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sf wrote:
> > Frozen pie crusts have gotten to the point where unless > you're a superior crust maker, they are as good or better > than what you make and if they are just as good as yours - > why waste your time? > > sf > Practice safe eating - always use condiments Very true which is why I don't bother any more for the few times that I use them. -- Steve Every job is a self-portrait of the person who did it. Autograph your work with excellence. |
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sf wrote:
> > Frozen pie crusts have gotten to the point where unless > you're a superior crust maker, they are as good or better > than what you make and if they are just as good as yours - > why waste your time? > > sf > Practice safe eating - always use condiments Very true which is why I don't bother any more for the few times that I use them. -- Steve Every job is a self-portrait of the person who did it. Autograph your work with excellence. |
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sf wrote:
> > Frozen pie crusts have gotten to the point where unless > you're a superior crust maker, they are as good or better > than what you make and if they are just as good as yours - > why waste your time? > > sf > Practice safe eating - always use condiments Very true which is why I don't bother any more for the few times that I use them. -- Steve Every job is a self-portrait of the person who did it. Autograph your work with excellence. |
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sf > wrote in
: > On Sun, 21 Nov 2004 16:58:31 -0500, Steve Calvin > > wrote: > >> Dog3 wrote: >> >> > >> > Me either. I love the left overs. I've already got a new jar of >> > mayo for the sandwhiches. I also bought (lazy me) 2 pie crusts to >> > make a pot pies. >> > >> > >> > >> > Michael >> >> lol, I just bought two of them myself today. It was my turn to do >> the shopping and I figured I'd be lazy too. > > Frozen pie crusts have gotten to the point where unless > you're a superior crust maker, they are as good or better > than what you make and if they are just as good as yours - > why waste your time? > > sf > Practice safe eating - always use condiments > I am not a good crust maker or baker for that matter, I almost always buy baked goods, pie crust etc. Michael |
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sf > wrote in
: > On Sun, 21 Nov 2004 16:58:31 -0500, Steve Calvin > > wrote: > >> Dog3 wrote: >> >> > >> > Me either. I love the left overs. I've already got a new jar of >> > mayo for the sandwhiches. I also bought (lazy me) 2 pie crusts to >> > make a pot pies. >> > >> > >> > >> > Michael >> >> lol, I just bought two of them myself today. It was my turn to do >> the shopping and I figured I'd be lazy too. > > Frozen pie crusts have gotten to the point where unless > you're a superior crust maker, they are as good or better > than what you make and if they are just as good as yours - > why waste your time? > > sf > Practice safe eating - always use condiments > I am not a good crust maker or baker for that matter, I almost always buy baked goods, pie crust etc. Michael |
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>> Frozen pie crusts have gotten to the point where unless
>> you're a superior crust maker, they are as good or better >> than what you make and if they are just as good as yours - >> why waste your time? >> >> sf >> Practice safe eating - alw That's true enough. I don't mind making the dough itself but rolling it out and cutting it is messy. I never fail to become covered in flour *laughs*. I have to admit I dislike paying 3 bucks for 1 cup of flour and a few TB's of fat even though I have bought frozen crusts in the past just to save the hassle. *cheers* Barb Anne |
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>> Frozen pie crusts have gotten to the point where unless
>> you're a superior crust maker, they are as good or better >> than what you make and if they are just as good as yours - >> why waste your time? >> >> sf >> Practice safe eating - alw That's true enough. I don't mind making the dough itself but rolling it out and cutting it is messy. I never fail to become covered in flour *laughs*. I have to admit I dislike paying 3 bucks for 1 cup of flour and a few TB's of fat even though I have bought frozen crusts in the past just to save the hassle. *cheers* Barb Anne |
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Nancy Howells > wrote in
