On 2014-05-19 4:10 PM, sf wrote:
> On Mon, 19 May 2014 14:18:42 -0400, Dave Smith
> > wrote:
>
>> On 2014-05-19 12:22 PM, sf wrote:
>>>
>>>> Having done it with a FP I can attest to it being quick and easy.
>>>> However, it is also an easy way to run a pastry dough, A second or two
>>>> too long pulsing can over work it and it won't be flaky. Perhaps the
>>>> thing is that people who are competent pastry makers value the
>>>> flakiness. Those who are after the ease of the FP may not appreciate the
>>>> difference. Personally, I prefer to use a large fork.It works great at
>>>> cutting the shortening and will leave nice sized chunks. It had four
>>>> large tines with big gaps between them so it is easy to clean. The
>>>> pastry turns out nicely and I have only the bowl and the fork to clean up.
>>>
>>> The pastry I made by hand was horrible stuff, my FP turned the tide
>>> for me. No idea why you say FP pastry isn't flaky. I guess that memo
>>> didn't make it to mine.
>>>
>>
>>
>> Maybe you got the memo and misread that one too. I didn't say that FP
>> pastry is not flaky. As you can see above.... a second or two too
>> long.... It is easy to make pasty in a FP. It is also easy to over
>> work it.
>
> Touchy touchy.
>

Touchy? You dumped on me over something you apparently misread.