I Hate Using The Word Coagulant.

I Love To Have Battles Of The Wits With People That Can Dish Fast And Dirty - And It Leads To Problems Occasionally, 'cause I Can Sound Mean Without Attempting To Be Mean.

I Can’t Talk About Anything Or Write About Anything If I Don’t Understand It. So A Lot Of The Stuff That I Go Through And A Lot Of The Time That I Spend Is Understanding.

Butter Typically Melts Around, You Know, 90 Fahrenheit, As Opposed To About 20 Degrees Higher For Lard. So What That Means Is That When You're Working With It, The Lard Is Going To Stay More Solid, Which Is Great For Flakiness.

The Problem Is I Am Both A Procrastinator And A Power Junkie, So I Am Very Frustrating To Work With.

A Pie Dough Comes Together Exactly Like A Biscuit Only There Is Very, Very Little Liquid And No Leavening Involved. Other Than That, The Same Rules Apply. My Best Advice: Handle The Dough As Little As Possible.