February 10, 2007

• Depends on the nature of the pastry shell and the termperature at which you're baking. You could butter or oil the pan, but that will contribute to a slight greasiness of the bottom of the pastry. Plus, oil at high roasting temperatures polymerizes into a rubbery horror that takes forever to scrub from the pan. Or you could lightly flour or cornmeal the pan. Additional flour will stick if your pastry is too wet. Cornmeal will burn at high temperatures, and must carefully be brushed from the finished pastries. Next time you're at a cookware store, invest in a single silicone baking sheet (an invention of the fiendishly clever French), Silpain or Exopat being two well-known brands. You'll never run out of parchment again. /baking all afternoon
• ...slight greasiness of the bottom of the pastry... Ahhhghhhhh...
• You could try tinfoil, with the shiny side down, and perhaps at a slightly lower temperature. Keep an eye on it so it doesn't get too brown. Probably your only other option (unless you happen to have rice paper) is to grease the pan.
• Thank you all for the advice. goetter, I think I am getting a silpat for Valentine's Day :) I ended up using the lightest swipe of butter and they came out all lovely...
• Re: tinfoil- I've got contradictory information all the time about its' proper usage. Say I'm cooking a fish with it, do I wrap it up so the SHINY side is inside or outside? What's the difference? And why some people just about faint at the idea of tinfoil anywhere near food?
• The shiny side deflects the heat more than the dull side, so dull side up if you want more browing. I've never known anyone who was afraid of foil around food. Since I never know anyone who was afraid of ice until I lived in Mexico for a while years ago, I wonder if it's a regional thing. Have you asked them?
• MonkeyFilter: I ended up using the lightest swipe of butter and they came out all lovely... Monkeyfilter: Afraid of foil; afraid of ice. bon appetit!
• A silpat is a goodness. You'll still want to keep parchment on hand for lining the bottom of cake pans, though there you can also use waxed paper. why some people just about faint at the idea of tinfoil anywhere near food Paranoia from the old aluminum/Alzheimer's scare, perhaps?
• i'm typing on my Wii!! suckas! /derail
• Actually, it doesn't matter which side you use. And why some people just about faint at the idea of tinfoil anywhere near food? ???????????????????????????????????????????????????????????????????????????????? Please explain.
• And also explain why the Brits pronounce it in such an amusing manner.
• That would be aluminum, not tin. Of course.
• why some people just about faint at the idea of tinfoil anywhere near food Also fear of botulism, perhaps.
• Aluminum is a tinny word.
• Also, I use a lot of aluminum and am not at all scared about getting...that...um...disease or whatever it was somebody said. Is it dinner time yet?
• Well, on this pasty-making site it says The preferred material in this tutorial is craft foam. Although that may not be what you have in mind. Oh, you might want to check out some pasties running.
• Well, on this pasty-making site it says The preferred material in this tutorial is craft foam. Although that may not be what you have in mind. Oh, you might want to check out some pasties running.
• Sorry for the pair.
• Paranoia from the old aluminum/Alzheimer's scare, perhaps? Indeed, that's the one. It goes all the way to fear of aluminium cookware. Afaik, this has been debunked, so... and find it odd some of those that avoid it will barbecue smoked meat happily, what with all those carcigenous stuff comig out the wood into the meat. Oh well. Fear of ice, path? Maybe fear of the quality control on said cube's water, but ice itself, never heard of it.
• And also explain why the Brits pronounce it in such an amusing manner Oooh look at me! I'm an American and too many vowels scare me! That's why I say "aluminum" and "Artic" and write "color" and "honor"! Oooh I'd better get my nuclear weapons out and invade vowelistan! Maybe I'll get in my large pick-up truck and drive off to my ranch and hide! Then I'll do some linedancing and play my rap music! Then I'll put a man on the moon and begin a 12 trillion dollar reconstruction plan for war-ravaged Europe to create a new era of peace and stabilhang on that's not an insult.
• "Artic"? As opposed to the British vowel-laden "Awkitiki"? There's a CBC reporter who frequently reports on northern news; she insists on saying "Artic", resulting in heavy collateral damage to my poor radio.
