I’ve heard that some pie crusts make great shoe soles. Most I ever attempted certainly wouuld qualify. Seems the apple doesnn’t fall far from the tree.
Re: Cause?
Actually, amazingly enough, it turned out OK. Not pretty, but pretty darned tasty. I made three errors in making the crust:
1. I pulsed the flour/butter/shortening mixture a few too many times in the food processor, which led to small butter chunks in the dough – this cut down on the flakiness but wasn’t catastrophic.
2. I let the dough get too warm while rolling it out, so it got greasy and tended to stick to the rolling pin unless I applied a couple of teaspoons of flour.
3. I rolled the dough out too thinly in a couple of places.
Fortunately, since this was going on a cobbler I was able to go for a “rustic” look , so if the pastry got a bit crumpled and folded on itself, it didn’t really matter. And in the end, it worked out pretty well – not quite as flaky as I’d have liked, but very tender, which is good.
Mixed up the balance between tender (*whap*) and flakey (*whap*-*whap*)?
Save me from pugilistic puppets!
One hell of a euphemism, there.
Is there a nicer word for ‘euphemism’?
[Is there a nicer word for ‘euphemism’?]
Synecdoche.
Entry: euphemism
Function: noun
Definition: nice talk
Synonyms: delicacy, floridness, grandiloquence, inflation, nice Nelly, ornateness, pomposity, pretense, purism
Antonyms: crass term, crude term, dysphemism
Source: Roget’s New Millennium™ Thesaurus, First Edition (v 1.0.5)
Copyright © 2004 by Lexico Publishing Group, LLC. All rights reserved.
I’ve heard that some pie crusts make great shoe soles. Most I ever attempted certainly wouuld qualify. Seems the apple doesnn’t fall far from the tree.
Cause?
What went wrong with it? My usual failure modes for pie crusts are: soggy, burnt, or cakey (not all in the same crust, though.)
Re: Cause?
Actually, amazingly enough, it turned out OK. Not pretty, but pretty darned tasty. I made three errors in making the crust:
1. I pulsed the flour/butter/shortening mixture a few too many times in the food processor, which led to small butter chunks in the dough – this cut down on the flakiness but wasn’t catastrophic.
2. I let the dough get too warm while rolling it out, so it got greasy and tended to stick to the rolling pin unless I applied a couple of teaspoons of flour.
3. I rolled the dough out too thinly in a couple of places.
Fortunately, since this was going on a cobbler I was able to go for a “rustic” look , so if the pastry got a bit crumpled and folded on itself, it didn’t really matter. And in the end, it worked out pretty well – not quite as flaky as I’d have liked, but very tender, which is good.