Subscribe to:
Post Comments (Atom)
skip to main |
skip to sidebar
Links
Search Beyond Salmon
Subscribe by Email
Followers
Helen's School of Fish
Browse Beyond Salmon
Food for Thought
- Technique Videos
- Technique of the week 2006-2007 archives
- Food writing
food philosophy, book reviews, and other ramblings
Recipes
Links
Food Blogs in Boston
Food Blogs Around the World
- Amy Glaze's Pommes d'Amour
- Blue Kitchen
- Bread Cetera
- Chez Pim
- Chocolate and Zucchini
- Cooking Zuni
- Dad Cooks Dinner
- Food Perestroika
- FXCuisine
- Gluten-free Girl
- Haverchuk
- Is my blog burning
- Junko's classes in Tokyo
- Kalyn's Kitchen
- Kuidaore
- Lucullian delights
- My Madeleine
- No NAIS
- Not As Good As Pork Cracklins
- Rookie Cookery
- Seafood for the future
- Stephen Cooks
- Sweet Napa
- The GoodEater Collaborative
- The Traveler's Lunchbox
- Yulinka Cooks
All writing and photography on Beyond Salmon is Copyright Helen Rennie © 2007-2018 unless indicated otherwise. All rights reserved.
4 comments:
Computer Science or Mathematics.
Your pie dough recipe had sugar in it. Did you use the same dough for the quiche recipe? Or did you omit the sugar.
Thanks
same dough. most doughs have some sugar and some salt in the them (pie dough, pate a choux, brioche, etc) and there is no need to make any changes based on the filling.
Wow -- that's an accurate guess. I was a CS major with a Math minor.
Post a Comment