Grilled New York strip steaks, fresh local asparagus and a salad with
blue cheese dressing. Dessert was rhubarb pie. The rhubarb was from my
garden. I was thought It turned out that I was a a little short on
Crisco so I topped it up with butter. It turned out to be one of the
best pie crusts I ever made.

On Monday, May 20, 2019 at 8:42:00 PM UTC-5, Dave Smith wrote:
>
> Grilled New York strip steaks, fresh local asparagus and a salad with
> blue cheese dressing. Dessert was rhubarb pie. The rhubarb was from my
> garden. I was thought It turned out that I was a a little short on
> Crisco so I topped it up with butter. It turned out to be one of the
> best pie crusts I ever made.
>
Your dinner sounds really, really good. And a lot of folks use a combination
of Crisco and butter. The diehards use all lard but many swear by a lard
and butter crust.

"Dave Smith" > wrote in message
...
> Grilled New York strip steaks, fresh local asparagus and a salad with blue
> cheese dressing. Dessert was rhubarb pie. The rhubarb was from my
> garden. I was thought It turned out that I was a a little short on Crisco
> so I topped it up with butter. It turned out to be one of the best pie
> crusts I ever made.

Gluten free (quinoa) pasta salad here.

On 2019-05-20 9:50 p.m., wrote:
> On Monday, May 20, 2019 at 8:42:00 PM UTC-5, Dave Smith wrote:
>>
>> Grilled New York strip steaks, fresh local asparagus and a salad with
>> blue cheese dressing. Dessert was rhubarb pie. The rhubarb was from my
>> garden. I was thought It turned out that I was a a little short on
>> Crisco so I topped it up with butter. It turned out to be one of the
>> best pie crusts I ever made.
>>
> Your dinner sounds really, really good. And a lot of folks use a combination
> of Crisco and butter. The diehards use all lard but many swear by a lard
> and butter crust.
>

My mother always used lard. She always complimented me on my pie crust
and wanted to know how I made it. I kept telling her it was the same as
hers, except that I used Crisco instead of lard. I think from now on it
will be 3/4 Crisco and 1/4 butter.

We had been getting imported asparagus all winter, but I was getting
tired of the stuff. The fresh local stuff is so much better. It is best
eaten ASAP after cutting.

In article >, Dave Smith
> wrote:

> Grilled New York strip steaks, fresh local asparagus and a salad with
> blue cheese dressing. Dessert was rhubarb pie. The rhubarb was from my
> garden. I was thought It turned out that I was a a little short on
> Crisco so I topped it up with butter. It turned out to be one of the
> best pie crusts I ever made.

I did homemade corned beef hash with a egg on top for dinner. She said
she liked it, and that's good enough for me.

leo

On Monday, May 20, 2019 at 9:14:08 PM UTC-5, Dave Smith wrote:
>
> On 2019-05-20 9:50 p.m., wrote:
> >
> > Your dinner sounds really, really good. And a lot of folks use a combination
> > of Crisco and butter. The diehards use all lard but many swear by a lard
> > and butter crust.
> >
>
> My mother always used lard. She always complimented me on my pie crust
> and wanted to know how I made it. I kept telling her it was the same as
> hers, except that I used Crisco instead of lard. I think from now on it
> will be 3/4 Crisco and 1/4 butter.
>
Yes, the butter gives the pie crust a wonderful flavor. What's not to like
about butter?!?

On Monday, May 20, 2019 at 9:14:27 PM UTC-5, Leonard Blaisdell wrote:
>
> I did homemade corned beef hash with a egg on top for dinner. She said
> she liked it, and that's good enough for me.
>
> leo
>
No pie crust for us to comment on?? Tsk, tsk.

In article >,
"> wrote:

> No pie crust for us to comment on?? Tsk, tsk.

When I make my first homemade pie crust, I'll brag it all over this
group. I never made a homemade American biscuit either. I have made a
lot of English biscuits by their definition. Homemade Toll House.
Y'all knew I was a fraud, but I hate exposing myself like this I do
make cornbread, so that's something. I've made good sopapilla too.

leo

"Leonard Blaisdell" wrote in message
...

I did homemade corned beef hash with a egg on top for dinner. She said
she liked it, and that's good enough for me.

leo

==

Share you recipe please Leo? It's not something I have made much.

In article >, Ophelia
> wrote:

> Share you recipe please Leo? It's not something I have made much.

Sure. I took a couple of medium white potatoes, peeled them, boiled
them until nearly done, cut them into three eights inch cubes and fried
them at medium in a little oil. While they were browning, I cut up a
couple of three eights inch thick slices of already cooked corned beef
and diced that into three eights inch cubes and added it to the
potatoes. I fried a egg over easy. Then I dumped the hash onto a plate
and laid the egg on top.
It's not really a recipe. Everybody does it different. Many add onions.
Many dice smaller. Many add other stuff. We all make a hash of it

leo

"Leonard Blaisdell" wrote in message
...

In article >, Ophelia
> wrote:

> Share you recipe please Leo? It's not something I have made much.

