tag:blogger.com,1999:blog-21995818.post4728751264338626282..comments2023-10-22T17:07:37.075-05:00Comments on breadbasketcase: Real Women Eat QuicheAnonymoushttp://www.blogger.com/profile/15187362927261194164noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-21995818.post-80085538525343417632007-10-11T12:00:00.000-05:002007-10-11T12:00:00.000-05:00pies look great. the crust is beautiful. only snag...pies look great. the crust is beautiful. only snag was when you made a generalization that vegetarians are picky. vegetarians have an arguably much broader palette than the average omnivore who focuses solely on meat for sustenance . moral, thoughtful and conscientiousness are perhaps better adjectives than picky.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21995818.post-33441557331610221422007-08-21T19:38:00.000-05:002007-08-21T19:38:00.000-05:00CP,At what age do you think you can just say "what...CP,<BR/>At what age do you think you can just say "what the hell," and start eating all the pie, cheesecake, etc., that you want. I used to think I'd hit that age at 60; now I'm hoping for 65.Mariehttps://www.blogger.com/profile/13183158217378477758noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-89290279164551073532007-08-21T16:17:00.000-05:002007-08-21T16:17:00.000-05:00I'm right there with you. I love pies, quiche, ch...I'm right there with you. I love pies, quiche, cheesecake, and pastries, which is why I never make them. I'm trying to keep temptation at bay.Chubbypandahttps://www.blogger.com/profile/12930326230203564199noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-41267801332615983612007-08-18T21:57:00.000-05:002007-08-18T21:57:00.000-05:00Jini,Care to share your no-fail pie crust recipe?E...Jini,<BR/>Care to share your no-fail pie crust recipe?<BR/><BR/><BR/>Extrastorchy,<BR/>You know the cholesterol police--they're all wrapped up with the fat police, the sugar police, and the fun police. You'll never catch them enjoying themselves and they try to make sure no one else does either.Mariehttps://www.blogger.com/profile/13183158217378477758noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-30721914400081508702007-08-16T23:35:00.000-05:002007-08-16T23:35:00.000-05:00Oh, if there are cholesterol police, I've been on ...Oh, if there are cholesterol police, I've been on the lam for years.Lisa Meltzerhttps://www.blogger.com/profile/00318612389744551191noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-15930611802442916002007-08-16T22:11:00.000-05:002007-08-16T22:11:00.000-05:00how hilarious! lard de cuisine butt is much more ...how hilarious! lard de cuisine butt is much more upper crust! :)<BR/>i am much more comfortable with pie crust than with bread....guess i need to get busy with bread baking, huh?<BR/>my mother gave me what she referred to as a no fail recipe, and it is easy, and i use it for most pies. <BR/>if i ever decide to use lard at least i know that clancy's has the good stuff!jinihttps://www.blogger.com/profile/13274997124184312649noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-33422599525495817252007-08-16T18:26:00.000-05:002007-08-16T18:26:00.000-05:00Melinda,Ah, yes--the soggy bottom problem. I'm so...Melinda,<BR/>Ah, yes--the soggy bottom problem. I'm so happy that you've come up with a solution for it. I've never tried the rolling- between-parchment solution, but I do think that parchment is a miracle, so I may try it next time. I've seen pictures of your cakes, and I think you're more artistic than I am.<BR/><BR/>ECL,<BR/>You know, I have tried the plastic wrap idea, but have always just become frustrated when the plastic wrap becomes entangled in the dough. If you have it figured out, you should post a video on YouTube, showing how it's done. Seriously.<BR/><BR/>Susan,<BR/>The book was The Tenth Man, a novelette by Graham Greene, which takes place in post-war France. It is The Tenth Man, by the way, not The Third Man. I first bought The Third Man and read it, then I realized it was The Tenth, so I read that too. I don't think he wrote any other numbered man books.<BR/><BR/>Storchy,<BR/>I love fried chicken, and I never make it. It's sort of in the same category as lard, isn't it? Something that might be good, but you're embarrassed to admit a connection with it for fear that the cholesterol police might come after you.Mariehttps://www.blogger.com/profile/13183158217378477758noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-29765969638033705372007-08-16T10:54:00.000-05:002007-08-16T10:54:00.000-05:00I've been baking bread for the past couple of mont...I've been baking bread for the past couple of months, but I've avoided venturing into pie and pastry territory for the very reason you described.<BR/><BR/>When I first moved to the South, fried chicken was the staff of life around here for a while. That was the best year of my life, despite the fact that I'm still trying to lose my fried chicken butt seven years later. Once my arteries unclog, though, I swear I'll do it all over again. Don't think I won't.Lisa Meltzerhttps://www.blogger.com/profile/00318612389744551191noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-27234655756128308612007-08-15T21:27:00.000-05:002007-08-15T21:27:00.000-05:00Beautiful quiches! I've never made a lard crust bu...Beautiful quiches! I've never made a lard crust but I'm inspired to try it.<BR/><BR/>I'm curious: what was the book?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21995818.post-70240381418726127172007-08-15T19:06:00.000-05:002007-08-15T19:06:00.000-05:00actually, what i meant to say is that i roll out t...actually, what i meant to say is that i roll out the dough between lightly floured pieces of plastic wrap.evil cake ladyhttps://www.blogger.com/profile/09028488030328153196noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-70832823942486281772007-08-15T18:48:00.000-05:002007-08-15T18:48:00.000-05:00I must have a cakebutt.The few times I've made a p...I must have a cakebutt.<BR/><BR/>The few times I've made a pie crust I've rolled the dough between two pieces of lightly greased plastic wrap...that worked out pretty well.<BR/><BR/>Your quiches look fabulous!evil cake ladyhttps://www.blogger.com/profile/09028488030328153196noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-54517000697202105612007-08-15T18:30:00.000-05:002007-08-15T18:30:00.000-05:00You are so funny! Every older lady here in UK swea...You are so funny! Every older lady here in UK swears by lard for making a good savoury pie crust. I guess trans-fats will put an end to the shortening craze!<BR/>I think pies can be a lot harder to get right. That soggy bottom can be real problem even for experts. <BR/>I always roll my pastry between parchment and it is so easy. No need for a pastry mat or pin cover and I also use very little additional flour; which can make the pastry tough. I wonder why you don't see it recommended more?<BR/>Perhaps I have it wrong? My pastry turns out quite nice though.<BR/>Your quiches look delicious. I love the fillings in Rose's book too.<BR/>This post still has me giggling! Lardbutt/breadbutt indeed!Anonymousnoreply@blogger.com