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Top Of The Best Pastry Crimpers Reviewed In 2018Last Updated February 1, 2019
№1 – Happy Sales HSPC-SSS1, Stainless Steel Pastry Crimper and Sealer
№2 – DOUGH Pastry Crimper Cutter Roller Wheel Pasta Ravioli Natural WOODEN HANDLE 6.7″ Long
№3 – New Stainless Steel Ravioli mould Dumpling Maker Wrapper Pierogie Pie Crimper Pastry Dough Press Cutter Kitchen Gadgets (L 4.5inch)
Crimp tubes are cylindrical, like a length of tubing that has been chopped up into tiny sections. They are also a little longer and look larger than their ball counterparts, even when the diameter is the same. They typically have slightly thicker walls than crimp rounds, and are generally the type of crimps you should be using if you want your jewelry to last and stand up to wear.
If you wish, you can give the crimp an extra squash closed with chain-nosed pliers.
When you are done, make sure you give the crimp a little tug. If it won’t stand up to that, it isn’t secure enough to be worn. Sometimes you can do everything right and it just hasn’t taken, although this is less likely to happen with good quality crimp tubes.
Don’t be afraid to practice this technique with scrap beading wire! Crimping may not the most exciting of techniques to do, but it is a very important one. It keeps your jewelry physically together, and, however beautiful your jewelry is, if it’s not secure it won’t last. And that is, after all, what we all want.
Special to The Seattle Times
We know it’s not easy for everyone to make great homemade pie crusts.
But here’s a secret: Some of the pre-made purchased crusts aren’t so great either.
Looking for the best, we gathered a panel from The Seattle Times food team (plus one visiting grandmother with decades of pie-making experience) to taste-test a half-dozen frozen or refrigerated pre-made crusts. We found tremendous variability in their flavors, textures, ease of use and appearance. We filled the crusts with pumpkin-pie batter from the recipe on the back of the Libby’s can, figuring it’s a standard on Thanksgiving tables and would provide more uniform results than fruits.
It was, we have to say, easy as pie to find the winner: Grand Central Bakery, which sells frozen U-Bake crusts at its Seattle-area stores, was the overwhelming favorite for its fresh and rich taste (“Butter in this crust, I’ll bet!” one taster correctly
Build perfectly beautiful edges on your pies with this crimper set. It takes the guesswork out of sealing your top and bottom crust together. Also great for fondants.
8-piece set of stainless steel crimpers in assorted shapes ranging from pleats and lines to waves and hearts with both scalloped and straight edges.
The Pie Dishes
When picking a roster of pie plates to test, we tried to include representatives from all the major categories. Outliers aside, most pie dishes tend to be ½ to inches in diameter (measured from inner lip to inner lip), ½ to inches deep, and fall generally into three material categories—metal, glass, or stoneware/ceramic—each with their own strengths and weaknesses.
Broadly speaking, metal pie tins conduct heat rapidly and very efficiently, which guarantees a well-cooked bottom crust when making filled pies, such as apple or rhubarb, but can lead to overbrowning and other inconsistencies when working with custard-based pies (like pumpkin or buttermilk) whose fillings may require a longer cook time to set. Inexpensive and shatterproof, the majority of metal pie plates are made of aluminum. These days many are also coated with nonstick surfaces that, while making for neat and easy slice removal, can be easily scratched by sharp knives and serving spatulas.
The Baker’s Advantage performs as well as plates twice the price. It bakes crust to an even brown, it’s deep enough to hold any recipe you want to make, and it looks good on the table.
Because the Baker’s Advantage Ceramic Pie Dish is a deep dish, it will hold a wider variety of recipes than shallower plates, and in our tests its gently ruffled lip was one of the easiest to use for forming beautiful fluting. It’s similar in shape and performance to our former favorite dish but close to half the price. And although it comes in only a few color options, its performance makes it the best buy for baking pies of all kinds.
The deep and sturdy Emile Henry plate bakes pies evenly, but it’s twice the price of the Baker’s Advantage. It’s worth the investment only if you have your heart set on one of its elegant colors, or if you want to put your pie under the broiler.