• Oooh now I'm going to eat a cheeseburger and listen to my jazz records and codify the separation of powers doctrine, because I'm such a little American BABY!
• Ah, Tick... 'Awkitiki' is probably in Hawaii. The word 'Aluminum' was invented by Sir Humphrey Davy, I believe: so its continued use by Americans, in spite of its endearingly toddlerish sound, is a graceful tribute to that fine scientist. No one should suffer any 'complex', or nagging feeling of inferiority on account of this homely usage. But 'Aluminium', as well as being allegedly more Classical, allows exchanges like: - Those pots - are you copper-bottoming them? - No, I'm aluminiuming 'em, mum.
• So what are you saying - we can't use this site to hate other people based only on their nationality? It's political correctness gone MAD.
• Wow, quidnunc, hemorrhoids acting up? Could you be any more tedious? Oooooh, look at that, I used too many vowels. Guess I'd better go slip on my hairshirt and bathe in brine.
• kinnakeet, I was joking. Unless you consider codifying the separation of powers doctrine an insult. I apologise for any offence. Let's be friends.
• Special friends.
• I've got no plans for Wednesday night, by the way.
• Yet.
• I vote for buttering the pan every time. Has anyone ever used filo? One paper-thin sheet, cover with melted butter, add another sheet, cover with butter, add a third sheet, butter again...
• Oh I just remembered I've recently bought some quite sexy new underwear. Guess I might wear it on Wednesay night, not that I've got any plans for the 14th of February, but, hey, you never know.
• and if you try to codify the separation of my powers doctrine, buster, and I'm waltzing your Matilda into the billabong...
• *covers quidnunc in melted butter, adds another quidnunc, butters again* Wait ... what?
• ...not that I've got any plans for the 14th of February... You may not have plans for you, but we've got plans for you. Make sure you keep your schedule open. Among other things. *calls kit, tells him to bring out the parchment paper, gimp*
• Ignore these strange people, parakeet. I have reason to believe that some of them are Americans. My ardour for you is undiminished.
• I'm an American and too many vowels scare me! See also.
• He lies. I live inwas born in America Junior and I love it here. Go hockey team! Hey was that a moose? What's the flavour of that donut, EH?
• Shwala shwala.
• That's "doughnut", eh?
• Please guys, let's stay on topic. I don't want to have to ask tracy to ban you all.
• Doughnought?
• DOGNUTS!!!! A-HAHAHAHAHAHAHAHAHAHAHAHAHA!!!!!
• *gives up timbits for Lent*
• Ingredients 2 2/3 c Unbleached flour 2 tb Olive oil 1 ts Salt Cornstarch, for dusting 1/2 c Warm water Directions Sift flour and salt into bowl. Gradually add water to make a stiff dough. Turn onto pastry board. Place the oil in a bowl and spread a little of it on the palms of your hands. Knead the dough, gradually adding more oil until you have a smooth, elastic ball. Roll the ball of dough in the remaining oil to cover all sides. Place in a bowl, cover with a cloth, and allow to stand in a warm place for about 2 hours. Divide the dough into 10 parts and roll to 1/4-inch thickness on a pastry board dusted with cornstarch. Cover with a cloth and let set for 10 minutes. Cover a table or counter top with a smooth cloth and lift rolled dough onto it. Put your hands, palms down, under the dough and gently stretch the dough with the backs of your hands, working your way around the table until the dough is stretched as thin as tissue paper. For moist filo, using scissors, cut dough immediately into desired size pieces; if you prefer dry filo, allow it to stand for about 10 minutes before cutting. Yields 10 12x16-inch sheets.
• Monkeyfilter: DOGNUTs!!!! A-HAHAHAHAHAHAHAHAHAHAHAHAHA!!!!!
• OK tracy - please ban Plegmund. I told you guys I didn't want to do it.
• dognuts?
• It's a fair cop.