Sure. I took a couple of medium white potatoes, peeled them, boiled
them until nearly done, cut them into three eights inch cubes and fried
them at medium in a little oil. While they were browning, I cut up a
couple of three eights inch thick slices of already cooked corned beef
and diced that into three eights inch cubes and added it to the
potatoes. I fried a egg over easy. Then I dumped the hash onto a plate
and laid the egg on top.
It's not really a recipe. Everybody does it different. Many add onions.
Many dice smaller. Many add other stuff. We all make a hash of it

leo

====


<g> How would it go with canned corned beef? I have made my own in
the past, but I'm not able go make it right now. I've saved it anyway, and
will try it out one way or another when I get the time, so thank you

In article >,
says...
>
> In article >,
> "> wrote:
>
> > No pie crust for us to comment on?? Tsk, tsk.
>
> When I make my first homemade pie crust, I'll brag it all over this
> group. I never made a homemade American biscuit either.

Jeeesuskerist what is rfc coming to. Give us your signature recipe
that includes Campbells condensed soup, or else.

I have made a
> lot of English biscuits by their definition. Homemade Toll House.
> Y'all knew I was a fraud, but I hate exposing myself like this

Please cover yourself up with your apron.

You sound like the kind of fake-news-poster who even eats meat AND
dairy AND gluten. I bet you haven't even got a terminal disease, mental
health diagnosis, dementia, failed marriage or sexual perversion to talk
about.

So what the hell are you doing here in rfc, HUH?

Janet UK

On Mon, 20 May 2019 22:14:06 -0400, Dave Smith
> wrote:

>On 2019-05-20 9:50 p.m., wrote:
>> On Monday, May 20, 2019 at 8:42:00 PM UTC-5, Dave Smith wrote:
>>>
>>> Grilled New York strip steaks, fresh local asparagus and a salad with
>>> blue cheese dressing. Dessert was rhubarb pie. The rhubarb was from my
>>> garden. I was thought It turned out that I was a a little short on
>>> Crisco so I topped it up with butter. It turned out to be one of the
>>> best pie crusts I ever made.
>>>
>> Your dinner sounds really, really good. And a lot of folks use a combination
>> of Crisco and butter. The diehards use all lard but many swear by a lard
>> and butter crust.
>>
>
>My mother always used lard. She always complimented me on my pie crust
>and wanted to know how I made it. I kept telling her it was the same as
>hers, except that I used Crisco instead of lard. I think from now on it
>will be 3/4 Crisco and 1/4 butter.

I don't see the point in diluting butter with Crisco when there's
butter flavored Crisco - also more healthful for those with heart
disease issues - not that pie crust is healthful for anyone... any
time I'm served pie I'll eat the fruit filling if it's good but I
always shitcan the pie crust. I don't consider pie crust a food for
humans, maybe okay to slop the hogs. However I much prefer a tasty
compote to pie filling. When berries are in season I prefer mine
mascerated with a little dark brown sugar... I reallydon't like fruit
pies, pie crust is disgutingly gross amd fruit pie fillings are like
starchy fruit sludge. Don't folks ever eat fresh fruit au jus
anymore?
https://www.crisco.com/products/vege...ble-shortening

On Tuesday, May 21, 2019 at 7:52:37 PM UTC-5, Sheldon wrote:
>
> I don't see the point in diluting butter with Crisco when there's
> butter flavored Crisco
>
You answered your own question. Butter vs. butter f.l.a.v.o.r.i.n.g.

On 2019-05-21 8:52 p.m., wrote:

>> My mother always used lard. She always complimented me on my pie crust
>> and wanted to know how I made it. I kept telling her it was the same as
>> hers, except that I used Crisco instead of lard. I think from now on it
>> will be 3/4 Crisco and 1/4 butter.
>
> I don't see the point in diluting butter with Crisco when there's
> butter flavored Crisco - also more healthful for those with heart
> disease issues -

I was not diluting butter with Crisco. I needed 1 cup of Crisco and
there was only 3/c cup in the block, so I topped it up with butter.
Besides, I didn't have butter flavoured Crisco.



not that pie crust is healthful for anyone... any
> time I'm served pie I'll eat the fruit filling if it's good but I
> always shitcan the pie crust. I don't consider pie crust a food for
> humans, maybe okay to slop the hogs.

It's unfortunate that you cannot make good pastry.

On Tue, 21 May 2019 22:20:34 -0400, Dave Smith
> wrote:

>On 2019-05-21 8:52 p.m., wrote:
>
>>> My mother always used lard. She always complimented me on my pie crust
>>> and wanted to know how I made it. I kept telling her it was the same as
>>> hers, except that I used Crisco instead of lard. I think from now on it
>>> will be 3/4 Crisco and 1/4 butter.
>>
>> I don't see the point in diluting butter with Crisco when there's
>> butter flavored Crisco - also more healthful for those with heart
>> disease issues -
>
>I was not diluting butter with Crisco. I needed 1 cup of Crisco and
>there was only 3/c cup in the block, so I topped it up with butter.
>Besides, I didn't have butter flavoured Crisco.

Lucky you!

Crisco Shortening Sticks, All-Vegetable, Butter Flavor
"Soybean Oil, Fully Hydrogenated Cottonseed Oil, Partially
Hydrogenated Cottonseed and Soybean Oils, Mono and Diglycerides,
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