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2 episodes with pie crust
2 episodes with pie crust
2 episodes with pie crust
3 episodes with pie crust
2 episodes with pie crust
2 episodes with pie crust
2 episodes with pie crust
2 episodes with pie crust
2 episodes with pie crust
It's the What Ya' Got Cookin'? Thanksgiving edition, a beloved tradition here on Midday, going all the way back to 2016. Tom talks with John Shields, owner of Gertrude's at the Baltimore Museum of Art and Damian Mosely of Blacksauce Kitchen. The two chefs talk with Tom and the Midday callers about cooking tips and food faux pas for folks preparing tomorrow's big meal. We also get a special check-in from Tom's mom, Rosemary Hall. Jo-Jo's Curried Crab Dip (Gertrude's Recipe) Ingredients (8 servings): 1/2 cup of Dried currants 1 lb of Cream cheese 2 tbsp of Madras Curry Powder 2 tbsp of Mayonnaise 1/3 cup of Coconut Milk 1/3 cup of Minced green onions or chives 1/3 cup of finely diced Red bell pepper 1 lb of Lump or Claw Crab meat 1 pack of Melba rounds, Water crackers or Ginger snaps. Directions: Preheat oven to 350 degrees Fahrenheit. In a small bowl place the currants and just enough water to cover. Let stand for 15 minutes. Drain, but reserve 2 tablespoons of liquid, and put the currants aside. In a large bowl combine the cream cheese, curry powder, mayonnaise, coconut milk, green onion, and red bell pepper. Beat until smooth and somewhat creamy. Mix in the crabmeat, currants, and 2 tablespoons of the reserved currant liquid. Transfer the mixture to a greased casserole dish and bake for 25 to 30 minutes. Serve hot or warm with Melba rounds, Water crackers, or Ginger snaps. Chocolate Bourbon Pecan Pie (Gertrude's Recipe) Ingredients (1-9 Inch Pie): 1 Pie Crust 3 Eggs 1/2 cup of Sugar 1/2 cup of Brown sugar 1 cup of Karo syrup 2 tsp of Vanilla extract 1/2 cup of Melted butter 2 tsp of Flour 2 oz of Unsweetened chocolate, melted 1 1/2 oz of Semi-sweetened chocolate, melted 1/4 cup of Locally distilled bourbon 1 1/2 cup of Pecan pieces (per pie) Directions: Preheat oven to 350 degrees Fahrenheit. Cream eggs and sugar together. Stir in the Karo syrup, vanilla, butter, and flour, Mix well. Add chocolate and bourbon. Spread pecan pieces around the bottom of each pie crust. Pour in filling and gently mix into the nuts. Bake for about 45 minutes to 1 hour, or until puffy and set. Cool and serve. Rosemary Hall's Fresh Cranberry Relish Tom's Mom makes this delicious cranberry concoction, which Tom and his Mom first learned from James Porterfield, a friend in Ithaca, NY. Ingredients: 1lb Cranberries 1/2 cup of White granulated sugar (Tom uses 1/4 of a cup) 1/2 cup of Firmly packed brown sugar (Tom uses 1/4 of a cup) 1 cup of water Directions: Grab a pot and bring the cranberries and sugar to a boil and cook for 10 minutes. When cool, mix in: 2 tbsp of Horseradish 2 tbsp of Dijon mustard Serve over Cream cheese as an Appetizer, or eat it as a side with Turkey, Chicken, or Pork. Sweet Potato Biscuits (Blacksauce Recipe) Ingredients: 4.75 lbs of All-purpose flour 7 tbsp of Baking powder 4 tbsp of Sugar 2 tsp of Salt 1.75 lb of Cold butter, cut into parts 1 lb of a Peeled Sweet potato 64 oz of Buttermilk 2 oz of Heavy cream 2 tbsp of Turbinado sugar Directions: Preheat convection oven to 400°F. (if you're using a conventional oven, then 425°F). Line two half-size sheet pans with parchment paper. Measure dry ingredients (flour, baking powder, sugar, and salt) into a stainless steel bowl. Using a knife and sanitized cutting board, cut the butter into 1-ounce cubes. In small batches, pulse the flour mixture and butter in the bowl of a food processor until the mixture resembles a coarse cornmeal. Return mixture to stainless steel bowl. Add roasted sweet potato to the food processor; pulse in the buttermilk. Make a well in the center of the flour & butter mixture; using a stainless steel spoon, fold in sweet potato buttermilk mixture just until the dough comes together. Turn out the biscuit dough onto dry, lightly floured work table; bring together and knead twice. Flatten the mound of dough, with hands or rolling pin, to two inches in height. Cut biscuits using 2” biscuit cutter, and place next to each other on sheet pan. Bake for 9 minutes in full size electric convection oven Remove biscuits from the oven and, working quickly, brush the tops with heavy cream and sprinkle with turbinado sugar. Return to the oven and bake for 9 more minutes in full size electric convection oven. Remove pans from oven and place onto bun rack to cool. Email us at midday@wypr.org, tweet us: @MiddayWYPR, or call us at 410-662-8780.
KFI food enthusiast and Fork Reporter Neil Saavedra comes on the program to talk about cow's milk, whether beef tallow is better than seed oils, and the BEST store-bought pie crusts.
NYC native Janie Deegan got sober in 2013 after years of battling drug and alcohol addiction that had led to her becoming homeless. In her early years of sobriety she turned to baking—something that had brought her joy as a child—as an act of self-care. Encouraged by friends, in 2015 she founded Janie's Life-Changing Baked Goods, now in three Manhattan locations and best known for its mouth-watering Pie Crust Cookies. Janie ran her first race with New York Road Runners in 2016, and she's gone on to run the TCS New York City Marathon three times with #4 coming up on November 3. Janie talks to Rob about cookies (spoiler alert: he's a huge fan), her journey as a runner and entrepreneur, her belief in giving back to her community by providing second-chance employment, and more. Don't miss this incredibly inspiring and uplifting episode.PROGRAM NOTE: Due to a reporting error, the winning finish times for the 2024 New Balance Bronx 10M mentioned in the episode are incorrect. The correct winning times are: Ryan Cutter - 0:48:57Amelework Fikadu Bosho - 0:55:23Jacob Caswell - 0:57:34LINKS:Janie's Life-Changing Baked GoodsFOLLOW NYRR: Instagram | Facebook | X | TikTokSUPPORT: Support the Set the Pace podcast! If you enjoy the show, please subscribe and leave a rating and review on Apple Podcasts or Spotify.DISCLAIMERSee omnystudio.com/listener for privacy information.
Name the promise of God that gives you hope today.
