Hey y’all, I gave the wrong weight for a stick of butter - it’s 4 oz or 114 g. The recipe in the description is correct. Sorry!

@rockshot100

4 жыл бұрын

I saw it was a stick, didn't hear the 8oz. part, so it is all good.

@lemonke3774

4 жыл бұрын

Too late I put in the wrong amount of butter and my house exploded. Thanks a lot, Ragusea.

@ricejustrice8722

4 жыл бұрын

Quick question,whats the point of adding sugar to the strawberries when they're already naturally sweet?

@Automatik234

4 жыл бұрын

Thanks for still giving metric.

@freddyc4286

4 жыл бұрын

All good Adam

Alternate universe Adam: This "pan" pie is different than the traditional galettes we make in the oven, and it might seem strange, but I say give it a shot. Long live the Empire.

@ives6622

4 жыл бұрын

But it's a suitable substitute

@lukag4456

4 жыл бұрын

U high?

@Victor-vc9br

4 жыл бұрын

Luka Gresko it was a reference to a previous video

@sudn6100

4 жыл бұрын

@@lukag4456 its a reference to another ragusea video

@barrackobamar

4 жыл бұрын

SUDN it was in his creme brulee video

"It requires no dish and no talent." PLEASE continue, Mr. Ragusea. You found your target audience right here.

Adam's Wine Obsession is so grand he uses the bottle as a rolling pin now. I see nothing wrong with that.

@Nate9273

4 жыл бұрын

Large wine barrels as body pillows

@razaqadeanova3255

4 жыл бұрын

@Gojira Salad ok stop

@ikazuchioni

4 жыл бұрын

He's like MacGyver but with wine.

@undeniablySomeGuy

4 жыл бұрын

So, I don’t have a knife now, but a broken wine glass works just fine!

@_987

4 жыл бұрын

Razaqa Deanova no

This guy probably sleeps with a bottle of white wine like a teddy bear to protect himself from the monsters under his bed and in his closet.

@lemonke3774

4 жыл бұрын

Ruggie . True dat

@ManVsMachineProductions

4 жыл бұрын

Ruggie . I think there’s a great need for perfect food, as an art form. It’s fun to try to perfect a dish beautifully, painstakingly even.

@burikinodance

4 жыл бұрын

Damn it your name and profile picture triggers my PTSD

@ahmedsardar6742

4 жыл бұрын

Plot twist: the monsters just need cooking tips

@GustavoHernandez1

4 жыл бұрын

And the ones inside his head

Everyone: NOOOO! YOU CAN'T PUT WHITE WINE INTO EVERY DISH YOU ARE MAKING!!! Adam: Haha white wine goes glug.

@jonathanhinga4132

4 жыл бұрын

LMFAOOO finally a good comment ive waited years

@Shey_08

4 жыл бұрын

@@jonathanhinga4132 Thanks, I'm glad you liked it.

@t1ara_tw1g

4 жыл бұрын

so I decided to make your comment imgur.com/gallery/qqCYwQI

@Shey_08

4 жыл бұрын

@@t1ara_tw1g Aye, that's nice.

@mauz791

4 жыл бұрын

Beautiful, thank you!

I don't think I've ever actually heard 250g expressed as "a quarter kilo" lol

@robinsuj

4 жыл бұрын

It does sound weird in English

@leonorm8453

4 жыл бұрын

It's quite common to word it like that in southern Europe. Especially the old among oder folk. But alas, not in English.

@robinsuj

4 жыл бұрын

@@leonorm8453 Of course, "dame un cuarto" is a pretty common expression in Spanish too.

@stockacc3109

4 жыл бұрын

@@leonorm8453 its quite common as well in my country. Almost every 250 500 or 750 gram is always said in a quarter half and a three quarter

@thegreatowl4296

4 жыл бұрын

we use it all the time in Arabic it sounds very natural 😁

'i like things shiny because I'm a primitive creature.' -adam ragusea 2020 ...

@hobo_jojo

4 жыл бұрын

Mood

@smashi4088

4 жыл бұрын

Pretty shiny

@imnotsure1961

3 жыл бұрын

"Hee hoo.... Shiny food" - Adam's brain, probably

@yikesbro1686

3 жыл бұрын

@@adams3616 lol thx

@latl089er

3 жыл бұрын

Arent we all.....