: > In article >, > wrote: > >> On Sun, 21 Nov 2004 16:58:31 -0500, Steve Calvin >> > wrote: >> >> > Dog3 wrote: >> > >> > > >> > > Me either. I love the left overs. I've already got a new jar of >> > > mayo for >> > > the sandwhiches. I also bought (lazy me) 2 pie crusts to make a >> > > pot pies. >> > > >> > > >> > > >> > > Michael >> > >> > lol, I just bought two of them myself today. It was my turn to do >> > the shopping and I figured I'd be lazy too. >> >> Frozen pie crusts have gotten to the point where unless >> you're a superior crust maker, they are as good or better >> than what you make and if they are just as good as yours - >> why waste your time? >> >> sf >> Practice safe eating - always use condiments > > Definitely better than what I make, but they don't match my mother's > crusts - or my brother's. He inherited her touch, and that's > something. I wish... > I would love to be able to bake but I just don't have what it takes. I can whip up a great Asian dish in the wok though. My signature dish is lasagne. I do really well with pork, chicken and fish but my beef never turns out well when I'm doing it in the kitchen. Any beef I cook turns out fine on the grill not the stove or oven, except for pot roast. Michael |
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Barbtail wrote:
> > > That's true enough. I don't mind making the dough itself but rolling it out > and cutting it is messy. I never fail to become covered in flour *laughs*. I > have to admit I dislike paying 3 bucks for 1 cup of flour and a few TB's of fat > even though I have bought frozen crusts in the past just to save the hassle. > What are you doing wrong Barb? I appreciate the old saying "as easy as pie". I find pie dough to be easy to make and easy to roll. Considering how much better a decent home made pie is compared to the very best that you can pie, and for a considerable sum of money, I would never consider buying a pre made pie crust. |
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Barbtail wrote:
> > > That's true enough. I don't mind making the dough itself but rolling it out > and cutting it is messy. I never fail to become covered in flour *laughs*. I > have to admit I dislike paying 3 bucks for 1 cup of flour and a few TB's of fat > even though I have bought frozen crusts in the past just to save the hassle. > What are you doing wrong Barb? I appreciate the old saying "as easy as pie". I find pie dough to be easy to make and easy to roll. Considering how much better a decent home made pie is compared to the very best that you can pie, and for a considerable sum of money, I would never consider buying a pre made pie crust. |
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Dog3 wrote:
> sf > wrote in > : > > >>On Sun, 21 Nov 2004 16:58:31 -0500, Steve Calvin > wrote: >> >> >>> Dog3 wrote: >>> >>> > >>> > Me either. I love the left overs. I've already got a new jar of >>> > mayo for the sandwhiches. I also bought (lazy me) 2 pie crusts to >>> > make a pot pies. >>> > >>> > >>> > >>> > Michael >>> >>> lol, I just bought two of them myself today. It was my turn to do >>> the shopping and I figured I'd be lazy too. >> >>Frozen pie crusts have gotten to the point where unless >>you're a superior crust maker, they are as good or better >>than what you make and if they are just as good as yours - >>why waste your time? >> >>sf >>Practice safe eating - always use condiments >> > > > I am not a good crust maker or baker for that matter, I almost always buy > baked goods, pie crust etc. > > Michael My wife prides herself on her pie crusts but I buy the storebought dairy case ones. This Thanksgiving we're each making a lemon chess pie, she in homemade, mine in store crust. Friends are coming to dinner so we will let them judge without telling them which is which. A little competition never hurt anyone but, just in case, anyone have a spare bed handy? <VBG> George |
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Dog3 wrote:
> sf > wrote in > : > > >>On Sun, 21 Nov 2004 16:58:31 -0500, Steve Calvin > wrote: >> >> >>> Dog3 wrote: >>> >>> > >>> > Me either. I love the left overs. I've already got a new jar of >>> > mayo for the sandwhiches. I also bought (lazy me) 2 pie crusts to >>> > make a pot pies. >>> > >>> > >>> > >>> > Michael >>> >>> lol, I just bought two of them myself today. It was my turn to do >>> the shopping and I figured I'd be lazy too. >> >>Frozen pie crusts have gotten to the point where unless >>you're a superior crust maker, they are as good or better >>than what you make and if they are just as good as yours - >>why waste your time? >> >>sf >>Practice safe eating - always use condiments >> > > > I am not a good crust maker or baker for that matter, I almost always buy > baked goods, pie crust etc. > > Michael My wife prides herself on her pie crusts but I buy the storebought dairy case ones. This Thanksgiving we're each making a lemon chess pie, she in homemade, mine in store crust. Friends are coming to dinner so we will let them judge without telling them which is which. A little competition never hurt anyone but, just in case, anyone have a spare bed handy? <VBG> George |
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>What are you doing wrong Barb? I appreciate the old saying "as easy as pie".
