On Thursday, September 1, 2016 at 10:36:59 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, September 1, 2016 at 8:16:45 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Wednesday, August 31, 2016 at 11:09:00 PM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Wednesday, August 31, 2016 at 10:30:29 AM UTC-10, Ophelia wrote:
> > > > "Taxed and Spent" wrote in message ...
> > > >
> > > > On 8/31/2016 12:42 PM, dsi1 wrote:
> > > > > On Wednesday, August 31, 2016 at 5:22:20 AM UTC-10, sf wrote:
> > > > >> I've been wanting chicken pot pie and had all the fixings, so I
> > > > >> used
> > > > >> up a couple pieces of chicken and odds & ends of vegetables in the
> > > > >> vegetable drawer that weren't enough volume to serve two. The
> > > > >> crust
> > > > >> is my usual food processor butter pastry, with black pepper and
> > > > >> parmesan cheese. The crumbles you see on top are seasoned and
> > > > >> rendered chicken skins. Yummy!
> > > > >>
> > > > >> Pictures in alt.binaries.food
> > > > >>
> > > > >>
> > > > >> --
> > > > >> I love cooking with wine.
> > > > >> Sometimes I even put it in the food.
> > > > >
> > > > > When I went downstairs this morning, I saw my daughter demurely
> > > > > cutting
> > > > > some butter into some flour using a fork and a knife. She had her
> > > > > earphones on and was in some kind of happy place. I told her to quit
> > > > > using
> > > > > such a pansy method of cutting butter and proceeded to jam my hand
> > > > > in
> > > > > there and started rubbing the butter in to break it up and
> > > > > incorporate
> > > > > it
> > > > > into the flour.
> > > > >
> > > > > Hopefully, she learned that mixing in the butter this way is a lot
> > > > > faster.
> > > > > When she bakes the biscuits, she'll probably find that it produces a
> > > > > better product. Then she will do that for the rest of her life. It's
> > > > > what
> > > > > I do with shortcrust too.
> > > > >
> > > > > https://www.amazon.com/clouddrive/sh...hare_link_copy
> > > > >
> > > >
> > > > I would not want to add heat during this process.
> > > >
> > > > ===========
> > > >
> > > > You need to use your fingertips which is what I assumed he meant
> > > >
> > > >
> > > >
> > > > --
> > > > http://www.helpforheroes.org.uk
> > >
> > > Yes, my fingertips. Although, they are hot little fingertips! I also
> > > like
> > > having a close and personal relationship with my dough, who doesn't?
> > >
> > > ========
> > >
> > > I don't know but from what I read here, people are using machines.
> > >
> > >
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > I never thought the time saved was worth the bother of using a food
> > processor. Pretty soon, I'm going to ditch kitchen tools and just use my
> > hand to mix everything. The reality is that your hand is better at mixing
> > and folding batters than any tool made.
> >
> > ===========
> >
> > Only until and if arthritis sets in ..
> >
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> My thinking is that making pizza dough in a bag can offer some therapeutic
> benefits for folks with arthritis but I don't know anybody with arthritis to
> test this out. Hopefully, I'll find someone.
>
> =============
>
> I used your recipe in a bag for a while, it works great) For a while
> though I have been experimenting with 'no knead' bread which D loves!! He
> asked if that dough could be used for pizza too so ... after a couple of
> experiments ... that is the new pizza dough around here)
>
>
> --
> http://www.helpforheroes.org.uk

Crazy, isn't it? We were raised on the idea that we always had to work the dough but that was just a big lie! :0

On Wednesday, August 31, 2016 at 4:53:16 PM UTC-10, Cheri wrote:
> "dsi1" <dsi1yahoo.com> wrote in message
> ...
> On Wednesday, August 31, 2016 at 5:22:20 AM UTC-10, sf wrote:
> > I've been wanting chicken pot pie and had all the fixings, so I used
> > up a couple pieces of chicken and odds & ends of vegetables in the
> > vegetable drawer that weren't enough volume to serve two. The crust
> > is my usual food processor butter pastry, with black pepper and
> > parmesan cheese. The crumbles you see on top are seasoned and
> > rendered chicken skins. Yummy!
> >
> > Pictures in alt.binaries.food
> >
> >
> > --
> > I love cooking with wine.
> > Sometimes I even put it in the food.
>
> When I went downstairs this morning, I saw my daughter demurely cutting some
> butter into some flour using a fork and a knife. She had her earphones on
> and was in some kind of happy place. I told her to quit using such a pansy
> method of cutting butter and proceeded to jam my hand in there and started
> rubbing the butter in to break it up and incorporate it into the flour.
>
> Hopefully, she learned that mixing in the butter this way is a lot faster.
> When she bakes the biscuits, she'll probably find that it produces a better
> product. Then she will do that for the rest of her life. It's what I do with
> shortcrust too.
>
> https://www.amazon.com/clouddrive/sh...hare_link_copy
>
> =======
>
> I saw some tv cook use a frozen stick of butter for biscuits, he shredded it
> into the flour with a box grater. It does work well for pie crust too.
>
> Cheri

I have heard of this. It seems like a good idea. I don't like the idea of using butter instead of shortening for biscuits or shortcrust so I probably won't be trying it - maybe I should try it with frozen shortening.

On Thu, 1 Sep 2016 11:04:42 -0700 (PDT), dsi1 >
wrote:

> On Wednesday, August 31, 2016 at 11:09:00 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Wednesday, August 31, 2016 at 10:30:29 AM UTC-10, Ophelia wrote:
> > > "Taxed and Spent" wrote in message ...
> > >
> > > On 8/31/2016 12:42 PM, dsi1 wrote:
> > > > On Wednesday, August 31, 2016 at 5:22:20 AM UTC-10, sf wrote:
> > > >> I've been wanting chicken pot pie and had all the fixings, so I used
> > > >> up a couple pieces of chicken and odds & ends of vegetables in the
> > > >> vegetable drawer that weren't enough volume to serve two. The crust
> > > >> is my usual food processor butter pastry, with black pepper and
> > > >> parmesan cheese. The crumbles you see on top are seasoned and
> > > >> rendered chicken skins. Yummy!
> > > >>
> > > >> Pictures in alt.binaries.food
> > > >>
> > > >>
> > > >> --
> > > >> I love cooking with wine.
> > > >> Sometimes I even put it in the food.
> > > >
> > > > When I went downstairs this morning, I saw my daughter demurely cutting
> > > > some butter into some flour using a fork and a knife. She had her
> > > > earphones on and was in some kind of happy place. I told her to quit
> > > > using
> > > > such a pansy method of cutting butter and proceeded to jam my hand in
> > > > there and started rubbing the butter in to break it up and incorporate
> > > > it
> > > > into the flour.
> > > >
> > > > Hopefully, she learned that mixing in the butter this way is a lot
> > > > faster.
> > > > When she bakes the biscuits, she'll probably find that it produces a
> > > > better product. Then she will do that for the rest of her life. It's
> > > > what
> > > > I do with shortcrust too.
> > > >
> > > > https://www.amazon.com/clouddrive/sh...hare_link_copy
> > > >
> > >
> > > I would not want to add heat during this process.
> > >
> > > ===========
> > >
> > > You need to use your fingertips which is what I assumed he meant
> > >
> > >
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > Yes, my fingertips. Although, they are hot little fingertips! I also like
> > having a close and personal relationship with my dough, who doesn't?
> >
> > ========
> >
> > I don't know but from what I read here, people are using machines.
> >
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> I never thought the time saved was worth the bother of using a food processor. Pretty soon, I'm going to ditch kitchen tools and just use my hand to mix everything. The reality is that your hand is better at mixing and folding batters than any tool made.

