Ask a chef

[lindalouly]

Bamboo sweet rice steamer basket???

 

[lindalouly]

http://www.uniquely-thai.com/cgi/co...ion&key=3927&gclid=CM2DlsX25MsCFU1bfgodj7YNRQ

 

[attimus]

Hahahaha!!!! I live on the edge of the USA!!!! But there are always Asian markets! Lol

not here (-.- )

 

[attimus]

http://www.uniquely-thai.com/cgi/co...ion&key=3927&gclid=CM2DlsX25MsCFU1bfgodj7YNRQ

looks like they are out there. I'll find one I like for sure, thanks for the insight.

 

[attimus]

@lindalouly putting together a Shepard's pot pie. Thought you might me interested. Pictures in a few it's almost done. Also wanted to ask if your making your own pizza dough, super easy. And what's your spaghetti sauce?, we can make it a rague. Let's show people some next level stuff.

A.

 

[attimus]

My stock, strained after 20 hours. It kind of started this whole thing.

The remnants

Crust started, flour, salt, sugar.

Butter added.

Water added and molded to set in fridge

Potatoes peeled and boiling

Onion and celery sauteing

Carrots added

Fresh herbs, marjarom thyme parsley tarragon and rosemary

Minched lamb added

Flour added to start the thickening

Pureed whole tomatoes, and fresh lamb stock added

Crust out of the fridge

Flattened and in a pan

Beans to help keep bubbles down for pre bake

Mash started

Duck yolk to add for color

All whipped

Crust ready for toppings

topped with mash and ready to bake

Crisp and ready to eat.
I've had three bowls already, I'm stuffed.

A.

 

[mlm Mike]

Quote:

Me, too. No Asian Market here, either.

 

[BuckAlorp]

Me, too. No Asian Market here, either.

Mike there is Hana Oriental foods and gifts in Mansfiled.

 

[lindalouly]

My stock, strained after 20 hours. It kind of started this whole thing.

The remnants

Crust started, flour, salt, sugar.

Butter added.

Water added and molded to set in fridge

Potatoes peeled and boiling

Onion and celery sauteing

Carrots added

Fresh herbs, marjarom thyme parsley tarragon and rosemary

Minched lamb added

Flour added to start the thickening

Pureed whole tomatoes, and fresh lamb stock added

Crust out of the fridge

Flattened and in a pan

Beans to help keep bubbles down for pre bake

Mash started

Duck yolk to add for color

All whipped

Crust ready for toppings

topped with mash and ready to bake

Crisp and ready to eat.
I've had three bowls already, I'm stuffed.

A.

Now that's a shepards pie! I love your carrots!!! So pretty.

 

[lindalouly]

All of my pasta sauces always turn out a little different. My rague is just like everyone's else's. You start with the tomato purée and add seasoning to taste with choose of meats

My Alfredo starts with a small rue, milk parm. A half stick cream chease garlic salt pepper and sugar. Not in the order. Lol I make my sauce thinner rather than thicker so it really is a light rue to begin with.

I make my own pie crust. But I buy jiffy pizza dough. Mainly for convenience. Making pizzas for a very large family. But one of the creative things I do is I make pizza to do the left over clean up. So our topping always range and are unique in flavor. I also make a ton of hash as left over clean up.

As you can tell I'm not a chef but I love cooking. I know basic techniques but need to learn a better recipe base.