[gloria.p]

Food Snob® wrote:
> On Jun 8, 11:10 am, sf > wrote:
>>
>> It's fun plotting revenge, even if you'd never do it.
>>
> What a great quote for a sig.
>
> --Bryan


More food related but in the same vein:

"Revenge is a dish better served cold."

gloria p

[Charlotte L. Blackmer[_2_]]

In article >, Dora > wrote:
>Virginia Tadrzynski wrote:
>>
>> This basically wasn't a feed the needy type situation, but was for
>> the
>> congregants who came to prayer meeting on Wednesday nights, they
>> were
>> served dinner first. It was just held in the summer months.
>
>I suppose we've all run into this type of person, who gets puffed up
>with his/her own sense of importance and superiority. It's especially
>sad in a church environment, where Christian fellowship is supposed to
>prevail. I really think the pastor (and the assistant pastor!) need
>to be clued in, since it's driving people away and causing the
>opposite of what it's supposed to achieve.

I do, as well.

It's possible that nothing might happen because of the relationship ...
but if they're really smart, they will find "other duties" for "Cath" to
do. I guess she's got her "friends" who will back her up in her bad
behavior, but they need their asses kicked in Christian Love (tm).

ObPotluckStaple: Crockpot chili. I often try to bring something that's
gluten free because a friend of mine developed allergies to it (and eggs!
poor girl!). She was delighted to see the crockpot full of grits at The
Great Breakfast of Easter. I've started attaching "gluten free" labels to
stuff.

I did have a Running the Kitchen Diva moment when (at one function) the
gluten-free crackers got opened up and put on a plate ... with the regular
ones. Fortunately not all of them.

Charlotte
--

[Charlotte L. Blackmer[_2_]]

In article >,
George Leppla > wrote:
>On 6/7/2010 2:42 PM, Stu wrote:
>
>>> I've encountered something similar (potluck, by a different
>>> organization) and not, fortunately, to me. "Oh, another one - we
>>> don't need it, we have two of those already." The person was left
>>> hanging, with her dish in her hand.
>>>
>> Us as well, we took the dish and left. We got a call from the minister
>> a few days later. He said that he wondered why the numbers for the
>> potluck were dropping, and after someone mentioned to him what had
>> happened he understood why. A week later she was off the committee.

Most excellent!

>Pot lucks at our church seem to be long on salads and vegetable
>casseroles and way short on meat dishes. A local grocery store makes
>really good fried chicken and you can get 50 pieces for around $40....
>and we'll bring a couple packs of hot dogs and buns "for the kids".
>
>That stuff never goes to waste.

A couple of people will occasionally bring a big box o' wings or one of
those fancy platters from the grocery with fried chicken bits and dip.

Those, and the deviled eggs (you can call them stuffed eggs if you like),
*always* go first. At our monthly evensong/organ recital
reception, we save a few pieces of shicken back in the kitchen for the
artist and the music director, who are generally the last in the hall to
eat. Otherwise they won't get any.

(I considered making crockpot drummettes from a recipe in one of the Not
Your Mother's cookbooks ... marmalade and apricot jam glaze ... for the
last one, but I had almost everything for enchiladas, so made them
instead.)

Charlotte



--

[Melba's Jammin']

In article
>,
ImStillMags > wrote:

> On Jun 7, 1:00Â*pm, Melba's Jammin' <barbscha
>
> You didn't SERVE that, did you?" Phyl
> said no, that she put two pieces into the garbage can €¹ "How would you
> feel if you'd brought a pie to share and no one touched it?"

> Now THAT's a lady....

Yup. She was a delightful woman, married to the world's greatest piano
salesman (who didn't play piano, either). VERY fine people and I am
privileged to know them.
--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-24-2010 with food story and pictures

[Melba's Jammin']

In article >,
blake murphy > wrote:

> On Mon, 07 Jun 2010 15:00:12 -0500, Melba's Jammin' wrote:

> Anyway, someone brought in a green pumpkin pie. Looked horrible.
> Phyl was in charge and more than one person remarked about the
> godawful green pie. Phyl cut the pies and dished them up during the
> service. When it was time to clean up, someone remarked that that
> pie had two slices out of it ‹ "Oh, my Alex, Phyllis!! You didn't
> SERVE that, did you?" Phyl said no, that she put two pieces into
> the garbage can ‹ "How would you feel if you'd brought a pie to
> share and no one touched it?" The world lost a fine woman last
> winter. :-(

> now, that's class.
>
> your pal,
> blake

Yup. WWPD. What Would Phyllis Do?
--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-24-2010 with food story and pictures

[sf[_9_]]

On Wed, 9 Jun 2010 15:02:26 +0000 (UTC),
(Charlotte L. Blackmer) wrote:

> (I considered making crockpot drummettes from a recipe in one of the Not
> Your Mother's cookbooks ... marmalade and apricot jam glaze

Sounds tasty! Please post the recipe, I'll convert it to oven method.

thanks

--
Forget the health food. I need all the preservatives I can get.

[Dan Abel]

In article >,
Melba's Jammin' > wrote:

> In article >,
> blake murphy > wrote:
>
> > On Mon, 07 Jun 2010 15:00:12 -0500, Melba's Jammin' wrote:
>
> > Anyway, someone brought in a green pumpkin pie. Looked horrible.
> > Phyl was in charge and more than one person remarked about the
> > godawful green pie. Phyl cut the pies and dished them up during the
> > service. When it was time to clean up, someone remarked that that
> > pie had two slices out of it ‹ "Oh, my Alex, Phyllis!! You didn't
> > SERVE that, did you?" Phyl said no, that she put two pieces into
> > the garbage can ‹ "How would you feel if you'd brought a pie to
> > share and no one touched it?" The world lost a fine woman last
> > winter. :-(
>
> > now, that's class.

> Yup. WWPD. What Would Phyllis Do?

Well, not that I'm claiming to be a great person or anything, but I know
what *I* would have done. I would have served it, green color and all!
I've organized a few potlucks, and once the rules are set up, it isn't
my place to decide what gets served and what doesn't. (Well, maybe I
would have given it the "sniff" test, or even tasted a sliver.)

--
Dan Abel
Petaluma, California USA

[zxcvbob]

Dan Abel wrote:
> In article >,
> Melba's Jammin' > wrote:
>
>> In article >,
>> blake murphy > wrote:
>>
>>> On Mon, 07 Jun 2010 15:00:12 -0500, Melba's Jammin' wrote:
>> > Anyway, someone brought in a green pumpkin pie. Looked horrible.
>> > Phyl was in charge and more than one person remarked about the
>> > godawful green pie. Phyl cut the pies and dished them up during the
>> > service. When it was time to clean up, someone remarked that that
>> > pie had two slices out of it ‹ "Oh, my Alex, Phyllis!! You didn't
>> > SERVE that, did you?" Phyl said no, that she put two pieces into
>> > the garbage can ‹ "How would you feel if you'd brought a pie to
>> > share and no one touched it?" The world lost a fine woman last
>> > winter. :-(
>>
>>> now, that's class.
>
>> Yup. WWPD. What Would Phyllis Do?
>
> Well, not that I'm claiming to be a great person or anything, but I know
> what *I* would have done. I would have served it, green color and all!
> I've organized a few potlucks, and once the rules are set up, it isn't
> my place to decide what gets served and what doesn't. (Well, maybe I
> would have given it the "sniff" test, or even tasted a sliver.)
>


At my church, the whole pies and cakes are cut (maybe half of it cut)
and set out *in the pans* and people serve themselves. (I try to cut
mine into all different sized pieces.) So a pie could be on the
serving table and end up untouched when the thing is over.

Bob

[Melba's Jammin']

In article
>,
Dan Abel > wrote:

> In article >,
> Melba's Jammin' > wrote:
>
> > In article >,
> > blake murphy > wrote:
> >
> > > On Mon, 07 Jun 2010 15:00:12 -0500, Melba's Jammin' wrote:
> >
> > > Anyway, someone brought in a green pumpkin pie. Looked horrible.
> > > Phyl was in charge and more than one person remarked about the
> > > godawful green pie. Phyl cut the pies and dished them up during the
> > > service. When it was time to clean up, someone remarked that that
> > > pie had two slices out of it ‹ "Oh, my Alex, Phyllis!! You didn't
> > > SERVE that, did you?" Phyl said no, that she put two pieces into
> > > the garbage can ‹ "How would you feel if you'd brought a pie to
> > > share and no one touched it?" The world lost a fine woman last
> > > winter. :-(
> >
> > > now, that's class.
>
> > Yup. WWPD. What Would Phyllis Do?
>
> Well, not that I'm claiming to be a great person or anything, but I know
> what *I* would have done. I would have served it, green color and all!
> I've organized a few potlucks, and once the rules are set up, it isn't
> my place to decide what gets served and what doesn't. (Well, maybe I
> would have given it the "sniff" test, or even tasted a sliver.)

Have you ever seen that green pumpkin phenomenon, Dan? That pie would
have generated a boatload of unkind remarks and Phyllis bypassed the
embarrassment it would have caused the person who made it.


--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-24-2010 with food story and pictures

[Dan Abel]

In article >,
Melba's Jammin' > wrote:

> In article
> >,
> Dan Abel > wrote:
>
> > In article >,
> > Melba's Jammin' > wrote:
> >
> > > In article >,
> > > blake murphy > wrote:
> > >
> > > > On Mon, 07 Jun 2010 15:00:12 -0500, Melba's Jammin' wrote:
> > >
> > > > Anyway, someone brought in a green pumpkin pie. Looked horrible.
> > > > Phyl was in charge and more than one person remarked about the
> > > > godawful green pie. Phyl cut the pies and dished them up during the
> > > > service. When it was time to clean up, someone remarked that that
> > > > pie had two slices out of it ‹ "Oh, my Alex, Phyllis!! You didn't
> > > > SERVE that, did you?" Phyl said no, that she put two pieces into
> > > > the garbage can ‹ "How would you feel if you'd brought a pie to
> > > > share and no one touched it?" The world lost a fine woman last
> > > > winter. :-(
> > >
> > > > now, that's class.
> >
> > > Yup. WWPD. What Would Phyllis Do?
> >
> > Well, not that I'm claiming to be a great person or anything, but I know
> > what *I* would have done. I would have served it, green color and all!
> > I've organized a few potlucks, and once the rules are set up, it isn't
> > my place to decide what gets served and what doesn't. (Well, maybe I
> > would have given it the "sniff" test, or even tasted a sliver.)
>
> Have you ever seen that green pumpkin phenomenon, Dan? That pie would
> have generated a boatload of unkind remarks and Phyllis bypassed the
> embarrassment it would have caused the person who made it.

I guess you needed to be there, know the people and know the dynamics of
the situation. I certainly can't sit here and second guess Phyllis.

I've never seen the green pumpkin thing, and I certainly wouldn't wanted
to have caused anyone any embarrassment.

--
Dan Abel
Petaluma, California USA

[Melba's Jammin']

In article
>,
Dan Abel > wrote:

> In article >,
> Melba's Jammin' > wrote:
>
> > In article
> > >,
> > Dan Abel > wrote:

> > > Well, not that I'm claiming to be a great person or anything, but I know
> > > what *I* would have done. I would have served it, green color and all!
> > > I've organized a few potlucks, and once the rules are set up, it isn't
> > > my place to decide what gets served and what doesn't. (Well, maybe I
> > > would have given it the "sniff" test, or even tasted a sliver.)
> >
> > Have you ever seen that green pumpkin phenomenon, Dan? That pie would
> > have generated a boatload of unkind remarks and Phyllis bypassed the
> > embarrassment it would have caused the person who made it.
>
> I guess you needed to be there, know the people and know the dynamics of
> the situation. I certainly can't sit here and second guess Phyllis.
>
> I've never seen the green pumpkin thing, and I certainly wouldn't wanted
> to have caused anyone any embarrassment.

Wish I could find something about the green pumpkin thing. It's really
gross looking but is harmless. My searches turn up nothing.


--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-24-2010 with food story and pictures

[Nancy Young[_2_]]

Melba's Jammin' wrote:

> Wish I could find something about the green pumpkin thing. It's
> really gross looking but is harmless. My searches turn up nothing.

I found this on wiki answers, what do you think?:

•Leavening. If you used a lot of baking powder (sodium bicarbonate/sodium
aluminum phosphate) in your crust, the pH of your filling can react with the
leaving to turn it green.

The page seems like they were fishing for answers.

nancy

[Melba's Jammin']

In article <F25Qn.52$oi7.9@hurricane>,
"Nancy Young" > wrote:

> Melba's Jammin' wrote:
>
> > Wish I could find something about the green pumpkin thing. It's
> > really gross looking but is harmless. My searches turn up nothing.
>
> I found this on wiki answers, what do you think?:

<shrugs>
>
> €Leavening. If you used a lot of baking powder (sodium bicarbonate/sodium
> aluminum phosphate) in your crust, the pH of your filling can react with the
> leaving to turn it green.
>
> The page seems like they were fishing for answers.
>
> nancy

I don't use baking powder in my pie crust. OTOH, I don't think I've
ever made one of the green pies - have seen it in the can, though.


