text:
Welcome back! Be sure you have read and understand the Forum Rules.
Be a doll, lass, and bring my friend and I a round of something to celebrate this chance meeting.
You can get the next round - Saul, is it? Youre welcome to read that finely crafted tale there, if you wish. Toby, that is Lord Panfeld, speaks highly of you; Im sure its well deserved. I take it from this your fresh from these mines he speaks of, must be good to be out in the sunlight again. What more do you know of this situation in Vrath, then, and how can I help? Always glad to be of service to Lord Panfeld, particularly in times such as these.
Oh, Ive found Tobias to be many things, but never much of a flatterer.
And as far as the gods giving more than he can handle, I imagine there are some hill giant skeletons in Vrath who might disagree with you. But no matter. Here we are, called to service yet again. I dont much care for traveling at night, but I imagine that the garrison would not be caterwauling so if it wasnt in dire need. Of course, if youre tired and would rather eat hot food and sleep in a bed, Panfeld clearly thinks theyll keep for a few more hours. We could ride out in the morning. I can ply my trade here in the hall, and maybe leave with heavier pockets; the slave traders look to be free with their money tonight.
The skeletons Im speaking of are little more than a tripping hazard. But, I imagine the orcs will be plentiful enough if we arent careful. Well make better time by daylight; its less risky, particularly with the unrest. Agreed.
Order us some food, if you would; not the soup, something with more meat. Ill be back when it arrives. For now, to my aforementioned trade. Im an improviser, you might say. Tobias certainly appreciated my improvisations previously, I imagine thats why he asked me along on this one. Wonder what it was that got you sent out here?
Good evening gentlemen and gentleladies! I, Jonas AiLenti, by the graciousness of the lords of Ilium, have traveled far to provide this evenings entertainment!
As Im certain many of you good people know, the orcs of Krovang oft make treks into these regions, looking for sport and spoil. But as dastardly as your worst orc, the wrath of a riled giant would make even the stoutest man - such as that lad there! turn pale. And it was an evening such as this one, not too long ago, when the
That went well, I think. Ill leave the hat over there for a bit longer, give those fellows in the back time to add to the pile. Ah, well done on the order, friend, a veritable feast.
So, your first time this far from the capital then? And not to pry, but I can guess what my role in this bargaining that Panfeld has for us is; Ive played this game of his before. Whats yours, then, keep me out of trouble?
I'm sure it's no trouble of yours that Panfeld intends me to deal with. But I'm sure that, if Panfeld wants me along, there will be trouble. He's expecting it.
I want those two horses fed, watered and saddled by first light, lad. Theres a couple more of these in it for you if their brushed.
And here are two silvers each for you and the blacksmiths apprentice. See that large slave wagon there? Id like you boys to reshoe the horses or oxen that draw it, even if it takes you all day. Especially if it takes you all day. If anyone asks you about it, say it was a generous donation for a gift that was far too kind.
Heres your key, friend, complements of the finest oratory teachers of Eastern Glade. I suggest you lock up well; that blonde wench over there was eyeing you carefully throughout my story; you were quite the distraction. I, for one, have lost my desire for company this evening. No fault of yours, of course. Just the atmosphere this close to the border, Im afraid. If youre right about what awaits us in Vrath, we shall both need our rest while we can get it. We should get on the road early.
...and that was how I got out of Devinshire unnoticed. My left hand has never felt quite the same, let me tell you. But, there will be time enough for my stories today; tell me, how did you come to serve under the pathfinder banner?
I follow certain schools of martial arts, schools in which it can prove difficult to find a suitable sensei. I was led to believe I could find one in the military, so I joined. And, to a certain extent, I found what I was looking for. I feel now, though, I've lost my way. Wandered from the path. That kind of experience can be valuable, but I'm ready to find my way back now.
This assignment is one step in that direction, I believe. I hope I'll be putting my skills to good use. Honorable use.
Guidance and redemption. I guess we aren't so different after all. You're the better man though, friend; I'd almost given up on ever finding them.
Maybe you're right, this road we're on might do the trick. Either way, you owe me a drink and I hear there's an awfully nice tavern on Market street in Drellin. Or there was, before the revolts. If it's gone, drinks are on me.
Fair enough. I hope our duties won't involve rebuilding the tavern. My carpentry skills may leave the people of Drellin wanting.
And here I thought those muscles of yours would be put to good use. Ah well, if we set things right, there ought to be enough slaves about to handle the boards, thatch and nails for us.
Forward, for the Glory of Eastern Glade!


text:
500 - 1,000 employees | 1 active jobs | Company Website
Refine Search
For your privacy and protection, when applying to a job online:Never give your social security number to a prospective employer, provide credit card or bank account information, or perform any sort of monetary transaction. Learn More >>
By applying to a job using CareerBuilder.com you are agreeing to comply with and be subject to the CareerBuilder.com Terms and Conditions for use of our website. To use our website, you must agree with the Terms and Conditions and both meet and comply with their provisions.
1 Results
Sales Account Manager
Come Join the American Fidelity Educational Services Family We are seeking an Account Manager to market our insurance products and provide client...
Posted on 2/19/2014
IN - Evansville and Columbus Area

subset: commoncrawl


text:
I Would Date Female Steelers Fan Beer Thrower
There's a lotta vitriol being spewed at the female Steelers fan caught drenching some cranky Apple fanboy's iPhone as he tried to take a stunned pic of her following the pick-6 that sealed Denver's win. Most of it is wrapped up in the noise that she was obnoxious during the game. I've been to sports, EVERYONE is obnoxious. People who don't understand that are new to sports.
Here's the thing, stunned pics are great, but you gotta understand the risk. If you shove a camera in someone's face right after their team crapped the bed, a beer shower is the nicest thing you better expect. Because you're closer to fists and feet than you think.
Here's a shot I took at Foley's, our Pens bar in Manhattan. The night was December 17th, 2009, I know this because I have OCD and save all my old phone files to my external hard drive. The Pens were playing the hated Flyers, and had won in a shootout despite the near-constant chirping of some idiot Flyers fan who dared enter our Mecca. So I made sure to document his pain. If you could see the un-redacted shot, his eyes are a nightmare. But I've softened with age, and will keep him anonymous.
He caught me, and we exchanged words. I think I convinced him that the shot was deleted and he left, defeated. But that's the thing, you get caught taking a stunned pic, you better get crafty, or like the REAL obnoxious fans, you tell your one-sided story to a popular website.
So cheers to the female Steelers fan, with whatever backwash is still left in her plastic cup. I wish I coulda bought you another.
Here we go.


text:
ENTWINED WITH YOU Snippet #4
He crouched in front of me, his gaze searching my face beneath a fierce scowl. "Damn it. Don't look like that. Do you think I want to micromanage you? Especially knowing how smothered you've been by your mother? I know overprotectiveness is a trigger for you, but there have been extenuating circumstances. Give me credit for trying to find a balance between your independence and keeping you safe."
Wow. Hindsight didn't just make things crystal clear; it smacked me upside the head and knocked some sense into me. "I get it."
"I don't think you do. This" –he gestured impatiently at himself– "is just a fucking shell. You're what drives me, Eva. Can you understand that? You're the heart and soul of me, the part I can't live without. If something ever happened to you it would kill me, too. Keeping you safe is goddamned self-preservation! Tolerate it for me, if you won't do it for yourself."
I surged into him, knocking him off-balance and onto his back. I kissed him hard, my heart pounding and blood roaring in my ears.
"I hate to freak you out," I murmured between desperate kisses, "but you've got it real bad for me."
- umidu likes this
- n-a-m-a-s-t-e-w-o-r-l-d likes this
- heatherjakey likes this
- neecequeenofdilligaf reblogged this from dkblovesbooks
- neecequeenofdilligaf likes this
- gazzettaa likes this
- missingridcross likes this
- anabellver reblogged this from dkblovesbooks
- dkblovesbooks posted this


text:
Exotic Animal Incident Report
Reported: May 23, 2007
Animal: Capuchin Monkey
Facility Type: Exotic Pet
Category: undefined |
Summary: A Capuchin monkey was seized by Montgomery County Animal Control authorities because the monkey's guardian lacked proper licensing and permits to keep the monkey. Monkey was being cared for at a Thurmont zoo. Source: Washington Post |
none |
none |
All Reports in Maryland Map of Maryland Reports Return to Index


text:
Welcome to BN Fotografía
We are a company based in Mexico that provides professional, creative and efficient photographic and video coverage to Zihuatanejo (Zihua), Ixtapa, Troncones, Playa Larga, Barra de Potossi, Playa Blanca, Puerto Vallarta (and surrounding area), Huatulco, Acapulco and Cabo San Lucas as well as other areas in Mexico and internationally. Our goals are to provide individual attention to all our clients and to create a product that is as unique as it is beautiful. We utilize over ten years of photographic art experience to create imagery that perfectly fits our clients' visions and beyond. We offer a wide range of packages, services and products to suit your specific requirements.
We are bi-cultural and can speak English and Spanish (amongst other languages).
Contact: email@example.com or cell in Mexico: 755-120-3633/ 755-121-1583
Damos servicios en español también.wedding,photographer,photographers,zihuatanejo,zihua,ixtapa,mexico,wedding coordinator,coordinators,wedding planner,planners,, boda, fotografo,francisco ibarra,isabelle pais,tides hotel,Brisas del Mar,Hotel las Brisas,BN Fotografia,bnfotgrafia,photography,video,puerta vallarta,pv,huatulco,acapulco,troncones,playa blanca,playa manzanilla,dreams,melia,casa que canta,la perla restaurant,amuleto,casa del arbol,tides,el presidente,professional,Elizabeth Brady,M. Elizabeth J. Brady,Brady Images, wedding photographer, photographers,Jamaica,The Dominican Republic,Trinidad and Tobago
In Mexico, BN Fotografia operates as a division of Navarrete-Brady Company.


