Hello loves! While I haven't been writing, I have been working on updating some issues that have been hanging around on the layout! The Character change box is now at the bottom of the page, beside the up/down arrows! Green and Gold dragon flight dates have been shifted to the bottom of the page, where the (useless!) discord widget was located. Where the dragon flights were in the header, is now replaced by a Monthly Event box! This will be updated at the start of each month, with a fun mini-event you can take part in, if you want to! Thistle!
24.Jul.13, 12:06 AM
"It isn't easy to explain with words alone, I am sorry." Arddra shrugged, deciding to give up on trying to explain the difference. If she could get a hold of more domesticated wherries and a fresh caught wild Wherry then it will be easier to show the difference. For now it wasn't important for what they were doing now.
"Just add some water and seasoning to the meat and we can leave it cooking at a low temperature," Arddra measured out the seasoning, mostly just a few pinches since they were only making one pie. "For crust it's better to use the lard, but butter can be used too in a pinch."
Arddra grabbed a large enough bowl and showed Quenym how much lard to use to flour, including a inch of salt. She demonstrated how to mix it and let him do the rest, giving advice where needed and encouragement and praise as deserved. She let him a moment to bring out the rolling pin and waited till he was done mixing the crust.
"You can add more flower if it's too sticky. Typically one just adds flour to a flat surface and the rolling pin. Form a ball with the dough and squish it down on the table. Now, the trick of rolling out crust is to start from roughly the middle of the dough and roll outwards with just light pressure. After each roll, rotate the crust so you get a fairly even large circular crust which is big enough to line a pie pan. Don't worry about being too big, the idea is you want a crust that is thin, about an eighth of an inch. Once you fit it into the pie pan, you trim the edge off with the knife. The extra dough will be reformed into a ball and made into a top crust, once the filling is added."
"Just add some water and seasoning to the meat and we can leave it cooking at a low temperature," Arddra measured out the seasoning, mostly just a few pinches since they were only making one pie. "For crust it's better to use the lard, but butter can be used too in a pinch."
Arddra grabbed a large enough bowl and showed Quenym how much lard to use to flour, including a inch of salt. She demonstrated how to mix it and let him do the rest, giving advice where needed and encouragement and praise as deserved. She let him a moment to bring out the rolling pin and waited till he was done mixing the crust.
"You can add more flower if it's too sticky. Typically one just adds flour to a flat surface and the rolling pin. Form a ball with the dough and squish it down on the table. Now, the trick of rolling out crust is to start from roughly the middle of the dough and roll outwards with just light pressure. After each roll, rotate the crust so you get a fairly even large circular crust which is big enough to line a pie pan. Don't worry about being too big, the idea is you want a crust that is thin, about an eighth of an inch. Once you fit it into the pie pan, you trim the edge off with the knife. The extra dough will be reformed into a ball and made into a top crust, once the filling is added."
