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Discussion Starter · #1 ·
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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Hello Davevon,

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

Welcome to Cheftalk. :)
 

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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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Discussion Starter · #4 ·
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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Welcome to Chef Talk Davevon! :)


What's your pie crust? Only butter? Shortning? A bit of both? Or lard?
 

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Discussion Starter · #7 ·
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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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 ;)
 
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