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Chicken Pot Pie
On Saturday, September 3, 2016 at 4:03:11 PM UTC-4, dsi1 wrote:
> On Saturday, September 3, 2016 at 9:21:07 AM UTC-10, Cindy Hamilton wrote: > > On Saturday, September 3, 2016 at 2:02:36 PM UTC-4, dsi1 wrote: > > > On Saturday, September 3, 2016 at 1:28:30 AM UTC-10, Cindy Hamilton wrote: > > > > On Friday, September 2, 2016 at 8:01:26 PM UTC-4, dsi1 wrote: > > > > > On Friday, September 2, 2016 at 1:25:55 PM UTC-10, Brooklyn1 wrote: > > > > > > On Fri, 2 Sep 2016 10:10:56 -0700 (PDT), dsi1 <dsi1yahoo.com> > > > > > > wrote: > > > > > > > > > > > > >On Friday, September 2, 2016 at 12:39:41 AM UTC-10, Cindy Hamilton wrote: > > > > > > >> On Thursday, September 1, 2016 at 5:18:49 PM UTC-4, dsi1 wrote: > > > > > > >> > > > > > > >> > I have heard of this. It seems like a good idea. I don't like the idea of using butter instead of shortening for biscuits or shortcrust so I probably won't be trying it - maybe I should try it with frozen shortening.  > > > > > > >> > > > > > > >> Why? The taste of butter is delicious. The flavor of partially hydrogenated > > > > > > >> vegetable shortening isn't. > > > > > > >> > > > > > > >> Cindy Hamilton > > > > > > > > > > > > > >Butter does taste better than shortening but I like the texture of biscuits or shortcrust made with shortening. Butter makes it too delicate for me. > > > > > > > > > > > > In baker's parlance butter is shortening, any fat is shortening.. > > > > > > > > > > So bakers have no word for that yellow stuff that's not cheese and made from cow's milk? That's a very nutty idea! Thank you! > > > > > > > > Anything that makes a dough "short" is shortening. The white stuff that > > > > you're thinking of is, specifically, "partially hydrogenated vegetable > > > > shortening". > > > > > > > > Cindy Hamilton > > > > > > Butter and shortening are both technically fats but the argument that people consider them equal is specious. Shortcrust can be made with many fats but that doesn't make all fats shortening. I'm not buying the idea that words can change reality - well, not today, anyway. > > > > <http://www.dictionary.com/browse/shortening> > > > > Cindy Hamilton > > That would imply that oil can be considered shortening simply because you can make pie crust with it. In an oil-based pie crust, oil is the shortening agent. > I'm still not buying. I will also not dick around with the meaning of words. Ain't nobody got no time for that except the most tenured of RFCers. Feel free to call that yellow stuff that comes from cow milk that's not cheese shortening. I call it butter. It can be used to make pastry short, or to shorten the pastry. Thus, it can be used as shortening. Dictionaries are descriptive (here's how people use the language), not proscriptive (here's how people should use the language). Cindy Hamilton |
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Chicken Pot Pie
On Saturday, September 3, 2016 at 10:40:54 AM UTC-10, Cindy Hamilton wrote:
> On Saturday, September 3, 2016 at 4:03:11 PM UTC-4, dsi1 wrote: > > On Saturday, September 3, 2016 at 9:21:07 AM UTC-10, Cindy Hamilton wrote: > > > On Saturday, September 3, 2016 at 2:02:36 PM UTC-4, dsi1 wrote: > > > > On Saturday, September 3, 2016 at 1:28:30 AM UTC-10, Cindy Hamilton wrote: > > > > > On Friday, September 2, 2016 at 8:01:26 PM UTC-4, dsi1 wrote: > > > > > > On Friday, September 2, 2016 at 1:25:55 PM UTC-10, Brooklyn1 wrote: > > > > > > > On Fri, 2 Sep 2016 10:10:56 -0700 (PDT), dsi1 <dsi1yahoo.com> > > > > > > > wrote: > > > > > > > > > > > > > > >On Friday, September 2, 2016 at 12:39:41 AM UTC-10, Cindy Hamilton wrote: > > > > > > > >> On Thursday, September 1, 2016 at 5:18:49 PM UTC-4, dsi1 wrote: > > > > > > > >> > > > > > > > >> > I have heard of this. It seems like a good idea. I don't like the idea of using butter instead of shortening for biscuits or shortcrust so I probably won't be trying it - maybe I should try it with frozen shortening. > > > > > > > >> > > > > > > > >> Why? The taste of butter is delicious. The flavor of partially hydrogenated > > > > > > > >> vegetable shortening isn't. > > > > > > > >> > > > > > > > >> Cindy Hamilton > > > > > > > > > > > > > > > >Butter does taste better than shortening but I like the texture of biscuits or shortcrust made with shortening. Butter makes it too delicate for me. > > > > > > > > > > > > > > In baker's parlance butter is shortening, any fat is shortening. > > > > > > > > > > > > So bakers have no word for that yellow stuff that's not cheese and made from cow's milk? That's a very nutty idea! Thank you! > > > > > > > > > > Anything that makes a dough "short" is shortening. The white stuff that > > > > > you're thinking of is, specifically, "partially hydrogenated vegetable > > > > > shortening". > > > > > > > > > > Cindy Hamilton > > > > > > > > Butter and shortening are both technically fats but the argument that people consider them equal is specious. Shortcrust can be made with many fats but that doesn't make all fats shortening. I'm not buying the idea that words can change reality - well, not today, anyway. > > > > > > <http://www.dictionary.com/browse/shortening> > > > > > > Cindy Hamilton > > > > That would imply that oil can be considered shortening simply because you can make pie crust with it. > > In an oil-based pie crust, oil is the shortening agent. > > > I'm still not buying. I will also not dick around with the meaning of words. Ain't nobody got no time for that except the most tenured of RFCers. Feel free to call that yellow stuff that comes from cow milk that's not cheese shortening. > > I call it butter. It can be used to make pastry short, or to shorten > the pastry. Thus, it can be used as shortening. > > Dictionaries are descriptive (here's how people use the language), not > proscriptive (here's how people should use the language). > > Cindy Hamilton Your point is that butter can be used as shortening? I am speechless. |
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Chicken Pot Pie
On Saturday, September 3, 2016 at 8:41:52 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message > ... > > On Friday, September 2, 2016 at 9:41:51 PM UTC-10, Ophelia wrote: > > "dsi1" wrote in message > > ... > > > > > > > > My oven goes to 499F which would be about right. It would go higher but > > the > > number 5 on the keypad no longer works. Curse you Samsung! > > > > =========== > > > > Make sure the dough is very well risen! > > > > -- > > http://www.helpforheroes.org.uk > > I will sure try. Thanks! > ============= > > Do report back? Incidentally if you stop cursing Samsung the bread gods > might smile down on you ... > > > -- > http://www.helpforheroes.org.uk It's not good to dis the God of Major Appliances. I made some butter biscuits. 1/2 C. butter 2 1/2 C. flour Sugar - depending on if you want it sweet or not. Salt to taste 1 1/2 t. baking powder 1/2 t. baking soda 1 3/4 C. buttermilk Melt butter and pour into square baking pan. Mix the other ingredients together. Don't over mix! Mixture will be lumpy and bumpy. Pour batter over butter in pan. Flatten. Bake in a 400 degree oven for around 24 minutes until done. Hoo boy, it's good. The bottom comes out crispy and fried. https://www.amazon.com/clouddrive/sh...hare_link_copy |
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Chicken Pot Pie
On Sat, 3 Sep 2016 13:25:19 -0700 (PDT), Nancy2
> wrote: > Sf, although your butcher shop seems specialty, and may not have an active > website, my supermarket website shows when the busy times are on a > little bar chart, each day as it comes. > I struck out at the supermarket butcher counter, this is an independent butcher. I forgot about Google, thanks. It's always busy - but between 9-10 looks like the best time. -- I love cooking with wine. Sometimes I even put it in the food. |
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Chicken Pot Pie
On Sat, 3 Sep 2016 11:02:32 -0700 (PDT), dsi1 >
wrote: > On Saturday, September 3, 2016 at 1:28:30 AM UTC-10, Cindy Hamilton wrote: > > > > Anything that makes a dough "short" is shortening. The white stuff that > > you're thinking of is, specifically, "partially hydrogenated vegetable > > shortening". > > > > Cindy Hamilton > > Butter and shortening are both technically fats but the argument that people consider them equal is specious. Shortcrust can be made with many fats but that doesn't make all fats shortening. I'm not buying the idea that words can change reality - well, not today, anyway. By "all fats", do you mean oil? I've never tried it, so I have nothing to add to the discussion. Just wondering if you have given it a shot. -- I love cooking with wine. Sometimes I even put it in the food. |
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Chicken Pot Pie
On Sat, 3 Sep 2016 12:21:04 -0700 (PDT), Cindy Hamilton
> wrote: > On Saturday, September 3, 2016 at 2:02:36 PM UTC-4, dsi1 wrote: > > On Saturday, September 3, 2016 at 1:28:30 AM UTC-10, Cindy Hamilton wrote: > > > Anything that makes a dough "short" is shortening. The white stuff that > > > you're thinking of is, specifically, "partially hydrogenated vegetable > > > shortening". > > > > > > Cindy Hamilton > > > > Butter and shortening are both technically fats but the argument that people consider them equal is specious. Shortcrust can be made with many fats but that doesn't make all fats shortening. I'm not buying the idea that words can change reality - well, not today, anyway. > > <http://www.dictionary.com/browse/shortening> > > Cindy Hamilton I've made olive oil cakes and they were great! Still can't talk myself into using oil for a shortcrust (pie crust) though. -- I love cooking with wine. Sometimes I even put it in the food. |
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Chicken Pot Pie
On Sat, 3 Sep 2016 13:03:08 -0700 (PDT), dsi1 >
wrote: > That would imply that oil can be considered shortening simply because you can make pie crust with it. I'm still not buying. I will also not dick around with the meaning of words. Ain't nobody got no time for that except the most tenured of RFCers. Feel free to call that yellow stuff that comes from cow milk that's not cheese shortening. I think oil is one of those "don't knock it 'til you've tried it" type things. -- I love cooking with wine. Sometimes I even put it in the food. |
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Chicken Pot Pie
On Saturday, September 3, 2016 at 2:14:56 PM UTC-10, sf wrote:
> On Sat, 3 Sep 2016 11:02:32 -0700 (PDT), dsi1 <dsyahoo.com> > wrote: > > > On Saturday, September 3, 2016 at 1:28:30 AM UTC-10, Cindy Hamilton wrote: > > > > > > Anything that makes a dough "short" is shortening. The white stuff that > > > you're thinking of is, specifically, "partially hydrogenated vegetable > > > shortening". > > > > > > Cindy Hamilton > > > > Butter and shortening are both technically fats but the argument that people consider them equal is specious. Shortcrust can be made with many fats but that doesn't make all fats shortening. I'm not buying the idea that words can change reality - well, not today, anyway. > > By "all fats", do you mean oil? I've never tried it, so I have > nothing to add to the discussion. Just wondering if you have given it > a shot. > > > -- > I love cooking with wine. > Sometimes I even put it in the food. I have not tried an oil crust because it goes against everything that I stand for. People that have tried have said it was ok. Maybe one day I make it.. http://www.kingarthurflour.com/recip...e-crust-recipe |