6:52 "You can make a fancy decorative crimping situation... or not!" * Makes a taco bell crunchwrap *

@amukthapotato1102

3 жыл бұрын

Wait why are there no replies I have to fix this

@adams3616

3 жыл бұрын

Lol

" Aww, looks like a heart " *CHOMP*

@razaqadeanova3255

4 жыл бұрын

Pog

@mauz791

4 жыл бұрын

@@razaqadeanova3255 gers

"This is why I use white wine as a rolling pin" coming soon

@Florkl

4 жыл бұрын

Why I add liquid to my rolling pin, not my dough.

@unexpected2475

4 жыл бұрын

Why I drink from my rolling pan, and not my bottles.

@pavelow235

4 жыл бұрын

Was looking for this comment and associated replies thank you for making my day!

@unexpected2475

4 жыл бұрын

@Beau Hinton Why I put yeast on my rolling pin, NOT in my dough

@123marijn321

3 жыл бұрын

Why I roll my wine, not my pin

I'm like galette dough: on the verge of crumbling apart

@CKzoidYT

3 жыл бұрын

Damn thats deep

@wisemysticaltree6677

3 жыл бұрын

Underrated comment

@Cringemoment4045

3 жыл бұрын

Relatable

@flamu9183

3 жыл бұрын

Students: I’m like galette dough. I’m on the verge of crumbling apart School: Shut up, here’s 5 hours of homework.

@irumfatima7795

3 жыл бұрын

U good my guy

Actually Adam, if you take the temperature of the stone countertop, you'll see it's room temperature. It feels cold to the touch because it is more thermally conductive than a plastic or wooden cutting board, drawing heat from your hand, and the pastry.

@akivadavis2747

2 жыл бұрын

Actually, since the pastry is colder than the countertop, the pastry will absorb heat from the stone making the butter in it melt faster.

@OscarScheepstra_Artemis_

2 жыл бұрын

@@akivadavis2747 This is why it is actually quicker to defrost a steak if you leave it in the counter or over a cast iron pan instead of a plastic bowl!

I made this! After watching you for over a year now, I finally decided to try one of your recipes, because I had some strawberries that would probably go bad if I left them over the weekend. It was delicious! The dough was indeed super hard to form into a ball - or a solid flat surface, for that matter - but I got there in then end, and got lots of compliments!

@cherrymarriedindiscord1404

2 жыл бұрын

Ah yay! I hope you're still making it even now ❤️❤️❤️❤️ it's great to read comments like yours about people who tried and enjoyed a recipe

@camalex7782

2 жыл бұрын

This is just wholesome 😊

@bp_cherryblossomtree723

2 жыл бұрын

I'm guessing you added 8oz of butter

@bp_cherryblossomtree723

2 жыл бұрын

Cause I did the same XD

“I’m a crust man all day long” -Daddy Ragusea

@nicolesamuels6276

4 жыл бұрын

ew

@user-jf4dw1pm9m

4 жыл бұрын

Ew

@baalhater2425

4 жыл бұрын

ew

@gaNull

4 жыл бұрын

Thins is the best comment progression I've ever seen

@okidoki4182

4 жыл бұрын

Wut.

Stone is the opposite of what you want. Stone isn't cold, it's room temperature like everything else. It feels cold because it sucks heat away from your warm body faster than an insulating material. This also means it will put heat into your cold butter faster. Something insulating like wood would keep the butter colder for longer.

@gleggett3817

9 ай бұрын

You are adding energy to the butter by working it. The stone can take that energy away through better conduction and absorb it into its large mass.

@vikeshbubbles205

9 ай бұрын

@@gleggett3817 Not really. The goal is to keep the dough under room temperature. As long as the dough is below room temperature the stone is adding energy into it. If working the dough brings it above room temperature the stone will remove energy, but at that point you've ruined it already.

I appreciate that you put the recipes in the description. Makes it much easier to double check the steps without having to replay the video over and over.

Actually that stone countertop is just as warm as anything else in that room, it just happens to have quite a high thermal conductivity which makes it feel colder because it absorbs heat more quickly than other materials. I suppose that might still prevent the butter from melting too fast. edit: Apparently the high thermal conductivity of the stone will actually make the butter melt faster. Thanks @HonzaJ

@Thelotus661

4 жыл бұрын

Okay Oscar.

@TheGuerrCZ

4 жыл бұрын

Quite conrary. It feels cool to you, because your temperature is higer then the table. Since the dough is colder that the table, it will warp up quicker (because of the high conductivity).