>I >find pie dough to be easy to make and easy to roll. Considering how much >better a >decent home made pie is compared to >the very best that you can pie, and for a >considerable sum of money, I would never consider buying >a pre made pie crust. > From: Dave Smith I don't know what I do wrong *laughs* But I am gonna try again today not to get covered in flour.. I've tried lots of methods, too. I personally favor rolling it out between 2 sheets of plastic- I seem to get less flour on me that way. I suppose if I made pies more often I'd get better at it *laughs* *smiles* Barb Anne |
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>What are you doing wrong Barb? I appreciate the old saying "as easy as pie".
>I >find pie dough to be easy to make and easy to roll. Considering how much >better a >decent home made pie is compared to >the very best that you can pie, and for a >considerable sum of money, I would never consider buying >a pre made pie crust. > From: Dave Smith I don't know what I do wrong *laughs* But I am gonna try again today not to get covered in flour.. I've tried lots of methods, too. I personally favor rolling it out between 2 sheets of plastic- I seem to get less flour on me that way. I suppose if I made pies more often I'd get better at it *laughs* *smiles* Barb Anne |
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maxine in ri wrote:
> Damsel in dis Dress > wrote in > message >. .. > >>turkey? > > > Since my darling almost-former spouse invited 4 extra folks, I got us > a 20 pounder for the 16 of us. > > Next time he opens his mouth to invite someone without consulting the > cook, that "almost" will no longer be necessary.... > > grrl in ri I agree. BIG time "no-no"! -- Steve Who was the first person to say, "See that chicken there... I'm gonna eat the next thing that comes outta it's ass?" |
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maxine in ri wrote:
> Damsel in dis Dress > wrote in > message >. .. > >>turkey? > > > Since my darling almost-former spouse invited 4 extra folks, I got us > a 20 pounder for the 16 of us. > > Next time he opens his mouth to invite someone without consulting the > cook, that "almost" will no longer be necessary.... > > grrl in ri I agree. BIG time "no-no"! -- Steve Who was the first person to say, "See that chicken there... I'm gonna eat the next thing that comes outta it's ass?" |
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On Wed, 24 Nov 2004 04:30:55 GMT, Donna Rose
> wrote: > In article >, > says... > > > > Frozen pie crusts have gotten to the point where unless > > you're a superior crust maker, they are as good or better > > than what you make and if they are just as good as yours - > > why waste your time? > > > > sf > > Practice safe eating - always use condiments > > > Last week's SF Chronicle did a taste-test of frozen pie crusts. Out of a > possible score of 100, the top rated one (I don't remember the name) was > given 51 points. The tasting was done by pastry chefs, who all felt that > they had little to worry about in terms of competition from the frozen > offerings. Frankly, most people can't tell or don't care - so there are very few I take the time or effort to produce a "real" crust for anymore... I can actually make decent pie crusts, but I don't have the time or the inclination to do it at this stage in my life. Hey, want to make it a threesome when Christine and I get together? I'm thinking January (but have to consult with Christine first). sf Practice safe eating - always use condiments |
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On Wed, 24 Nov 2004 04:30:55 GMT, Donna Rose
> wrote: > In article >, > says... > > > > Frozen pie crusts have gotten to the point where unless > > you're a superior crust maker, they are as good or better > > than what you make and if they are just as good as yours - > > why waste your time? > > > > sf > > Practice safe eating - always use condiments > > > Last week's SF Chronicle did a taste-test of frozen pie crusts. Out of a > possible score of 100, the top rated one (I don't remember the name) was > given 51 points. The tasting was done by pastry chefs, who all felt that > they had little to worry about in terms of competition from the frozen > offerings. Frankly, most people can't tell or don't care - so there are very few I take the time or effort to produce a "real" crust for anymore... I can actually make decent pie crusts, but I don't have the time or the inclination to do it at this stage in my life. Hey, want to make it a threesome when Christine and I get together? I'm thinking January (but have to consult with Christine first). sf Practice safe eating - always use condiments |
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Dog3 > wrote:
