?

Log in

No account? Create an account

In which I choose the practical option and become a gummy gnasher - Tactical Ninja

Mar. 30th, 2012

09:16 am - In which I choose the practical option and become a gummy gnasher

Previous Entry Share Next Entry

I now have the cleanest teeth in Wellington and I might be turning into my Dad. Although, he was allergic to dentists and I am never ever going to leave it that long again. Ever. SRSLY people, get your teeth cleaned because if you don't there will be PAIN and BLOOD and BEARS!

(I might be lying about the bears)

Anyway, I had my bottom two wisdom teeth removed at 26 and so the top two are more decorations than anything, having nothing to bite against. One has a gap that gets food in it every single time I eat and the other is showing signs of decay. I have no fillings and am not about to start now, so in good Allison family style, I'm having them removed. Next week. I will be spending the easter break all puffy faced and living on ice cream, but I will never have to pick crap out of that gap again and I'll maintain my fillingless record. Win! Last time they had to take a hunk of jawbone out as well but they tell me top ones are simpler?

In Things I Won't Be Eating Post Extraction news, last night I made pie. Can some cooky experty person please explain to me what went wrong here?


This is my pie. There are many others like it, but this one is mine.



It's a chicken, spinach and feta pie and it was dead tasty. This is the recipe I used. In the oven the top came apart from the rest and started floating, and the whole thing was more like stew in consistency than pie.

I did vent the top but the vents appear to have got blocked, and there seems to be more liquid in the pie than there was before I put it in the oven. I would like the pie to have filling that isn't swimming and for the top to stay attached. Thoughts I've had:

1. Maybe it's designed to be more cottagey/shepherdy than pie-ey, and I should have listened when it said just put a top on.
2. Maybe bigger vents would help?
3. Maybe reducing the amount of stock would give me less runniness.
4. It would actually make quite an awesome stewy thing without the pastry.

Anyway, pie experts? Anyone? Bueller?

With my post-dental-trauma afternoon off, I finished my essay and then got stuck into the dress. Progress update:

These are the ruffled sleeve bits with assembly instructions. This was probably the most complicated bit so far. I know I said I wasn't going to put them on but because of the contrast of plain colours I figured it'd need them for balance, otherwise there'd be a massive expanse of nothing but purple.



The other bit of prep was sewing the dress part together. One day I will get myself a dressmaker's dummy but right now I have myself and the floor. The floor is less fussy about when you stick pins in it.



Here's the assembled sleeve bits being pinned into the dress part. Can you spot my stupid fuckup deliberate mistake?



Yes, that's right. When you're working with a lining, if you sew up the armholes while the dress is still inside out you will end up with a big tangle of incomprehensible fabric that in no way resembles a dress when you try to flip it right way out. Then you will end up unpicking the armholes and the side seams in order to get it to do what it's supposed to. You will cuss a lot. You will stick pins in yourself, end up repressing a bunch of seams and lose a couple of hours repeating work already done. You will cuss some more. Eventually you will achieve VICTORY and it will really feel like it.



And then I added the zip (zips are easy) and started on the Ruffle O Rama. At this point the bottom bobbin ran out of thread and when that happens the top arrangement often gets fussy about its tension, requiring several goes at rethreading and usually a bird's nest or two. Consequently, I only got one ruffle on and the next tier of skirt, to which the next ruffle will be sewn, before having to stop. So here's where it's at:



It'll definitely be finished this weekend, at which point I'll scratch my head and go "Where on earth will I wear this?" I was thinking it might be fun to use some of the tubular crin to make a hair thing to go with it..

Also, in Folkwear it seems I"m actually a small/extra small rather than a medium. Hmm...


Heeey, this weekend I have no assignments due, no shearing to do, no commitments and no extra work. I can literally spend my weekend doing whatever I want! OMGOMGOMG!

Bioshock? Mass Effect? Sewing? *censored*? Whatever shall I do with myself?

I will be at Fidels briefly tonight but have to leave early to go home and pretend I know what I'm doing with making finger food n stuff. See you there?

