Remember when I asked about pie crusts a few yrs ago and rfc launched
into a huge thread about pie crusts? I was so frustrated, I gave up
trying and went back to buying frozen crusts. Well today, I didn't
wanna drive to town or spend the $$, so tried making another crust.
Yikes! It came together like I'd been making pie crusts all my life.
Rolled out flawlessly, went into old frozen 9" deep pan I kept from
frzn. Had more than enough. Even trimmed up some excess and tossed
it. What happened? Got me. I used this simple AB recipe:

6 oz GM flour
3 oz cold butter
1 oz warm Crisco (eyeballed)
1 tsp salt
3-4 tblsp ice water (jes added til it came together and felt right)

Refrigerated for about 30 mins, then rolled out with cheapo $3 rolling
pin. Not too greasy, no splitting cuz too cold, etc. Easy-peasy.

That's it! Took about 30 mins, total time. Now in the oven as a
pecan pie. Amazing! Too bad it's Summer. I'll be pie baking next
Winter like I'm "the pie lady".

nb

On 5/18/2014 7:10 PM, notbob wrote:
> Remember when I asked about pie crusts a few yrs ago and rfc launched
> into a huge thread about pie crusts? I was so frustrated, I gave up
> trying and went back to buying frozen crusts. Well today, I didn't
> wanna drive to town or spend the $$, so tried making another crust.
> Yikes! It came together like I'd been making pie crusts all my life.
> Rolled out flawlessly, went into old frozen 9" deep pan I kept from
> frzn. Had more than enough. Even trimmed up some excess and tossed
> it. What happened? Got me. I used this simple AB recipe:
>
> 6 oz GM flour
> 3 oz cold butter
> 1 oz warm Crisco (eyeballed)
> 1 tsp salt
> 3-4 tblsp ice water (jes added til it came together and felt right)
>
> Refrigerated for about 30 mins, then rolled out with cheapo $3 rolling
> pin. Not too greasy, no splitting cuz too cold, etc. Easy-peasy.
>
> That's it! Took about 30 mins, total time. Now in the oven as a
> pecan pie. Amazing! Too bad it's Summer. I'll be pie baking next
> Winter like I'm "the pie lady".
>
> nb
>

Congratulations!

Two suggestions, if you want to experiment:

1) Try lard instead of Crisco. It makes a slightly flakier crust.

2) Use a food processor to cut the ingredients together. It takes
literally seconds.

notbob > wrote in :

> Crisco

Idiot.

--
--Bryan

"Happy ****ing 'new years' that was when me and my father
had to identify her dead mud covered body they pulled from
the family car she'd driven into the Mississippi river!"
--John Kuthe in rec.food.cooking, 3-7-2014

On 5/18/2014 6:10 PM, notbob wrote:
> Remember when I asked about pie crusts a few yrs ago and rfc launched
> into a huge thread about pie crusts? I was so frustrated, I gave up
> trying and went back to buying frozen crusts. Well today, I didn't
> wanna drive to town or spend the $$, so tried making another crust.
> Yikes! It came together like I'd been making pie crusts all my life.
> Rolled out flawlessly, went into old frozen 9" deep pan I kept from
> frzn. Had more than enough. Even trimmed up some excess and tossed
> it. What happened? Got me. I used this simple AB recipe:
>
> 6 oz GM flour
> 3 oz cold butter
> 1 oz warm Crisco (eyeballed)
> 1 tsp salt
> 3-4 tblsp ice water (jes added til it came together and felt right)
>
> Refrigerated for about 30 mins, then rolled out with cheapo $3 rolling
> pin. Not too greasy, no splitting cuz too cold, etc. Easy-peasy.
>
> That's it! Took about 30 mins, total time. Now in the oven as a
> pecan pie. Amazing! Too bad it's Summer. I'll be pie baking next
> Winter like I'm "the pie lady".
>
> nb
>
Good for you! Not my method, but if it works for you, than it's the
best method.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

---
This email is free from viruses and malware because avast! Antivirus protection is active.
http://www.avast.com

On 2014-05-18, Travis McGee > wrote:

> 2) Use a food processor to cut the ingredients together. It takes
> literally seconds.