In this episode of the North Carolina Food and Beverage Podcast, co-hosts Max Trujillo and Matthew Weiss sit down with Kristen Mullins, the owner and head baker of the award-winning Slice Pie Company. From humble beginnings, refining her father's traditional pie recipes to owning a successful business, Kristen shares her journey and the unique challenges she overcame during the COVID-19 pandemic. As she discusses her experiences of being a pie expert, the future of Slice Pie Company, and her innovative sales strategies, the conversation takes an exciting turn exploring trendy food industry topics such as the growing importance of diversifying roles and the potential decline of sommeliers in mainstream American restaurants. 00:00 Introduction to the North Carolina Food and Beverage Podcast 00:37 Meet the Hosts: Max Trujillo and Matthew Weiss 00:54 Special Guest: Kristen Mullins, Owner of Slice Pie Company 02:01 The Art of Pie Making and the Journey of Slice Pie Company 02:54 Exploring the Neighborhood: Saunders Street, Raleigh 04:56 Upcoming Events: Bubbles and Brisket, Bubbles and Bagels 08:43 The Slice Pie Company: Behind the Name and the Pies 11:03 The Vegan Surprise: Unveiling the Secret of Slice Pie Company's Crust 26:02 Celebrating Pi Day and Slice Pie Company's 10th Anniversary 26:47 Pie Day and Catering 27:24 The Journey to Becoming a Pie Expert 29:07 The Birth of a Passion for Pie Making 31:41 The Impact of COVID-19 on the Business 33:43 The Challenges and Triumphs of Running a Pie Business 34:57 The Future of Slice Pie Company 37:28 The Art of Pie Making 39:27 The Importance of Entrepreneurship and Education 42:05 The Role of Family in the Business 48:44 The Importance of Wine Knowledge in the Restaurant Industry 56:44 The Future Plans for Slice Pie Company On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Support our Sponsors: Welcome SYSCO as our Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here Enjoy Duke's Mayo - It's Got Twang!
We got it right this time, friends, for buttery flaky pie crusts for chicken pot pie. I learned that working the dougball should be somewhere between wet and dry. It should be moist and "bouncy" neither wet nor dry. Watching this video takes me back to when my mother and her mother made noodles from scratch on Sundays in Ohio after church services. It's all about the love, isn't it, for mom's homecooked meals and grandma's hearty dishes (and raising chickens) that make lifetime memories? Now, it's time to watch another exciting episode of Hell's Kitchen. Got grit?
Holidays are for great pie! There is a secret to pie crust. Neil has all the tips. Take a listen!
Alecia Simmonds with tales from a time in Australia's legal history when the jilted and broken-hearted could sue for redress in the courts
Happy Thanksgiving! On this week's Little Cuts, MB and Terry discuss the new Scott Pilgrim show, The Boy and The Heron, Alan Wake 2, Revenge by Yoko Ogawa, and As Above So Below!Follow Mary Beth, Terry and the Podcast on Twitter. We also have a Letterboxd HQ account, so follow us there, too! We're also on Bluesky with the same usernames. Support us on Patreon!If you want to support our podcast, please please take a moment to go rate us on Spotify and give us a rating and review on iTunes. It really helps us out with the algorithms. We also have a YouTube channel! Ask us for our Discord server!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
She's My Cherry Pie is on a little break, so we're dipping into the archives and re-airing our first episode from last year. Jessie chats with pie expert Lisa Ludwinski of the celebrated Sister Pie bakery in Detroit and they go deep on pie dough and pie crusts. From pastry cutters to probe thermometers to sugar, Lisa shares the secrets to her fab flaky crust. Want to bake along? You can find Lisa's all-butter pie dough recipe here. Thank you to California Prunes for supporting our show. Hosted by Jessie SheehanProduced by Kerry Diamond and Catherine BakerEdited by Jenna SadhuEditorial Assistant Londyn CrenshawRecorded at CityVox StudiosShe's My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.More on Lisa: Instagram, Sister Pie, Cranberry Crumble Pie RecipeMore on Jessie: Instagram, Snackable BakesSubscribe to Cherry Bombe Magazine here
From pigs to pies, Iowa FarmHer Cristen Clark goes from feeding pigs to baking pie at her food blog, Food and Swine. Join this mother of two as she shows and shares her love for family, farming and cooking. Then, learn her tips on the best pear pie and pie crust you've ever tasted.
Kimberly Atkins Stohr, #sisters-in-law co-host, legal expert, Boston Globe opinion writer and pie-baking goddess, is Marissa's guest this week. And what a week in the world of law. With Fox News and Dominion settling their lawsuits, women's right to their own bodily autonomy on the line, E. Jean Carroll's case set to begin and, oh yes, what exactly should happen if a Supreme Court justice forgets the laws as it pertains to himself, Kimberly brings clarity to it all. Marissa bakes an apple-raspberry pie and asks deep questions. Learn more about your ad choices. Visit megaphone.fm/adchoices
Today's Magic With Gadgets daily recipe is Air Fryer Pie Crust.You can also head over to our podcast page to explore all recipes in this season and quickly access free printable recipe cards for each recipe mentioned.If you want more great episodes like this one, don't forget to subscribe to our Podcast, and join our weekly newsletter at recipethis.com/newsletter. Thanks so much for listening, Sam & DomXPS. You can also pre-order The Complete Air Fryer Cookbook Here: https://recipethis.com/pre-order-air-fryer-cookbook/
In episode 002 we learn how to make an extra flaky gluten-free pie crust that will fool the toughest critics! This audio recipe for gluten-free pie dough will help you make pies with ease again! Join, Melissa Erdelac, gluten-free cookbook and webite author (Mamagourmand) as she teaches you how to make the best crust, step-by-step, along with many expert gluten-free baking tips! Show Notes: https://www.mamagourmand.com/gluten-free-pie-crust-audio-recipe/
"you're out for a walk in London you're walking on a pie crust"
This is a follow-up to Ep. 44 with Rebecca Cohn, Master Baker. You may remember her from Episodes 24 and 25. In this episode Yo completes the loop and tells you how her pie turned out. It includes lessons learned, testimonials from her family, and a little dance music from the Four Tops! You can see Ep. 44 for all the ingredients and measurements for the crust and her tips. You can hear more from Rebecca on Episodes 23and 24where she joined us to talk about the book, Bittersweet, by Susan Cain. Happy Thanksgiving, everyone!! So grateful to all of you. Ways to reach Yo: eMail Website: https://www.girltaketheleadpod.com Public FB group: Girl, Take the Lead! https://www.facebook.com/groups/272025931481748/?ref=share IG: https://www.instagram.com/yocanny LinkedIn: https://www.linkedin.com/in/yocanny/
