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Made pasties tonight- including making the pie crust. Haven't done that in a long time. May try again tomorrow night. They could be better. (got lots of pie crust already mixed and chilling in the frig)
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ABG: Sriracha. Making pasties better. :)
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Ha! :) Husband doesn't do spicy. (and sriracha on what is basically a meat pie? seems odd)
Second attempt tonight- pot pies- the gravy I'd made the first time was... not so good. Bought a jar of gravy this time, and I have the little dishes to bake them in. Learned that when pie crust sits in the fridge, it gets hard as a rock. But if I "knead" it a few times, it loosens up and can roll out a little better. I learned to do that by working with clay- same deal; it's stiff, you work it a little and it loosens up. When we were learning, the teacher said to wedge the clay like you were kneading bread. Well, I've never kneaded bread, but I got the clay thing. So now I wonder if I would have success making bread. |
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In case your still not seeing it, note the missing "r" in the highlighted word. |
I believe that's not a missing R - http://en.wikipedia.org/wiki/Pasty
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Pasties- meat pies. A staple, growing up, but something I never made. And which apparently take some practice.
Will try again using beef. Used chicken this time, and they were dry. Pot pies with gravy worked much better. |
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I still maintain there's a missing 'r' - facts be damned
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ABG: Not really pies - there's no top and bottom crust, just a folded circle. It's closer to a Calzone than a pie, really. The only REAL pie is, of course, the Australian Meat Pie.
...and Mrs. Lovett's Meat Pies, of course..... :D |
PS: Just to stay on topic, tomorrow night is indulgence night, and in true spirit of preparation for our upcoming USA trip, I'm making Fried Chicken with Biscuits and Country Gravy.
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