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Pastry has been my foil for years. I've tried every recipe and method and had people show me, and it never works out on my end. That I struggle so much with it has always baffled me, because I'm awesome at biscuits to the extent that they're my go-to starch as a side in meals. But today I wanted to make a pie. I decided to say "gently caress it" to following a recipe, and to just follow my instincts with the flour, fat, and water. I avoided measuring much, and just went by feel instead of following Paula Deen's or Martha Stewart's or the executive chef who I worked for eight years ago's or my mom's guidelines, and just mix it until it looked how I wanted it, measuring more to see where I had gone than where I was going. I ended up with like, oh 2/3 cup of lard, 2 cups of flour and 3/4 cups of water + some salt. This pie looks loving perfect. I'm so proud of myself right now and I just needed to share with some cooking types. It's not in the oven yet - it's resting in the fridge while the oven preheats. I might post pics when it's finished, provided that I don't burn it or anything.
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Dec 31, 2014 22:17
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| # ? May 25, 2024 23:02 |
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A good pie crust is a wonder and a skill you will keep forever. Good work.
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Dec 31, 2014 22:24
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The Midniter posted:Congrats!! Did she get you the nice sexy red one? It's so nice. So nice. I think she got the black one, not sure though. Do you have the original, or already got this updated model? I'm looking forward to cooking the poo poo out of some eggs...
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Dec 31, 2014 22:26
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mindphlux posted:I think she got the black one, not sure though. Do you have the original, or already got this updated model? I'm looking forward to cooking the poo poo out of some eggs... I got the new one. It's loving awesome. (da red wunz cook fasta)
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Dec 31, 2014 22:40
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I got one too. Can't wait. What should I vizzle first?
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Dec 31, 2014 23:26
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  I jumped the gun a bit on cutting it. I think I can do better, but my confidence level with pastry is still way up. And if I had a circulator, I'd never use it for anything but eggs.
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Dec 31, 2014 23:51
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Going to a low key evening at friends. Bringing a bunch of stuff I didn't make myself, including cheese I can't eat. I found a Moroccan spiced old cheddar that looks really swell, and I grabbed a herbed goat cheese, and a Camembert. A tapenade, some pumpkin snickerdoodles I did actually make, probably the last of the rumballs I made - oh as I'm typing this I realize I can't bring the rumballs cause there is going to be a fellow with a nut allergy there. And I need to pick up Hagen Dazs salted caramel bars, because they are my husband's favorite and it's his birthday at midnight.
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Jan 1, 2015 01:50
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Nice flaky crust there, CommonShore.
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Jan 1, 2015 02:07
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Drink and Fight posted:I got one too. Can't wait. What should I vizzle first? eggs and chicken
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Jan 1, 2015 02:12
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steak you loving heathens get a prime loving steak and cook it perfectly
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Jan 1, 2015 02:41
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Bertrand Hustle posted:steak you loving heathens why would i do that when i could just duckass
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Jan 1, 2015 04:46
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queck
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Jan 1, 2015 05:19
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I am regretting not buying nice bread somewhere on New Year's Eve. I want to eat Welsh Rarebit and all sorts of hipsters left some really nice looking beers around my place.
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Jan 1, 2015 07:19
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I took my beautiful laminated santoku on holiday to South Africa with my whole family because its light and good, and rental house knives are always abysmal. I just discovered that somebody dropped it and broke the tip off, and didn't even loving tell me. So angry.
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Jan 1, 2015 11:31
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therattle posted:I took my beautiful laminated santoku on holiday to South Africa with my whole family because its light and good, and rental house knives are always abysmal. I just discovered that somebody dropped it and broke the tip off, and didn't even loving tell me. So angry. Divorce your family.
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Jan 1, 2015 11:34
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therattle posted:I took my beautiful laminated santoku on holiday to South Africa with my whole family because its light and good, and rental house knives are always abysmal. I just discovered that somebody dropped it and broke the tip off, and didn't even loving tell me. So angry. This is why you learn to use a waterstone, bring that with you instead and sharpen the lovely rental house knives.
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Jan 1, 2015 13:10
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This is in no way food related, but I wanted to share my restoration project with you folks. This is a 100 year (or so) old brace that we used to tap maple trees (so I guess a bit food related) when I was a kid. Full album is here: http://imgur.com/a/MORyy
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Jan 2, 2015 12:36
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Happy new year, GWS. Thanks for all your help this past year. I've made great strides and I couldn't have done it without you all.
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Jan 2, 2015 14:08
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Here's the menu from my NYE dinner. I got the charcuterie board, salmon, and chocolate peanut butter tower. She got the lobster bisque, ravioli, and creme brulee. We also had some raw oysters. It was all very very good.
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Jan 2, 2015 15:11
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Phummus posted:This is in no way food related, but I wanted to share my restoration project with you folks. This is a 100 year (or so) old brace that we used to tap maple trees (so I guess a bit food related) when I was a kid. Dude that' really amazing how it went from old and crusted to the new hotness. Seriously great work.
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Jan 2, 2015 20:25
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dino. posted:Dude that' really amazing how it went from old and crusted to the new hotness. Seriously great work. Thanks, dino!
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Jan 2, 2015 21:05
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Have any of you nerds heard about this? 300k in wine was stolen from The French Laundry on Xmas.
