On Dec 6, 2008, at 2:03 PM, Chris Doss wrote:
> I think you're painting with too broad of a brush.
You can cover a lot of 'ground' with a large brush. The important thing is that there is communication/understanding.
For my own part - and just to see who ... - ahhh, never mind.
What's the reason for requiring unsalted butter in pastry recipes, and is it important? I find it particularly confusing since salt is included among the dry ingredients.
xx, martin