• A question for you Brits, as you must have some experience with this: there are quite a number of Scots who live near me, who continually disrupt meetings and serious conversation with their silly little accented comments. How do I get them to stop? I have tried shouting "Captain, the engines, they joost can't take it any more!" but this doesn't seem to have any effect. What's one to do?
• Ask them who's buying the next round. They'll quickly disperse.
• I vote for buttering the pan every time. zOMG!?! There are quids reading this! Can we please just settle down our little monkey sex organs please?! And rocket, RTD's being facetious. Heh heh. "Scots". Yeah, from "Scotland"! *snkk*
• I am responding to quid in this thread, cos he was far too witty for me in the other one. And I still can't think of anything clever to say.
• Well that never stops me.
• This thread is too hot and flaky for my tastes.
• but it's got that chewy center.
• OH - don't eat that part.
• You'll break a tooth. I think the "fear of ice" in Mexico might be related to fear of water quality. Travelers to Mexico (and plenty of other places) are usually advised to drink only bottled beverages, and only eat fruits they can peel.
• 'Awkitiki' is probably in Hawaii. Which is where America keeps all its surplus vowels, deep in the Humuhumu-nukunuku-a-pua‘a Reserve immediately off of the Kalanianaole Highway. The next time that we need to invade the former Yugoslavia, we'll be ready.
• "I think the "fear of ice" in Mexico might be related to fear of water quality." The places I lived had clean water. I did a lot of cooking here without a qualm and without a problem. Even drank the water. My experience dates back to the 1970s when I lived there, but my inlaws really thought ice, and even refidgeration were suspect. They were educated, middle class and had fridges. This was in Torreon and Monterrey, so maybe it was a regional thing, or attitudes have changed since then.
• Re: refrigeration, there could be something about it. Only now, in some of the more affluent strata, you'll find frozen food on the fridges; usually it is used for perishable stuff and the current meals. I recall the first time I saw a fridge's contents in an USA home I stayed at: 'why do they need so much frozen meat?' Here we tend to have fresher, smaller quantities, instead of year-old permafrost cuts. Of course it all depends on your shopping habits. And hey, in Monterrey they certainly *need* refrigeration, if just to keep some cold beers... : )
• Oh quidnunc, you have melted my vowel-filled heart. All is forgiven. Wednesday it is... you shall know me by the red feather playfully tucked behind my ear and the fetching way I'll be humming the musical version of the codification of the separation of powers doctrine. Besides, I didn't choose to be American, I was just born that way. *reaches for jar of gently-warmed Lyle's Golden Syrup with odd smile*
• Besides, I didn't choose to be American, I was just born that way. There's hope for those who wish for freedom from Americanism. Many self-deluded but well-meaning people belive they are born that way but Americanism really is a choice. One can find support for individuals who want to recover from Americanism, as well as support for their family (parents, spouses, children, relatives) and friends. There's a whole expat movement out there for those who wish to change.
• I got help! You can too eh!
• I would be proud to be an American, one of a people so generous as to give the world riches in every field of human culture. Anyone could write their own list of such treasures, mine would necessarily include the blues, jazz, rock and roll and hip-hop.
• ...and the aquaduct!
• *Runs irony meter carefully over quidnunce* Gd blss mrc.
• No, I'm totally serious about that. We all have the prerogative to criticise our own nations, and when we go looking for the bright jewels of human culture, we can discover them in every nation too.
• Well ... except Belgium.
• But Belgium has such nice chocolates! *smacks lips after especially tasty truffle and adjusts red feather behind ear*
• You forgot Poland!
• > the bright jewels of human culture Westvleteren Saison Dupont Rochefort Trappistes Chimay
• Speak English, damn you!
• Also the flowbee. Give up the love, people!
• Don't forget VELVEETA!
• Gracious, I forgot the flowbee. I guess America isn't so bad after all, even if their hairstyling methods suck. *rim shot*
• America also gave the world the manly cowboy.
• That's some domain there pardner. Ah reckon I won't be clickin' that there link, tho.
• No roosters visible in the hunt. Just hawt shirtless cowboys! Yee haw!
• No cocks either.
• Thank god for mouseover link text.