: sf > wrote in : : :> On Sun, 21 Nov 2004 16:58:31 -0500, Steve Calvin :> > wrote: :> :>> Dog3 wrote: :>> :>> > :>> > Me either. I love the left overs. I've already got a new jar of :>> > mayo for the sandwhiches. I also bought (lazy me) 2 pie crusts to :>> > make a pot pies. :>> > :>> > :>> > :>> > Michael :>> :>> lol, I just bought two of them myself today. It was my turn to do :>> the shopping and I figured I'd be lazy too. :> :> Frozen pie crusts have gotten to the point where unless :> you're a superior crust maker, they are as good or better :> than what you make and if they are just as good as yours - :> why waste your time? :> :> sf :> Practice safe eating - always use condiments :> : I am not a good crust maker or baker for that matter, I almost always buy : baked goods, pie crust etc. : Michael This is really good information, I'll give the frozen crusts a try. I am a very good crust maker, not superior, but I almost always stress myself out at holiday time because of all of the pies I'm usually charged with making. Despite my earlier post about freezing pies, I didn't manage to do it (or make the dough and freeze it), so was making pies the night before Thanksgiving, and the morning of. I'm going to try those frozen ones before Christmas, and maybe save myself a few blood pressure points. Thanks for the tip, I see a couple of pot pies in my future... Tammy Sacramento, California |
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Dog3 > wrote:
: sf > wrote in : : :> On Sun, 21 Nov 2004 16:58:31 -0500, Steve Calvin :> > wrote: :> :>> Dog3 wrote: :>> :>> > :>> > Me either. I love the left overs. I've already got a new jar of :>> > mayo for the sandwhiches. I also bought (lazy me) 2 pie crusts to :>> > make a pot pies. :>> > :>> > :>> > :>> > Michael :>> :>> lol, I just bought two of them myself today. It was my turn to do :>> the shopping and I figured I'd be lazy too. :> :> Frozen pie crusts have gotten to the point where unless :> you're a superior crust maker, they are as good or better :> than what you make and if they are just as good as yours - :> why waste your time? :> :> sf :> Practice safe eating - always use condiments :> : I am not a good crust maker or baker for that matter, I almost always buy : baked goods, pie crust etc. : Michael This is really good information, I'll give the frozen crusts a try. I am a very good crust maker, not superior, but I almost always stress myself out at holiday time because of all of the pies I'm usually charged with making. Despite my earlier post about freezing pies, I didn't manage to do it (or make the dough and freeze it), so was making pies the night before Thanksgiving, and the morning of. I'm going to try those frozen ones before Christmas, and maybe save myself a few blood pressure points. Thanks for the tip, I see a couple of pot pies in my future... Tammy Sacramento, California |
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Dog3 > wrote:
: sf > wrote in : : :> On Sun, 21 Nov 2004 16:58:31 -0500, Steve Calvin :> > wrote: :> :>> Dog3 wrote: :>> :>> > :>> > Me either. I love the left overs. I've already got a new jar of :>> > mayo for the sandwhiches. I also bought (lazy me) 2 pie crusts to :>> > make a pot pies. :>> > :>> > :>> > :>> > Michael :>> :>> lol, I just bought two of them myself today. It was my turn to do :>> the shopping and I figured I'd be lazy too. :> :> Frozen pie crusts have gotten to the point where unless :> you're a superior crust maker, they are as good or better :> than what you make and if they are just as good as yours - :> why waste your time? :> :> sf :> Practice safe eating - always use condiments :> : I am not a good crust maker or baker for that matter, I almost always buy : baked goods, pie crust etc. : Michael This is really good information, I'll give the frozen crusts a try. I am a very good crust maker, not superior, but I almost always stress myself out at holiday time because of all of the pies I'm usually charged with making. Despite my earlier post about freezing pies, I didn't manage to do it (or make the dough and freeze it), so was making pies the night before Thanksgiving, and the morning of. I'm going to try those frozen ones before Christmas, and maybe save myself a few blood pressure points. Thanks for the tip, I see a couple of pot pies in my future... Tammy Sacramento, California |
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sf wrote:
> > On Wed, 24 Nov 2004 04:30:55 GMT, Donna Rose > > wrote: > > > In article >, > > says... > > > > > > Frozen pie crusts have gotten to the point where unless > > > you're a superior crust maker, they are as good or better > > > than what you make and if they are just as good as yours - > > > why waste your time? > > > > > > sf > > > Practice safe eating - always use condiments > > > > > Last week's SF Chronicle did a taste-test of frozen pie crusts. Out of a > > possible score of 100, the top rated one (I don't remember the name) was > > given 51 points. The tasting was done by pastry chefs, who all felt that > > they had little to worry about in terms of competition from the frozen > > offerings. > > Frankly, most people can't tell or don't care - so there are > very few I take the time or effort to produce a "real" crust > for anymore... I can actually make decent pie crusts, but I > don't have the time or the inclination to do it at this > stage in my life. All my friends and relatives "would" be able to tell the difference and they certainly would care. Although I do know plenty of people who wouldn't know or care, but the ones I share meals will would and do. We're all incredibly picky about pie crust. Kate -- Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all about? |
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sf wrote:
> > On Wed, 24 Nov 2004 04:30:55 GMT, Donna Rose > > wrote: > > > In article >, > > says... > > > > > > Frozen pie crusts have gotten to the point where unless > > > you're a superior crust maker, they are as good or better > > > than what you make and if they are just as good as yours - > > > why waste your time? > > > > > > sf > > > Practice safe eating - always use condiments > > > > > Last week's SF Chronicle did a taste-test of frozen pie crusts. Out of a > > possible score of 100, the top rated one (I don't remember the name) was > > given 51 points. The tasting was done by pastry chefs, who all felt that > > they had little to worry about in terms of competition from the frozen > > offerings. > > Frankly, most people can't tell or don't care - so there are > very few I take the time or effort to produce a "real" crust > for anymore... I can actually make decent pie crusts, but I > don't have the time or the inclination to do it at this > stage in my life. All my friends and relatives "would" be able to tell the difference and they certainly would care. Although I do know plenty of people who wouldn't know or care, but the ones I share meals will would and do. We're all incredibly picky about pie crust. Kate -- Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all about? |
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Kate Connally wrote:
> All my friends and relatives "would" be able to tell the > difference and they certainly would care. Although I do > know plenty of people who wouldn't know or care, but the > ones I share meals will would and do. We're all incredibly > picky about pie crust. If you have been raised to think of pie crust as something that is home made it is hard to get used to the stuff they pawn off as pies or pie shells in stores. Personally, I think that pie crust is pretty easy to make and doesn't make a heck of a lot of mess. There are no machines that get dirtied and then have to be cleaned because it is better to make it by hand so as not to overwork the dough. A rolling pin, a pastry cloth and some extra flour. I figure it takes me about 5 minutes to mix up pie dough, maybe another 5 minutes (max) to roll out a top and bottom crust, and about an hour of refrigeration between making the dough and rolling it. My pie crust doesn't always turn out as well as my best batches, but even the worst has been better than the best store bought. I get enough rave reviews of my pastry to keep me at it. |
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Dave Smith wrote:
> My pie crust doesn't always turn out as well as my best batches, but even the > worst has been better than the best store bought. I get enough rave reviews of my > pastry to keep me at it. Here's something to consider. I think many of us here don't make pies very often, if ever. It's rather difficult to become proficient in something if you might try it maybe once a year. I'm lucky to live near places that make pie professionally every day of the year, of course including the crust. I'm pretty happy with Mrs. Smith rather than making my own pumpkin pie. If I want quiche, I buy the red box crust. Not everyone is a baker. Now, if someone talks about buying premade meatballs, we'll be having a different conversation. nancy |
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Dave Smith wrote:
> My pie crust doesn't always turn out as well as my best batches, but even the > worst has been better than the best store bought. I get enough rave reviews of my > pastry to keep me at it. Here's something to consider. I think many of us here don't make pies very often, if ever. It's rather difficult to become proficient in something if you might try it maybe once a year. I'm lucky to live near places that make pie professionally every day of the year, of course including the crust. I'm pretty happy with Mrs. Smith rather than making my own pumpkin pie. If I want quiche, I buy the red box crust. Not everyone is a baker. Now, if someone talks about buying premade meatballs, we'll be having a different conversation. nancy |
