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Nov. 13th, 2011 10:42 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
darchildreExperimental cooking day! I am making beef-and-bacon pie (the modern one, not the one with prunes). The pie crust is in the fridge, the filling is simmering on the stove - it's all very exciting. I don't do a lot of actual cooking with meat, so that's fun. I'm always worried that I'm going to be freaked out about because I'm weird about touching things, but when I come to it, touching raw meat doesn't actually bother me all that much at all. Unless it's greasy, in which case I do dislike it. This is a problem with bacon but not so much beef or chicken.
I don't like rosemary, so I left that out of my meat pie filling, but I did add garlic because everything is better with garlic. I may have to strain out most of the gravy and keep it on the side, as one of the commenters suggested, because I don't care too much for gravy and I really do want to be able to eat these.
In other experimental cooking news! I bought more half-pint jars and thus am going to put more freezer pies in them. So today is a pie-themed day. (If the meat pie ends up being good, I should make some of those to put in jars too...)
I don't like rosemary, so I left that out of my meat pie filling, but I did add garlic because everything is better with garlic. I may have to strain out most of the gravy and keep it on the side, as one of the commenters suggested, because I don't care too much for gravy and I really do want to be able to eat these.
In other experimental cooking news! I bought more half-pint jars and thus am going to put more freezer pies in them. So today is a pie-themed day. (If the meat pie ends up being good, I should make some of those to put in jars too...)
