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Food!

All about food!
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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Food Fraud

Started by Ruth Anthony-Gardner. Last reply by The Flying Atheist Aug 8. 3 Replies

Timers

Started by Idaho Spud. Last reply by Idaho Spud Jul 24. 20 Replies

Exploding Pyrex

Started by Idaho Spud. Last reply by Idaho Spud Jul 4. 9 Replies

Perverse Luxury Beef

Started by Ruth Anthony-Gardner. Last reply by Dale (ForestWind) Jun 17. 2 Replies

Seafood will be far less nutritious

Started by Ruth Anthony-Gardner May 29. 0 Replies

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Comment by Daniel W on August 25, 2017 at 11:40pm

Carl, I've made hundreds of pies, over the past 40 years.  That method looks great to me.  I love a homemade pie crust as much as I love the filling.  Please let us know how it comes out.

Ruth, cute kiei kitten!

Comment by Ruth Anthony-Gardner on August 25, 2017 at 10:55pm
Comment by The Flying Atheist on August 21, 2017 at 8:02pm

Never in my life have a made a pie crust from scratch.  I've always been a bit hesitant (scared?) of doing so for some reason.  Perhaps this fear comes from years of passive listening to conversations and comments about good and bad crusts, who makes them and who doesn't.  A person either wins or loses in this arena.

Well, I just came across this article and recipe today.  I just may dip my toe into the dough and give it a try.  This article and the reader comments give me encouragement.  

This Genius, Super-Flaky Pie Crust Changes Everything in Piedom

Comment by Daniel W on August 17, 2017 at 9:46pm

Today I made the second blueberry pie from our bush.  I never made one before.  It was easy as pie.  :-)   And so good.

Here is the recipe for the filling. I made the crust with butter-flavor Crisco, and made it by hand, using an old pastry-blender hand tool, instead of using the food processor. I was surprised, the hand made crust was much easier, cleanup much quicker and easier, and the crust was flakier and much better, than when I used the food processor. Live and learn.

Blueberry Pie Filling: 4 cups blueberries, 3 1/3 tablespoons corn starch, 3/4 cups sugar, 1/4 teaspoon salt, 1/2 teaspoon cinnamon, plus add 1 tablespoon of butter in chunks on top of the filling, before adding the top crust. Baking temp was 425F for 20 min then 350F for 35 min more.

Comment by Bertold Brautigan on August 15, 2017 at 9:54am

Carl - one possibility. Fresh blueberries are fabulous on Dutch baby pancakes.

Comment by The Flying Atheist on August 15, 2017 at 9:41am

My sister just gave me about three pounds of fresh blueberries from Michigan.  Hmmm.  Now to decide how to use them.  

Comment by Daniel W on August 15, 2017 at 9:35am

Randy, isnt home-grown great?!

Comment by Randall Smith on August 15, 2017 at 7:08am

As they say, when it rains, it pours. In this case, it's raining sweet corn, tomatoes, green beans, and peaches. I seem to be eating them every meal. They "come on" all at once. Yes, I freeze them for the winter, too. It won't be long before sweet potatoes will be dug up, and I'm still eating ones from last year.  

Just commenting, not complaining.

Comment by Randall Smith on August 9, 2017 at 6:25am

Daniel, it sounds like a winter project to me. Kitchen looks nice.

I'm enjoying my first peaches, too.

Comment by The Flying Atheist on August 8, 2017 at 10:34pm

Daniel, tasty-looking fruit salad!  

 

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