[Sca-cooks] Re: large dayboard

[robert frazier]

for triangler(sp)shaped tarts i've used a pasta
machine.one of those hand cranked ones.you get a 5-6"
wide strip of dough.cut in to squares and fold almost
no waste.

--- Linda Peterson <mirhaxa at morktorn.com> wrote:
> On Wed, 23 Oct 2002, Olwen the Odd wrote:
> > >Has anyone ever tried using a tortilla press with
> pie dough to make the
> > >pastie pastry circle? Or do you do triangular
> shapes?
> >
> > We do the perogie press size large.  We get a
> bunch of cooks together, make
> > up the innards, roll out a huge batch of dough and
> watch Ro press them all
> > out (just kidding, kind of..).  How big is a
> tortilla press?
> > Olwen
>
> It's about 6-8".  It takes a ball of dough and
> mashes it into a flat
> circle suitable for putting in the pirogie press.
> Maybe it seems like it
> might be useful because I'm not used to having a lot
> of counter space for
> rolling dough out.  ;)
>
> Mirhaxa
>   mirhaxa at morktorn.com
>
>
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=====
robert frazier
stallarifannsk household,An Tir
S.S.D.D.

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