I mentioned using the FP to head off the inevitable. I don't know why
anyone else uses a FP (nor do I care), but my crust improved 100%
after I started using mine. The reality is that my way works for me.
I make bread a pizza dough in it too. So I've settled on MY way, just
as you have settled on yours.

--
I love cooking with wine.
Sometimes I even put it in the food.

On 9/1/2016 11:27 AM, sf wrote:
> On Thu, 1 Sep 2016 11:04:42 -0700 (PDT), dsi1 >
> wrote:
>
>> On Wednesday, August 31, 2016 at 11:09:00 PM UTC-10, Ophelia wrote:
>>> "dsi1" wrote in message
>>> ...
>>>
>>> On Wednesday, August 31, 2016 at 10:30:29 AM UTC-10, Ophelia wrote:
>>>> "Taxed and Spent" wrote in message ...
>>>>
>>>> On 8/31/2016 12:42 PM, dsi1 wrote:
>>>>> On Wednesday, August 31, 2016 at 5:22:20 AM UTC-10, sf wrote:
>>>>>> I've been wanting chicken pot pie and had all the fixings, so I used
>>>>>> up a couple pieces of chicken and odds & ends of vegetables in the
>>>>>> vegetable drawer that weren't enough volume to serve two. The crust
>>>>>> is my usual food processor butter pastry, with black pepper and
>>>>>> parmesan cheese. The crumbles you see on top are seasoned and
>>>>>> rendered chicken skins. Yummy!
>>>>>>
>>>>>> Pictures in alt.binaries.food
>>>>>>
>>>>>>
>>>>>> --
>>>>>> I love cooking with wine.
>>>>>> Sometimes I even put it in the food.
>>>>>
>>>>> When I went downstairs this morning, I saw my daughter demurely cutting
>>>>> some butter into some flour using a fork and a knife. She had her
>>>>> earphones on and was in some kind of happy place. I told her to quit
>>>>> using
>>>>> such a pansy method of cutting butter and proceeded to jam my hand in
>>>>> there and started rubbing the butter in to break it up and incorporate
>>>>> it
>>>>> into the flour.
>>>>>
>>>>> Hopefully, she learned that mixing in the butter this way is a lot
>>>>> faster.
>>>>> When she bakes the biscuits, she'll probably find that it produces a
>>>>> better product. Then she will do that for the rest of her life. It's
>>>>> what
>>>>> I do with shortcrust too.
>>>>>
>>>>> https://www.amazon.com/clouddrive/sh...hare_link_copy
>>>>>
>>>>
>>>> I would not want to add heat during this process.
>>>>
>>>> ===========
>>>>
>>>> You need to use your fingertips which is what I assumed he meant
>>>>
>>>>
>>>>
>>>> --
>>>> http://www.helpforheroes.org.uk
>>>
>>> Yes, my fingertips. Although, they are hot little fingertips! I also like
>>> having a close and personal relationship with my dough, who doesn't?
>>>
>>> ========
>>>
>>> I don't know but from what I read here, people are using machines.
>>>
>>>
>>>
>>> --
>>> http://www.helpforheroes.org.uk
>>
>> I never thought the time saved was worth the bother of using a food processor. Pretty soon, I'm going to ditch kitchen tools and just use my hand to mix everything. The reality is that your hand is better at mixing and folding batters than any tool made.
>
> I mentioned using the FP to head off the inevitable. I don't know why
> anyone else uses a FP (nor do I care), but my crust improved 100%
> after I started using mine. The reality is that my way works for me.
> I make bread a pizza dough in it too. So I've settled on MY way, just
> as you have settled on yours.
>

Well, that's a good thing.

On Thursday, September 1, 2016 at 1:04:49 PM UTC-5, dsi1 wrote:
>
> I never thought the time saved was worth the bother of using a food processor. Pretty soon, I'm going to ditch kitchen tools and just use my hand to mix everything. The reality is that your hand is better at mixing and folding batters than any tool made.
>
>
While hands are fantastic tools I'm going to disagree with your
statemement "your hand is better at mixing and folding batters
than any tool made." There's just something about seeing a
person in a mixing bowl up to their elbows, almost, in cake
batter.

I remember many years ago seeing one of those "Great Chefs of
_____________." The young lady was in a large mixing bowl full
of cake batter stirring away with her hands and she wasn't far
from being up to her elbows. Barf.

On 9/1/2016 11:46 AM, wrote:
> On Thursday, September 1, 2016 at 1:04:49 PM UTC-5, dsi1 wrote:
>>
>> I never thought the time saved was worth the bother of using a food processor. Pretty soon, I'm going to ditch kitchen tools and just use my hand to mix everything. The reality is that your hand is better at mixing and folding batters than any tool made.
>>
>>
> While hands are fantastic tools I'm going to disagree with your
> statemement "your hand is better at mixing and folding batters
> than any tool made." There's just something about seeing a
> person in a mixing bowl up to their elbows, almost, in cake
> batter.
>
> I remember many years ago seeing one of those "Great Chefs of
> _____________." The young lady was in a large mixing bowl full
> of cake batter stirring away with her hands and she wasn't far
> from being up to her elbows. Barf.
>
>

It's an old-school French technique. Like most old-school things, it
probably won't transition well into the new age.

https://www.youtube.com/watch?v=WkL2J7Ie83U

On Thu, 1 Sep 2016 14:18:45 -0700 (PDT), dsi1 >
wrote:

>On Wednesday, August 31, 2016 at 4:53:16 PM UTC-10, Cheri wrote:
>> "dsi1" <dsi1yahoo.com> wrote in message
>> ...
>> On Wednesday, August 31, 2016 at 5:22:20 AM UTC-10, sf wrote:
>> > I've been wanting chicken pot pie and had all the fixings, so I used
>> > up a couple pieces of chicken and odds & ends of vegetables in the
>> > vegetable drawer that weren't enough volume to serve two. The crust
>> > is my usual food processor butter pastry, with black pepper and
>> > parmesan cheese. The crumbles you see on top are seasoned and
>> > rendered chicken skins. Yummy!
>> >
>> > Pictures in alt.binaries.food
>> >
>> >
>> > --
>> > I love cooking with wine.
>> > Sometimes I even put it in the food.
>>
>> When I went downstairs this morning, I saw my daughter demurely cutting some
>> butter into some flour using a fork and a knife. She had her earphones on
>> and was in some kind of happy place. I told her to quit using such a pansy
>> method of cutting butter and proceeded to jam my hand in there and started
>> rubbing the butter in to break it up and incorporate it into the flour.
>>
>> Hopefully, she learned that mixing in the butter this way is a lot faster.
>> When she bakes the biscuits, she'll probably find that it produces a better
>> product. Then she will do that for the rest of her life. It's what I do with
>> shortcrust too.
>>
>> https://www.amazon.com/clouddrive/sh...hare_link_copy
>>
>> =======
>>
>> I saw some tv cook use a frozen stick of butter for biscuits, he shredded it
>> into the flour with a box grater. It does work well for pie crust too.
>>
>> Cheri
>
>I have heard of this. It seems like a good idea. I don't like the idea of using butter instead of shortening for biscuits or shortcrust so I probably won't be trying it - maybe I should try it with frozen shortening.

I always use a cheese grater to grate the butter into the flour
mixture. Easy peasy.
Don't see why it wouldn't work with frozen shortening

koko

--

Food is our common ground, a universal experience
James Beard

> wrote in message
...
> On Thursday, September 1, 2016 at 1:04:49 PM UTC-5, dsi1 wrote:
>>
>> I never thought the time saved was worth the bother of using a food
>> processor. Pretty soon, I'm going to ditch kitchen tools and just use my
>> hand to mix everything. The reality is that your hand is better at mixing
>> and folding batters than any tool made.
>>
>>
> While hands are fantastic tools I'm going to disagree with your
> statemement "your hand is better at mixing and folding batters
> than any tool made." There's just something about seeing a
> person in a mixing bowl up to their elbows, almost, in cake
> batter.
>
> I remember many years ago seeing one of those "Great Chefs of
> _____________." The young lady was in a large mixing bowl full
> of cake batter stirring away with her hands and she wasn't far
> from being up to her elbows. Barf.

