[Histonet] not histology related

[Simmons, Christopher]

Ok, I got this from my wife..she tells me regardless of the water you use, put a piece of dry penne pasta in the center of the pie when you bake it.
It will act as a vent to let the right amount of moisture out of the fruit filling, and as a bonus, the additional moisture in the oven will keep the pie crust as the right flakyness.
Just reporting this....
Hope it helps:) 


Chris Simmons
Lead Technologist
UPMC Presbyterian Histology
412.647.7660 desk
13242 pager

-----Original Message-----
From: histonet-bounces <@t> lists.utsouthwestern.edu [mailto:histonet-bounces <@t> lists.utsouthwestern.edu] On Behalf Of Bernice Frederick
Sent: Monday, September 17, 2007 8:47 AM
To: 'Rene J Buesa'; 'connie grubaugh'; 'Joe Nocito'; 'histonet'
Subject: RE: [Histonet] not histology related

This sounds like we are still on Friday. 
Joe, don't forget that if you are using a microwave we need all the specs for that too!

Bernice Frederick HTL (ASCP)
Northwestern University
Pathology Core Facility
710 N Fairbanks Court
Olson 8-421
Chicago,IL 60611
312-503-3723


-----Original Message-----
From: histonet-bounces <@t> lists.utsouthwestern.edu
[mailto:histonet-bounces <@t> lists.utsouthwestern.edu] On Behalf Of Rene J Buesa
Sent: Sunday, September 16, 2007 11:19 AM
To: connie grubaugh; Joe Nocito; histonet
Subject: RE: [Histonet] not histology related

And the pages numbers of the SOP (signed) where the procedure is described, along with the references used.
  René J.

connie grubaugh <conniegrubaugh <@t> hotmail.com> wrote:
  Joe, I need a little more information.
1. please submit the following,
a. the temperature chart of the kitchen before and after you do the cooking.
along with the calibration info from the precise calibrated thermometers that you are using and the lot number.
b. the temperature of the water and the lot number from the local water dept.
c. the lot number of where ever the peaches came from (from outside on a tree the lot number from your local nursery or from where ever you got them if fresh) or the lot number of the can and what grocery store you received them from and the manager of the stores mothers maiden name.
d. the counter disinfectant's chart and what type of cleanser you are using.
e. the lot number and QC chart from the baking pan or whatever you are using there, f. the calibrating information of the cooking utensils that you are using.
g. if this procedure requires eggs or milk or anything else I need the same regulation charts on all of this.
h. if milk please locate the cow! 
i . if chickens please locate the chicken and all the infor related to that, j. if butter or margarine is used please submit all the qc on those products.
k. almost forgot I need all the info from your oven too. you know the drill And last but not least please fed ex this infor along with the peach cobbler so I can give you a full assesment of the product. 
I will post this to the histonet only after you get a pin number to see the results.

If I have missed anything just include it in the packet and I'm sure I can use it in my evaluation.

Thanks again Joe will be looking forward to the package tomorrow.


Connie G. 


> From: jnocito <@t> satx.rr.com
> To: histonet <@t> pathology.swmed.edu
> Date: Sun, 16 Sep 2007 09:15:35 -0500
> CC: 
> Subject: [Histonet] not histology related
> 
> calling all you cooks. bakers, and chemistry people, I'm making peach 
> cobbler. When I'm making pies or some goody that requires
pastry, all my recipes have 2 cups flour and 3-4 tablespoons of ice water.
My question is: do you use 3-4 TSB of water? This morning, I used almost 1/2 cup. As long as I've been baking, I've never used 3-4 TSB of water. I don't know why this bothers me, but it does. Sometimes my crust is too dry, other times, it's soggy. What is a histotech to do? Thanks y'all
> 
> JTT
> _______________________________________________
> Histonet mailing list
> Histonet <@t> lists.utsouthwestern.edu
> http://lists.utsouthwestern.edu/mailman/listinfo/histonet

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