.....and two days to actually clean up, whereas my pastry cutter takes
1 min to use and 20 secs to clean.

nb

On 2014-05-18 19:16, Travis McGee wrote:
>
>
> Congratulations!
>
> Two suggestions, if you want to experiment:
>
> 1) Try lard instead of Crisco. It makes a slightly flakier crust.
>
> 2) Use a food processor to cut the ingredients together. It takes
> literally seconds.


Sure...as an experiment..
My mother swore by lard. I use Crisco. She always raved about my pastry.
Maybe she was just being a nice mommy, but it was flakier than hers. I
am reluctant to use a food process because it will chop the shortening
too fine. You need chunks of it in there to get the flakiness.

On Sun, 18 May 2014 20:33:42 -0300, wrote:

>On Sun, 18 May 2014 19:16:04 -0400, Travis McGee
> wrote:
>
>>On 5/18/2014 7:10 PM, notbob wrote:
>>> Remember when I asked about pie crusts a few yrs ago and rfc launched
>>> into a huge thread about pie crusts? I was so frustrated, I gave up
>>> trying and went back to buying frozen crusts. Well today, I didn't
>>> wanna drive to town or spend the $$, so tried making another crust.
>>> Yikes! It came together like I'd been making pie crusts all my life.
>>> Rolled out flawlessly, went into old frozen 9" deep pan I kept from
>>> frzn. Had more than enough. Even trimmed up some excess and tossed
>>> it. What happened? Got me. I used this simple AB recipe:
>>>
>>> 6 oz GM flour
>>> 3 oz cold butter
>>> 1 oz warm Crisco (eyeballed)
>>> 1 tsp salt
>>> 3-4 tblsp ice water (jes added til it came together and felt right)
>>>
>>> Refrigerated for about 30 mins, then rolled out with cheapo $3 rolling
>>> pin. Not too greasy, no splitting cuz too cold, etc. Easy-peasy.
>>>
>>> That's it! Took about 30 mins, total time. Now in the oven as a
>>> pecan pie. Amazing! Too bad it's Summer. I'll be pie baking next
>>> Winter like I'm "the pie lady".
>>>
>>> nb
>>>
>>
>>Congratulations!
>>
>>Two suggestions, if you want to experiment:
>>
>>1) Try lard instead of Crisco. It makes a slightly flakier crust.
>
>Much nicer
>>
>>2) Use a food processor to cut the ingredients together. It takes
>>literally seconds.
>
>Don't overwork it though, just pulse it.

+1

I always had wonderful results with my piecrusts until this year when
I was in a bit of a hurry and used my food processor. The flakiness
that I love was totally gone, and the crust tasted tough to me.

Never again.

Doris

On Sun, 18 May 2014 22:58:32 -0400, Doris Night
> wrote:

> I always had wonderful results with my piecrusts until this year when
> I was in a bit of a hurry and used my food processor. The flakiness
> that I love was totally gone, and the crust tasted tough to me.

You either added too much water or over worked it after the water was
added. Either one will kill a crust.

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

On 19 May 2014 00:37:03 GMT, notbob > wrote:

> On 2014-05-18, Travis McGee > wrote:
>
> > 2) Use a food processor to cut the ingredients together. It takes
> > literally seconds.
>
> ....and two days to actually clean up, whereas my pastry cutter takes
> 1 min to use and 20 secs to clean.
>

I've never understood what people think is so hard about cleaning a
food processor. Sure, it's hard to clean if food is allowed to weld
itself to the bowl - but it's very easy to clean if you don't
procrastinate.

