On the spot questions answered

Posted Friday, October 24, 2008, at 4:25 PM
View 6 comments
Note: The nature of the Internet makes it impractical for our staff to review every comment. Please note that those who post comments on this website may do so using a screen name, which may or may not reflect a website user's actual name. Readers should be careful not to assign comments to real people who may have names similar to screen names. Refrain from obscenity in your comments, and to keep discussions civil, don't say anything in a way your grandmother would be ashamed to read.
  • Hi Ivy:

    I too have enjoyed your recipes and memories. It brings back my own at times.

    My grandmother made the best pie crust from chicken/goose fat [they raised poultry so had a lot of it]! She would melt it down and pour it through a cheesecloth to filter out impurities. I however am not that patient nor frugal...

    Sometimes I use the butter flavored shortening to get a little better flavor without sacrificing flakiness. It is also yellow in color [artificial most likely] so makes the crust appear a little "richer" as well. I may try your half butter half shortening at Thanksgiving for my pies and see if it is noticed.

    Since I use a lot of ground chevon [goat meat] or veal [calf meat] in place of ground beef and it is less fatty as a rule, I too use olive oil to brown it. When applicable I also add some chopped onion as the sugar content in the onion caramelizes causing a nice brown color as well.

    Gives all your gravies a darker richer color as well.

    -- Posted by Jenny Moore on Fri, Oct 24, 2008, at 5:16 PM
  • Ivy,

    Did your grandmother's piecrust recipe include an egg? I recently found a recipe exactly like you're describing, but included an egg.

    -- Posted by Ssteppe on Sat, Oct 25, 2008, at 8:35 AM
  • LOL..........I like to use butter crust for pies, but I never thought of using creamed cheese. I'm going to have to try that. And, yes, I do cook....lol.

    I'll bet you have never made yeast bread in a steel helmet baked in an oven dug in the ground....lol.

    Thanks for the ideas, Ivy, keep them coming.

    -- Posted by FlyinLion on Sat, Oct 25, 2008, at 11:27 PM
  • Jenny Moore ... thanks for the kind remarks. My grandmother wasn't above adding a drip or two of yellow food coloring to her crusts either!

    Ssteppe ... I didn't read in the cookbook I had about an egg. My great aunt had one that she used for meat pies. If I find it, would you like it posted here?

    FlyinLion ... Steel helmets?? Nope never had that experience. But I have cooked "under combat conditions" with the hungry eyes of about 15 starving teenagers watching my every move before!! Does that count?

    Also, one of my great aunts used a crock pot to bake cakes in while she was out working. Are you interested in that recipe?

    If anyone has any questions, requests or are interested in sharing your recipes and stories, please post them here. I love reading them!



    -- Posted by MissIvy on Mon, Oct 27, 2008, at 10:56 AM
  • Recipes: I like it when you surprise us. (I think I enjoy the stories that accompany the recipes even more...)

    -- Posted by Ssteppe on Mon, Oct 27, 2008, at 11:33 PM
  • i use shortening for pie crusts but i also add stuff to it for flavor, if its apple i add cinn and sugar to the crust for example, it makes it have a wonderful sweet flavor and really adds to the pie (cobbler)

    -- Posted by Ninesy on Tue, Oct 28, 2008, at 9:56 PM
Respond to this blog

Posting a comment requires free registration: