FinerKitchens.com Forums & Recipes : keep us informed

Lowest Price Guarantee

| | |

|

charlie

keep us informed

Veteran Member
1307 posts
Joined: Dec 16, 2005

Options

• Print Message

Posted to Thread #11785 at 10:38 am on Aug 24, 2008

(no message)

Other messages in this thread:

11785. iso charlie--bet U thought U were done w/ me & the Blk Bottom Pie REC @ 11617, but au contraire! - wigs - 6:51am on 08/23/08 (11)

wigs - not charlie, however, I thought you would be interested in David Lebovitz's Instructions for [LINK] - GayR - 8:11am on 08/23/08

Thanks for your help Gay--we will solve this problem for wigs [NT] - charlie - 8:24am on 08/23/08

Hi Wigs--was the caramel smooth before you added the cream and butter? more. - charlie - 8:15am on 08/23/08

I do remember noticing on my 2nd botched attempt that there was a thin 'crust' on top of - wigs - 2:36pm on 08/23/08

wigs, So glad that you felt the article was helpful. Lots of luck on your next batch! [NT] - GayR - 2:49pm on 08/23/08
I trust Lebovitz's knowledge, but I've seen Gale Gand on numerous occasions... - charlie - 3:13pm on 08/23/08

Have printed all yr hints + Lebovitz's article & will give the Blk Bottom pie another - wigs - 8:30am on 08/24/08

keep us informed [NT] - charlie - 10:38am on 08/24/08

Wigs, glancing at the recipe, I would say if you try the "dry" method, do NOT add 1/3 cup water - Joe - 10:42am on 08/25/08

I agree with Joe--the water would just cook off during the boiling anyway [NT] - charlie - 5:12pm on 08/25/08
Thanks for the tip, Joe. I hadn't realized the extra water would evaporate; I thought - wigs - 6:56am on 08/26/08

Use of this site constitutes your acceptance of the User Agreement.
Hosted by Xenocast Street Smart Media Solutions

Home | Shop | Search | Shopping Cart | Customer Service | About Us | Newsletter | Recipe Forum | Privacy Policy | Site Map | Contact Us

Accepted Credit Cards

Secure Lock

100% Secure Shopping Guarantee

©2007 Open Chute, Inc. All Rights Reserved.