I posted a pic here a year or so ago that was in the Stockton Record touting
some bakery, it showed a guy mixing bread dough with his hands and his lower
arms had several scabs/sores on them. It was almost enough to gag me, and I
don't know why the bakery would allow him or the pic.

Cheri

On Thursday, September 1, 2016 at 9:38:34 PM UTC-5, Cheri wrote:
>
> > wrote in message
> >
> > I remember many years ago seeing one of those "Great Chefs of
> > _____________." The young lady was in a large mixing bowl full
> > of cake batter stirring away with her hands and she wasn't far
> > from being up to her elbows. Barf.
>
> I posted a pic here a year or so ago that was in the Stockton Record touting
> some bakery, it showed a guy mixing bread dough with his hands and his lower
> arms had several scabs/sores on them. It was almost enough to gag me, and I
> don't know why the bakery would allow him or the pic.
>
> Cheri
>
>
Mmmmmmmmmm, that sounds yummy?! And don't forget the
free floss for your teeth from the hair on his arms that
he imparted to that dough.

ICK.

On Thu, 01 Sep 2016 15:26:50 -0700, koko > wrote:

> On Thu, 1 Sep 2016 14:18:45 -0700 (PDT), dsi1 >
> wrote:
>
> >On Wednesday, August 31, 2016 at 4:53:16 PM UTC-10, Cheri wrote:
> >> "dsi1" <dsi1yahoo.com> wrote in message
> >> ...
> >> On Wednesday, August 31, 2016 at 5:22:20 AM UTC-10, sf wrote:
> >> > I've been wanting chicken pot pie and had all the fixings, so I used
> >> > up a couple pieces of chicken and odds & ends of vegetables in the
> >> > vegetable drawer that weren't enough volume to serve two. The crust
> >> > is my usual food processor butter pastry, with black pepper and
> >> > parmesan cheese. The crumbles you see on top are seasoned and
> >> > rendered chicken skins. Yummy!
> >> >
> >> > Pictures in alt.binaries.food
> >> >
> >> >
> >> > --
> >> > I love cooking with wine.
> >> > Sometimes I even put it in the food.
> >>
> >> When I went downstairs this morning, I saw my daughter demurely cutting some
> >> butter into some flour using a fork and a knife. She had her earphones on
> >> and was in some kind of happy place. I told her to quit using such a pansy
> >> method of cutting butter and proceeded to jam my hand in there and started
> >> rubbing the butter in to break it up and incorporate it into the flour.
> >>
> >> Hopefully, she learned that mixing in the butter this way is a lot faster.
> >> When she bakes the biscuits, she'll probably find that it produces a better
> >> product. Then she will do that for the rest of her life. It's what I do with
> >> shortcrust too.
> >>
> >> https://www.amazon.com/clouddrive/sh...hare_link_copy
> >>
> >> =======
> >>
> >> I saw some tv cook use a frozen stick of butter for biscuits, he shredded it
> >> into the flour with a box grater. It does work well for pie crust too.
> >>
> >> Cheri
> >
> >I have heard of this. It seems like a good idea. I don't like the idea of using butter instead of shortening for biscuits or shortcrust so I probably won't be trying it - maybe I should try it with frozen shortening.
>
> I always use a cheese grater to grate the butter into the flour
> mixture. Easy peasy.
> Don't see why it wouldn't work with frozen shortening
>
I honestly do not know why frozen butter/shortening matters. You need
a fairly cool room and very cold liquid to make the magic happen. I
made Jamaican Beef Patties tonight and the crust came out flakier than
ever. It was half butter, half beef fat - so I'm starting to feel
"the love" for beef suet;


--
I love cooking with wine.
Sometimes I even put it in the food.

On Thursday, September 1, 2016 at 12:26:52 PM UTC-10, koko wrote:
> On Thu, 1 Sep 2016 14:18:45 -0700 (PDT), dsi1 <dsi1yahoo.com>
> wrote:
>
> >On Wednesday, August 31, 2016 at 4:53:16 PM UTC-10, Cheri wrote:
> >> "dsi1" <dsi1yahoo.com> wrote in message
> >> ...
> >> On Wednesday, August 31, 2016 at 5:22:20 AM UTC-10, sf wrote:
> >> > I've been wanting chicken pot pie and had all the fixings, so I used
> >> > up a couple pieces of chicken and odds & ends of vegetables in the
> >> > vegetable drawer that weren't enough volume to serve two. The crust
> >> > is my usual food processor butter pastry, with black pepper and
> >> > parmesan cheese. The crumbles you see on top are seasoned and
> >> > rendered chicken skins. Yummy!
> >> >
> >> > Pictures in alt.binaries.food
> >> >
> >> >
> >> > --
> >> > I love cooking with wine.
> >> > Sometimes I even put it in the food.
> >>
> >> When I went downstairs this morning, I saw my daughter demurely cutting some
> >> butter into some flour using a fork and a knife. She had her earphones on
> >> and was in some kind of happy place. I told her to quit using such a pansy
> >> method of cutting butter and proceeded to jam my hand in there and started
> >> rubbing the butter in to break it up and incorporate it into the flour..
> >>
> >> Hopefully, she learned that mixing in the butter this way is a lot faster.
> >> When she bakes the biscuits, she'll probably find that it produces a better
> >> product. Then she will do that for the rest of her life. It's what I do with
> >> shortcrust too.
> >>
> >> https://www.amazon.com/clouddrive/sh...hare_link_copy
> >>
> >> =======
> >>
> >> I saw some tv cook use a frozen stick of butter for biscuits, he shredded it
> >> into the flour with a box grater. It does work well for pie crust too.
> >>
> >> Cheri
> >
> >I have heard of this. It seems like a good idea. I don't like the idea of using butter instead of shortening for biscuits or shortcrust so I probably won't be trying it - maybe I should try it with frozen shortening.
>
> I always use a cheese grater to grate the butter into the flour
> mixture. Easy peasy.
> Don't see why it wouldn't work with frozen shortening
>
> koko
>
> --
>
> Food is our common ground, a universal experience
> James Beard

It's just faster for me to dump the flour and shortening in a bowl or bag and start incorporating the fat into the flour using my fingers. Grating would take me more time. I always go with easy peasy and my pie crust is pretty much perfect.

I made a chicken pot pie this evening. It tastes just like a frozen chicken pot pie except it's not too salty. It's also not very exciting. A beef pot pie has a lot more interesting flavor possibilities. I mixed the shortcrust in a bag using my hand. A bag is good because in the end, I just squish the dough in a ball and stick the bag in the refrigerator to sit a while.

https://www.amazon.com/clouddrive/sh...hare_link_copy

"dsi1" wrote in message
...