Who should get this
Even if you bake only once a year, having a good pie plate on hand is worthwhile. You always have ways to get around using one—making a slab pie in a sheet pan, for instance—but for versatility and pure ease, a good pie plate makes baking better. Plus, even if most dishes sit in a cupboard until Thanksgiving, they can come in handy year-round, for more than just sweets. If the dish is deep enough, you can make things like frittatas and pot pies. You can also make recipes associated with specialty tart or springform pans, such as quiche and cheesecake.
Of course, you can always use flimsy, disposable supermarket tins for occasional baking, but they’re incapable of cooking your pies as evenly, a hassle to work with, and not as pretty if you plan to present your pie on the table.
If you already have a metal, ceramic, or stoneware dish but can’t seem to achieve golden crusts or evenly cooked filling, you may want to upgrade to a better stoneware plate. A high-quality pie plate can survive many years of use, so whether you’re an experienced baker or an occasional one, a good plate is worth the investment (though you shouldn’t have to invest too much).
For a single, all-purpose plate, the logical choice for most people is a deeper plate, because it still works well for icebox pies and won’t leave you with extra filling when you make a deep-dish recipe.
If you’re a fan of icebox pies (such as lemon meringue), you might want a shallower plate (about inch deep) that allows for a thin layer of filling and heaps of pillowy meringue on top. Most custard pie recipes are made for shallower plates, too, and Allison Kave told us she prefers them because you get a “closer ratio of crust to fruit.” If you’re not a crust fanatic, a deeper dish (around inches deep) will allow you to cut tall, thin slices packed with fruit and sandwiched with minimal crust. For a single, all-purpose plate, the logical choice for most people is a deeper plate, because it still works well for icebox pies and won’t leave you with extra filling when you make a deep-dish recipe.
The plates we’ve tested over the course of the past two years. Photo: Christine Cyr Clisset
For our original 201guide and our 201update, we tested five plates. For this update, we tested an additional five against our prior winners, the Emile Henry 9-inch Pie Plate and the Pyrex Bakeware 9-Inch Pie Plate: the Baker’s Advantage 9½-inch Ceramic Pie Dish, the Arcuisine 8.65-inch Borosilicate Glass Pie Dish, the Chantal 9½-inch Deep Dish Pie Dish, the Fiesta 10¼-inch Deep Dish Pie Baker, and the Pyrex Easy Grab 9½-inch Pie Plate.
For our original guide, we tested the plates by baking quiches, double-crust fruit pies, blind-baked crusts, and graham cracker crusts. We employed a similar testing methodology this year, but instead of quiches we made pumpkin pies with homemade all-butter crusts (using a recipe from Smitten Kitchen). Homemade crusts are the more likely choice of the serious home baker, as they’re easier to work with than most flimsy store-bought crusts. We switched to store-bought crusts for the blind-baking round just to ensure that such crusts were also compatible with our top plates.
We tried fluting the crust on every pie. After testing the oven for hot spots, we baked each pie individually on the same rack to make sure they were all exposed to similar heat. We noted baking time, scrutinized the underside of each pie for even browning, and noted whether the crust stuck to the plate (we didn’t grease the plates, because the crust already had enough butter to do the job).
For the pumpkin pies, we used the classic Libby’s recipe (the one on the back of the can). Before baking, we chilled the dough in the dishes in the freezer for 1minutes, which goes against most plate manufacturers’ instructions, but it’s a crucial step in reducing shrinkage and producing a flaky crust (we baked the pies on a room-temperature sheet pan to reduce the risk of the plates’ cracking or shattering). The resting time gives the springy gluten a chance to relax after getting rolled out, and the cold bits of butter dispersed between layers of dough won’t immediately melt, which would leave the crust soggy and greasy before those layers had a chance to crisp. We noted whether the plates baked the pumpkin pie evenly, without leaving the bottom crust soggy or overcooking the edges before the center was done.
Apple was our fruit pie of choice because apples generally take longer than any other fruit to bake; this longer cook time could give us the best sense of whether any plate would overcook the crust. We used the Classic Apple Pie recipe from America’s Test Kitchen (available with a subscription on the ATK website, or slightly adapted on Smitten Kitchen). We looked for the plate to hold all the apples easily as well as to cook the fruit until it was soft and bubbling, while browning the crust evenly.
