On Mon, 19 May 2014 18:06:07 -0400, Dave Smith
> wrote:

> 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.

I didn't dump on you.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila