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Unread 05-13-2011, 04:01 PM   #616
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Essentially, we all order and we all share the food that we each ordered. From an outside perspective it's pretty weird but that's the tradition I've been raised on that any food ordered is fair game for everyone and should be shared.
We do this with Chinese food, but not Korean or anything else. I don't really know why.
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Unread 05-13-2011, 04:12 PM   #617
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That makes me want sushi again. ah well, I won't have to wait long...
And it's lasagna tonight for dinner. Hope it's soon, because I'm hungry. I haven't had any lunch...again...
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There is a vibe here that says "We're in this together! Through thick and thin fabric! Through cold water washes and burning hot irons! Though we might super glue ourselves to our projects, cut holes/gashes/oh-god-mom's-gonna-kill-me into the dining room table, we will stand strong together. Unless there is a 75% off sale at the Fabric store. Then you're on your own. And get the hell out of my way." <3
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Unread 05-13-2011, 04:13 PM   #618
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I never use butter. ^^
I hereby revoke all your claims to being part Polish.
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Unread 05-13-2011, 06:11 PM   #619
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Well, if I do order, it'd end up purely for myself since brother doesn't like curry, parents' don't like spice.

Essentially, we all order and we all share the food that we each ordered. From an outside perspective it's pretty weird but that's the tradition I've been raised on that any food ordered is fair game for everyone and should be shared. By each person ordering a different dish the greater the variety and more of the menu is covered.
I can understand that; it's definitely different from how many of us (at least, in my area) handle it when going out to eat, since that's kind of the special occasion where you don't have to eat the same thing everyone else is eating. But I'm also a brat, so I'd totally tell my family they could suck it, I'm orderin' some dang curry.

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I hereby revoke all your claims to being part Polish.
She did kind of insinuate her mother used vast quantities of butter. In DK's defense, I'd be pretty sick of it, too.

I do still maintain nothing tastes as good as real butter in baked goods.
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Unread 05-13-2011, 06:39 PM   #620
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I do still maintain nothing tastes as good as real butter in baked goods.
Yeah, I'm with you there. Unsalted. Straight up cooking though I always just use olive oil, even if the recipe calls for butter.
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Unread 05-13-2011, 06:44 PM   #621
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What do you use in butter's stead? Lard? Margarine? o.O
If you checked out the awesome recipe... it was shortening.

I always use shortening in my pie crusts. ^^
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Unread 05-13-2011, 06:49 PM   #622
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I hereby revoke all your claims to being part Polish.
SORRY!!!!!... i should clarify things here... I never use butter in pie crusts.
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Unread 05-13-2011, 07:14 PM   #623
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My grandmother's recipe uses white flora to make the pastry softer. I use half flora, half butter to give it more flavour though.
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Unread 05-13-2011, 07:21 PM   #624
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What's white flora?
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Unread 05-13-2011, 07:25 PM   #625
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What's white flora?
Flora's a brand of margarine spread (know as Becel elsewhere according to Wikipedia). White flora is...well I don't like to think about what it is, but it's clearly a fat that appears to be based on vegetable oil (going on texture), claims to be low in cholesterol and tastes of absolutely nothing.
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Unread 05-13-2011, 07:33 PM   #626
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I'm hungry.
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Unread 05-13-2011, 07:37 PM   #627
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Ah, I should have tried Wikipedia, derp. Google just gave me flowery stuff. Though further googling after your post led to the information that White Flora appears to be similar to Crisco (a North American brand) which DireKitty uses.
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Unread 05-13-2011, 07:37 PM   #628
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I'm hungry.
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Ah, I should have tried Wikipedia, derp. Google just gave me flowery stuff. Though further googling after your post led to the information that White Flora appears to be similar to Crisco (a North American brand) which DireKitty uses.
Sorry, I didn't know the generic term for...whatever that white goop is.
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Unread 05-13-2011, 08:55 PM   #629
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Ooog. I'm STUFFED. Gorged on lasagna and garlic bread...and now, there's ice cream in the fridge. (Though our freezer SUCKS. It's probably melted by now.)
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There is a vibe here that says "We're in this together! Through thick and thin fabric! Through cold water washes and burning hot irons! Though we might super glue ourselves to our projects, cut holes/gashes/oh-god-mom's-gonna-kill-me into the dining room table, we will stand strong together. Unless there is a 75% off sale at the Fabric store. Then you're on your own. And get the hell out of my way." <3
Help me get rid of my parasprite swarm! --> http://tinyurl.com/brcp53c
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Unread 05-14-2011, 02:18 AM   #630
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Originally Posted by DireKitty View Post
If you checked out the awesome recipe... it was shortening.

I always use shortening in my pie crusts. ^^
Ah, okay that makes a lot of sense. I've heard that it's actually pretty common to do so even in the food industry. I thought you meant butter in general.
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