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 Post subject: Got my first Milk Street Mag
PostPosted: Wed Nov 23, 2016 3:50 pm 
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Joined: Fri Dec 19, 2008 7:58 pm
Posts: 1139
Anybody else get one? Any thoughts? I like what I saw, though I only glanced at it on my lunch break. More later.

Update - I saw a couple of these recipes on their website, but some more in here that I definitely want to make. A Thai coleslaw (as always, any Thai recipes catch my eye); a Chinese greens dish, calling for chard, but I'll use one of the others I have growing out there; and a delicious sounding harissa recipe, in which the fried chiles and garlic make it sound like will have some of that distinctive flavor that I love so much in nam prik pao. I would have tried the new method of making pie crust for my butterscotch pumpkin pie, but I didn't have any sour cream (one of the ingredients) on hand. There's even more, but these are the ones I want to make soon.

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 Post subject: Re: Got my first Milk Street Mag
PostPosted: Thu Nov 24, 2016 8:22 am 
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Joined: Sun Oct 21, 2012 8:51 am
Posts: 655
Location: W. Montana
still waiting to get my copy.


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 Post subject: Re: Got my first Milk Street Mag
PostPosted: Sun Feb 19, 2017 2:05 pm 
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Joined: Sun Aug 30, 2009 9:26 am
Posts: 237
Dave, did you ever try that pie crust? I made two pies last week using the CI vodka recipe and they were just not that tender or flaky. I'm looking for a new one. I also have problems with the bottom being soggy. I make mostly fruit pies and wonder if I should blind bake them, first, I never have.

Karen


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 Post subject: Re: Got my first Milk Street Mag
PostPosted: Sun Feb 19, 2017 7:09 pm 
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Joined: Tue Feb 03, 2009 5:03 pm
Posts: 1073
Check out the crust recipe from the Hoosier Mama Book of Pies. Any pie article at Epicurious by Sam Worley should link to it, since he used to work there. I work there now, but can't be arsed to scale the recipe down from 13.5# of flour, etc. at the moment. It's all butter, and works very well. We freeze the crusts and then blind bake them, then dust the bottoms with 50/50 sugar/flour "crust dust" before adding the fruit. People seem to approve.


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 Post subject: Re: Got my first Milk Street Mag
PostPosted: Fri Feb 24, 2017 2:43 pm 
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Joined: Sun Aug 30, 2009 9:26 am
Posts: 237
Thanks Becky! I'm going to try that.

Karen


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 Post subject: Re: Got my first Milk Street Mag
PostPosted: Sat Feb 25, 2017 8:25 am 
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Joined: Sun Oct 21, 2012 8:51 am
Posts: 655
Location: W. Montana
I think it's really worth it to get some leaf lard for pie making.
I have some in my freezer that's been there for years, it never goes bad.
I gave some to a friend who's a pie-baking fiend and she said it made the best crust she'd ever made.
I'm not a frequent pie maker by any means but when I do I use the CI vodka crust with a small amount of the leaf lard and it is excellent.


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 Post subject: Re: Got my first Milk Street Mag
PostPosted: Sat Feb 25, 2017 11:41 am 
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Joined: Fri Jan 16, 2009 7:50 pm
Posts: 2061
Yeah, I think the best crusts I make are half lard/half butter. I use the recipe from Serious Eats.


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 Post subject: Re: Got my first Milk Street Mag
PostPosted: Sat Feb 25, 2017 4:54 pm 
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Joined: Sat Nov 12, 2011 8:05 pm
Posts: 1153
Location: Chico, CA
I agree about the SE crust with half lard/half butter. It is so good. I got the leaf lard from 2 ladies on Etsy. It came wrapped ready for the freezer and the shipping was super reasonable. I do have a note to not bake it as long as SE recommends for a blind bake. No problems with one bake ones.

I have also had success with the all butter vodka crust by actually following the directions (I usually don't) and stopping blending before I thought I should. Everything super cold. I keep butter in the freezer and put the blade and the vodka in the freezer as well before starting. I keep my rolling mat wrapped around my rolling pin in the fridge. I finally got a good rolling pin and I think it as made a difference, pushing with the back of my hand instead of my fingers.

I am stating the obvious because I've always been afraid of pies and considered myself a good bread and cake maker and a lousy pie maker. I can now make good crust, the only reason to eat pie imho.

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 Post subject: Re: Got my first Milk Street Mag
PostPosted: Tue Mar 07, 2017 8:46 pm 
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Joined: Mon Apr 04, 2011 5:56 am
Posts: 530
Location: Virginia
The pie crust recipe in the Milk Street charter issue was the first thing I tried when it arrived a few months back, and it was an epic fail. Among other things it shrunk terribly. In fact I had to pitch it. My go-to crust recipe has been half lard/half butter for years, using Kenji's Easy Pie Dough FP recipe. Even though it still slumps sometimes (esp. if I use an Emile Henry dish) it's always deliciously flakey. And that's a hoot that you found lard on Etsy, Alina. I'll have to check that out once I go through the lard from Pennsylvania that's in my freezer. It'll be quite a while, though. The shipping on that has always been the expensive part so I order like 20 pounds at a time. Needless to say I get some :roll: whenever family members happen to see it in my garage freezer.

Emilie


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