text:
More Information
Government, BP challenge ruling limiting rig owner's liability in Gulf oil spill
Published: Friday, September 21, 2012 at 6:23 p.m.
Last Modified: Friday, September 21, 2012 at 6:23 p.m.
The Justice Department and BP are appealing a court ruling limiting Transocean's liability for oil spilled into the Gulf of Mexico in the 2010 Deepwater Horizon disaster.
In filings Wednesday with the 5th U.S. Circuit Court of Appeals in New Orleans, the government and BP challenge a February interpretation of the Oil Pollution Act by the federal judge overseeing litigation arising from the spill.
U.S. District Judge Carl Barbier ruled that Transocean - which owned and operated the Deepwater Horizon drilling rig that was working on BP's Macondo deep-water well - is not liable for oil discharged below the surface of the water, effectively shielding it from billions of dollars of fines for environmental and economic damage to the Gulf Coast.
The judge also ruled then that BP and Macondo co-owner Anadarko Petroleum would be held liable for Clean Water Act fines. Another co-owner, MOEX Offshore 2007, a unit of Japan's Mitsui, settled previously with BP and with federal and state governments.
The Macondo blew out on April 20, 2010, triggering an explosion that destroyed the rig and killed 11 workers. The government estimates that almost 5 million barrels of crude gushed into the Gulf before the well was capped nearly three months later.
Loyola University law professor Blaine LeCesne, who is following the case closely, said the government may be trying to raise the pressure on Transocean to agree to a settlement.
''If they can get Transocean back on the hook for the full scope of Clean Water Act penalties and Oil Pollution Act damages, it will give the government significant leverage in settlement negotiations,'' LeCesne said. ''And if there isn't a settlement, they would have another deep pocket to look to for payment.''
BP long has contended that Transocean should share liability.
While the filings with the 5th Circuit this week don't detail the legal issues, the Justice Department argued in the past that Transocean should be held liable for oil spilled under the water because it was an owner and operator of the drilling rig involved in the accident.
The court will set a schedule for the parties to submit their briefs spelling out their arguments.
Transocean spokesman Jared Allen said the company ''remains fully confident in the merits of its case.''
Reader comments posted to this article may be published in our print edition. All rights reserved. This copyrighted material may not be re-published without permission. Links are encouraged.


text:
2007 Freightliner COLUMBIA 120 Pomona, CA
2009 Volvo 670 Newnan, GA
2012 International 7300 Etna, OH
2009 Ford F350 XLT SD New Hampton, IA
2008 Hino 268A Cincinnati, OH
2009 International 9200i Des Moines , IA
2006 Freightliner COLUMBIA 120 Farmingdale, NY
2008 Freightliner FLD11264T Healdsburg, CA
2007 Volvo VNM64T670 Ocala, FL
2009 Volvo VNL630 Kansas City, MO
Description: This 4X4 Is Ready For The Fall And Winter Season; This 2012 Is Very Well Equipped And Priced Right, Deisel V8, XLT Trim Gets Air Conditioning, Cruise Control, Power Windows And Door Locks, Power Folding And Telescoping Mirrors, This One Even Has A Full Sized Spare Tire! 60" Cab To Axle Aft Of Axle, 40 Gallon Fuel Tank, Automatic Transmission, Molded Black Factory Steps, Snow Plow Prep. Ready For Your Upfit And The Job At Hand $35,000 And Yes Its New! After All Rebates And IncentivesMore Information
Description: This Truck Is All You May Need For Your Job! 2012 Ford F350 Chassis And Cab 4X2, 6.2 Liter Gas, 84 Inch Cab To Axle XLT Trim, Air Conditioning, Power Windows And Locks, Mud And Snow Rear Tires, 13,300 Gross Vehicle Weight Rating. Aft Of Axle 40 Gallon Fuel Tank $23,500 After All Rebates Plus Tax And Title Has Not Been TitledMore Information
Didn't find what you were looking for? Click here to request availability from our dealer network.


text:
Skip Navigation: Internet Banking Login
Online Statements are electronic (PDF) versions of account statements. Online Statements contain all of the same account information as paper statements – the only difference is that they're delivered securely through Online Banking instead of through the mail.
Online Statements can help you:
To enroll in Online Statements for your checking and savings accounts:
Log in to Online Banking
Select My Documents, then choose Online Statements
Follow the instructions on the screen
Upon completion, you'll no longer receive paper statements, cancelled checks and check images by mail. You'll be able to view your statements and check images online.
You already receive Online Statements for your U.S. Bank credit card. But if you also receive paper statements and want to stop that service, follow these steps.
Log in to Online Banking
Select My Documents, then choose Statement Preferences
Follow the instructions on the screen
Need a reminder to pay your bill? Set up an Account Alert for your credit card account.
Want to know when your balance is low or a payment is due? You can choose the Account Alerts you want and receive them by email, text, or both.
To keep your information safe, we provide the highest levels of security, encryption and firewalls. And that's just the beginning of Online Banking security at U.S. Bank.
Learn how to manage your bank accounts, pay bills, deposit checks from your phone, and send money almost anywhere with Online Banking from U.S. Bank.


text:
Friday, March 7, 2014 | 4:34 a.m.
Hi, (not you?) | Member Center | Sign Out
Posted: 4:24 p.m. Monday, Feb. 18, 2013
ORANGE COUNTY, Fla. —
The price for a gallon of gas in central Florida is up 16 cents in just one week.
The big jump is catching almost every driver's attention.
WFTV's Bianca Castro has learned that prices will get higher, before drivers see some relief at the pump.
The jump in prices at the pump meant Michelle Maggio's drive to Tampa wasn't going happen in her normal vehicle.
"I drive a Toyota Tundra that gets 12 miles to a gallon. I'm going on a trip to Tampa and it was more cost effective to rent a car," said Maggio.
The American Automobile Association said drivers start looking for ways to save gas money when the price-per-gallon reaches $3.75.
In metro Orlando gas hit that price on Monday. Industry experts blame snowstorms in the Northeast, along with concerns over nuclear fuel development overseas and they said it is that time of year when refineries begin their switch to the more expensive summer blends.
Vanessa Jones, a spokesperson for AAA, said the rise in gas prices will continue.
"It's forecast to continue throughout the month of February and March and start declining in April," said Jones.
The good news, according to experts, is that it doesn't look like 2013 will break any records.
Maggio said the 40 cent jump in gas prices over the last month will keep her renting cars for a while longer.
"That's what I do now. Gas prices are a really big deal right now, and it's just cost effective not to put the wear and tear on my car," said Maggio.
© 2014 Cox Media Group. By using this website,
you accept the terms of our Visitor Agreement and Privacy Policy, and understand your options regarding Ad Choices.
This station is part of Cox Media Group Television
Already have an account? Sign In
{* #registrationForm *} {* traditionalRegistration_displayName *} {* traditionalRegistration_emailAddress *} {* traditionalRegistration_password *} {* traditionalRegistration_passwordConfirm *}Already have an account? Sign In
{* #registrationFormBlank *} {* registration_firstName *} {* registration_lastName *} {* traditionalRegistration_displayName *} {* traditionalRegistration_emailAddressBlank *} {* registration_birthday *} {* registration_gender *} {* registration_postalZip *} {* traditionalRegistration_passwordBlank *} {* traditionalRegistration_passwordConfirmBlank *} {* agreeToTerms *}We have sent you a confirmation email. Please check your email and click on the link to activate your account.
We look forward to seeing you frequently. Visit us and sign in to update your profile, receive the latest news and keep up to date with mobile alerts.
Don't worry, it happens. We'll send you a link to create a new password.
{* #forgotPasswordForm *} {* forgotPassword_emailAddress *}We have sent you an email with a link to change your password.
We've sent an email with instructions to create a new password. Your existing password has not been changed.
To sign in you must verify your email address. Fill out the form below and we'll send you an email to verify.
{* #resendVerificationForm *} {* resendVerification_emailAddress *}Check your email for a link to verify your email address.


text:
Kerrace_Alexander - 3:00 am on May 7, 2001 (gmt 0)
I will keep you all posted and maybe when I am in the business for a while I may be able to offer some assitance to others. I'm sure I will have other questions. But in the meantime I'm going to get started planning my stretegy and getting online. Cheers for know Kerrace
Thank you so much for the feedback and all of you have provided some awesome insight to affliate marketing, I think it's time I get started. There is so much information on the net that I could be researching for the rest of my life.