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Chicken Pot Pie
On Saturday, September 3, 2016 at 2:26:10 PM UTC-10, sf wrote:
> On Sat, 3 Sep 2016 13:03:08 -0700 (PDT), dsi1 <dsi1yahoo.com> > wrote: > > > That would imply that oil can be considered shortening simply because you can make pie crust with it. I'm still not buying. I will also not dick around with the meaning of words. Ain't nobody got no time for that except the most tenured of RFCers. Feel free to call that yellow stuff that comes from cow milk that's not cheese shortening. > > I think oil is one of those "don't knock it 'til you've tried it" type > things. > > -- > I love cooking with wine. > Sometimes I even put it in the food. Consider it unknocked - by me anyway. My daughter made some biscuits that tasted a lot like scones. She said she didn't use any butter. That was surprising. |
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Chicken Pot Pie
On Sat, 3 Sep 2016 15:37:57 -0700 (PDT), dsi1 >
wrote: > It's not good to dis the God of Major Appliances. > > I made some butter biscuits. > > 1/2 C. butter > 2 1/2 C. flour > Sugar - depending on if you want it sweet or not. > Salt to taste > 1 1/2 t. baking powder > 1/2 t. baking soda > 1 3/4 C. buttermilk > > Melt butter and pour into square baking pan. Mix the other ingredients together. Don't over mix! Mixture will be lumpy and bumpy. Pour batter over butter in pan. Flatten. Bake in a 400 degree oven for around 24 minutes until done. > > Hoo boy, it's good. The bottom comes out crispy and fried. That method is the same as my favorite cornbread. It's too greasy on the outside for me, so what I do now is melt the butter in the pan, then pour most of it out, and whisk it into the cornbread mixture. Definitely going to try this, but with my personal variation. Thanks! -- I love cooking with wine. Sometimes I even put it in the food. |
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Chicken Pot Pie
On Sat, 3 Sep 2016 17:34:28 -0700 (PDT), dsi1 >
wrote: > On Saturday, September 3, 2016 at 2:26:10 PM UTC-10, sf wrote: > > On Sat, 3 Sep 2016 13:03:08 -0700 (PDT), dsi1 <dsi1yahoo.com> > > wrote: > > > > > That would imply that oil can be considered shortening simply because you can make pie crust with it. I'm still not buying. I will also not dick around with the meaning of words. Ain't nobody got no time for that except the most tenured of RFCers. Feel free to call that yellow stuff that comes from cow milk that's not cheese shortening. > > > > I think oil is one of those "don't knock it 'til you've tried it" type > > things. > > > > Consider it unknocked - by me anyway. My daughter made some biscuits that tasted a lot like scones. She said she didn't use any butter. That was surprising. LOL! -- I love cooking with wine. Sometimes I even put it in the food. |
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Chicken Pot Pie
"dsi1" wrote in message
... On Saturday, September 3, 2016 at 8:41:52 AM UTC-10, Ophelia wrote: > "dsi1" wrote in message > ... > > On Friday, September 2, 2016 at 9:41:51 PM UTC-10, Ophelia wrote: > > "dsi1" wrote in message > > ... > > > > > > > > My oven goes to 499F which would be about right. It would go higher but > > the > > number 5 on the keypad no longer works. Curse you Samsung! > > > > =========== > > > > Make sure the dough is very well risen! > > > > -- > > http://www.helpforheroes.org.uk > > I will sure try. Thanks! > ============= > > Do report back? Incidentally if you stop cursing Samsung the bread gods > might smile down on you ... > > > -- > http://www.helpforheroes.org.uk It's not good to dis the God of Major Appliances. I made some butter biscuits. 1/2 C. butter 2 1/2 C. flour Sugar - depending on if you want it sweet or not. Salt to taste 1 1/2 t. baking powder 1/2 t. baking soda 1 3/4 C. buttermilk Melt butter and pour into square baking pan. Mix the other ingredients together. Don't over mix! Mixture will be lumpy and bumpy. Pour batter over butter in pan. Flatten. Bake in a 400 degree oven for around 24 minutes until done. Hoo boy, it's good. The bottom comes out crispy and fried. https://www.amazon.com/clouddrive/sh...hare_link_copy ====================== Yummm that looks really good ) I always tend to get confused when folk talk about biscuits. Ours are flat and crisp <g> Incidentally just back to bread for a second. When I talk about a 'Dutch oven' I am talking about my cast iron pot. Just saying. Dunno what they are supposed to be ) Not too wide or you will get a 'biscuit' <g>-- http://www.helpforheroes.org.uk |
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Chicken Pot Pie
On Saturday, September 3, 2016 at 5:34:47 PM UTC-4, dsi1 wrote:
> On Saturday, September 3, 2016 at 10:40:54 AM UTC-10, Cindy Hamilton wrote: > > On Saturday, September 3, 2016 at 4:03:11 PM UTC-4, dsi1 wrote: > > > On Saturday, September 3, 2016 at 9:21:07 AM UTC-10, Cindy Hamilton wrote: > > > > On Saturday, September 3, 2016 at 2:02:36 PM UTC-4, dsi1 wrote: > > > > > On Saturday, September 3, 2016 at 1:28:30 AM UTC-10, Cindy Hamilton wrote: > > > > > > On Friday, September 2, 2016 at 8:01:26 PM UTC-4, dsi1 wrote: > > > > > > > On Friday, September 2, 2016 at 1:25:55 PM UTC-10, Brooklyn1 wrote: > > > > > > > > On Fri, 2 Sep 2016 10:10:56 -0700 (PDT), dsi1 <dsi1yahoo.com> > > > > > > > > wrote: > > > > > > > > > > > > > > > > >On Friday, September 2, 2016 at 12:39:41 AM UTC-10, Cindy Hamilton wrote: > > > > > > > > >> On Thursday, September 1, 2016 at 5:18:49 PM UTC-4, dsi1 wrote: > > > > > > > > >> > > > > > > > > >> > I have heard of this. It seems like a good idea. I don't like the idea of using butter instead of shortening for biscuits or shortcrust so I probably won't be trying it - maybe I should try it with frozen shortening. > > > > > > > > >> > > > > > > > > >> Why? The taste of butter is delicious. The flavor of partially hydrogenated > > > > > > > > >> vegetable shortening isn't. > > > > > > > > >> > > > > > > > > >> Cindy Hamilton > > > > > > > > > > > > > > > > > >Butter does taste better than shortening but I like the texture of biscuits or shortcrust made with shortening. Butter makes it too delicate for me. > > > > > > > > > > > > > > > > In baker's parlance butter is shortening, any fat is shortening. > > > > > > > > > > > > > > So bakers have no word for that yellow stuff that's not cheese and made from cow's milk? That's a very nutty idea! Thank you! > > > > > > > > > > > > Anything that makes a dough "short" is shortening. The white stuff that > > > > > > you're thinking of is, specifically, "partially hydrogenated vegetable > > > > > > shortening". > > > > > > > > > > > > Cindy Hamilton > > > > > > > > > > Butter and shortening are both technically fats but the argument that people consider them equal is specious. Shortcrust can be made with many fats but that doesn't make all fats shortening. I'm not buying the idea that words can change reality - well, not today, anyway. > > > > > > > > <http://www.dictionary.com/browse/shortening> > > > > > > > > Cindy Hamilton > > > > > > That would imply that oil can be considered shortening simply because you can make pie crust with it. > > > > In an oil-based pie crust, oil is the shortening agent. > > > > > I'm still not buying. I will also not dick around with the meaning of words. Ain't nobody got no time for that except the most tenured of RFCers.. Feel free to call that yellow stuff that comes from cow milk that's not cheese shortening. > > > > I call it butter. It can be used to make pastry short, or to shorten > > the pastry. Thus, it can be used as shortening. > > > > Dictionaries are descriptive (here's how people use the language), not > > proscriptive (here's how people should use the language). > > > > Cindy Hamilton > > Your point is that butter can be used as shortening? I am speechless. You don't seem to be speechless. Yes, butter can be used to shorten pastry. I make biscuits and pie crust exclusively with butter. Both are tender and flaky, and redolent of the yummy goodness of butter. Cindy Hamilton |
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Chicken Pot Pie
On Saturday, September 3, 2016 at 8:14:56 PM UTC-4, sf wrote:
> On Sat, 3 Sep 2016 11:02:32 -0700 (PDT), dsi1 > > wrote: > > > On Saturday, September 3, 2016 at 1:28:30 AM UTC-10, Cindy Hamilton wrote: > > > > > > Anything that makes a dough "short" is shortening. The white stuff that > > > you're thinking of is, specifically, "partially hydrogenated vegetable > > > shortening". > > > > > > Cindy Hamilton > > > > Butter and shortening are both technically fats but the argument that people consider them equal is specious. Shortcrust can be made with many fats but that doesn't make all fats shortening. I'm not buying the idea that words can change reality - well, not today, anyway. > > By "all fats", do you mean oil? I've never tried it, so I have > nothing to add to the discussion. Just wondering if you have given it > a shot. I haven't. The Joy of Cooking has a recipe (IIRC), but every time I page past it, I go, "Meh". Cindy Hamilton |
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Chicken Pot Pie
On Sunday, September 4, 2016 at 3:56:03 AM UTC-4, Ophelia wrote:
> "dsi1" wrote in message > ... > > On Saturday, September 3, 2016 at 8:41:52 AM UTC-10, Ophelia wrote: > > "dsi1" wrote in message > > ... > > > > On Friday, September 2, 2016 at 9:41:51 PM UTC-10, Ophelia wrote: > > > "dsi1" wrote in message > > > ... > > > > > > > > > > > > My oven goes to 499F which would be about right. It would go higher but > > > the > > > number 5 on the keypad no longer works. Curse you Samsung! > > > > > > =========== > > > > > > Make sure the dough is very well risen! > > > > > > -- > > > http://www.helpforheroes.org.uk > > > > I will sure try. Thanks! > > ============= > > > > Do report back? Incidentally if you stop cursing Samsung the bread gods > > might smile down on you ... > > > > > > -- > > http://www.helpforheroes.org.uk > > It's not good to dis the God of Major Appliances. > > I made some butter biscuits. > > 1/2 C. butter > 2 1/2 C. flour > Sugar - depending on if you want it sweet or not. > Salt to taste > 1 1/2 t. baking powder > 1/2 t. baking soda > 1 3/4 C. buttermilk > > Melt butter and pour into square baking pan. Mix the other ingredients > together. Don't over mix! Mixture will be lumpy and bumpy. Pour batter over > butter in pan. Flatten. Bake in a 400 degree oven for around 24 minutes > until done. > > Hoo boy, it's good. The bottom comes out crispy and fried. > > https://www.amazon.com/clouddrive/sh...hare_link_copy > > ====================== > > Yummm that looks really good ) I always tend to get confused when folk > talk about biscuits. Ours are flat and crisp <g> All this time, and you're still confused ? Don't you have any soft or chewy biscuits? I'm not a big fan of crisp cookies. I deliberately under-bake mine so they won't be crisp. Cindy Hamilton |
