Rhonda K

Thanks for the tip that yeast is available again. I was able to place an order last night along with flour and a pie pan. I might as well learn how to make pie crust too.

Iceblossom

Good luck on the pie crust, Rhonda K, never had the knack myself. My mom can make a great crust, me not so much. Pretty much I don't do well on things that are rolled out. Maybe I over work it? Ingredients too warm? Don't know what my problems are. Pretty much too thick or too thin and never just right and certainly not flakey layers. And then the attention to baking that a minute or two can make either way. I can make an ok oil crust if I have to, but admit to buying prepared crusts.

Back when I used to get whole chickens and save the bones for stock I would take the chicken fat from the stock to make chicken pot pie crust. Make the stock/cook the chicken for the pot pie to further enhance the stock. Remove and chill overnight, lifting off the fat cap the next day. Hopefully you get nice crisp fat layer but sometimes it's just sludgy... For the pot I had, 3 whole (raw) chicken carcasses was the right amount for the pot, simmer until the bones fall apart, there's a place in the back that should fall in half and your stock should jell well -- you want it to be jelly or it isn't really stock yet. I'd take home the whole chicken, butcher it, wrap that central carcass in a plastic bag and freeze it until I had three. I don't know if there are economic advantages to buying whole chickens anymore (they used to be cheaper per pound if you broke out the pieced rate) and you could tell how good a bird was because you can see the whole thing. When you just get one right leg in a bag you don't know what the rest of the bird looked like!

Rhonda K

Iceblossom,

Chicken pie is a favorite here. I will be making one this weekend---all homemade except the pie crust. LOL!

juliasb

My sister actually found some yesterday and we were both delighted. A friend of mine bought me over some she had in her freezer the other day. A friend also found bread at the store a couple days ago so I have not yet had to bake any of my own breads.

Iceblossom

Oh chicken pot pie night was a big deal, only happened about once a month because it coincided with the stock making to get the chicken fat. The way the chicken fat reacts you use an oil dough recipe and build the sides and bottom pretty thick, I usually did scraps/strips across the top.

My favorite is sort of an Asian variation, broccoli florets, chicken, water chestnuts, onion with a thin gravy made with corn starch... but standard good old American-style with frozen vegies or a can of Veg-All (that is still around, isn't it?) and a good solid gravy is equally delightful!

Cheshirepat

All this time I didn't know you could/should store yeast packets in the freezer! That would save me re-buying when I bake infrequently...thanks everyone!

sewingpup

I picked up the yeast because I am a elderly high risk person and I also only have the little freezer that comes with my little refrigerator...I live in a 1940's house which used to have huge flour and sugar bins in the kitchen but I had removed when I remodeled my tiny kitchen...put in a dishwasher.....anyway....I thought I can make homemade bread when my storebought bread runs out....I also picked up a box of bisquick...will be doing it soon!

Bueniebabe

I just ordered some from King Arthur

K-Roll

Hey there bakers...I do bread baking & was down to my last recipe's worth...searched all over for a week to find yeast.
Today I was by a small corner market which I know carries a lot of Middle Eastern & Mediterranean foods as well as fresh produce & in asking for yeast they said they had lots "but it's from Turkey" --- (!)
Everything on the package is in Turkish - I was so grateful they showed me where it was & pointed it out.
I'm going to try and attach a picture -- it's a global brand"Pakmaya."
It really is true, little mom & pop stores are the best.

OK well I can't figure out how to attach the pic. Google 'Turkish yeast' -- what I purchased was the red package.

Battle Axe

Yes, I've used that SAF yeast. I keep it in a tupperware. I also found a little dab of my Oregon Trail Sourdough starter that was dried and then sent through the mail. I think I"ll fire that up.