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Nancy Young wrote: > I'm lucky to live near places that make pie professionally every > day of the year, of course including the crust. I'm pretty happy > with Mrs. Smith rather than making my own pumpkin pie. If I want > quiche, I buy the red box crust. Not everyone is a baker. > I'm a decent baker but frankly I just don't have the patience anymore to do much of it...I make quick breads, biscuits, and stuff like fruit crisps, but that's about it. Luckily there are good and cheap bakeries around, I figger let them do the work... Cornbread dressing is one of my specialties. I used to make homemade cornbread from scratch, then I realized that the Jiffy mix stuff would do... Then this year for our annual corner tavern T-day "do" I offered to make the dressing, but the owner kindly said, "Oh Greg, relax, it's taken care of - this year I got a lot of the stuff, including sides at Costco...jeez this summer you made so much stuff for our cookouts I actually thought you were running a commissary over at your house...". Actually the Costco dressing wasn't too bad, lol...though I WILL make that cornbread dressing for our Christmas feast (she's ordered a Virginia ham for that). > Now, if someone talks about buying premade meatballs, we'll be > having a different conversation. Oh, you mean the ones with GRAPE JELLY...??? ;---) -- Best Greg |
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Gregory Morrow wrote:
> > Nancy Young wrote: > > Now, if someone talks about buying premade meatballs, we'll be > > having a different conversation. > > Oh, you mean the ones with GRAPE JELLY...??? I wouldn't be surprised if they actually did sell them frozen. (shudder) An even worse crime is selling premade Italian meatballs. nancy |
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Gregory Morrow wrote:
> > Nancy Young wrote: > > Now, if someone talks about buying premade meatballs, we'll be > > having a different conversation. > > Oh, you mean the ones with GRAPE JELLY...??? I wouldn't be surprised if they actually did sell them frozen. (shudder) An even worse crime is selling premade Italian meatballs. nancy |
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Nancy Young wrote:
> Dave Smith wrote: > > > My pie crust doesn't always turn out as well as my best batches, but even the > > worst has been better than the best store bought. I get enough rave reviews of my > > pastry to keep me at it. > > Here's something to consider. I think many of us here don't make > pies very often, if ever. It's rather difficult to become > proficient in something if you might try it maybe once a year. > > I'm lucky to live near places that make pie professionally every > day of the year, of course including the crust. I'm pretty happy > with Mrs. Smith rather than making my own pumpkin pie. If I want > quiche, I buy the red box crust. Not everyone is a baker. > > Now, if someone talks about buying premade meatballs, we'll be > having a different conversation. > Well there you go. I consider meatballs to be way more work than pie pastry. You have to soak the bread, get out all the ingredients, mix it altogether and then the tedious chore of making all those little meat balls. Maybe all you need is a quick lesson in pastry making. There are only a few ingredients, flour salt, shortening water ( optional and preferred) egg and vinegar. The single most important factor is not to overwork it. Don't cut up the shortening too fine. Don't handle the dough too much and roll it out gently from inside out rotating the direction of roll to get an approximate circle. One other thing about pie pastry ..... get decent pie pans. Not great ones, just decent. I like those dark blue enamel (Ironware ??) Aluminum is useless and Pyrex is not much better. I made two pie shells last week, one in an enamel pan and the other in Pyrex. The Pyres did not cook as evenly. Meatballs on the other hand, I find to be a tedious chore. There are more ingredients, it takes more time and more work to get them all thoroughly combines, and then you have to form all those little balls. And then they usually need some sort of sauce, more ingredients, more work. FWIW.... I finally got to use one of my new kitchen gadgets the other day. Last summer I was in a nice little kitchen accessory store and picked up a little meatball former gizmo, like a pair of scissors but with two little round cups instead of blades. Useless little gizmo if I ever saw one. Maybe I am doing something wrong, but half of them stuck in one side or the other, and some on both sides, making two half balls. |