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Chicken Pot Pie
"Cindy Hamilton" wrote in message
... On Sunday, September 4, 2016 at 3:56:03 AM UTC-4, Ophelia wrote: > "dsi1" wrote in message > ... > > On Saturday, September 3, 2016 at 8:41:52 AM UTC-10, Ophelia wrote: > > "dsi1" wrote in message > > ... > > > > On Friday, September 2, 2016 at 9:41:51 PM UTC-10, Ophelia wrote: > > > "dsi1" wrote in message > > > ... > > > > > > > > > > > > My oven goes to 499F which would be about right. It would go higher > > > but > > > the > > > number 5 on the keypad no longer works. Curse you Samsung! > > > > > > =========== > > > > > > Make sure the dough is very well risen! > > > > > > -- > > > http://www.helpforheroes.org.uk > > > > I will sure try. Thanks! > > ============= > > > > Do report back? Incidentally if you stop cursing Samsung the bread gods > > might smile down on you ... > > > > > > -- > > http://www.helpforheroes.org.uk > > It's not good to dis the God of Major Appliances. > > I made some butter biscuits. > > 1/2 C. butter > 2 1/2 C. flour > Sugar - depending on if you want it sweet or not. > Salt to taste > 1 1/2 t. baking powder > 1/2 t. baking soda > 1 3/4 C. buttermilk > > Melt butter and pour into square baking pan. Mix the other ingredients > together. Don't over mix! Mixture will be lumpy and bumpy. Pour batter > over > butter in pan. Flatten. Bake in a 400 degree oven for around 24 minutes > until done. > > Hoo boy, it's good. The bottom comes out crispy and fried. > > https://www.amazon.com/clouddrive/sh...hare_link_copy > > ====================== > > Yummm that looks really good ) I always tend to get confused when folk> talk about biscuits. Ours are flat and crisp <g> All this time, and you're still confused ? Don't you have any soft or chewy biscuits? I'm not a big fan of crisp cookies. I deliberately under-bake mine so they won't be crisp. Cindy Hamilton ============== Only momentarily <g> When you say 'biscuits, I know' what you mean ... it was the picture that threw me ) That lovely flaky item looked so far frombiscuits ... I rarely eat biscuits so I don't really know about soft ones. I have never been a biscuit fan and they are not something I make -- http://www.helpforheroes.org.uk |
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Chicken Pot Pie
On Sunday, September 4, 2016 at 8:50:47 AM UTC-4, Ophelia wrote:
> "Cindy Hamilton" wrote in message > ... > > On Sunday, September 4, 2016 at 3:56:03 AM UTC-4, Ophelia wrote: > > "dsi1" wrote in message > > ... > > > > On Saturday, September 3, 2016 at 8:41:52 AM UTC-10, Ophelia wrote: > > > "dsi1" wrote in message > > > ... > > > > > > On Friday, September 2, 2016 at 9:41:51 PM UTC-10, Ophelia wrote: > > > > "dsi1" wrote in message > > > > ... > > > > > > > > > > > > > > > > My oven goes to 499F which would be about right. It would go higher > > > > but > > > > the > > > > number 5 on the keypad no longer works. Curse you Samsung! > > > > > > > > =========== > > > > > > > > Make sure the dough is very well risen! > > > > > > > > -- > > > > http://www.helpforheroes.org.uk > > > > > > I will sure try. Thanks! > > > ============= > > > > > > Do report back? Incidentally if you stop cursing Samsung the bread gods > > > might smile down on you ... > > > > > > > > > -- > > > http://www.helpforheroes.org.uk > > > > It's not good to dis the God of Major Appliances. > > > > I made some butter biscuits. > > > > 1/2 C. butter > > 2 1/2 C. flour > > Sugar - depending on if you want it sweet or not. > > Salt to taste > > 1 1/2 t. baking powder > > 1/2 t. baking soda > > 1 3/4 C. buttermilk > > > > Melt butter and pour into square baking pan. Mix the other ingredients > > together. Don't over mix! Mixture will be lumpy and bumpy. Pour batter > > over > > butter in pan. Flatten. Bake in a 400 degree oven for around 24 minutes > > until done. > > > > Hoo boy, it's good. The bottom comes out crispy and fried. > > > > https://www.amazon.com/clouddrive/sh...hare_link_copy > > > > ====================== > > > > Yummm that looks really good ) I always tend to get confused when folk> > talk about biscuits. Ours are flat and crisp <g> > > All this time, and you're still confused ? > > Don't you have any soft or chewy biscuits? I'm not a big fan of > crisp cookies. I deliberately under-bake mine so they won't be > crisp. > > Cindy Hamilton > > ============== > > Only momentarily <g> When you say 'biscuits, I know' what you mean ... it > was the picture that threw me ) That lovely flaky item looked so far from> biscuits ... They are lovely. I make them very rarely. My great-aunt was a master at making them, but I never got to study what she did. By the time I was old enough, she had moved 1000 miles away. > I rarely eat biscuits so I don't really know about soft ones. I have never > been a biscuit fan and they are not something I make When I was a child, I'd eat practically anything biscuit-like. Packaged Oreos, home-made (even then I knew they were the best), even some really lousy ones like these: <https://www.amazon.com/Keebler-Sugar-Wafers-2-75-oz-pkgs/dp/B000P6TK0K> Their name is apt. They tasted of sugar and nothing else. Now I'm much more discriminating, and eat cookies but seldom. We used to make one batch of chocolate-chip cookies at Christmas, but the last couple of years we haven't even done that. Cindy Hamilton |
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Chicken Pot Pie
"Cindy Hamilton" wrote in message
... > > "dsi1" wrote in message > > It's not good to dis the God of Major Appliances. > > > > I made some butter biscuits. > > > > 1/2 C. butter > > 2 1/2 C. flour > > Sugar - depending on if you want it sweet or not. > > Salt to taste > > 1 1/2 t. baking powder > > 1/2 t. baking soda > > 1 3/4 C. buttermilk > > > > Melt butter and pour into square baking pan. Mix the other ingredients > > together. Don't over mix! Mixture will be lumpy and bumpy. Pour batter > > over > > butter in pan. Flatten. Bake in a 400 degree oven for around 24 minutes > > until done. > > > > Hoo boy, it's good. The bottom comes out crispy and fried. > > > > https://www.amazon.com/clouddrive/sh...hare_link_copy > > > > ====================== > > > > Yummm that looks really good ) I always tend to get confused when folk> > talk about biscuits. Ours are flat and crisp <g> > > All this time, and you're still confused ? > > Don't you have any soft or chewy biscuits? I'm not a big fan of > crisp cookies. I deliberately under-bake mine so they won't be > crisp. > > Cindy Hamilton > > ============== > > Only momentarily <g> When you say 'biscuits, I know' what you mean ... it > was the picture that threw me ) That lovely flaky item looked so far from> biscuits ... They are lovely. I make them very rarely. My great-aunt was a master at making them, but I never got to study what she did. By the time I was old enough, she had moved 1000 miles away. > I rarely eat biscuits so I don't really know about soft ones. I have > never > been a biscuit fan and they are not something I make When I was a child, I'd eat practically anything biscuit-like. Packaged Oreos, home-made (even then I knew they were the best), even some really lousy ones like these: <https://www.amazon.com/Keebler-Sugar-Wafers-2-75-oz-pkgs/dp/B000P6TK0K> Their name is apt. They tasted of sugar and nothing else. Now I'm much more discriminating, and eat cookies but seldom. We used to make one batch of chocolate-chip cookies at Christmas, but the last couple of years we haven't even done that. Cindy Hamilton ========= Many years ago when the kids were young I used to bake everything so I am sure I must have made biscuits (cookies) but I don't remember what When I was a child the only ones I can remember are custard creams and ginger biscuits and the only biscuit type thing I eat now is a Caramel wafer and even then it is Very Rare. https://www.britishcornershop.co.uk/...FUw8GwodD-wCqA I make a lot of fruit pies and crumbles from the fruit in our garden, but only for D. who loves them. I never bother with them. I don't have a particularly sweet tooth so I am not interested. -- http://www.helpforheroes.org.uk |
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Chicken Pot Pie
On Saturday, September 3, 2016 at 9:56:03 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message > ... > > On Saturday, September 3, 2016 at 8:41:52 AM UTC-10, Ophelia wrote: > > "dsi1" wrote in message > > ... > > > > On Friday, September 2, 2016 at 9:41:51 PM UTC-10, Ophelia wrote: > > > "dsi1" wrote in message > > > ... > > > > > > > > > > > > My oven goes to 499F which would be about right. It would go higher but > > > the > > > number 5 on the keypad no longer works. Curse you Samsung! > > > > > > =========== > > > > > > Make sure the dough is very well risen! > > > > > > -- > > > http://www.helpforheroes.org.uk > > > > I will sure try. Thanks! > > ============= > > > > Do report back? Incidentally if you stop cursing Samsung the bread gods > > might smile down on you ... > > > > > > -- > > http://www.helpforheroes.org.uk > > It's not good to dis the God of Major Appliances. > > I made some butter biscuits. > > 1/2 C. butter > 2 1/2 C. flour > Sugar - depending on if you want it sweet or not. > Salt to taste > 1 1/2 t. baking powder > 1/2 t. baking soda > 1 3/4 C. buttermilk > > Melt butter and pour into square baking pan. Mix the other ingredients > together. Don't over mix! Mixture will be lumpy and bumpy. Pour batter over > butter in pan. Flatten. Bake in a 400 degree oven for around 24 minutes > until done. > > Hoo boy, it's good. The bottom comes out crispy and fried. > > https://www.amazon.com/clouddrive/sh...hare_link_copy > > ====================== > > Yummm that looks really good ) I always tend to get confused when folk > talk about biscuits. Ours are flat and crisp <g> > > Incidentally just back to bread for a second. When I talk about a 'Dutch > oven' I am talking about my cast iron pot. Just saying. Dunno what they are > supposed to be ) Not too wide or you will get a 'biscuit' <g>> > -- > http://www.helpforheroes.org.uk What you call "biscuits" we call "cookies." The classic American style biscuit is rolled and cut out using a biscuit cutter. It's a semi-layered baked good and made so you can pull it apart to apply a spread. I don't know if you have something like that on your side. The butter biscuit I made was not what most people would call a true biscuit. The Dutch oven is pretty much the same over here as it is over there. Mine is oval in shape and is made from cast aluminum. Originally, the Dutch oven had a flat lid whereupon heated charcoal could be placed on to make an oven of sorts - it is capable of baking bread. Neat! Most of them aren't built with a flat lid these days. I saw this in the store yesterday. It's some kind of Japanese cooking vessel that uses wood or charcoal for fuel and can cook rice or hot pot dishes. I like how it's made from clay, brass, and wood. Very attractive. The price was $2480 - not so attractive. https://www.amazon.com/clouddrive/sh...hare_link_copy |
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Chicken Pot Pie
