In a game with my 7 year old nephew I once introduced them to the island of Nevlund, populated by pirates, barbarians, and a village of halflings who worshipped Pytorpin, Emperyeal Lord of youth and adventure.
Nevlund? Sounds Danish.
I sometimes wonder if the people who write some kid's shows are big rpg players.
considering the switch to writers room formats nowadays, its only a matter of tome until you get a gamer in the room.
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I use the one my sister-in-law gave me, and she's gone and taken classes in food chemistry(!). For a 2-crust pie: 2 c flour, 1 tsp salt, mix, add 3 cold tbsp shortening (she uses Crisco. I use Crisco), blend w/pastry blender until you get little pebbles. Add 3 more tbsp shortening, blend, blend, blend until it looks like cornmeal. Add 1 tbsp ice water at a time, using your hand to work the ingredients together until it all forms a ball. Roll out with plenty of flour on a silicone mat, and that gets my SIL fantastic results every time. I've watched her do it. I've done the same damned thing, and I still get cement. *Throws paws up* If you've got a better idea how I could propitiate the Pastry Gods, I'd be thrilled to hear it.
Okay, well, I may not have studied food chemistry, but I do know that flour and water makes great glue. And that recipe looks like too little fat, overworked dough, and too much water to me.
Basic All-Purpose Flaky Pastry Recipe
I use one egg yolk plus lemon juice or vinegar as part of the measured liquid to guarantee a tender, easy-to-handle pastry. This is especially important if you have a tendency to overhandle the dough.
Quantity: For one 2-crust 8-or-9-inch pie (with some dough left over for trimming), or one 11-or-12-inch pie or tart shell, or nine 4-inch tartlets.
2 cups all-purpose flour, sifted
3/4 teaspoon salt
1/2 cup unsalted butter, chilled
3 T shortening (lard, Crisco, or margarine), chilled
5 to 6 T ice water, or use 1 T lemon juice or unflavored vinegar as part of the measured liquid
Optional: 1 large egg yolk (1 T) included as part of measured liquid (Note: to strengthen patry for use with moist fillings, use 1 whole large egg [3 T] instead of the yolk alone
Optional sweetener: 2-4 T granulated or confectioners' sugar
Basic Preparation Technique
1. Combine the dry ingredients (flour, sugar, salt) with the cut-up, chilled fat (butter, lard, Crisco, or margarine) in a large bowl. Working quickly and lightly, pinch and slide the lumps of dough between your fingertips until the mixture resembles dry rice. This process layers the shortening and flour together, creating "leaves" that will form flakes when baked. Fingertips are used instead of the warmer palm of your hand because warmth melts shortening, which can then be absorbed by the flour, causing the dough to toughen. The rule: Keep everything as cold as possible. Instead of using fingertips to mix dough, you can also use a pastry blender (wire loops attached to a handle), a fork, or tow cross-cutting table knives.
2. At this point, add liquid of your choice (ice water, lemon juice or vinegar, egg) plus flavorings. Take care not to overwork the dough lest you develop its elasticity. Lightly combine the dough until it just begins to cling together in clumps, but before it forms a ball. Sprinkle on a tiny bit more water if the dough looks too dry. Dough should feel pliable like clay, but not sticky. If you catch the dough at this point, you will not overwork the pastry.
3. Turn the dough out onto a sheet of wax paper. Lift the paper's opposite corners and press them together, squeezing the dough into a cohesive ball. Wrap the dough and refrigerate 20 to 30 minutes at least, but the longer the better, up to several hours or overnight. Chilling allows the glutenous, or elastic, properties of the flour to relax and helps prevent the dough from shrinking during baking. Wrapped dough can be refrigerated 3 to 4 days, or frozen for up to 6 months. (Note: Allow chilled dough to sit out at room temperature a few minutes to lose its extreme hardness before rolling it out.)
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I use the one my sister-in-law gave me, and she's gone and taken classes in food chemistry(!). For a 2-crust pie: 2 c flour, 1 tsp salt, mix, add 3 cold tbsp shortening (she uses Crisco. I use Crisco), blend w/pastry blender until you get little pebbles. Add 3 more tbsp shortening, blend, blend, blend until it looks like cornmeal. Add 1 tbsp ice water at a time, using your hand to work the ingredients together until it all forms a ball. Roll out with plenty of flour on a silicone mat, and that gets my SIL fantastic results every time. I've watched her do it. I've done the same damned thing, and I still get cement. *Throws paws up* If you've got a better idea how I could propitiate the Pastry Gods, I'd be thrilled to hear it.Well, FAWTLers, it's been the usual war with the pie crust, and once again, I lost. I don't get it. My mom, my sister-in-law, my best friend's daughter - they all say, "Pssht, there's nothing to it!", and turn out these lovely, flaky creations that could win the state fair. I....produce concrete. As in, break-you-teeth, you-could-use-this-for-battleship-deck-plating hard. Everything else, I can do. Turkey, no sweat. Stuffing and side dishes, ditto. Pie crust - well, at this point I should probably throw my paws up and admit that it just isn't going to happen. At least the pumpkin part will taste good!Out of morbid curiosity, what recipe are you using? And how are you mixing in the butter/margarine? I'm trying to figure out how that is even possible. My mom had the same problem with pie crust and I had less than stellar results with mine until I found a better recipe than she was using.
This year is actually the first time I got the pumpkin filling 'right'. My previous efforts were perfectly fine, but not just like the pies from the store and my family was not happy with the difference. This was the first time I got the whole pie right. Didn't need the backup frozen pie after all. :)
It sounds to me like you are overworking the dough. I hand-mix my pie crusts with a pastry blender and stop immediately when they have the consistency I am looking for. If the dough gets worked too much, it turns into concrete. Might be worth a try next time.