Rebecca Cohn, trained pediatric physical therapist, international management consultant, elected California State Assembly member, lawyer, Texas rancher, and it turns out she's also a Master Baker. You may remember her from Episodes 24 and 25. Today she joins Yoas guest co-host to talk pies and lead us from pie making disasters – perfect timing for Thanksgiving! Here are Rebecca's ingredients and measurements for a single crust: 2.5 Cups All Purpose Flour (Rebecca recommends White Lily or King Arthur) 2 Sticks Unsalted Kerry Gold Butter .5 teaspoon Salt 1 teaspoon Sugar 8-10 Tablespoons Ice Water (make sure there's no ice when measuring) Throughout the episode Rebecca brings her additional tips like: · Don't make the pie the day you're going to serve (too much stress) · Relax and have fun – create a playlist for pie making dancing occasions · Keep everything chilled · Make as much as you can in advance · Roll out your dough from the center out · Fold your dough into quarters to get it into the pie pan · Blind Baking is key to a flaky crust · Use your extra dough for creating pie decorations · Prevent burned edges by knowing your oven and watching carefully · Catch oven spills using a foil lined cookie sheet She also has an amazing recipe for a Pumpkin Praline Pie. Here were the measurements for the bottom and top crumble to go with your favorite pumpkin custard recipe: · Bottom: 1 cup pecans, 1/3 c brown sugar · Top Crumble: 1/3 cup pecans, 3 tablespoons melted butter, 1/3 cup brown sugar You can hear more from Rebecca on Episodes 23and 24where she joined us to talk about the book, Bittersweet, by Susan Cain. More about Rebecca: Cohn served as Assistant Majority Leader during her time in the Assembly. Cohn was founder and Chair of the committee on Arts, Entertainment, Sports, Tourism and Internet Media. She was the Chair of Health Committee, a member of Public Safety, and the Utilities and Commerce Committees as well. Cohn was instrumental in the development of the state's Medical Examiner competency exam and the establishment of treatment guidelines. She has been active on other boards including: the American Physical Therapy Association's Advisory Panel on Women, the Diversity Task Force of Joint Venture Silicon Valley, the Santa Clara Board of Supervisor's Domestic Violence Council, and the Board of Directors for the Support of Battered Women. On a personal note, Rebecca lives in Fredericksburg, Texas, with her long-time partner, Peter Schmidt. She is currently designing and building her dream ranch on 34 acres of land which she loves and calls her own. If you have questions for Rebecca about your pies please direct them to Yo. Ways to reach Yo: eMail Website: https://www.girltaketheleadpod.com Public FB group: Girl, Take the Lead! https://www.facebook.com/groups/272025931481748/?ref=share IG: https://www.instagram.com/yocanny LinkedIn: https://www.linkedin.com/in/yocanny/
Just in time for all your holiday baking, we're launching a new Radio Cherry Bombe miniseries—She's My Cherry Pie! Today and the next five Saturdays, host Jessie Sheehan will learn how some of the most beloved bakers around got their start, what they're known for, and the tips and tricks behind their signature bakes. For our first episode, Radio Cherry Bombe host Kerry Diamond welcomes Jessie and learns more about the career twists and turns that led Jessie to baking, cookbook writing, and recipe testing. They also chat about her third and latest cookbook, Snackable Bakes: 100 Easy-Peasy Recipes For Exceptionally Scrumptious Sweets and TreatsThen, Jessie welcomes She's My Cherry Pie's first guest, Lisa Ludwinski of the celebrated Sister Pie bakery in Detroit and they go deep on pie dough and pie crusts. From pastry cutters to probe thermometers to sugar, Lisa shares the secrets to her fab, flaky crust. You can find Lisa's recipe here. Thank you to California Prunes for supporting She's My Cherry Pie. For recipes and more, visit californiaprunes.org.Check out the brand new issue of Cherry Bombe Magazine featuring Erin French of The Lost Kitchen here! Subscribe to our newsletter and check out past episodes and transcripts here. She's My Cherry Pie is a production of Cherry Bombe magazine. This mini-series is recorded at CityVox Studio in New York City. Our theme song is by the band Tralala.More on Lisa: Instagram, Sister Pie, Cranberry Crumble Pie Recipe, All Butter Pie Dough RecipeMore on Jessie: Instagram, Snackable Bakes
Apple Dumplings are a fall festival favorite. On this episode of In the Kitchen with Mary Mac, we tell you how to make them at home. They're great with a scoop of vanilla ice cream! Enjoy!Hosted by Mary Mac, edited by Anna MacGo to MaryMacPodcast.com for baking mixes, merch, recipes, and more!
It was Drekker Brewing Company's 8th birthday, so they teamed up with eight of the weirdest, most awesome breweries in the entire US for eight anniversary collaboration beers in two separate 4-packs : Fair Foods & Carnival Attractions! We invited founding members of Fargo Underground, John and Maren Jorgenson, into the studio (along with recurring guest Jacob Klueber) to sample and review them!⠀ Fair Foods⠀ Funnel Cake collab w/ RAR Brewing : Fruited sour with Strawberry, Raspberry, Funnel Cakes, Vanilla Beans - contains no lactose⠀ Pie-O-Rama collab w/ Fourscore Beer Co. : Fruited sour with Blueberry, Blackberry, Plum, Pie Crust, Cinnamon & Brown Sugar - contains no lactose⠀ Crystal Ball Cake collab w/ Definitive Brewing Company : Fruited sour with Passionfruit, Guava, Dragonfruit, Yellow Cake - contains no lactose⠀ Bacon Cinnamon Roll collab w/ Burley Oak Brewing Company : Fruited sour with Apple, Cream of Coconut, Brown Sugar, Cinnamon Rolls, Bacon - contains no lactose⠀ ⠀ Carnival Attractions Tilt-A-Whirl collab w/ Xül Beer Co : Fruited sour with Mango, Guava, Passionfruit, Tangerine, Key Lime, Cream of Coconut, Pineapple Sorbet, Vanilla Beans - contains no lactose⠀ Fun House collab w/ Wiley Roots Brewing Company : Fruited sour with Strawberry, Watermelon, Coconut, Sweetened Condensed Milk⠀ Fortune Teller collab w/ Corporate Ladder Brewing Company : Fruited sour with Orange, Marshmallows, & Blue Curacao - contains no lactose⠀ Gravatron collab w/ Mortalis Brewing Company : Fruited sour Black Currant, Key Lime, Vanilla Soft Serve Ice Cream, Graham Crackers - contains no lactose Thanks to https://fargounderground.com/ and https://www.bridgeviewliquors.com/ for supporting the show. If you have any questions, comments, or suggestions for future episodes, please feel free to e-mail us at info@brewsboozeandreviews.com. If you like this podcast, share us with a friend. If you would like to support our show, you can do so by heading to https://www.patreon.com/brewsboozeandreviews For more information, or to listen to our back catalogue of episodes, head over to https://brewsboozeandreviews.com/ On behalf of everyone at Brews, Booze, & Reviews, may your glasses be full, and your spirits high! Cheers! --- Send in a voice message: https://anchor.fm/brews-booze-and-reviews/message
Can one frozen pie crust be stretched to encompass the savory flavors of Central Mexico, the Upper Midwest, and the middle aisles of the supermarket? This recipe says yes. Find the recipes for this and every Recipe Club on The Ringer's website, watch the video version of this episode on Spotify, and join the conversation (and cook along with us!) on Discord and Instagram. Host: Chris Ying Guests: Bryan Ford and Priya Krishna Producers: Sasha Ashall and Jordan Bass Learn more about your ad choices. Visit podcastchoices.com/adchoices