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

On Monday, May 19, 2014 12:01:56 AM UTC-5, sf wrote:
>
> On 19 May 2014 00:37:03 GMT, notbob > wrote:
>
> > On 2014-05-18, Travis McGee > wrote:
>
> > > 2) Use a food processor to cut the ingredients together. It takes
> > > literally seconds.
>
> > ....and two days to actually clean up, whereas my pastry cutter takes
> > 1 min to use and 20 secs to clean.
>
>
> I've never understood what people think is so hard about cleaning a
> food processor. Sure, it's hard to clean if food is allowed to weld
> itself to the bowl - but it's very easy to clean if you don't
> procrastinate.
>
>
Me neither. What is so hard about cleaning one?? I don't get it.

Doris Night > wrote:
> On Sun, 18 May 2014 20:33:42 -0300, wrote:
>
>> On Sun, 18 May 2014 19:16:04 -0400, Travis McGee
>> > wrote:
>>
>>> On 5/18/2014 7:10 PM, notbob wrote:
>>>> Remember when I asked about pie crusts a few yrs ago and rfc launched
>>>> into a huge thread about pie crusts? I was so frustrated, I gave up
>>>> trying and went back to buying frozen crusts. Well today, I didn't
>>>> wanna drive to town or spend the $$, so tried making another crust.
>>>> Yikes! It came together like I'd been making pie crusts all my life.
>>>> Rolled out flawlessly, went into old frozen 9" deep pan I kept from
>>>> frzn. Had more than enough. Even trimmed up some excess and tossed
>>>> it. What happened? Got me. I used this simple AB recipe:
>>>>
>>>> 6 oz GM flour
>>>> 3 oz cold butter
>>>> 1 oz warm Crisco (eyeballed)
>>>> 1 tsp salt
>>>> 3-4 tblsp ice water (jes added til it came together and felt right)
>>>>
>>>> Refrigerated for about 30 mins, then rolled out with cheapo $3 rolling
>>>> pin. Not too greasy, no splitting cuz too cold, etc. Easy-peasy.
>>>>
>>>> That's it! Took about 30 mins, total time. Now in the oven as a
>>>> pecan pie. Amazing! Too bad it's Summer. I'll be pie baking next
>>>> Winter like I'm "the pie lady".
>>>>
>>>> nb
>>>>
>>>
>>> Congratulations!
>>>
>>> Two suggestions, if you want to experiment:
>>>
>>> 1) Try lard instead of Crisco. It makes a slightly flakier crust.
>>
>> Much nicer
>>>
>>> 2) Use a food processor to cut the ingredients together. It takes
>>> literally seconds.
>>
>> Don't overwork it though, just pulse it.
>
> +1
>
> I always had wonderful results with my piecrusts until this year when
> I was in a bit of a hurry and used my food processor. The flakiness
> that I love was totally gone, and the crust tasted tough to me.
>
> Never again.
>
> Doris

I love a solid crust.

Greg

" > wrote in
:

>>
>> I've never understood what people think is so hard about cleaning a
>> food processor. Sure, it's hard to clean if food is allowed to weld
>> itself to the bowl - but it's very easy to clean if you don't
>> procrastinate.
>>
>>
> Me neither. What is so hard about cleaning one?? I don't get it.

When I was planning to get a steam mop, I was reading reviews on one model
on Amazon. People complained that the cord was too short and they had to
move it if they were mopping a large room, and that the water reservoir was
too small and had to be refilled if you were cleaning more than one room.

People like that, and people who think certain appliances are too hard to
clean, don't need the appliance, they need a maid...

On Sun, 18 May 2014 21:58:54 -0700, sf > wrote:

>On Sun, 18 May 2014 22:58:32 -0400, Doris Night
> wrote:
>
>> I always had wonderful results with my piecrusts until this year when
>> I was in a bit of a hurry and used my food processor. The flakiness
>> that I love was totally gone, and the crust tasted tough to me.
>
>You either added too much water or over worked it after the water was
>added. Either one will kill a crust.

Yep. I think using a food processor for pie crust is a learned skill.
I'll stick to my pastry cutter from now on.