On Sunday, September 4, 2016 at 1:46:03 AM UTC-10, Cindy Hamilton wrote:
> On Saturday, September 3, 2016 at 5:34:47 PM UTC-4, dsi1 wrote: > > On Saturday, September 3, 2016 at 10:40:54 AM UTC-10, Cindy Hamilton wrote: > > > On Saturday, September 3, 2016 at 4:03:11 PM UTC-4, dsi1 wrote: > > > > On Saturday, September 3, 2016 at 9:21:07 AM UTC-10, Cindy Hamilton wrote: > > > > > On Saturday, September 3, 2016 at 2:02:36 PM UTC-4, dsi1 wrote: > > > > > > On Saturday, September 3, 2016 at 1:28:30 AM UTC-10, Cindy Hamilton wrote: > > > > > > > On Friday, September 2, 2016 at 8:01:26 PM UTC-4, dsi1 wrote: > > > > > > > > On Friday, September 2, 2016 at 1:25:55 PM UTC-10, Brooklyn1 wrote: > > > > > > > > > On Fri, 2 Sep 2016 10:10:56 -0700 (PDT), dsi1 <dsi1yahoo.com> > > > > > > > > > wrote: > > > > > > > > > > > > > > > > > > >On Friday, September 2, 2016 at 12:39:41 AM UTC-10, Cindy Hamilton wrote: > > > > > > > > > >> On Thursday, September 1, 2016 at 5:18:49 PM UTC-4, dsi1 wrote: > > > > > > > > > >> > > > > > > > > > >> > I have heard of this. It seems like a good idea. I don't like the idea of using butter instead of shortening for biscuits or shortcrust so I probably won't be trying it - maybe I should try it with frozen shortening. > > > > > > > > > >> > > > > > > > > > >> Why? The taste of butter is delicious. The flavor of partially hydrogenated > > > > > > > > > >> vegetable shortening isn't. > > > > > > > > > >> > > > > > > > > > >> Cindy Hamilton > > > > > > > > > > > > > > > > > > > >Butter does taste better than shortening but I like the texture of biscuits or shortcrust made with shortening. Butter makes it too delicate for me. > > > > > > > > > > > > > > > > > > In baker's parlance butter is shortening, any fat is shortening. > > > > > > > > > > > > > > > > So bakers have no word for that yellow stuff that's not cheese and made from cow's milk? That's a very nutty idea! Thank you! > > > > > > > > > > > > > > Anything that makes a dough "short" is shortening. The white stuff that > > > > > > > you're thinking of is, specifically, "partially hydrogenated vegetable > > > > > > > shortening". > > > > > > > > > > > > > > Cindy Hamilton > > > > > > > > > > > > Butter and shortening are both technically fats but the argument that people consider them equal is specious. Shortcrust can be made with many fats but that doesn't make all fats shortening. I'm not buying the idea that words can change reality - well, not today, anyway. > > > > > > > > > > <http://www.dictionary.com/browse/shortening> > > > > > > > > > > Cindy Hamilton > > > > > > > > That would imply that oil can be considered shortening simply because you can make pie crust with it. > > > > > > In an oil-based pie crust, oil is the shortening agent. > > > > > > > I'm still not buying. I will also not dick around with the meaning of words. Ain't nobody got no time for that except the most tenured of RFCers. Feel free to call that yellow stuff that comes from cow milk that's not cheese shortening. > > > > > > I call it butter. It can be used to make pastry short, or to shorten > > > the pastry. Thus, it can be used as shortening. > > > > > > Dictionaries are descriptive (here's how people use the language), not > > > proscriptive (here's how people should use the language). > > > > > > Cindy Hamilton > > > > Your point is that butter can be used as shortening? I am speechless. > > You don't seem to be speechless. Yes, butter can be used to shorten > pastry. I make biscuits and pie crust exclusively with butter. Both > are tender and flaky, and redolent of the yummy goodness of butter. > > Cindy Hamilton Well, OK then. I'm going out and buying me a heap of butter - yeeha! |
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Chicken Pot Pie
On 9/4/2016 1:20 PM, dsi1 wrote:
> On Saturday, September 3, 2016 at 9:56:03 PM UTC-10, Ophelia wrote: >> "dsi1" wrote in message >> ... >> >> On Saturday, September 3, 2016 at 8:41:52 AM UTC-10, Ophelia wrote: >>> "dsi1" wrote in message >>> ... >>> >>> On Friday, September 2, 2016 at 9:41:51 PM UTC-10, Ophelia wrote: >>>> "dsi1" wrote in message >>>> ... >>>> >>>> >>>> >>>> My oven goes to 499F which would be about right. It would go higher but >>>> the >>>> number 5 on the keypad no longer works. Curse you Samsung! >>>> >>>> =========== >>>> >>>> Make sure the dough is very well risen! >>>> >>>> -- >>>> http://www.helpforheroes.org.uk >>> >>> I will sure try. Thanks! >>> ============= >>> >>> Do report back? Incidentally if you stop cursing Samsung the bread gods >>> might smile down on you ... >>> >>> >>> -- >>> http://www.helpforheroes.org.uk >> >> It's not good to dis the God of Major Appliances. >> >> I made some butter biscuits. >> >> 1/2 C. butter >> 2 1/2 C. flour >> Sugar - depending on if you want it sweet or not. >> Salt to taste >> 1 1/2 t. baking powder >> 1/2 t. baking soda >> 1 3/4 C. buttermilk >> >> Melt butter and pour into square baking pan. Mix the other ingredients >> together. Don't over mix! Mixture will be lumpy and bumpy. Pour batter over >> butter in pan. Flatten. Bake in a 400 degree oven for around 24 minutes >> until done. >> >> Hoo boy, it's good. The bottom comes out crispy and fried. >> >> https://www.amazon.com/clouddrive/sh...hare_link_copy >> >> ====================== >> >> Yummm that looks really good ) I always tend to get confused when folk>> talk about biscuits. Ours are flat and crisp <g> >> >> Incidentally just back to bread for a second. When I talk about a 'Dutch >> oven' I am talking about my cast iron pot. Just saying. Dunno what they are >> supposed to be ) Not too wide or you will get a 'biscuit' <g>>> >> -- >> http://www.helpforheroes.org.uk > > What you call "biscuits" we call "cookies." The classic American style biscuit is rolled and cut out using a biscuit cutter. It's a semi-layered baked good and made so you can pull it apart to apply a spread. I don't know if you have something like that on your side. The butter biscuit I made was not what most people would call a true biscuit. > This came up here recently. The US "biscuit" is what would be called a "scone" in the UK. |
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Chicken Pot Pie
On Sunday, September 4, 2016 at 9:29:39 AM UTC-10, graham wrote:
> On 9/4/2016 1:20 PM, dsi1 wrote: > > On Saturday, September 3, 2016 at 9:56:03 PM UTC-10, Ophelia wrote: > >> "dsi1" wrote in message > >> ... > >> > >> On Saturday, September 3, 2016 at 8:41:52 AM UTC-10, Ophelia wrote: > >>> "dsi1" wrote in message > >>> ... > >>> > >>> On Friday, September 2, 2016 at 9:41:51 PM UTC-10, Ophelia wrote: > >>>> "dsi1" wrote in message > >>>> ... > >>>> > >>>> > >>>> > >>>> My oven goes to 499F which would be about right. It would go higher but > >>>> the > >>>> number 5 on the keypad no longer works. Curse you Samsung! > >>>> > >>>> =========== > >>>> > >>>> Make sure the dough is very well risen! > >>>> > >>>> -- > >>>> http://www.helpforheroes.org.uk > >>> > >>> I will sure try. Thanks! > >>> ============= > >>> > >>> Do report back? Incidentally if you stop cursing Samsung the bread gods > >>> might smile down on you ... > >>> > >>> > >>> -- > >>> http://www.helpforheroes.org.uk > >> > >> It's not good to dis the God of Major Appliances. > >> > >> I made some butter biscuits. > >> > >> 1/2 C. butter > >> 2 1/2 C. flour > >> Sugar - depending on if you want it sweet or not. > >> Salt to taste > >> 1 1/2 t. baking powder > >> 1/2 t. baking soda > >> 1 3/4 C. buttermilk > >> > >> Melt butter and pour into square baking pan. Mix the other ingredients > >> together. Don't over mix! Mixture will be lumpy and bumpy. Pour batter over > >> butter in pan. Flatten. Bake in a 400 degree oven for around 24 minutes > >> until done. > >> > >> Hoo boy, it's good. The bottom comes out crispy and fried. > >> > >> https://www.amazon.com/clouddrive/sh...hare_link_copy > >> > >> ====================== > >> > >> Yummm that looks really good ) I always tend to get confused when folk> >> talk about biscuits. Ours are flat and crisp <g> > >> > >> Incidentally just back to bread for a second. When I talk about a 'Dutch > >> oven' I am talking about my cast iron pot. Just saying. Dunno what they are > >> supposed to be ) Not too wide or you will get a 'biscuit' <g>> >> > >> -- > >> http://www.helpforheroes.org.uk > > > > What you call "biscuits" we call "cookies." The classic American style biscuit is rolled and cut out using a biscuit cutter. It's a semi-layered baked good and made so you can pull it apart to apply a spread. I don't know if you have something like that on your side. The butter biscuit I made was not what most people would call a true biscuit. > > > This came up here recently. The US "biscuit" is what would be called a > "scone" in the UK. The scone is a gentrified biscuit. |
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Chicken Pot Pie
On 2016-09-04, graham > wrote:
> This came up here recently. The US "biscuit" is what would be called a > "scone" in the UK. Actually, the US biscuit has some flavor, if only bacon grease and salt. I've yet to taste a Limey scone with ANY flavor, whatsoever. OTOH, Brits will be glad to know, "scones" are currently all the rage, here in the USA. Of course this is after some "artisan" baker has heaped ona buncha extra crap to give the typically flavorless scone something resembling ANY flavor. You know, blueberries, raspberries, cinammon, sage, pineapple, or some other crazy condiment that tastes like dog crap with country gravy.  nb |
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Chicken Pot Pie
"dsi1" wrote in message
... On Saturday, September 3, 2016 at 9:56:03 PM UTC-10, Ophelia wrote: > > Incidentally just back to bread for a second. When I talk about a 'Dutch > oven' I am talking about my cast iron pot. Just saying. Dunno what they > are > supposed to be ) Not too wide or you will get a 'biscuit' <g>> > -- > http://www.helpforheroes.org.uk What you call "biscuits" we call "cookies." The classic American style biscuit is rolled and cut out using a biscuit cutter. It's a semi-layered baked good and made so you can pull it apart to apply a spread. I don't know if you have something like that on your side. The butter biscuit I made was not what most people would call a true biscuit. Yes, I know our biscuits are your cookies, but as I said, when I saw that lovely high flaky thing you posted as a biscuit, I got confuddled <g> The Dutch oven is pretty much the same over here as it is over there. Mine is oval in shape and is made from cast aluminum. Originally, the Dutch oven had a flat lid whereupon heated charcoal could be placed on to make an oven of sorts - it is capable of baking bread. Neat! Most of them aren't built with a flat lid these days. I saw this in the store yesterday. It's some kind of Japanese cooking vessel that uses wood or charcoal for fuel and can cook rice or hot pot dishes. I like how it's made from clay, brass, and wood. Very attractive. The price was $2480 - not so attractive. https://www.amazon.com/clouddrive/sh...hare_link_copy OH MY!!! That one VERY expensive!!! I would never pay that much for a pot!! I've never seen the Japanese one but I did know about the old way the lid was used. This is the same as mine, except mine is black: http://www.johnlewis.com/le-creuset-...QKJQ&gclsrc=ds I put in the all of the dough, and it rises almost to the top. It reduces as it bakes but gives me about 4 inches in height when baked. I think it is important for the dough to rise high or it might reduce even more during the bake. I suppose if you wanted a higher loaf you could use a smaller pot. I put mine in the oven with the lid on. Oh and I stand it on a baking tray in the oven which has been heating up since it was switched on. -- http://www.helpforheroes.org.uk |
