Author |
Message |
Lexie_girl
Member
07-30-2004
| Monday, August 10, 2009 - 8:32 am
Reader, I didn't think about using pre-made pie crusts. I may have to buy those because that torte looked scrumptious. I was thinking what would also be fabulous is put a little chopped onion in the pan when you fry up the bacon. ... and I'm invoking my Fifth Amendment rights with regard to how I know what porn movie music sounds like.
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Costacat
Member
07-15-2000
| Monday, August 10, 2009 - 8:56 am
OMG Reader!! Good catch on that! I didn't even stop to wonder how Lex would've known about that type of music!!! LMAO!!! The thing about crusts is that they do freeze well. So it doesn't hurt to spend the time to make up a couple of batches and freeze 'em. Then thaw in the fridge overnight. There really is NO comparison to the Pillsbury (or other brands) when you make your own, and I think half the deliciousness of that torte had to do with the buttery crust. (And yes, I can blind taste test and tell when a storebought crust was used.) If you don't want to make your own crust, I'd recommend using a puff pastry dough instead. You should dock and parbake the bottom first before filling it, but if you need to cheat you end up with a really flaky crust. I often use this to make quickes or tartes.
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Kappy
Member
06-29-2002
| Monday, August 10, 2009 - 10:41 pm
Perfect timing! I have just recently become addicted to mustard vinaigrette and now I have a recipe!
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Reader234
Member
08-13-2000
| Tuesday, August 11, 2009 - 7:52 am
Puff Pastry is found in the frozen case - I go to a store that has lots of speciality foods - and at great prices... there is the name brand Puff Pastry in a long box - Pepperidge Farms - - once it thaws, you unfold it... then there is this puff pastry frozen in a bag for half the price (just about $2!!) but its a square... and when it thaws, its a blob, I cant peel it into that rectangular shape - but I can roll it out to a shape I want... but I'm never sure how to use that blob - if I'm making it worse by working it - or if I didnt thaw it correctly! so I still stand by the Pillsbury dough!! You are correct that it is a tougher crust - not as flaky - at least not the bottom crust! For pies I've found that for the first 10 - 15 min if you put the pie pan directly on the bottom of your gas stove (what do do in an electric I have no idea!!) that the bottom crust gets browned, not soggy in my apple pie!!
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Babyjaxmom
Member
10-20-2002
| Monday, August 17, 2009 - 9:59 am
Finally watched her second episode last night. Meh. The food looked good (especially the couscous), but she's not that compelling to watch. She's no Guy Fieri, that's for sure. But then, who is? 
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Dipo
Member
04-23-2002
| Monday, August 17, 2009 - 11:11 am
hmmm, I might like her then, since I can't stand to watch Guy, but I keep forgetting when the show airs!!
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Landileigh
Member
07-29-2002
| Monday, August 17, 2009 - 12:03 pm
Melissa is doing very well with her show, her items are easy to prepare, and she gives ideas for substitutions if you don't have the same ones she has. like other olives for the kalamatas she used. she isn't all running on overload either, like she was at the beginning of NFNS. I think she'll grow to be a good addition to the network. Guy wasn't that great his first season either.
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Texannie
Member
07-16-2001
| Sunday, September 06, 2009 - 8:32 pm
did anyone else realize that Teddy won against Bobby Flay on Throw down?? I didn't till i saw the episode tonite. it was in his bio. http://www.foodnetwork.com/chefs/teddy-folkman/index.html
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Lexie_girl
Member
07-30-2004
| Monday, September 07, 2009 - 6:28 am
That dish Melissa made on yesterday's show looked fabu - I love black beans!!!
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Babyjaxmom
Member
10-20-2002
| Monday, September 07, 2009 - 10:17 am
TA, I saw that episode a couple of weeks ago and was surprised to see Teddy on Throw Down. I was a little surprised they'd pick someone for the NFNS who had already been on TV.
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