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my husband requested a pot pie for his birthday dinner so i want to make actual chicken pot pie, but don't have experience with making chicken for something like that. my parents recommended using canned chicken, but that sounds gross?
A rotisserie chicken should work well for a pot pie
Post by crazykittensmile on Nov 8, 2022 13:20:24 GMT -5
Hosting thanksgiving for the first time... where the heck do people get turkeys?! I feel like they should be in the stores by now, and I'm starting to get nervous lol. Even the butcher I've gotten turduckens from before doesn't even know how many turkeys they'll be getting yet, or what the price will be.
Am I going to have to serve lunchmeat? Tofurkey? Chicken?!
Hosting thanksgiving for the first time... where the heck do people get turkeys?! I feel like they should be in the stores by now, and I'm starting to get nervous lol. Even the butcher I've gotten turduckens from before doesn't even know how many turkeys they'll be getting yet, or what the price will be.
Am I going to have to serve lunchmeat? Tofurkey? Chicken?!
i'm cursed by turkeys constantly walking out in front of my moving car if you'd like me to get one for you.
Hosting thanksgiving for the first time... where the heck do people get turkeys?! I feel like they should be in the stores by now, and I'm starting to get nervous lol. Even the butcher I've gotten turduckens from before doesn't even know how many turkeys they'll be getting yet, or what the price will be.
Am I going to have to serve lunchmeat? Tofurkey? Chicken?!
i don't know but you could just get a ham. ham is better.
Hosting thanksgiving for the first time... where the heck do people get turkeys?! I feel like they should be in the stores by now, and I'm starting to get nervous lol. Even the butcher I've gotten turduckens from before doesn't even know how many turkeys they'll be getting yet, or what the price will be.
Am I going to have to serve lunchmeat? Tofurkey? Chicken?!
i'm cursed by turkeys constantly walking out in front of my moving car if you'd like me to get one for you.
Yes please! Can you send 2? Having a big ass group!
Hosting thanksgiving for the first time... where the heck do people get turkeys?! I feel like they should be in the stores by now, and I'm starting to get nervous lol. Even the butcher I've gotten turduckens from before doesn't even know how many turkeys they'll be getting yet, or what the price will be.
Am I going to have to serve lunchmeat? Tofurkey? Chicken?!
i don't know but you could just get a ham. ham is better.
My parents are bringing a ham! My husband just got a Traeger so he's hell bent on smoking up a couple turkeys lol.
Ham is gross, turkey is supreme. Thanksgiving is in the air. We had plans but my sister wants to fly me to be with the rest of my siblings at my mom's. So I guess I'm doing that and letting thejeremy figure it out on his own. 😭
Post by NothingButFlowers on Nov 8, 2022 16:17:31 GMT -5
I offered to host Thanksgiving here this year if my family would stay in a hotel, but my brother has to work the day after Thanksgiving so my invitation was declined. Really, it wasn’t so much of an invitation as it was me saying “I’m staying home for Thanksgiving this year. Y’all can come here if you want.” This will be my first Thanksgiving at home since we moved to Macon in 2017. I’m just excited to have four days off in a row that won’t involve driving to another state. And I’m pretty glad I don’t have to Cook for my family.
I think we’re going to do a turkey, but they weren’t out at the store yet when Josh went on Monday (although he did say there was a spot where it looked like they were going to go). I like ham more and I worry about properly cooking the turkey, but we never do turkey, and we are going to make chorizo stuffing so that will go with turkey better than ham.
Ham is gross, turkey is supreme. Thanksgiving is in the air. We had plans but my sister wants to fly me to be with the rest of my siblings at my mom's. So I guess I'm doing that and letting thejeremy figure it out on his own. 😭
ham is gross? you need to try my family's famous "cilantro ham" recipe , you'll be singing a different tune.
birthday pot pie was a success! i used claire saffitz' all butter pie dough recipe and some tips from you all for the filling. it was truly repulsive ripping meat from a rotisserie chicken, but it worked and i saved the bones for making stock later. one of the vents i cut in the crust did open up into an anatomically correct vagina, so that is also something. also made a pecan carrot cake with brown butter cream cheese icing for dessert.
birthday pot pie was a success! i used claire saffitz' all butter pie dough recipe and some tips from you all for the filling. it was truly repulsive ripping meat from a rotisserie chicken, but it worked and i saved the bones for making stock later. one of the vents i cut in the crust did open up into an anatomically correct vagina, so that is also something. also made a pecan carrot cake with brown butter cream cheese icing for dessert.
Post by piggy pablo on Nov 12, 2022 18:53:49 GMT -5
This chain steakhouse called Longhorn has this thing called a Chocolate Stampede and it's unreal: "dark cocoa cake covered with two kinds of chocolate mousse, dark chocolate ganache, whipped cream, ice cream and fudge sauce."
got christina tosi's new all cookies book this week. made the milk bar pie cookie bars today, using the excuse of practicing recipes for the holidays. they're as rich and delicious as the pie, but felt way less intense to make.
got christina tosi's new all cookies book this week. made the milk bar pie cookie bars today, using the excuse of practicing recipes for the holidays. they're as rich and delicious as the pie, but felt way less intense to make.
