"farscythe - makin da cawfee!" (farscythe)
10/28/2018 at 07:51 • Filed to: None
1
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"farscythe - makin da cawfee!" (farscythe)
10/28/2018 at 07:51 • Filed to: None | 1
| 7 |
Holiday almost over....oh well least I have steak and kidney pie
Box says serves three I says serves me
pip bip - choose Corrour
> farscythe - makin da cawfee!
10/28/2018 at 07:55 |
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did you get sunburnt?
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farscythe - makin da cawfee!
> pip bip - choose Corrour
10/28/2018 at 08:13 |
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Not really some of the others have gone full lobster tho
gin-san - shitpost specialist
> farscythe - makin da cawfee!
10/28/2018 at 08:43 |
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dat crust looks awesome
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farscythe - makin da cawfee!
> gin-san - shitpost specialist
10/28/2018 at 08:45 |
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Was pretty good but all I did was take it out of the box and pop it in the oven
Easy
facw
> farscythe - makin da cawfee!
10/28/2018 at 14:08 |
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Here in American, a dangerously high percentage of pre-made savory pies now skip the bottom crust, presumably because they are evil (and know you can’t see it from the packaging.
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farscythe - makin da cawfee!
> facw
10/28/2018 at 14:31 |
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Well that's just wrong...can't really call that a pie now can you
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facw
> farscythe - makin da cawfee!
10/28/2018 at 15:02 |
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And yet many Americans tolerate it. Juts look at this non-sense over at Deadspin :
Andy:
Is a chicken pot pie truly a pie if it has a top but no bottom? I got into an argument with a friend about this and he says yes. If something is to be called a pie, whether it’s sweet or savory, it needs to have some kind of bottom crust. What my friend believes to be a chicken pot pie is, in fact, a chicken cobbler.
Drew:
I think it’s a pie because it has pie crust. I don’t really care WHERE that crust happens to be. So long as it’s got a layer of flaky, solidified Crisco somewhere, that’s pie enough for me. In fact, unless we’re talking about a graham cracker or Oreo crust, the bottom of your standard pie is just a gloopy, flavorless mess anyway. I rarely eat the bottom crust of a pie, if only to retain my girlish figure. I’d rather have more filling at the bottom in its place. So yeah, a chicken pot pie is a pie. Would you like to make one right now? LET’S FUCKING DO IT.
INGREDIENTS:
1 rotisserie chicken, with the meat taken off the bones and torn into pieces
1 carrot, diced
1 onion, diced
2 ribs celery, diced
Half a cup frozen peas
Half a stick of butter
2 tbsp flour
2 cups chicken broth
Half a cup of whole milk or half’n’half
1 store bought pie crust
Salt and pepper to taste
Okay, so preheat the oven to 400. Take a pot and melt the butter in it on medium heat. Add the flour and keep stirring it into the butter until it’s a deep brown roux. Add the veggies and the salt and pepper, and cook the veggies in the roux until they’re soft and coated with all that goodness. Add the chicken and stir it around for another minute. Then add the broth and the peas and stir that shit around for another 10 to 15 minutes, until it’s reduced a little. Add the milk and stir it around some more until it’s nice and thick.
I usually make individual pies instead of one big one. So, if you can, take a cookie sheet and arrange six individual ramekins (SO CLASSY!) on that sheet. Then lay out the pie crust dough on a floured counter and, using a bowl that’s a bit wider than the ramekins, cut out circles in the dough by pressing the bowl upside down into it. Fill each ramekin all the way with the stew (it’s fine if you have some leftover), then lay a circle of dough on top of each and press it into the edges. Prick each one with a fork and, if you feel fancy, brush the top with a beaten egg yolk. Stick the pies in the oven and bake for roughly 20 minutes, until the crust is golden and that shit is bubbling.
Alternately, you can put all the stew into a pie dish and just cover that with the entire dough. That’s probably easier, but I enjoy having my own miniature pie to myself. It makes me feel special. I put enough Frank’s sauce in there to kill a man.