I can't believe they're in the World Series! Crazy.
Turbo-Hydramatic?
Greased Lightening?!?!?!?
Mal: You want to tell me how come there's a statue of you here looking at me like I owe him something? Jayne: Wishing I could, Captain.
'Jaynestown'
Natter 54: Right here, dammit.
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
Jesse - Oct 22, 2007 3:13:49 am PDT #7888 of 10001
Sometimes I trip on how happy we could be.
Sue - Oct 22, 2007 4:00:13 am PDT #7889 of 10001
hip deep in pie
I can honestly say that the vodka pie crust was the flakiest crust I have ever made. Please keep in mind that I have only made one other pie and two tartlets before.
I had seriously doubts about this working. The dough was so wet and sticky that I even put a little more flour than the recipe called for. Also, I had only measured the flour by volume and not weight and I was worried that I had made a serious error. The apple pie itself is pretty tasty, but I'll have to other more objective judges weigh in.
Nora Deirdre - Oct 22, 2007 4:39:17 am PDT #7890 of 10001
I’m responsible for my own happiness? I can’t even be responsible for my own breakfast! (Bojack Horseman)
I'm so sorry, Corwood.
tommyrot - Oct 22, 2007 5:05:02 am PDT #7891 of 10001
Sir, it's not an offence to let your cat eat your bacon. Okay? And we don't arrest cats, I'm very sorry.
Jesse - Oct 22, 2007 5:18:05 am PDT #7892 of 10001
Sometimes I trip on how happy we could be.
I can honestly say that the vodka pie crust was the flakiest crust I have ever made. Please keep in mind that I have only made one other pie and two tartlets before.
That's quite a selling point, given that the reason I'm scared to make pie crust is that I think it's all about knowing the feel or whatever, which I obviously don't, since I've never made one before.
Kat - Oct 22, 2007 5:22:25 am PDT #7893 of 10001
"I keep to a strict diet of ill-advised enthusiasm and heartfelt regret." Leigh Bardugo
Yummy flakey crust sounds good. I wonder why the vodka works? or how it works.
Noah and I are staying home today. There was an issue with Lori being stuck in Joshua Tree and she is part of our complex day care solution. In lieu of taking him to day care, I'm staying home where the particulate from the fires is not so bad. He's stuffy nosed and so am I. We have errands to run and playing to do.
§ ita § - Oct 22, 2007 5:23:22 am PDT #7894 of 10001
Well not canonically, no, but this is transformative fiction.
Getting to a point with pie pastry that you know how it should turn out after baking is a bit of an adventure. This recipe sounds like you'd have to toss all those reflexes out, because it probably feels like a failure.
Sue - Oct 22, 2007 5:27:10 am PDT #7895 of 10001
hip deep in pie
This recipe sounds like you'd have to toss all those reflexes out, because it probably feels like a failure.
It totally does. I was sure that it was going to come out as hard and crisp as a cookie. I still wonder if it would have turned out differently if I had weighed the flour. Also, from the recipe, it didn't seem like it should that wet and sticky, but I was loathe to add too much more flour, lest it come out heavy as a brick.
Jesse - Oct 22, 2007 5:27:58 am PDT #7896 of 10001
Sometimes I trip on how happy we could be.
Kind of like the no-knead bread? It's hard to believe that the pile of slop you end up with will turn into an awesome loaf of bread.
Kat - Oct 22, 2007 5:29:41 am PDT #7897 of 10001
"I keep to a strict diet of ill-advised enthusiasm and heartfelt regret." Leigh Bardugo
Listening to you all talk about stuff, like bread and pie crusts, maybe I should bake today even though it is going to be hot?