Hi Chris,
Welcome, and 26 and a great Chef already! Very Impressive!!! USAF probably still mourning your departure from their ranks!
Okay first of all. I am going to ask for your favorite Rack of Lamb recipe if you do not mind sharing. I have only prepared Lamb Chops and am totally wondering how to marinade a rack and what are some excellent spices for a Rack of Lamb? I have many spices I enjoy and one that I really love is a Cavender's Greek Seasoning, I have used it on the chops, maybe you can steer me in a new direction?
Thank You, Cathy

P.S. Re: Pastry are you refering to pie crust as well.. the real secret to a flaky crust is keep everything Very COLD, wouldn't hurt to even chill the mixing utensils, and keep it SHORT and sweet ie: handle the dough as little as possible just be FAST! I find this works the best for pie shells and also homemade biscuits! I have a reputation as the pie shell and biscuit expert among my family and friends, sadly they don't like to cook these items themselves SO I Continue to HOLD the Chamionship title by forfeiture! LOL
Cathy

Been some nice topics brought up here that should be on their own threads.

F'rinstance, Cathy might want a pie-crust-making thread over with the baking stuff. And if Chris follows up with his rack of lamb recipes I would like to see them in the appropriate forum.

Otherwise we just stard getting this one all confused. And then, when somebody goes looking for, say, a great pie-crust recipe, they can't find it.

And, btw, I second the nomination for Chris's rack of lamb recipes and techniques.