@locustsun

4 жыл бұрын

I was more concerned with the fact that we are to, by hand, turn the pastry. Hands are pretty warm, and if we are arguing over surface temps, why are not trying to limit the amount of 98.6+ degree hands working with the dough, interacting with the surface, and using a hollow dense glass bottle to roll out the dough. Truthfully, it probably doesn’t matter too much.

@Hello71b

4 жыл бұрын

@@locustsun actually if you filled the bottle with ice water it would probably be pretty effective at cooling the dough

@JohnDotBomb

4 жыл бұрын

Pretty sure there's an equation in my old heat transfer book on this. Uses thermal mass, thermal conductivity and temperature difference. This is why ice melts faster on metal than plastic. Adam is still half right, I'd say- the butter will soften quicker as it gets to room temperature, but what we're most worried about is it melting- it needs to stay solid to make the dough flaky. It won't melt unless it's raised above room temperature with our hands

As a European that is obsessed with you ability to translate great meals to the home kitchen, I am so grateful that you take the time to translate to the metric system when explaining 🙏

7:41 - mouth watering shot. Good choice in the matte black finished counter for shooting, no reflections and your workpiece pops in contrast. Keep 'em coming Raguse on the Loose.

I worked in a bakery for a few years and we made these during the summer (but we called them pocket pies). My favorite filling was a savory variety that was made of local vegetables and feta cheese.

“I can’t find my rolling pin” Sureeeeeeeee how much did the white wine blackmail you to feature it more 😂

In the UK and France, a galette is a crepe with savory fillings

@ethelryan257

4 жыл бұрын

Depends when the term came into use in each country

@alixphanh

4 жыл бұрын

In France we have galette des rois for l’Épiphanie which is not a crêpe

@hankrearden20

4 жыл бұрын

That's okay. I've made these before. Although I never called it a galette. When asked, I just called it, "Cheap".

@Ripinda1911

4 жыл бұрын

Aren't those buckwheat crepes with a savory filling (like cheese, ham and egg)

@mylifeisaparty

4 жыл бұрын

Alix Phanh Galette de sarrasin?...

I’m fasting for Ramadan but I can’t stop watching these videos help

4:53 "which, I like because I'm a primitive creature." Adam that line hit a little too close fam

Tried making it this morning, holy shit it is so good. I used frozen raspberries and blueberries due to strawberries not being in season up here in the north. I found that the whipped cream got a lovely tang from the creme fraiche but i also added some more lime juice to cut through all the richness because i was making a breakfast and not a dessert. 10/10 would recommend!

A cafe I used to work at had galettes, I never bothered asking how to make them but now I know! The one thing I did bother to ask how to make was the house bread pudding, and it surprisingly was made with the dough from our cinnamon rolls.

Adam is moving to LTT levels of advertisement transitions

@SuperCookieGaming_

4 жыл бұрын

CodeMonkey and i love it

@omarpulido8502

4 жыл бұрын

What's LTT?

@gelatinouscatgirl8369

4 жыл бұрын

@@omarpulido8502 LinusTechTips I presume

@doublevendetta

4 жыл бұрын

@@omarpulido8502 Yeah, Linus Tech Tips

@jerome_david

4 жыл бұрын

He's got a ways to go before reaching 'basketball breakdowns' levels though.

Tip: If you overmix cream, just mix a little more and you got yourself some unsalted butter.

@nowtmrb3337

4 жыл бұрын

And some buttermilk

@juplup

4 жыл бұрын

Oh please no, milky butter is disgusting.

@kargy4101

4 жыл бұрын

@@juplup that's why you strain it buddy

@twi1875

4 жыл бұрын

Emperor Magnus Septim ll what if you overmix that?

@GeldtheGelded

4 жыл бұрын

@@twi1875 i don't think that's possible

Me: "Mom I learned a new word today!" Mom: "oh really, what is it?" Me: *G A L E T T E*

@wasabisdaddy

4 жыл бұрын

Google translate says it is Italian for "pancake"

@Lexinathan

4 жыл бұрын

Mama Mia G A L E T T E

@lukewithann7256

4 жыл бұрын

the best a man can get

@hecticfreeze

4 жыл бұрын

The best a pastry can get

@theperson5205

3 жыл бұрын

also: me: ‘i learned a new word today!’ someone: ‘oh, what is it?’ me: ‘white wine:))))’

I love how many options he gives for people who have eating restrictions or different food preferences

You deserve a medal just based on how smooth you’re transitions to plug your sponsors. I appreciate that because a lot of youtubers would just slap you in the face with their sponsor and take the immersion aspect out of the video

Hey Adam, just wanted to say thanks for continuing to put out videos for stuff for me to cook.Its been hard in these times but cooking is a great coping mechanism for me, and it’s kept my hopes up.