Doris

On Sun, 18 May 2014 22:44:01 -0700 (PDT), "
> wrote:

>On Monday, May 19, 2014 12:01:56 AM UTC-5, sf wrote:
>>
>> On 19 May 2014 00:37:03 GMT, notbob > wrote:
>>
>> > On 2014-05-18, Travis McGee > wrote:
>>
>> > > 2) Use a food processor to cut the ingredients together. It takes
>> > > literally seconds.
>>
>> > ....and two days to actually clean up, whereas my pastry cutter takes
>> > 1 min to use and 20 secs to clean.
>>
>>
>> I've never understood what people think is so hard about cleaning a
>> food processor. Sure, it's hard to clean if food is allowed to weld
>> itself to the bowl - but it's very easy to clean if you don't
>> procrastinate.
>>
>>
>Me neither. What is so hard about cleaning one?? I don't get it.

I generally just leave mine in the sink, and next time I glance over
in that direction it's in the dish drainer.

Doris, whose husband does the washing up.

On 2014-05-19 9:58 AM, Doris Night wrote:

>> You either added too much water or over worked it after the water was
>> added. Either one will kill a crust.
>
> Yep. I think using a food processor for pie crust is a learned skill.
> I'll stick to my pastry cutter from now on.
>
>


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.

On 2014-05-19, Dave Smith > wrote:


> thing is that people who are competent pastry makers value the
> flakiness.

Agree.

I'm quite happy with the rough granularity I get with my pastry
cutter, but think I need to play with the butter/fat ratios. AB's
recipe calls for 1 T Crisco and 3 T butter. I'd like to try straight
pork fat, but only have manteca (hydrogenated) available. I'll check
the health food stores. May try various ratios of fat/butter, as I've
heard too much butter makes for a tougher crust.

nb

On Sun, 18 May 2014 23:18:42 +0000 (UTC), "Winters_Lackey"
> wrote:

>notbob > wrote in :
>
>> Crisco
>
>Idiot.

Get psychiatric therapy, Bryan!

John Kuthe...

On 18 May 2014 23:10:27 GMT, notbob > wrote:

>Remember when I asked about pie crusts a few yrs ago and rfc launched
>into a huge thread about pie crusts? I was so frustrated, I gave up
>trying and went back to buying frozen crusts. Well today, I didn't
>wanna drive to town or spend the $$, so tried making another crust.
>Yikes! It came together like I'd been making pie crusts all my life.
>Rolled out flawlessly, went into old frozen 9" deep pan I kept from
>frzn. Had more than enough. Even trimmed up some excess and tossed
>it. What happened? Got me. I used this simple AB recipe:
>
>6 oz GM flour
>3 oz cold butter
>1 oz warm Crisco (eyeballed)
>1 tsp salt
>3-4 tblsp ice water (jes added til it came together and felt right)
>
>Refrigerated for about 30 mins, then rolled out with cheapo $3 rolling
>pin. Not too greasy, no splitting cuz too cold, etc. Easy-peasy.
>
>That's it! Took about 30 mins, total time. Now in the oven as a
>pecan pie. Amazing! Too bad it's Summer. I'll be pie baking next
>Winter like I'm "the pie lady".
>
>nb

Congratulatons! Now you know why so many like me were saying that pie
crusts are easy peasy! Because whern you find the majic combination of
ingredients and conditions, they are! :-)

John Kuthe...

On Mon, 19 May 2014 09:58:46 -0400, Doris Night
> wrote:

> On Sun, 18 May 2014 21:58:54 -0700, sf > wrote:
>
> >On Sun, 18 May 2014 22:58:32 -0400, Doris Night
> > wrote:
> >
> >> I always had wonderful results with my piecrusts until this year when
> >> I was in a bit of a hurry and used my food processor. The flakiness
> >> that I love was totally gone, and the crust tasted tough to me.
> >
> >You either added too much water or over worked it after the water was
> >added. Either one will kill a crust.
>
> Yep. I think using a food processor for pie crust is a learned skill.
> I'll stick to my pastry cutter from now on.
>
It's one of those things you can't eyeball. You don't have the
tactile feedback that you get when you add the water with your hands,
so you have to measure and stop processing when it doesn't look like
piecrust you'd make with your hands would. It comes together as soon
as you pat it together for rolling. I'd include a recipe, but you
seem pretty adamant about not using FP to make pie crust again.