Flaws but not dealbreakers
Baker’s Advantage says this plate is not safe for use under the broiler. (The Emile Henry, in contrast, is.) This is a disadvantage if you bake a lot of meringue pies and like to brown them quickly under the broiler. However, you can also brown a meringue simply by baking it in the oven for to 1minutes longer, no broiler necessary.
Long-term test notes
After six months of use, the Baker’s Advantage plate has held up quite nicely. We’ve used it several times, and it has continued to produce attractive, golden-brown pies. We even used it to make a lemon chess pie, and by par-baking the crust we got a bottom that was crisp and flaky, which is tough to achieve with a custardy pie. The interior ceramic is still white, and so far the plate has resisted cracks and chips. We have found it a little heavy to transport pies in; for going to potlucks or dinner parties, we prefer the lighter Pyrex.
Care and maintenance
By now, we hope you’re not totally freaked about exploding pie plates and shattered glass. As long as you follow the fine-print instructions that come with Pyrex and stoneware dishes and use common sense, you’ll probably be fine. “If you take a really cold pie plate, one that you’ve let chill up in the freezer, don’t put it directly into a hot oven,” Kate McDermott told us. Instead, place the cold dish on a room-temperature rimmed sheet pan (we like the Nordic Ware Natural Baker’s Half Sheet, which we reviewed in this guide) before placing it in a hot oven. The sheet pan will make taking the plate in and out of the oven easy, plus it’ll prevent any drips from messing up the bottom of your oven (cleanup will be even easier if you line the sheet pan with parchment paper). So even if you’re not worried about temperature shock, using a sheet pan is always a great idea.
The Chantal, the widest plate we tried in our tests, caused our pumpkin pie crust to droop. Photo: Marguerite Preston
The glass Arcuisine plate was too small for most of the recipes we tried, while the blue Chantal was too big. Photo: Christine Cyr Clisset
The pumpkin pie crust shrank in the wide Pyrex Easy Grab. Photo: Marguerite Preston
Other plates we looked at
Pfaltzgraff Deep Dish Pie Plate: Good Housekeeping disliked this dish, finding that it “didn’t deliver as crispy a bottom crust as most and was very difficult to clean up.”
Corelle Livingware 9-Inch Deep Dish Pie Plate: This dish consists of a lighter glass than that of any Pyrex plate, but it isn’t clear, meaning it lacks Pyrex’s best quality. Since it’s still prone to shattering, it isn’t worth the risk.
Williams-Sonoma Essential Pie Dish: The sides look steeper than you’d want in a pie dish (steep sides make it hard to blind-bake without the crust slumping), and the lack of a rim makes fluting difficult.
Staub Pie Dish: Kate McDermott told us she likes how evenly this dish bakes, but we didn’t appreciate the fluted interior, and we worried that its narrow rim would make fluting difficult. It also doesn’t have many reviews elsewhere.
Superstone 11-Inch Deep Dish Pizza and Pie Baker: Though this dish claims to double as a pie plate, it’s far too wide for most recipes you’ll want to bake, and it also lacks a rim for fluting.
Camp Chef True Seasoned Cast Iron Pie Pan: A cast iron pan is certainly more durable than any glass or ceramic plate, and it should still cook a pie evenly, but it’s more difficult to care for. You have to maintain the seasoning, and you certainly can’t throw it in the dishwasher. Plus, at inches across, this pie pan is a little too wide.
For some people, making your own pie crust is almost as scary as speaking in front of a large crowd! Fortunately there is a way around this. You can make both sweet and savory pies by buying a ready made pie crust at the grocery store. Here are a few basics that will help when using pre-made store-bought pie crusts.
You can buy a pie crust all ready to use in the frozen food section of the grocery store.
These come in a disposable tin pie dish. You definitely need to set this type of crust on a baking sheet with sides when you put it in the oven.
Pillsbury makes a great pie crust. You can buy this one in the dairy section of the grocery store.
The box contains two rolls of pasty, in case you want to make a “two-crust” pie like an apple pie. One roll would be for the bottom and the other would be for the top.
A one-crust pie, like for a quiche, pumpkin pie (shown below) or a pecan pie, has only a bottom crust.
