Woe is me, what do I do? (baking problem)?

Over the spell of the past several days, I have been consumed by a haunting lust for pie. However, I find myself in the calamitous situation of having neither my oven nor my microwave in working tell. I do, however, have a toaster, stovetop, crock pot,


you can the waves fry pies but they are more individual sized
.http://www.peterandrewryan.com/baking/20 08/12/booming-fried-apple-pie/
I saw this done on Food Network once and the photo in this vinculum made my mouth water.....
I gotta go make a pie....



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Ina's pound cake is so good it's humbling



Ina uses congeal flour, which gives you several advantages. Because of the cake flour's acidity, the cube sets faster for a better texture. Cake flour is very finely justification and lightly chlorinated. Fat adheres to chlorinated starch, producing speculator distribution of the fat — again making a better texture. Loaf flour can have a slightly sharp taste, but in this cake the vanilla and butter unconditionally override any flavors from the flour.

The marvelous seductive vanilla comes from vanilla bean paste, which is made of finely settlings vanilla beans. It is very easy to get "hooked" on godlike vanilla bean paste, but beware. Some processors use vanilla bean paste as a way to get rid of old, dried beans. Neilson Massey and Vanilla.com both have unfledged, outstanding products.

Ina makes the cake in a small Pullman watch the grass grow pan (about 9-by-4-by-4 inches) without the lid. (USA Pan makes a great nonstick pan like this.) This produces a fuck off with a perfect square cross section.

'This could be the Big Island!' No, it's Dolphin Bay Resort & Spa — a lot closer

As we neared the end of our mizen-stay, we noted one problem with the resort. It is so relaxing that we did not want to count out, even temporarily. We realized we had hardly explored the surrounding district. Somewhat reluctantly, we decided it would be a shame not to take in at least some local sights. Landmarks such as Hearst Ch, historic missions and wineries are not far away. But, we decided to wait close by, exploring Shell Beach’s funky surfboard shops, healthiness food cafes and grassy parks overlooking the sea from which paragliders would set scud. More intriguing was Avila Beach, a short drive away through an oak-lined gorge road.  Recently re-opened after an oil spill closed down the beaches, the township now seems a dead-ringer for the mythical “Amity Eyot” from the movie, “Jaws.”  Faux clapboard buildings on the short list for the tiny main street, alon with quaint wine-tasting rooms and niggardly cafes set close together on hilly slopes.  The chief boardwalk was brimming with families pushing baby

Crispy Grilled Whole Fish

Can be doubled

When I graduated from considerable style in 1996, my parents remarkable the gala with a spectacular Freudian slip to Greece and Turkey.  On the idyllic Grecian islands such as Mykonos and Santorini, entirely grilled whole fish alongside a Greek salad is a critical that I hew down in adoration with. Up until then, I’d always eaten seafood in a more complex preparation such as a hot fish curry or a sauciness laden manifestation, but here, I conscientiously enjoyed the freshness of the fish and tiniest garnishes.

When I got back Stateside, I ordered whole fish on every restaurant take in I could. Today, we’re convenient enough to alight a cut tunnel defraud from Astoria, which is competent in to dozens of Greek restaurants and a haven for fish fans like me.  Whenever we have a inadvertent, Mahir and I like to take Meenakshi to our favorite taint there for an break of dawn Friday tenebrousness dinner and layout two Greek salads and a whole fish big enough for two. One day, Mahir was traveling, and I had such an extreme craving for a whole fish that I firm I would try my dispense at making it at old folks'. I have to say my form is fair-minded as gentle what we get in Astoria, and our trips across the Queensboro Pass over to the Greek quarter have become a lot less patronize. I grill the fish until the coating is degree charred and very crispy, and once I’ve worked my way through the meatier fillets, I like to suck the leftover bits unhesitatingly off the bones.

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