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(no subject)
Nov. 20th, 2007 01:42 amI CANNOT STOP GIGGLING ABOUT ALL KINDS OF STUPID CRAP including this post HALP PLZ it's starting to hurt
Nov. 20th, 2007
(no subject)
Nov. 20th, 2007 01:42 amI CANNOT STOP GIGGLING ABOUT ALL KINDS OF STUPID CRAP including this post HALP PLZ it's starting to hurt
(no subject)
Nov. 20th, 2007 05:44 pm( extremely effort-ful pie-crust method )
Hmm. I'm going to have to try that. I've gotten fairly decent with pie crust myself, although I always use vegetable shortening and not butter. (Lard is apparently truly superior, but I don't make anywhere near enough pies to justify having that on hand.) I didn't know that you couldn't overwork dough until water was added to it. I gave up on forks, knives, and pastry cutters some time ago when I discovered that fingers did it much more quickly.
Hmm. I'm going to have to try that. I've gotten fairly decent with pie crust myself, although I always use vegetable shortening and not butter. (Lard is apparently truly superior, but I don't make anywhere near enough pies to justify having that on hand.) I didn't know that you couldn't overwork dough until water was added to it. I gave up on forks, knives, and pastry cutters some time ago when I discovered that fingers did it much more quickly.
(no subject)
Nov. 20th, 2007 05:44 pm( extremely effort-ful pie-crust method )
Hmm. I'm going to have to try that. I've gotten fairly decent with pie crust myself, although I always use vegetable shortening and not butter. (Lard is apparently truly superior, but I don't make anywhere near enough pies to justify having that on hand.) I didn't know that you couldn't overwork dough until water was added to it. I gave up on forks, knives, and pastry cutters some time ago when I discovered that fingers did it much more quickly.
Hmm. I'm going to have to try that. I've gotten fairly decent with pie crust myself, although I always use vegetable shortening and not butter. (Lard is apparently truly superior, but I don't make anywhere near enough pies to justify having that on hand.) I didn't know that you couldn't overwork dough until water was added to it. I gave up on forks, knives, and pastry cutters some time ago when I discovered that fingers did it much more quickly.