I enjoy your content so much, really enjoy the Alton Brown vibes. Your new counters really make your videos pop now too! Wonderful content :)

I was going to sass ya about the white wine for fun, but the wine-bottle roller was brilliant. Honestly, I learn so much from these videos.

Just tried this. No complaints about the taste. But I don’t recommend it for beginner bakers. The folding of the galette makes it really easy for the dough to crack and start leaking filling. It’s much simpler to just push the crust into the walls of a pie pan. That said, the general principles of making pie crust and fruit filling are definitely doable for beginners. I’m glad I made this.

“yes im using white wine” guys... he knows

@nicolesamuels6276

4 жыл бұрын

Johana K hes BEEN knew, honestly i feel like he’s sick of it lmfao, like he can’t even say it in peace without people flooding the comments about that one ingredient

@baalhater2425

4 жыл бұрын

nicole samuels a yt channel needs a running gag tho🤧

@calebangell77

4 жыл бұрын

@@baalhater2425 it's not a running gag it's KZread comments being as unoriginal as they always are.

@baalhater2425

4 жыл бұрын

Caleb Angell well yes,but ya gotta admit it was really funny at first when people didnt use the joke as a way to get more likes

@calebangell77

4 жыл бұрын

@@baalhater2425 literally never funny. Wine in cooking is so fucking common, I don't understand how Adam's audience latched onto it as being like "wow he's so wacky he COOKS WITH WINE???? That's gonna be a meme"

The stone is not colder, it just has a higher thermal conductivity. Same as why a block of metal feels cold. They draw heat from your hands faster. Love your vids btw. Big fan.

Tried this last night, with peaches instead of strawberries. Came out awesome. Thanks Adam!

I really appreciate your vegan tips throughout your videos!! Thank you 🙂

My mother always taught me to make pie crust with the knife technique. I was excited when I saw you brining it out! 👏

Love the mentioning of making it vegan multiple times, always nice to hear. Thanks Adam! :)

This really encouraged me to just get into it and do it.. i can do it with different fruit too! This is what i've been liking about your channel adam.. its no frills and so encouraging to just go for it!

This is why I love Adam. Great ideas that are ACTUALLY easy and delicious. He does so many little things for the viewer experience, too.

I made this and it came out wonderfully, my whole family enjoyed it, thank for the strawberry pie recipe that is not pie as i didnt have a pie pan

Adam is the absolute god of ad transitions. Praise be unto him 🙏

Adam, you are the man! These thoroughly thought out videos are super engaging, which is so valuable at a time like this. Keep doing you!

I just love this! Thanks for the simple spring desert!

1:50 okay so he doesn't even try to hide the Meme... He lives it!

I forgot i had the volume loud at night so everyone in the house heard: "THIS RECIPE FOR STRAWBERRY GALETTE IS SPONSERed by squarespace"

@cloudguy_

3 жыл бұрын

you made my day and everyone else here in this house

@thiccluigi304

3 жыл бұрын

@@cloudguy_ no probs (a month late)

@ishdx9374

3 жыл бұрын

@@thiccluigi304 so you ACUTLALY EXIST?

I love making galettes, they’re so easy. Thanks for the recipe and the tips.

I made this yesterday night for a Christmas party n it was v popular n turned out rlly well! thanks adam!

So what do you use to roll the pastry Adam: WHITE WINE 5:49

*Insert "season my _____ instead of my _______" here

@toottoot3410

4 жыл бұрын

Why I season my lightsaber and not the younglings.

@enzuki

4 жыл бұрын

Why I season my knife instead of my food

@MrPataka100

4 жыл бұрын

Why I season my school-children and not my rifle

@antarabreu6357

4 жыл бұрын

I love them all!

@vigglewiggle5396

4 жыл бұрын

@@MrPataka100 yikes

Bro I love your videos so much. All your recipes and methods are so easy to do at home and they dont require fancy equipment. Keep it up. 🙏🙏

i like the ingredients on the cutting board view, gives a very intuitive sense of amount.

