I'd like to try that with a peanut butter chocolate pie.

When I make a graham cracker crust the amount of those crackers comes in around 250-260g. I would think in that neighborhood for the amount of butter/sugar seems about right.

It's not too bad for one or two sticks, it helps if you plan ahead and put the grater in the freezer for a half hour and/or dust it with flour. I usually do two sticks at a time and then put the second amount in the freezer to have another crust on hand. I tried the food processor but it built up too much heat and…

My dad used to salt watermelon. It works really well as long as you don't get too heavy-handed.

Whatever pie is in front of me at the moment is the best.

I've been grating frozen butter right into the flour, it distributes the fat pretty evenly and makes a very tasty pie. I do make a gram cracker crust for key lime pie and might even try this saltine crust/lemon filling but I'll have to find a substitute for the corn syrup.

But it's early Sunday morning now, so that's okay.

Just get rid of the faith, crisis avoided!

Primetime will be getting earlier every year. It will start before the early bird buffet and end at 7:30.

You mean like one of those strangers on the bus?

Livin' on the edge!

I knew that, I was just being cheeky.

Can I use salt too? My blood pressure is fine and I happen to like salt.

How large of a quantity?

Now you're talking!

In the library with the lead pipe?

"bah, it's just that stupid walrus again."

"Uh did I say Trump? I meant Rump, yeah I support more Rump!"

She also said that after being Carla's sous chef.

She said "I kind of grew up on Top Chef." In her exit piece, as if that's something that should be in any way normal.