For a bit of fun, check out These Stunning, Shining Cakes [That] Are Making the Internet Drool.Hosted by Jenn de la Vega Research by Alicia BookVideos edited by Chris De PewKnife logo by pixel artist Rachelle ViolaLinksSuggest a wordSupport the show on Patreon!Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Twitter
Episode 100 September 29, 2022 Blueberry Cream Cookies from Milk, one of the first recipes Monica & I shared. On the Needles 9:10 ALL KNITTING LINKS GO TO RAVELRY UNLESS OTHERWISE NOTED. Please visit our Instagram page @craftcookreadrepeat for non-Rav photos and info Favorite lys and hand dyed brandsImagiknit Firebird Yarns A Verb for Keeping Warm Neighborhood Fiber co. Three Irish GirlsSharon Says So Forgot to mention but these are also on my go-to list when looking for something specific: Forbidden Fiber Co., Sugar Plum Circus How Cortney learned to knit: Stitch ‘n Bitch Vanilla is the new black Socks by Anneh Fletcher, White Birch Fiber Arts 80/20 in Calm Before the Pitchforks Choose Your Gnome Adventure by Sarah Schira, Neighborhood Fiber Co Rustic Fingering in Upton, Shadow and Cross Street Market– DONE! A Garden Wedding Shawl by Andrea Rangel, Gauge Dyeworks merino worsted (NOT Ravelry)–DONE! On the Easel 20:22 I forgot to mention my favorite SF art shops!: Case for Making and Arch New series! Working title: creature collections On the Table 27:47 Love the Spanish Table shop Monica's favorite veggie cookbooks: Weekday Vegetarians, East, Smitten Kitchen Everyday Cortney's favorite cookbooks: Smitten Kitchen Everyday, Milk Street Tuesday Nights, How to Bake Everything Persian Zucchini frittata from One Pan, Two Plates by Carla Snyder eggplant involtini – smitten kitchen magic apple plum cobbler – smitten kitchen 5-ingredient beer bread from Half Baked Harvest Chicken Stew from America's Test Kitchen 2010 Chocolate Cake from Add a Pinch On the Nightstand 47:30 We are now a Bookshop.org affiliate! You can visit our shop to find books we've talked about or click on the links below. The books are supplied by local independent bookstores and a percentage goes to us at no cost to you! SFPL Green Apple Books, West Portal Bookstore, Folio Books The Rosie Project by Graeme Simsion Nona the Ninth by Tamsyn Muir The Bullet that Missed by Richard Osman (audio) The Inheritance of Orquídea Divina by Zoraida Córdova The Many Daughters of Afong Moy by Jamie Ford Haven by Emma Donoghue The Marriage Portrait by Maggie O'Farrell
This episode is also available as a blog post: http://hearthealthymeals.net/2022/04/28/cassava-flour-pie-crust/
What do cinnamon rolls, noodles, potstickers and sugar cookies all have in common? They all require a rolling pin! This week on Time For Lunch, we're learning about a simple yet essential kitchen tool, the humble rolling pin. Harry and Hannah share stories about some unusual pins, plus our intern Isaac is back, interviewing children's book author Cynthia Cliff about her first book, Pie For Breakfast. And, we'll take another trip back to the groovy Seventies to learn more about a rolling pin's best friend, pie crust.HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This month, we're asking you to join us. Become a monthly sustaining member at heritageradionetwork.org/donate.Time For Lunch is Powered by Simplecast.
Welcome to Episode 57 of C3: Crystals, Cauldrons, & Cocktails!In this episode, River talks about kitchen witchery! She explores summer kitchen witchery and talks a little about Litha!Come grab a cocktail and listen!Sources:https://naturallymodernlife.com/what-is-a-kitchen-witch/ https://witchipedia.com/lore/paths/kitchen-witch/ https://www.thewholesomewitch.com/what-is-a-kitchen-witch/ https://www.cratejoy.com/box-insider/kitchen-witch-celebrations/ https://www.ediblecommunities.com/home-cooking/kitchen-witch/no-cook-dinners/ https://teaandrosemary.com/how-to-celebrate-litha-rituals-traditions/ River's Etsy store: www.batsandbaublesinc.etsy.com Intro and Outro Audio:podcast intro & outro music:Góða Nótt by Alexander NakaradaLink: https://filmmusic.io/song/4754-g-a-n-ttLicense: https://filmmusic.io/standard-liceSound from Zapsplat.com – Witches Cauldrons bubbling
Pie or cake? That's the big question on today's podcast. But regardless of where you stand on the matter, you'll love our conversation with pastry chef and entrepreneur, Allison Cebulla, who has made a career out of her love for pie.During our chat, we trace Cebulla's culinary journey from the days she spent in the kitchen with her parents to the moment she decided to take a leap and start her own business. Along the way, she shares baking tips, opinions on what makes the best pie, stories about balancing work and family and insights into how she unknowingly created a pandemic-proof pie business.
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The Little Blue Cookbook was a nearly lost family heirloom that Jennifer Justus discovered a few years ago. Decades prior to that, the cookbook's butterscotch pecan pie recipe provided great comfort to her grandmother, who made the dish frequently when she and her husband were relocated by his Coast Guard duties during World War II. Inheriting this piece of history led Jennifer to wonder about her grandmother's inner life and the trials and tribulations she never shared with her granddaughter. This episode explores inheritance, midlife crises, time travel, and of course, pie. Rebekah Turshen, the pastry chef behind Nashville's City House and a friend of Jennifer's joins the conversation to talk about adapting vintage recipes and how she helped modernize this dessert. If you're hungry for more of this story, you can read the original essay “The Butterscotch Pie Recipe Grandma Carried With Her Through the War,” published by Food52. Plus find Rebekah's Turshen's baking tips and recipe adaptation here.My Family Recipe is created by the Food52 Podcast Network and Heritage Radio Network, inspired by the eponymous Food52 column.
Hartglass & De Mattei, REAL Seal of Approval Hartglass & De Mattei talk about Thanksgiving and the best pie crust ever, that is vegan and gluten-free. Then they review Good Housekeeping‘s The 33 Best Vegan Food Products of 2021, According to Nutrition Experts and give their thoughts on whether or not the foods on the list pass the Responsible Eating And Living's (REAL) Seal of Approval. LINKS MENTIONED IN THE PROGRAM: The 33 Best Vegan Food Products of 2021, According to Nutrition Experts REAL Thanksgiving Celebration Feast Easy-to-Roll Tart Shell or Pie Crust
This week, we'll be discussing something people find nearly as scary as the idea of Donald Trump and Ron DeSantis as running mates in 2024. Something more daunting than trying to turn Wyoming into a blue state. Deep breaths, friends, it's pie crust week! Mollie Katzen, all-around wonderful human and world-famous cookbook author joins us. Yes, she of The Moosewood Cookbook, Pretend Soup and more. Mollie is here to spread the word that pie crust isn't just easy to do…it can be fun. And bring joy. She also shares some very inspiring words about choosing joy over anger, which after this week, we could all use. See acast.com/privacy for privacy and opt-out information.
This Thanksgiving, what is the item we are LEAST likely to forget for our feast....The Pie Crust, booze or cranberries? See omnystudio.com/listener for privacy information.