text:
Mens Hernia Belt
Hernias can happen at any time without any warning. Many hernias can protrude out of different places in and around the stomach. There are many types of hernias and because of this there are many different kinds of hernia belts.
Purchasing one can help in the aid of pain and discomfort from this condition. First check with a doctor before you purchase a hernia belt. Checking with a doctor is a serious matter to see how bad the hernia is. It may require surgery and then proceed to get a hernia belt for after the surgery, called post-surgery care.
In some cases the doctor may recommend a hernia belt before the surgery. Most of these belts look like a corset and the ones for males you can add an athletic supporter to the corset-like belt. Hernia belts work by holding onto itself by a fastener or Velcro to hold the hernia in place. This can help people with hernias to continue to be active during the physical activity of their day-to-day life.
Hernia belts are offered in all different sizes and styles to suit a person's tastes, size, sex, and type of hernia. Hernias can happen to man or women and for that reason the hernia belts are designed for male or female. With so many options make sure to get all the information correct for the best possible fit of the hernia belt. This will ensure that the wearer will get the most comfortable hernia belt possible from the company. The price of the hernia belt may range from 20 dollars to 50 dollars. This will depend on the size and material of the hernia belt. These types of belts should last a long time and are machine washable. To keep their elasticity they should be hung dry. Purchasing more than one will aid in having one on at all times. Having three of them and keeping them in constant rotation wouldn't be a bad idea either.
With the aid of a hernia belt make sure to use prevention techniques to prevent further problems or injury to the effected area. When lifting heavy weight use your back and legs with equal stability. Weight lose can also aid in the healing process as well as making you feel better overall. So if you find you have a hernia the aid of a hernia belt can help to make you more comfortable.
Florida Orthopedics Soft Form Hernia Belt - #67-350500 - Size Medium - Completely Adjustable Without Metal Snaps or Buckles Sale Price: $20.31 You save: $29.64 (59%) |
Inguinal Hernia Aid / Hernia Truss / Inguinal Hernia Support Size: Medium Sale Price: $18.99 You save: $11.00 (37%) |
Lumiscope Support Truss, Medium Sale Price: $14.28 You save: $5.71 (29%) |
Sportaid, Hernia Truss Double, White, Measure Waist 35 Inches-41 Inches for Men, Medium - 1 ea Sale Price: $17.12 You save: $2.96 (15%) |
Lumiscope Rupture Easer Truss Double, Medium Large Sale Price: $15.11 You save: $9.88 (40%) |
Lumiscope Golden Crown Truss Double, Medium Sale Price: $22.30 You save: $2.69 (11%) |
Filed Under: hernia underwear


text:
W5ES - Amateur Radio Club 2100 San Diego Ave El Paso, Tx, 79930
Friends, Hams and Visitors
Howdy and welcome to the new Webpage of the El Paso Amateur Radio Club. Please feel free to look around and you are also invited to visit us at a club meeting, which are held every second and fourth Friday of the month at 8:00 PM.
Paul Wilson, AE5OJ President of W5ES


text:
Anne Hathaway had "problems" being a vegetarian in London.
The 28-year-old actress - who is renowned for her slim physique - admits it hasn't always been easy working in the UK because of her meat-free dietary requirements, but has found the country has changed progressively since she first came to Britain10 years ago.
She told BANG Showbiz: "What do I think of British food? You know I'm vegetarian so I have problems here and there, but by-and-large it's OK.
"I came here first to do a movie when I was 19 and it wasn't so kind to vegetarians but a lot of has happened to the food scene since then. There's so many places to eat here. Do I like chips? Yeah!"
Anne recently joked she has been on a strict diet to keep her weight down to play Catwoman in Batman movie 'The Dark Knight Rises', eating nothing but cabbage and "dust".
She said: "I'm a vegetarian and right now, I'm living on kale and dust for the training. That catsuit's unforgiving, man!"
| Share on Facebook |
- Anne Hathaway open to marriage
- Anne Hathaway's dust diet
- Anne Hathaway: I'm obnoxious
- Anne Hathaway's accent studies
- Anne Hathaway says One Day nude scenes were easy
- Anne Hathaway wants charity Catwoman visits


text:
Kentucky Revised Statutes
Includes enactments through the 2013 Regular Session
The KRS database was last updated on 03/08/2014
KRS General Information | Back to Title Page | Statute Revision Information | Legislature Home Page
.010 Court-designated workers required.
.020 Supervision of court-designated workers.
.030 Duties of court-designated workers.
.040 Prohibited activities.
.050 Appointment of chief probation officers and volunteer probation officers.
.060 Duties of probation officers.
.070 Repealed, 1990.
.080 Transportation of children.
.090 Alternative treatment for committed children -- Notice of inappropriate behavior of child -- Procedures for removal of child committed as dependent, neglected, or abused -- Reports -- Written transfer summary -- Placement of public offenders.
.093 Day treatment programs of Department of Juvenile Justice.
.095 Department of Juvenile Justice to operate postadjudication facilities and programs -- Transfer of juveniles to Department of Corrections facilities.
.100 Care, treatment, and rehabilitation of committed children.
.110 Smoking cessation services, medical care, and educational programs for committed children -- Kentucky Educational Collaborative for State Agency Children -- Personnel -- Financing.
.115 Access to Medicaid funding for local school districts providing funding matches for services for eligible children with disabilities.
.120 Payments to home where children are placed -- Reimbursement system for foster parents -- Pilot projects -- Kinship care program -- Administrative regulations -- Decisions regarding haircuts and hairstyles.
.130 General duties of cabinet.
.140 Juvenile Court Advisory Board.
.150 Authority to promulgate administrative regulations.
.160 Provision of information to those caring for committed children -- Show cause hearing.
.170 Reporting of assaults, threats, and menacing conduct against client or staff -- Information system to track threats and violent incidents against staff -- Safety liaisons.
.990 Penalties.


text:
Album Rating: 5.0no complaintsDigging: Godflesh - Pure
Digging: Godflesh - Pure
Album Rating: 4.5They have two better albums in their discography.Digging: Wold - Screech Owl
Digging: Wold - Screech Owl
Album Rating: 4.5Amazing discography but this is the best Justin has ever done.
Album Rating: 5.0they have lots of albums that rule, but these days I'm pretty much convinced this is their best. (imo1!!!!! ahahahah)
Album Rating: 5.0they're pretty close for me. it was hard for me to 5 this and not Pure but when I realized that that was what it was, i had to do it.
Album Rating: 5.0this is a convincing argument...I was debating 5ing it anyways.............
Album Rating: 4.5eternium doesnt know shit anyways Yeah, okay.
eternium doesnt know shit anyways
"this is the best Justin has ever done." qft, and this shows what great shit you can accomplish at 19
Album Rating: 5.0i enjoy listening to this recording.Digging: Horseback - The Invisible Mountain
Digging: Horseback - The Invisible Mountain
Album Rating: 5.0It's pretty good
Album Rating: 5.0The bm panopticon?
Album Rating: 5.0Artist or album?
Album Rating: 5.0I haven't, should I check?
Album Rating: 4.5abhor>Digging: Lycia - The Burning Circle and Then Dust
Digging: Lycia - The Burning Circle and Then Dust
Album Rating: 4.5shows how much you know
Album Rating: 4.5that other band are imposters fuck em
Album Rating: 5.0MIGHTY TRUST KRUSH ERRRRRRRrRrRRRRRRRRRRRrRrRrRRrRrSear
Album Rating: 5.0Wrote em down, thx guys
Album Rating: 4.5ford they only have demos try looking through bm blogs
Bands: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z


text:
Behind on Payments? No Equity?
Lets Us Help you to provide all the information you need to buy or sell real estate in Alpharetta, Roswell, Cumming, Marietta, Johns Creek, Suwannee, Duluth and surrounding areas. As the premier real estate agents in these area's, we look forward to serving you with our 18 years of Experience and will be happy to help at any time. Learn More About Us
For BUYERS Place a Warranty on Your Home!
FOR SELLERS Alpharetta real estate, Roswell real estate, North Atlanta real estate and moreLet us earn your business and we'll help you sell your home or find the very best areas for you and your family to live in Greate Atlanta Georgia. Great Vacation Site to Find a Good Rental Need Help at Home with Your Parents? |
Hot Neighborhoods What Our Clients Are Saying About Us
Team McCormick exceeded our expectations from a seller's perspective, extending the "team" concept to not only include us but also a broader group of service professionals who made our house stand out and sell
in a challenging market. Bob showed the professionalism, discipline and work ethic that have become increasingly rare in the competitive real estate industry. With common sense and street smarts, they ensured we were working with a winning organization, no matter what the odds. Rob & Laura Ciampa
"After unsuccessfully trying to sell our home, For Sale By Owner, Bob and Team McCormick stepped in and got the job done in just two weeks. Next time we sell a home, we'll leave it to the experts." Graham & Laurie Argot
"We loved the personal attention given to us by our realtor!" -David & Lauri Begley "I regard Team McCormick's service to me in selling my house to be the most professional and responsive that I could every have experienced. After 6 months of listing with another realtor and not receiving a single offer, Bob and his team sold my house with 45 days. My only regret is that I did not list with them when I first put my property on the market!" - Michael Watson "Bob got our home Sold in 2 months in a Down Market!"-- Dale Rustigian "Great Experience! Bob and Team did an outstanding job helping us well our home. Their professionalism and flexibility was essential to our sale." - Gary & Carol Godfry "Working with the McCormick's was a lifesaver for our family. Since John travels during the week, the sale of our house fell into my hands. We were determined to not undervalue our home considering the amount of renovation work we just put into our kitchen and the McCormick's helped us reach that goal by getting top dollar for our home. Bob and Sue expertly navigated the entire process, from preparing our home to list, the multiple showings and the complicated contract to closing process which included our relocation company, with ease and confidence. Even though we ran into some rough patches with our inspection, Bob was able to negotiate with several contractors to get the required work done in time and within our budget. We will be forever grateful to the McCormick's for all of the hard work and extra effort they put into our transaction." - Allison & John Ferraro |