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

On Mon, 19 May 2014 10:31:23 -0400, Dave Smith
> wrote:

> On 2014-05-19 9:58 AM, Doris Night wrote:
>
> >> You either added too much water or over worked it after the water was
> >> added. Either one will kill a crust.
> >
> > Yep. I think using a food processor for pie crust is a learned skill.
> > I'll stick to my pastry cutter from now on.
> >
> >
>
>
> 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.

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

On Mon, 19 May 2014 08:30:13 -0300, wrote:

> Mine goes in the dishwasher, comes out clean so if it's hard to wash,
> I don't know about that

Mine only goes into the dishwasher rarely. There isn't any room for
it most of the time, but the main reason is that my bowl is from the
era where they clouded in the dishwasher and everything on mine is
still original parts.

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

On Mon, 19 May 2014 08:19:53 -0300, wrote:

> I will use Crisco if I don't have Tenderflake to hand
> but never like the pastry quite so much.

I've never heard of Tenderflake before this. I almost asked you if
it's Southern, but you're Canadian. Is it a regional thing or maybe
strictly Canadian? Outside of my grandmother's pie crust (which was
made with shelf stable lard), the best and flakiest crust I've eaten
in the recent past was made with Crisco using the recipe on the label.
I use cold butter and ice water, which gives me all the flakiness I
want or need.

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

On 5/19/2014 6:19 AM, wrote:
> On Sun, 18 May 2014 20:54:12 -0400, Dave Smith
> > wrote:
>
>> On 2014-05-18 19:16, Travis McGee wrote:
>>>
>>>
>>> Congratulations!
>>>
>>> Two suggestions, if you want to experiment:
>>>
>>> 1) Try lard instead of Crisco. It makes a slightly flakier crust.
>>>
>>> 2) Use a food processor to cut the ingredients together. It takes
>>> literally seconds.
>>
>>
>> Sure...as an experiment..
>> My mother swore by lard. I use Crisco. She always raved about my pastry.
>> Maybe she was just being a nice mommy, but it was flakier than hers. I
>> am reluctant to use a food process because it will chop the shortening
>> too fine. You need chunks of it in there to get the flakiness.
>
> That's why you just pulse the food processor, not leave it on run.
> Using the processor is fast and it moves it about less and allows it
> to remain cold. I will use Crisco if I don't have Tenderflake to hand
> but never like the pastry quite so much.
>

I use frozen butter shredded on the large holes of the box grater and
Crisco. I mix the pastry with my fingers to combine the fat and flour,
then add the right amount of ice water.

I'm not a good pastry roller, so I use one of those zipper bags you get
at the kitchen store.

The bag needs a bit of attention to clean, but the fingers don't. :-)

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

---
This email is free from viruses and malware because avast! Antivirus protection is active.
http://www.avast.com

On 2014-05-19 11:20 AM, notbob wrote:
>
>
>> thing is that people who are competent pastry makers value the
>> flakiness.
>
> Agree.
>
> I'm quite happy with the rough granularity I get with my pastry
> cutter, but think I need to play with the butter/fat ratios. AB's
> recipe calls for 1 T Crisco and 3 T butter. I'd like to try straight
> pork fat, but only have manteca (hydrogenated) available. I'll check
> the health food stores. May try various ratios of fat/butter, as I've
> heard too much butter makes for a tougher crust.
>

From my experience I would say denser rather than tougher. OTOH, it can
be very tasty. Butter pastry is very good with butter tarts.

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.