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We had a lovely Thanksgiving at my sister's. Her 3 kids are all grade-school aged, which gives them a fun combination of energy and mischief.
My mother was there as well, and it was great for us to all be together.
And the food was absolutely delicious. Especially my mom's candied sweet potatoes. Oh man.
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You will be having beef with John's family?
*cough-cough*
Going to sleep.
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Tomorrow John's sister is visiting because she is attending a friend's wedding nearby on Sunday. His other sister who is local will also come for dinner. I am making a beef tenderloin. I am very excited about this.
I used to do beef tenderloins in my rotisserie. Always loved doing that. I'd cut the tenderloin all along its length and insert pieces of garlic, the rub the while thing down with some creole seasoning.
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Tomorrow John's sister is visiting because she is attending a friend's wedding nearby on Sunday. His other sister who is local will also come for dinner. I am making a beef tenderloin. I am very excited about this.I used to do beef tenderloins in my rotisserie. Always loved doing that. I'd cut the tenderloin all along its length and insert pieces of garlic, the rub the while thing down with some creole seasoning.
Interesting approach.
This will be roasted with a special ragout sauce.
the Great White Egrets have arrived from the East to winter in my home valley - always the sign that Autumn has gone and Winter is coming
Cool!
Baby gift is on the way!:)
Well, the job has been extended. I may be here another week. I hope everyone had a great holiday.
It sounds to me like you are overworking the dough. I hand-mix my pie crusts with a pastry blender and stop immediately when they have the consistency I am looking for. If the dough gets worked too much, it turns into concrete. Might be worth a try next time.
Probably. I get tense and frustrated and then I end up absolutely pounding on it. I do use a pastry blender and cold ingredients, but I can never seem to get the amount of water right. One minute it's powder, the next it's all a ball of goop. And how do you roll it out without the dough getting cracks all along the edges? That drives me even more nuts.
It sounds to me like you are overworking the dough. I hand-mix my pie crusts with a pastry blender and stop immediately when they have the consistency I am looking for. If the dough gets worked too much, it turns into concrete. Might be worth a try next time.Probably. I get tense and frustrated and then I end up absolutely pounding on it. I do use a pastry blender and cold ingredients, but I can never seem to get the amount of water right. One minute it's powder, the next it's all a ball of goop. And how do you roll it out without the dough getting cracks all along the edges? That drives me even more nuts.
I just stop and smooth out the cracks as I work. And yeah, I'm pretty sure those drive everyone nuts. And there is just no way to avoid the cracks along the edges.
Woot got radio tray on my laptop now.
I just stop and smooth out the cracks as I work. And yeah, I'm pretty sure those drive everyone nuts. And there is just no way to avoid the cracks along the edges.
Ah. You know, weird as it may sound, I'm guessing that doing some relaxation/meditation might help. Like I said, I tend to get frustrated and pound on the dough, and I'm guessing that that's why I'm overworking it. (Of course, I could also just cheat and make a quick trip to Trader Joe's.) At any rate, having goals in life is good for the soul, or so I've heard. [/fangy grin]
What a beautiful morning! Oh, wait, letter from my bank saying that there is problem with my proof of address...
I went to bank and learned that the wording on my letter of employment is wrong and I have to go to the employment agency I was working for and get them to write it once again according to specifications. Assuming they haven't decided to get rid of me completely. They were closed today so I have to go there on Monday. Ask about any other work as well.
*sigh*
Local red tape is worse than in Poland.
And the wife is really ready to pop.
cmooooooooon Sagittarius baby!
Debating whether or not to On Demand the Man of Steel movie.
loved thr movie myself despite some plot holes.
Tomorrow John's sister is visiting because she is attending a friend's wedding nearby on Sunday. His other sister who is local will also come for dinner. I am making a beef tenderloin. I am very excited about this.I used to do beef tenderloins in my rotisserie. Always loved doing that. I'd cut the tenderloin all along its length and insert pieces of garlic, the rub the while thing down with some creole seasoning.
I miss rotisserie. ..moms is sitting around rusting. I could go for some chicken or beef right now...
I just stop and smooth out the cracks as I work. And yeah, I'm pretty sure those drive everyone nuts. And there is just no way to avoid the cracks along the edges.Ah. You know, weird as it may sound, I'm guessing that doing some relaxation/meditation might help. Like I said, I tend to get frustrated and pound on the dough, and I'm guessing that that's why I'm overworking it. (Of course, I could also just cheat and make a quick trip to Trader Joe's.) At any rate, having goals in life is good for the soul, or so I've heard. [/fangy grin]
work out on a punching bag, not dessert!
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arrived in Dortmund for the Black Sabbath show \m/
*blink*
YAY! PbPs advanced!
Great stuff. I'm sure it'll be amazing aeglos, or at least I hope it will - I do prefer the smaller venues, but ..... Sabbath!
Well done Patrick, always tricky trying to tame those unruly beasts.
And that a good idea CH.
Damn. I'm sorry drejk. That sounds like b+!&~%!~, if I were closer I'd throw a turkey through their window. Making an example is unncessary in a modern workplace, especially since they're keeping everyone else!
Agreed. That really sucks!
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Melancholy has stricken me once more. Here's why...
I hope you're doing better.
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Maps turned in for a module I wrote.
Monster turned in for Kobold Press's Monarch of the Monsters contest.
Something else turned in for someone else.
I'm feeling productive again, so yay.
Back to work, I suppose...
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Something else turned in for someone else.
OOOOOO.... I'm so curious ....