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Chicken Pot Pie
"dsi1" wrote in message
... On Sunday, September 4, 2016 at 1:46:03 AM UTC-10, Cindy Hamilton wrote: > On Saturday, September 3, 2016 at 5:34:47 PM UTC-4, dsi1 wrote: > > On Saturday, September 3, 2016 at 10:40:54 AM UTC-10, Cindy Hamilton > > wrote: > > > On Saturday, September 3, 2016 at 4:03:11 PM UTC-4, dsi1 wrote: > > > > On Saturday, September 3, 2016 at 9:21:07 AM UTC-10, Cindy Hamilton > > > > wrote: > > > > > On Saturday, September 3, 2016 at 2:02:36 PM UTC-4, dsi1 wrote: > > > > > > On Saturday, September 3, 2016 at 1:28:30 AM UTC-10, Cindy > > > > > > Hamilton wrote: > > > > > > > On Friday, September 2, 2016 at 8:01:26 PM UTC-4, dsi1 wrote: > > > > > > > > On Friday, September 2, 2016 at 1:25:55 PM UTC-10, Brooklyn1 > > > > > > > > wrote: > > > > > > > > > On Fri, 2 Sep 2016 10:10:56 -0700 (PDT), dsi1 > > > > > > > > > <dsi1yahoo.com> > > > > > > > > > wrote: > > > > > > > > > > > > > > > > > > >On Friday, September 2, 2016 at 12:39:41 AM UTC-10, Cindy > > > > > > > > > >Hamilton wrote: > > > > > > > > > >> On Thursday, September 1, 2016 at 5:18:49 PM UTC-4, > > > > > > > > > >> dsi1 wrote: > > > > > > > > > >> > > > > > > > > > >> > I have heard of this. It seems like a good idea. I > > > > > > > > > >> > don't like the idea of using butter instead of > > > > > > > > > >> > shortening for biscuits or shortcrust so I probably > > > > > > > > > >> > won't be trying it - maybe I should try it with > > > > > > > > > >> > frozen shortening. > > > > > > > > > >> > > > > > > > > > >> Why? The taste of butter is delicious. The flavor of > > > > > > > > > >> partially hydrogenated > > > > > > > > > >> vegetable shortening isn't. > > > > > > > > > >> > > > > > > > > > >> Cindy Hamilton > > > > > > > > > > > > > > > > > > > >Butter does taste better than shortening but I like the > > > > > > > > > >texture of biscuits or shortcrust made with shortening. > > > > > > > > > >Butter makes it too delicate for me. > > > > > > > > > > > > > > > > > > In baker's parlance butter is shortening, any fat is > > > > > > > > > shortening. > > > > > > > > > > > > > > > > So bakers have no word for that yellow stuff that's not > > > > > > > > cheese and made from cow's milk? That's a very nutty idea! > > > > > > > > Thank you! > > > > > > > > > > > > > > Anything that makes a dough "short" is shortening. The white > > > > > > > stuff that > > > > > > > you're thinking of is, specifically, "partially hydrogenated > > > > > > > vegetable > > > > > > > shortening". > > > > > > > > > > > > > > Cindy Hamilton > > > > > > > > > > > > Butter and shortening are both technically fats but the argument > > > > > > that people consider them equal is specious. Shortcrust can be > > > > > > made with many fats but that doesn't make all fats shortening. > > > > > > I'm not buying the idea that words can change reality - well, > > > > > > not today, anyway. > > > > > > > > > > <http://www.dictionary.com/browse/shortening> > > > > > > > > > > Cindy Hamilton > > > > > > > > That would imply that oil can be considered shortening simply > > > > because you can make pie crust with it. > > > > > > In an oil-based pie crust, oil is the shortening agent. > > > > > > > I'm still not buying. I will also not dick around with the meaning > > > > of words. Ain't nobody got no time for that except the most tenured > > > > of RFCers. Feel free to call that yellow stuff that comes from cow > > > > milk that's not cheese shortening. > > > > > > I call it butter. It can be used to make pastry short, or to shorten > > > the pastry. Thus, it can be used as shortening. > > > > > > Dictionaries are descriptive (here's how people use the language), not > > > proscriptive (here's how people should use the language). > > > > > > Cindy Hamilton > > > > Your point is that butter can be used as shortening? I am speechless. > > You don't seem to be speechless. Yes, butter can be used to shorten > pastry. I make biscuits and pie crust exclusively with butter. Both > are tender and flaky, and redolent of the yummy goodness of butter. > > Cindy Hamilton Well, OK then. I'm going out and buying me a heap of butter - yeeha! ================ lol I use butter for my pastry btw!! -- http://www.helpforheroes.org.uk |
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Chicken Pot Pie
"graham" wrote in message ...
On 9/4/2016 1:20 PM, dsi1 wrote: > On Saturday, September 3, 2016 at 9:56:03 PM UTC-10, Ophelia wrote: >> "dsi1" wrote in message >> ... >> >> On Saturday, September 3, 2016 at 8:41:52 AM UTC-10, Ophelia wrote: >>> "dsi1" wrote in message >>> ... >>> >>> On Friday, September 2, 2016 at 9:41:51 PM UTC-10, Ophelia wrote: >>>> "dsi1" wrote in message >>>> ... >>>> >>>> >>>> >>>> My oven goes to 499F which would be about right. It would go higher but >>>> the >>>> number 5 on the keypad no longer works. Curse you Samsung! >>>> >>>> =========== >>>> >>>> Make sure the dough is very well risen! >>>> >>>> -- >>>> http://www.helpforheroes.org.uk >>> >>> I will sure try. Thanks! >>> ============= >>> >>> Do report back? Incidentally if you stop cursing Samsung the bread gods >>> might smile down on you ... >>> >>> >>> -- >>> http://www.helpforheroes.org.uk >> >> It's not good to dis the God of Major Appliances. >> >> I made some butter biscuits. >> >> 1/2 C. butter >> 2 1/2 C. flour >> Sugar - depending on if you want it sweet or not. >> Salt to taste >> 1 1/2 t. baking powder >> 1/2 t. baking soda >> 1 3/4 C. buttermilk >> >> Melt butter and pour into square baking pan. Mix the other ingredients >> together. Don't over mix! Mixture will be lumpy and bumpy. Pour batter >> over >> butter in pan. Flatten. Bake in a 400 degree oven for around 24 minutes >> until done. >> >> Hoo boy, it's good. The bottom comes out crispy and fried. >> >> https://www.amazon.com/clouddrive/sh...hare_link_copy >> >> ====================== >> >> Yummm that looks really good ) I always tend to get confused when folk>> talk about biscuits. Ours are flat and crisp <g> >> >> Incidentally just back to bread for a second. When I talk about a 'Dutch >> oven' I am talking about my cast iron pot. Just saying. Dunno what they >> are >> supposed to be ) Not too wide or you will get a 'biscuit' <g>>> >> -- >> http://www.helpforheroes.org.uk > > What you call "biscuits" we call "cookies." The classic American style > biscuit is rolled and cut out using a biscuit cutter. It's a semi-layered > baked good and made so you can pull it apart to apply a spread. I don't > know if you have something like that on your side. The butter biscuit I > made was not what most people would call a true biscuit. > This came up here recently. The US "biscuit" is what would be called a "scone" in the UK. ========= Yes I haven't made scones flaky like that though.These are the scones I make. Oh and I have *never* made a scone with gravy ..... http://www.deliaonline.com/recipes/i...h-fruit-scones -- http://www.helpforheroes.org.uk |
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Chicken Pot Pie
On Sunday, September 4, 2016 at 10:31:49 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message > ... > > On Saturday, September 3, 2016 at 9:56:03 PM UTC-10, Ophelia wrote: > > > > > Incidentally just back to bread for a second. When I talk about a 'Dutch > > oven' I am talking about my cast iron pot. Just saying. Dunno what they > > are > > supposed to be ) Not too wide or you will get a 'biscuit' <g>> > > > -- > > http://www.helpforheroes.org.uk > > What you call "biscuits" we call "cookies." The classic American style > biscuit is rolled and cut out using a biscuit cutter. It's a semi-layered > baked good and made so you can pull it apart to apply a spread. I don't know > if you have something like that on your side. The butter biscuit I made was > not what most people would call a true biscuit. > > > Yes, I know our biscuits are your cookies, but as I said, when I > saw that lovely high flaky thing you posted as a biscuit, I got confuddled > <g> > > > The Dutch oven is pretty much the same over here as it is over there. Mine > is oval in shape and is made from cast aluminum. Originally, the Dutch oven > had a flat lid whereupon heated charcoal could be placed on to make an oven > of sorts - it is capable of baking bread. Neat! Most of them aren't built > with a flat lid these days. > > I saw this in the store yesterday. It's some kind of Japanese cooking vessel > that uses wood or charcoal for fuel and can cook rice or hot pot dishes. I > like how it's made from clay, brass, and wood. Very attractive. The price > was $2480 - not so attractive. > > https://www.amazon.com/clouddrive/sh...hare_link_copy > > OH MY!!! That one VERY expensive!!! I would never pay that > much for a pot!! I've never seen the Japanese one but I did know about > the old way the lid was used. > > This is the same as mine, except mine is black: > > http://www.johnlewis.com/le-creuset-...QKJQ&gclsrc=ds > > I put in the all of the dough, and it rises almost to the top.. > It reduces as it bakes but gives me about 4 inches in height when baked. I > think it is important for the dough to rise high or it might reduce even > more during the bake. > > I suppose if you wanted a higher loaf you could use a smaller pot. > > I put mine in the oven with the lid on. Oh and I stand it on a > baking tray in the oven which has been heating up since it was switched on. |
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Chicken Pot Pie
"dsi1" wrote in message