"notbob" > wrote in message
...
> Remember when I asked about pie crusts a few yrs ago and rfc launched
> into a huge thread about pie crusts? I was so frustrated, I gave up
> trying and went back to buying frozen crusts. Well today, I didn't
> wanna drive to town or spend the $$, so tried making another crust.
> Yikes! It came together like I'd been making pie crusts all my life.
> Rolled out flawlessly, went into old frozen 9" deep pan I kept from
> frzn. Had more than enough. Even trimmed up some excess and tossed
> it. What happened? Got me. I used this simple AB recipe:
>
> 6 oz GM flour
> 3 oz cold butter
> 1 oz warm Crisco (eyeballed)
> 1 tsp salt
> 3-4 tblsp ice water (jes added til it came together and felt right)
>
> Refrigerated for about 30 mins, then rolled out with cheapo $3 rolling
> pin. Not too greasy, no splitting cuz too cold, etc. Easy-peasy.
>
> That's it! Took about 30 mins, total time. Now in the oven as a
> pecan pie. Amazing! Too bad it's Summer. I'll be pie baking next
> Winter like I'm "the pie lady".

Yayyyyyyyy Well done nb))))

--
http://www.helpforheroes.org.uk/shop/

On Monday, May 19, 2014 8:58:46 AM UTC-5, Doris Night wrote:
>
> Yep. I think using a food processor for pie crust is a learned skill.
> I'll stick to my pastry cutter from now on.
>
> Doris
>
>
I saw an episode of Martha Stewart's Cooking School a few months ago and she took about 1/3 of her flour and put it into the f.p. with her shortening and pulsed it a few times. When the shortening became the size of peas she stopped it and dumped the mixture into the bowl with her other flour and quickly whisked all together. She said it was quicker than using a pastry cutter and the results were excellent. I've not tried it, just took her word for it.

On Mon, 19 May 2014 10:31:23 -0400, Dave Smith
> wrote:

>On 2014-05-19 9:58 AM, Doris Night wrote:
>
>>> You either added too much water or over worked it after the water was
>>> added. Either one will kill a crust.
>>
>> Yep. I think using a food processor for pie crust is a learned skill.
>> I'll stick to my pastry cutter from now on.
>>
>>
>
>
>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.

I've had pretty good results grating frozen butter/lard into the
flour. I use my box grater for that. I also sometimes rub the butter
into the flour with my fingers. Messy, but effective.

Doris

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.

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

"Doris Night" > wrote in message
...


I also sometimes rub the butter
> into the flour with my fingers. Messy, but effective.

Which is how I was taught as a child and what I did for many, many years

--
http://www.helpforheroes.org.uk/shop/

Doris Night wrote:
>
> I generally just leave mine in the sink, and next time I glance over
> in that direction it's in the dish drainer.
>
> Doris, whose husband does the washing up.

Lucky you! :-D

G.

John Kuthe wrote:

> Get psychiatric therapy, Bryan!

Just leave him alone, John.... sheesh!

"Gary" > wrote in message ...
> John Kuthe wrote:
>
>> Get psychiatric therapy, Bryan!
>
> Just leave him alone, John.... sheesh!

Gary, don't let them get to you. I did like John but he has gone crazy.
Neither of them are worth reading IMO


--
http://www.helpforheroes.org.uk/shop/

On Mon, 19 May 2014 21:54:09 +0100, "Ophelia"
> wrote:

>
>
>"Gary" > wrote in message ...
>> John Kuthe wrote:
>>
>>> Get psychiatric therapy, Bryan!
>>
>> Just leave him alone, John.... sheesh!
>
>Gary, don't let them get to you. I did like John but he has gone crazy.
>Neither of them are worth reading IMO

I got help for my crazy.

I would really like to see Bryan get help for his too.

This newsgroup is my only venue of communication with him. Thus
whenever I see expressions of his mental disorder here, I will comment
on it, to encourage him to get therapy. Mental health problems are a
big problem in the world, very misunderstood for the most part. I'd
prefer to be instrtumental (if art all possible) in getting my friend
the help he needs.

John Kuthe...

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.

On 5/18/2014 6:10 PM, notbob wrote:
> Even trimmed up some excess and tossed it.

Next time take that excess, sprinkle with cinnamon and sugar, roll up
like mini crescent rolls and bake. Yum! Mom used to do that and those
little treats were almost as good as her pies.

