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Old 04-12-2010, 03:44 PM   #11
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Quote:
Originally Posted by Alix View Post
Strengths:

Pastry
Baking (with the exception of cream puffs choux escapes me)
Down home cooking
MEAT

Weaknesses:

Presentation - no patience for art on a plate
Asian food - I can stir fry but no one else is very adventurous here so no practice for me
Alix,Alix,Alix, If I can make cream puffs so can you.I can't make pie crust for the life of me but cream puffs, around here that is what they ask for for special days,
kades
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Old 04-12-2010, 04:08 PM   #12
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Oh kadesma if only I COULD! I have just given it up. mudbug tried to teach me, my Mom tried, my MIL tried. I have done it supervised and everyone agrees I'm doing everything right...they just come out like hockey pucks. *sigh*

S'OK though, I'd rather be good at making pastry.
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Old 04-12-2010, 04:44 PM   #13
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Quote:
Originally Posted by kadesma View Post
Alix,Alix,Alix, If I can make cream puffs so can you.I can't make pie crust for the life of me...kades
kades,kades,kades, If I can make pie crust so can you. Here is my Grandmother's recipe that I use and it's light and flaky and perfect everytime...and easy!

Gammie's Pie Crust:

Mix with hands until crumbly:
2C flour
1/2tsp salt
3/4C Crisco

Add about 4Tbsp water and lightly squish together ONLY until dough doesn't stick to your hands...otherwise it might be tough. Roll it out on a floured board (or clean counter) with a floured rolling pin. Place it in the pie pans (one if it's deep dish or double-crust).

If doing a pie that requires a pre-cooked crust like lemon meringue then prick bottom for air holes and bake at 475 for 8-10 minutes.

Some pies like pumpkin don't require that you cook the crust first.
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Old 04-12-2010, 04:45 PM   #14
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Quote:
Originally Posted by Alix View Post
Oh kadesma if only I COULD! I have just given it up. mudbug tried to teach me, my Mom tried, my MIL tried. I have done it supervised and everyone agrees I'm doing everything right...they just come out like hockey pucks. *sigh*

S'OK though, I'd rather be good at making pastry.
Alix, Your cream puff experiences sound like my knitting. Tried many times with different teachers but could never get it......so I crochet and cook

But when I move into your neighbourhood I am going to show you fool-proof pastry and cream puff methods. If I can do it, so can you

PS In return maybe you can help me with my pot roast. Dad and DH like the frozen dinner ones (Stouffers. M&M's, etc.) better than mine!
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Old 04-12-2010, 05:23 PM   #15
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I can straighten out that pesky potroast problem. Do you own a crock pot?
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Old 04-12-2010, 05:46 PM   #16
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I can straighten out that pesky potroast problem. Do you own a crock pot?
Yes, and that is how I have been making them for the past year but the meat is always dry. I have been using cuts called "Pot Roast", "Blade Pot Roast" and "Chuck Pot Roast". So it must be me!

So, BD can you help? Pretty Please!!
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Old 04-12-2010, 07:44 PM   #17
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i am very strong in baked goods, cookies,cakes, bread and so in. also strong in everyday cooking, am willing to try new dishes.make great salads with lots of interesting goodies in them that i find in store. fairly strong in pies.

no bbq skills whatsoever. just have no feel for it. ok in chinese food if i stick to stir fry. no pasta skills, why bother , the store has fresh made. i love to try things i find here.
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Old 04-12-2010, 08:27 PM   #18
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What a really interesting thread, Selkie.....thanks for starting it.
I've been cooking since I was a kid, and never really thought about it before. I'm pretty good at what I like to eat......the best motivation I think.

I'm good at adapting recipes and once in a while, I think outside the box with my own idea.



No offense, Mollyanne, but it is I who makes the best spaghetti sauce ever, although I know nutten about meatballs. The meat is in my sauce, but you'd have to come over for me to teach you. I'd love that.

I don't have any interest in baking.......well, that's wrong. I don't need to eat sweets or breads or refined carbs. SOOO

Have I told you all lately how much I love this place and being a part of it??
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Old 04-12-2010, 09:22 PM   #19
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Quote:
Originally Posted by mollyanne View Post
kades,kades,kades, If I can make pie crust so can you. Here is my Grandmother's recipe that I use and it's light and flaky and perfect everytime...and easy!

Gammie's Pie Crust:

Mix with hands until crumbly:
2C flour
1/2tsp salt
3/4C Crisco

Add about 4Tbsp water and lightly squish together ONLY until dough doesn't stick to your hands...otherwise it might be tough. Roll it out on a floured board (or clean counter) with a floured rolling pin. Place it in the pie pans (one if it's deep dish or double-crust).

If doing a pie that requires a pre-cooked crust like lemon meringue then prick bottom for air holes and bake at 475 for 8-10 minutes.

Some pies like pumpkin don't require that you cook the crust first.
Thanks youMollyanne, I'm making a copy and will give it a try this weekend. I've wanted to make pastry crust forever. I really apreciate this more than you know. Thanks again,
kades
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Old 04-12-2010, 09:26 PM   #20
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strengths: roasts, sautes, braises, grill, garde manger, small plates, sides, soups

weaknesses: bread baking--need more practice and don't eat enough of it to get it, and
house too cold.
highly decorated deserts--no interest
Robo, everyone assumes you need a warm room to get your bread to rise. a long cool rise will give you a bread that tastes more like sourdough and you don't have to baby sit it. I made a loaf that J. Pepin has in one of his books, it took hours to rise, but it turned out wonderful. Give it a try and see if you like a loaf that takes time to rise.
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