Comments on: Praise please!

By: New Year’s Resolutions: A Manifesto « Jenny's Books

New Year’s Resolutions: A Manifesto « Jenny's Books — Wed, 13 Apr 2011 00:32:14 +0000

[…] one amalgam recipe, and then use that amalgam recipe to cook an official food of Louisiana and have it come out awesome. 4. Read more translated modern poetry and find a translated modern poet to […]

By: Jeanne

Jeanne — Sun, 06 Feb 2011 15:53:25 +0000

In reply to Jenny. Care, it's "wash-a-taw"

By: trapunto

trapunto — Fri, 04 Feb 2011 18:01:16 +0000

In reply to Trapunto. I did get that. You're still juggling pastry, I'm still impressed. I have had failures with boughten crusts where they split at the folds because I tried to unfold them when they were too cold.

By: Jenny

Jenny — Fri, 04 Feb 2011 00:58:14 +0000

In reply to Trapunto. But I didn't make the crust! You got that, right? I am in no way capable of making pies with homemade crusts. :p

By: Jenny

Jenny — Fri, 04 Feb 2011 00:56:50 +0000

In reply to Care. If I were home I'd make them for my sister's boyfriend, it's his birthday on 3/14! But I'm not so too bad for him. :p

By: Jenny

Jenny — Fri, 04 Feb 2011 00:55:47 +0000

In reply to Lesley. Aw, sorry, but on the up side, they're really easy. You know they had to be easy if I succeeded at them.

By: Jenny

Jenny — Fri, 04 Feb 2011 00:53:34 +0000

In reply to Alyce. Thank you! I love meat pies, and I think the fact that they are a feature of cooking from all over the world is just PROOF of their amazing greatness.

By: Trapunto

Trapunto — Thu, 03 Feb 2011 17:35:06 +0000

Belated praise! Anything with a crust impresses me; anything with a crust cooked in a NY apartment makes my jaw drop with impressedness. It’s funny how spice amounts turn out different in different situations, counterintutive sometimes. I love my heavy Belgian enameled skillet. I went years with just woks and a thin stainless fry pan, then my grandma gave me her skillet because it was too heavy for her to heave around anymore, now I hardly use anything else. I’m not sure how it affects flavor, but it is a lot easier to use, the heat is more even, and it’s easier to get to a good temperature and keep it there.

“Cook until vegetables are wilted.” I like the way you say it like it is!

By: Care

Care — Wed, 02 Feb 2011 16:59:53 +0000

LOVELY. I want to make more savory pies this year. And you are close enough to National Pie Day to celebrate. Plan to make these again on 3/14?

By: Care

Care — Wed, 02 Feb 2011 16:58:56 +0000

In reply to Jenny.

OR… if you fancy the boxes that have the easy-make-scrambled-eggs (that look like milk cartons) already beaten eggs than you can just use that. It’s easier because you can pour out just a Tblspoon or so.

and smearing on gently with a back of a spoon can work if you don’t like using your fingers or don’t have a little brush.