'Serenity'
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
OMG, that is so awesome. That is totally how I would write that recipe.
That is pretty much exactly how I do it, up to and including the wine bottle rolling pin. Except they missed the part about using vodka instead of the water, which has the advantage that it's already in the freezer so you don't even have to run the tap to get it cold.
I read the whole thing and now my head itches .
up to and including the wine bottle rolling pin
Even my normal rolling pin is barely long enough for me. Rolling with a wine bottle is only something I've done once and it drove me crazy.
Oh, it's crazy aggravating, no doubt. But I can never seem to remember I need to buy an actual one, and I don't know where I'd put it if I did.
I have two awesome looking pink rolling pins, but they are hollow plastic and therefore have no weight to them - awful to use. My regular standard size wooden one just goes in a drawer with things like melon ballers and salad tongs and whatnot kitchen stuff. It fits in diagonally.
Who wants a custom Intramural Zombie Hunter shirt? You can ask for Some Gore, More Gore, or Lots of Gore.
I haven't been able to internally justify a marble rolling pin, just a wooden one. Which goes in the off-size drawer like msbelle's. But if I had one as long as I wanted I'm not sure where it'd go.
I have a fab marble rolling pin, that I think I got at Lechter's going-out-of-business sale. It currently goes in the cupboard that has cookie sheet and etc.
I have a marble rolling pin, but I don't use it nearly as often as I use my big snooty French-style rolling pin. I like it because you never have to clean bits of dough out of the hinges.
I have a marble rolling pin that sits on a little stand on the counter and a wooden one that goes in a pullout wire drawer in the awkwardly shaped cupboard that couldn't usefully hold anything until I installed a drawer in it.
My standard pie crust is like that one but with more measuring and less smoking and no freezing of anything. Half as much butter/shortening (whichever I've got) as flour, and half as much water as butter, mixed with my hands and rolled out not nearly as thin as it's supposed to be. I don't know if it's flaky or tender, but it tastes fine to me. I do mean to try the CI recipe with vodka at some point, but that requires buying vodka.
