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Elizabeth Bear
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« on: December 13, 2010, 07:05:02 pm » |
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Chaz is making a chicken pot pie.
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~~~~~~~~~~~~~
Chaz: "As if puberty weren't stressful enough."
Todd: "See? That's why we're better than all those other law enforcement agencies. Correct use of the subjunctive."
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glinda_w
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Posts: 1499
Why, this is Hell, nor are we out of it.
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« Reply #1 on: December 13, 2010, 07:30:39 pm » |
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Obligatory Night Kitchen/Delta Reference: "I hate you. Where's my chicken pot pie?" Also, envy. Chicken pot pie would be a very tasty thing right now. (Spoons in negative numbers, crud keeps almost being gone and coming back, I am beyond cranky...) (However, NewToMeKitteh continues her efforts to keep me amused. Latest? The gentle kittysnores from somewhere near the head of the bed? Hannah, curled up, sound asleep, *under the pillows*.  ) |
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Still will I harvest beauty where it grows... --Edna ST. Vincent Millay
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miminnehaha
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« Reply #2 on: December 13, 2010, 08:13:34 pm » |
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Did he share a recipe? (mine involves refridgerated rolls, frozen veggies, and canned soup. But real chicken, all bones, skin, yucky stuff removed)
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"I was waiting for the dotted yellow. I'm not Chaz." It was a rich, hallucinatory web of geometry...
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eschatonic
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« Reply #3 on: December 13, 2010, 08:28:16 pm » |
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duck fat and rosemary?? oh my god. *dies of jealousy*
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No live organism can continue for long to exist sanely under conditions of absolute reality.
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Elizabeth Bear
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« Reply #4 on: December 13, 2010, 09:30:24 pm » |
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Did he share a recipe? (mine involves refridgerated rolls, frozen veggies, and canned soup. But real chicken, all bones, skin, yucky stuff removed)
http://standuponit.livejournal.com/53932.html |
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~~~~~~~~~~~~~
Chaz: "As if puberty weren't stressful enough."
Todd: "See? That's why we're better than all those other law enforcement agencies. Correct use of the subjunctive."
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MadGastronomer
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« Reply #5 on: December 13, 2010, 09:45:37 pm » |
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*looks sad at miminnehaha's canned soup*
I can give you our gravy recipe, if you want. Well, ok, more the methodology for it, as I don't know that I have the recipe to hand. But seriously, it's very easy. Definitely as easy as piecrust.
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txanne
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« Reply #6 on: December 13, 2010, 09:57:29 pm » |
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So when you say "you," MG, that'd be the plural "you"? ::looks hopeful::
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miminnehaha
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« Reply #7 on: December 13, 2010, 10:02:07 pm » |
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30 years of a bad colon, and I run away from rosemary. Okay, after all my whinging, you may not believe this, but- I went to bed last night reading Fanny Farmer's recipe for Cream Puff (pastry) over & over again.
The image now in my mind is not of yummy pot pie or even yummy pastry, but- how the <insert expletive as you choose> does MG get the cheese grater *clean* after grating lard on it? Seriously, I could dunk mine in boiling water, I'd never get it out.
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"I was waiting for the dotted yellow. I'm not Chaz." It was a rich, hallucinatory web of geometry...
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MadGastronomer
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« Reply #8 on: December 13, 2010, 10:22:23 pm » |
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So when you say "you," MG, that'd be the plural "you"? ::looks hopeful::
Always! |
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MadGastronomer
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« Reply #9 on: December 13, 2010, 10:25:44 pm » |
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The image now in my mind is not of yummy pot pie or even yummy pastry, but- how the <insert expletive as you choose> does MG get the cheese grater *clean* after grating lard on it? Seriously, I could dunk mine in boiling water, I'd never get it out.
Actually, I've never grated lard, just butter and duck fat (that had been in the freezer). But generally, to get the really stubborn fats off things, I use degreaser. You get it at store aimed at restaurant people, like Cash and Carry on the West Coast. I dunno if they have those in your area, or what they might have instead, but you might try googling around. |
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Emma Bull
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« Reply #10 on: December 13, 2010, 10:26:46 pm » |
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Chicken pot pie is one of the things I miss in my veggiehood. Though we make a killer veggie pot pie.
(And I used to be able to get tuna pot pie--whatever happened to that?)
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Falkner to Worth: "'Competent'" is not an insult."
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MadGastronomer
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« Reply #11 on: December 13, 2010, 10:32:05 pm » |
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Oh, right, that was an actually request. So yeah. We make a butter-and-schmaltz blond roux, add chicken stock and chopped fresh herbs (thyme and rosemary), reduce to the consistency of a slightly thin gravy, add heavy cream and just a little lemon juice to brighten it up, and reduce a little more. Ta-da, sauce supreme!
We also use a mix of butter and schmaltz in the crust.
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miminnehaha
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« Reply #12 on: December 13, 2010, 10:42:01 pm » |
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Yes, that sounds *exactly* as easy as pie crust! :]
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"I was waiting for the dotted yellow. I'm not Chaz." It was a rich, hallucinatory web of geometry...
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txanne
Laser Snark
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« Reply #13 on: December 13, 2010, 11:34:08 pm » |
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Ooh, the schmaltz would make it! I wonder if one of the excellent local meat farmers does chickens too. (The last time I tried grocery-store chicken I decided not to do that again.)
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MadGastronomer
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« Reply #14 on: December 13, 2010, 11:37:14 pm » |
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Schmaltz makes fabulous pastry dough. One of my chefs swore by it.
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