On Thursday, September 1, 2016 at 10:36:59 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, September 1, 2016 at 8:16:45 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Wednesday, August 31, 2016 at 11:09:00 PM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Wednesday, August 31, 2016 at 10:30:29 AM UTC-10, Ophelia wrote:
> > > > "Taxed and Spent" wrote in message
> > > > ...
> > > >
> > > > On 8/31/2016 12:42 PM, dsi1 wrote:
> > > > > On Wednesday, August 31, 2016 at 5:22:20 AM UTC-10, sf wrote:
> > > > >> I've been wanting chicken pot pie and had all the fixings, so I
> > > > >> used
> > > > >> up a couple pieces of chicken and odds & ends of vegetables in
> > > > >> the
> > > > >> vegetable drawer that weren't enough volume to serve two. The
> > > > >> crust
> > > > >> is my usual food processor butter pastry, with black pepper and
> > > > >> parmesan cheese. The crumbles you see on top are seasoned and
> > > > >> rendered chicken skins. Yummy!
> > > > >>
> > > > >> Pictures in alt.binaries.food
> > > > >>
> > > > >>
> > > > >> --
> > > > >> I love cooking with wine.
> > > > >> Sometimes I even put it in the food.
> > > > >
> > > > > When I went downstairs this morning, I saw my daughter demurely
> > > > > cutting
> > > > > some butter into some flour using a fork and a knife. She had her
> > > > > earphones on and was in some kind of happy place. I told her to
> > > > > quit
> > > > > using
> > > > > such a pansy method of cutting butter and proceeded to jam my hand
> > > > > in
> > > > > there and started rubbing the butter in to break it up and
> > > > > incorporate
> > > > > it
> > > > > into the flour.
> > > > >
> > > > > Hopefully, she learned that mixing in the butter this way is a lot
> > > > > faster.
> > > > > When she bakes the biscuits, she'll probably find that it produces
> > > > > a
> > > > > better product. Then she will do that for the rest of her life.
> > > > > It's
> > > > > what
> > > > > I do with shortcrust too.
> > > > >
> > > > > https://www.amazon.com/clouddrive/sh...hare_link_copy
> > > > >
> > > >
> > > > I would not want to add heat during this process.
> > > >
> > > > ===========
> > > >
> > > > You need to use your fingertips which is what I assumed he meant
> > > >
> > > >
> > > >
> > > > --
> > > > http://www.helpforheroes.org.uk
> > >
> > > Yes, my fingertips. Although, they are hot little fingertips! I also
> > > like
> > > having a close and personal relationship with my dough, who doesn't?
> > >
> > > ========
> > >
> > > I don't know but from what I read here, people are using machines.
> > >
> > >
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > I never thought the time saved was worth the bother of using a food
> > processor. Pretty soon, I'm going to ditch kitchen tools and just use my
> > hand to mix everything. The reality is that your hand is better at
> > mixing
> > and folding batters than any tool made.
> >
> > ===========
> >
> > Only until and if arthritis sets in ..
> >
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> My thinking is that making pizza dough in a bag can offer some therapeutic
> benefits for folks with arthritis but I don't know anybody with arthritis
> to
> test this out. Hopefully, I'll find someone.
>
> =============
>
> I used your recipe in a bag for a while, it works great) For a while
> though I have been experimenting with 'no knead' bread which D loves!! He
> asked if that dough could be used for pizza too so ... after a couple of
> experiments ... that is the new pizza dough around here)
>

Crazy, isn't it? We were raised on the idea that we always had to work the
dough but that was just a big lie! :0

============

The ingredients for this are just put into a bucket, mixed up and left to
rise for a couple of hours and then if I don't want to use it immediately,
into the fridge.

Depending how I bake it, it turns out very differently. If I bake it
directly on the stone it is flattish and very crusty with a soft crumb.
Very good!

If I bake it in the Dutch oven -first very high heat but turn it down ... it
has a fairly dense crumb,

When I use the Dutch oven and bake it on highest heat for 45 mins, it is
much higher and the crumb is very holey and chewy. A bit like crumpets
That is they way he likes it best.

When I use it for pizza I bake it in a flat tin or it spreads too much and
gets too crusty. When it is part baked, I take it out and finish it on the
stone.

Good thing I enjoy experimenting)

I like making this dough particularly, because after the first rise, it
lives in the fridge. I have left it there over a week with no problem. When
I want to use it I transfer the dough to the Dutch oven and put it in a sink
of hot water. At the same time I turn on the oven. In about half an hour it
is well risen and ready for the oven.

Fluffy bread it isn't, but he loves this and so this is what I bake)


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

On Thursday, September 1, 2016 at 11:02:41 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, September 1, 2016 at 10:36:59 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Thursday, September 1, 2016 at 8:16:45 AM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Wednesday, August 31, 2016 at 11:09:00 PM UTC-10, Ophelia wrote:
> > > > "dsi1" wrote in message
> > > > ...
> > > >
> > > > On Wednesday, August 31, 2016 at 10:30:29 AM UTC-10, Ophelia wrote:
> > > > > "Taxed and Spent" wrote in message
> > > > > ...
> > > > >
> > > > > On 8/31/2016 12:42 PM, dsi1 wrote:
> > > > > > On Wednesday, August 31, 2016 at 5:22:20 AM UTC-10, sf wrote:
> > > > > >> I've been wanting chicken pot pie and had all the fixings, so I
> > > > > >> used
> > > > > >> up a couple pieces of chicken and odds & ends of vegetables in
> > > > > >> the
> > > > > >> vegetable drawer that weren't enough volume to serve two. The
> > > > > >> crust
> > > > > >> is my usual food processor butter pastry, with black pepper and
> > > > > >> parmesan cheese. The crumbles you see on top are seasoned and
> > > > > >> rendered chicken skins. Yummy!
> > > > > >>
> > > > > >> Pictures in alt.binaries.food
> > > > > >>
> > > > > >>
> > > > > >> --
> > > > > >> I love cooking with wine.
> > > > > >> Sometimes I even put it in the food.
> > > > > >
> > > > > > When I went downstairs this morning, I saw my daughter demurely
> > > > > > cutting
> > > > > > some butter into some flour using a fork and a knife. She had her
> > > > > > earphones on and was in some kind of happy place. I told her to
> > > > > > quit
> > > > > > using
> > > > > > such a pansy method of cutting butter and proceeded to jam my hand
> > > > > > in
> > > > > > there and started rubbing the butter in to break it up and
> > > > > > incorporate
> > > > > > it
> > > > > > into the flour.
> > > > > >
> > > > > > Hopefully, she learned that mixing in the butter this way is a lot
> > > > > > faster.
> > > > > > When she bakes the biscuits, she'll probably find that it produces
> > > > > > a
> > > > > > better product. Then she will do that for the rest of her life.
> > > > > > It's
> > > > > > what
> > > > > > I do with shortcrust too.
> > > > > >
> > > > > > https://www.amazon.com/clouddrive/sh...hare_link_copy
> > > > > >
> > > > >
> > > > > I would not want to add heat during this process.
> > > > >
> > > > > ===========
> > > > >
> > > > > You need to use your fingertips which is what I assumed he meant
> > > > >
> > > > >
> > > > >
> > > > > --
> > > > > http://www.helpforheroes.org.uk
> > > >
> > > > Yes, my fingertips. Although, they are hot little fingertips! I also
> > > > like
> > > > having a close and personal relationship with my dough, who doesn't?
> > > >
> > > > ========
> > > >
> > > > I don't know but from what I read here, people are using machines.
> > > >
> > > >
> > > >
> > > > --
> > > > http://www.helpforheroes.org.uk
> > >
> > > I never thought the time saved was worth the bother of using a food
> > > processor. Pretty soon, I'm going to ditch kitchen tools and just use my
> > > hand to mix everything. The reality is that your hand is better at
> > > mixing
> > > and folding batters than any tool made.
> > >
> > > ===========
> > >
> > > Only until and if arthritis sets in ..
> > >
> > >
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > My thinking is that making pizza dough in a bag can offer some therapeutic
> > benefits for folks with arthritis but I don't know anybody with arthritis
> > to
> > test this out. Hopefully, I'll find someone.
> >
> > =============
> >
> > I used your recipe in a bag for a while, it works great) For a while
> > though I have been experimenting with 'no knead' bread which D loves!! He
> > asked if that dough could be used for pizza too so ... after a couple of
> > experiments ... that is the new pizza dough around here)
> >
>
> Crazy, isn't it? We were raised on the idea that we always had to work the
> dough but that was just a big lie! :0
>
> ============
>
> The ingredients for this are just put into a bucket, mixed up and left to
> rise for a couple of hours and then if I don't want to use it immediately,
> into the fridge.
>
> Depending how I bake it, it turns out very differently. If I bake it
> directly on the stone it is flattish and very crusty with a soft crumb.
> Very good!
>
> If I bake it in the Dutch oven -first very high heat but turn it down ... it
> has a fairly dense crumb,
>
> When I use the Dutch oven and bake it on highest heat for 45 mins, it is
> much higher and the crumb is very holey and chewy. A bit like crumpets
> That is they way he likes it best.
>
> When I use it for pizza I bake it in a flat tin or it spreads too much and
> gets too crusty. When it is part baked, I take it out and finish it on the
> stone.
>
> Good thing I enjoy experimenting)
>
> I like making this dough particularly, because after the first rise, it
> lives in the fridge. I have left it there over a week with no problem. When
> I want to use it I transfer the dough to the Dutch oven and put it in a sink
> of hot water. At the same time I turn on the oven. In about half an hour it
> is well risen and ready for the oven.
>
> Fluffy bread it isn't, but he loves this and so this is what I bake)
>
>
> --
> http://www.helpforheroes.org.uk

