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            Thursday, January 10, 2013


                   
                    

 
Mini-pot pies

Res Ipsa Loquitor

I ran across this recipe for mini pot pies awhile ago.  Yesterday, with a chicken carcass in the fridgerator, seemed like a good time to try it.  There are five good things about it
  1. It's like a 10 minute set-up
  2. It's gooder than ary thing
  3. Girls (Mo Sup) think they're cute ...
  4. ... and tasty
  5. I can think of a hundred fillings to use besides chicken
As an aside, I only recently discovered Bisquick—of course I knew abot it, but never used itt—and now I love it for lots of quick things.  It is I think overpriced, so I found this get-around. Make your own Bisquick.   You're welcome.



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            Mini-Pot Pies Posted by Rodger the Real King of France | 1/10/2013 08:51:00 AM | PERMALINK Back Link (6) | Send This Post | HOME
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Comments:

"I'm not a practicing Christian, but ... as a strong believer in custom and tradition and ritual as the glue that keeps a culture intact, I completely agree with Mr. Scott.   Anyone who doesn't just doesn't get it." Ron Metzger

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This would be good for my toaster oven. I'd like to try it with beef.
 
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I would be sure to use non-aluminum based baking powder.

Freddie Sykes
 
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Do you think it would work with some kind of egg/bacon/cheese sort of breakfast filling? I'm sick of pizza.
 
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Stop the presses, Rodge. I bring tidings of a culinary miracle.

You know I have always encouraged you to turn C&S into a food blog. But these starchy glop recipes don't cut it. Instead, we need to chat about a kitchen gadget you don't have, but really want, even though you don't know it.

The DSV by DorkFood will rock your world, as it has mine. It is a $99 temperature controller that turns a dopey crock pot into a precision sous vide machine. I'm not kidding.

UPS delivered it at 2pm and by sunset I had the most perfect pork tenderloin roast of my life. Mother would feint. Then leg of lamb for 24 hours — best ever. I will never cook my lobsters any other way. Fish, chicken, beef, all incredibly tender and moist. Not sure about bacon, but broiling slices of my pork roast is better anyway.

Uses a dime of electricity per day, idiot-proof set and forget, and doesn't heat up the kitchen. Plus, I got a butane torch to brown meat surfaces and scare off rampaging Democrats. How can you beat that!

https://lh4.googleusercontent.com/-13_33LWVrmI/UOTTHvlhFtI/AAAAAAAAIUc/EmVQpXcgMWw/s912/P1000769.JPG
 
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Helly, I'm about to head that way. Now, if I just had $99.
 
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One word: Muffin Cups.
[yanno -- those little paper thingies.]

Chicken Pot Pie Cupcakes!

[Hey -- the meatloaf cupcakes I make are Great!]

e~C

 
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