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Old 09-30-2004, 12:25 PM   #9
Senior LCF Member
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Join Date: Dec 2003
Location: Bay Area, CA
Posts: 70
Gallery: bab_indy
Stats: size 24/12/8-10 (?), 5'7", 48yo
WOE: Carb Cycling and Exercise including weight lifting
Start Date: Feb 2003
Pie crust you ask (Chef Greg)

2 1/2 Cups CarbQuik
6 oz by weight of fat of choice, lard shortening or softened butter
Ice cold water as needed appox, 1/4 cup
pinch salt

Rub the fat into the CarbQuik very quickly, using a light touch. Tossing the fat and CarbQuik together until a coarse crumb is reached.

Mix together the ice water and salt, and sprinkle it over the CarbQuik mixture gradually. Combine using a few strokes until a mass forms. Gently gather the dough into a smooth ball. Flatten into a disk. Divide the dough in two pieces. Wrap the dough in plastic wrap, and refrigerated for at least 2 hour-24 hours. This process conditions the dough by allowing the CarbQuik time to absorb moisture and for the gluten to relax.

Pie dough will keep for 2-3 days in refrigerator or 1 month in the freezer.
[COLOR=Sienna]Raising a Renassaince man-to-be [/color]
A [color=DarkSlateBlue]FIRM[/color] believer in exercise
[color=palegreen]1115 exercise minutes[/color][color=lime] in June [/color]
[color=darkorange]1673 [/color][color=black] October; [/color][color=gold]1251 [/color][color=brown] November; [/color][color=red]1390 [/color][color=green] December; [/color][COLOR=DeepSkyBlue]1298 [/color][color=blue]January; [/color][color=red]530 [/color][color=silver]February {back injury}; [/color][color=seagreen]1045 [/color][color=yellowgreen]March {recovering back injury}; [/color][color=plum]1410[/color][color=darkorchid] April; [/color][color=mediumturquoise]1220[/color][color=teal] May [/color]

Get Real and Exercise Challenge Member
Goal: Increase maintenance calories, Decrease fat
- WOE: Carb Cycling/BFFM
- Exercise: 6 days/wk; including Weights 1-2 x/wk, abs 3x/wk, cardio 5+/wk
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