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Post by Lex Of Sydney Australia on Apr 4, 2014 12:53:16 GMT
Oh and BTW, thanks for the Garum recipes Lex, I will have to try one out, the modern version I think, for myself, I get funny looks from family members when I a Caesar salad with Anchovies. Your welcome, I hope it works out well for you.
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Post by Lex Of Sydney Australia on Apr 4, 2014 12:56:23 GMT
You can buy potted mint plants that you can stick on the kitchen window, assuming you A; Have a Kitchen window and B; It gets sunlight. Put in a larger pot (and with good quality compost) and that will not only give you fresh mint close at hand. But also a nice smelling plant in the kitchen. There are a couple of other herbs you can buy in pots, so a window box filled with them will provide decoration as well as fresh herbs when and if you need them. Naturally this isn't going to be enough to use everyday, but a fresh leaf or two coupled with dried leaves can make all the difference. If you can find it put some chocolate mint - yes it's real. It's mint that smells & tastes like chocolate - into a bottle of water & chill it in the fridge. It tastes WONDERFUL & doesn't add any calories/kg to the water. Healthy & yummy, what more can you ask for.
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Post by the light works on Apr 4, 2014 14:44:24 GMT
junk food is our cultural cuisine... I know people frown on that, but seriously... Even the Scots will take a good burger over a plate of haggis any day of the week! as we said on the apple pie thread, distinctive foods developed in America include Chop Suey, Fortune cookies, and Burritos; not to mention American style pizza.
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Post by ironhold on Jul 8, 2014 21:42:20 GMT
Something I've been wondering about.
Lemon juice and orange juice are commonly-accepted choices for marinating meat.
Would, say, apple juice also work? What about pineapple?
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Post by Cybermortis on Jul 8, 2014 23:22:49 GMT
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Post by ironhold on Jul 9, 2014 0:17:04 GMT
Thank you.
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Post by the light works on Jul 9, 2014 3:32:20 GMT
not only that, but pineapple and beef go great together. I now habitually eat grilled pineapple on my burgers.
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Post by kharnynb on Jul 9, 2014 13:33:54 GMT
pinapple chunks/rings around a pork roast work well too
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Post by mrfatso on Jul 9, 2014 14:25:55 GMT
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Post by Cybermortis on Jul 10, 2014 12:35:12 GMT
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Post by alabastersandman on Dec 1, 2014 7:52:03 GMT
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Post by OziRiS on Apr 25, 2015 10:14:04 GMT
I have a request that I hope someone here can help me with.
Girlfriend's 30th birthday is coming up and we've invited about 30 people for dinner and a party. One of the things we thought would be nice as a side dish for some of the meat we're preparing (glazed ham and beef roast among other things) is some sort of vegetable pie. Only problem is I've never had a pie here in Denmark that I liked. The crust is always way too dry and porous and often too salty as well, so I won't even try finding a recipe from a Danish website.
However, I have had vegetable and meat pies prepared by Brits and Americans when I was in Iraq that were really good. I wouldn't say the pie crust was moist, but it definitely wasn't dry either. I've tried searching for traditional American and British recipes, but the web is positively overflowing with "artsy" suggestions that require all sorts of exotic and weird ingredients and more often than not, the recipes for the crust is completely or almost identical to the ones I've found on Danish sites.
Most of them consist of nothing more than flour, water, butter/margarine and salt and every bone dry pie I've ever had here in Denmark was made that way, so I'm thinking you Brits and Americans do something different. I just don't know what.
So, does anyone here have a pie recipe where the crust doesn't feel and taste like you're eating salted drywall? I don't even really care what the filling is. It can be anything. Spinach, leeks, bell peppers, some sort of meat. I don't care. As long as the crust is edible, I'll figure out the rest as I go along.
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Post by wvengineer on Apr 25, 2015 10:44:07 GMT
When I do dinner pies I personally cheat an use pre-made pie crust from the store. They are in the refrigerated and/or frozen section, usually with the bread doughs. When making pie crusts, I prefer the ones made with shortening. The trick is to work the dough as little as possible. The more you work it, it tougher it gets. Using a pastry blender helps. American Style Pie Crust RecipeHere is a pretty basic Chicken Pot Pie Recipe
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Post by kharnynb on Apr 25, 2015 11:20:48 GMT
I'm not a big pie fan, personally prefer a good sandwich cake instead.
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Post by OziRiS on Apr 25, 2015 16:17:43 GMT
When I do dinner pies I personally cheat an use pre-made pie crust from the store. They are in the refrigerated and/or frozen section, usually with the bread doughs. When making pie crusts, I prefer the ones made with shortening. The trick is to work the dough as little as possible. The more you work it, it tougher it gets. Using a pastry blender helps. American Style Pie Crust RecipeHere is a pretty basic Chicken Pot Pie RecipeThanks for the recipe and the advice about not working the dough too much. I'm not going with the store bought stuff, because many of the dry pies I've had have been made from that, so it doesn't seem to be a lot better than what most people make themselves. Besides, if all home made Danish pie crusts are dry, chances are factory made Danish pie dough turns out the same way. They probably come from the same basic recipe.