Dorie Greenspan, James Beard Award-winning cookbook author and cookie expert, joins us to discuss her new cookbook, Baking With Dorie: Sweet, Salty & Simple. Apple Pandowdy Makes 6 Servings A PANDOWDY'S A PIE that's got only a top crust, often one made of odd-shaped pieces of dough—the dessert was probably created to put pastry scraps to good use. My favorite way to make it is to cut triangles of pie dough and arrange them in a mishmash over the fruit. Neatness is never the point with a pandowdy—it's the haphazardness, the dowdiness of the pie, that makes it beautiful. When you bring it to the table, break up the crust, let it fall into the filling and then spoon out into bowls. You can put spices in the filling, but I hope you'll try this spare lemon-up-front version first. Having apple pie without cinnamon may seem un-American; in fact, it's unassailably good. I make this dessert throughout the year with whatever fruits are plentiful. FOR THE FILLING⅓ cup (67 grams) sugar2 medium or 1 large lemonAbout 2½ pounds (about 1 kilo;) sweet, juicy apples, such as Golden Delicious, Fuji or Gala (4 to 6 large)2 tablespoons cold unsalted butter, cut into 8 pieces FOR THE CRUSTOne 11- to 12-inch round All-Butter Pie Dough (see below), frozen or well chilled (or use store-bought pie dough; look for dough that's already rolled out)Milk for brushingSanding or granulated sugar for dusting Ice cream or whipped cream for serving (optional) A WORD ON THE CRUST: Instead of cutting out shapes from the dough, you can just lay the whole crust over the fruit, moistening the rim of the pie pan first, pressing the dough against the rim and then tucking the overhang under the rim or against the sides of the pan. Cut slits in the crust and at serving time, crack the crust into the fruit. TO MAKE THE FILLING: Put the sugar in a large bowl and grate the zest from the lemon(s) over it. Reach into the bowl and use your fingers to rub the zest into the sugar until the sugar is moist and fragrant. Peel and core the apples and cut them into chunks about ½ inch on a side or into slices that are about ¼ inch thick. Add the apples to the bowl with the sugar and squeeze over the juice from the lemon(s). Toss everything around in the bowl until the apples are coated with sugar and juice. Set the bowl aside, stirring now and then, while you preheat the oven. Center a rack in the oven and preheat it to 425 degrees F. Butter a 9-inch pie pan and put it on a baking sheet lined with parchment paper or a baking mat. Give the apples a last turn and then pile them into the pie pan—don't forget the juices in the bowl. Dot the top of the apples with the butter. TO PREPARE THE CRUST: Lay the chilled round of pie dough on a cutting board and, using a pizza wheel or a knife, cut it into pieces. I usually opt for triangles of various sizes and shapes, but long strips and squares work, as do rounds made with cookie cutters. Place the pieces of dough over the apples in whatever pattern pleases you—I usually go for haphazard. It's nice if you leave a little space between the pieces so the juices can bubble over. Lightly brush the dough with milk and sprinkle with sanding sugar. Bake the pandowdy for 20 minutes—the crust might get a little color and the juices may just begin to bubble. Turn the heat down to 375 degrees F and continue to bake until you can see juices bubbling all the way to the middle of the pan, 25 to 35 minutes more. If the crust seems to be getting too dark too fast, loosely tent the pandowdy with foil or parchment. Place the baking sheet on a rack and let the pandowdy cool for at least 30 minutes before serving. The pandowdy is good warm or at room temperature and very good with either ice cream or whipped cream. STORING: Like most pies, this is meant to be eaten soon after it's made. However, if you have pandowdy left over, you can keep it covered at room temperature for up to 1 day and rewarm it in a 350-degree-F oven before serving. Playing AroundIn fall and winter, I make pandowdy with apples and pears (traditional and my favorite), sometimes with dried fruit tossed in. In the spring, I make it with rhubarb, with or without strawberries. And in summer, I turn to blueberries or mixed berries, peaches, nectarines, even plums. Use your favorite fruit pie filling recipe, but don't use any thickeners. All-Butter Pie Dough Makes two 9- to 9½- inch crusts 3 cups (408 grams) all-purpose flour¼ cup (50 grams) sugar1½ teaspoons fine sea salt2 sticks (8 ounces; 226 grams) unsalted butter, frozen or very cold, cut into small piecesUp to ½ cup (120 ml) ice water Put the flour, sugar and salt in a food processor and pulse to blend. Scatter the pieces of butter over the flour and pulse the machine in long spurts until the butter is well incorporated. This could take more than a dozen blitzes. Add the ice water a little at time, processing after each addition. Stop when you have moist clumps and curds (you may not need all of the water)—don't process until the dough forms a ball; pinch a bit of the dough, and it should hold together easily. Turn the dough out, divide it in half and shape each half into a disk. Working with one disk at a time, flour a sheet of parchment paper, center the dough on it, flour the dough and cover with a second sheet. Roll the dough into a round that's between 11 and 12 inches in diameter. (The rolled-out dough can be wrapped well and refrigerated for up to 3 days or frozen for up to 2 months). If the dough is cold enough, fit it into a buttered pie pan (or the pan you're using); leaving whatever dough hangs over the edge. If it's not cold, chill it until it's workable, then fit it into the pan. Keep the second round between the sheets of paper and slide it onto a baking sheet. Freeze or refrigerate for at least 1 hour. (If you have not refrigerated or frozen the rolled-out dough earlier, you can refrigerate the unbaked crust for up to 3 days or freeze it for up to 2 months.) Follow the directions in the recipe you're using for filling and finishing the crusts. If you're making an open-faced pie and need a partially or fully baked bottom crust, either crimp the dough that's hanging over the pan to make a decorative edge or trim the excess dough even with the rim of the pan and press the tines of a fork against the dough. Piecrust should always be cold when it goes into the oven. GETTING READY TO BAKE: Center a rack in the oven and preheat it to 375 degrees F. Place the pie pan on a baking sheet and fit a piece of parchment or foil against the crust; fill with dried beans or rice. TO PARTIALLY BAKE: Bake for 20 minutes, then carefully remove the paper or foil and weights and bake for another 3 to 4 minutes—you want the crust to be firm, but it doesn't need to take on much color. TO FULLY BAKE: Bake for 20 minutes, then carefully remove the paper or foil and weights and bake for about 8 minutes more, or until the crust is beautifully golden. Transfer the crust to a rack and let cool. STORING: The rolled-out crusts or the unbaked pie shells can be wrapped well and refrigerated for up to 3 days or frozen for up to 2 months. You can also freeze baked crusts (in the pans) for up to 2 months. Excerpted from BAKING WITH DORIE: Sweet, Salty, & Simple © 2021 by Dorie Greenspan. Photography © 2021 by Mark Weinberg. Reproduced by permission of Mariner Books, an imprint of HarperCollins Publishers. All rights reserved
