CookBot

Please don't throw things at me, but have you considering dispensing with the graham crackers (or cookies) altogether and going for a salty/savory crust? In the Carolinas there's a version of lime (or lemon) pie that has a filling basically identical to Key Lime, but the crust is made with crushed saltine crackers. It originated at a legendary restaurant in Chapel Hill, North Carolina. I find I much prefer the salty contrast of the crackers against the sweet/tart filling. Some people use pretzels for the crust, too, but I tried that and found the saltines preferable. (I also prefer a meringue topping to the standard whipped cream.) From Food52 -- Atlantic Beach Pie: https://food52.com/recipes/29939-bill-smith-s-atlantic-beach-pie

I kind of like the way your burnt demararra bits look. Ultra-caramelization!

Count me among the ClearJel fans, but if it's not available I go with cornstarch. Flour muddies the filling too much. ClearJel is also the only thickener you can use if you're canning pie fillings. The heat of the canning bath doesn't kill it's thickening ability. I made a peach pie this past week -- the only baking I've done since the summer heat set in. ClearJel will give you super-clean slices.

No added fats ever! I wouldn't be going back to that restaurant.

Famously one of Julia Child's favorite appetizers to put out for her guests.

I've done that! It's delish. Best with rye bread. Fast meal for me = quesadillas, every time. Because I almost always have tortillas and a decent cheese on hand. And if you own a convection toaster oven, you don't even need to dirty a pan.

Thank you! I can't say I ever notice much variance in the shrimpage from year to year (I've been here for 12 now), other than in price, which is holding fairly steady this year @ $12-14/lb. I have noticed though that most of the local shrimp seems to be coming from Darien, Georgia. Blue crabs are in this week, which would mean gumbo if the blasted weather would cool down a bit.

Thank you so much, Smithy! Like everyone who's been cooking for a while (30 years in my case), I have a repertoire of standards, but I am very much a recipe follower. I am not at all a seat-of-the-pants flyer. Sometimes I wish I was more of an improviser, but that just isn't me.

Thank you very much! And after I get up to speed on the etiquette around here, I'll def share some of my meal methods.

Thanks for the welcome, and no, that's not my kitty. My cat Pickles would be terrified of any cat who looked that mean!

Hey there -- I can't say I'm a long-time lurker who decided to join, because I was only reading eGullet for a few days before I knew I wanted an account. I'm a private chef in the Coastal Carolinas. I lost interest in restaurant cooking, and now find it much more gratifying to focus on excellent home cooking. I'm fortunate to be able to work for a single family who have very broad interests in food (and no food restrictions or allergies at all!). Apart from food issues, my interests are film noir, literary fiction, and collecting vintage perfumes. Looking forward to getting to know you all!