3/14/08

A Pi Story!


My ibKid has a little funny post about pie and a fun fact that is relevent today.

*mayberry magpie this is my sous chef's myspace pose.


*foodie cutie this post is about you!

5 comments:

Mayberry Magpie said...

What a great sense of humor IBKid has! I have to admit I had to look up her joke in the Urban Dictionary first, but then . . . very funny.

And I'm sure this is not what she wants to hear, but ADORABLE photo.

Mayberry Magpie

White On Rice Couple said...

Psst...ibKid. We need to talk to ya over at your blog. Meet us there.

Matthew S. Urdan said...

This is an awesome site! Since you're really into great food and great recipes, I think you'd also be interested in FohBoh, (http://www.fohboh.com/?i=28chblcn8r176) the online networking site for the International Restauarnt Industry. It's got great information and interaction with restaurant professionals, executive chefs, videos of culinary techniques and recipe preparation, a vibrant wine community with internationally renowned somelliers and people like you and me just interested in food and drink. The site is worth checking out, and I think you'd find a great deal of value there for both yourself and your blog.

Have an awesome day! Cheers!

stacey said...

hopefully this will get through...
it's stacey, and i know this is a little late but here it goes...

the perfecto pie crust
2 1/2 cups flour
1/4 teaspoon salt
3 tablespoons sugar
1/4 cup vegetable shortening, cold
12 tablespoons butter, cold and cubed
1/4 to 1/2 cup ice water

in a large mixing bowl, sift together flour, salt, and sugar. add the shortening and break it up with your hands as you start to coat it all up with the flour. add the butter cubes a little at a time with your hands or pastry cutter. work it quickly, so the butter doesn't get too soft, until the flour mixture is crumbly like cornmeal. add the ice water a little at a time until the mixture comes together forming a ball. at that point stop working it otherwise the dough will get tough. divide the dough ball in half and flatten them slightly to form a disk shape. wrap each disk in plastic wrap and chill in the fridge for at least 2 hours.

*when rolling the dough out, i cover my work suface in plastic wrap because no matter how much flour you put down, this stuff sticks.

yields two 9 inch pie crusts

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