--
DreadfulBitch

I'm a nobody, nobody is perfect, therefore I'm perfect.

John Kuthe > wrote in
:

> On Mon, 19 May 2014 21:54:09 +0100, "Ophelia"
> > wrote:
>
>>
>>
>>"Gary" > wrote in message
...
>>> John Kuthe wrote:
>>>
>>>> Get psychiatric therapy, Bryan!
>>>
>>> Just leave him alone, John.... sheesh!
>
Gary, you are compassionate person, and you have tried to get him to
stop. He's forced me to take extraordinary measures.
>>
>>Gary, don't let them get to you. I did like John but he has gone
>>crazy. Neither of them are worth reading IMO
>
Ophelia, you are compassionate too, but you defend ****ed up people.
Julie is just annoying, but I think you took overlong to grasp the
gravity of John's ****edupedness. I tried cruelty, the most intense
type of rejection, but it didn't work. Read on.
>
> I got help for my crazy.
>
It didn't work. It is a tiny dosage, and didn't deter you from your
continued professional misconduct. If you'd been completly forthcoming,
any responsible therapist would have advised you to cut off all contact
with me.
>
> I would really like to see Bryan get help for his too.
>
John, you have no idea who I am. All you know is old information. The
past year+ has changed me profoudly.

I'm through with being angry with you. Instead, I am going through with
filing a complaint with the nursing regulators.
>
> This newsgroup is my only venue of communication with him. Thus
> whenever I see expressions of his mental disorder here, I will comment
> on it, to encourage him to get therapy. Mental health problems are a
> big problem in the world, very misunderstood for the most part. I'd
> prefer to be instrtumental (if art all possible) in getting my friend
> the help he needs.
>
Have you ever heard the words, "Unwanted attention"? You're a stalker.
Have you ever heard the words, "Suicide by cop"?
You seem to be using me to destroy your career. Has LSD destroyed your
brain to the extent that you could believe that I'd ever even give you
the time of day? If I really had your narcissitic disorder, you'd be
feeding it by your clinging to me, professing friendship to a person who
obviously detests you. Usenet is your Waterloo.
>
> John Kuthe...
>



--
--Bryan

"Happy ****ing 'new years' that was when me and my father
had to identify her dead mud covered body they pulled from
the family car she'd driven into the Mississippi river!"
--John Kuthe in rec.food.cooking, 3-7-2014

On Tue, 20 May 2014 01:11:30 +0000 (UTC), "Winters_Lackey"
> wrote:

>John Kuthe > wrote in
:
>
>> On Mon, 19 May 2014 21:54:09 +0100, "Ophelia"
>> > wrote:
>>
>>>
>>>
>>>"Gary" > wrote in message
...
>>>> John Kuthe wrote:
>>>>
>>>>> Get psychiatric therapy, Bryan!
>>>>
>>>> Just leave him alone, John.... sheesh!
>>
>Gary, you are compassionate person, and you have tried to get him to
>stop. He's forced me to take extraordinary measures.
>>>
>>>Gary, don't let them get to you. I did like John but he has gone
>>>crazy. Neither of them are worth reading IMO
>>
>Ophelia, you are compassionate too, but you defend ****ed up people.
>Julie is just annoying, but I think you took overlong to grasp the
>gravity of John's ****edupedness. I tried cruelty, the most intense
>type of rejection, but it didn't work. Read on.
>>
>> I got help for my crazy.
>>
>It didn't work. It is a tiny dosage, and didn't deter you from your
>continued professional misconduct. If you'd been completly forthcoming,
>any responsible therapist would have advised you to cut off all contact
>with me.
>>
>> I would really like to see Bryan get help for his too.
>>
>John, you have no idea who I am. All you know is old information. The
>past year+ has changed me profoudly.
>
>I'm through with being angry with you. Instead, I am going through with
>filing a complaint with the nursing regulators.
>>
>> This newsgroup is my only venue of communication with him. Thus
>> whenever I see expressions of his mental disorder here, I will comment
>> on it, to encourage him to get therapy. Mental health problems are a
>> big problem in the world, very misunderstood for the most part. I'd
>> prefer to be instrtumental (if art all possible) in getting my friend
>> the help he needs.
>>
>Have you ever heard the words, "Unwanted attention"? You're a stalker.
>Have you ever heard the words, "Suicide by cop"?
>You seem to be using me to destroy your career. Has LSD destroyed your
>brain to the extent that you could believe that I'd ever even give you
>the time of day? If I really had your narcissitic disorder, you'd be
>feeding it by your clinging to me, professing friendship to a person who
>obviously detests you. Usenet is your Waterloo.
>>
>> John Kuthe...
>>