text: TrainingLearn Search Engine Optimization training at Web Rifer Technologies by One to One mentor with 70% Practical classes. During 15 days of training period, you will be working on any one of our website's by implementing SEO techniques. Read More... ServicesWe provide Search Engine Optimization services for any Busienss category. If you are a start-up company, we help you in providing services like Logo Design, Website Design, Domain Registration, Web Hosting, Content Writing and SEO services. Read More... TrainingWe provide Google Adwords SEM Training for any business category people. By learning this Google Adwords Training, you can drive traffic through Text, Image and Video Ad formats. Our SEM trainers train you to get more conversions on your Products or Services. Read More... ServicesOur SEM employee's work dedicate for your Company or Organization in PPC promotion. Reports, Analytics, Conversions, Methodology will be updated regularly through Email. Give an opportunity for us to refer more leads through Google Adwords for your Business. Read More... TrainingLearn Social Media Optimization training to promote your Business or Company in Social Media websites. You can create awareness for your Product or Service in Social Media with the recent Online Marketing standards. Read More... ServicesYour Business or Company will be promoted in Social Media websites like Facebook, Twitter, Pinterest, Linkedin by creating Pages, Reviews, Ratings, Likes, Comments to reach the right audience in short time. Read More... TrainingWe train you on getting more leads from Facebook Ads. Our Online Marketing trainer will teach you the recent Facebook Marketing techniques that results in immediate conversion's. Read More... ServicesYou can provide your Social Media Marketing promotion with us to get more leads and traffic to your website. We create your Product or Service promotional Images, Videos, Contents for Facebook and Other Social Media promotional activities. Read More... About Web Rifer TechnologiesWeb Rifer is a Chennai based Online Marketing and Web Designing Company provides all the web solution services like Web Hosting, Domain Registration, Search Engine Optimization, Social Media Optimization, Content Writing and HR Consulting. Our business focus is fully targeted on Customer Satisfaction. We are expert in website designing services on both Static and Dynamic websites. Being an Online Marketing company¸ we implement marketing web design strategy for your business or company website. We create the exact website architecture design for your website. We design your website with basic Search Engine Optimization concepts. In case if your are adding SEO services for your website in future, it will be easy to index your website by search engines. Web Rifer Online Marketing and Web Designing company works 24/7 by supporting Email and Voice Customer service. We like to provide you the best service on any inquiry related to Website or SEO Services. Feel free to contact our Technical Expert. We are happy to provide the right solution for choosing the best web services. In case of any inquiry related to Web Hosting or Domain Registration, webrifer team will assist you by explaining the different packages suits your Business or Company. We also redesign your existing website in responsive website design. Contents for your websites and Blog Pages are written on regular basis with additional charge. All these services are provided at affordable cost which is offered by announcing in Social Media pages and also through Search Engine Marketing (Google Adwords). You can see an option called "Request a Quote". Click on that link and enter your web service requirement in detail. We will reply you immediately through Email or Call you from the given number. We also request you to explore this website to know about the recent offers and promotions. Web Rifer Technologies is the professional Online Marketing company having almost Chennai based customers and clients running online business with high profit. We help our customers by providing the ideas to improve their business through online by SEO, SEM (Google Adwords support - INDIA), SMO andd SMM services. |