Comments:

[User Picture]
From:pombagira
Date:March 29th, 2012 08:28 pm (UTC)
(Link)
hmm.. pie.. i think i would go with less chicken stock or maybe a touch more flour, the flour theoretically is for thickening the stock so that the filling becomes a pie like consistency.. so maybe next time less chicken stock and a touch more flour with several holes in the top.. well that is what i would do.. *ponders this* or failing that a better recipie.. womans weekly ones i find are always a little bit off.. so to speak, its like they leave something out or something.. *ponders this*

also nice ruffles..tehehe

and see you at fidels and then at your house.. whee
(Reply) (Thread)
[User Picture]
From:tatjna
Date:March 29th, 2012 08:31 pm (UTC)
(Link)
This pie was super tasty though - I like the recipe, just need to make it less runny. I reckon maybe halving the stock would be a good start.
(Reply) (Parent) (Thread)
[User Picture]
From:pombagira
Date:March 29th, 2012 08:51 pm (UTC)
(Link)
hmm.. can i come around and blow on your pie when you next make it.. maybe even sample it.. cause it looks very tastey!!
(Reply) (Parent) (Thread)
[User Picture]
From:bekitty
Date:March 30th, 2012 01:03 am (UTC)
(Link)
Yup. Halve the stock to allow for extra meat juices, and use cornflour to thicken the gravy (mainly because it works way better than normal flour). Feta's quite a moist cheese, so you'll need to allow for that as well.

Bigger vents in the top also help a lot. Did you put pastry around the bottom as well? And if so, did it cook properly, or was it soggy?

I've noticed that on cooking programmes on TV, they tend to bake the bottom layer of pastry "blind" (i.e. no filling, but weighted down with dried peas on a layer of baking paper) before they put the filling in. Not sure if that's just for short pastry though.

If the filling was tasty, then yeah. Leave it as a stew. :)
(Reply) (Parent) (Thread)
[User Picture]
From:syn_abounds
Date:March 30th, 2012 05:21 am (UTC)
(Link)
If you want to thicken a stew/gravy, mix 1:1 ratio of fat to flour (butter or oil will do nicely) and then add it to your liquid and stir. It's sort of an opposite!roux.
(Reply) (Parent) (Thread)
[User Picture]
From:syn_abounds
Date:March 30th, 2012 05:22 am (UTC)
(Link)
Also, dried potato flakes used for making crap mashed potatoes. They work really well for thickening stews, especially if you're feeding someone who is gluten intolerant.
(Reply) (Parent) (Thread)
[User Picture]
From:tatjna
Date:March 30th, 2012 06:02 am (UTC)
(Link)
Good to know. Thank you!
(Reply) (Parent) (Thread)
[User Picture]
From:t_c_da
Date:March 29th, 2012 09:10 pm (UTC)
(Link)
I would wonder whether this is an Australian recipe that has been lifted and dropped in here...

$Wife found when we moved here that flour.au is drier than flour.nz and recipes she brought from .au needed a little tweaking to come out right, generally in the quantity of fluid area. Don't ask me the details (I'm no cook) though...

$Wife also has found over the years that Alison Holst recipes almost invariably work out-of-the-box (or, if you prefer, as-printed) whereas other sources just aren't as reliable...
(Reply) (Parent) (Thread)
[User Picture]
From:pombagira
Date:March 29th, 2012 08:35 pm (UTC)
(Link)
also

http://www.grouprecipes.com/60114/chicken-mushroom-amp-spinach-pie.html Ooo..that one sounds pretty good and i figure you can swap out the tsnps of stock and 1/2 cup of water with a 1/2 cup of chicken stock.. just casue that would be what i would do.. hmm..

oh and this one
http://www.bestrecipes.com.au/forums/showthread.php?t=3370 it has eggs in it which i am guessing replaces the need for flour and the egg becoems the thickening agent.. so i figure it would come out more kesh like.. *ponders this*

hmm.. and now i must go and find good.. cause am hungry for some reason...*grins*
(Reply) (Thread)
(Deleted comment)
[User Picture]
From:tatjna
Date:March 29th, 2012 09:10 pm (UTC)
(Link)
Quite possibly.
(Reply) (Parent) (Thread)
(Deleted comment)
[User Picture]
From:tatjna
Date:March 29th, 2012 09:18 pm (UTC)
(Link)
Now there's something I hadn't thought of that makes perfect sense. Good call..
(Reply) (Parent) (Thread)
[User Picture]
From:vernacularity
Date:March 29th, 2012 10:20 pm (UTC)
(Link)
yep i was gonna say moisture content of the ingredients, esp spinach and even onion.

also, teaspoon or so of cornflour.
(Reply) (Parent) (Thread)
[User Picture]
From:vernacularity
Date:March 29th, 2012 10:25 pm (UTC)
(Link)
also, when putting the top on the pie, do you wet the edges of the join?

also, I wonder if there is such a thing as little round metal things you can use as vent-liners in pie tops. that would be pretty cool. when I'm making a pie I just slash it lots.
(Reply) (Parent) (Thread)
[User Picture]
From:tatjna
Date:March 29th, 2012 10:31 pm (UTC)
(Link)
PIE GROMMETS!

I think I might have overstretched the pastry because I didn't have quite enough, so when it cooked it shrunk back and popped the join.

