Text 1898, 126 rader
Skriven 2008-02-05 12:44:32 av Janis Kracht (1:261/38)
   Kommentar till text 1827 av Ruth Haffly (1:396/45.28)
Ärende: BlueWave                                                 [2]
====================================================================
Hi Ruth!

>> > And pastry dough is more fickle than bread--a tablespoon or so of
>> flour > may not make a lot of difference in a loaf of bread but will
>> in a pie > crust.

>> Yes, that is so true.. also a few too many drops of water can ruin a
>> pie crust :(

> Very much so. I used to do a crust that called for milk and vinegar as
> the liquids but the last few I made, the recipe caled for water.

I generally use a flour-paste dough for pie crust.. IIRC, it was

Mix 2 cups flour, 1 tsp. salt
Remove 1/3 cup of the mixture from the bowl. Mix the 1/3 cup mixture with 1/4
cup water to form a paste. Cut 2/3 C shortening into the remaining flour/salt
Then work the paste into flour and shortening. 2 crust pie shell

Take care,
Janis




>> >  Do you use a pastry flour?  We use a whole wheat pastry flour;
>> > it's a very different thing to work with than the flour I use for

>> Yes, I do use it quite often... I also bought quite a bit of grain to
>> grind with my mill. It's nice to do it that way, and I get good
>> results with it. That flour doesn't seem to bother me much at all.. I
>> guess it has to do with the softer texture of it.. not sure :)

> Good to hear you found something that doesn't give you much trouble.  We
> buy the soft winter wheat to grind for pastry flour; it is very
> different from the hard winter wheat in texture.


>> to work at a
>> > less stressful pace now.

>> Yes, you don't need stress, that's for sure.  It won't be any good for
>> you.

> For sure!  I've learned to say "no" when needed now.

>>> seafood sausage.. surprising they even made it since Louisville's not
>>> near on coast, like NYC is <grin>.. but it was soo good.

>> > I've not encountered a seafood sausage yet.  What did they use for

>> Scallops, shrimp lobster meat and some type of white fish.  The
>> seasonings were tarragon and chives :)

> Sounds interesting; I may try to find one out here.

>>> cups were whole wheat.. it was really good :)

>> > Yes, the whole wheat flour adds a whole new layer of taste--much
>> better > than the white, IMO.

>> Agree there :) We've noticed it is definitely more filling in general,

> Yes, so you don't need to eat as much to get full. With our older bread
> machines, half a sandwich would be enough to fill me.


>> > It'll be here before you know it.

>> Ha.. everyone says that to me, then the temperature drops again <vbg>

> A friend of ours in NC used to tell us to expect one more cold snap
> before Easter, then the weather would warm up.  It usually held true but
> we're going to have a very early Easter this year. And, I remember some
> snows during the week o Easter vacation in mid April.

>>> In the summer, my garden is always full of summer squash.  This is one
>>> of Ron's favorites.
>>> 4 small yellow summer squash, or 2 medium sized squash, sliced in
>>> rounds 1 Tablespoon olive oil
>>> 1 Tablespoon butter
>>> 2 cloves garlic, minced
>>> 1 medium onion, minced
>>> 2-3 Tablespoons fresh basil, chopped 1/2 teaspoon salt

>> > Hmmmmmmmm, would it work with zuchinni?

>> It doesn't have the same flavor of yellow squash in this but sure, it
>> would work.   Yellow squash is so sweet. We even add it to marinara
>> sauce :)
>> With Zucchini, you get more of the flavor of a good minestrone soup
>> though when added to Tomato sauce..

> OK, Steve like zuchinni better than yellow but maybe he would like this
> way of fixing it.


>> Here's a recipe that came in handy when my garden was over producing
>> <g> I was making yellow squash bread, yellow squash soup, yellow
>> squash mock apple pie :) :)

>> ==Shrimp and squash over linguine=====
>> 2 quarts of water
>> 1/2 teaspoon salt
>> 2 cups fresh green beans
>> 1 small yellow squash, cut in 2 inch lengths 1 small zucchini, cut in
>> 2 inch lengths 1 lb. shrimp, peeled and deveined
>> 1 lb. linguine
>> 1/4 cup olive oil
>> 1 Tablespoon butter
>> 2 cloves garlic, minced
>> 1/4 cup fresh parsley

> That looks good to me. (G)


> ---
> Catch you later,
> Ruth
> rchaffly@earthlink.net  FIDO 1:396/45.28


> ... Always butter up the SYSOP, they taste better that way.

--- BBBS/LiI v4.01 Flag
 * Origin: Prism bbs (1:261/38)