text:
Pie Crust...I will not be defeated!
Okay, pie crust is my nemesis. My arch-rival. It is the Lex Luthor to my Superman; the Megatron to my Optimus Prime; the Gargamel to my Cook Smurf.
I have "made" numerous pie crusts, and of the ones that I could even get into the pan, they all turned out tough... the rest fell apart before I could even get them there. (The problem isn't the actual physical act of moving them, by the way - I can do both the quarter-fold and the technique where you wrap it around the rolling pin.)
Anyway, I've tried Alton Brown, David Lebovitz, Mark Bittman, Sur la Table / Art & Soul of Baking, Williams Sonoma, Dore Greenspan, and a couple others...and there's something I'm missing here.
Although I've tried a number of different recipes and they do vary a bit, as a general rule I use 1.25 c flour (a bit more than 6 ounces), 1 stick butter, a teaspoon or so of sugar, a pinch of salt and they all call for 3-4 tablespoons of water (which I THINK is my problem; see below). I don't think it's the recipes; these are all reputable and respectable folks whom I have no doubt can make a mean, flaky pie crust. It's me.
For ingredients I use: King Arthur Unbleached All-Purpose flour, Land O'Lakes unsalted butter, filtered-tap water, Domino white sugar, and kosher salt from Penzey's. I cut the butter into 1/2 inch pieces and freeze it, I leave the water in the fridge for over an hour, and this past time I even set the dry ingredients in the food processor bowl in the freezer for about 15 mins before starting. I don't think it's the ingredients; again, it's me.
So here's what happens: I pulse the dry ingredients a couple times just to get them mixed together. Then I add the butter 1 piece at a time and pulse once (for a total of 8 pulses) and then a couple more pulses until the butter is pea-sized, give or take.
I turn the butter/flour compound into a mixing bowl and I sprinkle the water in, a tablespoon at a time, stir it into the dough...and it all goes to heck right here.
I simply do not understand how 3 tablespoons of water can make 1.25c flour and 8T butter into a dough. It doesn't come together at all. Even if I mash the stuff as hard as I can into a ball, it will fall directly apart. Same with 4, 5, and even 6T water. If I turn the dough out now and press it together, it will barely hold together - and when I take it out of the fridge to roll it out, it WILL crack and fall apart. (And for those of you wondering: yes, I have in fact tried this with 3, 4, 4.5, 5, 5.5, and 6T water. It won't roll out properly, even if I only chill the dough for an hour and let it rest for 10 mins outside of the fridge before rolling it.)
Once I get in the 8-10T range (or more), the dough will hold together enough for me to turn it out, press into a disc and get it in the fridge. It rolls out fine, then; I roll out, turn, roll out, turn, roll out, turn, etc, and keep it from sticking. Then I get it in the pan and blind bake it for about 20-25 mins at 400F (with foil and pie weights), and lo and behold... I have a crust so tough that it is almost literally inedible.
You can't cut it with anything other than my sharpest chef's knife, if even that, and you sure as heck can't chew it. The only thing I can figure is that the extra water makes me have to work it too much and so the dough gets tough from being overworked, although I don't know that for a fact. All I do know is that every single pie crust I've ever had hold together long enough to get into the pan has been tough as nails, and those are the ones that have 2-3 times the required amount of water.
So, here's what I think my problem is: I'm not mixing the water into the dough properly.
I just don't know how to make the dough turn into "large, shaggy clumps" as seen on page 172 of Sur la Table's Art & Soul of baking without adding 1/2 cup or more of water to the dough.
I'm afraid of overworking the dough; should I stop being afraid of that? When I mix the water into the flour/butter compound, should I really dig in and mix it HARD? Right now I'm just sort of folding it in, and it's crumbly well past 3-4T of water.
Effectively, then, my real question is: how in the world do you get a mere 3T of water to turn that much other stuff into a dough?
Any advice at all would be greatly appreciated. I feel like I'm an expert on pie crusts - believe me, I know all about them - but I can't seem to make it work in practice... all my knowledge is theoretical.
Thanks, again, in advance!
This post has been SO HELPFUL to me! Nickblesch's dough problems were exactly the same issues I was having. I was doing everything by the book, but i couldn't get the water amount right, and as a result, the crusts had to be cut with a knife. From all the replies, I discovered 3 things I've been doing wrong: I was using King Arthur AP flour, I wasn't letting the dough warm up enough (I would put it back in the fridge every few minutes while working it) and I was afraid to get my hands in there for fear of overworking the dough. Tonight, I finally made my first flaky crust.
I think you're probably overthinking it. I used to make perfectly good pie crusts using Julia Child's recipe/method. Then I got the overthinking Rose Levy B. pastry book and made the toughest crusts on the planet. Finally, last time, I just did the food processor thing, dumped the mess on my counter, used the heel of my hand to push it just like Julia said, threw it in the fridge and then made my piecrust and it was back to normal.
So, just go have a glass of wine or three and relax and your crust will relax also.-
re: kayandallie
Thank you! A breath of fresh air in the dark and complicated world of pie crust. I like your attitude.
It's about repetition, a light touch, the memory of how a proper dough feels in your hand, being aware of the texture and moisture of the dough and a few simple steps, like fat incorporation, chilling the dough and less is more with handling. Anything beyond that and pastry making gets needlessly overwhelming.
I am an excellent baker who comes from a long line of amazing pie bakers. That said, I make a large enough variety of baked goods that my pie-making is infrequent. So I haven't gotten it down pat as quickly as I would like to. Additionally, I live in a drier climate which wreaks havok with any standard pie dough recipe; I need more water, but how much?
This recipe changed things for me by pointing out that the stand mixer makes GREAT pie dough:
Now, I have to add 2 T. of extra water to this, but after that it really works for me.
The dry climate part may not apply to you, but I have learned that it is truly better to use a stand mixer than a processor or even to do it by hand.
Additionally, chill the dough before rolling it and freeze the rolled crust after forming it in the pan.
Found this link in similar post, but I'm too lazy to search for it again - @whoever posted it - thanks.
It's basiaclly the above mentioned Cooks Illustrated method minus the vodka (apparently ommitted for legal reasons) along with an interesting explanation of the "science of pie crust".
My first attempt at it came out great, and I'm pretty sure that I didn't just get "lucky". -
I hear you. It can be frustrating. My husband's grandmother made the best pie crusts (that what he said). I had learned a few things.
1. I was using flour with high protein content, King Arthur's. So, I switched to Gold Medal. That was what she used.
2. She used lard, not Crisco. So, I use lard. It's available at Asian and Hispanic markets.
3. I use far more water than any recipe I've ever seen. This allows me to roll out the crust gently.
4. I cut the butter into flour by hand, not food processor.
Now people like my pie crusts. -
You've gotten a lot of responses here, but I thought I'd still throw in my 2cents. I wasn't able to get a decent pie crust either until using Rose Levy Beranbaum's recipe (here on epicurious http://www.epicurious.com/recipes/foo...). She's so detailed in her directions that I finally got it right, and then I was able to use other recipes successfully, too. Good luck with your crusts - I hope your pudding pie turned out well!
For your recipe 4-5 tablespoons of water should be enough. All butter pie pastry is difficult to do because the butter makes it so soft. I suggest that you use part Crisco. Also, I suggest sprinkling all 3-4 T of water at once. You can either use a fork or a rubber scraper to "toss" or fold the water in. When I'm getting close to having it all mixed in, I shake the bowl a bit so that the clumps separate from the dry, and sprinkle up to 1-2 T more water in on top of the dry, maybe 1 t at a time (or more if it's really dry). Half a cup is way too much. How long does it take you before you start adding in more water? Maybe you're not mixing enough. I've also never heard of using kosher salt for pastry. Have you tried using table salt?
I always use the Cooks Illustrated foolproof pie crust which someone else posted here and have never had problems using that recipe. Using the food processor to speed up the process, I found, was key. I always add frozen butter in 2 batches with a couple pulses in between. Another important thing is to use ice water. Putting some water in a glass with ice cubes is my very first step, even before I start measuring anything out.
Overworking the dough is a problem since the heat from your hands will cause the butter to melt.
After I let my crust rest in the fridge, I always butter and flour my pie plate before putting the crust down. Then, I dock the crust: poke some holes in the bottom and sides of the crust with a fork. Beat an egg, then brush the eggwash all over the surface of the crust.
I found this to be an important step: put the pie plate and crust back in the fridge for about a half hour. This gives the butter a chance to get cold again, helping the crust to stay flaky.
If you're blind baking, cover with foil and put your weights in. If you're filling the crust straight away, fill it up and put some foil around the edges of the crust to keep them from burning.
Good luck!
I've tried all variations of the traditional pate brise crust, and I could never make it work. For the longest time I made due with frozen pie dough from the grocery store; it worked, but it definitely wasn't great (or even all that good).
Then I discovered this recipe on YouTube:
http://www.youtube.com/watch?v=SB47fV...1) In large bowl mix 2 C all-purpose flour minus 2 Tbsp with 3/4 tsp salt.
2) In a small bowl mix 1/2 cup oil plus 1 Tbsp with 1/4 C milk.
3) Add liquids to the flour and stir with fork until blended and pastry cleans side of bowl. (If pastry seems dry, 1-2 Tablespoons of oil can be added.
) 4) Gather pastry into a ball and divide roughly into halves.
5) Roll halves into ball and flatten slightly. Place flattened round between two 15-inch lengths of waxed paper. Roll pastry 2 inches larger than inverted pie plate (you can turn paper with pastry and flip over to enable you to roll it out into a nice circle). Peel off top paper and replace. Flip over and peel off what was the bottom but is now the top paper. Place paper side up in pie plate. Peel off paper. Ease pastry loosely into plate.Now I can make incredible pie crust with no fuss. It's as easy as measure, mix, roll. Never again will I putz around with butter and flour, trying to get it pea-sized, oh so carefully working in ice water, etc. This turns out flaky and delicious. It's oh so quick, too; the most time-consuming part is rolling it out.
I have made pie crust for a lot of years, my mom taught me about 25 years ago. My mom always used an all lard crust and it was indeed delicious. Now I use the cooks illustrated recipe, the one with the vodka in it. It will always be flaky, follow the directions that they provide, and I bet you will be successful.
I agree with the other posters who said that you should make some crusts with shortening by hand first. I learned from my grandma, and she made me really get the feel of how it should be. I also think you are adding your butter too slowly. Add it all at once to avoid it beginning to melt.
And yes, definitely don't care so much! Pies need your sense of humor!
I'm gonna be brutally honest with ya on this. I too was a pie crust loser for years. Oh sure, I covered it up and said I hated pie, I even made non flour type of crusts and claimed that I was being innovative when all along the shame of not being able to turn out a decent crust was killing me inside.
Then, one day, I was browsing a book store (this was before the internet) and I saw this book on the discount shelf. It was super cheap and I decided it looked like a pretty well thought out book so I bought it. I read it cover to cover and I embarked on what would be my first of many triumphs in pie crust making. This book is THE best and most doable book I've ever used regarding pie crust making. There are charts, all diff recipes depending on what feature you are going for and the master recipe for flaky crust is the best crust I've ever made and PS...I make it in my food processor. Yes I do. And it is the flakiest crust you will ever make or eat, it shatters as you cut into it with flakes everywhere and it has a butttery wonderful taste....if I was you I'd spend about $5 and get this book .It's nearly 30 years old but it still stands today and no one ever talks about it. GET IT.
re: amishaxelady
Although I've moved on with my favorite go to pie crust recipe, and use the CI vodka crust more than any other now, I want to give a hearty thumbs up to Pamela's books; I bought the pie book and her fruit tart book decades ago, and they were both great, well written and never produced a dud in my kitchen.
Here's her fruit tart book link:
re: bushwickgirl
My sympathies...pie crust has been my nemesis, as well. Recently I watched a friend make her AWESOME butter tarts, and it seemed like she handled the pastry much less than I would have thought, but when she stuck her hands into it, she was much more assertive than i have ever dared to be. She cut the butter into quite big chunks, slashed at it very quickly with a pastry cutter, and then turned it out onto the counter and pushed it into a very rough, crumbly ball of dough...I was surprised that it even held together with such little water, but she really leaned into the counter and just smooshed it together (the muscles in her wrists were visibly flexing...) I had been translating 'don't overwork it' into 'touch it like you would a newborn baby' and I think this is the wrong approach. I've tried to channel Ma Kettle the last few times I made pie crust, and I may be getting the upper hand. The last few I've made were still rough looking, but much more tender and flaky. I use a basic recipe with butter & a bit of shortening (lard or Crisco) and I find that a bench scraper works better than hands to gather it together and tame some of the flour mess.
re: Chowrin
It's only a problem when you're baking them blind (empty). They not only shrink, they tend to bubble up and just move around a little in general. The most common cure is to line with aluminum foil and fill with beans, the crust will set in about 15 min. and the beans (and foil) can be removed. It's not really a problem, its a fundamental property of pastry that you need to deal with.
I am so glad I wasn't getting all this conflicting advice when I was mastering piecrust. I used the piecrust recipe from the BH & G Cookbook from the early '70s. It used shortening. I made the recipe enough that I felt comfortable changing it a bit. I began using corn oil margarine instead of Crisco, and began using ice water. I made many piecrusts in my KA mixer, and if I have to make one today, that is still my method.
If you are still struggling with this now, I'd go back to an old, simple American recipe and learn with that. Crisco has been reformulated without transfats, and it makes a softer dough than I remember. But if you are learning, and you haven't used the old fashioned shortenings, then it might work for you. Use a light hand. I would mix the dough by hand as well. The old fashioned pastry blender works very well. Put the dough into a ball, using a light hand, and chill. When you roll, use a light hand.
There are a million recipes and ways and techniques to make pie crust. You have to find your own. But I recommend doing a basic, simple recipe first, and then moving on from there. There is nothing like practice for learning this.
I don't think it would kill you to use shortening for a few pies, until you get the hang of making piecrust. Then if you want to add butter, replacing the shortening with some or all, you will have experience behind you, and you will know what good piecrust dough should feel like. And, home made pies are rare. No one will turn up his or her nose at a home made pie, whatever the quality of the crust!
I hope you are making progress toward your goal.
Easiest, best pie crust ever.
2 sticks butter, 2 cups flour, between 1/4 to 1/2 cups flour.cut up butter and flour in the food processor, then add the water, until it JUST sticks together and you can form a ball. use as little as possible with it still sticking together.
the trick is to make the crust FAST like, under five mins it you can (I can do it in a commercial break). keep everything cold and as soon as you're done wrap the dough in plastic wrap and put it in the fridge for an hour or so and it'll be much easier to work with.
it takes practice but you'll be a champ in no time.
OK. Too late for Nick Blesch who is probably a premier pie-maker now thanks to all this great advise, BUT for someone else that has the frustration that Nick and I do there's this amazing approach to a pie shell: http://www.davidlebovitz.com/2009/05/...
This won't do if you want the traditional rolled two-crust pie. But if you want an effort- and frustration-free shell for fresh fruit that can be topped with a lovely streusel or left nekkie like the Tarte au Citron I *always* use this for (I think I got it originally as part of DL's Tarte au Citron entry) this is the way to go!
Aside from the simplicity of approaching a pie shell like playdough, it's got browned butter and what is there on the planet Earth that isn't improved by the extra nutty flavor of browned butter?
Lots of problems here- It would probably be best to get a simple pastry blender and learn to do it by hand first- pastry is largely a matter of feel. I don't measure water, but it really needs to be just barely holding together. As far as tenderness, too much water and rough handling are the main culprits. As minor points, a little acid (lemon juice or vinegar, usually) will help some, and sugar can toughen a crust if you overdo it. Also, KA flour, though a terrific product, is a bit stronger than most all purpose flours, which is not what you want for pastry. But mostly it's moisture and handling (or too much warmth). Half vegetable shortening or lard is traditional and will make a flakier crust.
A properly made crust will be a bit of a pain in the *** to roll out, but you get used to it. Most people advise rolling only from the center out, but this increases the tendency to split; I use a kind of odd motion that mostly follows the outside edge- hard to describe- that works better for me. Usually splits can be pinched back together, but do it as soon as they appear. In desperate cases, you might fold a badly split edge over and roll it back into the crust.
Above all. persevere- a lot of things like this, once you get it to work well once it keeps working.-
re: oldunc
and make some EASY pies! Like a good sour cherry. Roll out the whole 2-crust until it's big... that way you won't have to worry about it tearing -- just use the untorn regions. And the top's a lattice, which, while a bit of a pain, is also easier, particularly if you put too much crust in the bottom.
re: oldunc
Where are ya, pal? I've got three farmers markets in the area (from "close to Erie" to "close to Greensburg") that drive to ohio to get pitted sour cherries (they're shipped fresh frozen from Michigan, and pitted in ohio). Use within three days, or freeze with a foodsaver.
I buy buckets. 30lbs of cherries makes me very happy.
re: oldunc
About a month ago I saw sour cherries at Monterey Mkt in Berkeley .. I found a recipe to try and was back there yesterday trying to buy some .. NO MORE, season is over they said. I did not realize the season was so short.
They had white corn in the front and some yellow corn on the inside.
Everyone, thanks for all the tips. I *think* I may have gotten a crust right, but after I made the stupid crust I realized that I didn't have a plan for what to put in it, lol. I whipped up a quick chocolate pudding (had too many eggs in the fridge anyway) and dumped it in there, and now it's setting up - so I won't konw until morning whether I was successful or not. :D
In any event, it looked right, and it sounded right. If nothing else, it's the best crust I've made yet.
To clarify a couple things: I'm not folding the dough in on itself over and over (I can't make a pie crust; heaven forbid I try to make puff pastry, lol). By turning the dough repeatedly, what I mean is that I turn the dough about 45 degrees clockwise after each roll out so that I can be sure it isn't sticking. By folding the dough, what I mean is that I know how to fold it in half twice and the move it without stretching it, cracking it, or touching it too much. (The rolling pin method is so much mroe elegant, though.)
I am definitely trying too hard. I'm mad at pie crusts and I am going to keep making them until I get one right. :D
As to the butter/shortening debate: I appreciate that shortening might be easier, but I want the taste of butter. And at this point, given the knowledge that it is, in fact, possible to make an all-butter crust... I can't resist trying. That said, if I was out of butter I wouldn't skip making a pie. :D
I haven't tried the Cook Illustrated one, but it's now on my list. For those of you who use that recipe, can you put other liquor in there to add flavor to the crust? I envision dark rum in the crust of a butterscotch pie... mmm
Finally, assuming that the crust currently in the firdge is good (or at least better), the gold star goes to the people who suggested working the dough a bit by hand / gently kneading it. I hadn't been doing that, and by doing so, I got this crust to come together with about 4 tablespoons of water (maybe 4.5), which is in any event significantly less than I had been using and it seems to be a lot more in line with what normal people do. :D
So: I'll keep you all posted, and thanks again!
re: nickblesch
