Meeting Transcript

Melting cheese. It's the only cheese I use when I make quiche Lorraine and a few other things. It's just a beautiful cheese. It's a Swiss variety. It's wonderful. Again, those are diced up really fine, just like the ham. And then here I have some finely chopped uh chives. About two tablespoons. And we're gonna add all those in. And then I have another piece of graya cheese on a hole, but I've got a grater because after we make them, we're gonna grate some cheese on top even more. So when this is when this comes to a boil and the butter melts, then I'm going to add the flour and then we're gonna finish it off on the mixer, and then we'll bake it in a 400 degree oven for about 20 to 22 minutes until they're nice and puffed up and golden brown. Really good stuff. So let's just wait until this boils. Alright, it is coming to a boil. Just gonna let it go just a little bit more. Throw in all my flour. This is we're making nothing more than a pot of shoe, which we've made before. Again, you just want to really mix it up well and get the flour all blended in and make sure it comes away from the sides of the pan that's not sticking, which that is not beautiful. I will get rid of my burner. Ouch ouch ouch. Okay, now into my mixer bowl. And as we've done in the past with any kind of potashoe dough, we're going to let this sit on the mixer for a few minutes, two to three minutes, so that it cools down a bit. Because it's really way too warm right now to do anything with. So we'll fill that up. If you don't have one of those, don't worry about it. You can use a ziploc bag. Anything. But make sure it's the freezer quality plastic bag because if it's the thinner one and you put this warm stuff in it, you start squeezing, the seams will give away, and then you're gonna have a mess all over the place. Alright, that's cooled down enough that I can start adding the eggs one at a time.