On Wednesday, August 31, 2016 at 12:41:36 PM UTC-5, notbob wrote:
> On 2016-08-31, KenK > wrote:
>
> >> parmesan cheese. The crumbles you see on top are seasoned and
>
> > Never tried making my own. Looks too hard for me.
>
> Both Dave and I make pie crusts. Easy peasy, once you get past the
> do-it-like-the-book-sez phase.
>
> A pie crust is like most other dishes. The more often you do it, the
> better you become. You get a feel for it. You can tell by the grease
> on yer hands if the dough is cold/warm enough. You learn how to patch
> a split in too cold dough. Bsically, it's jes a freaking crust,
> ferchrysakes!! Let's not get sappy about it. Jes do it!
>
....

I must concur as a baker. There's a definite feel for the product. Work with it long enough and you will learn! But ya gotta work with it! Yes you will mess some up, but how gross could it be? ;-)

John Kuthe...