make sure you are getting the pieces of butter small enough. that was my problem for the longest time. i cut the butter in using a pastry blender, and using the pastry blender to mix the water in works way better for me than using a fork to mix it in. also, try using a wider bowl to mix the water in so that the water is a little more evenly distributed. you might also want to change the flour you use. king arthur flour has more gluten in it then other flours, making it better for some things, and worse for others like pie crusts
re: nickblesch
I get a flaky all-butter crust... but use my fingers to mix thin slices of butter into the flour (the trick is to just make thinner pieces of butter, not peas). The other key, which I think was mentioned but only once, is when there is what seems like not quite enough water, make the dough into a disk using a piece of Saran wrap to hold together, and put into the fridge for at least 20 minutes for the water to absorb, the butter to cool, and the gluten to relax. Also -- if you live someplace where its dry (i.e. Phoenix), you need more water than someplace humid!
re: nickblesch
According to Rose Levy Beranbaum:
"The secret to success is finely incorporating about two thirds of the butter into the flour [as per the associated recipe, she means processing it to the coarse crumb stage], which keeps the flour from absorbing too much water and forming gluten, which would make the crust tough. The remaining one third of the butter is incorporated in larger pieces, which serve to seperate the layers, resulting in the desired flakiness. This pie crust does not shrink or distort as much as the standard all-butter crust because there is less gluten development.
"If when adding the water, you find you need more than indicated in the recipe, chances are you haven't moisture-proofed the flour adequately (you haven't used the correct amount of butter or processed it fine enough), leaving the flour free to absorb more liquid. The resulting crust will be flakier but less tender."
Read More http://www.epicurious.com/recipes/foo...
Hi again,
After reading MarkC's post I got out a calculator to check his ratio, mine, and the op.
1 cup flour
2.6 tbsp water (or more)
5.3 tbsp butterMe
1 cup flour
3.5 tbsp water
3 tbsp butter
3 tbsp oil/shorteningnickblesch
1 cup flour
8 tbsp water
6.4 tbsp butterHmmm, there appears to be plenty of butter in the original recipe. It should be mixing fine. fearlessemily uses a pastry blender/cutter and I use a fork (which is like using a pastry blender but more hellishly laborious.) Perhaps it's your food processor. I'm not thinking of a reason why it wouldn't mix and don't have much experience using a food processor for dough, but . . .
1. Give the butter time. It takes a little effort to blend it in.
2. Maybe you should try out a pastry blender.
3. Yeah, the amount of water you have might make the dough stretchy even if you aren't over working the dough. I partially take back what I said.
Good luck again.
The recipe I use for a double crust pie uses 2 cups of flour, 2/3 cup of fat (I use half shortening and half butter) and 6-7 Tbs of water. Sounds like not enough water to me, since your recipe calls for the equivalent of 2.5 cups of flour for the same amount of water.
Also, I long struggled with pie crust in the food processor. For whatever reason, when I switched to a pastry cutter (http://www.amazon.com/Oxo-Grips-Dough...) it made all the difference (not that I really know why...
Have you tried Cook's Illustrated Foolproof Pie Crust with Vodka?
re: arupiper
I think the better term for that process is "pressing together;" kneading can be interpreted as less gentle with folding and stretching; and that pressing is probably what you do with your pie crust; gentle pressing or squeezing until the dough is one solid mass.
Cat Cora on making pie crust, for a good visual on proper dough handling, at about 1:19:
I recently tried the CI pie crust with vodka, recipe upthread at Norm Man; it can't be beat for flakiness.
I am at a loss. I've never had a problem with pie crust. Maybe you're trying to hard?
Here's what I do:
Guess how much flour is needed and pour it in a bowl
Put about half as much butter in, room temp is fine.
mix together, first using your hands, then with fingertips.
Should look a bit like breadcrumbs now.
For a 2 person pie I'd guess you need about a teaspoon of water, just enough to bring it together. I generally whizz it under the tap for a split second.
then you put it in the fridge for a bit, but you can roll it out before if you're in a rush.
If you don't put it in the fridge it might crack a bit when you roll it out, but it's ok, you can just form it back together.And for sweet pastry, I chuck in some icing sugar.
Seriously, just go crazy and try doing it without caring.
BTW, I just saw this feature on making pie crust on Serious Eats...
http://www.seriouseats.com/2010/05/ho... -
Go to beyondsalmon.com and see a step by step pictorial on her technique.
I took her class, because I too, could never successfully make a pie crust.
Her recipe is great, as are the pictures. Can't hurt, it's worth a try. BTW, I
hear your frustration...... ugh!-
re: mcel215
Okay, at the risk of sounding arrogant, I'm going to tell you exactly what your problem is, and why most of these posts are wrong. I'm just an ordinary cook, but I've never had a problem with pie crusts, they've always come out tender and delicious, and I never understood why people were in such dread of preparing them.
First, why on earth are you rolling it out, and then folding it and rolling it multiple times? What recipe told you to do that? You're not making puff pastry, I assume. All you're doing is overworking the dough, causing the glutens to toughen. If I understood you correctly, than this is definitely why your crusts come out so tough. After you've let the dough rest in the fridge, roll it out once, and then put it into the pie tin. Let it rest again, then do the pre-bake thing, fill and bake.
My go to pie dough is from James McNair's Pie Book. He uses 3 cups flour to two sticks butter, with 1/2 cup ice water, plus the salt and sugar. This is exactly enough for one double crust pie. I find 1/2 cup ice water is not quite enough, and add more by the tablespoon until the dough is moist enough to come together. As others have observed, you are definitely adding too many steps, and overworking the dough. I chuck all the dry ingredients in the food processor, blend, throw all the butter in at once, and then pulse a few times until the butter is shredded into small pieces (I never understood what a pea-sized piece of butter was supposed to look like. Mine is always smaller than peas). Then I pour the water in in a more or less steady stream, pulsing once or twice between each shlook.
Another thing, and this may be my own prejudice. DO NOT USE SHORTENING. Use all butter. Shortening gives a kind of salty taste to the crust, it's unhealthy and tastes awful. The French use all butter (need I say more?). I'm convinced that a certain cookbook author was paid by Crisco to put shortening in all of her recipes. Anyway, shortening will not solve your tough crust problem.
One last tip, use a pizza stone so that the bottom will brown and not come out pale and doughy. Having it at the bottom of the oven will also prevent the top crust from overbrowning.
re: MarkC
I have to disagree on the don't use shortening advice. An all butter crust is a wonderful thing, but a shortening and butter crust is much more tender IMO. And my absolute favorite book on the subject is called simply Pie, by Ken Haedrich. In this book he will give you recipes for ALL pie crusts, using butter, shortening and everything in between. In fact, there are 57 pages on pie crusts alone, so you will find one that will work for you and that you will like best.
re: roxlet
It's taste versus texture. All butter may give you a crust that is somewhat more crisp and cookie-like, which I prefer anyway, and the taste wins hands down. I don't need a tender pie crust. Biscuits can benefit from shortening, as without it they can get a bit tough and chewy. However, I've started substituting coconut oil, which doesn't have the adverse health issues, and imparts a nice aroma. As far as I know, coconut oil is the only substitute for shortening. Probably it would work well in pie crusts as well.
re: MarkC
Regarding the original post: my sense is that the dough is being overworked and the fat is probably too warmed. But I'll reply in this position on the question of which fat is right, because one of my dearer family memories concerns my saintly grandmother and her pleasantly wicked twin sister, each of whom made awesome pie crusts and pies more generally. One insisted that only butter would work. The other, only shortening. If they were triplets, there would have been a lard fan, no doubt. They both made awesome crusts.
So I think technique matters most. That said, I do tend to mix even amounts of butter and shortening to tweak the effect I like (butter for flavor, shortening for texture). For me, it's most crucial that the fat remain cool and that it NOT be uniform in size. Flakiness comes from fat pockets. In fact, once I've managed to work the dough into a ball, I wrap in up tight and chill it for an hour before rolling it out. It's not exactly easy for me, because I only make a few pies a year, but it's always good.
re: MarkC
I never knew the French invented apple pie. You stated that your all butter crust always come out tender then later, you state that you use all butter because you prefer a crispier and cookie-like crust. Interesting.
It does come down to texture and flavor. Substituting shortening for some of the butter will yield flaky/tender and still retain the good taste of butter. And this post is not a discussion on health and different fats.-
re: PBSF
hey that's a point... I do have a sweet crust that I use for desserts sometimes, and one really crumbly one that uses an egg yolk.
the first is the chocolate ganache tart recipe on chow, and the second is from an "ultimate lemon meringue pie" which is perhaps one of the finest things to pass my lips.
It's your ratio. Your techniques sound ok to me. The problem is too much water and it's pretty easy to fix.
1. I make quiches when I go to see my mom (she's diabetic, and has to restrict her carbs) and apple pies and chess pies and it's pretty easy once you get it. (I mean that in a like a positive way.) There are couple things that seem a little off in your pie crust, but you don't need to fret so much about overworking the dough. You want to avoid overworking the dough, so that it doesn't get pizza-stretchy and it doesn't sound like that's a problem.
2. Fats. Youre using water to make your dough rollable, but whenever you put the dough into the oven all of the water is evaporating out. Butter is 3% solids, 17% water, and 85% fat. So you're really using almost 12 tbsp. of water. My ratio calls for 2 cups of flour, 6 tbsp. butter, 6 tbsp. shortening, 7 tbsp. water: so that is more than twice as much water as I use. I'd try replacing some of your butter with shortening or oil (I like olive oil for quiches) and reduce the water down to 4-5 tbsp.
(Unleavened water and flour bread is called hardtack or pilot bread. It has reputation as being very stiff and almost inedible: http://en.wikipedia.org/wiki/Hardtack It'd be good for the end of the world though.)
2. Mixing. It's actually possible your butter is so cold that fat isn't mixing into the flour completely. If you adjust the ratio like I suggest above, and it's still not mixing together: let the dough sit in a nice, warm place until it's at room temperature. Then try mixing it. If you're still not able to get an ugly, brown, dough clod: try adding more oil instead of more water. Too much oil will result in a too crumbly crust or a greasy crust, but not the hard kind.
3. dmd_kc posted a recipe with baking powder. I've never used it in a pie crust before, but baking powder would add little air pockets to your crust. Breadier. You could experiment with this too, but I'm not sure I'd really want a pie with puffed crust.
Good luck with it. You'll have to tell us if you solve your problem.
Make sure everything is nice and cold, or cool, incl. your work area and butter
Use equal parts vodka and ice water
Use equal parts butter and vegetable shorteningAnd whatever you do, do not overwork your dough.
re: ipsedixit
I routinely screw up piecrusts. DO NOT FEAR. Crumble it back into little bits, and rewater it. This Works, it doesn't come out "tough", and it is TASTY. Pie crust is easy to make, really. Just Stop Worrying. ;-)
Then again, I do a full shortening crust, and use plenty of flour (it goes everywhere).
I have a couple of suggestions. The first is to use half butter and half Crisco. In my experience, an all-butter crust will tend to be harder, with more snap. A crust with both fats is usually more tender. In adding butter to the food processor, add the butter all at once, not piece by piece, and process for about 10 pulses. Then add the all Crisco, which you have also cut into pieces and put in the freezer, and pulse a further 8-10 times until there are no large pieces of the fats left. I agree with you that most recipes for pie crust tend to understate the actual amount needed to properly bring the crust together. If there isn't sufficient water, the crust will be dry and crumbly; if there is too much, it will be gummy. Now, I had a friend who had enormous trouble gauging the amount of water she would need, and I made a suggestion that has helped her make great pie crusts. Here's what you do: When you are done pulsing, dump everything into a bowl. Get one of those bottles that people use for dampening laundry before ironing. You put water in them, and then you shake them over the clothes, and a small amount of drops comes out with each shake. Shake this over your crust, and using a fork, keep turning the flour/fat mixture. What this does is to prevent one area of the crust from getting too wet, while the bottom stays dry. Continue to do this until all the water is used, then try to squeeze a handful of crust together. If it holds together, then you are done and you can quickly gather the dough into two balls, put them on pieces of saran, and press into two discs. Refrigerate for an hour, and I think you will be happy with the result.
3 cups flour
1 tablespoon sugar
1/2 tsp salt
1/2 cup butter
1/2 cup Crisco
ice water as needed -- 1/4 cup+ -
Edited because I misread the first post.
I suspect two things: You're using the wrong fat (probably not enough, but I didn't do the math on your ratios), and you're working it too much.
Are you at a high altitude? That changes things too.
Pie crust really doesn't feel anything like bread dough. It just barely holds together before you roll it. You can practice on a pat crust till you get the hang of it. Then get yourself some of those round plastic zipper crust bags. You pop the dough inside and they force it into a perfect round. Once you use them, you'll wonder how you got along without them -- until you get to the point where you don't need them any longer really. I still use mine most of the time. Here's the King Arthur version:
In the meantime, please help yourself to my Aunt Susie's "Never Fail Pie Crust" here (though I laugh at how many very different recipes use that name):
Sift together:
1 1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powderCut in 1/2 cup shortening, coconut oil or lard with a pastry blender. (Fumbling with two knives is for the birds.)
Mix just until mixture resembles course cornmeal.
Add 3 tablespoons ice water. Mix together gently until the mixture leaves the bowl.
Wrap in plastic and refrigerate for one hour before rolling out.
Rather than critique your pie crust recipe (I see a number of things that I disagree with) try this one once - at least once. I'm confident you'll abandon the one you've been using.
For two two crust pies or four single crust pies:
3 cups AP flour
1 1/4 cups vegetable shortening (Crisco - forget about butter)
1 egg, well beaten
1 tsp. salt
5 Tbsp. room temperature water
1 Tbsp. white vinegar
Combine salt and flour
Use pastry cutter or opposing knives to cut shortening into the flour to form pea sized bits
Combine egg, water and vinegar
Form a well in the flour and add the egg/water/vinegar mixture (dump it into the well)
Use a fork to combine all ingredients just enough to pull everything together. Do not overmix.
Form the resulting dough into a ball, wrap in plastic wrap and place in refrigerator for 30 - 60 minutes.
Remove the dough from the fridge, leave it covered and allow to rest at room temperature for about 30 minutes
Divide into four equal pieces (you can set two of them aside and hold them in the fridge for about two days or freeze them until a later time if you don't intend to use them right away)
Put the dough ball on a lightly floured surface and press with your hand, then roll (from center outward; turning the dough if you need to so that it rolls out evenly)
Place dough into pie pan, dock with a fork and bake at 475 degrees for about 8 minutes. Remove from oven, fill as desired
For two crust pie, fill the bottom crust, cover with top crust, vent top crust and bake your pie as you normally would.
The only way to mess this up is to overwork the dough - don't handle it any more than necessary. -
I would try two things: change your recipes a bit: substitute shortening for some of the butter. All butter crust is better suited for fruit tart where one wants more of a crispy, cookie like texture. Pie dough should be tender and flaky. Second, up the salt a little bit to give the crust some flavor, especially if you are using unsalted butter.
Here is my ingredients for a single crust, just enough for a 9 inch pyrex standard pie:
1 1/2 cups all-purpose flour (i am not picky, Gold Medal works fine)
2/3 teaspoon salt
1 tablespoon sugar
3 ounces of cold unsalted butter, cut into small pieces, no need to get too precise, roughly 1/2 inch
2 tablespoon chilled shortening
3 tablespoon plus 2 teaspoon of COLD water
Pulse all the dry ingredients together. Put in the small pieces of cold butter and the shortening.
Pulse until the mixture until the fat is smaller than peas size. Transfer the mixture to a large mixing bowl. Slowly dribble in the cold water, mixing it with a large fork. A few drops of extra cold water will not hurt.
Transfer the dough to a large sheet of plastic wrap. Fold the plastic wrap loosely over the dough and form into a nice flat disc by pressing with the palm down and using your other hand to push the dough inward. Chill the dough thoroughly. I roll the disc of dough between two plastic wrap or parchment papers. No extra flour is needed, dough do not stick to the any surface and easy to transfer the rolled circle into the pie plate. Chill the pie dough about 30 minutes before using.
From my experience of teaching how to make pie crust using a food processor, two of the most common problem are:
1. most cooks do not cut in the fat fine enough into the flour. Most recipes call for 'pea size' and that just leaves too much flour dry that is not coated with fat. When you get to 'peas' size stage, give the processor another two or three quick pulses.
2. When mixing in the cold water into the flour mixture, there is a fine line between over-and under mixing. I have found that most beginners (paranoid from all those warnings of "DO NOT OVER WORK") do not mix in the cold water thoroughly enough, making the dough very crumbly. Use a big fork, dribble the cold water while pressing down with the fork. Mix a little, it is ok. A little extra mixing (as long as you are not using your warm hands) is better than adding more water which would really make your dough tough. If you work the dough right, 2 tablespoon plus 2 teaspoon of cold water is enough.
For a double crust pie, it is easier for me to make the recipe twice and get two equal disks. No need to wash the food processor, etc.
I hope this helps. Takes a few crust to get it right.-
re: PBSF
Ditto your point about the flour/fat not being blended enough, but the main flaw in NB's method is that he's gone overboard trying to avoid warmth and overworking. (See paragraphs below.) I use my family's handed down technique (not from any book I'm aware of) and I was always told to blend the fat into the flour just until the you start seeing coarse crumbs though part of the butter is still in bitty pieces. We also use either European butter (Plugra) or a mixture of butter and shortening. Someone I know says she uses part butter and part solid coconut oil, but I can't vouch for that.
But I think perhaps that nickblesch went overboard w/ the chilling, and instead of the butter being too warm, it is frozen rather than cold, which means the water it contains doesn't mix w/ the flour, necessitating extra water to hold the dough together. Then, during rolling or baking, the butter releases its water and you've got a tough crust. NB did you read about freezing the butter somewhere, or did you just figure that if cold is good, colder would be better?
Since all the other ingredients in his method are equally frigid, the fat never melts even a little before the dough is created and rechilled in the refrigerator. The fault is that we now have food processors. If a person were trying to cut in the fat w/ a pastry blender or a couple of forks, it physically couldn't be done before the fat softened a bit. A food processor makes it possible to get to the "pea" stage while the butter is still rock-hard.
NB, I can see how hard you've been trying not to let the mixture get too warm, and not to overmix or overwork it. I think that actually easing up a bit, chilling rather than freezing and processing a bit longer and you'll have it! Let us know when you become victorious.
OK I am an infrequent pie crust maker but here's where I think you are going wrong: the butter 1 tablespoon at a time and pulse method. You are maybe getting some of the butter too warm with the food processor or overworking the first pieces.
The way I learned in high school home ec was to use a pastry blender or 2 butter knives (cutting in opposite directions) to cut up the butter into little crumbles with the flour. A fork works too. Some of your clumps will be big and some will be actual crumbs but just don't overdo it. Then sprinkle your water in until it comes together -- but it still might be kind of crumbly-looking but it's still OK. I'm always surprised by how dry it looks but then it still somehow becomes crust. But don't expect it to look like "dough" like bread dough when you do this. Somehow when you roll it out it smushes together into something that works. (Haven't done this in a while but hopefully someone who has will chime in if I am laughably off-base.)


