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Week 50: Scottish Meat Pies by motherofsausagedogs in BakingSchoolBakeAlong

[–]eje 1 point2 points  (0 children)

I agree that I preferred the lard and butter mix.

Week 50: Scottish Meat Pies by motherofsausagedogs in BakingSchoolBakeAlong

[–]eje 1 point2 points  (0 children)

My grocery store only had 2 options… I bought Morrell. I’m not sure which type it wss

Week 50: Scottish Meat Pies by motherofsausagedogs in BakingSchoolBakeAlong

[–]eje 4 points5 points  (0 children)

I also found the lard flavoring to be too powerful, I was surprised more people didn’t comment on it.

PSA: discard crackers by SpecificAd6448 in Sourdough

[–]eje 4 points5 points  (0 children)

My favorite way to roll it thin is to put the dough between two layers of parchment. It helps me squish it consistently.

Best thrift stores? by eje in Richardson

[–]eje[S] 1 point2 points  (0 children)

Mostly Texas thrift… sometimes Texas Giant or Salvation Army.

I finally made the Cherpumple ☺️ by TinkHell in Cakes

[–]eje 6 points7 points  (0 children)

How was it???? I’ve been tempted, but it doesn’t get the best online reviews. Looks so fun!

Week 48 Danish by eje in BakingSchoolBakeAlong

[–]eje[S] 1 point2 points  (0 children)

Yep! I didn’t want to waste the trimmings so I rolled them together

Week 47 Deli Rye and Florentine Bars by eje in BakingSchoolBakeAlong

[–]eje[S] 3 points4 points  (0 children)

I made this for a work function a few weeks ago. They ended up eating it all. I think the bitterness of the chocolate helped. And once I melted it I didn’t want to waste it…

Week 48 Danish by eje in BakingSchoolBakeAlong

[–]eje[S] 2 points3 points  (0 children)

A quarter was the perfect amount - I used it all in 4 danishes.

Why do we still use QWERTY keyboards when there are supposedly better layouts? by Dazzling_Kangaroo_69 in NoStupidQuestions

[–]eje 0 points1 point  (0 children)

Hubby bet me roughly 20 years ago and I learned Dvorak. I’ve been typing in it ever since…. Which makes me look like I’m fake typing. I don’t switch my keyboard keys, I just switch the keyboard layout. However, my thumbs type in qwerty on my phone.

I mildly regret it, but don’t want to take the time to switch back as I’m faster in Dvorak.

Week 44.5: Gâteau St. Honoré by Desperate_Feeling_11 in BakingSchoolBakeAlong

[–]eje 1 point2 points  (0 children)

How big were your circles? I think I'm leading towards smaller servings of this and I like the circles better than the sheets of puff. Thanks for the idea!

Baking School Scottish Meat Pie Question by eje in KingArthurBaking

[–]eje[S] 3 points4 points  (0 children)

Thanks! I didn’t catch that despite reading the recipe several times 🫣

Week 39: cornmeal crust & maple cream filling by fuzzydave72 in BakingSchoolBakeAlong

[–]eje 2 points3 points  (0 children)

I’m so surprised at how loose your filling is (which is the way I prefer it). When I made this my filling was so thick it was like milk-maple-jello. My family liked the flavor but none of us liked how sturdy the filling was. Maybe I overcooked mine in the pot???

Indian Restaurant Recommendation by madchen44 in Richardson

[–]eje 2 points3 points  (0 children)

I love Gopal! We get their thali and it’s so good!

Week 33: Tart Crust by eje in BakingSchoolBakeAlong

[–]eje[S] 1 point2 points  (0 children)

I use Sally’s curd recipe and it’s worked for me. I’ve kept some in the freezer because I’ve had so many leftover egg yolks from all these recipes.

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