[Sca-cooks] Re: large dayboard

[chirhart_1]

Aahhhhh! A wonderful idea. So simple  From chirhart
----- Original Message -----
From: "Linda Peterson" <mirhaxa at morktorn.com>
To: <sca-cooks at ansteorra.org>
Sent: Thursday, October 24, 2002 8:39 AM
Subject: Re: [Sca-cooks] Re: large dayboard


> 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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