However yeah, my slashes are pretty small and next time I'll make them bigger.
(Reply) (Parent) (Thread)
[User Picture]
From:strude1
Date:March 30th, 2012 07:03 am (UTC)

Pie chimneys

(Link)
Ye seek and ye shall find ... they're called Pie-Birds apparently http://en.wikipedia.org/wiki/Pie_bird

:)
(Reply) (Parent) (Thread)
[User Picture]
From:rivet
Date:March 30th, 2012 10:32 am (UTC)
(Link)
Nicola beat me to it. When cooking with spinach, wilt it in a skillet first to get the liquid out (I find this nicer than blanching, personally, but it achieves the same thing).
(Reply) (Parent) (Thread)
[User Picture]
From:tyellas
Date:March 29th, 2012 09:16 pm (UTC)

Occam's Razor in the kitchen

(Link)
It wasn't you, it was the recipe - 2 cups of chicken stock is a LOT. I too would've looked at the recipe dubiously, said "Two cups? Are they sure?" and gone ahead and used the two cups and had the same result. You could probably halve the amount of chicken stock and still get a tasty result.

The dress is looking great!
(Reply) (Thread)
[User Picture]
From:tatjna
Date:March 29th, 2012 09:18 pm (UTC)

Re: Occam's Razor in the kitchen

(Link)
Hahahaha, that's exactly what I did! I had some reassurance from the flour and simmering sauce making it relatively thick, but there was still rather a lot of it. Next time I'll try one cup.
(Reply) (Parent) (Thread)
[User Picture]
From:friggasmuse
Date:March 29th, 2012 09:17 pm (UTC)
(Link)
Yum-that pie does sound yummy. I thicken the liquid in my pot pies with sone barely, quinoa,flour or red lentils.

Cute dress ;)

I'm a freak who adores the dentist. I go twice a year!
(Reply) (Thread)
[User Picture]
From:tatjna
Date:March 29th, 2012 09:19 pm (UTC)
(Link)
If you used something like red lentils, would you put them in dry and let them do their thing, or cook them first?
(Reply) (Parent) (Thread)
[User Picture]
From:friggasmuse
Date:March 29th, 2012 09:54 pm (UTC)
(Link)
Either or :-)
Red lentils are awesome Because they tend to absorb all the flavour of whatever you are cooking and turn into a thick mush consistency that you hardly realize is there.
(Reply) (Parent) (Thread)
[User Picture]
From:downwardlashes
Date:March 29th, 2012 11:56 pm (UTC)
(Link)
As it is now, it looks like a little girl's bathing suit. Zinnia would love it ;)
(Reply) (Thread)
[User Picture]
From:bewarethefish
Date:March 30th, 2012 06:09 am (UTC)
(Link)
Yep. My first teeth scraping was an excruciating gore fest but it does get a little less awful each time.
(Reply) (Thread)
[User Picture]
From:tatjna
Date:March 30th, 2012 06:12 am (UTC)
(Link)
Excruciating gore fest. Yep, that about sums it up.
(Reply) (Parent) (Thread)
[User Picture]
From:nessaneko
Date:March 30th, 2012 08:43 am (UTC)
(Link)
1) Less water and/or more flour seems to be the order of the day, but that pie does look super tasty.

2) I too have discovered the *ahem* joy of turning a dress into a mobius strip of interminable turning-the-lining-inside-and-wait-it's-still-inside-out WHAT IS GOING ON due to armholes. They are the bane of everything. The trick I use is to actually NOT sew the shoulder seams, so I sew the neckline together and the armholes together, notch and trim the seams and turn the lining inside, press the armhole and neckline seams nice and neat, and then sew the shoulder seams on the outer garment and slipstitch the lining shoulder seam into place. It can be tricky the first couple of times but it's the best technique I've found to keep the armholes looking neat.

3) Would you like to borrow my dress dummy? By 'borrow' I mean "for the foreseeable future and maybe if you like using it you could buy it sometime in the future". I used to use it a lot when I was sewing for other people but I don't do that anymore and don't have room to keep it set up. It's one of the standard Singer adjustable-dial-y ones, at the moment it is in a box under my bed, so if it would come in handy for you, you're welcome to the use of it :)
(Reply) (Thread)
[User Picture]
From:tatjna
Date:March 30th, 2012 09:31 pm (UTC)
(Link)
That would be utterly awesome. Yes please!
(Reply) (Parent) (Thread)
(Deleted comment)
[User Picture]
From:tatjna
Date:April 1st, 2012 08:15 pm (UTC)
(Link)
We ate it alright - it just wasn't in pie format. ;-D
(Reply) (Parent) (Thread)