meoskop
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Post by meoskop on May 17, 2010 18:46:15 GMT -5
where i live is in a tiny area known as "the rhubarb triangle", which is the only place where you are legally allowed to grow yorkshire forced rhubarb, the poshest rhubarb in the world. That is ridiculously hilarious. I would totally fabricate a story about how it was just this bitter point of contention that forced my people from Talland and Duloe, but it's actually the Bohemian side that's obsessed. So instead I shall have to explain how the very nearness to the fabled yorkshire rhubarb, even almost a hundred years removed, led to the passionate events surrounding my grandparents shotgun wedding. Rhubarb - tangy and potent. (yes, I know we're talking 300 miles apart)
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Post by hard corey on May 19, 2010 10:37:28 GMT -5
I ended up with pie soup. Tasty soup, but soup. Here are 2 tips (aka things I wish I did) for anyone who hasn't tried the pie yet: 1. Cut both fruits down to 3 cups each for no more than 6 cups of fruit. 2. If your filling isn't bubbling after the 20 minutes at 400 degrees, keep it at that temperature so the liquid gets hot enough to thicken.
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essbee
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Post by essbee on May 23, 2010 21:20:51 GMT -5
As made by frannyglass and me. After mixing the fruit, sugar, cinnamon and cornstarch, we drained off the liquid into a saucepan and thickened it over a low flame. We poured it over the fruit once we'd plunked it into the shell. In the end, we don't care how fucking runny it is. We made ice cream too! And I did this to my finger!
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Post by hoodrat on May 24, 2010 6:35:37 GMT -5
essbee - ouchie! so, i need a remedial pie crust class before i attempt this again. the crust was actually quite tasty, but as you can see, a complete mess. i used a different recipe. (my eldest sister's husband is quite the pie-maker; i have his family recipe. it is both delicious and pretty when he makes it.) mine was a bit runny too, but i'm pretty well okay with that. i got locally raised, humanely slaughtered pork chops at the farmer's market. i suspect that is part of the reason that these ended up so tender. i couldn't find aleppo pepper and couldn't be arsed to wait to order it online; i used the substitute above. tasted great, but i've never had aleppo to compare it. husband wants to try a similar rub on some other meat on the grill. mmmmm. oh, and i cooked a little longer than recommended. not a lot longer, but i got the meat thermometer up in the "well-done" range for pork. 165-ish. the whole thing turned out downright delicious. check out the spread (on our back deck): and if you spy the cornbread that i never got around to making last month, you would be right. a couple of changes from the recipe: oil and heat the pan first. i'm not a terribly good southerner, but i do know that. it helps form a delicious golden brown crust. i didn't use creamed corn because the husband can't eat corn kernels. i did add canned green chiles and some extra buttermilk to make up for the lost liquid. it turned out slightly dry nonetheless; i think perhaps i overcooked it given the heated pan and the lack of creamed corn. so, here's what i do with slightly dry cornbread: molasses! too tasty. but you need good molasses, which is hard to come by. most of the stuff i have bought in grocery stores has that vaguely medicinal taste. molasses should not taste like cough syrup. this my little sister picked up at a roadside stand in NC and ended up buying many jars to give away as wedding favors. it is to-die-for.
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essbee
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Post by essbee on May 24, 2010 20:10:37 GMT -5
hoodrat! Your table runneth over. Everything looks delicious. I'm intrigued by the notion that molasses can be anything but the kind of nasty med'cine shoved down one's gullet by a well-meaning but severe Waldorf teacher. Et voilà ...Done on the grill this time. Splendid results. (Furthermore, earlier in the afternoon, we snacked upon the vanilla ice cream of yesterday and AWESOME chocolate chip cookies made by frannyglass.)
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Post by Rhinovirus on May 24, 2010 20:16:22 GMT -5
Oh damn I didnt even know grilling was an option with these. Imma go with that, course I have to get my lazy ass down to the spice store already.
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essbee
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Post by essbee on May 24, 2010 20:18:45 GMT -5
Oh damn I didnt even know grilling was an option with these. I did it on a whim. I was trying to make this go 'round a little different.
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meoskop
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Post by meoskop on May 24, 2010 21:26:11 GMT -5
molasses! too tasty. but you need good molasses, which is hard to come by. most of the stuff i have bought in grocery stores has that vaguely medicinal taste. molasses should not taste like cough syrup. this my little sister picked up at a roadside stand in NC and ended up buying many jars to give away as wedding favors. it is to-die-for. Molasses - so true. Have you ever swapped out Lyle's? The UK has this company that makes a sugar syrup (golden syrup) and molasses (treacle) that you can swap out 1/1 for corn syrup or molasses and it is quite tasty, generally.