Adam really does the smoothest sponsor transitions, flawless every single time. Much like squarespace if building a website is what you want! P.S. I love this channel, you're the greatest cooking channel in the internet, keep it up

"I'm a crust man all day long" 😂

@rizzy6087

3 жыл бұрын

@El Mercenario Cinco .... it’s just a quote....

adding small notes for stuff like vegetarian/vegan or other versions is a great touch. nice

Adam Ragusea the god of transitions. I never see it coming! Blows my mind every single time

8:33 Great transition to sponsor

At first when he was talking about the *Galette sponsored by* i thought it was going in a different direction! I guess there is still cream, but the shave can wait!

@s-boy4613

4 жыл бұрын

How do you come up with these so fast!

@xp_studios7804

4 жыл бұрын

He wouldn't betray Harry's

@Passionforfoodrecipes

4 жыл бұрын

@@s-boy4613 it's a gift and a curse, just ask my wife 😉

Superb .... magic ... I love that you made dough pie with knife ... Bravo

I am literally obsessed. Thank you.

Well look at mister fancy-pants over here with his epic looking space oven that probably has a built in calculator

@brickyy3106

3 жыл бұрын

well yeah all computers has that lol

I have a hunch that Adam used the wine bottle for the sake of memes

@andrew4363

3 жыл бұрын

Hanggoro Putra he absolutely did, you’re telling me he doesn’t have a rolling pin? Or at least something else that would work? One of the reasons I love Adam, he embraces the memes.

Making this tonight. Thanks Adam!

great recipe, thanks Adam

Everyone: ok but you CAN’T have white whine in everything it isn’t possible Adam:........

Hey Adam, a Monday video idea: does salting eggs before scrambling actually denature proteins and make them watery? Thanks!

@kaitlyn__L

4 жыл бұрын

Hm, come to think of it, if it's true, maybe that's what I chase? When other people ask how I like my scrambled eggs I say medium, just coming together but not totally dry and omelette-like yet. But when people do that, the individual pieces are too small and it becomes like a grainy sauce. But I always salt and pepper my eggs first, and have never thought about it. I end up with large flaky chunks (about an inch cubed) that still have a creamy cream between them. (I also add milk and butter, though, too)

@nienke7713

3 жыл бұрын

“There is no truth to the common saying that acidity and salt “toughen” egg proteins. Acids and salt do pretty much the same thing to egg proteins. They get the proteins together sooner, but they don’t let them get as close together. That is, acids and salt make eggs thicken and coagulate at lower cooking temperature, but actually produce a more tender texture. The key to this seeming paradox is the negative electrical charge that most of the egg proteins carry, and that tends to keep them at a distance from each other. Acids- cream of tartar, lemon juice, or the juice of any fruit or vegetable-lower the pH of the egg, and thus diminish the proteins’ mutually repelling negative charge. Similarly, salt dissolves into positively and negatively charged ions that cluster around the charged portions of the proteins and effectively neutralize them. In both cases, the proteins no longer repel each other as strongly, and therefore approach each other and bond together earlier in the cooking and unfolding process, when they’re still mostly balled up and can’t intertwine and bond with each other as tightly. In addition, coagulation of the yolk proteins and of some albumen proteins depends on sulfur chemistry that is suppressed in acidic conditions. So eggs end up more tender when salted, and especially when acidified. Cooks have known this for a long time. In Morocco, Paula Wolfert found that eggs are often beaten with lemon juice before long cooking to prevent them from becoming leathery; and Claudia Roden gives an Arab recipe for scrambled eggs made unusually creamy with vinegar (the eggs’ alkalinity reduces the amount of free, odorous acetic acid, so the flavor is surprisingly subtle). Eggs scrambled with tart fruit juices were popular in 17th-century France, and may have been the ancestors of lemon curd.” from On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee (I can highly recommend that book if you're interested in the science behind cooking) books.google.nl/books?id=bKVCtH4AjwgC&lpg=PA86&ots=qYPJkcJ0mf&pg=PA86#v=onepage&q&f=false

@adams3616

2 жыл бұрын

I don’t know scientifically, but when I salt my eggs ~20 minutes before I cook them, the raw eggs are definitely more translucent and loose, and the cooked eggs are more tender.

