What did you cook/eat today (June 2017)

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Cinisajoy said:
What are southern style dumplings and were they served with chicken or squirrel? @TooSweetForMe any ideas on what he is talking about?
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Did a bit further on reading and I think the kind he's talking about are made out of pie dough, cut into whatever shape you want and put in a pot of cooked chicken and broth, but you can also cook them in chicken gravy. My grandmother made them all the time and she called it "chicken pot pie".
 
Having a cold breakfast this AM except for the coffee.

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TooSweetForMe said:
Did a bit further on reading and I think the kind he's talking about are made out of pie dough, cut into whatever shape you want and put in a pot of cooked chicken and broth, but you can also cook them in chicken gravy. My grandmother made them all the time and she called it "chicken pot pie".
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It was the "southern style" that threw me off since there are pie dough dumplings and biscuit dough dumplings. I have made both. Hubby prefers pie dough dumplings.
We recently learned a trick about dumplings. You can use flour tortillas in place of the pie dough. It helps to use the fresh ones made in the store rather than the factory made ones. Just as good and a lot less work.
We learned that from someone hubby knows. Note: The person was not a Mexican.
 
epicuric said:
Yesterday, I achieved a long held ambition - a home made pork pie. I confess, I am a bit of a pork pie addict, and there are huge variations between good and bad examples. Also, like many traditional dishes (I am thinking sausage here), there are so many modern and totally unwelcome variations, so I have for many years wanted to have a go at a traditional Melton Mowbray pork pie. This was the first time I have ever made hot water crust pastry as well, so the result wasn't pretty. However, it tasted rather good. The filling again was tasty, but not pretty, and consisted of a mix of pork shoulder and bacon (coarsely ground), belly pork (finely ground), salt, pepper, allspice, celery salt and garlic powder. I made the mistake of putting too much filling in the pie, so there was very little room left for the jelly, which is poured in after the pie has cooled. Overall, good taste, poor execution, but will definitely keep trying until I perfect it.

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I am yet to attempt traditional Melton Mowbray style pork pie. It could be a contender for the Cookalong but perhaps its a but 'Brit niche'. What I'm really wanting to see is it cut open! Would you care to post the recipe...?
 
morning glory said:
I am yet to attempt traditional Melton Mowbray style pork pie. It could be a contender for the Cookalong but perhaps its a but 'Brit niche'. What I'm really wanting to see is it cut open! Would you care to post the recipe...?
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Yes, it probably is a bit Brit niche! Basically, I followed a Hairy Bikers recipe off the BBC food site, but with a few variations of my own with the filling seasoning. I will post it later, and if there is any left I will post a photo of the insides.
 
Bangers and Mash

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OK - it wasn't. They are Smoked Chipotle Sausages (by VegieDelights) served with a portion of Homity pie (Cranks) and some broccoli. (Homity pie is basically mashed potato, onions, peas (meant to be petite pois but peas are cheaper!), cream (we used soya), and cheese (we used coconut oil cheddar cheese though often we don't add any).

It is exceptionally tasty and I have finally managed to get my hubby to remember the concept of serving vegetables with the meal :o_o:
 
I grilled some Hebrew National brand hot dogs for the boy and I, and some soy dogs :yuck: for my wife, while she baked some Nathan's brand crinkle cut french fries.

Side of baked beans as well.
 
Still working our way through leftovers. I did make salads, a large one for me since I didn't plan on eating any of the leftovers. Gave in to a hot dog (a real one, @buckytom) when I smelled them warming up. No bun, just dipped in mustard. My salad:
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Be forewarned - tomorrow's supper will probably be leftovers. :giggle:
 
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