tag:blogger.com,1999:blog-8318851440327600651.post5524199455051830047..comments2023-09-04T08:55:05.434-05:00Comments on the latest DISH: tarts, flanks, and tender flakes...the DISHhttp://www.blogger.com/profile/12183261862775142331noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-8318851440327600651.post-80299029971444443292010-02-05T11:42:56.682-06:002010-02-05T11:42:56.682-06:00Ugggghhhhh... i so wish I was there right now. tha...Ugggghhhhh... i so wish I was there right now. that sounds soooooo good. Can't wait to see it and try it out.the DISHhttps://www.blogger.com/profile/12183261862775142331noreply@blogger.comtag:blogger.com,1999:blog-8318851440327600651.post-75724806784349406932010-02-05T08:50:23.225-06:002010-02-05T08:50:23.225-06:00... got my new toy yesterday. A *beast* of an espr...... got my new toy yesterday. A *beast* of an espresso machine!!!<br /><br />I hold up my glass to you, buddy. You have to come over here and play!!! It is wicked awesome.Miahttps://www.blogger.com/profile/10448221791859112373noreply@blogger.comtag:blogger.com,1999:blog-8318851440327600651.post-70641413410209535722010-02-03T02:49:17.410-06:002010-02-03T02:49:17.410-06:00Well, I'm not that great with rolling out doug...Well, I'm not that great with rolling out dough either, but I always put it between sheets of waxed paper, and then rotate and roll also.... I have no problems with sticking! <br /><br />mcmarfychttps://www.blogger.com/profile/11518412552471518331noreply@blogger.comtag:blogger.com,1999:blog-8318851440327600651.post-38236647223192178052010-02-01T13:54:09.765-06:002010-02-01T13:54:09.765-06:00thanks! I'll definitely try that with the empa...thanks! I'll definitely try that with the empanadasthe DISHhttps://www.blogger.com/profile/12183261862775142331noreply@blogger.comtag:blogger.com,1999:blog-8318851440327600651.post-55163267036214943312010-02-01T13:32:23.885-06:002010-02-01T13:32:23.885-06:00Oh! And I have a dough-rolling tip for you: After ...Oh! And I have a dough-rolling tip for you: After smacking the dough down on your floured surface, run the pin over it a couple times in a straight line (ideally rolling from the center only), then rotate the dough 1/4 of the way around. Continue rolling & rotating--your result will probably be a lot closer to circular than it ever has been before! I also flip my dough over a few times to sort of keep the non-sticking-flour application even. <br /><br />Now if I only had a huge, flat surface to roll out all the doughs of my dreams...Meet Not Cutehttps://www.blogger.com/profile/08954656533557470649noreply@blogger.comtag:blogger.com,1999:blog-8318851440327600651.post-32652930136809085222010-02-01T11:39:15.832-06:002010-02-01T11:39:15.832-06:00Hey! Thanks for the shout out and the MIND READING...Hey! Thanks for the shout out and the MIND READING! I've been using a pastry dough recipe that has been continually disappointing for several months (too shrinky and waaaaaaay too greasy from the amount of butter called for)... and yet continued to use it, hoping for a pie crust miracle. And wouldn't you know it, none came. So I am more than ready to try Gourmet's! <br /><br />I know that there are a lot of "purists" who only believe in all-butter pastry doughs and ain't havin one thing to do with shortening, but after going through that brief phase myself, I am no longer one of them! I think the right balance of butter & shortening produces a far more well-rounded result than just butter. I want richness *and* light flakiness, and I've never been able to make it happen using only butter. I will try this recipe ASAP and let you know what happens. If it's really pretty, I'll send pictures. :)Meet Not Cutehttps://www.blogger.com/profile/08954656533557470649noreply@blogger.com