Comments on: Top Crust Peach and Cardamom Pie Recipe http://eastvillagekitchen.com/2009/08/12/top-crust-peach-and-cardamom-pie-recipe/ Slow food in a New York minute Sat, 18 Feb 2012 00:33:08 +0000 hourly 1 http://wordpress.org/?v=3.1.2 By: Lauren http://eastvillagekitchen.com/2009/08/12/top-crust-peach-and-cardamom-pie-recipe/comment-page-1/#comment-2833 Lauren Mon, 17 Aug 2009 03:38:55 +0000 http://eastvillagekitchen.com/?p=2599#comment-2833 Marc - Thanks for the kind words! Yes, I live in the East Village, the best neighborhood in NYC. Marc – Thanks for the kind words! Yes, I live in the East Village, the best neighborhood in NYC.

]]> By: Marc @ NoRecipes http://eastvillagekitchen.com/2009/08/12/top-crust-peach-and-cardamom-pie-recipe/comment-page-1/#comment-2832 Marc @ NoRecipes Mon, 17 Aug 2009 03:25:54 +0000 http://eastvillagekitchen.com/?p=2599#comment-2832 Great idea using the cookie cutters for the top crust! I just stumbled across your blog and like what I see so far. Are you really in the East Village? Great idea using the cookie cutters for the top crust! I just stumbled across your blog and like what I see so far. Are you really in the East Village?

]]> By: Lauren http://eastvillagekitchen.com/2009/08/12/top-crust-peach-and-cardamom-pie-recipe/comment-page-1/#comment-2796 Lauren Thu, 13 Aug 2009 01:11:58 +0000 http://eastvillagekitchen.com/?p=2599#comment-2796 Gabriela - Totally a fan of all natural fats, including lard. If it didn't bore the blogosphere to death, I'd go on about all of my experiments with different types of fat in crust. Check out this experiment in the New york Times http://www.nytimes.com/2006/11/15/dining/15crus.html on a related note, we used lard today in the bread kitchen for both soft pretzels and bagels. Can't wait to share these on the blog when the colder months come! Gabriela – Totally a fan of all natural fats, including lard. If it didn’t bore the blogosphere to death, I’d go on about all of my experiments with different types of fat in crust. Check out this experiment in the New york Times http://www.nytimes.com/2006/11/15/dining/15crus.html

on a related note, we used lard today in the bread kitchen for both soft pretzels and bagels. Can’t wait to share these on the blog when the colder months come!

]]> By: Gabrielaskitchen http://eastvillagekitchen.com/2009/08/12/top-crust-peach-and-cardamom-pie-recipe/comment-page-1/#comment-2794 Gabrielaskitchen Thu, 13 Aug 2009 01:02:22 +0000 http://eastvillagekitchen.com/?p=2599#comment-2794 Would you scoff at using lard in a pie-ish crust? It, like butter, comes from an animal. I always use lard (New Mexican pies and some cookies) and leave shortening as an option for vegetarians. Ha. Right, pies and cookies that are not only non-vegan but non-veggie. Go figure. Would you scoff at using lard in a pie-ish crust? It, like butter, comes from an animal.

I always use lard (New Mexican pies and some cookies) and leave shortening as an option for vegetarians. Ha. Right, pies and cookies that are not only non-vegan but non-veggie. Go figure.

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