On Wed, 4 Jan 2017 23:49:31 -0800, Taxed and Spent
> wrote:

> On 1/4/2017 9:41 PM, sf wrote:
> > On Wed, 4 Jan 2017 17:58:56 -0800, Taxed and Spent
> > > wrote:
> >
> >> On 1/4/2017 5:17 PM, sf wrote:
> >>> On Wed, 4 Jan 2017 16:05:16 -0700, graham > wrote:
> >>>
> >>>> On 2017-01-04 3:59 PM, Taxed and Spent wrote:
> >>>>> On 1/4/2017 2:47 PM, Je?us wrote:
> >>>>>> On Wed, 4 Jan 2017 11:46:03 -0800, Taxed and Spent
> >>>>>> > wrote:
> >>>>>>
> >>>>>>> On 1/4/2017 10:12 AM, Je?us wrote:
> >>>>>>>> ... which also doesn't involve pasta? Thanks for any ideas.
> >>>>>>>>
> >>>>>>>
> >>>>>>> Pastizzi.
> >>>>>>
> >>>>>> Thanks, they look great. Looks like I'll have to buy some pastry
> >>>>>> soon...
> >>>>>>
> >>>>>
> >>>>>
> >>>>> If you BUY the dough, it isn't pastizzi dough, and it isn't a pastizzi.
> >>>>
> >>>> I had to look it up! Pastizzi dough is an unusual way of making a type
> >>>> of puff pastry.
> >>>> Since it is of Maltese origin, Ophelia should be able to comment and advise.
> >>>> Graham
> >>>
> >>> The http://www.taste.com.au recipe makes it look like a baked
> >>> empanada. Tempting indeed!
> >>>
> >>>
> >>
> >> They use puff pastry. No way!
> >
> > Why should I believe you when you don't post a recipe link to what you
> > consider the real thing?
> >
> >
>
> Why should I give a damn if you believe me or not?

Ahhhh, got it. You're blowing it out your ass. Carry on.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.