Month: October 2011

  • A Simple System of Pie Identification

    Here at Villa Tempest, we have explored various methods of identifying what pies are what once they’ve been baked. this is what we’ve settled on. To help keep track of our different types of pies, we use a simple, vent hole identification system: A slit for beef… An oval hole for Chicken… Fork holes for…

  • What’s News: Dough Sheeter, Pastry Roller

    One: Recently, after a long term of searching, designing, and being told, “No! Can’t be done in Hanoi” we finally took ownership of a manual dough sheeter (Máy cán bột). Having first sighted such an item in the kitchen of Cafe CCCP, we managed to track down and eventually find not only a supplier who…

  • Phong Nha Pies

    Recently we paid a visit to Phong Nha Farmstay near Dong Hoi, to carry out a bit of in-house instruction in the finer art of pie making and I’m looking forward to the welcome news of tasty pies being available in central Vietnam to hungry trekkers, spelunkers and trail blazers. As a consequence of this,…