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Nancy Young wrote:
> Dave Smith wrote: > > > My pie crust doesn't always turn out as well as my best batches, but even the > > worst has been better than the best store bought. I get enough rave reviews of my > > pastry to keep me at it. > > Here's something to consider. I think many of us here don't make > pies very often, if ever. It's rather difficult to become > proficient in something if you might try it maybe once a year. > > I'm lucky to live near places that make pie professionally every > day of the year, of course including the crust. I'm pretty happy > with Mrs. Smith rather than making my own pumpkin pie. If I want > quiche, I buy the red box crust. Not everyone is a baker. > > Now, if someone talks about buying premade meatballs, we'll be > having a different conversation. > Well there you go. I consider meatballs to be way more work than pie pastry. You have to soak the bread, get out all the ingredients, mix it altogether and then the tedious chore of making all those little meat balls. Maybe all you need is a quick lesson in pastry making. There are only a few ingredients, flour salt, shortening water ( optional and preferred) egg and vinegar. The single most important factor is not to overwork it. Don't cut up the shortening too fine. Don't handle the dough too much and roll it out gently from inside out rotating the direction of roll to get an approximate circle. One other thing about pie pastry ..... get decent pie pans. Not great ones, just decent. I like those dark blue enamel (Ironware ??) Aluminum is useless and Pyrex is not much better. I made two pie shells last week, one in an enamel pan and the other in Pyrex. The Pyres did not cook as evenly. Meatballs on the other hand, I find to be a tedious chore. There are more ingredients, it takes more time and more work to get them all thoroughly combines, and then you have to form all those little balls. And then they usually need some sort of sauce, more ingredients, more work. FWIW.... I finally got to use one of my new kitchen gadgets the other day. Last summer I was in a nice little kitchen accessory store and picked up a little meatball former gizmo, like a pair of scissors but with two little round cups instead of blades. Useless little gizmo if I ever saw one. Maybe I am doing something wrong, but half of them stuck in one side or the other, and some on both sides, making two half balls. |
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Nancy Young wrote:
> I wouldn't be surprised if they actually did sell them frozen. > (shudder) An even worse crime is selling premade Italian meatballs. > > nancy No kidding, huh? What an abomination.. blech. Goomba |
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Goomba38 wrote:
> > Nancy Young wrote: > > > I wouldn't be surprised if they actually did sell them frozen. > > (shudder) An even worse crime is selling premade Italian meatballs. > > > > nancy > > No kidding, huh? What an abomination.. blech. > Goomba And you can take that as gospel from someone called Goomba!! (laugh) nancy |
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Goomba38 wrote:
> > Nancy Young wrote: > > > I wouldn't be surprised if they actually did sell them frozen. > > (shudder) An even worse crime is selling premade Italian meatballs. > > > > nancy > > No kidding, huh? What an abomination.. blech. > Goomba And you can take that as gospel from someone called Goomba!! (laugh) nancy |
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Dave Smith wrote:
> > Nancy Young wrote: > > Here's something to consider. I think many of us here don't make > > pies very often, if ever. It's rather difficult to become > > proficient in something if you might try it maybe once a year. > > > > I'm lucky to live near places that make pie professionally every > > day of the year, of course including the crust. I'm pretty happy > > with Mrs. Smith rather than making my own pumpkin pie. If I want > > quiche, I buy the red box crust. Not everyone is a baker. > > > > Now, if someone talks about buying premade meatballs, we'll be > > having a different conversation. > > > > Well there you go. I consider meatballs to be way more work than pie pastry. You have > to soak the bread, get out all the ingredients, mix it altogether and then the tedious > chore of making all those little meat balls. I use breadcrumbs, I can't stand bread cubes in my meatballs or meatloaf. And, hmmmm ... where are you from that you make little meatballs, huh huh huh? > Maybe all you need is a quick lesson in pastry making. There are only a few > ingredients, flour salt, shortening water ( optional and preferred) egg and vinegar. > The single most