Freeze the leftover roll. Be sure to use it within about months: after that, it really starts to dry out in the freezer.
When working with this pastry, the trick is to make sure it is almost at room temperature when you unroll it.
If it is too cold, you might tear it. If it is too warm you may stretch it. Unroll it right over your pie dish.
Gently press it into the shape of the pie dish.
If the dough is hanging over the side of the dish, turn the edges under.
You could then press the edges down with the tines of a fork all the way around the edge of the dish.
Or you could crimp the edges with your forefinger of one hand pushed between the forefinger and thumb of your other hand.
You many actually find it easier to use your knuckle instead of your forefinger.
You end up with a lovely decorative edge all the way around the pie.
If your recipe calls for a pre-baked “shell”, this is when you would prick the sides and bottom of the dough with a fork and put it in the oven and bake it according to the directions on the package. Ice cream pies and pudding pies (like chocolate cream pie) usually need a pre-baked crust.
Recipes will often say to put tin foil around the edges of your pie so that the crust does not burn. You could just tear off some strips of tin foil but making them stay in place is often a bit tricky.
Rose Levy Beranbaum, who wrote the The Pie and Pastry Bible, suggests making a foil ring. (By the way this is probably one of the best and most comprehensive books on making pies. There are very few photos and the book is as big as a door stop, but it is excellent!)
Crimp Force Monitors Hold The Recipe for Success
In my line of work, I have the privilege of visiting many shops that produce wiring harnesses for many different industries. One of the common issues I’ve noticed when visiting shops that use crimp force monitors (CFMs) is that the CFMs are usually turned off, regardless of the brand, because engineers and operators are not using them properly. While I hope this does not apply to your specific situation, it may be worth paying an unexpected visit to your crimping work areas to see whether the CFMs are being used regularly. Chances are they are not. Unless of course it’s audit time — then you can be sure all the CFMs will be on!
Why, with all of their benefits, aren’t CFMs being used regularly by employees? One of the biggest problems is the lack of understanding of the variables affecting the CFM’s ability to detect variations. Crimp quality detection is similar to baking a cake: There are a lot of ingredients and if one ingredient is missing or bad quality, you likely won’t achieve your desired result. Let’s look at the basics of a crimp quality detection system and discuss what ingredients or variables you need to consider before switching off that CFM.
Properly Interpreting the Data
It is most important that operators learn to read the data they are given by CFMs and understand what it means. As mentioned earlier, an operator must teach the CFM what to identify as a good or bad crimp. In order to do this properly, first-time crimping studies must be performed to determine the detection feasibility, taking into account all of the factors discussed above. Because manufacturing teams usually have little say in determining what combination of wire and terminal to use, one of the best ways to effectively determine the capability of the application is through a thorough analysis done before releasing the tools and materials to the production floor. The most important output from these analyses includes:
Performing these analyses before beginning production will provide valuable information about the proper combination of wire, terminal, and crimp specs.
Once the quality of the equipment, materials, and headroom is determined, the crimp zones need to be established. The easiest way to do this is by looking at the curve graph through a computer or the software in the equipment. Some applications introduce unwanted equipment and terminal noise at the beginning and the end of the crimping process, known as feeding noise (see figure 2). This is not critical to the crimping process and needs to be filtered out from the equation. The crimp zones should focus only on the actual crimp curve and need to be set on the CFM.
Once unwanted noise is filtered out, then the averages of correctly crimped wires can be taken to determine the signature curve. Accomplishing this requires trial and error to determine how many missing wire strands a certain range will b e able to determine as bad. Strands can be taken out of the crimp one at a time to determine the effect of the missing strands to the deviation from the signature curve. Once completed, this will determine the CFM’s ability to detect the percentage of missing strands. After gathering all this data, the percentage tolerance from the mean curve of the known good crimps is determined.
The flour after the butter has been cut in.
After the water has been mixed in the dough is formed into a disk and chilled.
After chilling the dough is rolled from the center out going in a circle.
Weaving a lattice top. Another technique is to make the lattice top on waxed paper on a plate and stick it in the freezer for an hour, then lay it on the pie, peel off the paper, and crimp when it warns a bit.
