Do you have a better recipie for pie crust than this one?!
I like this one because it is simple, and the use of canola oil is a little heathier than other choices!. Will you share your favorite!?
Easy Oil Pie Crust
2 cups flour (can substitute up to 1 cup with whole wheat flour)
1/4 tsp salt
1/8 tsp baking soda
1/2 cup canola oil
1/4 cup cold water
Mix the dry ingredients
Stir the oil in using a fork or pastry cutter
Stir in the water until just moist
Break the dough into two balls, one slightly larger (for the bottom crust)
Roll between two sheet of wax paper (or parchment paper for bigger pie pans)!.Www@FoodAQ@Com
Easy Oil Pie Crust
2 cups flour (can substitute up to 1 cup with whole wheat flour)
1/4 tsp salt
1/8 tsp baking soda
1/2 cup canola oil
1/4 cup cold water
Mix the dry ingredients
Stir the oil in using a fork or pastry cutter
Stir in the water until just moist
Break the dough into two balls, one slightly larger (for the bottom crust)
Roll between two sheet of wax paper (or parchment paper for bigger pie pans)!.Www@FoodAQ@Com
Answers:
EASY NO FAIL PIE CRUST
2 c!. all purpose flour (can use 1/2 whole wheat)
1/2 tsp!. salt
1/3 c!. buttermilk (OR 1 tsp lemon juice or vinegar plus enough milk to make 1/3 c!.)
2/3 c!. vegetable oil
Measure flour and salt!. Add milk and oil!. Stir only until dry ingredients are blended in!. Divide dough in half!.
Roll each portion between 2 pieces of wax paper!.
Remove top layer of wax paper and transfer crust into pie plate with bottom wax paper still intact and on top!.
Remove wax paper from crust and shape edges as desired!. Repeat with second portion of recipe!. So easy and delicious!.
NOTE: I like to chill my completed pie shell in freezer 1 to 2 hours before baking for extra crispness of a 1 crust pie!.
Yield: 1 double pie or 2 single pie shells!.Www@FoodAQ@Com
2 c!. all purpose flour (can use 1/2 whole wheat)
1/2 tsp!. salt
1/3 c!. buttermilk (OR 1 tsp lemon juice or vinegar plus enough milk to make 1/3 c!.)
2/3 c!. vegetable oil
Measure flour and salt!. Add milk and oil!. Stir only until dry ingredients are blended in!. Divide dough in half!.
Roll each portion between 2 pieces of wax paper!.
Remove top layer of wax paper and transfer crust into pie plate with bottom wax paper still intact and on top!.
Remove wax paper from crust and shape edges as desired!. Repeat with second portion of recipe!. So easy and delicious!.
NOTE: I like to chill my completed pie shell in freezer 1 to 2 hours before baking for extra crispness of a 1 crust pie!.
Yield: 1 double pie or 2 single pie shells!.Www@FoodAQ@Com
This is actually a good basic recipe the only changes I would make is sub!. the canola oil for vegetable shortening!. While adding 1/2 tsp cinnamon or nutmeg (or both)!. Then once the pie is assembled take an egg white and water mixture (with a pinch of sugar) and brush mixture on top of the crust!. And in the oven the pie goes!.Www@FoodAQ@Com
Hmmm!.!.!.
I've always liked Gramma's basic recipe which calls for half as much shortening than flour, and half as much ice water as shortening, seasonings to taste depending on the type of pie being baked!.
But then I'm a "pinch of this, dab of that" type of cook!.!.!.
PS: HunterFisher is quite right!.!.!.canola oil gives a fishy taste!.
I always use Crisco shortening or oil, and I've always had good results with whatever it is I'm baking!.
Happy Munching!!Www@FoodAQ@Com
I've always liked Gramma's basic recipe which calls for half as much shortening than flour, and half as much ice water as shortening, seasonings to taste depending on the type of pie being baked!.
But then I'm a "pinch of this, dab of that" type of cook!.!.!.
PS: HunterFisher is quite right!.!.!.canola oil gives a fishy taste!.
I always use Crisco shortening or oil, and I've always had good results with whatever it is I'm baking!.
