Comments on: The First Pie http://pie.cucurucho.org/2008/06/13/the-first-pie/ Bear witness to the deliciousness... Testify! Sun, 30 Oct 2011 16:32:58 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Samira Pie http://pie.cucurucho.org/2008/06/13/the-first-pie/comment-page-1/#comment-23 Samira Pie Wed, 02 Jul 2008 13:44:29 +0000 http://pie.cucurucho.org/?p=3#comment-23 A truly great pie. So delicious, I could eat 15. A truly great pie.
So delicious, I could eat 15.

]]> By: dibkins http://pie.cucurucho.org/2008/06/13/the-first-pie/comment-page-1/#comment-6 dibkins Wed, 18 Jun 2008 15:29:04 +0000 http://pie.cucurucho.org/?p=3#comment-6 another way to do it is to coat the chicken in flour, it makes the chicken brown up well and when you return it to the pan later it makes the sauce nice and thinck. you might have to add a little more flour to the mix if not a lot coats the chicken, but it is handy. also, that looks awesome! give us a picture of the inside next time! another way to do it is to coat the chicken in flour, it makes the chicken brown up well and when you return it to the pan later it makes the sauce nice and thinck. you might have to add a little more flour to the mix if not a lot coats the chicken, but it is handy.

also, that looks awesome! give us a picture of the inside next time!

]]> By: El Cucurucho http://pie.cucurucho.org/2008/06/13/the-first-pie/comment-page-1/#comment-3 El Cucurucho Fri, 13 Jun 2008 14:49:08 +0000 http://pie.cucurucho.org/?p=3#comment-3 That does sound good. Although the trickiness is more in reference to getting the right consistency. That does sound good. Although the trickiness is more in reference to getting the right consistency.

]]> By: bastardang http://pie.cucurucho.org/2008/06/13/the-first-pie/comment-page-1/#comment-2 bastardang Fri, 13 Jun 2008 13:22:43 +0000 http://pie.cucurucho.org/?p=3#comment-2 also, the flour would not be tricky if you make a roux first. equal parts melted oil or butter and flour, stirred constantly until brown, then whisk in the stock and cream and add everything else. plus it tastes better. also, the flour would not be tricky if you make a roux first. equal parts melted oil or butter and flour, stirred constantly until brown, then whisk in the stock and cream and add everything else. plus it tastes better.

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