important factor is not to overwork it. Don't cut up the shortening too > fine. Don't handle the dough too much and roll it out gently from inside out rotating > the direction of roll to get an approximate circle. I'm certain it's far easier if you have the interest in pie. I don't mean that in any rude way whatsoever. I just don't eat pie. Having said that, I don't make ravioli or other pasta either. This place near me, it's all homemade and excellent. Only time I drag out the flour is for fried chicken or beef stew or chicken piccata, like that. Christmas cookies. (laugh) I have to struggle to even reach the flour. To me it's so messy. > Meatballs on the other hand, I find to be a tedious chore. There are more ingredients, > it takes more time and more work to get them all thoroughly combines, and then you have > to form all those little balls. And then they usually need some sort of sauce, more > ingredients, more work. To a lot of people that's a great day's work. Very relaxing. Chop the onion, chop the garlic, get out the oregano, blah blah blah. Brown the sausage, make the meatballs. > FWIW.... I finally got to use one of my new kitchen gadgets the other day. Last summer > I was in a nice little kitchen accessory store and picked up a little meatball former > gizmo, like a pair of scissors but with two little round cups instead of blades. That is blasphemy. > Useless little gizmo if I ever saw one. Maybe I am doing something wrong, but half of > them stuck in one side or the other, and some on both sides, making two half balls. Just grab a golfball sized amount, rub it into rounds and plop it into the frying pan. But, if you still want to use it, maybe spraying the thing with Pam might help? Or rubbing it with oil? nancy |
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Dave Smith wrote:
> > Nancy Young wrote: > > Here's something to consider. I think many of us here don't make > > pies very often, if ever. It's rather difficult to become > > proficient in something if you might try it maybe once a year. > > > > I'm lucky to live near places that make pie professionally every > > day of the year, of course including the crust. I'm pretty happy > > with Mrs. Smith rather than making my own pumpkin pie. If I want > > quiche, I buy the red box crust. Not everyone is a baker. > > > > Now, if someone talks about buying premade meatballs, we'll be > > having a different conversation. > > > > Well there you go. I consider meatballs to be way more work than pie pastry. You have > to soak the bread, get out all the ingredients, mix it altogether and then the tedious > chore of making all those little meat balls. I use breadcrumbs, I can't stand bread cubes in my meatballs or meatloaf. And, hmmmm ... where are you from that you make little meatballs, huh huh huh? > Maybe all you need is a quick lesson in pastry making. There are only a few > ingredients, flour salt, shortening water ( optional and preferred) egg and vinegar. > The single most important factor is not to overwork it. Don't cut up the shortening too > fine. Don't handle the dough too much and roll it out gently from inside out rotating > the direction of roll to get an approximate circle. I'm certain it's far easier if you have the interest in pie. I don't mean that in any rude way whatsoever. I just don't eat pie. Having said that, I don't make ravioli or other pasta either. This place near me, it's all homemade and excellent. Only time I drag out the flour is for fried chicken or beef stew or chicken piccata, like that. Christmas cookies. (laugh) I have to struggle to even reach the flour. To me it's so messy. > Meatballs on the other hand, I find to be a tedious chore. There are more ingredients, > it takes more time and more work to get them all thoroughly combines, and then you have > to form all those little balls. And then they usually need some sort of sauce, more > ingredients, more work. To a lot of people that's a great day's work. Very relaxing. Chop the onion, chop the garlic, get out the oregano, blah blah blah. Brown the sausage, make the meatballs. > FWIW.... I finally got to use one of my new kitchen gadgets the other day. Last summer > I was in a nice little kitchen accessory store and picked up a little meatball former > gizmo, like a pair of scissors but with two little round cups instead of blades. That is blasphemy. > Useless little gizmo if I ever saw one. Maybe I am doing something wrong, but half of > them stuck in one side or the other, and some on both sides, making two half balls. Just grab a golfball sized amount, rub it into rounds and plop it into the frying pan. But, if you still want to use it, maybe spraying the thing with Pam might help? Or rubbing it with oil? nancy |
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