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Showing posts from June, 2001

Pie Crust

Start here before you try to make your Apple Pie.

Ingredients2 Cups sifted flour. Use all-purpose flour. Do not use cake flour or self-rising flour. (sift through a strainer. If you do not want to buy a strainer, go ahead anyway) 1 Tsp Salt 2/3 Cup shorting: all butter, all margarine or 1/2 and 1/2 of any combination including using 1/2 crisco. Grandmas made really flaky crust with crisco. 5-7 Tbs of cold water
DirectionsTo blend: Sift flour and salt together; cut in 1/2 of the shorting (room temperature, not melted). Use the pastry cutter I sent with you. Blend until like cornmeal. Cut in the remaining 1/2 of the shorting until mixture is like small peas. To moisten: Sprinkle 1 tablespoon water over part of the mixture. Gently toss with fork. Push this to the size of the bowl. Repeat until all is moistened. Add water VERY carefully, you may not use even 5 tablespoons. You don't want it too wet and sticky. Form into a ball. At this point you can cover with plastic and put into f…

Apple Pie

There's nothing more American then Mom's Apple Pie. Here's the recipe to mom's Apple Pie.

Ingredients6 cups apples, peeled, cored and sliced. This is about 10 small apples or 6-8 large ones. Use tart, hard apples. "Granny Smith" is the American name. A good eating apple will probably be too mushy. You can increase the tartness by sprinkling with 1 tablespoon lemon juice. 3 Tbs corn starch or 3 tablespoons of flour. I use corn starch. 1 cup sugar 2 tsp cinnamon
DirectionsCombine sugar, flour, cinnamon in a bowl. Add apples and stir to coat with mixture. Put into prepared pie crust, dot with a little butter. Top with unbaked crust. Finish edges of crusts. Sprinkle top crust with sugar if desired. Prick top crust with a fork. Bake at 400 degrees for 50 minutes. At any point, cover with foil if crust is browning too fast. It needs to be in for this long to cook the apples. I put the pie dish on a foil-covered cookie sheet in the oven to catch the "spills…

A Barracuda is not a beautiful thing

Taipei | Taiwan
I can't go to Bangkok without stopping by to see my favorite masseuse. Aside from a great massage, it makes this far off city a little more mine. A year ago Bangkok was a place in a song - and possibly a good place to be kidnapped and sold into slavery. Boy was I disappointed to find out that Bangkok was actually a metropolis like any other - with traffic, sky scrapers, golden temples that reach up to the sky with sharp spindly fingers. Monks draped in pale orange robes as common a site as green taxis. Street vendors sell sweet mountains of fresh fruit and sticky, brightly colored rice desserts. Perhaps it's a little different; but no longer foreign.

The massage house is not terribly glamorous - or private. The first time I entered a dimly lit room I was a little shocked to find it filled with several other comatose bodies in various stages of undress. Ironically I noted that it was the Thai clients who kept the most clothing on. Putting my concerns asid…