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Deglaze that roasting pan with a suitable wine (no, not “cooking” wine. Never cook with a wine you wouldn’t drink, or I’ll set about your face with a hammer) and just a modicum of flour to create the base.
One of the perils of exploring wine, beer and spirits is that from time to time you "come a cropper" (I think that's the expression).
What to do with the remnants of the bottle? Cook with it! Here at Chateau Lloyd, we have the formal liquor collection and then the stuff kept under the sink. This is mostly mixers, but it's also where the sub-par stuff goes to be used as antifreeze on frozen meat. It's surprising how something that drinks awful can actually add a nice bit of flavor, either as a marinade or cooking additive.
cody.d. wrote: If i recall the gravy from biscuits and gravy is more of like a bechemel with sausage added?
That will get you there.
For a quick and dirty version:
Cook the sausage.
Add some flour to the pan and use all the fat rendered out to make a roux. Scrape up the fond.
Add milk and cook until you get the consistency you want.
Add pepper.
More; that’s not enough.
Serve over biscuits and enjoy.
Call your cardiologist, apologize, and make an appointment.
You could probably google something more authentic, but that’s what I do when I need a taste of home here in New York. Grain of salt; for a wanabe foody, I’m real lazy. I do sometimes pull out all the stops, but phone in a LOT of stuff.
cody.d. wrote: If i recall the gravy from biscuits and gravy is more of like a bechemel with sausage added?
That will get you there.
For a quick and dirty version:
Cook the sausage.
Add some flour to the pan and use all the fat rendered out to make a roux. Scrape up the fond.
Add milk and cook until you get the consistency you want.
Add pepper.
More; that’s not enough.
Serve over biscuits and enjoy.
Call your cardiologist, apologize, and make an appointment.
You could probably google something more authentic, but that’s what I do when I need a taste of home here in New York. Grain of salt; for a wanabe foody, I’m real lazy. I do sometimes pull out all the stops, but phone in a LOT of stuff.
I think the tide has turned on animal fats being bad for you. They're certainly better than the carb-loading that replaced them.
That being said, if you are not used to such richness, it can shock the system. Nausea and/or food coma are common symptoms.
Deglaze that roasting pan with a suitable wine (no, not “cooking” wine. Never cook with a wine you wouldn’t drink, or I’ll set about your face with a hammer) and just a modicum of flour to create the base.
One of the perils of exploring wine, beer and spirits is that from time to time you "come a cropper" (I think that's the expression).
What to do with the remnants of the bottle? Cook with it! Here at Chateau Lloyd, we have the formal liquor collection and then the stuff kept under the sink. This is mostly mixers, but it's also where the sub-par stuff goes to be used as antifreeze on frozen meat. It's surprising how something that drinks awful can actually add a nice bit of flavor, either as a marinade or cooking additive.
On this? My former former local (circa 2010 or so) had an amazing Beer Festival. And I sample every single tipple. Even the Ciders (including that Welsh one which I reckon a second half pint of would’ve send me radgey). The only one I didn’t enjoy as a drink was a Trappist Beer.
But……it would’ve made any beef and ale stew, or pie, utterly legendary.
This message was edited 1 time. Last update was at 2023/10/24 23:16:12
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Easy E wrote: Frequently in the US, people would arrive on the East Coast and then head inland to available land in the Midwest/beyond the Appalachians.
This journey would often take several months, and you would not reach the area you were going to until very late Summer to -mid-Autumn.
They would generally do three things once they arrived on the new land:
1. Build a barn: If the animals your brought with you died, so did you.
2. Plant Squash and Pumpkins. These would be the plants that could grow in time for winter, and get you through the cold season into next spring.
3. Dig a hole in the ground to live in. This was typically the shelter for the family the first year. Then, next year you built a house and left the hole house as storage.
At least, that's what I learned at local historical sites in the Midwest.
So, what you’re telling me is that Minecraft nerd-holes are historically accurate? Cool.
Zed wrote: *All statements reflect my opinion at this moment. if some sort of pretty new model gets released (or if I change my mind at random) I reserve the right to jump on any bandwagon at will.
