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  #31  
Old November 23rd, 2016, 02:53 PM
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Re: cooking faux pas

just had one -

attempted to use (roll) a savory tart crust like pie crust .... this particular recipe is very crumbly and .... well... doesn't roll ... you have to press it into the pan like you do for graham cracker crust


... the filing didn't "go" with it either .... both were good, but the flavors together didn't meld
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  #32  
Old December 23rd, 2016, 02:02 PM
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Re: cooking faux pas

I've had two recently


1) made corn cake (yum) but switched the corn meal and corn flour - made it gritty



2) after successfully making fettuccine Alfredo I attempted chicken fettuccine Alfredo ... the sauce never "saucified"
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  #33  
Old January 13th, 2017, 11:04 AM
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Re: cooking faux pas

my cookbook had one .... I made shortbread - but was doing the chocolate variation - in the directions it said "increase the sugar to 1/4 cup (1 oz)" - the shortbread was kind of 'eh.... I reread the entire recipe trying to figure out if I'd done anything wrong .... the original recipe used 1/3 cup sugar (which is more than 1/4)


hmm... I think it was supposed to say "increase sugar BY 1/4 cup"
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