Me? I need precise recipes, practically sleep with measuring spoons, and have been known to blissfully create some gawd awful concoctions. Just ask her about my first attempt at cauliflower soup. You won’t find it on this website. Let’s just put it this way, there is such a thing as too much lemon juice, and once your face forms that funny expression, well Mom was right, it might just stay that way. When she is cooking, we know we’re going to have restaurant quality food. When I’m cooking, we keep the Chinese carryout menu handy.
If you are not aware, pie crust recipes are subject heated debate, and the chemistry is the subject of whole books. One typical topic for heated debate is the lard vs. shortening vs. butter vs. a blend argument. It’s all about the flakiness vs. flavor tradeoff. The type of flour or salt or butter are also topics for debate.
Lou’s tried them all and agreed to share with us a simple recipe that we can whup up on short order for just about any kind of pie, even savory pies like quiches, or meat pies like pot pie. I’ve even used it for pigs in a blanket! I’m not going to get into the debates here because I am far from qualified to report on them intelligently. I’m just going to report on Lou’s method.
The stuff freezes well so she usually makes several batches at once and that way we have some on hand whenever we need it.
As I write this on Sunday, 9/13/2009, she is preparing to bake a Grape Pie for our 35th anniversary, tomorrow, and I’m being a nuisance, asking a lot of questions, taking notes and photos. Thanks, for putting up with me, babe!
Double Crust Recipe
A double crust is a pie with a bottom crust and another crust on top. Apple and other fruit pies typically have a top crust. The top crust can take many forms. A crimped top covers the entire pie and it is fastened to the bottom crust by crimping them together with your fingers or a fork. A lattice top is made of strips of crust that are then woven so that some of the filling is visible through the top. It is recommended for pies that have very wet fillings because there is more surface for steam to escape. A floating top is a simple ring of crust that is just smaller than the diameter of the filled pie and it floats on top of the filling allowing the filling to bubble up and make a ring around the outer edge.
The art of the crimp
The act of crimping-attaching a connector to the cable-is accomplished with a tool appropriately called the crimping tool. The crimp head is the part of the tool connected to the two handles that fits over the modular connector to provide the crimping action. Die sets fit onto the crimp head and are usually made of steel, in block or plate forms, with small holes through which wire is drawn. Die sets vary based upon the type of connector being used, and are attached by screws to both the top and bottom jaws of the crimp head.
Perhaps the most common complaint you’ll ever get from fishing pliers is that they are prone to rusting; at times, they’d also lock shut without you being prepared for it, too.
These can all be avoided if one is to consider that the materials that are used in making these pliers are not only paramount but should ultimately be looked into when you’re about to purchase it.
If you want to get the best plier relative to its material, go for pliers that are made from airport grade aluminum alloys. This material should make your plier stronger and can weather the wear and tear of its daily use.
As this material is already a new standard today, you won’t have difficulty looking for one. Other materials that are used on fishing pliers nowadays are titanium, stainless steel, and aluminum.
Aluminum, along with airport grade aluminum alloys, is also a commonly used material for fishing pliers. The only drawback with this type is that it can bend when it gets subjected to excessive weight and force.
The Length of the Nose
Seasoned fishers are well beyond acquainted with the fact that pliers won’t function effectively without the needle nose. This component enables anglers to go deeper right into the fish when removing hooks. It is also utilized when you go saltwater fishing or when you’re gunning for the big fish.
On the other hand, some pliers come with split ring capability or those which feature specialty pliers. One of the ends of the pliers is hooked to prepare the split ring; the other end locks it in one spot.
Choosing the best pliers based on their cutting capabilities will entirely depend on the activity that you’re planning to do. Ideally, though, pliers should both have line cutters along with a side cutter.
Make certain that the pliers’ line cutter is sturdy enough to cut through braided, monofilament, and fluorocarbon line. Meanwhile, if you’re working on steel wire or intend to cut hooks, ensure that the pliers’ side cutter is robust enough.
With regard to cutter materials, tungsten is the more preferred than staple stainless steel. As cutters may get unreliable due to their eventual, continuous use, it is suggested that you go for cutters which feature replaceable options.
You’ll also be introduced to spring-loaded handles in which the springs should give the tool a smoother motion as it provides you comfort. Handles that spring-loaded also features a loaded hinge that enables the handles to move back to open position.
Tips on technique
To be classed as an authentic Cornish Pasty there are a few criteria your dish needs to meet:
1) For a traditional Cornish Pasty, the meat used in your filling should always be beef.
2) The filling mixture should be uncooked when the assembled pasties go into the oven.
3) Your pastry can be short crust, rough puff or puff depending on your preference – though to achieve that appetising golden brown colour the pastry should be glazed with milk or egg before the pasties go into the oven.
For the crust
Cut the butter into small (about 3/4-inch) cubes. Wrap it in plastic wrap and freeze it until frozen solid, at least 30 minutes. Place the flour, salt, and baking powder in a reclosable gallon-size freezer bag and freeze for at least 30 minutes.
Place the flour mixture in a food processor with the metal blade and process for a few seconds to combine. Set the bag aside.
Cut the cream cheese into or pieces and add it to the flour. Process for about 20 seconds or until the mixture resembles coarse meal. Add the frozen butter cubes and pulse until none of the butter is larger than the size of peas; toss with a fork to see it better. Remove the cover and add the water and vinegar. Pulse until most of the butter is reduced to the size of small peas. The mixture will be in particles and will not hold together. Spoon it into the plastic bag and for a double pie crust divide the mixture in half at this point.
Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it from the outside of the bag with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.
Wrap the dough in plastic wrap, flatten it into a disk, and refrigerate it for at least 4minutes and preferably overnight.
Remove the dough for the bottom crust from the refrigerator. If necessary, allow it to sit for about minutes or until it is soft enough to roll.
On a floured pastry cloth or between two sheets of lightly floured plastic wrap, roll the bottom crust 1/8-inch thick or less and 1inches in diameter. Transfer it to a 9-inch pie pan. Trim the edge almost even with the edge of the pan. Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of hours.
For the filling
In a large bowl, combine the apples, lemon juice, sugars, cinnamon, nutmeg, and salt and toss to mix. Allow the apples to macerate at room temperature for a minimum of 30 minutes and a maximum of hours.
Transfer the apples and their juices to a colander suspended over a bowl to capture the liquid. The mixture will release at least 1/cup of liquid.
In a small saucepan (preferably nonstick), over medium-high heat, boil down this liquid, with the butter, to about 1/cup (a little more if you started with more than 1/cup of liquid), or until syrupy and lightly caramelized. Swirl the liquid but do not stir it. (Alternatively, spray a 4-cup heatproof measure with nonstick vegetable spray, add the liquid and butter, and boil it in the microwave, to minutes on high.) Meanwhile, transfer the apples to a bowl and toss them with the cornstarch until all traces of it have disappeared. Pour the syrup over the apples, tossing gently. (Do not be concerned if the liquid hardens on contact with the apples; it will dissolve during baking.)
1Roll out the top crust large enough to cut a 12-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut the circle.
1Transfer the apple mixture to the pie shell. Moisten the border of the bottom crust by brushing it lightly with water and place the top crust over the fruit. Tuck the overhang under the bottom crust border and press down all around the top to seal it. Crimp the border using a fork or your fingers and make about evenly spaced 2-inch slashes starting about inch from the center and radiating toward the edge. Cover the pie loosely with plastic wrap and refrigerate it for hour before baking to chill and relax the pastry. This will maintain flakiness and help to keep the crust from shrinking.
1Preheat the oven to 42degrees at least 20 minutes before baking. Set an oven rack at the lowest level and place a baking stone or baking sheet on it before preheating. Place a large piece of greased foil on top to catch any juices.
1Set the pie directly on the foil-topped baking stone and bake for 4to 5minutes or until the juices bubble through the slashes and the apples feel tender but not mushy when a cake tester or small sharp knife is inserted through a slash. After 30 minutes, protect the edges from overbrowning by covering them with a foil ring.
Position a rack in lower third of the oven. Preheat to 400F. Line a baking sheet with parchment.
Combine water with butter and salt in a medium saucepan. Set over medium and bring just to a boil. Remove from heat. Using a wooden spoon, stir in flour all at once, beating briskly until mixture comes away from the sides of the pan. Return to heat and continue stirring for minute. Then cool for minutes.
