Pate a Choux
Correspondent:: König Prüß, GfbAEV
Date: Sat, 22 Jan 2005 10:13:49 GMT
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Pate a Choux
easy, with photos!
http://www.pastrywiz.com/cakes/choux.htm
Correspondent:: Baldin Pramer
Date: Sat, 22 Jan 2005 08:29:13 -0700
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König Prüß wrote:
> Pate a Choux
> easy, with photos!
> http://www.pastrywiz.com/cakes/choux.htm
Looks good. Those eggs are free range!
But is this really Subgenius chow?
--
Sir Baldin Pramer, R.P.A.
Correspondent:: König Prüß, GfbAEV
Date: Sat, 22 Jan 2005 15:46:38 GMT
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Baldin Pramer wrote:
>König Prüß wrote:
>> Pate a Choux
>> easy, with photos!
>> http://www.pastrywiz.com/cakes/choux.htm
>
>Looks good. Those eggs are free range!
>
>But is this really Subgenius chow?
>
>
>--
>Sir Baldin Pramer, R.P.A.
Well, it ain't trail mix, but you can put anything inside those.
I don't eat many lentils, either red or green.
The other thing is that the recipe isn't much more than
the basic popover recipe, which I was thinking would be good
with clam chowder as I was looking out the window at the snow
this morning.
Popovers
1 cup sifted all-purpose flour
1/2 teaspoon salt
2 large eggs
1 cup milk
Preheat the oven to 450°F.
Mix together the flour and the salt in a LARGE bowl.
Whisk together the eggs and milk in a SMALL bowl.
Stir the liquid ingredients into the dry ingredients, stirring the batter until just mixed.
(Do not overbeat.)
Preheat a popover pan just until hot.
Brush the cups with melted butter and fill them half full of batter.
Bake for 20 minutes at 450°F.
Turn the heat down to 375°F and bake for an additional 20 minutes
until they are a crispy golden brown.
Makes 6 popovers. Serve immediately.
I'm not going macrobiotic for any religion.
And, say! Aren't you the guy who eats goats? Anyway!
Correspondent:: "iDRMRSR"
Date: Sat, 22 Jan 2005 11:56:07 -0500
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Pretty fargin complicated just for something to eat, if you ask me.
One day last week, I got tired of eating the same old crap and broke down
and made some Michigan Upper Peninsula Pasties. I used chilled premade pie
crust instead of attempting to make my own.
Ground up some tough stewing beef in a food processor, hacked up some
boneless pork, and prepared a mixture of cubed potatoes, shredded carrots,
cubed turnips, and minced onions (all in about equal portions). Little bit
of salt and pepper. Made a big mess, and far more than I could eat in one
meal. Two pounds of meat, two potatoes, two turnips, two onions, etc.
I used up three pie crusts (singles). Cut the commercial crusts in a
semicircle, fill them with the meat/veggie mix until they are about the size
of my fist (eg, barely able to make the ends meet). Pinch edges to keep the
crap inside. Cut slits in filled pasties to release steam. My recipe made
6, YMMV.
Greased pan, 350 degrees. Cook about an hour or so until golden brown.
Halfway through cooking, stick a pat of butter into the slits in the top.
They cook down and leave a little brown onion ooze in the pan. Yummmm!
Let them rest a few minutes before eating. Best accompaniments...ketchup,
ketchup with a good wallop of Sri Racha pepper sauce or tobasco sauce, or a
good burnt flour beef brown gravy with mushrooms if ya got em.
Freeze what you don't eat. Microwave the frozen pasties about 3-4 minutes,
and let 'em sit until the middle gets all warm. Or put them on the end of
your shovel and heat them with the helmet torchlight in your miner's helmet
as you dig into that nice vein of anthracite.
Oddly, these things are great for breakfast with a couple poached eggs on
top.
Addictive suckers, I must say. Bless the Cornish peasants.
[*]
-----
Correspondent:: König Prüß, GfbAEV
Date: Sat, 22 Jan 2005 17:10:26 GMT
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"iDRMRSR" wrote:
>Pretty fargin complicated just for something to eat, if you ask me.
