I wish to say more but feel it would be inapropriate to give you any inane or throw-away advice on something you seem to have handled admirably. This morning I have been reading blog entries and think your response was perfect. I think we both read exactly the same initial entry and I have to say; you are right. I just really wanted to say that you are supported here and I personnally think (as Tony the Tiger might say)'your great!'
Thank you. I have not handled the situation at all well at times, and the whole experience has been a steep learning curve for me. The good news is, I think I am learning... albeit quite slowly!
I'm glad you also read the initial entry.
The support I have had from fellow students has been humbling and much appreciated, and without it I would have flown off the handle many more times, I am quite sure of that!
I made suet pastry again earlier... this time it went swimmingly! I missed out a step last time... leave it to stand for five minutes... apparently that really does make all the difference! D'oh!
As I said; pastry like Zen, meditate on it or in culinary terms let it rest. What's the filling this time? Do you bake your suet? I love suet puddings but generally I do short-crust with just lard then you have a crisp crust and a soggy bottom, heaven.
We all learn, sometimes slowly, sometimes quicker just so long as we are emotionally inteligent enough we learn but emotional inteligence is the key, some people, for different reasons just don't have it.
Well, the suet stuff is only on the top, so it's just crispy really. I've only learnt two types of pastry and I call them little pie pastry, and big pie pastry. Little pie pastry is flat flour, lots and lots of different spices, egg yolk, vegetable fat and milk. Big pie pastry is hilly flour, suet and water. Both get baked! Has your chef's head exploded with my no doubt highly irritating terminology?! I feel sorry for the other flour being called (shhhh "plain")...
It's the same filling, steak and kidney. It's a well-liked filling y'see!
And a deservedly well liked filling. Yes I was wondering adout the flours untill you explained it but I don't get how you can make pastry with hilly? (I presume is SR?) flour. My mind may actually cease to work, I feel like Spock trying to come to terms with emotions.
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Hello Rosie, hope you feel better soon and the beer had the right effect!New comment
I'm getting there slowly thanks! Hope you are well?New comment
I wish to say more but feel it would be inapropriate to give you any inane or throw-away advice on something you seem to have handled admirably. This morning I have been reading blog entries and think your response was perfect. I think we both read exactly the same initial entry and I have to say; you are right. I just really wanted to say that you are supported here and I personnally think (as Tony the Tiger might say)'your great!'New comment
Thank you. I have not handled the situation at all well at times, and the whole experience has been a steep learning curve for me. The good news is, I think I am learning... albeit quite slowly!
I'm glad you also read the initial entry.
The support I have had from fellow students has been humbling and much appreciated, and without it I would have flown off the handle many more times, I am quite sure of that!
I made suet pastry again earlier... this time it went swimmingly! I missed out a step last time... leave it to stand for five minutes... apparently that really does make all the difference! D'oh!
New comment
As I said; pastry like Zen, meditate on it or in culinary terms let it rest. What's the filling this time? Do you bake your suet? I love suet puddings but generally I do short-crust with just lard then you have a crisp crust and a soggy bottom, heaven.
We all learn, sometimes slowly, sometimes quicker just so long as we are emotionally inteligent enough we learn but emotional inteligence is the key, some people, for different reasons just don't have it.
New comment
Well, the suet stuff is only on the top, so it's just crispy really. I've only learnt two types of pastry and I call them little pie pastry, and big pie pastry. Little pie pastry is flat flour, lots and lots of different spices, egg yolk, vegetable fat and milk. Big pie pastry is hilly flour, suet and water. Both get baked! Has your chef's head exploded with my no doubt highly irritating terminology?! I feel sorry for the other flour being called (shhhh "plain")...
It's the same filling, steak and kidney. It's a well-liked filling y'see!
New comment
And a deservedly well liked filling. Yes I was wondering adout the flours untill you explained it but I don't get how you can make pastry with hilly? (I presume is SR?) flour. My mind may actually cease to work, I feel like Spock trying to come to terms with emotions.New comment
You presume correctly!
I'm sorry about your brain!!
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Sorry I get it now. They really should work out a way of having the previous message up when you write your comment, like a chat box?!New comment
No need to be sorry for my brain. Do you have 'dark' chocolate as well?New comment
Oh yes! Have to be fair to all foodstuffs!New comment
Crisps?New comment
But don't you find plain chocolate a little too sinister?New comment
You mean ready salted?!
Dark chocolate's my thing, so no... I trust it implicitly!
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But of course!