Can you please post a pic of the recipe? This would be a hit for friendsgiving.
toasted oat crust: 56g unsalted butter, softened (4t) 35g light brown sugar (3t) 18g sugar (1.5 t) 1 large egg 60g rolled oats (3/4 c) 35g flour (1/4 c) 2g kosher salt (1/2 tsp) 0.25g baking powder (a pinch)
filling: 200g sugar (1 c) 110g light brown sugar (1/2 cup) 16g milk powder (2t) 1.25g corn powder (1tsp) 2g kosher salt (1/2 tsp) 170g unsalted butter, melted (1.5 sticks /12t) 4g vanilla extract (1tsp) 6 large egg yolks
confectioner's sugar; to finish
instructions: heat the oven to 350, spray an 8x8 inch square baking dish crust: in a large bowl, mix together the butter, brown sugar and sugar with a spatula until well combined. mix in the egg and stir, scraping down the sides of the bowl as you go. add the oats, flour, salt and baking powder, and mix until just combined. pour this mixture into the greased baking dish and use a spatula to evenly spread, covering the dish's bottom. bake at 350 until edges of the curst are golden brown, about 20 minutes. cool at room temp for 10 minutes. leave the oven on.
filling: in a large bowl, whisk together the sugar, brown sugar, milk powder, corn powder and salt. whisk in the melted butter, vanilla and egg yolks and stir until smooth. try not to aerate the batter, mix slowly and gently. pour this mixture on top of the crust, spreading evenly and covering the bottom layer entirely. bake at 350 until the top and edges are golden brown and the bull's eye center is still a bit jiggly, about 20 minutes. remove from the oven and transfer the pan to the freezer to cool completely. cut into squares. dust with confectioner's sugar before serving.
toasted oat crust: 56g unsalted butter, softened (4t) 35g light brown sugar (3t) 18g sugar (1.5 t) 1 large egg 60g rolled oats (3/4 c) 35g flour (1/4 c) 2g kosher salt (1/2 tsp) 0.25g baking powder (a pinch)
filling: 200g sugar (1 c) 110g light brown sugar (1/2 cup) 16g milk powder (2t) 1.25g corn powder (1tsp) 2g kosher salt (1/2 tsp) 170g unsalted butter, melted (1.5 sticks /12t) 4g vanilla extract (1tsp) 6 large egg yolks
confectioner's sugar; to finish
instructions: heat the oven to 350, spray an 8x8 inch square baking dish crust: in a large bowl, mix together the butter, brown sugar and sugar with a spatula until well combined. mix in the egg and stir, scraping down the sides of the bowl as you go. add the oats, flour, salt and baking powder, and mix until just combined. pour this mixture into the greased baking dish and use a spatula to evenly spread, covering the dish's bottom. bake at 350 until edges of the curst are golden brown, about 20 minutes. cool at room temp for 10 minutes. leave the oven on.
filling: in a large bowl, whisk together the sugar, brown sugar, milk powder, corn powder and salt. whisk in the melted butter, vanilla and egg yolks and stir until smooth. try not to aerate the batter, mix slowly and gently. pour this mixture on top of the crust, spreading evenly and covering the bottom layer entirely. bake at 350 until the top and edges are golden brown and the bull's eye center is still a bit jiggly, about 20 minutes. remove from the oven and transfer the pan to the freezer to cool completely. cut into squares. dust with confectioner's sugar before serving.
toasted oat crust: 56g unsalted butter, softened (4t) 35g light brown sugar (3t) 18g sugar (1.5 t) 1 large egg 60g rolled oats (3/4 c) 35g flour (1/4 c) 2g kosher salt (1/2 tsp) 0.25g baking powder (a pinch)
filling: 200g sugar (1 c) 110g light brown sugar (1/2 cup) 16g milk powder (2t) 1.25g corn powder (1tsp) 2g kosher salt (1/2 tsp) 170g unsalted butter, melted (1.5 sticks /12t) 4g vanilla extract (1tsp) 6 large egg yolks
confectioner's sugar; to finish
instructions: heat the oven to 350, spray an 8x8 inch square baking dish crust: in a large bowl, mix together the butter, brown sugar and sugar with a spatula until well combined. mix in the egg and stir, scraping down the sides of the bowl as you go. add the oats, flour, salt and baking powder, and mix until just combined. pour this mixture into the greased baking dish and use a spatula to evenly spread, covering the dish's bottom. bake at 350 until edges of the curst are golden brown, about 20 minutes. cool at room temp for 10 minutes. leave the oven on.
filling: in a large bowl, whisk together the sugar, brown sugar, milk powder, corn powder and salt. whisk in the melted butter, vanilla and egg yolks and stir until smooth. try not to aerate the batter, mix slowly and gently. pour this mixture on top of the crust, spreading evenly and covering the bottom layer entirely. bake at 350 until the top and edges are golden brown and the bull's eye center is still a bit jiggly, about 20 minutes. remove from the oven and transfer the pan to the freezer to cool completely. cut into squares. dust with confectioner's sugar before serving.
Welcome back Bonz, but I do not find it strange that your presence being requested in the Orgy thread and then you showing up, like it was the quacking Bonzai Bat Signal.
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but I do not find it strange that your presence being requested in the Orgy thread and then you showing up, like it was the quacking Bonzai Bat Signal. 