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!
You presume correctly!
I'm sorry about your brain!!
You mean ready salted?!
Dark chocolate's my thing, so no... I trust it implicitly!