I would like my bread to have big holes and chewy too. Sounds great!

"dsi1" wrote in message
...


>
> Crazy, isn't it? We were raised on the idea that we always had to work the
> dough but that was just a big lie! :0
>
> ============
>
> The ingredients for this are just put into a bucket, mixed up and left to
> rise for a couple of hours and then if I don't want to use it immediately,
> into the fridge.
>
> Depending how I bake it, it turns out very differently. If I bake it
> directly on the stone it is flattish and very crusty with a soft crumb.
> Very good!
>
> If I bake it in the Dutch oven -first very high heat but turn it down ...
> it
> has a fairly dense crumb,
>
> When I use the Dutch oven and bake it on highest heat for 45 mins, it is
> much higher and the crumb is very holey and chewy. A bit like crumpets
> That is they way he likes it best.
>
> When I use it for pizza I bake it in a flat tin or it spreads too much and
> gets too crusty. When it is part baked, I take it out and finish it on
> the
> stone.
>
> Good thing I enjoy experimenting)
>
> I like making this dough particularly, because after the first rise, it
> lives in the fridge. I have left it there over a week with no problem.
> When
> I want to use it I transfer the dough to the Dutch oven and put it in a
> sink
> of hot water. At the same time I turn on the oven. In about half an hour
> it
> is well risen and ready for the oven.
>
> Fluffy bread it isn't, but he loves this and so this is what I bake)
>
>

I would like my bread to have big holes and chewy too. Sounds great!

===========

It is the easiest bread I ever made and is always on tap ... in the fridge
<g>

Recipe available upon request ;-)



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

On Thursday, September 1, 2016 at 5:18:49 PM UTC-4, dsi1 wrote:

> I have heard of this. It seems like a good idea. I don't like the idea of using butter instead of shortening for biscuits or shortcrust so I probably won't be trying it - maybe I should try it with frozen shortening.

Why? The taste of butter is delicious. The flavor of partially hydrogenated
vegetable shortening isn't.

Cindy Hamilton

On Thu, 1 Sep 2016 14:02:54 -0700 (PDT), dsi1 >
wrote:

> Crazy, isn't it? We were raised on the idea that we always had to work the dough but that was just a big lie! :0

If you want a thin crust, you don't want to reactivate the gluten.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Fri, 2 Sep 2016 03:39:36 -0700 (PDT), Cindy Hamilton
> wrote:

> On Thursday, September 1, 2016 at 5:18:49 PM UTC-4, dsi1 wrote:
>
> > I have heard of this. It seems like a good idea. I don't like the idea of using butter instead of shortening for biscuits or shortcrust so I probably won't be trying it - maybe I should try it with frozen shortening.
>
> Why? The taste of butter is delicious. The flavor of partially hydrogenated
> vegetable shortening isn't.
>
I made Jamaican beef patties last night and used half butter, half
beef fat for the crust. The beef fat didn't change the flavor, as far
as I could tell with all the other seasonings in the crust - but I was
impressed with the crispiness. Going to repeat that for a savory pie
and see how it goes. Maybe I'll end up keeping beef fat on hand for
pies from then on. I know I can buy it at the butchers, but even 2lbs
is a massive volume that I'd rather not give up freezer space too.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
>
> Maybe I'll end up keeping beef fat on hand for
> pies from then on. I know I can buy it at the butchers, but even 2lbs
> is a massive volume that I'd rather not give up freezer space too.

A real butcher will sell you beef fat? I need to find one here. Used to
be one close by but that was years ago. I'll have to see if it's still
there.

On Fri, 02 Sep 2016 09:20:13 -0400, Gary > wrote:

> sf wrote:
> >
> > Maybe I'll end up keeping beef fat on hand for
> > pies from then on. I know I can buy it at the butchers, but even 2lbs
> > is a massive volume that I'd rather not give up freezer space too.
>
> A real butcher will sell you beef fat? I need to find one here. Used to
> be one close by but that was years ago. I'll have to see if it's still
> there.

Yes, I was surprised too! Can't buy it from the grocery store even
when they're in the middle of cutting meat. No idea why. I was
frustrated, so I asked the butcher - they had it in their freezer, all
weighed out and packaged with a price on it.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Friday, September 2, 2016 at 12:39:41 AM UTC-10, Cindy Hamilton wrote:
> On Thursday, September 1, 2016 at 5:18:49 PM UTC-4, dsi1 wrote:
>
> > I have heard of this. It seems like a good idea. I don't like the idea of using butter instead of shortening for biscuits or shortcrust so I probably won't be trying it - maybe I should try it with frozen shortening.
>
> Why? The taste of butter is delicious. The flavor of partially hydrogenated
> vegetable shortening isn't.
>
> Cindy Hamilton

Butter does taste better than shortening but I like the texture of biscuits or shortcrust made with shortening. Butter makes it too delicate for me.

On Friday, September 2, 2016 at 2:43:36 AM UTC-10, sf wrote:
> On Thu, 1 Sep 2016 14:02:54 -0700 (PDT), dsi1 <dsi1ahoo.com>
> wrote:
>
> > Crazy, isn't it? We were raised on the idea that we always had to work the dough but that was just a big lie! :0
>
> If you want a thin crust, you don't want to reactivate the gluten.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

Just letting the dough ferment seems to develop the gluten nicely. I'll let my dough develop over 24 hours.