Happy Munching!!Www@FoodAQ@Com
Use lard instead of canola oil!. If you do not have lard, use shortening-the solid white stuff!.
Use ICE water, not cold water!.
Regards,
DanWww@FoodAQ@Com
Use ICE water, not cold water!.
Regards,
DanWww@FoodAQ@Com
I guess I kind of suck ~ not too much ~ but yeah, a wee bit!. My best recipe is from my grocer's freezer!.
Carry on with your bad self (((VC)))!. I'm impressed!Www@FoodAQ@Com
Carry on with your bad self (((VC)))!. I'm impressed!Www@FoodAQ@Com
Don't use Canola as the crust will have a fishy taste!.Www@FoodAQ@Com
Well, I'll have to make this one and try it - then I'll let you know :)Www@FoodAQ@Com
Butter makes a flavorful, flaky pie crust that is really easy to handle!.
BUTTER PIE CRUST
2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup cold Butter
4 to 5 tablespoons cold water
Combine flour and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs!. Stir in enough water with fork just until flour is moistened!.
Divide dough in half; shape each half into ball!. Flatten slightly!. Wrap 1 ball in plastic food wrap; refrigerate!.
For 1-crust pie, roll out 1 ball of dough on lightly floured surface into 12-inch circle!. Fold into quarters!. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides!. Trim crust to 1/2 inch from edge of pan!. Crimp or flute edge!. Fill and bake according to pie recipe directions!.
For 2-crust pie, roll out remaining ball of dough on lightly floured surface into 12-inch circle!. Fold dough into quarters!. Place dough over filling; unfold!. Trim, seal and crimp or flute edge!. Cut 5 or 6 large slits in crust!. Bake according to pie recipe directions!.
For baked unfilled pie shell, prepare dough as directed above for 1-crust pie!. Prick crust all over with fork before baking!. Bake at 475°F!. for 8 to 10 minutes or until lightly browned!.
Preparation time: 20 min Baking time: 8 min
Yield: Pastry for 1 (2-crust) pie or 2 pie shellsWww@FoodAQ@Com
BUTTER PIE CRUST
2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup cold Butter
4 to 5 tablespoons cold water
Combine flour and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs!. Stir in enough water with fork just until flour is moistened!.
Divide dough in half; shape each half into ball!. Flatten slightly!. Wrap 1 ball in plastic food wrap; refrigerate!.
For 1-crust pie, roll out 1 ball of dough on lightly floured surface into 12-inch circle!. Fold into quarters!. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides!. Trim crust to 1/2 inch from edge of pan!. Crimp or flute edge!. Fill and bake according to pie recipe directions!.
For 2-crust pie, roll out remaining ball of dough on lightly floured surface into 12-inch circle!. Fold dough into quarters!. Place dough over filling; unfold!. Trim, seal and crimp or flute edge!. Cut 5 or 6 large slits in crust!. Bake according to pie recipe directions!.
For baked unfilled pie shell, prepare dough as directed above for 1-crust pie!. Prick crust all over with fork before baking!. Bake at 475°F!. for 8 to 10 minutes or until lightly browned!.
Preparation time: 20 min Baking time: 8 min
Yield: Pastry for 1 (2-crust) pie or 2 pie shellsWww@FoodAQ@Com
FLAKY PIE CRUST
Servings: Makes 2 pie-crust disks!.
Ingredients:
2 1/2 cups all purpose flour
1 1/2 tablespoons sugar
1 1/4 teaspoons salt
2/3 cup solid vegetable shortening, frozen, then cut into 1/2-inch pieces
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
6 tablespoons (or more) ice water
2 teaspoons apple cider vinegar
Preparation:
Blend flour, sugar and salt in processor!. Add shortening and butter and cut in using on/off turns until mixture resembles coarse meal!. Transfer mixture to bowl!. Mix 6 tablespoons ice water and vinegar in small bowl; pour over flour mixture!. Stir with fork until moist clumps form, adding more ice water by teaspoonfuls if dough is dry!.