Definately. From the Bronze Age onward at least. if you dig a hole your walls don’t need to be built up so high. Also, cave living has a long and storied history.
Please excuse any spelling errors. I use a tablet frequently and software keyboards are a pain!
Flinty wrote: Definately. From the Bronze Age onward at least. if you dig a hole your walls don’t need to be built up so high. Also, cave living has a long and storied history.
Counterpoint: in heavily forested areas, log cabins were easier. Tree roots made digging difficult, so just cut down some trees to create a clearing, pile the logs up and cut a door. The Little House on the Prairie author has a story about building a cabin in the woods.
Michigan also has a pretty high water table (what with being a swamp surrounded by water), so above-ground shelters (tents with tree bark in some cases) was the basic idea.
I think pasties were popular because they could be produced locally - the climate favors animal husbandry, potatoes and just enough wheat to make a pastry shell.
I'd love to take a deer and report on the result of a venison pot pie.
A slightly trickier meat to cook if you’re used to farm raised meat because it’s so lean. But when done right it’s delicious.
Dammit, now I want Venison!
Evelyn Waugh described eating Scottish venison in his Sword of Honour trilogy by having a character "desperately chewing the gristle" before ultimately giving up.
It's very lean, and in my teen years it was more prevalent in our family freezer than beef, so I'm acquainted with its peculiarities.
This is not a pizza and honestly a crime against my neighbours.
https://www.dakkadakka.com/dakkaforum/posts/list/0/766717.page A Mostly Renegades and Heretics blog.
GW:"Space marines got too many options to balance, therefore we decided to legends HH units." Players: "why?!? Now we finally got decent plastic kits and you cut them?" Chaos marines players: "Since when are Daemonengines 30k models and why do i have NO droppods now?" GW" MONEY.... erm i meant TOO MANY OPTIONS (to resell your army to you again by disalowing former units)! Do you want specific tyranid fighiting Primaris? Even a new sabotage lieutnant!" Chaos players: Guess i stop playing or go to HH.
Looks suspiciously like cheese casserole in a bread bowl to me.
I assume a lot of this is from people starting to make a pie (covering on the bottom and the top), leaving off the top, and calling the topless pie a pie. You know, like what would happen if you took a pre-made pie crust, put stuff on top of that crust, and then served it without coming up with a covering.
To my mind, a pie filling should be baked entirely within the Pie.
For a Beefs Wellingtons, the joint is usually seared before the whole thing is assembled. So wouldn’t qualify as a lovely tasty pie.
Also you tend to be using a single bit of meat, rather than diced, as you see in a pie.
Automatically Appended Next Post: Also, as much as they’re a favourite of mine (and I really should eat them more often) Fish/Fisherman’s/Admirals Pie can’t really count as a Pie either, because there’s no pastry involved. Once again it’s a mash topping.
This message was edited 1 time. Last update was at 2023/10/26 17:55:58
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I'm pretty sure the "pie filling should be baked entirely within the pie" criteria might disqualify a number of other things that we have already agreed upon to be pies. I've certainly made a number of pies over the years that required some prior preparation of certain ingredients in advance of final assembly and baking.
CoALabaer wrote: Wargamers hate two things: the state of the game and change.
I can't say that I have ever heard of a pie filling going in raw. The filling would take far longer to cook than the lid. The meat needs frying first, and any veg at least part boiling. Then there's the stock...
Flan. That’s a flan. A tasty flan. But a flan. Maybe a tart.
I believe that would make it a custard. Flan is a tape of custard, not a category of dessert itself.
That usage of flan comes from Spanish. In UK English (and also French), flan refers to custard tarts (flan pâtissier/parisien, for example). The filling of pumpkin "pie" is also a custard, so it meets the classification for a flan under that etymology.
This message was edited 3 times. Last update was at 2023/10/27 14:51:12
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If we've gone down the route of saying Shepard's Pie and fish pies aren't pies because of their tasty tasty mashed potato crust, then I'm afraid pumpkin pie must be relegated to the tart section.
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