--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-24-2010 with food story and pictures

[sf[_9_]]

On Thu, 10 Jun 2010 08:39:53 -0400, "Nancy Young"
> wrote:

> Melba's Jammin' wrote:
>
> > Wish I could find something about the green pumpkin thing. It's
> > really gross looking but is harmless. My searches turn up nothing.
>
> I found this on wiki answers, what do you think?:
>
> •Leavening. If you used a lot of baking powder (sodium bicarbonate/sodium
> aluminum phosphate) in your crust, the pH of your filling can react with the
> leaving to turn it green.

The what?
>
> The page seems like they were fishing for answers.
>
I often see "cite needed" in wiki. They must not be too hard to ask
for.

--
Forget the health food. I need all the preservatives I can get.

[Dan Abel]

In article >,
sf > wrote:

> On Thu, 10 Jun 2010 08:39:53 -0400, "Nancy Young"
> > wrote:
>
> > Melba's Jammin' wrote:
> >
> > > Wish I could find something about the green pumpkin thing. It's
> > > really gross looking but is harmless. My searches turn up nothing.
> >
> > I found this on wiki answers, what do you think?:
> >
> > •Leavening. If you used a lot of baking powder (sodium bicarbonate/sodium
> > aluminum phosphate) in your crust, the pH of your filling can react with
> > the
> > leaving to turn it green.
>
> The what?

•Leavening. That's the subject of the paragraph.

> > The page seems like they were fishing for answers.
> >
> I often see "cite needed" in wiki. They must not be too hard to ask
> for.

Wiki? I generally find Wikipedia to be useful. I generally find wiki
answers to be worthless. YMMV.

--
Dan Abel
Petaluma, California USA

[sf[_9_]]

On Thu, 10 Jun 2010 10:50:24 -0700, Dan Abel > wrote:

>
> Wiki? I generally find Wikipedia to be useful. I generally find wiki
> answers to be worthless. YMMV.

I thought Wiki and Wikipedia were the same thing.

--
Forget the health food. I need all the preservatives I can get.

[Doug Freyburger]

sf wrote:
> Dan Abel > wrote:
>
>> Wiki? I generally find Wikipedia to be useful. I generally find wiki
>> answers to be worthless. YMMV.
>
> I thought Wiki and Wikipedia were the same thing.

Wiki is a software package used to store reference articles. Wikipedia
is the best known web site that uses the wiki software. There are all
sorts of other sites that use wiki software though.

Come to think of it it would be natural for someone with a free server
to build and announce a wiki for recipes and cooking techniques. If I
looked for one it's likely one would already be out there.

[Dan Abel]

In article >,
sf > wrote:

> On Thu, 10 Jun 2010 10:50:24 -0700, Dan Abel > wrote:
>
> >
> > Wiki? I generally find Wikipedia to be useful. I generally find wiki
> > answers to be worthless. YMMV.
>
> I thought Wiki and Wikipedia were the same thing.

Some people use "Wiki" as a nickname for Wikipedia. I was referring to:

http://wiki.answers.com/

Here's part of an "answer"

How old is the real santa clause?
Well he is not real is there is no possible way he has an age because of
that he is no possible age and if you meant the one at the store there
are tons of santas
Is Santa Clause real or fake?
Santa is a fake! How can u believe that he is real.
What was the real name of Santa Clause?
Chris Cringle
Santa Clause is real?
YES SANTA IS REAL CAUSE I AM REAL AND I BELIVE THAT SO IF YOU WANT TO
BELIVE THAN YOU SHOULD DO REALLY CARE WANT YOUR FRIENDS SAY CAUSE THAT
IS YOUR DISSION TO MAKE NOT THERES!!!!

--
Dan Abel
Petaluma, California USA

[Terry Pulliam Burd[_4_]]

On Thu, 10 Jun 2010 10:10:16 -0700, sf > wrote:

>I often see "cite needed" in wiki. They must not be too hard to ask
>for.