Gather dough into 2 balls; flatten each into disk!. Wrap each in plastic and chill 30 minutes!. (Can be prepared ahead and refrigerated up to 2 days or frozen up to 1 month!. If frozen, thaw overnight in refrigerator!. Soften slightly at room temperature before using!.)
EASY PIE CRUST
Servings: Makes one 9-inch pie crust!.
Ingredients:
1 cup all purpose flour
1/3 cup cake flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
2 tablespoons chilled solid vegetable shortening, cut into 1/2-inch pieces
3 tablespoons (or more) ice water
Preparation:
Blend first 4 ingredients in processor!. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal!. Add 3 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry!.
Gather dough into ball; flatten into disk!. Wrap in plastic; refrigerate 1 hour!. (Can be made 2 days ahead!. Keep refrigerated!. Soften dough slightly at room temperature before rolling out!.)
Roll out dough disk on floured surface to 12-inch round!. Transfer to 9-inch-diameter glass pie dish!. Fold crust edge under; crimp edge decoratively!.
hope these help!. good luck and enjoy!.Www@FoodAQ@Com
Servings: Makes 2 pie-crust disks!.
Ingredients:
2 1/2 cups all purpose flour
1 1/2 tablespoons sugar
1 1/4 teaspoons salt
2/3 cup solid vegetable shortening, frozen, then cut into 1/2-inch pieces
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
6 tablespoons (or more) ice water
2 teaspoons apple cider vinegar
Preparation:
Blend flour, sugar and salt in processor!. Add shortening and butter and cut in using on/off turns until mixture resembles coarse meal!. Transfer mixture to bowl!. Mix 6 tablespoons ice water and vinegar in small bowl; pour over flour mixture!. Stir with fork until moist clumps form, adding more ice water by teaspoonfuls if dough is dry!.
Gather dough into 2 balls; flatten each into disk!. Wrap each in plastic and chill 30 minutes!. (Can be prepared ahead and refrigerated up to 2 days or frozen up to 1 month!. If frozen, thaw overnight in refrigerator!. Soften slightly at room temperature before using!.)
EASY PIE CRUST
Servings: Makes one 9-inch pie crust!.
Ingredients:
1 cup all purpose flour
1/3 cup cake flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
2 tablespoons chilled solid vegetable shortening, cut into 1/2-inch pieces
3 tablespoons (or more) ice water
Preparation:
Blend first 4 ingredients in processor!. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal!. Add 3 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry!.
Gather dough into ball; flatten into disk!. Wrap in plastic; refrigerate 1 hour!. (Can be made 2 days ahead!. Keep refrigerated!. Soften dough slightly at room temperature before rolling out!.)
Roll out dough disk on floured surface to 12-inch round!. Transfer to 9-inch-diameter glass pie dish!. Fold crust edge under; crimp edge decoratively!.
hope these help!. good luck and enjoy!.Www@FoodAQ@Com
Basic Pie Crust 101
1 1/3 cup all-purpose flour
1/2 cup Crisco vegetable shortening, plain or butter-flavored (see Cook's Note)
1/2 teaspoon kosher or coarse salt
3 tablespoons ice water
1!. Mix flour and salt in mixing bowl!. Cut shortening into the flour with a pastry cutter, until mixture resembles the texture of tiny split peas!. Do not use your hands to try and mix it, the heat from you hands will melt the shortening, causing the pastry to be "heavy", not light and flaky!.
2!. Once mixture is the right texture, add the ice water and combine with a fork!. It may appear as if it needs more water, it does not!. Quickly gather the dough into a ball and flatten into a 4-inch-wide disk!. Wrap in plastic, and refrigerate at least 30 minutes!.
3!. Remove dough disk from refrigerator!. If stiff and very cold, let stand until dough is cool but malleable!.
4!. Using a floured rolling pin, roll dough disk on a lightly floured surface from the center out in each direction, forming a 12-inch circle!. To transfer dough, carefully roll it around the rolling pin, lift and unroll dough, centering it in an ungreased 9-inch regular or deep-dish pie plate!. (Or you can fold dough in quarters, then place dough point in center of pie pan and unfold dough, whatever is easiest for you!.)