... On Sunday, September 4, 2016 at 10:31:49 AM UTC-10, Ophelia wrote: > "dsi1" wrote in message > ... > > On Saturday, September 3, 2016 at 9:56:03 PM UTC-10, Ophelia wrote: > > > > > Incidentally just back to bread for a second. When I talk about a > > 'Dutch > > oven' I am talking about my cast iron pot. Just saying. Dunno what they > > are > > supposed to be ) Not too wide or you will get a 'biscuit' <g>> > > > -- > > http://www.helpforheroes.org.uk > > What you call "biscuits" we call "cookies." The classic American style > biscuit is rolled and cut out using a biscuit cutter. It's a semi-layered > baked good and made so you can pull it apart to apply a spread. I don't > know > if you have something like that on your side. The butter biscuit I made > was > not what most people would call a true biscuit. > > > Yes, I know our biscuits are your cookies, but as I said, when > I > saw that lovely high flaky thing you posted as a biscuit, I got confuddled > <g> > > > The Dutch oven is pretty much the same over here as it is over there. Mine > is oval in shape and is made from cast aluminum. Originally, the Dutch > oven > had a flat lid whereupon heated charcoal could be placed on to make an > oven > of sorts - it is capable of baking bread. Neat! Most of them aren't built > with a flat lid these days. > > I saw this in the store yesterday. It's some kind of Japanese cooking > vessel > that uses wood or charcoal for fuel and can cook rice or hot pot dishes. I > like how it's made from clay, brass, and wood. Very attractive. The price > was $2480 - not so attractive. > > https://www.amazon.com/clouddrive/sh...hare_link_copy > > OH MY!!! That one VERY expensive!!! I would never pay that > much for a pot!! I've never seen the Japanese one but I did know about > the old way the lid was used. > > This is the same as mine, except mine is black: > > > http://www.johnlewis.com/le-creuset-...QKJQ&gclsrc=ds > > I put in the all of the dough, and it rises almost to the top. > It reduces as it bakes but gives me about 4 inches in height when baked. > I > think it is important for the dough to rise high or it might reduce even > more during the bake. > > I suppose if you wanted a higher loaf you could use a smaller > pot. > > I put mine in the oven with the lid on. Oh and I stand it on a > baking tray in the oven which has been heating up since it was switched > on. > > It looks like the perfect size for a loaf. My Dutch oven, is probably larger and because it's oval, I have to use a lot of flour. My plan is to mix the dough at night for baking around 5:00 PM the next day. Using a tray as an extra heat sink/collector sounds like a good idea. Thanks! ============ I don't think the shape matters much. My pot is 24 cm. An oval one sounds rather nice )-- http://www.helpforheroes.org.uk |
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Chicken Pot Pie
On Sunday, September 4, 2016 at 10:36:47 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message > ... > > On Sunday, September 4, 2016 at 1:46:03 AM UTC-10, Cindy Hamilton wrote: > > On Saturday, September 3, 2016 at 5:34:47 PM UTC-4, dsi1 wrote: > > > On Saturday, September 3, 2016 at 10:40:54 AM UTC-10, Cindy Hamilton > > > wrote: > > > > On Saturday, September 3, 2016 at 4:03:11 PM UTC-4, dsi1 wrote: > > > > > On Saturday, September 3, 2016 at 9:21:07 AM UTC-10, Cindy Hamilton > > > > > wrote: > > > > > > On Saturday, September 3, 2016 at 2:02:36 PM UTC-4, dsi1 wrote: > > > > > > > On Saturday, September 3, 2016 at 1:28:30 AM UTC-10, Cindy > > > > > > > Hamilton wrote: > > > > > > > > On Friday, September 2, 2016 at 8:01:26 PM UTC-4, dsi1 wrote: > > > > > > > > > On Friday, September 2, 2016 at 1:25:55 PM UTC-10, Brooklyn1 > > > > > > > > > wrote: > > > > > > > > > > On Fri, 2 Sep 2016 10:10:56 -0700 (PDT), dsi1 > > > > > > > > > > <dsi1yahoo.com> > > > > > > > > > > wrote: > > > > > > > > > > > > > > > > > > > > >On Friday, September 2, 2016 at 12:39:41 AM UTC-10, Cindy > > > > > > > > > > >Hamilton wrote: > > > > > > > > > > >> On Thursday, September 1, 2016 at 5:18:49 PM UTC-4, > > > > > > > > > > >> dsi1 wrote: > > > > > > > > > > >> > > > > > > > > > > >> > I have heard of this. It seems like a good idea. I > > > > > > > > > > >> > don't like the idea of using butter instead of > > > > > > > > > > >> > shortening for biscuits or shortcrust so I probably > > > > > > > > > > >> > won't be trying it - maybe I should try it with > > > > > > > > > > >> > frozen shortening. > > > > > > > > > > >> > > > > > > > > > > >> Why? The taste of butter is delicious. The flavor of > > > > > > > > > > >> partially hydrogenated > > > > > > > > > > >> vegetable shortening isn't. > > > > > > > > > > >> > > > > > > > > > > >> Cindy Hamilton > > > > > > > > > > > > > > > > > > > > > >Butter does taste better than shortening but I like the > > > > > > > > > > >texture of biscuits or shortcrust made with shortening.. > > > > > > > > > > >Butter makes it too delicate for me. > > > > > > > > > > > > > > > > > > > > In baker's parlance butter is shortening, any fat is > > > > > > > > > > shortening. > > > > > > > > > > > > > > > > > > So bakers have no word for that yellow stuff that's not > > > > > > > > > cheese and made from cow's milk? That's a very nutty idea! > > > > > > > > > Thank you! > > > > > > > > > > > > > > > > Anything that makes a dough "short" is shortening. The white > > > > > > > > stuff that > > > > > > > > you're thinking of is, specifically, "partially hydrogenated > > > > > > > > vegetable > > > > > > > > shortening". > > > > > > > > > > > > > > > > Cindy Hamilton > > > > > > > > > > > > > > Butter and shortening are both technically fats but the argument > > > > > > > that people consider them equal is specious. Shortcrust can be > > > > > > > made with many fats but that doesn't make all fats shortening.. > > > > > > > I'm not buying the idea that words can change reality - well, > > > > > > > not today, anyway. > > > > > > > > > > > > <http://www.dictionary.com/browse/shortening> > > > > > > > > > > > > Cindy Hamilton > > > > > > > > > > That would imply that oil can be considered shortening simply > > > > > because you can make pie crust with it. > > > > > > > > In an oil-based pie crust, oil is the shortening agent. > > > > > > > > > I'm still not buying. I will also not dick around with the meaning > > > > > of words. Ain't nobody got no time for that except the most tenured > > > > > of RFCers. Feel free to call that yellow stuff that comes from cow > > > > > milk that's not cheese shortening. > > > > > > > > I call it butter. It can be used to make pastry short, or to shorten > > > > the pastry. Thus, it can be used as shortening. > > > > > > > > Dictionaries are descriptive (here's how people use the language), not > > > > proscriptive (here's how people should use the language). > > > > > > > > Cindy Hamilton > > > > > > Your point is that butter can be used as shortening? I am speechless. > > > > You don't seem to be speechless. Yes, butter can be used to shorten > > pastry. I make biscuits and pie crust exclusively with butter. Both > > are tender and flaky, and redolent of the yummy goodness of butter. > > > > Cindy Hamilton > > Well, OK then. I'm going out and buying me a heap of butter - yeeha! > > ================ > > lol I use butter for my pastry btw!! > > -- > http://www.helpforheroes.org.uk I have no problem with using butter in baked goods. If I make a classic American style biscuit I really want to keep it simple. Flour, shortening, salt, baking powder, and milk or buttermilk. Restricting what goes in the biscuit is purely intentional on my part. If I was making a scone, I'd be inclined to use butter and cream. |
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Chicken Pot Pie
On Sunday, September 4, 2016 at 11:01:14 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message > ... > > On Sunday, September 4, 2016 at 10:31:49 AM UTC-10, Ophelia wrote: > > "dsi1" wrote in message > > ... > > > > On Saturday, September 3, 2016 at 9:56:03 PM UTC-10, Ophelia wrote: > > > > > > > > Incidentally just back to bread for a second. When I talk about a > > > 'Dutch > > > oven' I am talking about my cast iron pot. Just saying. Dunno what they > > > are > > > supposed to be ) Not too wide or you will get a 'biscuit' <g>> > > > > > -- > > > http://www.helpforheroes.org.uk > > > > What you call "biscuits" we call "cookies." The classic American style > > biscuit is rolled and cut out using a biscuit cutter. It's a semi-layered > > baked good and made so you can pull it apart to apply a spread. I don't > > know > > if you have something like that on your side. The butter biscuit I made > > was > > not what most people would call a true biscuit. > > > > > > Yes, I know our biscuits are your cookies, but as I said, when > > I > > saw that lovely high flaky thing you posted as a biscuit, I got confuddled > > <g> > > > > > > The Dutch oven is pretty much the same over here as it is over there. Mine > > is oval in shape and is made from cast aluminum. Originally, the Dutch > > oven > > had a flat lid whereupon heated charcoal could be placed on to make an > > oven > > of sorts - it is capable of baking bread. Neat! Most of them aren't built > > with a flat lid these days. > > > > I saw this in the store yesterday. It's some kind of Japanese cooking > > vessel > > that uses wood or charcoal for fuel and can cook rice or hot pot dishes. I > > like how it's made from clay, brass, and wood. Very attractive. The price > > was $2480 - not so attractive. > > > > https://www.amazon.com/clouddrive/sh...hare_link_copy > > > > OH MY!!! That one VERY expensive!!! I would never pay that > > much for a pot!! I've never seen the Japanese one but I did know about > > the old way the lid was used. > > > > This is the same as mine, except mine is black: > > > > > > http://www.johnlewis.com/le-creuset-...QKJQ&gclsrc=ds > > > > I put in the all of the dough, and it rises almost to the top. > > It reduces as it bakes but gives me about 4 inches in height when baked. > > I > > think it is important for the dough to rise high or it might reduce even > > more during the bake. > > > > I suppose if you wanted a higher loaf you could use a smaller > > pot. > > > > I put mine in the oven with the lid on. Oh and I stand it on a > > baking tray in the oven which has been heating up since it was switched > > on. > > > > > > It looks like the perfect size for a loaf. My Dutch oven, is probably larger > and because it's oval, I have to use a lot of flour. My plan is to mix the > dough at night for baking around 5:00 PM the next day. Using a tray as an > extra heat sink/collector sounds like a good idea. Thanks! > > ============ > > I don't think the shape matters much. My pot is 24 cm. An oval one sounds > rather nice )> > > > -- > http://www.helpforheroes.org.uk I think an oval loaf is quite pleasing in shape. It is going to be a big loaf however. |
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Chicken Pot Pie
On 2016-09-04 3:29 PM, graham wrote:
> On 9/4/2016 1:20 PM, dsi1 wrote: >> On Saturday, September 3, 2016 at 9:56:03 PM UTC-10, Ophelia wrote: >>> "dsi1" wrote in message >>> ... >>> >>> On Saturday, September 3, 2016 at 8:41:52 AM UTC-10, Ophelia wrote: >>>> "dsi1" wrote in message >>>> ... >>>> >>>> On Friday, September 2, 2016 at 9:41:51 PM UTC-10, Ophelia wrote: >>>>> "dsi1" wrote in message >>>>> ... >>>>> >>>>> >>>>> >>>>> My oven goes to 499F which would be about right. It would go higher >>>>> but >>>>> the >>>>> number 5 on the keypad no longer works. Curse you Samsung! >>>>> >>>>> =========== >>>>> >>>>> Make sure the dough is very well risen! >>>>> >>>>> -- >>>>> http://www.helpforheroes.org.uk >>>> >>>> I will sure try. Thanks! >>>> ============= >>>> >>>> Do report back? Incidentally if you stop cursing Samsung the bread >>>> gods >>>> might smile down on you ... >>>> >>>> >>>> -- >>>> http://www.helpforheroes.org.uk >>> >>> It's not good to dis the God of Major Appliances. >>> >>> I made some butter biscuits. >>> >>> 1/2 C. butter >>> 2 1/2 C. flour >>> Sugar - depending on if you want it sweet or not. >>> Salt to taste >>> 1 1/2 t. baking powder >>> 1/2 t. baking soda >>> 1 3/4 C. buttermilk >>> >>> Melt butter and pour into square baking pan. Mix the other ingredients >>> together. Don't over mix! Mixture will be lumpy and bumpy. Pour >>> batter over >>> butter in pan. Flatten. Bake in a 400 degree oven for around 24 minutes >>> until done. >>> >>> Hoo boy, it's good. The bottom comes out crispy and fried. >>> >>> https://www.amazon.com/clouddrive/sh...hare_link_copy >>> >>> >>> ====================== >>> >>> Yummm that looks really good ) I always tend to get confused when folk>>> talk about biscuits. Ours are flat and crisp <g> >>> >>> Incidentally just back to bread for a second. When I talk about a >>> 'Dutch >>> oven' I am talking about my cast iron pot. Just saying. Dunno what >>> they are >>> supposed to be ) Not too wide or you will get a 'biscuit' <g>>>> >>> -- >>> http://www.helpforheroes.org.uk >> >> What you call "biscuits" we call "cookies." The classic American style >> biscuit is rolled and cut out using a biscuit cutter. It's a >> semi-layered baked good and made so you can pull it apart to apply a >> spread. I don't know if you have something like that on your side. The >> butter biscuit I made was not what most people would call a true biscuit. >> > This came up here recently. The US "biscuit" is what would be called a > "scone" in the UK. It must be different in Canada. I grew up in a household where scones and biscuits where commonly baked and served. They are similar but different. My English born grandmother made scones and biscuits. We also had cookies and biscuits, and the latter were usually more crisp, like Nice biscuits or Arrowroot or Sunwheat biscuits. |
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Chicken Pot Pie
On 2016-09-04 5:08 PM, dsi1 wrote:
> On Sunday, September 4, 2016 at 10:36:47 AM UTC-10, Ophelia wrote: >>>> Your point is that butter can be used as shortening? I am >>>> speechless. >>> >>> You don't seem to be speechless. Yes, butter can be used to >>> shorten pastry. I make biscuits and pie crust exclusively with >>> butter. Both are tender and flaky, and redolent of the yummy >>> goodness of butter. >>> >>> Cindy Hamilton >> >> Well, OK then. I'm going out and buying me a heap of butter - >> yeeha! >> >> ================ >> >> lol I use butter for my pastry btw!! >> >> -- http://www.helpforheroes.org.uk > > I have no problem with using butter in baked goods. If I make a > classic American style biscuit I really want to keep it simple. > Flour, shortening, salt, baking powder, and milk or buttermilk. > Restricting what goes in the biscuit is purely intentional on my > part. If I was making a scone, I'd be inclined to use butter and > cream. Generally speaking, the use of butter and cream is what differentiates biscuits from scones. They tend to be richer and tastier than biscuits. |
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Chicken Pot Pie
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Chicken Pot Pie
"dsi1" wrote in message
... On Sunday, September 4, 2016 at 10:36:47 AM UTC-10, Ophelia wrote: > "dsi1" wrote in message > ... > > On Sunday, September 4, 2016 at 1:46:03 AM UTC-10, Cindy Hamilton wrote: > > On Saturday, September 3, 2016 at 5:34:47 PM UTC-4, dsi1 wrote: > > > On Saturday, September 3, 2016 at 10:40:54 AM UTC-10, Cindy Hamilton > > > wrote: > > > > On Saturday, September 3, 2016 at 4:03:11 PM UTC-4, dsi1 wrote: > > > > > On Saturday, September 3, 2016 at 9:21:07 AM UTC-10, Cindy > > > > > Hamilton > > > > > wrote: > > > > > > On Saturday, September 3, 2016 at 2:02:36 PM UTC-4, dsi1 wrote: > > > > > > > On Saturday, September 3, 2016 at 1:28:30 AM UTC-10, Cindy > > > > > > > Hamilton wrote: > > > > > > > > On Friday, September 2, 2016 at 8:01:26 PM UTC-4, dsi1 > > > > > > > > wrote: > > > > > > > > > On Friday, September 2, 2016 at 1:25:55 PM UTC-10, > > > > > > > > > Brooklyn1 > > > > > > > > > wrote: > > > > > > > > > > On Fri, 2 Sep 2016 10:10:56 -0700 (PDT), dsi1 > > > > > > > > > > <dsi1yahoo.com> > > > > > > > > > > wrote: > > > > > > > > > > > > > > > > > > > > >On Friday, September 2, 2016 at 12:39:41 AM UTC-10, > > > > > > > > > > >Cindy > > > > > > > > > > >Hamilton wrote: > > > > > > > > > > >> On Thursday, September 1, 2016 at 5:18:49 PM UTC-4, > > > > > > > > > > >> dsi1 wrote: > > > > > > > > > > >> > > > > > > > > > > >> > I have heard of this. It seems like a good idea. I > > > > > > > > > > >> > don't like the idea of using butter instead of > > > > > > > > > > >> > shortening for biscuits or shortcrust so I probably > > > > > > > > > > >> > won't be trying it - maybe I should try it with > > > > > > > > > > >> > frozen shortening. > > > > > > > > > > >> > > > > > > > > > > >> Why? The taste of butter is delicious. The flavor > > > > > > > > > > >> of > > > > > > > > > > >> partially hydrogenated > > > > > > > > > > >> vegetable shortening isn't. > > > > > > > > > > >> > > > > > > > > > > >> Cindy Hamilton > > > > > > > > > > > > > > > > > > > > > >Butter does taste better than shortening but I like the > > > > > > > > > > >texture of biscuits or shortcrust made with shortening. > > > > > > > > > > >Butter makes it too delicate for me. > > > > > > > > > > > > > > > > > > > > In baker's parlance butter is shortening, any fat is > > > > > > > > > > shortening. > > > > > > > > > > > > > > > > > > So bakers have no word for that yellow stuff that's not > > > > > > > > > cheese and made from cow's milk? That's a very nutty idea! > > > > > > > > > Thank you! > > > > > > > > > > > > > > > > Anything that makes a dough "short" is shortening. The > > > > > > > > white > > > > > > > > stuff that > > > > > > > > you're thinking of is, specifically, "partially hydrogenated > > > > > > > > vegetable > > > > > > > > shortening". > > > > > > > > > > > > > > > > Cindy Hamilton > > > > > > > > > > > > > > Butter and shortening are both technically fats but the > > > > > > > argument > > > > > > > that people consider them equal is specious. Shortcrust can be > > > > > > > made with many fats but that doesn't make all fats shortening. > > > > > > > I'm not buying the idea that words can change reality - well, > > > > > > > not today, anyway. > > > > > > > > > > > > <http://www.dictionary.com/browse/shortening> > > > > > > > > > > > > Cindy Hamilton > > > > > > > > > > That would imply that oil can be considered shortening simply > > > > > because you can make pie crust with it. > > > > > > > > In an oil-based pie crust, oil is the shortening agent. > > > > > > > > > I'm still not buying. I will also not dick around with the meaning > > > > > of words. Ain't nobody got no time for that except the most > > > > > tenured > > > > > of RFCers. Feel free to call that yellow stuff that comes from cow > > > > > milk that's not cheese shortening. > > > > > > > > I call it butter. It can be used to make pastry short, or to > > > > shorten > > > > the pastry. Thus, it can be used as shortening. > > > > > > > > Dictionaries are descriptive (here's how people use the language), > > > > not > > > > proscriptive (here's how people should use the language). > > > > > > > > Cindy Hamilton > > > > > > Your point is that butter can be used as shortening? I am speechless. > > > > You don't seem to be speechless. Yes, butter can be used to shorten > > pastry. I make biscuits and pie crust exclusively with butter. Both > > are tender and flaky, and redolent of the yummy goodness of butter. > > > > Cindy Hamilton > > Well, OK then. I'm going out and buying me a heap of butter - yeeha! > > ================ > > lol I use butter for my pastry btw!! > I have no problem with using butter in baked goods. If I make a classic American style biscuit I really want to keep it simple. Flour, shortening, salt, baking powder, and milk or buttermilk. Restricting what goes in the biscuit is purely intentional on my part. If I was making a scone, I'd be inclined to use butter and cream. ======= Well what you did with that 'biscuit' was superb!! -- http://www.helpforheroes.org.uk |
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Chicken Pot Pie
"dsi1" wrote in message
... On Sunday, September 4, 2016 at 11:01:14 AM UTC-10, Ophelia wrote: > "dsi1" wrote in message > ... > > On Sunday, September 4, 2016 at 10:31:49 AM UTC-10, Ophelia wrote: > > "dsi1" wrote in message > > ... > > > > On Saturday, September 3, 2016 at 9:56:03 PM UTC-10, Ophelia wrote: > > > > > > > > Incidentally just back to bread for a second. When I talk about a > > > 'Dutch > > > oven' I am talking about my cast iron pot. Just saying. Dunno what > > > they > > > are > > > supposed to be ) Not too wide or you will get a 'biscuit' <g>> > > > > > -- > > > http://www.helpforheroes.org.uk > > > > What you call "biscuits" we call "cookies." The classic American style > > biscuit is rolled and cut out using a biscuit cutter. It's a > > semi-layered > > baked good and made so you can pull it apart to apply a spread. I don't > > know > > if you have something like that on your side. The butter biscuit I made > > was > > not what most people would call a true biscuit. > > > > > > Yes, I know our biscuits are your cookies, but as I said, > > when > > I > > saw that lovely high flaky thing you posted as a biscuit, I got > > confuddled > > <g> > > > > > > The Dutch oven is pretty much the same over here as it is over there. > > Mine > > is oval in shape and is made from cast aluminum. Originally, the Dutch > > oven > > had a flat lid whereupon heated charcoal could be placed on to make an > > oven > > of sorts - it is capable of baking bread. Neat! Most of them aren't > > built > > with a flat lid these days. > > > > I saw this in the store yesterday. It's some kind of Japanese cooking > > vessel > > that uses wood or charcoal for fuel and can cook rice or hot pot dishes. > > I > > like how it's made from clay, brass, and wood. Very attractive. The > > price > > was $2480 - not so attractive. > > > > https://www.amazon.com/clouddrive/sh...hare_link_copy > > > > OH MY!!! That one VERY expensive!!! I would never pay that > > much for a pot!! I've never seen the Japanese one but I did know > > about > > the old way the lid was used. > > > > This is the same as mine, except mine is black: > > > > > > http://www.johnlewis.com/le-creuset-...QKJQ&gclsrc=ds > > > > I put in the all of the dough, and it rises almost to the > > top. > > It reduces as it bakes but gives me about 4 inches in height when > > baked. > > I > > think it is important for the dough to rise high or it might reduce even > > more during the bake. > > > > I suppose if you wanted a higher loaf you could use a smaller > > pot. > > > > I put mine in the oven with the lid on. Oh and I stand it on a > > baking tray in the oven which has been heating up since it was switched > > on. > > > > > > It looks like the perfect size for a loaf. My Dutch oven, is probably > larger > and because it's oval, I have to use a lot of flour. My plan is to mix the > dough at night for baking around 5:00 PM the next day. Using a tray as an > extra heat sink/collector sounds like a good idea. Thanks! > > ============ > > I don't think the shape matters much. My pot is 24 cm. An oval one > sounds > rather nice )> > I think an oval loaf is quite pleasing in shape. It is going to be a big loaf however. ========= I had to have a couple of goes at it before I got the timing right. Fortunately that bread makes brilliant toast, so if it comes out underdone .... )-- http://www.helpforheroes.org.uk |