On Fri, 2 Sep 2016 01:38:08 -0700 (PDT), dsi1 >
wrote:

>On Thursday, September 1, 2016 at 12:26:52 PM UTC-10, koko wrote:
>> On Thu, 1 Sep 2016 14:18:45 -0700 (PDT), dsi1 <dsi1yahoo.com>
>> wrote:
>>
>> >On Wednesday, August 31, 2016 at 4:53:16 PM UTC-10, Cheri wrote:
>> >> "dsi1" <dsi1yahoo.com> wrote in message
>> >> ...
>> >> On Wednesday, August 31, 2016 at 5:22:20 AM UTC-10, sf wrote:
>> >> > I've been wanting chicken pot pie and had all the fixings, so I used
>> >> > up a couple pieces of chicken and odds & ends of vegetables in the
>> >> > vegetable drawer that weren't enough volume to serve two. The crust
>> >> > is my usual food processor butter pastry, with black pepper and
>> >> > parmesan cheese. The crumbles you see on top are seasoned and
>> >> > rendered chicken skins. Yummy!
>> >> >
>> >> > Pictures in alt.binaries.food
>> >> >
>> >> >
>> >> > --
>> >> > I love cooking with wine.
>> >> > Sometimes I even put it in the food.
>> >>
>> >> When I went downstairs this morning, I saw my daughter demurely cutting some
>> >> butter into some flour using a fork and a knife. She had her earphones on
>> >> and was in some kind of happy place. I told her to quit using such a pansy
>> >> method of cutting butter and proceeded to jam my hand in there and started
>> >> rubbing the butter in to break it up and incorporate it into the flour.
>> >>
>> >> Hopefully, she learned that mixing in the butter this way is a lot faster.
>> >> When she bakes the biscuits, she'll probably find that it produces a better
>> >> product. Then she will do that for the rest of her life. It's what I do with
>> >> shortcrust too.
>> >>
>> >> https://www.amazon.com/clouddrive/sh...hare_link_copy
>> >>
>> >> =======
>> >>
>> >> I saw some tv cook use a frozen stick of butter for biscuits, he shredded it
>> >> into the flour with a box grater. It does work well for pie crust too.
>> >>
>> >> Cheri
>> >
>> >I have heard of this. It seems like a good idea. I don't like the idea of using butter instead of shortening for biscuits or shortcrust so I probably won't be trying it - maybe I should try it with frozen shortening.
>>
>> I always use a cheese grater to grate the butter into the flour
>> mixture. Easy peasy.
>> Don't see why it wouldn't work with frozen shortening
>>
>> koko
>>
>> --
>>
>> Food is our common ground, a universal experience
>> James Beard
>
>It's just faster for me to dump the flour and shortening in a bowl or bag and start incorporating the fat into the flour using my fingers. Grating would take me more time. I always go with easy peasy and my pie crust is pretty much perfect.
>
>I made a chicken pot pie this evening. It tastes just like a frozen chicken pot pie except it's not too salty. It's also not very exciting. A beef pot pie has a lot more interesting flavor possibilities. I mixed the shortcrust in a bag using my hand. A bag is good because in the end, I just squish the dough in a ball and stick the bag in the refrigerator to sit a while.
>
>https://www.amazon.com/clouddrive/sh...hare_link_copy
>

That crust is beautiful, good job.

koko

--

Food is our common ground, a universal experience
James Beard

On Friday, September 2, 2016 at 9:52:14 AM UTC-10, koko wrote:
> On Fri, 2 Sep 2016 01:38:08 -0700 (PDT), dsi1 <dsi1yahoo.com>
> wrote:
>
> >On Thursday, September 1, 2016 at 12:26:52 PM UTC-10, koko wrote:
> >> On Thu, 1 Sep 2016 14:18:45 -0700 (PDT), dsi1 <dsi1yahoo.com>
> >> wrote:
> >>
> >> >On Wednesday, August 31, 2016 at 4:53:16 PM UTC-10, Cheri wrote:
> >> >> "dsi1" <dsi1yahoo.com> wrote in message
> >> >> ...
> >> >> On Wednesday, August 31, 2016 at 5:22:20 AM UTC-10, sf wrote:
> >> >> > I've been wanting chicken pot pie and had all the fixings, so I used
> >> >> > up a couple pieces of chicken and odds & ends of vegetables in the
> >> >> > vegetable drawer that weren't enough volume to serve two. The crust
> >> >> > is my usual food processor butter pastry, with black pepper and
> >> >> > parmesan cheese. The crumbles you see on top are seasoned and
> >> >> > rendered chicken skins. Yummy!
> >> >> >
> >> >> > Pictures in alt.binaries.food
> >> >> >
> >> >> >
> >> >> > --
> >> >> > I love cooking with wine.
> >> >> > Sometimes I even put it in the food.
> >> >>
> >> >> When I went downstairs this morning, I saw my daughter demurely cutting some
> >> >> butter into some flour using a fork and a knife. She had her earphones on
> >> >> and was in some kind of happy place. I told her to quit using such a pansy
> >> >> method of cutting butter and proceeded to jam my hand in there and started
> >> >> rubbing the butter in to break it up and incorporate it into the flour.
> >> >>
> >> >> Hopefully, she learned that mixing in the butter this way is a lot faster.
> >> >> When she bakes the biscuits, she'll probably find that it produces a better
> >> >> product. Then she will do that for the rest of her life. It's what I do with
> >> >> shortcrust too.
> >> >>
> >> >> https://www.amazon.com/clouddrive/sh...hare_link_copy
> >> >>
> >> >> =======
> >> >>
> >> >> I saw some tv cook use a frozen stick of butter for biscuits, he shredded it
> >> >> into the flour with a box grater. It does work well for pie crust too.
> >> >>
> >> >> Cheri
> >> >
> >> >I have heard of this. It seems like a good idea. I don't like the idea of using butter instead of shortening for biscuits or shortcrust so I probably won't be trying it - maybe I should try it with frozen shortening.
> >>
> >> I always use a cheese grater to grate the butter into the flour
> >> mixture. Easy peasy.
> >> Don't see why it wouldn't work with frozen shortening
> >>
> >> koko
> >>
> >> --
> >>
> >> Food is our common ground, a universal experience
> >> James Beard
> >
> >It's just faster for me to dump the flour and shortening in a bowl or bag and start incorporating the fat into the flour using my fingers. Grating would take me more time. I always go with easy peasy and my pie crust is pretty much perfect.
> >
> >I made a chicken pot pie this evening. It tastes just like a frozen chicken pot pie except it's not too salty. It's also not very exciting. A beef pot pie has a lot more interesting flavor possibilities. I mixed the shortcrust in a bag using my hand. A bag is good because in the end, I just squish the dough in a ball and stick the bag in the refrigerator to sit a while.
> >
> >https://www.amazon.com/clouddrive/sh...hare_link_copy
> >
>
> That crust is beautiful, good job.
>
> koko
>
> --
>
> Food is our common ground, a universal experience
> James Beard

Thanks, now I gotta make a better filling - it tastes exactly how I expected it but it's way too boring.

On Thursday, September 1, 2016 at 11:30:01 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
>
> >
> > Crazy, isn't it? We were raised on the idea that we always had to work the
> > dough but that was just a big lie! :0
> >
> > ============
> >
> > The ingredients for this are just put into a bucket, mixed up and left to
> > rise for a couple of hours and then if I don't want to use it immediately,
> > into the fridge.
> >
> > Depending how I bake it, it turns out very differently. If I bake it
> > directly on the stone it is flattish and very crusty with a soft crumb.
> > Very good!
> >
> > If I bake it in the Dutch oven -first very high heat but turn it down ...
> > it
> > has a fairly dense crumb,
> >
> > When I use the Dutch oven and bake it on highest heat for 45 mins, it is
> > much higher and the crumb is very holey and chewy. A bit like crumpets
> > That is they way he likes it best.
> >
> > When I use it for pizza I bake it in a flat tin or it spreads too much and
> > gets too crusty. When it is part baked, I take it out and finish it on
> > the
> > stone.
> >
> > Good thing I enjoy experimenting)
> >
> > I like making this dough particularly, because after the first rise, it
> > lives in the fridge. I have left it there over a week with no problem.
> > When
> > I want to use it I transfer the dough to the Dutch oven and put it in a
> > sink
> > of hot water. At the same time I turn on the oven. In about half an hour
> > it
> > is well risen and ready for the oven.
> >
> > Fluffy bread it isn't, but he loves this and so this is what I bake)
> >
> >
>
> I would like my bread to have big holes and chewy too. Sounds great!
>
> ===========
>
> It is the easiest bread I ever made and is always on tap ... in the fridge
> <g>
>
> Recipe available upon request ;-)
>
>
>
> --
> http://www.helpforheroes.org.uk

Thanks, I'm going try my recipe first but I may need your recipe if mine is a fail. What temperature would you recommend? OTOH, if I can't find my Dutch oven, it ain't gonna happen.

