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post #1 of 8
7/18/02 at 11:07am
Thread Starter 
Just wanted to say hi to all.

I'm a foodie from Baltimore. I tried starting a cooking group here without a lot of luck, but have since had fun with Slow Food. My most recent cook book is Alton Brown's "I'm Just Here for the Food," a great book for anyone interested in the how's and why's of cooking. My cooking goals for the summer are to perfect pie crusts and do more with barbequeing.
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post #2 of 8
7/18/02 at 11:11am
Hello Davevon,

You should find lots of tips on pie crust in our Pastry Forum.

Welcome to Cheftalk. :)
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
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post #3 of 8
7/18/02 at 12:30pm
Davevon, it's nice to meet you. You have worthy goals!

There's a lot of wonderful food to enjoy where you live (what's that Italian gelato/dessert place in Little Italy?!), although my brother gets to enjoy it more often than I do (he lives there).
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***It is better to ask forgiveness than beg permission.***
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post #4 of 8
7/18/02 at 12:45pm
Thread Starter 
Mezzaluna

You're thinking of Vaccaro's. They've grown to have about five shops in the Baltimore/Washington area. Fortunately we live near the one in Little Italy, one of the few that has gellato.

One of our favorite summer treats is Strappino - Prosecco over lemon Italian Ice. (Don't everyone jump on my back if that's not the right name.)
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post #5 of 8
7/18/02 at 1:56pm
YUM! That's the place. I'm glad they decided to share the wealth and expand. Maybe Milwaukee will be next??
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post #6 of 8
7/18/02 at 7:04pm
Welcome to Chef Talk Davevon! :)


What's your pie crust? Only butter? Shortning? A bit of both? Or lard?
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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post #7 of 8
7/19/02 at 5:06am
Thread Starter 
Pardon if this shows up more than once - I had some logging in issues this morning.

The recipe I use is from Cooks Illustrated. It also shows up on their website at http://www.americastestkitchen.com/Recipe/338.htm. As you see, it uses both butter and shortening. My results so far have been quite flaky and buttery tasting - I've had far worse. My only experience that wasn't favorable was in making a lattice top - the places where the dough crossed came out a little underdone and gummy.

Where I don't believe Cooks Illustrated to be gospel, I've almost always had good results with their recipes, and appreciate their sharing of the thought and experience they've had in working with them.
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post #8 of 8
7/19/02 at 3:04pm
Welcome Davevon to cheftalk , Lattice tops can be tough but keep it up and you shall get it . The callibration of the oven as well as the placement of the pies can realy affect your baking .
An oven is like a beautifull woman , They all have there different
ways to treat them to make them happy . You just have to learn the quirks of the oven you are using and I think your baking will be just fine . Again welcome and keep cookin . Your friend in food , Doug ;)
The two most common things in the universe are hydrogen and stupidity !
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