Ive been thinking about some sort of meat pie all weekend. I'd really like it to be quite dense like practically quiche like. I'm not sure how to go about it though. I've got some chuck in the sous vide. Some pearl onion, mushroom, potato.

I keep thinking about non disgusting ways for it to be firm while it's hot and I can't quite come up with it.

Thinking about some Brie in the filling may make it less liquid and delicious.

Strange that I'm wanting something I've never had, but alas here I am.

Not Duck, but I've done this Confit Chicken Thigh a couple of times and it is always good. I've done it with the jerk seasoning paste you can find at the super market and its is pretty nice as well.

http://www.seriouseats.com/2015/07/t...ken-thigh.html

made some meatball and marinara today. ended up OK but I think I should have packed the meatballs a little tighter.

Hoagie,

I'd just go with a higher ratio of meat:veg than whatever it is in a regular pot pie.

For meatballs it is useful to mix different meats, i.e. beef and lamb or beef and pork or mixture of all three etc. This adds not just flavor but the different fat content helps in the cooking process. Appropriate spices should also be added. I have this information from an Italian friend that makes the best meatballs I have ever tasted. The recipe can't be divulged for less than seven million euros. The above hints are all that can be revealed.

Excellent meatballs require very little sauce. Same for excellent pasta.

Some of you may know I used to own a local bar in Portland. Our house made pierogi were our signature dish. Closed place a while ago but folks around town kept asking me how to make them. A food writer friend got involved and this month we got written up in Portland Monthly mag w the recipe. Give em a shot, you will not be disappointed
https://www.pdxmonthly.com/articles/...egend-and-lore

That's a nice story. Happy or sad the bars closed? Love me some pierogis. I've never made them myself though may have to give it a go.

Check out pate en croute

whichever of the 800 ways you use to scramble eggs, it tastes the same in the end.

Nice really good story and as a rust belt Slavic Mutt I approve. I guess I'm a bit more traditional as I like potato and cheese with farmers cheese. We can get pierogis here in Houston but there from these new Polish immigrants. Unlike the coal mining, steel mill immigrant type back east these new immigrants are high class, well educated and eat fancy petite pierogis. I like the big peasant style.

Pierogis are nice but making them is an all day affair.

Sad it didn't work out but happy we bailed when we did. Almost everything that goes wrong happens in the middle of the night.

That combined with me living pretty close to hamtramck (a Detroit polish community) has always stopped me from making them.

I imagine it to be a bit like making tamales though, if you have the right crew you can make it a pretty fun day.

Yep - date someone whose baba makes them with mushroom dill sauce to make you happy and you'll want to immediately marry them (but you won't because they're crazy Ukrainians)

Yes very much like making tamales, and yeah with the right crew could be a very fun affair.

I wonder if like making tamales it doesn't become an all day affair because it always seems to become a production line where you make a two month supply+ surplus to sell at Sunday mass.

Ukie women are the nut low.

sounds like a great AMA

KJS,

Sounds like a lot of bar/restaurants. Glad you guys got out when you did! Respect for giving it a go and making a nice run at it!

So I made meat pies.

My lady friend has a competitive streak and also thought my idea was dumb so we had a meat pie off.

We both used chuck cooked at 150 for 20ish hours. The meat was super delicious.

We also both used a dense mushroom/beef/red wine gravy I made from the bag juices and red win And ldo mushrooms.

On top of that we both added carmelized onion and roast garlic.

She decided that she wanted lighter fare and that making a pie crust was for "butter loving hippies that try too hard" so she went with packaged crescent roll dough. She also scoffed at potatos and carrots instead adding pickled jalapeño. Her cheese of choice was goat cheese.



I wanted a decadent over the top meatfest that threatened gout. So I embraced my try hard butter loving hippy and made a pie crust (while being taunted and derided) added potato and carrot sparingly and poured on the Brie.



Mine came out a little over the top. Super delicious but an absolute bomb of overwhelming fat.

Hers was slightly better (that's hard to write). But I think somewhere in the middle is optimal. Maybe smaller diced jalapeño with Brie and goat cheese is the ticket. Pie crust>>>>>>>>>>>>>>>>stupid crescent rolls.

That is a true statement - there's a funny story about me standing at the midnight lunch table and eating a pile of my ex's mom's perogies while getting yelled at by my ex at a volleyball function (that her mom catered for some reason) because I was hitting on some other girl. Man were those perogies good.

Hoagie: whoa, amazing, that sounds incredible. Not sure about either Brie or goat cheese, not sure exactly what, but thinking some other cheese might be better. But still, looks and sounds amazing.

KJS: bummer it didn't work out better, but yeah, that's one incredibly tough business.

Thanks for the article KJS.

The Brie and goat cheese were selected to give a little bite to cut some of the fatty unctuous flavors. The gravy i made had a pretty solid red wine acidity to it, but maybe next time more wine in the gravy. Or thinking about some sort of acid type sauce as a condiment. The pickled jala actually did a nice job of cutting the fat but they are pretty meh flavor wise so maybe some pickled red onion as a garnish/condiment would do the trick.

It was a fun little test. I'd like to dial it in until I can be confident of making a whole pie to take on ski/fishing/hunting trips where ease of cooking is highly prized.

Bookmarked thanks.

A little off topic but the food/cooking anime Shokugeki no Soma (Food Wars) is the greatest piece of food based comedy I have ever seen. The breadth of cuisines and food history that it delves in to is amazing. It is very over the top and filled with literal foodgasms but there is an innate respect for the subject matter of cooking.

tried a new omelette recipe today that called for finishing in oven. came out pretty well.