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Post by hoodrat on May 24, 2010 21:58:02 GMT -5
i'm kicking myself for not grilling my chops. that looks delicious. molasses! too tasty. but you need good molasses, which is hard to come by. most of the stuff i have bought in grocery stores has that vaguely medicinal taste. molasses should not taste like cough syrup. this my little sister picked up at a roadside stand in NC and ended up buying many jars to give away as wedding favors. it is to-die-for. Molasses - so true. Have you ever swapped out Lyle's? The UK has this company that makes a sugar syrup (golden syrup) and molasses (treacle) that you can swap out 1/1 for corn syrup or molasses and it is quite tasty, generally. mmmm, no i've never tried that. good to know when i can't find the real stuff. molasses should come from places like this: www.joonpowell.com/molasses/
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Post by laurenjean on May 24, 2010 22:39:58 GMT -5
The pies look so good, even soupy. I won't be attempting this until after the heat wave breaks.
Essbee-ouches!
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Post by hard corey on May 25, 2010 18:34:49 GMT -5
The pies look so good, even soupy. I won't be attempting this until after the heat wave breaks. Essbee-ouches! yeah, i just want to reiterate that my pie was super good. it just required a little ladling after the first slice was removed.
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Post by brooklynbaker on Jun 1, 2010 11:24:36 GMT -5
Sadly, grilling is not an option for me, but I'm pretty good at pretending on my cast iron grill pan. I made polenta and braised some chard to go with it. I did a rhubarb-only pie since strawberries aren't in season. Added more sugar obviously (partly in the form of honey) and also threw in finely chopped candied ginger. My oven is a piece of crap and never browns crusts correctly. We fight all the time.
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essbee
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Post by essbee on Jun 1, 2010 17:21:23 GMT -5
Yay! Thanks for playing everyone.
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Post by hard corey on Jun 2, 2010 9:17:20 GMT -5
COMING SOON
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Post by hoodrat on Jun 2, 2010 10:05:21 GMT -5
i'm so impressed by others' latticework. pretty pies.
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Post by laurenjean on Jun 2, 2010 23:52:12 GMT -5
I made the pie today. My lattice isn't nearly as pretty as the other pies, but the pie turned out really well. I had it in the oven another 20 minutes to try get the liquid to thicken more and it worked well. I also used rhubarb from the backyard. I am so glad Essbee posted this recipe and I'm really pleased with my pie. I think even grandma would approve.
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Post by hard corey on Jun 3, 2010 20:22:21 GMT -5
OKAY. It's summer. We are making summer food. The pie is something I make all summer long and I am quite proud of it. Do it justice, kids. (NOTE: I changed the crab cake recipe because I am firmly opposed to putting white bread crumbs in my crab cakes. Ew.)
Classic Crab Cakes Adapted from Mark Bittman, NY Times
Time: 1 hour, largely unattended
Ingredients: 1 pound fresh lump crab meat 1 shallot, finely diced 1 egg 1 tablespoon Dijon mustard (optional) Salt and freshly ground black pepper to taste 2 tablespoons flour, more for dredging 2 tablespoons extra virgin olive oil or neutral oil, like canola or grape-seed 4 tablespoons butter (or use a total of 4 tablespoons oil) Lemon wedges
Directions:
In a medium bowl, gently mix together the crab, egg, mustard, salt, pepper, and 2 Tablespoons of flour. Cover the bowl with plastic wrap and place it in the freezer for 5 minutes to chill.
After 5 minutes, line a plate with plastic wrap, and shape the mixture into 4 hamburger-shaped patties. Set each patty on the plastic wrap and cover them with additional plastic wrap. Place the plate with the patties into the fridge and chill for at least 30 minutes or up to one day. If you are in a rush, place the plate in the freezer for 15 minutes instead.
Place flour for dredging in a shallow bowl. Place a 12-inch skillet over medium heat, and add oil and butter to the skillet. When the butter is melted and stops foaming, quickly dredge a crab cake in the flour. Gently tap off any excess flour and add the crab cake to the skillet. Repeat this process with remaining crab cakes. Turn up the heat to medium-high. Cook the cakes, browning the first side for 5-8 minutes, or until golden. Turn the cakes over and cook the other side, which will take less time, about 4-5 minutes. When the cakes are brown on both sides, remove them from the pan and set them on paper towels to drain. Serve hot, with lemon slices to squeeze on top and a side of cocktail sauce or tartar sauce.
