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The Philosophy of Pie-Crust: Pie-crust perfection depends on several things good flour, good fat, good handling, most especially good baking. A hot oven, quick but not scorching, expands the air betwixt layers of paste, and pops open the flour-grains, making them absorb the fat as it melts, thereby growing crisp and relishful instead of hard and tough.
The idea was a good one, and he went down to the starboard engine and told the result of the nice little game to his friend the striker, drawling it out in a relishful way, how the blamed idiot never stopped till they'd got his watch, and then looked like as if he'd a notion to jump into the "drink." But 'twould cure him of meddlin' with monte. It would so!
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