text:
E-Z Lure Retriever Kit
Sale price: Clearance price: Starting at: Sale starting at: Clearance starting at: Reg. price:
- Rescues all types of lures
- Unique design
- Includes 30' cord
Rated 3.5 out of 5 by 47
Rated 4 out of 5 by larryg1 lost retreiver
Worked great... untill the string came off and I lost it!!
November 9, 2006
Rated 3 out of 5 by SHRED Good but...
The cord needs to be re-secured. It came undone on me today and I lost the lure and retriever.
It works good but DO NOT rely on the factory cord attacment knot!
September 10, 2006
Rated 5 out of 5 by boatwrecker36 Lure Retriever!
I have saved several hundred Crankbait lures with this Lure Retriever. I have only lost 2 that I was unable to get out of a trotline. It is a must that has definitely paid for itself several times over!!!
July 26, 2006
2 Questions | 8 Answers
Outdoor Answers
Get help about this item from fellow customers.
Ask your questions. Share your answers.
Based on my sonar reading, something like 35 feetA:
The retriever cord is 30'.Details:
Most lure retreivers I've seen only work when you can get directly above the stuck lure. Will this one work for shore fishermen?Answers
Yes you can use it from shore. Hold the line tight and the retriever slides down your fishing line. Bounce the retriever until it's chain grabs the hooks on your lure and bring it in.A:
i have used it from the shore... it might just be me not knowing how to use it, but when i did use it from the shore, it couldnt even reach the lure, and its not because my lure was stuck too far... the retriever got stuck in the rocks itself, so i lost both lure and retrieverA:
I have not tried it from shore. You pretty much need to be almost directly above the stuck lure for it to be effective. If you have this type of condition from shore, it will work good. From the boat, in the wind or where there is water current, this is not as effective.A:
I wouldnt think it would do very well for you you wouldnt be able to knock it loose and it probaly wouldnt cattch into the hooksA:
yes it will your welcome whoever that is!!!!!!1 of 1
1 of 1