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Jan 3, 2015 00:35
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so im thinking about taking a trip to nashville over MLK weekend, mostly to get some hot chicken. anyone live in the area or have any restaurant / things-to-do recommendations? I'm on the waitlist for catbirdseat but not expecting to get a spot. :/
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Jan 3, 2015 02:24
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eat at husk eat at husk eat at husk eat at husk eat at husk eat at husk eat at husk
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Jan 3, 2015 02:31
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Follow Strategic Hospitality (the restaurant group that owns Catbird) on twitter, they occasionally have a reservation open up they tweet about but I guess they'd go to their wait list first. But if you're willing to make any more impromptu trips... Husk is indeed great and they have a great bar too. Without a reservation you can typically find a seat at the bar for lunch. Get their fried chicken and the plate of southern vegetables. Lisa Donovan is no longer the pastry chef there but when she was, the desserts were not to be missed. They're probably still good. Nashville has had a lot of casual fine dining places open in the last few years, I'd recommend any of Rolf and Daughters, City House, the 404 Kitchen and Lockeland Table. Reservations recommended for all of them but Rolf and Daughters has a communal table that is first come first serve or can try the bar at City House. Josephine is another similar type place where you can eat at the bar without a res. Remember that Prince's has weirdish hours and is cash only. I also like both Pepperfire (where you can also get a deep fried grilled cheese with hot chicken spices) and Hattie B's too which are easier to get to. Some people are not so big on the Hattie B's chicken but they do have the best sides and they serve beer. Actual Food at the POP pop-up restaurant space has a great brunch. Sinema for fancy brunch. There's a bunch of newish places I haven't been to yet: Union Common, the Sutler (more a music venue but food's supposed to be good), Adele's, Prima. I always recommend Jeni's ice cream for visitors to Nashville but they have that in Atlanta now. Patterson House is the speakeasy type bar that is run by the Catbird Seat people (it's right below Catbird). There's always a wait but if you're out late then head there at like 12/1am and there probably won't be a long wait. Here's a map of stuff I put together when I got married and had a lot of out of town guests: https://mapsengine.google.com/map/viewer?mid=zLLPt3Vw2H38.kzlDYdmedUoQ
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Jan 3, 2015 07:40
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awesome, thank you x1000000 mich + casu. y'all confirmed my basic suspicions about the food scene there. I had been leaning away from husk (because I want to eat at sean's original place in charleston really) but I'll probably give it a go. good to know about princes, I would have totally shown up at a random hour they weren't open. also appreciate the other tips, I'm really starting to get excited about this (formerly) nebulous plan for a mini vacation.
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Jan 3, 2015 10:26
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I haven't been to Charleston Husk but from what I hear, since both are very regional ingredient driven, seafood is more of a standout there while beef and vegetables are bigger in the Nashville location. Oh, also Nashville Husk has a really good burger if you're like me and want to try all the good burgers. Burger and fried chicken at Husk are lunch time only I forgot to mention. Even though Nashville is the second location, Sean Brock is here all the time based on what I see him post on twitter and that I've seen him at the restaurant three or four times of the dozen or so times I've been there. If I had to choose, on a Saturday I'd do Husk for lunch (or I guess brunch), then Prince's for mid-day meal (as they don't open til 2pm on Sat), then Rolf and Daughters for later dinner. Also be sure to block 1-1.5 hours for Prince's on a Saturday, there's always a line, even right at 2 when they open. Alternatively on weekends Prince's is open til 4am. It's not considered a great area of town though.
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Jan 3, 2015 15:21
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I love this forum, you guys are great.
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Jan 4, 2015 08:36
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is GWS good again
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Jan 5, 2015 05:50
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The Fear posted:is GWS good again Nah
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Jan 5, 2015 06:29
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The Fear posted:is GWS good again Nah, some idiot has been crapping things up lately talking about how s/he absorbs cheffy knowledge by proxy.
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Jan 5, 2015 06:37
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I roomed with an accountant for a while, lemme do your taxes, k?
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Jan 5, 2015 06:38
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Casu Marzu posted:Nah, some idiot has been crapping things up lately talking about how s/he absorbs cheffy knowledge by proxy. Lame
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Jan 5, 2015 06:38
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Generalissimo
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I also lived with a mechanic for a year, let me tell you about head gaskets
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Jan 5, 2015 06:38
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Casu Marzu posted:I also lived with a mechanic for a year, let me tell you about head gaskets That's how pr0k's mom pretties up a blowjob, right?
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Jan 5, 2015 06:40
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The Fear posted:Thing is good? No, thing is bad.
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Jan 5, 2015 06:44
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Thing has always been bad.
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Jan 5, 2015 13:01
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So. Diastatic malt powder. How well does this poo poo work on a sweet potato puree, rather than a straight up potato puree?
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Jan 5, 2015 15:22
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ascendance posted:So. Diastatic malt powder. Its action is to break starch down into sugar, making the potatoes sweeter. Sweet potatoes already have about 7x as much sugar as russet potatoes. They also have half as much starch as a russet and 3/5 as much starch as a Yukon. Which suggests it might be unnecessary and will probably be not as effective in sweet potato.
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Jan 5, 2015 18:21
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| # ? May 25, 2024 23:02 |
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I believe if you want super awesome sweet sweet potatoes you can just hold at 150F for a really long time to get em to convert more sugar, then tun the heat up to soften.
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Jan 5, 2015 18:29
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