http://www.trinigourmet.com/index.php/fried-bake-n-fish/ "Sweet Han' Fuh So!" Award-winning food blog. Let me add a dash of Caribbean Glam to your table! Sun, 05 Feb 2012 19:57:13 +0000 hourly 1 http://wordpress.org/?v=3.2.1 http://www.trinigourmet.com/index.php/fried-bake-n-fish/comment-page-2/#comment-16929 This Salt Water Flush Sun, 01 Aug 2010 18:39:39 +0000 http://www.trinigourmet.com/index.php/fried-bake-n-fish/#comment-16929 I wanna find more info about this, anybody could? I wanna find more info about this, anybody could?

]]> http://www.trinigourmet.com/index.php/fried-bake-n-fish/comment-page-2/#comment-16747 Dawn Sat, 17 Jul 2010 02:25:07 +0000 http://www.trinigourmet.com/index.php/fried-bake-n-fish/#comment-16747 You can also add 1tsp yeast and 1/4 cup butter. You will definitely have a pocket. You can also add 1tsp yeast and 1/4 cup butter. You will definitely have a pocket.

]]> http://www.trinigourmet.com/index.php/fried-bake-n-fish/comment-page-2/#comment-19375 Dawn Sat, 17 Jul 2010 02:25:00 +0000 http://www.trinigourmet.com/index.php/fried-bake-n-fish/#comment-19375 You can also add 1tsp yeast and 1/4 cup butter. You will definitely have a pocket. You can also add 1tsp yeast and 1/4 cup butter. You will definitely have a pocket.

]]> http://www.trinigourmet.com/index.php/fried-bake-n-fish/comment-page-1/#comment-16746 Dawn Sat, 17 Jul 2010 02:22:35 +0000 http://www.trinigourmet.com/index.php/fried-bake-n-fish/#comment-16746 add 1tsp yeast and 1/4cup butter and use 2 1/2 to 3 tsp salt. This should help add 1tsp yeast and 1/4cup butter and use 2 1/2 to 3 tsp salt. This should help

]]> http://www.trinigourmet.com/index.php/fried-bake-n-fish/comment-page-1/#comment-19374 Dawn Sat, 17 Jul 2010 02:22:00 +0000 http://www.trinigourmet.com/index.php/fried-bake-n-fish/#comment-19374 add 1tsp yeast and 1/4cup butter and use 2 1/2 to 3 tsp salt. This should help add 1tsp yeast and 1/4cup butter and use 2 1/2 to 3 tsp salt. This should help

]]> http://www.trinigourmet.com/index.php/fried-bake-n-fish/comment-page-2/#comment-16745 Dawn Sat, 17 Jul 2010 02:15:50 +0000 http://www.trinigourmet.com/index.php/fried-bake-n-fish/#comment-16745 Carra, I think you should try rolling your dough with a rolling pin or bottle. I guess it releasing air and compacts dough causing it to expand during the frying process. Be sure to roll the dough about 1/4 inch thick because the thinner you roll the dough the bigger the pocket. Let us know how it works out. Good Luck Carra, I think you should try rolling your dough with a rolling pin or bottle. I guess it releasing air and compacts dough causing it to expand during the frying process. Be sure to roll the dough about 1/4 inch thick because the thinner you roll the dough the bigger the pocket. Let us know how it works out. Good Luck

]]> http://www.trinigourmet.com/index.php/fried-bake-n-fish/comment-page-2/#comment-19372 Dawn Sat, 17 Jul 2010 02:15:00 +0000 http://www.trinigourmet.com/index.php/fried-bake-n-fish/#comment-19372 Carra, I think you should try rolling your dough with a rolling pin or bottle. I guess it releasing air and compacts dough causing it to expand during the frying process. Be sure to roll the dough about 1/4 inch thick because the thinner you roll the dough the bigger the pocket. Let us know how it works out. Good Luck Carra, I think you should try rolling your dough with a rolling pin or bottle. I guess it releasing air and compacts dough causing it to expand during the frying process. Be sure to roll the dough about 1/4 inch thick because the thinner you roll the dough the bigger the pocket. Let us know how it works out. Good Luck

]]> http://www.trinigourmet.com/index.php/fried-bake-n-fish/comment-page-2/#comment-19373 Dawn Sat, 17 Jul 2010 02:15:00 +0000 http://www.trinigourmet.com/index.php/fried-bake-n-fish/#comment-19373 Carra, I think you should try rolling your dough with a rolling pin or bottle. I guess it releasing air and compacts dough causing it to expand during the frying process. Be sure to roll the dough about 1/4 inch thick because the thinner you roll the dough the bigger the pocket. Let us know how it works out. Good Luck Carra, I think you should try rolling your dough with a rolling pin or bottle. I guess it releasing air and compacts dough causing it to expand during the frying process. Be sure to roll the dough about 1/4 inch thick because the thinner you roll the dough the bigger the pocket. Let us know how it works out. Good Luck

]]> http://www.trinigourmet.com/index.php/fried-bake-n-fish/comment-page-1/#comment-16658 Charles Nurse Wed, 30 Jun 2010 04:12:44 +0000 http://www.trinigourmet.com/index.php/fried-bake-n-fish/#comment-16658 Go man go and be sure to wash it down with a nice big glass of mauby with crack ice Charles Go man go and be sure to wash it down with a nice big glass of mauby with crack ice
Charles

]]> http://www.trinigourmet.com/index.php/fried-bake-n-fish/comment-page-1/#comment-19371 Charles Nurse Wed, 30 Jun 2010 04:12:00 +0000 http://www.trinigourmet.com/index.php/fried-bake-n-fish/#comment-19371 Go man go and be sure to wash it down with a nice big glass of mauby with crack ice Charles Go man go and be sure to wash it down with a nice big glass of mauby with crack ice
Charles

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