User talk:Reubenbarton~enwikibooks

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Pie Crust
Cookbook:Lemon_Meringue_Pie and Cookbook:Banana_Cream_Pie have very similar crusts. Since the crust is useful by itself, and duplication leads to inconsistency, I was thinking I'd move the crust instructions to a new Cookbook:Grandma's Pie Crust page. I hope you don't mind.

Problem is, the recipes are already inconsistent. I don't know if this is intentional or not. The banana one wants "1 egg, whipped" (the white included?), while the lemon one wants "1 egg yolk" (not whipped?). Even if this is intentional, it would be nice to move the more-normal of the two (the banana one?) to a page by itself.

BTW, if you think I'd be responsible and useful as an admin, please support my adminship request. I have well over 1500 wiki edits, which has been enough to earn me a few enemies it seems. (sorry I'm not perfect; I've probably made a few dreadful edits but I have shown responsibility elsewhere, including as a Tux Paint and procps developer)

AlbertCahalan 18:43, 3 May 2005 (UTC)


 * In the crust recipe the egg white is really optional. When making the Lemon Meringue Pie, I use the egg white in the Meringue, where it is more useful. When making the Banana Cream Pie, I just use the whole egg in the crust. This pie crust recipe, using vinegar, results in a consistently good flaky crust. Other pie crust recipes I've tried, turn out in a tough crust. Probably because this recipe tolerates handeling more than others. I will vote for you. Reubenbarton 19:17, 2 Jun 2005 (UTC)

It's interesting that the crust uses 100% shortening. Very old pie crust recipies use lard, which is supposedly the best. Shortening was developed as a lard substitute. Shortening keeps longer and has less saturated fat, but it does have trans- fats which are now thought to be worse than saturated fats. It seems that modern pie crust recipes are moving towards the use of butter, which seems very wrong to me. Butter does not have the same melting properties and it contains almost 20% non-fat content. Butter even has more saturated fat than lard, so it isn't the choice to make for health. Since lard is the most healthful of the choices and seems like a perfect drop-in alternative to shortening, it might deserve a mention. Perhaps you could try it. I just bought a tub of lard to replace my shortening, but I'm not exactly a pie expert, and the hot weather here would probably make for a bad pie crust no matter what recipe I use. Do you use a chilled surface, chilled roller, or strong air conditioning? AlbertCahalan 02:09, 4 Jun 2005 (UTC)


 * I have used lard in pie crusts and biscuits. Lard makes a more flaky crust. It also makes a far superior biscuit. Lard gives the crust a different flavor than shortening. Shortening doesn't really have a flavor, but lard does. Lard can also impart a slight flavor to other things like cookies. I guess my aversion to using lard is because of being told for so many years that lard and animal fat are "bad" for you. It seems that every other year some health study comes out pointing in a different direction. But I do use lard on occasion. The other points you make are also true. Shortening is easier to store and use. I live in Sacramento, California. In the summer, temperatures here reach 100-degrees F. for days on end. My house is air conditioned. I also chill the shortening. For me, cooking is a hobby and my wife enjoys the break when she doesn't have to cook. Reubenbarton 01:47, 5 Jun 2005 (UTC)


 * Heh. Yeah, I know! It felt weird buying a tub of lard last week. Lard sure did get a bad reputation, but it seems to be the best of the well-known solid fats. You can't make a pie crust with olive oil... or can you? Compared to most liquid oils, all the solid fats are bad. People used to fry in lard, which certainly doesn't make sense when Canola oil works so well now. (never fry in olive oil; it will smoke) I'll guess that the major past abuse of lard was for frying french fries, for which there are many good alternatives. AlbertCahalan 02:10, 5 Jun 2005 (UTC)


 * According to, olive oil has a higher smoke point than canola. Go figure. Corn oil is the traditional choice for a frying oil (I belive most donuts these days are fried in corn). Donuts in particular used to be fried in coconut oil (or lard), which has a much higher level of saturated fat (like lard) but does not suffer from many of the problems of [partially-]hydrogenated oils or heated unsaturated fats (which are hydrogenated to some degree by being heated). From : "... if French fries were cooked in saturated fat instead of in hydrogenated vegetable oils, they would probably be safer." Kellen 03:21, 5 Jun 2005 (UTC)


 * That's a very cheap solvent-extracted olive oil then. The smoke point of olive oil varies greatly. The numbers we have show olive oil at 200-406 ºF and Canola at 440 ºF. When people say that olive oil is especially good for you, they're referring to the greenish flavorful kind that smokes at only 200ºF. AlbertCahalan 15:08, 5 Jun 2005 (UTC)

Your account will be renamed
Hello,

The developer team at Wikimedia is making some changes to how accounts work, as part of our on-going efforts to provide new and better tools for our users like cross-wiki notifications. These changes will mean you have the same account name everywhere. This will let us give you new features that will help you edit and discuss better, and allow more flexible user permissions for tools. One of the side-effects of this is that user accounts will now have to be unique across all 900 Wikimedia wikis. See the announcement for more information.

Unfortunately, your account clashes with another account also called Reubenbarton. To make sure that both of you can use all Wikimedia projects in future, we have reserved the name Reubenbarton~enwikibooks that only you will have. If you like it, you don't have to do anything. If you do not like it, you can pick out a different name.

Your account will still work as before, and you will be credited for all your edits made so far, but you will have to use the new account name when you log in.

Sorry for the inconvenience.

Yours, Keegan Peterzell Community Liaison, Wikimedia Foundation 23:37, 17 March 2015 (UTC)

Renamed
 This account has been renamed as part of single-user login finalisation. If you own this account you can |log in using your previous username and password for more information. If you do not like this account's new name, you can choose your own using this form after logging in: . -- Keegan (WMF) (talk) 05:25, 19 April 2015 (UTC)