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Post by the light works on Apr 26, 2015 1:55:31 GMT
I have a request that I hope someone here can help me with. Girlfriend's 30th birthday is coming up and we've invited about 30 people for dinner and a party. One of the things we thought would be nice as a side dish for some of the meat we're preparing (glazed ham and beef roast among other things) is some sort of vegetable pie. Only problem is I've never had a pie here in Denmark that I liked. The crust is always way too dry and porous and often too salty as well, so I won't even try finding a recipe from a Danish website. However, I have had vegetable and meat pies prepared by Brits and Americans when I was in Iraq that were really good. I wouldn't say the pie crust was moist, but it definitely wasn't dry either. I've tried searching for traditional American and British recipes, but the web is positively overflowing with "artsy" suggestions that require all sorts of exotic and weird ingredients and more often than not, the recipes for the crust is completely or almost identical to the ones I've found on Danish sites. Most of them consist of nothing more than flour, water, butter/margarine and salt and every bone dry pie I've ever had here in Denmark was made that way, so I'm thinking you Brits and Americans do something different. I just don't know what. So, does anyone here have a pie recipe where the crust doesn't feel and taste like you're eating salted drywall? I don't even really care what the filling is. It can be anything. Spinach, leeks, bell peppers, some sort of meat. I don't care. As long as the crust is edible, I'll figure out the rest as I go along. here is my tried and true formula: (the proportions make a difference) for enough for a "standard" double crust pie: 2 cups flour - white flour, please; whole wheat will go wrong. 1 teaspoon salt 2/3 cup vegetable shortening or lard APPROXIMATELY 4 tablespoons of water. I mix the flour and salt, then cut in the shortening with a pastry blender, (spent most of a year looking to find the style I like) an then add COLD water and stir until I get just enough to make the dough slightly elastic. I typically don't do any sort of special treatment on the crust - just fill it, roll/crimp the edges, and bake it. I prefer it to commercially made crusts, which I usually find heavy and sometimes chewy. Attachment DeletedAttachment Deleted
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Post by the light works on Apr 26, 2015 1:58:53 GMT
note: I use shortening as a matter of course - never made it with lard.
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Post by ponytail61 on Apr 26, 2015 3:18:04 GMT
When I do dinner pies I personally cheat an use pre-made pie crust from the store. They are in the refrigerated and/or frozen section, usually with the bread doughs. When making pie crusts, I prefer the ones made with shortening. The trick is to work the dough as little as possible. The more you work it, it tougher it gets. Using a pastry blender helps. American Style Pie Crust RecipeHere is a pretty basic Chicken Pot Pie RecipeThanks for the recipe and the advice about not working the dough too much. I'm not going with the store bought stuff, because many of the dry pies I've had have been made from that, so it doesn't seem to be a lot better than what most people make themselves. Besides, if all home made Danish pie crusts are dry, chances are factory made Danish pie dough turns out the same way. They probably come from the same basic recipe. Agree with WV about overworking the dough. Also I use ice water. The colder the better and another trick my grandfather taught me when I was a kid was replace 1 Tbis of water with vinegar to make a flaky crust. The 1 Tbls is for a double crust recipe. If only making a single crust just a couple of tsp. will do the trick. Also invest in the pastry cutter. I used to do the 2 knife method and then someone gave me a pastry cutter and I never looked back. Another good crust for pot pies is puff pastry dough. You can buy it in frozen sheets, thaw then roll out and use like pie dough. www.puffpastry.com/recipe/60533/the-ultimate-chicken-pot-pieAnother thing if you are going to make your own dough and you need a bunch of pie crusts, don't try to make too many in one batch. Making separate double crust batches works best.
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Post by silverdragon on Apr 26, 2015 10:52:58 GMT
Pie pastry, keep it cold. Mix in a blender before you add water, then CHILL. Add COLD water, chill. Roll it out, chill. Fill, chill, and bake. Always use the coldest butter, shortening or lard you can get away with, do not allow it to get warm.
Unless you can do what can only be described as magic and work the hot water dough to raise a hot water crust.... Which I can do, but its bloody nightmare when it goes wrong.... If you have ever had that meat pie or pork pie with the really shiny crunchy all the way through pastry of hot water crust, you know what I mean... "Hand raised" means they dont use any former or mould, its all done by hand, and thats the magic part.
My Grandma once said you either have hands for bread or pastry, you cant do both... And she was right. Those I know who can do wonderful Bread recipes cant do pastry, and those who do pastry cant do Bread, I think its down to circulation, if you have warm hands do bread, cold hands do pastry, ... Or is this a myth?....
HOWEVER, I cheat. I have the hands of a bread maker, yet I do Pastry... How?.. I use a bucket of cold water to chill my hands before I do the dough, and handle it as least as I can get away with. I have dough hooks on my machine, and I puts them in the bowl and puts that in the cold part of my fridge before I starts.... Works just fine for me.
Bread?.. I am hopeless at bread unless I use my bread machine. It does "dough only" so I can make rolls...
I use a recipe that makes filo pastry, that "puff" pastry that is multi-layered, in which it takes a couple of hours to do the pastry, as you fold it, roll it, chill it several times to get all the layers in. You start by rolling out a sheet of butter... You ever tried rolling a sheet of butter?.. I now have baking sheets that I can roll the butter on to to save time having to scrape it off the board.
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Post by the light works on Apr 26, 2015 14:29:51 GMT
I have warm hands, and I (when I am in good form) do better pastry than my mother.
I have never been neurotic about icing down my tools and refrigerating my shortening.
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