I heard a line not long ago (movie? TV show? <shrug>) where the
character who was teaching a class said, "...and, remember, Wikipedia
is not research." Had to smile.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

[Nancy Young[_2_]]

sf wrote:
> On Thu, 10 Jun 2010 08:39:53 -0400, "Nancy Young"
> > wrote:

>> I found this on wiki answers, what do you think?:
>>
>> .Leavening. If you used a lot of baking powder (sodium
>> bicarbonate/sodium aluminum phosphate) in your crust, the pH of your
>> filling can react with the leaving to turn it green.
>
> The what?

leavening.

nancy

[Cindy Hamilton[_2_]]

On Jun 11, 8:40*am, "Nancy Young" > wrote:
> sf wrote:
> > On Thu, 10 Jun 2010 08:39:53 -0400, "Nancy Young"
> > > wrote:
> >> I found this on wiki answers, what do you think?:
>
> >> .Leavening. If you used a lot of baking powder (sodium
> >> bicarbonate/sodium aluminum phosphate) in your crust, the pH of your
> >> filling can react with the leaving to turn it green.
>
> > The what?
>
> leavening.
>
> nancy

Fair enough, but why use leavening in a pie crust? You know, flour,
grease, salt, ice water, and possibly sugar.


Cindy Hamilton

[Nancy Young[_2_]]

Cindy Hamilton wrote:
> On Jun 11, 8:40 am, "Nancy Young" > wrote:
>> sf wrote:
>>> On Thu, 10 Jun 2010 08:39:53 -0400, "Nancy Young"
>>> > wrote:
>>>> I found this on wiki answers, what do you think?:
>>
>>>> .Leavening. If you used a lot of baking powder (sodium
>>>> bicarbonate/sodium aluminum phosphate) in your crust, the pH of
>>>> your filling can react with the leaving to turn it green.
>>
>>> The what?
>>
>> leavening.

> Fair enough, but why use leavening in a pie crust? You know, flour,
> grease, salt, ice water, and possibly sugar.

Heh, you'll have to take it up with the person on wiki answers, I
am no baker.

nancy

[blake murphy[_2_]]

On Thu, 10 Jun 2010 14:31:16 -0700, Dan Abel wrote:

> In article >,
> sf > wrote:
>
>> On Thu, 10 Jun 2010 10:50:24 -0700, Dan Abel > wrote:
>>
>>>
>>> Wiki? I generally find Wikipedia to be useful. I generally find wiki
>>> answers to be worthless. YMMV.
>>
>> I thought Wiki and Wikipedia were the same thing.
>
> Some people use "Wiki" as a nickname for Wikipedia. I was referring to:
>
> http://wiki.answers.com/
>
> Here's part of an "answer"
>
> How old is the real santa clause?
> Well he is not real is there is no possible way he has an age because of
> that he is no possible age and if you meant the one at the store there
> are tons of santas
> Is Santa Clause real or fake?
> Santa is a fake! How can u believe that he is real.
> What was the real name of Santa Clause?
> Chris Cringle
> Santa Clause is real?
> YES SANTA IS REAL CAUSE I AM REAL AND I BELIVE THAT SO IF YOU WANT TO
> BELIVE THAN YOU SHOULD DO REALLY CARE WANT YOUR FRIENDS SAY CAUSE THAT
> IS YOUR DISSION TO MAKE NOT THERES!!!!

six-year-olds are making real inroads on the 'net.

your pal,
blake

[blake murphy[_2_]]

On Thu, 10 Jun 2010 17:24:34 -0700, Terry Pulliam Burd wrote:

> On Thu, 10 Jun 2010 10:10:16 -0700, sf > wrote:
>
>>I often see "cite needed" in wiki. They must not be too hard to ask
>>for.
>
> I heard a line not long ago (movie? TV show? <shrug>) where the
> character who was teaching a class said, "...and, remember, Wikipedia
> is not research." Had to smile.
>
> Terry "Squeaks" Pulliam Burd

but it's damn handy to get the nickle version of things. and you can take
a look at the cites (when given).

but not appropriate to quote for schoolwork, no. how much trouble would it
be to use the cites therein?

your pal,
blake

[Wrkitout]

On Fri, 11 Jun 2010 12:09:10 -0400, blake murphy
> wrote:

>On Thu, 10 Jun 2010 14:31:16 -0700, Dan Abel wrote:
>
>> In article >,
>> sf > wrote:
>>
>>> On Thu, 10 Jun 2010 10:50:24 -0700, Dan Abel > wrote:
>>>
>>>>
>>>> Wiki? I generally find Wikipedia to be useful. I generally find wiki
>>>> answers to be worthless. YMMV.
>>>
>>> I thought Wiki and Wikipedia were the same thing.
>>
>> Some people use "Wiki" as a nickname for Wikipedia. I was referring to:
>>
>> http://wiki.answers.com/
>>
>> Here's part of an "answer"
>>
>> How old is the real santa clause?
>> Well he is not real is there is no possible way he has an age because of
>> that he is no possible age and if you meant the one at the store there
>> are tons of santas
>> Is Santa Clause real or fake?
>> Santa is a fake! How can u believe that he is real.
>> What was the real name of Santa Clause?
>> Chris Cringle
>> Santa Clause is real?
>> YES SANTA IS REAL CAUSE I AM REAL AND I BELIVE THAT SO IF YOU WANT TO
>> BELIVE THAN YOU SHOULD DO REALLY CARE WANT YOUR FRIENDS SAY CAUSE THAT
>> IS YOUR DISSION TO MAKE NOT THERES!!!!
>
>six-year-olds are making real inroads on the 'net.
>
>your pal,
>blake

You're allowed access, what does that say......

[Bob Terwilliger[_1_]]

Ranée wrote:

> I never use sugar in pie crust, because it makes it more like short
> bread, IMO.

That's not necessarily a bad thing. At the Harris Ranch restaurant I once
had a peach pie with a crust which was like an almond shortbread. It was
fantastic. (Of course, the restaurant has gone WAY downhill since those
days.)

Bob

[Goomba[_2_]]

Bob Terwilliger wrote:
> Ranée wrote:
>
>> I never use sugar in pie crust, because it makes it more like short
>> bread, IMO.
>
> That's not necessarily a bad thing. At the Harris Ranch restaurant I once
> had a peach pie with a crust which was like an almond shortbread. It was
> fantastic. (Of course, the restaurant has gone WAY downhill since those
> days.)
>
> Bob

I always thought that sugar added to a plain piecrust would make it tough?

[Bob Terwilliger[_1_]]

Goomba wrote:

> I always thought that sugar added to a plain piecrust would make it tough?

No, sugar doesn't toughen. Water will toughen if you use too much of it, but
sugar tenderizes -- sometimes too much; you don't want a crust which will
flop over on you.

Bob

[sf[_9_]]

On Sat, 12 Jun 2010 07:27:55 -0700, Ranée at Arabian Knits
> wrote:

> IME, it makes it like a cookie. Which is fine if you like that, but
> I prefer flaky pie pastry.

A properly made pte sucrée isn't tough and you can barely taste the
sweetness, Ranee.

--
Forget the health food. I need all the preservatives I can get.

[brooklyn1]

Goomba wrote:
>
>I always thought that sugar added to a plain piecrust would make it tough?

It tends to make it burn... sugar in a standard pie crust will
caramelize around the edges before the pie is baked through... for a
sweet crust use streusel. I much prefer a streusel topping anyway,
and I never eat the bottom pie crust, it's always soggy. I'm not
much into pies, I much prefer a buckle, a cake bottom and streusel
topping... much easier to prepare too, and it all gets eaten, most
folks leave most of the pie crust. Pie is my least favorite baked
product... I honestly don't understand folk's attraction to a hunk of
flour and lard... well, all ya gotta do is lookit what they married.

[sf[_9_]]

On Sat, 12 Jun 2010 13:57:26 -0700, Ranée at Arabian Knits
> wrote:

> Well, maybe I've never made it or eaten it properly, then. It was
> always much more like shortbread to me, which is nice for some things,
> but not how I like pies.

OK, I understand now. It serves a different purpose. You'd make
tarts (the kind you'd make in a tart pan with a removable bottom) with
it.

--
Forget the health food. I need all the preservatives I can get.

[brooklyn1]

Janet Baraclough wrote:
>from brooklyn1 writes:
>> Goomba wrote:
>> >
>> >I always thought that sugar added to a plain piecrust would make it tough?
>
>> It tends to make it burn...
>
> Mine doesn't.
>
>> and I never eat the bottom pie crust, it's always soggy.
>
> Mine aren't.


After eating all that pie crust your bottom is saggy, weighs 400
pounds, and turns the corner after you.

[Bob Terwilliger[_1_]]

Clueless AOL newbie Sheldon "Pussy" Katz wrote:

> After eating all that pie crust your bottom is saggy, weighs 400
> pounds, and turns the corner after you.

Total turn-off for you, huh, not being attached to a Cub Scout?

Bob