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Clarissa Dickson Wright of Two Fat Ladies dies aged 66
On 3/17/2014 7:09 PM, Ubiquitous wrote:
> How will you remember Clarissa Dickson Wright? Have your say by leaving > a tribute. > I have been using one of their pastry techniques for many years. For pie crust and biscuits, use frozen butter and grate it on the large holes of the box grater. The small size of the grated butter incorporates well with the flour. -- Janet Wilder Way-the-heck-south Texas Spelling doesn't count. Cooking does. --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com |
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Clarissa Dickson Wright of Two Fat Ladies dies aged 66
"Janet Wilder" > wrote in message eb.com... > On 3/17/2014 7:09 PM, Ubiquitous wrote: > >> How will you remember Clarissa Dickson Wright? Have your say by leaving >> a tribute. >> > > I have been using one of their pastry techniques for many years. For pie > crust and biscuits, use frozen butter and grate it on the large holes of > the box grater. The small size of the grated butter incorporates well > with the flour. I really loved their shows -- http://www.helpforheroes.org.uk/shop/ |
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Clarissa Dickson Wright of Two Fat Ladies dies aged 66
"Janet Wilder" > wrote in message eb.com... > On 3/17/2014 7:09 PM, Ubiquitous wrote: > >> How will you remember Clarissa Dickson Wright? Have your say by leaving >> a tribute. >> > > I have been using one of their pastry techniques for many years. For pie > crust and biscuits, use frozen butter and grate it on the large holes of > the box grater. The small size of the grated butter incorporates well > with the flour. > > -- > Janet Wilder > Way-the-heck-south Texas > Spelling doesn't count. Cooking does. > I haven't made pastry since xmas but an article in Cooks Illustrated intrigues me. They suggest using vodka instead of the small amount of water to bind it. Graham |
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Clarissa Dickson Wright of Two Fat Ladies dies aged 66
"Ophelia" > wrote in message ... > > > "Janet Wilder" > wrote in message > eb.com... >> On 3/17/2014 7:09 PM, Ubiquitous wrote: >> >>> How will you remember Clarissa Dickson Wright? Have your say by leaving >>> a tribute. >>> >> >> I have been using one of their pastry techniques for many years. For pie >> crust and biscuits, use frozen butter and grate it on the large holes of >> the box grater. The small size of the grated butter incorporates well >> with the flour. > > I really loved their shows Me too. I have all of their DVD's and never grow tired of them. I like the backstories. Cheri |
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Clarissa Dickson Wright of Two Fat Ladies dies aged 66
"Cheri" > wrote in message ... > > "Ophelia" > wrote in message > ... >> >> >> "Janet Wilder" > wrote in message >> eb.com... >>> On 3/17/2014 7:09 PM, Ubiquitous wrote: >>> >>>> How will you remember Clarissa Dickson Wright? Have your say by leaving >>>> a tribute. >>>> >>> >>> I have been using one of their pastry techniques for many years. For pie >>> crust and biscuits, use frozen butter and grate it on the large holes >>> of the box grater. The small size of the grated butter incorporates >>> well with the flour. >> >> I really loved their shows > > Me too. I have all of their DVD's and never grow tired of them. I like the > backstories. Yes, so down to earth and good solid recipes. -- http://www.helpforheroes.org.uk/shop/ |
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Clarissa Dickson Wright of Two Fat Ladies dies aged 66
On Tue, 18 Mar 2014 11:35:01 -0500, Janet Wilder >
wrote: >On 3/17/2014 7:09 PM, Ubiquitous wrote: > >> How will you remember Clarissa Dickson Wright? Have your say by leaving >> a tribute. >> > >I have been using one of their pastry techniques for many years. For pie >crust and biscuits, use frozen butter and grate it on the large holes >of the box grater. The small size of the grated butter incorporates >well with the flour. I've just recently seen that demo'ed on TV. I think Melissa d'Arabian Thanks for the reminder. Janet US |
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Clarissa Dickson Wright of Two Fat Ladies dies aged 66
On Tue, 18 Mar 2014 11:29:35 -0600, "graham" > wrote:
> >"Janet Wilder" > wrote in message web.com... >> On 3/17/2014 7:09 PM, Ubiquitous wrote: >> >>> How will you remember Clarissa Dickson Wright? Have your say by leaving >>> a tribute. >>> >> >> I have been using one of their pastry techniques for many years. For pie >> crust and biscuits, use frozen butter and grate it on the large holes of >> the box grater. The small size of the grated butter incorporates well >> with the flour. >> >> -- >> Janet Wilder >> Way-the-heck-south Texas >> Spelling doesn't count. Cooking does. >> >I haven't made pastry since xmas but an article in Cooks Illustrated >intrigues me. They suggest using vodka instead of the small amount of water >to bind it. >Graham > Was it that the vodka didn't activate the gluten forming process? I don't remember for sure. Janet US |
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Clarissa Dickson Wright of Two Fat Ladies dies aged 66
"Janet Bostwick" > wrote in message ... > On Tue, 18 Mar 2014 11:29:35 -0600, "graham" > wrote: > >> >>"Janet Wilder" > wrote in message aweb.com... >>> On 3/17/2014 7:09 PM, Ubiquitous wrote: >>> >>>> How will you remember Clarissa Dickson Wright? Have your say by leaving >>>> a tribute. >>>> >>> >>> I have been using one of their pastry techniques for many years. For pie >>> crust and biscuits, use frozen butter and grate it on the large holes >>> of >>> the box grater. The small size of the grated butter incorporates well >>> with the flour. >>> >>> -- >>> Janet Wilder >>> Way-the-heck-south Texas >>> Spelling doesn't count. Cooking does. >>> >>I haven't made pastry since xmas but an article in Cooks Illustrated >>intrigues me. They suggest using vodka instead of the small amount of >>water >>to bind it. >>Graham >> > Was it that the vodka didn't activate the gluten forming process? I > don't remember for sure. Neither do I but it makes sense. I couldn't use it at xmas beacuse an AA member loves an almond tart speciality of mine. Graham |
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Clarissa Dickson Wright of Two Fat Ladies dies aged 66
On Tuesday, March 18, 2014 2:14:57 PM UTC-5, Janet Bostwick wrote:
> > On Tue, 18 Mar 2014 11:35:01 -0500, Janet Wilder > > wrote: > > > >I have been using one of their pastry techniques for many years. For pie > >crust and biscuits, use frozen butter and grate it on the large holes > >of the box grater. The small size of the grated butter incorporates > >well with the flour. > > > > I've just recently seen that demo'ed on TV. I think Melissa d'Arabian > Thanks for the reminder. > > Janet US > > I saw someone recently take butter and add it to about 1/3 of their flour and whir it around in the food processor. Really fast and it cut the cold butter into pea size pieces. |
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