text:
Newegg.com - A great place to buy computers, computer parts, electronics, software, accessories, and DVDs online. With great prices, fast shipping, and top-rated customer service - once you know, you Newegg.
If you are reading this message, Please click this link to reload this page.(Do not use your browser's "Refresh" button). Please email us if you're running the latest version of your browser and you still see this message.
Newegg.com - Computer Parts, Laptops, Electronics, HDTVs, Digital Cameras and More!
Use this fish bead to create your own charm jewelry. A 925 sterling silver fish is beautifully detailed showing off his scales and fins. Makes a nice addition to a bracelet or necklace.


text:
Hostel Pura Vida - Tamarindo
Travel Blogs from Tamarindo
Surfs up
Day 8: 24 October 2013
As Anna had booked a surf lesson this morning we had a quick breakfast (spinach pastries) then headed to the beach. While she was surfing I went for wander down the beach, collected some shells and read my book. I saw some crabs and lizardy type things both of which were super quick so it took me a while but I …
Surf, Beach and Coconuts
Tamarindo certainly has a different atmosphere about it compared to the other parts of Costa Rica that we visited. A real surfers town it's busier and more commercialised, with a lot more of a 'Western' feel. Still a stunning beach, just a few more people about. For any surf fans out there, we found by the beach a Robert August surf shop (dude from …
As we write this, it is December 19th 2010..We got back to Canada on November 4th and haven't found the time to update our blog until now.
Tamarindo was a happening place, we took surf lessons, got massages on the beach, layed in the sun and ate the best ceviche ever!! There are so many Americans here with small businesses, it is an easy …
Sand and Sun
I took a trip to Tamarindo in Guanacaste, Costa Rica this week. What an absolutely gorgeous place. I took the Tralapa direct bus for around $6.50. It was a long ride but well worth it. From the bus stop I walked a couple blocks down and then a couple blocks back away from the beach to my hostel Pura Vida. What a great place to stay. Miriam that …
** Special Announcement **
I interrupt the usual chronology of this blog to bring you a special announcement.
In the words of Prince John: "Robbed! I�ve been robbed!"
Last Friday my bank card was stolen from me. Having withdrawn some cash that afternoon, it wasn�t until the following evening that I noticed its disappearance. After a thorough search to make …
Map this hostelAmenities
- Shuttle bus service
- Suites
- Free High-Speed Internet
- Beach
- Free parking
- Kitchenette


text:
There's one thing no one seems to understand. She wasn't some monster. She was just a girl.
((Ohhh. I understand you now :( Well dang, that sucks!!))
((Believe me, the douchebags that attend my school would absolutely without a doubt pull some sort of prank like what...
can't wait to see this.
she looks SO FUCKING STUPID. how is this menacing? girl bye


text: Duelist (achievement) Edit History Talk0 99,992pages on this wiki This article or section is an achievement stub. You can help expand it by editing it. You might want to use the Achievement boilerplate to fill in this article (see WoWWiki:Boilerplates for help). Alternatively, you might want to import some information from a database site - see: Wowhead WoWDB Duelist 10 Earn the Duelist title in an arena season at level 80. Criteria: Requires 1 out of 3 Deadly Gladiator Gladiator Duelist External linksEdit Wowhead Thottbot DB MMO-Champion Categories: Achievement stubs Player vs. Player achievements Add category Cancel Save