Using the same wooden spoon, beat in egg until fully mixed throughout the dough. Add remaining egg. Continue beating until dough is thick and shiny. Scrape into a resealable plastic bag. Snip in inch off a corner of the bag just before piping. Pine eight, ½ inch strips onto prepared sheet.
Bake in lower third of oven until rolls are puffy, 1minutes. Without opening the oven door, reduce heat to 350F and continue baking until rolls are golden, to 1more minutes. Remove from oven and immediately poke holes into the side of each roll using a toothpick. Cool on a baking rack.
Combine apple with celery and lemon juice in a medium bowl. Whisk mayonnaise, chives, vinegar and cayenne in another bowl. Stir in lobster until coated.
Slice down the centre of a roll to create an opening. Stuff with lobster mixture. Top with apple and celery mixture and garnish with cilantro.
Soak planks in cold water for 1-hours.
Preheat barbeque to medium. Slice each salmon fillet into thin portions, cutting through the meat but not through the skin. Place each fillet on a plank, skin-side down.
Stir together Dijon, oil and salt in a small bowl. Brush over salmon and into the cuts. Sprinkle with brown sugar. Scatter onion overtop.
Grill covered until fillet is barely firm to the touch and white juices appear all over the sides, 20 to 2minutes. Turn barbeque off and keep lip closed for minutes. Fish should now feel firm to the touch and a knife inserted into the thickest part and held for seconds should be warm. If not, close lid and let rest another min. Watch plank carefully – if it catches fire, spray with water and reduce the heat to medium-low.
Use a wide spatula to move fillets to a platter. Serve warm or at room temperature.
For Filling the Tart:
Pile the chilled filling in the centre of the smaller rectangle, leaving a 3/4-in. border around the edges. Lay the larger pastry triangle on top and press the edges together.
Trim the edges with a small knife and crimp with a fork.
Beat egg yolk with tbsp water. Brush the egg wash all over the pastry and cut slits into the top.
Gather the remaining dough and roll out to 1/4-in. thick. Use cookie cutters to cut out different shapes and place on top of the pastry. Brush with remaining egg wash.
Bake in the centre of oven until pastry is golden and filling is bubbly. 40-4minutes. Transfer to a rack. Let stand minutes before serving.
Ein gewissenhafter Mann mit gesundem Rechtsempfinden konnte nicht länger zusehen, wie seine Frau durch die Organisation illegaler Schwarzgeldverschiebungen in die Schweiz sich und ihr gemeinsames Glück strafrechtlich gefährdete. Er redete – aber niemand wollte ihn anhören. Seine Frau deklarierte ihn zum „Irren“ und er wurde weggesperrt. Völlig zu Unrecht verlor Gustl Mollath sieben Jahre seines Lebens an die Zwangsunterbringung in der geschlossenen Psychiatrie. Ein Skandal ohne Beispiel stellt sich hier da, der die Funktionsfähigkeit des Rechtsstaates Deutschland nachhaltig in Frage stellt. Wie konnte es soweit kommen? Eine rachsüchtige Ehefrau scheut nicht davor zurück, ihren Mann zum Irren zu erklären und kann hierbei auf die Mithilfe einflussreicher Kontakte zurückgreifen. Richter und Staatsanwaltschaft erweisen sich als gleichermaßen unfähig bis korrumpierbar. Später wird das Justizsystem die Selbstkorrektur aus Scham verschleppen. Aber auch dies ist nicht zuletzt ein wesentlicher Faktor: Die Gutachter der forensischen Psychiatrie im Fall Mollath versagen eklatant vor der Maßgabe, ein unabhängiges und wissenschaftlich haltbares Gutachten über diesen zu erstellen. Sie legten zweifellos das Fundament der Freiheitsberaubung des Gustl Mollath und verlängerten deren Aufrechterhaltung bis ins Unerträgliche!
