tag:blogger.com,1999:blog-1718439687945239598.post815502039658749634..comments2023-12-23T15:15:01.397-05:00Comments on The Biscuit Pusher: Apple Pie with Crumb Toppingbiscuitpusherhttp://www.blogger.com/profile/03475762408500206723noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-1718439687945239598.post-29383231688128532942008-10-08T23:29:00.000-04:002008-10-08T23:29:00.000-04:00I'm so glad I found this post, I had made apple pi...I'm so glad I found this post, I had made apple pie over the weekend and just to make a long story short my stove had a flame, fire what ever you want to call it inside where the dough poured out everywhere. I'll attempt the dough with your instructions again soon, I'm hoping for the dough to behave that's all I ask. :)Debbiehttps://www.blogger.com/profile/13783363675231707578noreply@blogger.comtag:blogger.com,1999:blog-1718439687945239598.post-37441385319633904232008-10-05T16:26:00.000-04:002008-10-05T16:26:00.000-04:00congrats with the pie crust!and yes, duck fat fren...congrats with the pie crust!<BR/><BR/>and yes, duck fat french fries are the bomb. So are goose fat french fries. In fact, next time you cook a goose/duck/some other fat fowl save the fat, then chop up some parsnips into coin-shapes (that's called "dicing" or "slicing"? Can't remember). Then lightly fry the parsnips in the goose fat, and you have yerself some non-starchy "pennyfarthing parsnips" that taste a lot like duck fat fries w/o the potato-ey starch. Of course straight-up duck fat fries are good too.Benbinihttps://www.blogger.com/profile/08275216908477299677noreply@blogger.comtag:blogger.com,1999:blog-1718439687945239598.post-23994144167027495682008-10-05T10:10:00.000-04:002008-10-05T10:10:00.000-04:00that looks smashing :)--jbthat looks smashing :)<BR/>--jbburkiehttps://www.blogger.com/profile/17976265820472636375noreply@blogger.com