Coconut Key Lime Pie (Adapted from Dorie Greenspan's Baking from My Home to Yours)
Crust 1 9-inch graham cracker crust (see below for from scratch recipe)
Filling
1 1/3 c heavy cream 1 1/2 c shredded coconut 4 large eggs, separated 1 14-oz can sweetened condensed milk 1/2 c lime juice
Topping
1 c heavy cream
Confectioners sugar
Coconut Rum 1. Preheat oven to 350 degrees and put pie plate on a baking sheet 2. Put cream and 1 c coconut in a small saucepan and bring to a boil over medium-low heat, stirring almost constantly. Continue to cook until reduced by half and slightly thickened. Set aside to cool in a separate bowl. 3. Beat egg yolks on high until thick and pale. Beat in condensed milk and then half the lime juice on low speed. Add the rest of the lime juice and mix to combine. 4. Spread coconut cream into the graham cracker crust and then pour the lime mixture on top. Bake 12 minutes. Cool 15 minutes and then put in the freezer for an hour. 5. Place remaining ½ cup coconut on a baking sheet in the oven for 6 minutes. Shake pan halfway through to keep from burning. Let cool. 6. Whip heavy cream and add confectioners sugar and rum to taste (I never measure but this is a tough thing to mess up so don’t stress) 7. Top chilled pie with whipped cream. Sprinkle with toasted coconut.
Graham Cracker Crust
1 ½ cup crushed graham crackers
1/3 cup sugar
6 tbsp sugar
1 tsp salt Melt butter. Mix crumbs, sugar, and salt together. Pour melted butter over top and stir until moistened. Press mixture into pie pan and freeze for 30 minutes.
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bigrob
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i guess i knew it was coming
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Post by bigrob on Jun 3, 2010 21:58:30 GMT -5
FUCK YEAH crab cakes! I will be on this shit immediately. I didn't get the chance to do last month's yet, but I love crab cakes too much to pass them by.
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Post by bloodystereos on Jun 4, 2010 8:40:05 GMT -5
FUCK YEAH crab cakes! I will be on this shit immediately. I didn't get the chance to do last month's yet, but I love crab cakes too much to pass them by. What he said. And that pie is gonna rock ! Love Key Lime.
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essbee
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Post by essbee on Jun 19, 2010 20:13:58 GMT -5
franny and I made crabcakes. Pie at a later date.
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meoskop
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Post by meoskop on Jun 20, 2010 0:23:29 GMT -5
I submit this older photo to show that I speak fluent Key Lime Pie. I must protest this addition of coconut. This is Wrong. But not as wrong as my neighbors making off with all my key limes this month. I hope they didn't want all those bananas they had.
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Post by bloodystereos on Jun 28, 2010 9:59:43 GMT -5
Hard Corey - quick question - I have never made the whipped cream before - should I be whisking by hand ? Also I know you said not to stress but.... really how much rum and sugar - roughly - should I be using here. Generally when I pour from a bottle its always a double and I don't want to kill the cream !
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Post by hard corey on Jun 28, 2010 16:26:05 GMT -5
Hard Corey - quick question - I have never made the whipped cream before - should I be whisking by hand ? Also I know you said not to stress but.... really how much rum and sugar - roughly - should I be using here. Generally when I pour from a bottle its always a double and I don't want to kill the cream ! Only whisk by hand if you want an appreciation for the forearms of your female ancestors. Put a tablespoon of rum and three tablespoons of sugar and see how that works.
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Post by bloodystereos on Jun 30, 2010 17:10:59 GMT -5
Made the crab cakes and the pie last night. Both were good , the pie is pure evil. Gonna try to put the pics up... oh yeah.. I ate half the piece of pie I cut out before I realized I forget the picture so , I just took a pic of the rest of the pie. I decided to broil the crabby patties. I think this picture post is gonna work ! Thanks to essbee Yay ! It worked . Thanks again essbee. It was easier than I thought to load the pics. The actual cooking however took like 3 hours hehe... I am not the fastest chef in the west. Fair Warning - now that I know how to post pictures... well lets just say I already have a problem with drunk dialing...
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Post by theblondette on Jun 30, 2010 18:28:38 GMT -5
I haven't made anything for this yet. Fail. But I shall suggest recipes soon. Tomorrow I move down to London so it won't be for a couple of days! Kyle, that looks great
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