On Friday, September 2, 2016 at 1:11:00 PM UTC-4, dsi1 wrote:
> On Friday, September 2, 2016 at 12:39:41 AM UTC-10, Cindy Hamilton wrote:
> > On Thursday, September 1, 2016 at 5:18:49 PM UTC-4, dsi1 wrote:
> >
> > > I have heard of this. It seems like a good idea. I don't like the idea of using butter instead of shortening for biscuits or shortcrust so I probably won't be trying it - maybe I should try it with frozen shortening.
> >
> > Why? The taste of butter is delicious. The flavor of partially hydrogenated
> > vegetable shortening isn't.
> >
> > Cindy Hamilton
>
> Butter does taste better than shortening but I like the texture of biscuits or shortcrust made with shortening. Butter makes it too delicate for me.

Fair enough. I just wanted to know.

Cindy

"dsi1" wrote in message

> I would like my bread to have big holes and chewy too. Sounds great!
>
> ===========
>
> It is the easiest bread I ever made and is always on tap ... in the fridge
> <g>
>
> Recipe available upon request ;-)
>

Thanks, I'm going try my recipe first but I may need your recipe if mine is
a fail. What temperature would you recommend? OTOH, if I can't find my Dutch
oven, it ain't gonna happen.
===========

250c or as hot as you got.

<g>



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

On Friday, September 2, 2016 at 10:52:27 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
>
> > I would like my bread to have big holes and chewy too. Sounds great!
> >
> > ===========
> >
> > It is the easiest bread I ever made and is always on tap ... in the fridge
> > <g>
> >
> > Recipe available upon request ;-)
> >
>
> Thanks, I'm going try my recipe first but I may need your recipe if mine is
> a fail. What temperature would you recommend? OTOH, if I can't find my Dutch
> oven, it ain't gonna happen.
> ===========
>
> 250c or as hot as you got.
>
> <g>
>
>
>
> --
> http://www.helpforheroes.org.uk

My oven goes to 499F which would be about right. It would go higher but the number 5 on the keypad no longer works. Curse you Samsung!

On Fri, 2 Sep 2016 10:10:56 -0700 (PDT), dsi1 >
wrote:

>On Friday, September 2, 2016 at 12:39:41 AM UTC-10, Cindy Hamilton wrote:
>> On Thursday, September 1, 2016 at 5:18:49 PM UTC-4, dsi1 wrote:
>>
>> > I have heard of this. It seems like a good idea. I don't like the idea of using butter instead of shortening for biscuits or shortcrust so I probably won't be trying it - maybe I should try it with frozen shortening.
>>
>> Why? The taste of butter is delicious. The flavor of partially hydrogenated
>> vegetable shortening isn't.
>>
>> Cindy Hamilton
>
>Butter does taste better than shortening but I like the texture of biscuits or shortcrust made with shortening. Butter makes it too delicate for me.

In baker's parlance butter is shortening, any fat is shortening.

On Friday, September 2, 2016 at 1:25:55 PM UTC-10, Brooklyn1 wrote:
> On Fri, 2 Sep 2016 10:10:56 -0700 (PDT), dsi1 <dsi1yahoo.com>
> wrote:
>
> >On Friday, September 2, 2016 at 12:39:41 AM UTC-10, Cindy Hamilton wrote:
> >> On Thursday, September 1, 2016 at 5:18:49 PM UTC-4, dsi1 wrote:
> >>
> >> > I have heard of this. It seems like a good idea. I don't like the idea of using butter instead of shortening for biscuits or shortcrust so I probably won't be trying it - maybe I should try it with frozen shortening.
> >>
> >> Why? The taste of butter is delicious. The flavor of partially hydrogenated
> >> vegetable shortening isn't.
> >>
> >> Cindy Hamilton
> >
> >Butter does taste better than shortening but I like the texture of biscuits or shortcrust made with shortening. Butter makes it too delicate for me.
>
> In baker's parlance butter is shortening, any fat is shortening.

So bakers have no word for that yellow stuff that's not cheese and made from cow's milk? That's a very nutty idea! Thank you!

On 9/2/2016 4:25 PM, Brooklyn1 wrote:
> On Fri, 2 Sep 2016 10:10:56 -0700 (PDT), dsi1 >
> wrote:
>
>> On Friday, September 2, 2016 at 12:39:41 AM UTC-10, Cindy Hamilton wrote:
>>> On Thursday, September 1, 2016 at 5:18:49 PM UTC-4, dsi1 wrote:
>>>
>>>> I have heard of this. It seems like a good idea. I don't like the idea of using butter instead of shortening for biscuits or shortcrust so I probably won't be trying it - maybe I should try it with frozen shortening.
>>>
>>> Why? The taste of butter is delicious. The flavor of partially hydrogenated
>>> vegetable shortening isn't.
>>>
>>> Cindy Hamilton
>>
>> Butter does taste better than shortening but I like the texture of biscuits or shortcrust made with shortening. Butter makes it too delicate for me.
>
> In baker's parlance butter is shortening, any fat is shortening.
>

not according to my professional baking book.

"dsi1" wrote in message
...



My oven goes to 499F which would be about right. It would go higher but the
number 5 on the keypad no longer works. Curse you Samsung!

===========

Make sure the dough is very well risen!

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

On Friday, September 2, 2016 at 8:01:26 PM UTC-4, dsi1 wrote:
> On Friday, September 2, 2016 at 1:25:55 PM UTC-10, Brooklyn1 wrote:
> > On Fri, 2 Sep 2016 10:10:56 -0700 (PDT), dsi1 <dsi1yahoo.com>
> > wrote:
> >
> > >On Friday, September 2, 2016 at 12:39:41 AM UTC-10, Cindy Hamilton wrote:
> > >> On Thursday, September 1, 2016 at 5:18:49 PM UTC-4, dsi1 wrote:
> > >>
> > >> > I have heard of this. It seems like a good idea. I don't like the idea of using butter instead of shortening for biscuits or shortcrust so I probably won't be trying it - maybe I should try it with frozen shortening.
> > >>
> > >> Why? The taste of butter is delicious. The flavor of partially hydrogenated
> > >> vegetable shortening isn't.
> > >>
> > >> Cindy Hamilton
> > >
> > >Butter does taste better than shortening but I like the texture of biscuits or shortcrust made with shortening. Butter makes it too delicate for me.
> >
> > In baker's parlance butter is shortening, any fat is shortening.
>
> So bakers have no word for that yellow stuff that's not cheese and made from cow's milk? That's a very nutty idea! Thank you!

Anything that makes a dough "short" is shortening. The white stuff that
you're thinking of is, specifically, "partially hydrogenated vegetable
shortening".

Cindy Hamilton

Sf, before you leave with your package of beef fat, have them cut it into halves
or fourths, freeze what you won't use right away and just refrigerate the rest.
If you are one who grates frozen shortening into the dry mix, the 1/2 pound
Packages will take up less space. I apologize if this is an obvious solution
that you already thought of.

N.

