tag:blogger.com,1999:blog-4508267865632365231.post3631159707499526400..comments2024-03-27T18:28:32.102-07:00Comments on Rose City Reader: Cookbook Library: Cooking With CaprialGilion at Rose City Readerhttp://www.blogger.com/profile/18080293172467000794noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-4508267865632365231.post-58840596965977978352009-11-01T11:19:59.430-08:002009-11-01T11:19:59.430-08:00Darn! My friend just told me that Caprial's Bi...Darn! My friend just told me that Caprial's Bistro closed just a couple of months ago. Too bad. It was a gem.Gilion at Rose City Readerhttps://www.blogger.com/profile/18080293172467000794noreply@blogger.comtag:blogger.com,1999:blog-4508267865632365231.post-86093618113995352712009-11-01T10:07:41.024-08:002009-11-01T10:07:41.024-08:00Rod -- I didn't know Conroy has a cookbook. I&...Rod -- I didn't know Conroy has a cookbook. I'm going to go investigate. Thanks for the tip.<br /><br />JG -- I do make pie crust from scratch, which is why we don't eat pie very often at my house. :) But after years of trial and error, I have reached the point where the crust comes out right. Part of it was finding a Mexican butcher that sells lard (the lard to butter ratio is key), Gilion at Rose City Readerhttps://www.blogger.com/profile/18080293172467000794noreply@blogger.comtag:blogger.com,1999:blog-4508267865632365231.post-23573355070801165612009-10-30T20:32:35.450-07:002009-10-30T20:32:35.450-07:00Well, some things just taste better when other peo...Well, some things just taste better when other people make them. Salad, for one.<br /><br />Meanwhile, you are making pie crust from scratch??? I bow to you, with my Pillsbury box in hand.J.G.https://www.blogger.com/profile/02806805528636359436noreply@blogger.comtag:blogger.com,1999:blog-4508267865632365231.post-7958359274916108582009-10-30T13:23:26.340-07:002009-10-30T13:23:26.340-07:00The Best Cookbook I ever read was Pat Conroys'...The Best Cookbook I ever read was Pat Conroys' cookbook. The stories between recipes were great and the recipes were drool worthy.Rodhttp://readerman.netnoreply@blogger.com