Just made this tonight. Store bought pastry dough. I wish it was bigger but still turned out great. So simple but still has wow factor. Thanks !

i made this and it came out awesome!!! During baking there was a leak and i was worried that the bottom would come out soggy but all was good! I can’t wait to try another recipe of yours :)

"Why I sweeten my strawberries instead of my pie crust"

@djkj4871

3 жыл бұрын

Isn’t that normal?

@triforcewill

3 жыл бұрын

That makes complete sense

@rizzy6087

2 жыл бұрын

@@triforcewill when did they say it doesn’t

im so early Adam hasn’t uploaded the q and a yet :)

you are the best person on YT at seamlessly transitioning from content to advertisement 👌

As always, I love your commitment to giving vegan alternates when it's relatively simple.

Adam:"damn i need a sponsorship" squarespace for the 5468129 time:"allow me to introduce myself again"

"This is why I season my white wine!" is coming boys!!!

Gonna make this when I’m done with school! Thanks Adam!

I've been watching since 30k subs and im still amazed at the way he incorporates the sponsors

Adam saw all these trendy "one pot" recipes and said "hold on now, you ain't seen nothing yet"

"I'm a crust man all day long." People who don't eat crust: *I am deeply dısturbed*

@bl3mtv

4 жыл бұрын

Bro i see you everywhere i think we watch the same youtuber. Wanna be friends?

@radianzero

4 жыл бұрын

@@bl3mtv Sure

@unclebob1478

4 жыл бұрын

😂😂😂

@GrizzAxxemann

4 жыл бұрын

Upvoted for truth.

@thecatonacouch9371

4 жыл бұрын

Who doesn’t eat the crust

You're awesome, man! Keep this up. I've always loved your videos. I'm def going to make this!

Just made this. So good

Last time I was this early Adam was posting Metallica

My granny would use poitin, an Irish moonshine for pastry when she had it , or stong vodka when she didn't. Was very good.

@kaitlyn__L

4 жыл бұрын

oh that's a good idea. I don't have wine but I do have vodka.

Very nice. I'm also a big fan of galette. Haven't ever done or had a strawberry one, which is odd considering where I live. I was first introduced to galette back when Alton Brown did the bus aumack pair one in the original Good Eats. I really liked his trick of using a layer of Pound Cake at the bottom. It helps keep the moisture off the bottom crust, and helps the galette stand a little higher without piling in more filling.

That looks delicious and also easy to make. Will give it a try.

But how many cups of white wine should I add?

@toottoot3410

4 жыл бұрын

3 and a half per serving.

@umcaraqualquer3640

4 жыл бұрын

Nah, man, we don't measure like that here. We measure it in GLUGS.

Adam with the peak broke apartment living tip of using a wine bottle as a rolling pin

@kathrynhamblin6479

4 жыл бұрын

Don't forget the broke appartment wine bottle potato masher.

Ima make a peach and apple one!! I love crust! Anything crunchy!

that was the slickest ad read, also can't wait to try this recipe!

When its Ramadan and Adam uploads :((

@kyranlior1476

4 жыл бұрын

How do people manage to maintain Ramadan during these times, food is pretty much my only source of joy now lmao

@noorazraq2245

4 жыл бұрын

Kyran Lior I mean I’m too occupied with online school to bother being hungry,so I’m finding it pretty easy to maintain my fast.

Only ogs remember when he was in “why Christmas music sounds christmasy”

@shadowregards5903

3 жыл бұрын

Bruhhh

Thank you for providing the vegan alternatives! Great recipe :)

Love the fact that you've included vegetarian and vegan options! Good stuff!

When Adam makes a new upload but you’re on a diet..... 🥺

3:29 I'm sorry, but... That's what she said!

In the summer, after far too much eating of whipped cream, I started doing 2:1 heavy cream to Greek yogurt. Very little powdered sugar, hand mixer, then kept in a large mason jar (I like a whip that is more whipped than less) and it stays without weeping for days. I’ve added the yogurt later in the process, but also quite early and it doesn’t matter. Everybody loves it ... on everything. I’ve also subbed in maple syrup for sugar. Yum. I love the idea of adding wine (a friend who is a pie maven, uses vodka) and thank you for explaining the why of gluten development in alcohol vs water. Also, love the sugar/salt idea for the crunch!

Thanks for mentioning vegan alternative ideas! I'm gonna try this, looks great, hadn't even heard of it