Makes 1 (9-inch) pie crust!. Recipe can be doubled for a two-crust pie!.
Various Pie Assembly Directions:
1!. For Baked Pie Crust (also referred to as Baking Blind): Place rolled-out pastry in pie plate, gently press against bottom and sides of pan!. Trim overhanging edge of pastry about 1-inch from the pie plate's edge!. Tuck this rim of dough underneath itself so that folded edge is flush with pan edge!. Flute the edge!. Prick crust thoroughly on the bottom and sides with the tines of a fork to help prevent the dough from blistering and "puffing up" as it bakes!. Or, you can line the unbaked pastry shell with foil or parchment paper, fill with dried beans or rice, clean pebbles (a French practice) or specialty pie weights made of metal or ceramic!. The weights and foil or parchment paper should be removed a few minutes before the baking time is over to allow the crust to brown evenly!. Bake at 425*F (220*C) for about 15 to 18 minutes, or until light golden brown!. Cool before filling!. Proceed with recipe's directions!.
2!. For Unbaked One-Crust Pie Shell: Place rolled-out pastry in pie plate, gently press against bottom and sides of pan!. Trim overhanging edge of pastry about 1-inch from the pie plate's edge!. Tuck this rim of dough underneath itself so that folded edge is flush with pan edge!. Flute the edge!. (Do not prick the crust before filling or it will seep under the crust during baking!.) Refrigerate while preparing filling!. Pour filling in chilled pie shell and proceed with recipe directions for baking!.
3!. For Unbaked Two-Crusted Pie: Double recipe above!. Place rolled-out pastry in pie plate and gently press dough into sides of pan, leaving portion that overhangs edge of pie plate in place!. Refrigerate while preparing filling!. Turn in the desired filling!. Moisten the edge of the pastry with water, then carefully place top crust over filling!. Trim top and bottom edges to 1-inch beyond pan edge!. Tuck this rim of dough underneath itself so that folded edge is flush with pan edge!. Flute edging or press with fork tines to seal!. Vent the top crust by pricking with the tines of a fork or making slits with a sharp knife in several places!. (This allows steam to escape during baking!.) Proceed with recipe directions for baking!.
Fluting the Edge:
1!. For a Cutout Edge: Trim overhang even or flatten pastry on rim!. use tiny cookie cutter, thimble or hand-cut tiny leaves, hearts, circles, etc!., from pastry scraps!. Moisten rim and place cutouts around rim, overlapping if desired!. Press into place!.
2!. For a Fork Edge: Flatten pastry evenly on rim of pie plate!. Press firmly around with tines of a fork!. To prevent sticking, dip fork in flour!.
3!. For a Pinch Edge: Place index finger on inside of pastry rim and knuckles (or thumb and index finger) on outside!. Reverse the position if it is more comfortable!. Pinch pastry into V-shape along entire edge!. Pinch again to sharpen!.
4!. For a Rope Edge: Place side of thumb on pastry rim at an angle!. Pinch pastry by pressing the knuckle of your index finger down into pastry toward thumb!.
Additional Pastry Tips for Success:
* A pastry blender is a great help to cut in shortening evenly!. If you don't own one, purchase one! It's the "cutting in" of the shortening into tiny lumps that gives pastry its flaky texture!.
* If your hands are unusually warm, then "cool" them off with a couple of ice cubes and then drying thoroughly before handling the dough!. The cooler the dough during preparation, the flakier the crust!.
* Anchor a pastry cloth around a board with tape and use a cloth cover for your rolling pin to keep the dough from sticking!. Rub flour into both; this will prevent sticking, yet the flour won't be absorbed by the dough!.
* Due to the amount of fat in pastry and crusts, pie plates or pans are not usually greased!.
* Nonstick pie pans can cause pastry to shrink excessively when baking one-crust pie shells!. Be sure pastry is securely hooked over the edge of a nonstick pan!.
* Do not stretch the dough to fit the pie pan, it will shrink from the edge if you do!. Make sure to roll it out at least 1-inch larger than the pie pan!.
* Do not overwork the dough, less handling makes a more tender and flaky crust!.
