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Discussion in 'Hangar Talk' started by Sac Arrow, Dec 5, 2017.
There’s two RV threads. Only one is about aircraft.
Stocking up on the lard...
But I like your style. My wife and I don’t make spaghetti so much as we make “meat with spaghetti kinda crammed around it”. LOL.
Only if you refuse to acknowledge that pot pies are clearly unsafe.
Pot pies don't burn tongues, people that only use the high setting on the microwave burn tongues....
All I'm saying is that with a pot pie that small you won't be able to bring all your toys, meanwhile I'll be eating as many pot pies as I want sitting in my screened in porch.
You don't know what you are typing about. There are no BLM limits imposed on pot pies. Sure the Forest Service regulates pot pies. In fact they actively seek out illegal pot pies and prosecute all involved. It isn't just about the meat in the pie ya know.
Technically it’s rare to see a microwave oven with real different power levels. They just cycle the magnetron on and off to simulate that there’s anything efficient but full chooch on a magnetron.
On “low power” they just rotate the food on that nice carousel to keep you occupied with something to look at, and only turn the magnetron on for about 5-10 seconds out of 60.
On older ovens where they undersized the AC power supply you can hear it go on and off. Light dims, fan and carousel motor slow down a bit, then back to normal. On newer stuff / built right stuff, you don’t really.
Saw an article on pot pies, many years ago, maybe in "Consumer" magazine. Anyway, they compared/evaluated major brands, store bought, pot pies and one of the categories listed was "Number of identifiable insect parts in the pie" and shockingly, they all had some. I couldn't eat store bought for a long time but I'm over it now... yummy, I love bugs.
Back in the early 70s my mom won a "Radar Range" micro wave. That thing was HUGE..!!! But the inside "cooking" area was pretty small.
And yes, the old house we lived in at the time, turn the micro wave on and the lights on the same circuit would slightly dim, the radio would go to static and the fan in the micro wave would slow down and the garage door would go up and down. My dad would not allow it in the house, we had to keep it in the garage.
(we did not have a garage door opener)
Costco actually sells really good CPP.
It's a good way for them to recycle their unsold rotisserie chickens.
You know what they do? They cut up the white meat and package it in like a 1/2 pound package, maybe a pound, and it's great for soups, salads, etc. Usually pick up a package when we hot Costco. Then I break it down into smaller freezer bags for my salads, so as I need one I'm all set.
Sooo, I get to work and find that is exactly what the wife packed for me today. ;( I've lost my appetite.
Trade with someone.
No takers... I'm gonna go down to the wheel of death and see what's in there... frozen pot pie will keep.
I've never seen small (6 inch) pie crusts in the grocery store. If I could find some I would make my own pot pies in both beef and chicken.
A small admission of failure on my part. Even though I'm a good cook, my pie crusts suck.
Pot pies? Move to Colorado, it's legal there.
Pillsbury makes some stuff called refrigerated pie crust that's ready to be unrolled and put in the pie pan of your choice. Never tried it so dunno if it is any good.
We call it "little white lie". Not as good as the best homemade crust, but better than a lot of folks can do. And far more convenient.
Convenient food is what helped my heart attack... So it must be good.!!!
The warning icon (e.g. dough boy) is right there on the label. It's like a skull and crossbones. But more flesh to it.
They're okay. Well not really. I stopped eating much of the crust of any kind of store bought pie crust once I got good at making it myself. Get yourself some fresh leaf lard. You will never go back. Butter instead if you must, but butter crusts are tricky; they are better for pastry cream tarts where you prebake the crust. Crusts made with vegetable shortening or whatever oils are in premade store bought crusts really should have a poison warning label. Same goes for the room temp shelf lard you buy at the store. That stuff is gross.
As long as I don't eat it very often, I'm OK with the store-bought crusts. Just like I'll have a soda every couple of months as the caffeine does wonders for an occasional headache. Every day? No. I'd rather spend the time to make my own.
If using lard, be sure to get HyGrade's reliable pure Lard. And get the big can for better pricing.
Used to practically live on these:
UGH! Yes. No. I got my leaf lard from a small mom and pop store in Pennsylvania, you have to call them on the phone and they'll mail it to you frozen.
Here's the facts about lard for those interested:
I've seen Navy pie crusts that could pass for body armor.
Some fried eggs too, at least in USAF mess halls.
Man, the AF officers mess is just one step below a 5 star restaurant. When I would take my dad for his weekends at Ellington AFB I knew to dress nice so we could eat at the officers mess.
It was not below me to put on a butter bar and go to the officers mess while in the army.
LOL really, you actually did that? That's some serious chit if you had been caught.
Yeah, I did just that. Never got questioned. I guess no one cared about a lowly 2nd Lt.
Didn't do it a lot, just occasionally.
Yeah, I could see no one questioning you, but man, if someone recognized you...
They were likely some of my first attempts at making pie crusts. They are the one thing I failed to learn in home-ec. No, I did not take that course.
I miss eating in the chief's mess, they had the best bear claws.
I've eaten enough flight crew box lunches that I can still taste the cardboard.
The bread they made one cruise could be used for same purpose.
I hated the bread the navy bought in the P.I. it would gag a maggot.
What about the bars though?
Got a roll of quarters?