A delightful festive twist on the basic pie recipe of a mixed berry and pumpkin pie. Pie Crust yield two crusts. 2 ½ cups of pastry flour 1 Tablepoon of granulated sugar 1 tsp of salt 1 cup of cold butter ½ cup of cold water. Roll out the dough, take your pie pan and put it upside down on just cut about ½ inch around it u Jack O' Lantern Pumpkin Pie for two pumpkin pies. Mix in a bowl 2 eggs and 1½ cups milk, can be whole or skim. Can also substitute nut milks. Add in 15 oz. of pumpkin puree. Note, not pumpkin pie filling that may come in a can. You can also make your own pumpkin, which I discussed in my pumpkin bread podcast. Mix thoroughly the ingredients, and then in a separate container mix the following: ½ cup white sugar, ½ tsp. salt, 1 tsp ginger, ½ tsp. nutmeg, ½ tsp cinnamon. Then combine the ingredients. Pour into the pie shells. Bake 80 minutes at 350 degrees, and take the internal temperature of the pie and it should get to 175 degrees, and we go a little over as many people assume the pie isn't done if it jiggles too much, but that's the temp the internet says pie is done. That being said, I like it to be 180 degrees. While the pie is still hot add the Jack O'Lantern look. In a microwave safe container, 1/2 cup of chocolate chips with a Tablespoon of butter and microwave for 1-2 minutes until melted. Put in a small plastic bag, cut the end off one tip to allow you to draw in about an inch chocolate triangles for the eyes, nose, and then triangles alternating for the mouth. Please visit the Pumpkin Pie Jack O'lantern short video on Youtube. https://youtu.be/P9kw2Xb5Hyc For one Berry Scary Pie, Mix 3/4 c. granulated sugar 1/2 c. pastry flour ½ tsp. ground cinnamon ¼ tsp of salt Then toss in 4 cups of fruit, I recommend 2 cups of blueberries and 2 cups of raspberries. If you are using frozen, then thaw the fruit and drain. Place in pie shell and cover your pie as usual with the other pie dough. Then you cut 8 slits about a couple of inches long so that it looks like there is a swampy. Then the hand is coming out of the pie. Make your fingers, with also a big thumb. Use a blueberry and smash it into the dough tip. Four fingers lined up together that are coming out of the pie, then add the thumb coming in where a thumb would be if the hand was coming out of the pie-across from the ring finger. Egg wash and bake for 80 minutes, until crust is golden and internal temp reaches past 180 degrees. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you'd like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. --- Send in a voice message: https://anchor.fm/house-of-bread/message
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Pie Crust: 1. 1 1/4 cup of all purpose flour 2. a pinch of salt 3. 1/2 cup of butter chilled and diced 4. 1/4 cup of ice cold water Filling: 1. gala and granny smith apples (12-15) 2. 2 teaspoons of cinnamon 3. 1 teaspoon of nutmeg 4. 3 teaspoons of flour 5. butter Bake at 425 degrees for 10 minutes. Then bake at 350 degrees for 45 minutes. IMAGE CREDIT: iStock / Getty Images Plus
In this episode we're getting drunk drinking Frank Sinatra's signature Jack Daniels cocktail. This is a fun ride! Including the very hot topic of eating pie without the filling. Please Subscribe, Rate & Review our podcast we really appreciate you! Follow the 3 of us on our social media platforms to stay up to date on all our craziness including when new episodes are dropping! Andrea@bellezadrea Adolfo@agave_tequila_margarita LA@tequila_4_breakfast
On today's episode we're joined by actress turned producer Felicity Jones, who takes us behind the scenes of her new Netflix film “Last Letter from Your Lover,” the first title under her new production company Piecrust. We'll also hear from actors Vivica A. Fox (“Empire”), Ashley Park (“Emily in Paris”), Javicia Leslie (“Batwoman”) and director Cate Shortland (“Black Widow”) who are using their platforms to empower women behind the camera to promote authentic inclusive storytelling. Follow us on Instagram: @WrapWomen Follow us on Twitter: @TheWrapWomen Sign-Up for our newsletter: wrapwomen.com See omnystudio.com/listener for privacy information.
It's our tenth episode! Hurrah! Celebrate by listening to us natter about cooking, food, recipes, and how to soar like a baby bird in the kitchen. Get yourself a snack and have a listen :)Marie's food and cooking blog/website recommendationshttps://joythebaker.com/ https://minimalistbaker.com/ https://www.pickuplimes.com/ https://tasty.co/ https://www.delish.com/ https://www.bbcgoodfood.com/ Got comments or questions? Email us at dachilife.pod@gmail.comMusic:Faithful Mission by Artificial.Music https://soundcloud.com/artificial-musicCreative Commons — Attribution 3.0 Unported — CC BY 3.0Free Download: http://bit.ly/-faithful-missionMusic promoted by Audio Library https://youtu.be/-738ly_V3RQ
In the final episode of The Shameless Chef, Michael Davenport entertains and delights with the richer things in life. From pavlova to sundae smorgasbords and homemade pie crusts, it's all about dessert this week. When the late night munchies come calling, Michael's advice is to be prepared. Have your favorite snacks on hand, keep packaged cookie mix in your pantry, and take down his recipe for a “sloppy egg sandwich.” Delight any dinner party guests this summer with a sundae buffet - think multiple flavors, sauces and toppings to be combined in endless combinations, and don't forget homemade whipped cream. Michael provides a pie crust recipe that you don't need to be intimidated by and suggests a more complicated pastry endeavor for those with lots of time on their hands and strong hankering for chocolate.Please consider making a donation to Heritage Radio Network, which brought this series back to life at heritageradionetwork.org/donate.Hungry for more food podcasts from HRN? For more home cooking content, check out HRN series like Cooking Issues, The Feedfeed, Modernist Bread Crumbs, and Pizza Quest. Dive into more culinary history with A Taste of the Past and enjoy podcasts about food and beverage from across the country and around the world like Eat Your Heartland Out, Cooking in Mexican from A to Z, and Soul by Chef Todd Richards. There's Time for Lunch, a podcast for kids, and Meat and Three, a food storytelling podcast that any food-lover and home cook is sure to love. You can find our full lineup of over 40 shows at heritageradionetwork.org.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Shameless Chef by becoming a member!The Shameless Chef is Powered by Simplecast.
C. Shawn McGuffey, Ph.D., is Director of African & African Diaspora Studies and Associate Professor of Sociology at Boston College. In this episode, we discuss how being from Kentucky influences him as an educator and activist; and how black and queer identity inform the meaning of "home." There is also vodka pie crust. --- Support this podcast: https://anchor.fm/whereyallfrom/support
Today we share a simple all- purpose pie crust; variations on it, and the comfort it can bring. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Landry, Dar, and Dot play wheel of fortune and jeopardy --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Chef Katie stops in and talks to Betty about handmade gnocchi, cultivating mushrooms, and her secret for making a great pie crust for Thanksgiving.
Ann (along with color commentator Bobby) is taking Christy, Hillary, and Meredith into the TSHE Kitchens to teach them how to make a delicious pie crust of which nobody need be scared. Will their pie crusts be buttery and flaky, or will they be as dust in the wind?