* For pumpkin and custard pies, brush beaten egg over unbaked pastry shell before filling!. This helps prevent the crust from becoming soggy!.
* A pair of kitchen scissors makes the best tool to evenly trim the overhanging edge of the pastry before folding under and fluting!.
* Brushing the top crust with slightly beaten egg white will give it a glazed look!.
* Brushing the top with milk will give a shiny appearance!.
* Sprinkling the top crust with granulated or turbinado (raw) sugar will give a delightful sparkling appearance!.
* Cutting designs such as apples and leaves out of excess dough and "gluing" them onto the unbaked pastry by moistening the underside of the cut-out, makes another lovely decoration for your "masterpiece"!.
Cook's Note: Use of the premium brand vegetable shortening, Crisco (a white vegetable fat that also comes in "butter flavor"), is preferred over other brands which have been tested with inferior results!. Lard (pork fat) can be used with good results, however, we do not recommend the use of butter because of its water content!. Vegetable shortening and lard both do not contain water, thus insuring a flakier crust!.
Nutrition Facts: Nutrition (per serving: 1/6 of single crust!.): 251!.9 calories; 60% calories from fat; 17!.4g total fat; 0!.0mg cholesterol; 157!.4mg sodium; 29!.6mg potassium; 21!.1g carbohydrates; 0!.7g fiber; 0!.1g sugar; 20!.4g net carbs; 2!.9g protein!.Www@FoodAQ@Com
1 1/3 cup all-purpose flour
1/2 cup Crisco vegetable shortening, plain or butter-flavored (see Cook's Note)
1/2 teaspoon kosher or coarse salt
3 tablespoons ice water
1!. Mix flour and salt in mixing bowl!. Cut shortening into the flour with a pastry cutter, until mixture resembles the texture of tiny split peas!. Do not use your hands to try and mix it, the heat from you hands will melt the shortening, causing the pastry to be "heavy", not light and flaky!.
2!. Once mixture is the right texture, add the ice water and combine with a fork!. It may appear as if it needs more water, it does not!. Quickly gather the dough into a ball and flatten into a 4-inch-wide disk!. Wrap in plastic, and refrigerate at least 30 minutes!.
3!. Remove dough disk from refrigerator!. If stiff and very cold, let stand until dough is cool but malleable!.
4!. Using a floured rolling pin, roll dough disk on a lightly floured surface from the center out in each direction, forming a 12-inch circle!. To transfer dough, carefully roll it around the rolling pin, lift and unroll dough, centering it in an ungreased 9-inch regular or deep-dish pie plate!. (Or you can fold dough in quarters, then place dough point in center of pie pan and unfold dough, whatever is easiest for you!.)
Makes 1 (9-inch) pie crust!. Recipe can be doubled for a two-crust pie!.
Various Pie Assembly Directions:
1!. For Baked Pie Crust (also referred to as Baking Blind): Place rolled-out pastry in pie plate, gently press against bottom and sides of pan!. Trim overhanging edge of pastry about 1-inch from the pie plate's edge!. Tuck this rim of dough underneath itself so that folded edge is flush with pan edge!. Flute the edge!. Prick crust thoroughly on the bottom and sides with the tines of a fork to help prevent the dough from blistering and "puffing up" as it bakes!. Or, you can line the unbaked pastry shell with foil or parchment paper, fill with dried beans or rice, clean pebbles (a French practice) or specialty pie weights made of metal or ceramic!. The weights and foil or parchment paper should be removed a few minutes before the baking time is over to allow the crust to brown evenly!. Bake at 425*F (220*C) for about 15 to 18 minutes, or until light golden brown!. Cool before filling!. Proceed with recipe's directions!.
2!. For Unbaked One-Crust Pie Shell: Place rolled-out pastry in pie plate, gently press against bottom and sides of pan!. Trim overhanging edge of pastry about 1-inch from the pie plate's edge!. Tuck this rim of dough underneath itself so that folded edge is flush with pan edge!. Flute the edge!. (Do not prick the crust before filling or it will seep under the crust during baking!.) Refrigerate while preparing filling!. Pour filling in chilled pie shell and proceed with recipe directions for baking!.