Bryan, the hallmark of Narcisstic Personailty Disorder is a person
thinking they are much more important than they really are. You fit
that to a tee! And most of the other DSM-IV diagnostic criteria on the
Mayo Clinic website that I've posted here repeatedly.

Please get professional psychiatric help.

John Kuthe...

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

John Kuthe > wrote in
:

> On Tue, 20 May 2014 01:11:30 +0000 (UTC), "Winters_Lackey"
> > wrote:
>
>>John Kuthe > wrote in
m:
>>
>>> On Mon, 19 May 2014 21:54:09 +0100, "Ophelia"
>>> > wrote:
>>>
>>>>
>>>>
>>>>"Gary" > wrote in message
...
>>>>> John Kuthe wrote:
>>>>>
>>>>>> Get psychiatric therapy, Bryan!
>>>>>
>>>>> Just leave him alone, John.... sheesh!
>>>
>>Gary, you are compassionate person, and you have tried to get him to
>>stop. He's forced me to take extraordinary measures.
>>>>
>>>>Gary, don't let them get to you. I did like John but he has gone
>>>>crazy. Neither of them are worth reading IMO
>>>
>>Ophelia, you are compassionate too, but you defend ****ed up people.
>>Julie is just annoying, but I think you took overlong to grasp the
>>gravity of John's ****edupedness. I tried cruelty, the most intense
>>type of rejection, but it didn't work. Read on.
>>>
>>> I got help for my crazy.
>>>
>>It didn't work. It is a tiny dosage, and didn't deter you from your
>>continued professional misconduct. If you'd been completly
>>forthcoming, any responsible therapist would have advised you to cut
>>off all contact with me.
>>>
>>> I would really like to see Bryan get help for his too.
>>>
>>John, you have no idea who I am. All you know is old information.
>>The past year+ has changed me profoudly.
>>
>>I'm through with being angry with you. Instead, I am going through
>>with filing a complaint with the nursing regulators.
>>>
>>> This newsgroup is my only venue of communication with him. Thus
>>> whenever I see expressions of his mental disorder here, I will
>>> comment on it, to encourage him to get therapy. Mental health
>>> problems are a big problem in the world, very misunderstood for the
>>> most part. I'd prefer to be instrtumental (if art all possible) in
>>> getting my friend the help he needs.
>>>
>>Have you ever heard the words, "Unwanted attention"? You're a
>>stalker. Have you ever heard the words, "Suicide by cop"?
>>You seem to be using me to destroy your career. Has LSD destroyed
>>your brain to the extent that you could believe that I'd ever even
>>give you the time of day? If I really had your narcissitic disorder,
>>you'd be feeding it by your clinging to me, professing friendship to a
>>person who obviously detests you. Usenet is your Waterloo.
>>>
>>> John Kuthe...
>>>
>
> Bryan, the hallmark of Narcisstic Personailty Disorder is a person
> thinking they are much more important than they really are. You fit
> that to a tee! And most of the other DSM-IV diagnostic criteria on the
> Mayo Clinic website that I've posted here repeatedly.
>
> Please get professional psychiatric help.
>
Get professional legal help, John.
http://www.missouriemploymentlawatto...nd-Employment-
Law/Nur
sing-Law/Defeating-a-Board-of-Nursing-Complaint.aspx
>
> John Kuthe...
>



--
--Bryan