>
>One day last week, I got tired of eating the same old crap and broke down
>and made some Michigan Upper Peninsula Pasties. I used chilled premade pie
>crust instead of attempting to make my own.
>
>Ground up some tough stewing beef in a food processor, hacked up some
>boneless pork, and prepared a mixture of cubed potatoes, shredded carrots,
>cubed turnips, and minced onions (all in about equal portions). Little bit
>of salt and pepper. Made a big mess, and far more than I could eat in one
>meal. Two pounds of meat, two potatoes, two turnips, two onions, etc.
>
>I used up three pie crusts (singles). Cut the commercial crusts in a
>semicircle, fill them with the meat/veggie mix until they are about the size
>of my fist (eg, barely able to make the ends meet). Pinch edges to keep the
>crap inside. Cut slits in filled pasties to release steam. My recipe made
>6, YMMV.
>
>Greased pan, 350 degrees. Cook about an hour or so until golden brown.
>Halfway through cooking, stick a pat of butter into the slits in the top.
>
>They cook down and leave a little brown onion ooze in the pan. Yummmm!
>
>Let them rest a few minutes before eating. Best accompaniments...ketchup,
>ketchup with a good wallop of Sri Racha pepper sauce or tobasco sauce, or a
>good burnt flour beef brown gravy with mushrooms if ya got em.
>
>Freeze what you don't eat. Microwave the frozen pasties about 3-4 minutes,
>and let 'em sit until the middle gets all warm. Or put them on the end of
>your shovel and heat them with the helmet torchlight in your miner's helmet
>as you dig into that nice vein of anthracite.
>
>Oddly, these things are great for breakfast with a couple poached eggs on
>top.
>
>Addictive suckers, I must say. Bless the Cornish peasants.
>
>[*]
>-----
>
>
Yep, I make pasties some.
Too, sometimes I roll out a big piece of biscuit dough and paint it
with pretty good mustard, like Colemans or such. Then put bits of
chopped ham and onions on it, and sprinkle with a fair amount of
kummel or caraway seeds. Roll it up, then slice off pieces an inch
thick or so. They come out nice spirals. Bake on a cookie sheet.
Serve with more mustard and lots of beer.
I like to make spanakopita, too; or other stuff with filo dough.
Correspondent:: Baldin Pramer
Date: Sat, 22 Jan 2005 11:24:30 -0700
--------
König Prüß wrote:
> Baldin Pramer wrote:
>
>>König Prüß wrote:
>>
>>>Pate a Choux
>>>easy, with photos!
>>>http://www.pastrywiz.com/cakes/choux.htm
>>
>>Looks good. Those eggs are free range!
>>
>>But is this really Subgenius chow?
>>
>>
>>--
>>Sir Baldin Pramer, R.P.A.
>
>
> Well, it ain't trail mix, but you can put anything inside those.
> I don't eat many lentils, either red or green.
> The other thing is that the recipe isn't much more than
> the basic popover recipe, which I was thinking would be good
> with clam chowder as I was looking out the window at the snow
> this morning.
>
> Popovers
>
> 1 cup sifted all-purpose flour
> 1/2 teaspoon salt
> 2 large eggs
> 1 cup milk
> Preheat the oven to 450°F.
>
> Mix together the flour and the salt in a LARGE bowl.
>
> Whisk together the eggs and milk in a SMALL bowl.
>
> Stir the liquid ingredients into the dry ingredients, stirring the batter until just mixed.
> (Do not overbeat.)
>
> Preheat a popover pan just until hot.
> Brush the cups with melted butter and fill them half full of batter.
>
> Bake for 20 minutes at 450°F.
> Turn the heat down to 375°F and bake for an additional 20 minutes
> until they are a crispy golden brown.
>
> Makes 6 popovers. Serve immediately.
>
> I'm not going macrobiotic for any religion.
>
> And, say! Aren't you the guy who eats goats? Anyway!
Yep. Popovers are one of the greatest cold weather treats. You can eat
them plain, with butter, cream cheese, goat, or whatever. Thanks for
reminding me.
--
Sir Baldin Pramer, R.P.A.