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Old 09-13-2016, 12:37 PM   #31
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Originally Posted by Mad Cook View Post
Pastry.

My mother used to say that you need cold hands and a warm heart to make good pastry but I had warm hands and a cold heart. (Which is probably true)

Thank goodness for Messrs Jusroll and their many varieties of ready-rolled pastry.
You are not alone. On this side of the pond we have Pillsbury pie crust. It is a great time saver but I find it is flavorless. The list of ingredients says there is salt in it, but I think someone just waved the salt wand across the big vat and that was it. I prefer to make my own with butter and Crisco. Sometimes I will add a small dose of the herb of the filling. Cinnamon, lemon juice, etc. Depends on what kind of pie I am making.

For Phyllo dough, we also can purchase that, frozen. Two small sheets to a box. Or you can purchase the little tart holders. A squirt of fruit filling, a dollop of whipped cream and you are good to go.
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Old 09-13-2016, 02:48 PM   #32
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gravy for me.......that's why an immersible blender is godsend and banishes those flour `'embolisms`' forever! `no one has to know of one's imperfections at Thanksgiving!!! ````````````````:)
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Old 09-13-2016, 03:00 PM   #33
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gravy for me.......that's why an immersible blender is godsend and banishes those flour `'embolisms`' forever! `no one has to know of one's imperfections at Thanksgiving!!! ````````````````:)

I was told by a fine restaurant chef to use a strainer to get those embolisms out and that is what I do.
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Old 09-13-2016, 03:15 PM   #34
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I was told by a fine restaurant chef to use a strainer to get those embolisms out and that is what I do.
Than i'd have no gravy! `you'll have to send me your recipe, Cake`poet.....`i'm hopeless at it........
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Old 09-13-2016, 04:21 PM   #35
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Than i'd have no gravy! `you'll have to send me your recipe, Cake`poet.....`i'm hopeless at it........
You just need a strong arm and a good whisk
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