For this month’s lesson of our Better Baking Academy with Bob’s Red Mill, we delve into the science behind the ultimate tender and flaky piecrust. In this recipe, we use Bob’s Red Mill Organic All-Purpose Flour to achieve a consistently tender and flaky crust. Then we’ll take you through par-baking your crust, primed for a rich pumpkin custard filling. Plus, we have the tips and tricks for building a lattice that stays crisp over a luscious pumpkin custard, baking it separately and popping it on top right before serving. For this pie baking lesson, we reached out to another pastry genius, Yossy Arefi. Yossy is the baker behind the blog Apt. 2B Baking Co., a website that chronicles her baking endeavors, which feature many gorgeous pies, galettes, and more. We also talk about Yossy’s newly released cookbook, Snacking Cakes. Special links from this episode:Sign up for the Better Baking Academy with Bob’s Red Mill to get our Apple Danish recipePurchase Bob’s Red Mill Organic All-Purpose FlourGet Yossy’s Cranberry and Apple Cider Caramel Pie recipeGet Yossy’s cookbook, Snacking Cakes Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Yossy on Instagram: @yossyarefiFollow Bob’s Red Mill on Instagram: @bobsredmill
This week on Snaps On Tha Petro hosts Josey Wales and Frankie Grimes review 4 strains. This weeks strains are Black Runtz, SW Stomper, Pie Crust, and Super Glue. All reviews were provided by allbud.com and leafly.com. All of this and more half baked convo on the new Podcast Snaps On Tha Petro. IG : @mdmalifestylewave EMAIL : mdmalifestyle@gmail.com WEBSITE : www.mdmalifestyle.com SOUNDCLOUD : @mdmalifestyle YOUTUBE: www.youtube.com/channel/UClMjR4YfE5R2PAKoSWhDGnA
Fall pie baking that includes a recipe for two buttery flakey pie crusts, Pumpkin, Pecan and Country Apple pie fillings. The Pumpkin Pie has a perfect spice combination and the Pecan has a caramel filling with outstanding flavor. Our Country Apple, has a delicious oat crumb topping or you can just use the other pie crust as a top. For our Youtube channel that has an autumn pie video, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. Pie Crust yield two crusts. 2 ½ cups of pastry flour 1 Tablepoon of granulated sugar 1 tsp of salt 1 cup of cold butter ½ cup of cold water. Pecan Place 2 cups pecans in a pie shell. Can be half pecans or pieces. In a mixing bowl add the following: 4 eggs, 1 cup of brown sugar packed, ¾ cup of dark corn syrup. If all you have is light corn syrup, then you can use it. The difference is that light corn syrup has added vanilla and salt, and dark corn syrup has molasses in it. Add in ¼ cup of melted butter (not cold). ½ tsp. salt and 1 tsp of vanilla. If you end up using light corn syrup, then you can skip the vanilla and salt. Mix thoroughly and pour over pecans. Let sit a few minutes to get rid of air bubbles. Country Apple Mix: 5 cups sliced apples, well drained if you are using canned apples. 1 Tbsp lemon juice 1 cup brown sugar, packed. 2 tsp cinnamon 2 Tbsp flour, pastry, all purpose or cake flour preferred but again not a big deal if all you have is bread flour 1 tsp nutmeg Place in pie shell, Country Apple Topping: 1 cup of pastry flour 1 cup of oats 1/3 tsp salt 1 cup of brown sugar 1 tsp cinnamon 1 ½ tsp of baking powder Cut in COLD butter into pea size shape, can also just use a cheese grater. Mix the ingredients until incorporated and add on top. Pumpkin Pie Mix in a bowl 2 eggs and 1½ cups milk, can be whole or skim. Can also substitute nut milks. Add in 15 oz. of pumpkin puree. Note, not pumpkin pie filling that may come in a can. You can also make your own pumpkin, which I discussed in my pumpkin bread podcast. Mix thoroughly the ingredients, and then in a separate container mix the following: ½ cup white sugar, ½ tsp. salt, 1 tsp ginger, ½ tsp. nutmeg, ½ tsp cinnamon. Then combine the ingredients. Pour into the pie shells. --- Send in a voice message: https://anchor.fm/house-of-bread/message
Ingredients, 1 and 1/4 cup of all-purpose flour, 1/2 tbsp of sugar, 1/2 cup of chilled butter, 1/4 cup of cold water, 1/4 teaspoon of salt and also a roller will be needed. --- Support this podcast: https://anchor.fm/miss-goudeez/support
This story originally aired June 5, 2019. While browsing recipes at the station last week, Daniel Gritzer's savory vegetable galette caught my eye. Leeks, mushrooms, asparagus and cheese open-faced in a flaky pie crust. No need to even stop at the store on my way home. I had asparagus and mushrooms still unwithered in the fridge and two thick wintered-over leeks in the garden.
A bit of a hybrid episode, focusing mostly on how to make a pie crust, plus a little about quiche. There’s a lot of misinformation in pie crust tips and recipes — this episode covers all I’ve learned in three … Continue reading →
What are Jesus' promises to us-
Gregg Perry, The Historic Preservationist, examines a superb mahogany PIE Crust table at the Gloucester County Historical Museum.
Paula discusses the culinary secrets of making pie crust with a caller, plus adding a few tips about incorporating coconut and yogurt...Happy Pie Making!
Paula discusses the culinary secrets of making pie crust with a caller, plus adding a few tips about incorporating coconut and yogurt...Happy Pie Making!
The holidays are upon us and the girls get together and bake three different pie crusts to see which recipe tastes the best. Making the perfect pie crust is hard and for Debbie and Sheri it is down right impossible. The recipes can be found on the Cousin 2 Cousin Facebook page and behind the scenes pic are on Instagram. Don't forget to follow and subscribe so you never miss a fun filled episode.
Host Cara Kneer and Chef Brian Carson voice their favorite parts of our live-streamed cooking show - Cooking with Earth Fare. Come learn more about Pie Crust Shells and how to use Springer Mountain Farms Chicken to make Broccoli, Chicken, and Cheese Pie!
How to make the perfect pie this summer.
Gabi and Daniel love to bake for birthdays, so they're starting their birthday season with an easy favorite: pie!
It's our second episode! This episode covers: What are our least favorite parts about one of our favorite activities (namely, baking)? How many different types of pie crust have the French named? And is a caramelized honey and apple pie as nice as it sounds? (Spoiler: It's pretty dang good.)
In this episode, we are excited to have our very first guest to the show! Christa (our guest) explains the simple steps to making great homemade pie crust!!Support the show (https://www.patreon.com/Scratch_Cookingcast)
"...it's as easy as pie..." to love today's guest Tara Royer Steele
Paula makes a delicious pecan pie from scratch using a very traditional pie crust technique.
Yep. Pie crust is a biscuit which gets just slightly different treatment than buttermilk biscuits. I share some tips about how to get the most rise from your biscuits and what to do with the scraps. Here's the link to the show notes page, https://www.culinarylibertarian.com/3 --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/dannreid/message Support this podcast: https://anchor.fm/dannreid/support
It is one week until Thanksgiving and so all week we will be talking everything Thanksgiving. Today is all about how to make perfect pie crust everytime. --- Send in a voice message: https://anchor.fm/foodinfive/message
How To Make The Perfect Pie Crust
Here we are for episode 170 - and we've gone all poetic on you again... We're celebrating 10 years since I published my book, SHY YETI'S INCREDIBLE PIE-CRUST COLLECTION and a selection of the lesser-read pieces are presented for your entertainment. Yeti Uncle John also helps out and we have messages from Bettina, Dameus, Ikk and Charlie Grrr. Cromitty and Martin also have a somewhat bizarre clip from a Winter 1993 episode of SUTTON PARK! Thanks to all those who feature. Our next episode, number 171 will be a compilation of Mr Yeti's last three visits to Radio Wey in 2018! It's going to be fun! Do join us, won't you?! Please email me at shyyeti@yahoo.co.uk if you have any comments - you can even send me a sound-file and I'll include it on the show. The music is by Shy Yeti and Luca. Sound effects by Paul Chandler. Many thanks to Nick Goodman for digitizing the S.P. clips. All content is Copyright Paul Chandler, 2018. Episode 170 was recorded between the 23rd and 31st January 2018, with one small addition recorded on the 28th May 2018.
Ellen Hao and Erisa Apantaku learn how to make pie crust from Susan Carton, winner of this year's Nut Pie category in the South Side Pie Challenge. Clarence Hogan and Tiffany Watkins share stories at Englewood Speaks: Things I Learned While I Was Teaching. In between, the Weekly Read comments on Dick Gregory's take on hurricanes. Recorded live from WHPK 88.5 FM - The Pride of the South Side with your hosts Andrew Koski and Olivia Obineme. The bumper at the beginning of the show featured members of HUEY Gang and was produced by Jed Lickerman. The interview with Susan Carton featured Podington Bear's "Has Pluck," available on freemusicarchive.org. This week's Weekly Read was produced by Olivia Obineme. Music heard during the Weekly Read is "Nasty" by David Szestay available on www.freemusicarchive.org. You can find Open Mike Eagle's Brick Body Kids Still Daydream on mikeeagle.net. For more news, visit www.southsideweekly.com.
