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Home » Discuss » DU Groups » Home & Family » Cooking & Baking Group |
wildeyed (1000+ posts) Send PM | Profile | Ignore | Sun Aug-27-06 03:01 PM Original message |
My pastry dough completely sucks. |
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NMDemDist2 (1000+ posts) Send PM | Profile | Ignore | Sun Aug-27-06 03:14 PM Response to Original message |
1. fried potatoes |
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politicat (1000+ posts) Send PM | Profile | Ignore | Sun Aug-27-06 11:31 PM Response to Reply #1 |
14. Do you slice or do you dice? |
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yellerpup (1000+ posts) Send PM | Profile | Ignore | Mon Aug-28-06 03:32 PM Response to Reply #1 |
24. Try Idahos |
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NMDemDist2 (1000+ posts) Send PM | Profile | Ignore | Mon Aug-28-06 03:44 PM Response to Reply #24 |
26. my ex had the trick. he made the best darned taters |
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yellerpup (1000+ posts) Send PM | Profile | Ignore | Mon Aug-28-06 03:51 PM Response to Reply #26 |
28. Good luck! Idahos rule for frying. |
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TygrBright (1000+ posts) Send PM | Profile | Ignore | Mon Aug-28-06 05:01 PM Response to Reply #28 |
32. Except in hash browns-- the grated kind... |
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NMDemDist2 (1000+ posts) Send PM | Profile | Ignore | Mon Aug-28-06 05:09 PM Response to Reply #32 |
33. maybe that's my problem, I don't rinse and dry them |
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joneschick (1000+ posts) Send PM | Profile | Ignore | Sun Aug-27-06 04:32 PM Response to Original message |
2. I'm not a pastry person |
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NMDemDist2 (1000+ posts) Send PM | Profile | Ignore | Sun Aug-27-06 04:39 PM Response to Reply #2 |
3. here's the pie crust SoCalDem turned me on to and it works great |
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SoCalDem (1000+ posts) Send PM | Profile | Ignore | Sun Aug-27-06 05:14 PM Response to Reply #3 |
4. Yep.. that's the world's easiest pie crust, isn't it? |
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wildeyed (1000+ posts) Send PM | Profile | Ignore | Sun Aug-27-06 05:18 PM Response to Reply #4 |
5. I don't loathe it. |
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SoCalDem (1000+ posts) Send PM | Profile | Ignore | Sun Aug-27-06 05:23 PM Response to Reply #5 |
7. I don't know.. My grandmother used lard in her crusts |
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DemExpat (1000+ posts) Send PM | Profile | Ignore | Wed Aug-30-06 03:12 PM Response to Reply #4 |
37. SoCalDem and AZDem - I am so grateful to you for posting this |
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NMDemDist2 (1000+ posts) Send PM | Profile | Ignore | Wed Aug-30-06 05:00 PM Response to Reply #37 |
38. i hear ya, when I saw this post by SoCalDem I had to try it |
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SoCalDem (1000+ posts) Send PM | Profile | Ignore | Sun Aug-27-06 05:19 PM Response to Original message |
6. I am a pastry "whiz" and I'll give you TWO tips... |
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Warpy (1000+ posts) Send PM | Profile | Ignore | Sun Aug-27-06 06:16 PM Response to Original message |
8. First, allow plenty of time |
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murphymom (443 posts) Send PM | Profile | Ignore | Sun Aug-27-06 08:07 PM Response to Original message |
9. Flour tortillas |
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politicat (1000+ posts) Send PM | Profile | Ignore | Sun Aug-27-06 11:59 PM Response to Reply #9 |
16. Get the unbaked ones from Costco or from a tortelleria. |
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murphymom (443 posts) Send PM | Profile | Ignore | Mon Aug-28-06 10:43 AM Response to Reply #16 |
18. Where in Costco are the unbaked ones? |
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wryter2000 (1000+ posts) Send PM | Profile | Ignore | Mon Aug-28-06 01:32 PM Response to Reply #18 |
19. They're in the deli case with the Mexican foods |
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murphymom (443 posts) Send PM | Profile | Ignore | Mon Aug-28-06 02:51 PM Response to Reply #19 |
22. Thanks |
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politicat (1000+ posts) Send PM | Profile | Ignore | Mon Aug-28-06 08:56 PM Response to Reply #18 |
34. refrigerator section, near the butter and breakfast meats at mine. |
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yellerpup (1000+ posts) Send PM | Profile | Ignore | Mon Aug-28-06 03:45 PM Response to Reply #9 |
27. Try rolling them out with a big wine bottle |
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spindrifter (1000+ posts) Send PM | Profile | Ignore | Sun Aug-27-06 09:12 PM Response to Original message |
10. I have used the Joy of Cooking |
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wildeyed (1000+ posts) Send PM | Profile | Ignore | Mon Aug-28-06 04:45 PM Response to Reply #10 |
30. I made the extra-rich pastry dough recipe |
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Warpy (1000+ posts) Send PM | Profile | Ignore | Thu Aug-31-06 08:54 AM Response to Reply #30 |
39. I learned from a book, too |
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wakemeupwhenitsover (1000+ posts) Send PM | Profile | Ignore | Sun Aug-27-06 09:26 PM Response to Original message |
11. Fried Rice. What could be so danged hard about |
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SoCalDem (1000+ posts) Send PM | Profile | Ignore | Sun Aug-27-06 11:18 PM Response to Reply #11 |
12. Easy fried rice.. cook the rice the day before |
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wryter2000 (1000+ posts) Send PM | Profile | Ignore | Mon Aug-28-06 01:33 PM Response to Reply #12 |
20. What the others said |
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politicat (1000+ posts) Send PM | Profile | Ignore | Mon Aug-28-06 12:06 AM Response to Reply #11 |
17. Day old rice. |
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politicat (1000+ posts) Send PM | Profile | Ignore | Sun Aug-27-06 11:26 PM Response to Original message |
13. Jello. |
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wildeyed (1000+ posts) Send PM | Profile | Ignore | Mon Aug-28-06 04:33 PM Response to Reply #13 |
29. I finally perfected rice, too. |
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politicat (1000+ posts) Send PM | Profile | Ignore | Mon Aug-28-06 09:02 PM Response to Reply #29 |
36. I've got a rice cooker, too. |
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NMDemDist2 (1000+ posts) Send PM | Profile | Ignore | Mon Aug-28-06 04:56 PM Response to Reply #13 |
31. you're not the only person around here who has said that-here's from |
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politicat (1000+ posts) Send PM | Profile | Ignore | Mon Aug-28-06 09:00 PM Response to Reply #31 |
35. I couldn't make Jello in Phoenix, at 430 feet altitude.... |
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Warpy (1000+ posts) Send PM | Profile | Ignore | Thu Aug-31-06 08:59 AM Response to Reply #31 |
40. I've made the stuff from sea level to 7500 feet with no problem |
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politicat (1000+ posts) Send PM | Profile | Ignore | Sun Aug-27-06 11:57 PM Response to Original message |
15. I only make pastry in the winter when I can get my hands cold. |
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wryter2000 (1000+ posts) Send PM | Profile | Ignore | Mon Aug-28-06 01:37 PM Response to Original message |
21. Flo Braker's instructions are perfect |
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Warpy (1000+ posts) Send PM | Profile | Ignore | Mon Aug-28-06 02:55 PM Response to Reply #21 |
23. I use the food processor to cut the butter into the flour |
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yellerpup (1000+ posts) Send PM | Profile | Ignore | Mon Aug-28-06 03:42 PM Response to Original message |
25. I use an old French recipe that tastes great |
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