Culinary, Arts, Thread.

#55,177
#55,177
NorCalVol67 said:
Oh lawdy, I was looking through the last couple of days trying to figure out what that was.

That was back when he was posting in the Baseball forum a lot and actually often made sense.
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That was in the ff in 19 in a Vandy thread. It don't matter he's a gater.

Go outside and slam your nuts with a hammer and 4 hail Mary's. Then you'll be forgiven.

Need pics.
 
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#55,179
#55,179
Any of you remember people in the ff a couple of years ago saying Vandy owns us? I got into a couple of arguments over that stupidity.
 
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#55,182
#55,182
Need input from anyone who’s familiar with making pecan pies, including @Behr

Due to inefficient timing in oven use *cough* wasn’t me *cough*, I wasn’t able to bake the bourbon pecan pie before switching to convection for the turkey. So I’ll have to bake it at my daughter’s where we’re eating, and it takes 55-60 minutes in the oven + 40 minutes cooldown on the counter.

I’d like to prepare the pie here and transport it to her house for baking, avoiding having to do the stovetop part in the chaos kitchen. She’s 5 minutes away.

Q1: are the ingredients sloshy or more gelled? I don’t want melted sugar spilling onto my lap.

Q2: reverse worry: will the contents gel up too much on the way, affecting the texture of the baked pie?

TIA
 
#55,184
#55,184
VolNExile said:
Need input from anyone who’s familiar with making pecan pies, including @Behr

Due to inefficient timing in oven use *cough* wasn’t me *cough*, I wasn’t able to bake the bourbon pecan pie before switching to convection for the turkey. So I’ll have to bake it at my daughter’s where we’re eating, and it takes 55-60 minutes in the oven + 40 minutes cooldown on the counter.

I’d like to prepare the pie here and transport it to her house for baking, avoiding having to do the stovetop part in the chaos kitchen. She’s 5 minutes away.

Q1: are the ingredients sloshy or more gelled? I don’t want melted sugar spilling onto my lap.

Q2: reverse worry: will the contents gel up too much on the way, affecting the texture of the baked pie?

TIA
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You'll be fine.

"Including Behr"? Wtf?
 
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#55,189
#55,189
hmanvolfan said:
If it’s unbaked then how is the sugar melted? Just cook it til it’s done and then there aren’t any worries.
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You melt the sugar in butter on the stovetop and stir in all the wonderfulness before you pour it into the pie shell. Then you bake it. Imma taking it for a little drive before baking.
 
#55,190
#55,190
Behr said:
I think you'll be okay for 5 minutes, I don't really remember how liquidy it is or really if it'd be too thin for a trip. Put it in a bowl and cover with plastic wrap if you’re skeert.
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I’ve never been this well-prepared for a big holiday meal before, and I don’t know how to handle it other than finding things to fret about. 🤪
 
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#55,197
#55,197
Behr said:
Mixing bowl for transport was a good idea.

How'd it turn out?
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Yeah, that bowl was a lifesaver. A definite challenge to pry the pie pan out, lol. Memo to self: stop being lazy; make your own dang pie dough. Marie Callender pie shells are in no way, shape, or form deep-dish; and contents WILL spill over.

The pie was great though. Took forever to cook (see pie shell gripe) and “interesting” to slice, but veeery tasty. It’s already gone, as opposed to the 3-qt bowl full of sliced turkey.
 
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