From the Northeast Kingdom, a solo rambler recorded while driving around Vermont. Pie crust recipe complaints, some thoughts on boogers, over-competitive society, and, of course, coffee. Oh and I turned thirty and got married!
This episode features discussions of cities in New York that aren’t New York City, succeeding in university and it turns out there are people who love candy corn. No. Really! Our guest Tierney Coren is part of the Node.js Evangelism Work Group, a web developer, designer, writer and student. The glorious reputation of Utica. Tierney teaches us that the origin point of the grid system in Salt Lake is the Mormon Temple. Chris has been using Here.com to replace Google Maps. Tierney & Paul have issues using Duck Duck Go for search. However, Paul does love the !bangs. Chris defends DDG, but shares an option given to him on the Cupcake.io community, Startpage.com. Tierney is doing an accelerated Bachelor’s/Master’s program at SUNY Poly. We previously did a show with a professor of information design, part 1 & part 2. Let’s talk about our dark future with 1984, Brave New World and Fahrenheit 451. More books? How about Snow Crash, Ready Player One, Wuthering Heights & The Prince. Tierney thinks previous guest Arturo could be the protagonist from Snow Crash. Paul & guest review the Twilight Saga films. Tierney’s instructor is obsessed with TiddlyWiki, so he’s learned a lot about it. Let’s Encrypt is in beta. Tierney teaches Chris about Coursera. SuperCard Suite wants to be your HyperCard replacement. Tierney was using ghost for his site. He tried Jekyll and Hexo. He settled on Metalsmith, a static site generator. Paul says the Montreal Sauce & Film Frown sites are also created with a static site generator, PieCrust. The setup is documented on his blog, A Podcaster is Me. Chris mentions that he’s going to take a stab at joining the IndieWebCamp movement with a new site using Known. He was inspired by Jeena.net and our chat with Jen Montes, part 1, part 2. A really great way to connect with Webmentions is to use brid.gy. Thanks for listening to the episode & thanks to &! (@bitandbang), Tierney, for chatting on the Sauce. Want to learn more about our podcast or read more about the production, check our Patreon. Support Montreal Sauce on Patreon
Megan and Kelly are all about letting you in on some helpful tips and tricks that are sure to bring some sparkly awesome to your life. This week, we share ten little life hacks on topics ranging from laundry stains (we know! but really!) to pie crusts to essential oils. Also, Megan shares her number one most important YouTube trick that she forgot to tell you in episode 21! All of that plus Awesome of the Week in Episode 23 of Sorta Awesome. 1) Love Well Blog: Slow Cooker Salsa Chicken 2) Two Bossy Dames: newsletter sign-up, Twitter, Dame Margaret, Dame Sophie 3) Ninja on Amazon 4) Carbona stain removers - entire set on Amazon 5) school supplies on Amazon 6) Palazzo pants on Amazon 7) Thred Up (Kelly’s referral link; use it to get $20 off your first order!) 8) Plant Therapy: KidSafe blends 9) Pie Crust tip 10) Tart Cherry Juice on Amazon, Mama Natural video 11) Time: Watch All the TV You Want Without Paying a Cable Bill 12) YouTube playlists Find Kelly on her blog, Twitter, Facebook, and Instagram! As always, thanks to Progger for allowing us to use the song Strut! Find more from Progger at Proggermusic.comFeedback on today’s show? Sign up for the show’s mailing list at tinyletter.com/SortaAwesome or leave a comment below (click the date link). And don’t forget to find us in the Sorta Awesome Hangout on Facebook or on Instagram! You can find Megan on Facebook, Twitter, or Instagram!
Pie Crust daiquiris are on tap; Openings. 2 - Early COW; MailBag. 3 - Marshall's News. 4 - We all go on the record for Deflategate.
6 AM - 1 - Pie Crust daiquiris are on tap; Openings. 2 - Early COW; MailBag. 3 - Marshall's News. 4 - We all go on the record for Deflategate.
Chef Diana Penn is Berks County's very own pastry chef extraordinaire. She's got the moxie and wit of Anthony Bourdain and his skills, I'm sure. She has the talent to rival any big city pastry chef. Diana joined us to talk about pie crusts. Listen in! Fresh fruit demands you respect them this season with the perfect crust.
Chef Diana Penn is Berks County's very own pastry chef extraordinaire. She's got the moxie and wit of Anthony Bourdain and his skills, I'm sure. She has the talent to rival any big city pastry chef. Diana joined us to talk about pie crusts. Listen in! Fresh fruit demands you respect them this season with the perfect crust.
Chef Diana Penn is Berks County's very own pastry chef extraordinaire. She's got the moxie and wit of Anthony Bourdain and his skills, I'm sure. She has the talent to rival any big city pastry chef. Diana joined us to talk about pie crusts. Listen in! Fresh fruit demands you respect them this season with the perfect crust.
The updates are a little thin this week as we watch temps falling and the snow piling up. Mostly we talk about keeping warm and the successful insemination of our pigs. In the community we pick up on the Monsanto conversation last week and some new comments about companies like Johnny Seed and Territorial and the internet myth that they buy their seeds from Monsanto. We also talk about our process for selecting seeds and why we pick the seeds we do. ()In the "We eat Good" segment this week we talk about making pie crusts from lard and how great they really are!
Here we go again! Your best pals Paul and Chris Coy and Vance are back and ready to race in the General Lee! Also, we talk about Asians of S.H.I.E.L.D., as well as a great discussion of Canadian Thanksgiving. You may not know what’s real in this one, because of all the alternate historical factifying. Here’s a little more about today’s adventure: The Star Trek Soundboard Coy and Vance of The Dukes of Hazzard “Oh that Dukes of Hazzard Power Cycle!” “What a ride!” The Green Machine Is Agent Molson a Life Model Decoy? The Mocking Dead Chris’ recaps & bad Photoshopping. Redshirts Keremeos & Hedley British Columbia. The few pics Chris took It’s official, Chris is an old person forcing you to look at the slides from his vacation! For those of you interested in football, American & Canadian Football Canadian Thanksgiving Canadian Black Friday Being a new Canadian, Chris forgot to mention that they do have Boxing Day Iron Sky Iron Sky Pick up lines Pie Crust Heroes Recaps via io9.com Max Headroom is interviewed by Letterman. Abraham Lincoln Vampire Hunter FDR American Badass Canadians and the myth of Eh? Equilibrium Gun Kata clip Wanted trailer. Note the top commentor on the Youtube page is Morgan Freeman. Blacklist TV show trailer. The Dresden Files 30 Minutes or Less What’s that noise during the podcast? Get Chrip and find out. No More Buckyballs The company’s last plea that was not answered. Just the good ol’ boys, never meanin’ no harm… YEEE-HAAWW! Support Montreal Sauce on Patreon
Includes a reflection on covenant by Rev. Karen Hering
CHOW Associate Editor Roxanne Webber makes her pie crust for the CHOW Thanksgiving pumpkin pie the right way, by using cold butter, not overworking the dough, and defying the temptation to add a lot of water.
CHOW Kitchen Editorial Assistant Amy Wisniewski shares the most important pie dough tip: Keep your ingredients and workspace cold. Chilly dough equals a tender, flaky crust.
Susan shows the technique of blind-baking a pie crust
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