Gutachten über Mollath
Herr Prof. Dr. med. Dr. phil. Klemens Dieckhöfer habilitierte für Neurologie und Psychiatrie sowie für Geschichte der Medizin an der Universität zu Bonn. Seit 198ist er als Berufssachverständiger auf dem Gebiet der forensischen und sozialen Psychiatrie tätig. Er ist stellvertretender Vorsitzender der
Walter-von-Baeyer-Gesellschaft für Ethik in der Psychiatrie e.V.. Im Februar 201verfasst Prof. Dieckhöfer selbst eine gutachterliche Stellungnahme zu den belastenden Vorgutachten im Falle Mollath, in welcher er jene Gutachten geradezu verreißt: Die Gutachten des Dr. Leipziger aus 07/200sowie des Prof. Dr. Pfäfflin aus 02/201seien beiderseits als „unwissenschaftlich“ und als „Falschgutachten“ zu werten. Prof. Dr. Pfäfflin verbiege mit seiner „absurden“ diagnostischen Argumentation gar „wissenschaftlich fundiertes Denken in der Psychiatrie“. Trotz der augenfälligen Berechtigung dieser Kritik blieb die bayrische Justizministerin a. d. Beate Merk weiterhin untätig und wies das Gutachten Dieckhöfers ihrerseits als „unwissenschaftlich“ zurück. Prof. Dieckhöfer leitete daraufhin ein rechtliches Verfahren gegen Merk wegen Ehrabschneidung ein, das bis zum heutigen Tage andauert.
Buch “Wahn und Willkür”, welches am 2Juli 201im Heyne Verlag erschien. Im Vorwort liest sich die Bemerkung: „Die an Gustl Mollath verübte Schandtat ist die abscheulichste Ausgeburt dieser Skrupellosigkeit: Es war kein Justizirrtum, alle bekannten Fakten lassen auf vorsätzliches Handeln schließen!“ Schlötterer darf als vielleicht wichtigster Unterstützer Mollaths gelten, ohne dessen unnachgiebigen Einsatz die Freilassung Mollaths nicht möglich gewesen wäre.
All pcb’s must be powered at all times.*
Now, we need to describe the difference between common ground and non-common ground. As we have just discussed, the buttons make contact between two wires. In a common ground controller, one side of every button will be a common ground wire. In a non common ground controller, buttons may connect to a specific voltage, but they do not all connect to the same ground wire. They may share a common line, or they may not. Here is an example of the wiring of a single button:
This picture will help show the differences in wiring of a full joystick:
In the common ground joystick, everything is touching a single ground wire, which makes it not only a bit nicer to work with, but also crucial in multi-PCB mods. Now, the non-common ground PCB in this picture shares a common line among the directions, but only by the four directions. The buttons have different lines that they are connected to, which can make a mess of things even moreso than the common ground PCB.
Most production joysticks have common ground PCBs. All Madcatz sticks have common ground PCBs, many newer Hori sticks (such as the VX/V3-SA/SE, or premium VLX are all good to go), the paewang, etc. use common ground PCBs. If your stick doesn’t use a common ground PCB, such as a Hori EX2, you can always gut PCBs from controllers or buy some of the custom PCBs made specifically for joysticks, more on those later.
The second golden rule is much easier to explain. By being powered, that means that both PCBs must be connected to the voltage or VCC (Common Collector Voltage) line, as well as each other’s ground wires, to ensure that power can go in, and also come out. The VCC line is always reachable from the +5v (red wire) of USB PCBs, but some of the other custom PCBs available have dedicated VCC lines. The two must be connected, as well as any of their ground wires. These are very prominent, but you can always search for the Ground (black) wire of a USB PCB. Custom PCBs also often have dedicated GNDs on their PCBs, and many production PCBs also have many points to connect ground to.
Sometimes, though, you may want to use a non-common ground PCB. A prime example is the PSSIXAXIS/DualShockcontroller PCBs. Neither of them are common ground, but they are the only PCBs you will be able to use if you desire a wireless PS3-compatible joystick.
Also due to the fact that dualshock PCBs are not common ground, most people use the digital PScontrollers, as they are common ground, and are all that we need for a PSX/PSPCB. PSX is also one of the favorite PCBs to use for converting to different systems.
First of all thanks for reading my article to the end! I hope you find my reviews listed here useful and that it allows you to make a proper comparison of what is best to fit your needs and budget. Don’t be afraid to try more than one product if your first pick doesn’t do the trick.
Most important, have fun and choose your Pastry Crimpers wisely! Good luck!
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