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Old 09-10-2008, 12:24 PM   #21
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Quote:
Originally Posted by lyndalou View Post
Goodweed,

How long do you blind bake your pie crust? I love that tip.
Lyndalou
I bake for about 15 minutes at 375' F.

If you have problems with the side crust "melting" downward, you can place a second pie-tin inside the crust to hold the sides upright until the dough begins to set. You don't want to brown the crust hardly at all; just cook it enough to set the eggwash.

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Old 09-10-2008, 12:30 PM   #22
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Expat and Lefe's; remind me that if you are ever visiting in my neck of the woods to hide all sharp tools and knives.
Goodweed's tip of the day; Use the best ingredients you can afford. It makes a world of difference in the outcome of your cooking projects. And when using dried herbs, as a rule, they are more potent than are the fresh herbs and spices, but with less flavor complexity. Fresh herbs, spices, and flavorings give better flavor and are more controlable, but in most cases, you need to use more. At least that's been my experience. Cilantro leaves are the exception. Fresh are potent and very flavorful. Bland have little to no flavor at all.

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Old 09-10-2008, 05:39 PM   #23
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my tip: clean your cutting board often with a bleach cleaner. (between foods. not between washings.)
& wash, wash, wash!
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Old 09-10-2008, 09:42 PM   #24
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another tip- when opening doors, open with a papertowel.
or an elbow or toilet paper.
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Old 09-10-2008, 11:52 PM   #25
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Expat, I was talking to hubby at work on the phone while I was cutting something in the kitchen one day <--- [yea, ME] and I said loudly, "uht oh, honey I have to go NOW". He asked what was wrong and I told him I'd just cut off the tip of my thumb.........................................I superglued it and butterflied it and it did 'sort of' heal.
My kind of woman...battle scars from the kitchen!

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Old 09-10-2008, 11:54 PM   #26
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another tip- when opening doors, open with a papertowel.
or an elbow or toilet paper.
I hate rest room doors that swing IN.
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Old 09-11-2008, 11:06 AM   #27
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[quote=LadyCook61;681662]
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Originally Posted by expatgirl View Post

A question ... you used the knife in a bathroom?
Well, yes and no......at home in the states, no........here.....yes, no garbage disposals.....so I was scraping the goopy stuff off the cutting board into the toilet and you know how slippery that stuff is and the knife just slid out of my hand........just thinking about the blade hitting the porcelain and being ruined forever I thought I could grab the handle in midair before that happened.......WRONG....so my finger caught it instead of the porcelain.........Dr. told me to get rid of it........not the finger.......the knife.....
!!
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Old 09-11-2008, 12:18 PM   #28
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[quote=expatgirl;682296]
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Originally Posted by LadyCook61 View Post
Well, yes and no......at home in the states, no........here.....yes, no garbage disposals.....so I was scraping the goopy stuff off the cutting board into the toilet and you know how slippery that stuff is and the knife just slid out of my hand........just thinking about the blade hitting the porcelain and being ruined forever I thought I could grab the handle in midair before that happened.......WRONG....so my finger caught it instead of the porcelain.........Dr. told me to get rid of it........not the finger.......the knife.....
!!
Glad your finger survived ! I can understand about knives slipping , had my share of that.
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Old 09-11-2008, 12:39 PM   #29
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make pesto from your garden when the basil is plentiful.
then use an asorbic [is that a word?} tablet or grated lemon rind to keep it from going gray or black in the freezer and freeze in ice cube trays for later use.
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Old 09-11-2008, 02:47 PM   #30
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Don't Play With Matches.......
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