3!. For Unbaked Two-Crusted Pie: Double recipe above!. Place rolled-out pastry in pie plate and gently press dough into sides of pan, leaving portion that overhangs edge of pie plate in place!. Refrigerate while preparing filling!. Turn in the desired filling!. Moisten the edge of the pastry with water, then carefully place top crust over filling!. Trim top and bottom edges to 1-inch beyond pan edge!. Tuck this rim of dough underneath itself so that folded edge is flush with pan edge!. Flute edging or press with fork tines to seal!. Vent the top crust by pricking with the tines of a fork or making slits with a sharp knife in several places!. (This allows steam to escape during baking!.) Proceed with recipe directions for baking!.
Fluting the Edge:
1!. For a Cutout Edge: Trim overhang even or flatten pastry on rim!. use tiny cookie cutter, thimble or hand-cut tiny leaves, hearts, circles, etc!., from pastry scraps!. Moisten rim and place cutouts around rim, overlapping if desired!. Press into place!.
2!. For a Fork Edge: Flatten pastry evenly on rim of pie plate!. Press firmly around with tines of a fork!. To prevent sticking, dip fork in flour!.
3!. For a Pinch Edge: Place index finger on inside of pastry rim and knuckles (or thumb and index finger) on outside!. Reverse the position if it is more comfortable!. Pinch pastry into V-shape along entire edge!. Pinch again to sharpen!.
4!. For a Rope Edge: Place side of thumb on pastry rim at an angle!. Pinch pastry by pressing the knuckle of your index finger down into pastry toward thumb!.
Additional Pastry Tips for Success:
* A pastry blender is a great help to cut in shortening evenly!. If you don't own one, purchase one! It's the "cutting in" of the shortening into tiny lumps that gives pastry its flaky texture!.
* If your hands are unusually warm, then "cool" them off with a couple of ice cubes and then drying thoroughly before handling the dough!. The cooler the dough during preparation, the flakier the crust!.
* Anchor a pastry cloth around a board with tape and use a cloth cover for your rolling pin to keep the dough from sticking!. Rub flour into both; this will prevent sticking, yet the flour won't be absorbed by the dough!.
* Due to the amount of fat in pastry and crusts, pie plates or pans are not usually greased!.
* Nonstick pie pans can cause pastry to shrink excessively when baking one-crust pie shells!. Be sure pastry is securely hooked over the edge of a nonstick pan!.
* Do not stretch the dough to fit the pie pan, it will shrink from the edge if you do!. Make sure to roll it out at least 1-inch larger than the pie pan!.
* Do not overwork the dough, less handling makes a more tender and flaky crust!.
* For pumpkin and custard pies, brush beaten egg over unbaked pastry shell before filling!. This helps prevent the crust from becoming soggy!.
* A pair of kitchen scissors makes the best tool to evenly trim the overhanging edge of the pastry before folding under and fluting!.
* Brushing the top crust with slightly beaten egg white will give it a glazed look!.
* Brushing the top with milk will give a shiny appearance!.
* Sprinkling the top crust with granulated or turbinado (raw) sugar will give a delightful sparkling appearance!.
* Cutting designs such as apples and leaves out of excess dough and "gluing" them onto the unbaked pastry by moistening the underside of the cut-out, makes another lovely decoration for your "masterpiece"!.
Cook's Note: Use of the premium brand vegetable shortening, Crisco (a white vegetable fat that also comes in "butter flavor"), is preferred over other brands which have been tested with inferior results!. Lard (pork fat) can be used with good results, however, we do not recommend the use of butter because of its water content!. Vegetable shortening and lard both do not contain water, thus insuring a flakier crust!.
Nutrition Facts: Nutrition (per serving: 1/6 of single crust!.): 251!.9 calories; 60% calories from fat; 17!.4g total fat; 0!.0mg cholesterol; 157!.4mg sodium; 29!.6mg potassium; 21!.1g carbohydrates; 0!.7g fiber; 0!.1g sugar; 20!.4g net carbs; 2!.9g protein!.Www@FoodAQ@Com