yum
just to say, in my new baking adventures, i decided yesterday evening to make the blueberry coffee cake from chocolate and zucchini, and it was decidedly easy to do and turned out really well, totally moist because you use a lot of yogurt in it (or sour cream, apparently, if you prefer). i guess blueberries are going out of season (though i was able to find them at whole foods for like FOURTEEN DOLLARS FOR A TINY CARTON), but come sunday we'll be up to our eyeballs in apples. tommy will make his apple pies (he even makes the crusts from scratch), and i want to make these apple crumbles or this if there are any leftover.
anyway i should go on a run soon because i basically ate half of the blueberry coffee cake by myself and i am officially gross.
Comments
I'm being absolutely serious when I say that if you've never eaten pie crust made from lard you should seriously give it a try. It's much easier to ensure flakiness than with butter, as it won't melt upon mixing, and unlike crisco it actually tastes like something.
And that's enough crazy rambling from me.
You guys expect people to believe that crusts can be made from scratch? I don't know what your angle is, but I'm onto you . . .
Jeff, I believe you, but whenever I'm eating a pie crust made with lard and someone mentions that fact to me, it completely destroys ability to enjoy it. I wouldn't have noticed it before, but one I'm reminded, I can't stop thinking "pie shouldn't taste like bacon"
Tommy bakes? A renaissance man, that Tom.
--s
But it doesn't taste like bacon! It tastes like deliciousness. Your loss, I suppose.
mmm... Lard. I'd have to agree, if you make pie crusts with lard they come out looking and tasting better. I've tried it, its true. Also, my Gourmet Foods teacher in Highschool told me so. Yes, I took gourmet foods in highschool, I also took Typing, how I got into UVa, I'll never know. It sure as hell wasn't the essay.
it totally does taste like bacon. well, if you're trying to find the bacon taste -- which I can't help doing if I know lard is involved.
in any case, I think the reason lard produced flakier crusts is because it has a higher melting point than butter. You can get this advantage with vegetable shortening too, though, and it's just as bad for you. So that (combined with butter) is probably what I'll end up using.
didn't we all take typing? you can't just learn from instant messenger.
that's actually exactly how i learned to type without hunting and pecking.
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