On Saturday, September 3, 2016 at 1:28:30 AM UTC-10, Cindy Hamilton wrote:
> On Friday, September 2, 2016 at 8:01:26 PM UTC-4, dsi1 wrote:
> > On Friday, September 2, 2016 at 1:25:55 PM UTC-10, Brooklyn1 wrote:
> > > On Fri, 2 Sep 2016 10:10:56 -0700 (PDT), dsi1 <dsi1yahoo.com>
> > > wrote:
> > >
> > > >On Friday, September 2, 2016 at 12:39:41 AM UTC-10, Cindy Hamilton wrote:
> > > >> On Thursday, September 1, 2016 at 5:18:49 PM UTC-4, dsi1 wrote:
> > > >>
> > > >> > I have heard of this. It seems like a good idea. I don't like the idea of using butter instead of shortening for biscuits or shortcrust so I probably won't be trying it - maybe I should try it with frozen shortening.
> > > >>
> > > >> Why? The taste of butter is delicious. The flavor of partially hydrogenated
> > > >> vegetable shortening isn't.
> > > >>
> > > >> Cindy Hamilton
> > > >
> > > >Butter does taste better than shortening but I like the texture of biscuits or shortcrust made with shortening. Butter makes it too delicate for me.
> > >
> > > In baker's parlance butter is shortening, any fat is shortening.
> >
> > So bakers have no word for that yellow stuff that's not cheese and made from cow's milk? That's a very nutty idea! Thank you!
>
> Anything that makes a dough "short" is shortening. The white stuff that
> you're thinking of is, specifically, "partially hydrogenated vegetable
> shortening".
>
> Cindy Hamilton

Butter and shortening are both technically fats but the argument that people consider them equal is specious. Shortcrust can be made with many fats but that doesn't make all fats shortening. I'm not buying the idea that words can change reality - well, not today, anyway.

On Friday, September 2, 2016 at 9:41:51 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
>
>
> My oven goes to 499F which would be about right. It would go higher but the
> number 5 on the keypad no longer works. Curse you Samsung!
>
> ===========
>
> Make sure the dough is very well risen!
>
> --
> http://www.helpforheroes.org.uk

I will sure try. Thanks!

"dsi1" wrote in message
...

On Friday, September 2, 2016 at 9:41:51 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
>
>
> My oven goes to 499F which would be about right. It would go higher but
> the
> number 5 on the keypad no longer works. Curse you Samsung!
>
> ===========
>
> Make sure the dough is very well risen!
>
> --
> http://www.helpforheroes.org.uk

I will sure try. Thanks!
=============

Do report back? Incidentally if you stop cursing Samsung the bread gods
might smile down on you ...


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

On Saturday, September 3, 2016 at 2:02:36 PM UTC-4, dsi1 wrote:
> On Saturday, September 3, 2016 at 1:28:30 AM UTC-10, Cindy Hamilton wrote:
> > On Friday, September 2, 2016 at 8:01:26 PM UTC-4, dsi1 wrote:
> > > On Friday, September 2, 2016 at 1:25:55 PM UTC-10, Brooklyn1 wrote:
> > > > On Fri, 2 Sep 2016 10:10:56 -0700 (PDT), dsi1 <dsi1yahoo.com>
> > > > wrote:
> > > >
> > > > >On Friday, September 2, 2016 at 12:39:41 AM UTC-10, Cindy Hamilton wrote:
> > > > >> On Thursday, September 1, 2016 at 5:18:49 PM UTC-4, dsi1 wrote:
> > > > >>
> > > > >> > I have heard of this. It seems like a good idea. I don't like the idea of using butter instead of shortening for biscuits or shortcrust so I probably won't be trying it - maybe I should try it with frozen shortening.
> > > > >>
> > > > >> Why? The taste of butter is delicious. The flavor of partially hydrogenated
> > > > >> vegetable shortening isn't.
> > > > >>
> > > > >> Cindy Hamilton
> > > > >
> > > > >Butter does taste better than shortening but I like the texture of biscuits or shortcrust made with shortening. Butter makes it too delicate for me.
> > > >
> > > > In baker's parlance butter is shortening, any fat is shortening.
> > >
> > > So bakers have no word for that yellow stuff that's not cheese and made from cow's milk? That's a very nutty idea! Thank you!
> >
> > Anything that makes a dough "short" is shortening. The white stuff that
> > you're thinking of is, specifically, "partially hydrogenated vegetable
> > shortening".
> >
> > Cindy Hamilton
>
> Butter and shortening are both technically fats but the argument that people consider them equal is specious. Shortcrust can be made with many fats but that doesn't make all fats shortening. I'm not buying the idea that words can change reality - well, not today, anyway.

<http://www.dictionary.com/browse/shortening>

Cindy Hamilton

On Saturday, September 3, 2016 at 9:21:07 AM UTC-10, Cindy Hamilton wrote:
> On Saturday, September 3, 2016 at 2:02:36 PM UTC-4, dsi1 wrote:
> > On Saturday, September 3, 2016 at 1:28:30 AM UTC-10, Cindy Hamilton wrote:
> > > On Friday, September 2, 2016 at 8:01:26 PM UTC-4, dsi1 wrote:
> > > > On Friday, September 2, 2016 at 1:25:55 PM UTC-10, Brooklyn1 wrote:
> > > > > On Fri, 2 Sep 2016 10:10:56 -0700 (PDT), dsi1 <dsi1yahoo.com>
> > > > > wrote:
> > > > >
> > > > > >On Friday, September 2, 2016 at 12:39:41 AM UTC-10, Cindy Hamilton wrote:
> > > > > >> On Thursday, September 1, 2016 at 5:18:49 PM UTC-4, dsi1 wrote:
> > > > > >>
> > > > > >> > I have heard of this. It seems like a good idea. I don't like the idea of using butter instead of shortening for biscuits or shortcrust so I probably won't be trying it - maybe I should try it with frozen shortening.
> > > > > >>
> > > > > >> Why? The taste of butter is delicious. The flavor of partially hydrogenated
> > > > > >> vegetable shortening isn't.
> > > > > >>
> > > > > >> Cindy Hamilton
> > > > > >
> > > > > >Butter does taste better than shortening but I like the texture of biscuits or shortcrust made with shortening. Butter makes it too delicate for me.
> > > > >
> > > > > In baker's parlance butter is shortening, any fat is shortening.
> > > >
> > > > So bakers have no word for that yellow stuff that's not cheese and made from cow's milk? That's a very nutty idea! Thank you!
> > >
> > > Anything that makes a dough "short" is shortening. The white stuff that
> > > you're thinking of is, specifically, "partially hydrogenated vegetable
> > > shortening".
> > >
> > > Cindy Hamilton
> >
> > Butter and shortening are both technically fats but the argument that people consider them equal is specious. Shortcrust can be made with many fats but that doesn't make all fats shortening. I'm not buying the idea that words can change reality - well, not today, anyway.
>
> <http://www.dictionary.com/browse/shortening>
>
> Cindy Hamilton

That would imply that oil can be considered shortening simply because you can make pie crust with it. I'm still not buying. I will also not dick around with the meaning of words. Ain't nobody got no time for that except the most tenured of RFCers. Feel free to call that yellow stuff that comes from cow milk that's not cheese shortening.

On Sat, 3 Sep 2016 05:26:19 -0700 (PDT), Nancy2
> wrote:

> Sf, before you leave with your package of beef fat, have them cut it into halves
> or fourths, freeze what you won't use right away and just refrigerate the rest.
> If you are one who grates frozen shortening into the dry mix, the 1/2 pound
> Packages will take up less space. I apologize if this is an obvious solution
> that you already thought of.
>
> N.

Thanks, that's a great idea. I was kind of stunned that they were
willing to sell it in the first place, and my brain wasn't working on
all cylinders. I did think about asking them to cut it in half, but it
was frozen, and they were really busy. I'll go earlier in the day
(hope it's during a lull) next time and assert myself. Maybe I'll
just ask if they will set aside a half pound package for me the next
time they package fat and pay for it ahead of time.

--
I love cooking with wine.
Sometimes I even put it in the food.

Sf, although your butcher shop seems specialty, and may not have an active
website, my supermarket website shows when the busy times are on a
little bar chart, each day as it comes.

N.