"might have been just flour and water", meaning prolly not going to rise from yeast or baking powder? The form is slightly off, but you can make a pretty awesome potato cheese welsh pasty / scottish bridie / english butter pie. That's gonna be a more crust-like than bready, obviously.
This sounds delicious. Have you not tried exactly what you described? Was the dough pie crust-ish? Because then you have a mashed potato pot pie. Or was the crust biscuit-y? I think you should try to recreate the dough first, then add the potatoes and cheese. I feel the potatoes will need some seasoning, that's all. Maybe some milk to make them lighter?
Note: slice the potatoes & onions before frying them. If you follow the video and slice the potatoes while the onions are frying, then the onions may burn. Serve with some bacon or sausages and crusty bread.
Some of their recipes (like their char siu) use ingredients which can be hard to find in North America. But otherwise, they are really legit in their technique and ingredients.
Everything in The Food Lab is pretty much the most complicated and delicious method. This is so true that there are so many recipes I haven't even done in there.
However, the best one that I actually did has to be the Slow Cooked Bolognese. It makes so much sauce that you can use it for multiple dishes and is amazing. I did have to change mine since I didn't have chicken liver and Lamb so I made some alternations but it was great
cooking
Hot
This magazine is from a federated server and may be incomplete. Browse more on the original instance.