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Chicken Pot Pie
On Sunday, September 4, 2016 at 8:38:25 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message > ... > > On Sunday, September 4, 2016 at 10:36:47 AM UTC-10, Ophelia wrote: > > "dsi1" wrote in message > > ... > > > > On Sunday, September 4, 2016 at 1:46:03 AM UTC-10, Cindy Hamilton wrote: > > > On Saturday, September 3, 2016 at 5:34:47 PM UTC-4, dsi1 wrote: > > > > On Saturday, September 3, 2016 at 10:40:54 AM UTC-10, Cindy Hamilton > > > > wrote: > > > > > On Saturday, September 3, 2016 at 4:03:11 PM UTC-4, dsi1 wrote: > > > > > > On Saturday, September 3, 2016 at 9:21:07 AM UTC-10, Cindy > > > > > > Hamilton > > > > > > wrote: > > > > > > > On Saturday, September 3, 2016 at 2:02:36 PM UTC-4, dsi1 wrote: > > > > > > > > On Saturday, September 3, 2016 at 1:28:30 AM UTC-10, Cindy > > > > > > > > Hamilton wrote: > > > > > > > > > On Friday, September 2, 2016 at 8:01:26 PM UTC-4, dsi1 > > > > > > > > > wrote: > > > > > > > > > > On Friday, September 2, 2016 at 1:25:55 PM UTC-10, > > > > > > > > > > Brooklyn1 > > > > > > > > > > wrote: > > > > > > > > > > > On Fri, 2 Sep 2016 10:10:56 -0700 (PDT), dsi1 > > > > > > > > > > > <dsi1yahoo.com> > > > > > > > > > > > wrote: > > > > > > > > > > > > > > > > > > > > > > >On Friday, September 2, 2016 at 12:39:41 AM UTC-10, > > > > > > > > > > > >Cindy > > > > > > > > > > > >Hamilton wrote: > > > > > > > > > > > >> On Thursday, September 1, 2016 at 5:18:49 PM UTC-4, > > > > > > > > > > > >> dsi1 wrote: > > > > > > > > > > > >> > > > > > > > > > > > >> > I have heard of this. It seems like a good idea. I > > > > > > > > > > > >> > don't like the idea of using butter instead of > > > > > > > > > > > >> > shortening for biscuits or shortcrust so I probably > > > > > > > > > > > >> > won't be trying it - maybe I should try it with > > > > > > > > > > > >> > frozen shortening. > > > > > > > > > > > >> > > > > > > > > > > > >> Why? The taste of butter is delicious. The flavor > > > > > > > > > > > >> of > > > > > > > > > > > >> partially hydrogenated > > > > > > > > > > > >> vegetable shortening isn't. > > > > > > > > > > > >> > > > > > > > > > > > >> Cindy Hamilton > > > > > > > > > > > > > > > > > > > > > > > >Butter does taste better than shortening but I like the > > > > > > > > > > > >texture of biscuits or shortcrust made with shortening. > > > > > > > > > > > >Butter makes it too delicate for me. > > > > > > > > > > > > > > > > > > > > > > In baker's parlance butter is shortening, any fat is > > > > > > > > > > > shortening. > > > > > > > > > > > > > > > > > > > > So bakers have no word for that yellow stuff that's not > > > > > > > > > > cheese and made from cow's milk? That's a very nutty idea! > > > > > > > > > > Thank you! > > > > > > > > > > > > > > > > > > Anything that makes a dough "short" is shortening. The > > > > > > > > > white > > > > > > > > > stuff that > > > > > > > > > you're thinking of is, specifically, "partially hydrogenated > > > > > > > > > vegetable > > > > > > > > > shortening". > > > > > > > > > > > > > > > > > > Cindy Hamilton > > > > > > > > > > > > > > > > Butter and shortening are both technically fats but the > > > > > > > > argument > > > > > > > > that people consider them equal is specious. Shortcrust can be > > > > > > > > made with many fats but that doesn't make all fats shortening. > > > > > > > > I'm not buying the idea that words can change reality - well, > > > > > > > > not today, anyway. > > > > > > > > > > > > > > <http://www.dictionary.com/browse/shortening> > > > > > > > > > > > > > > Cindy Hamilton > > > > > > > > > > > > That would imply that oil can be considered shortening simply > > > > > > because you can make pie crust with it. > > > > > > > > > > In an oil-based pie crust, oil is the shortening agent. > > > > > > > > > > > I'm still not buying. I will also not dick around with the meaning > > > > > > of words. Ain't nobody got no time for that except the most > > > > > > tenured > > > > > > of RFCers. Feel free to call that yellow stuff that comes from cow > > > > > > milk that's not cheese shortening. > > > > > > > > > > I call it butter. It can be used to make pastry short, or to > > > > > shorten > > > > > the pastry. Thus, it can be used as shortening. > > > > > > > > > > Dictionaries are descriptive (here's how people use the language), > > > > > not > > > > > proscriptive (here's how people should use the language). > > > > > > > > > > Cindy Hamilton > > > > > > > > Your point is that butter can be used as shortening? I am speechless. > > > > > > You don't seem to be speechless. Yes, butter can be used to shorten > > > pastry. I make biscuits and pie crust exclusively with butter. Both > > > are tender and flaky, and redolent of the yummy goodness of butter. > > > > > > Cindy Hamilton > > > > Well, OK then. I'm going out and buying me a heap of butter - yeeha! > > > > ================ > > > > lol I use butter for my pastry btw!! > > > > I have no problem with using butter in baked goods. If I make a classic > American style biscuit I really want to keep it simple. Flour, shortening, > salt, baking powder, and milk or buttermilk. Restricting what goes in the > biscuit is purely intentional on my part. If I was making a scone, I'd be > inclined to use butter and cream. > > ======= > > Well what you did with that 'biscuit' was superb!! > > > > -- > http://www.helpforheroes.org.uk Thanks, I just followed a recipe. I modified it by adding a half teaspoon of baking soda and baking it at 400 degrees instead of 450. http://www.thecountrycook.net/2012/0...-biscuits.html |
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Chicken Pot Pie
On Sunday, September 4, 2016 at 4:36:47 PM UTC-4, Ophelia wrote:
> "graham" wrote in message ... > > On 9/4/2016 1:20 PM, dsi1 wrote: > > On Saturday, September 3, 2016 at 9:56:03 PM UTC-10, Ophelia wrote: > >> "dsi1" wrote in message > >> ... > >> > >> On Saturday, September 3, 2016 at 8:41:52 AM UTC-10, Ophelia wrote: > >>> "dsi1" wrote in message > >>> ... > >>> > >>> On Friday, September 2, 2016 at 9:41:51 PM UTC-10, Ophelia wrote: > >>>> "dsi1" wrote in message > >>>> ... > >>>> > >>>> > >>>> > >>>> My oven goes to 499F which would be about right. It would go higher but > >>>> the > >>>> number 5 on the keypad no longer works. Curse you Samsung! > >>>> > >>>> =========== > >>>> > >>>> Make sure the dough is very well risen! > >>>> > >>>> -- > >>>> http://www.helpforheroes.org.uk > >>> > >>> I will sure try. Thanks! > >>> ============= > >>> > >>> Do report back? Incidentally if you stop cursing Samsung the bread gods > >>> might smile down on you ... > >>> > >>> > >>> -- > >>> http://www.helpforheroes.org.uk > >> > >> It's not good to dis the God of Major Appliances. > >> > >> I made some butter biscuits. > >> > >> 1/2 C. butter > >> 2 1/2 C. flour > >> Sugar - depending on if you want it sweet or not. > >> Salt to taste > >> 1 1/2 t. baking powder > >> 1/2 t. baking soda > >> 1 3/4 C. buttermilk > >> > >> Melt butter and pour into square baking pan. Mix the other ingredients > >> together. Don't over mix! Mixture will be lumpy and bumpy. Pour batter > >> over > >> butter in pan. Flatten. Bake in a 400 degree oven for around 24 minutes > >> until done. > >> > >> Hoo boy, it's good. The bottom comes out crispy and fried. > >> > >> https://www.amazon.com/clouddrive/sh...hare_link_copy > >> > >> ====================== > >> > >> Yummm that looks really good ) I always tend to get confused when folk> >> talk about biscuits. Ours are flat and crisp <g> > >> > >> Incidentally just back to bread for a second. When I talk about a 'Dutch > >> oven' I am talking about my cast iron pot. Just saying. Dunno what they > >> are > >> supposed to be ) Not too wide or you will get a 'biscuit' <g>> >> > >> -- > >> http://www.helpforheroes.org.uk > > > > What you call "biscuits" we call "cookies." The classic American style > > biscuit is rolled and cut out using a biscuit cutter. It's a semi-layered > > baked good and made so you can pull it apart to apply a spread. I don't > > know if you have something like that on your side. The butter biscuit I > > made was not what most people would call a true biscuit. > > > This came up here recently. The US "biscuit" is what would be called a > "scone" in the UK. > > ========= > > Yes I haven't made scones flaky like that though.> > These are the scones I make. Oh and I have *never* made a scone with gravy > .... Eminently sensible. American biscuits are neutral between sweet and savory, so they're good with either jam or gravy. Cindy Hamilton |
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Chicken Pot Pie
On Sunday, September 4, 2016 at 9:08:06 PM UTC-4, dsi1 wrote:
> On Sunday, September 4, 2016 at 2:55:01 PM UTC-10, Ed Pawlowski wrote: > > On 9/4/2016 8:28 PM, dsi1 wrote: > > > On Sunday, September 4, 2016 at 1:32:18 PM UTC-10, Ed Pawlowski wrote: > > >> On 9/4/2016 7:09 PM, dsi1 wrote: > > >> . > > >>> > > >>> Obviously, you know what scones and biscuits are. I make biscuits but I'd rather be eating scones. > > >>> > > >> > > >> I'd rather have a good Philadelphia style cinnamon bun or other pastry. > > >> Never had a biscuit I really liked and scones are just a tad better, IMO. > > > > > > Lots of things are better than a biscuit but of these things have not sustained men when times were hard or dangerous as the lowly biscuit. It fully deserves our respect. > > > > > > > You respectfully get them with a bucket of KFC. Out of respect though, > > I don't eat them. > > People that grew up with biscuits tend to consider them in high regard. Biscuits were a staple of sailors and armies for centuries. They were the original MREs. Ship's biscuit was nothing like American biscuits. Google "hardtack". The stuff had to be soaked before it was edible. Cindy Hamilton |
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Chicken Pot Pie
Cindy Hamilton wrote:
> > American biscuits are neutral between sweet and > savory, so they're good with either jam or gravy. A sausage biscuit is good with lots of grape jam. I learned that from McDs when I bought one and they included grape jam in the bag. It sounded like a strange combination but I tried it since they put it in the bag. Very good. I do that at home now...occasionally. And as mentioned, KFC comes with biscuits now. Back when I worked there, they came with soft dinner rolls. I miss those...they were better, imo |
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Chicken Pot Pie
Cindy Hamilton wrote:
> > dsi1 wrote: > > People that grew up with biscuits tend to consider them in high regard. Biscuits were a staple of sailors and armies for centuries. They were the original MREs. > > Ship's biscuit was nothing like American biscuits. Google "hardtack". > The stuff had to be soaked before it was edible. And after a time at sea, you were eating larvae in them too. I think heavily salted meat was also MREs back in the day. |
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