TdeV

My pie was a disaster in almost every way. Gretchen McKay's Blueberry Cream Pie recipe appeared in my local paper, though this is a different link. I didn't want to make a single pie––too hard to cut cleanly. Brief internet research revealed that individual pies take more crust ingredients than a single pie; it was suggested that doubling the recipe would be adequate, extra pie shells could be frozen for another day. Having no graham crackers, I thought to substitute ginger snaps. Nabisco Ginger Snaps were a favoured youthful dessert so I bought a box, but the modern version is a hard tasteless (ginger-less) hard cookie. It seems that different manufacturers have different graham cracker sheet sizes, so there was no way (for me) to calculate its weight. Also unclear on whether the recipe called for a single graham cracker or a sheet of crackers, I counted out 24 Nabisco ginger snaps, thinking that I was doubling the recipe. And so added 12 tablespoons of melted butter (excessive). And whizzed in the Cuisinart for too long into a fine powder. Perhaps you can see how rock solid this "crust" is. The blueberry filling went fairly well, though I added an extra tablespoon of ground blueberry powder, and used lime oil in place of lemon juice. (I'm probably not a very reliable cook 🙄). For the topping, the cream cheese was too cold. With the addition of heavy cream, it wasn't long before I turned it into butter. While I managed to get the "crust" loose from the pie pan after baking, this was not possible once the crusts were filled. Using a sharp vegetable knife, I eventually got them loose but probably wrecked the pan. Now, here's the funny part. Everybody ate almost all of the pie! Moreover, no one lost a tooth. My friend took to calling it Blueberry Cream Toffee Torte. 🤣

Got a recipe, Kay?

Happy birthday, Kim. I'm soooo hungry now. 😂

Does anyone have advice for dehydrating blueberries? My guidebooks say to put the blueberries in boiling water for 60 seconds, then dehydrate. However, I've found that I end up with a LOT of blueberry juice on the silpat and racks. Seems like a horrible waste. Ideas?

What's the difference between Blanching, Scalding, and Parboiling?

5 of those would be a fun price! 🤣

@KennethT, you took all your gear with you, right? It's amazing all those great tools you had. And thank you for this fascinating story.

I butter *every* sandwich.

Hi @weinoo, those scones look fabulous. Will you share your recipe?

The only CSA I signed up for is from my florist. Every 2 weeks, I collect an arrangement from the farmers' market. The arrangement fits in a simple glass vase which is wrapped in newspaper, then placed in a plastic one gallon bucket. Next time I go back to the market, I give him back the bucket and vase. I don't do any vegetable CSA because I like neither radishes nor turnips. 🙄

This one of my favourite meals from the APO: Fish and Chips with homemade mayonnaise. Cooked at 450°F with 80% steam. This time I had two large pans for the potatoes and sweet potatoes, plus one pan for the salmon. The topping came from a vacuum-sealed packet in the fridge made from nuts and ginger and . . . As you can see, one of the diners is very fond of homemade mayonnaise Dessert was Hot Summer Spoon Cake, see here.

Raspberries, blueberries, and huge beautiful blackberries in Hot Summer Spoon Cake from King Arthur Flour. It's eaten hot with a dollop of ice cream. Mine was a little gummy, so could have stayed in the oven longer. Also, I washed the fruit before I used it, so perhaps too much liquid. Very tasty indeed. We have leftovers. King Arthur Hotline said the "proper" texture is halfway between cake and pudding and it's a toss-up whether to reheat because some of the texture will dry out. Since mine was a bit gooey, she definitely votes for reheating it (and adding ice cream).

Indeed.

A fascinating story so far, @Suthnautr! Hope you find fast friends. Welcome to eGullet.

Can't wait, can't wait, can't wait, can't wait, can't wait, can't wait, can't wait, can't wait . . . 😃

I just bought some microgreens which are 7 seeds. Unfortunately they did not label the packet they sold me, so I can't say exactly. I think kale, broccoli, sprouts, leek. Are you making your own mayo? After thinking about it for years and years, I started making my own mayo about a year ago. An amazing difference! And you could flavour the mayonnaise differently every time you made a batch.

If you know of an email address where we could send a note, please let us know. Thanks.

DH makes a tasty marinade which is sealed in the bag. 130°F for 24 hours. Skirt steak dried off, then broiled for a few moments. Edited to add that the last time we made skirt steak, it was sous vide-d for 48 hours.

No picture, sorry, I just thought to mention my disaster. Friday I had a pretty ripe cantaloupe, part of which got used as melon + prosciutto appetizer, balance sliced into 1/" - 3/4" slices which rested on the Silpat mats until about 6 p.m. whereupon the trays were added to the APO at 125°F/52°C. Next morning I opened the oven, to see if they were dry (almost, but not yet) and decided to eat the one I'd squished. Turning it over, I saw it was covered with black mould. So I turned over the rest. Almost all with mouldy spots. Sadly, all the pieces were tossed in the trash. Which was a shame. The one I ate had a lot of flavour with a whisper of sweetness. Good idea, faulty execution. What I should have done was a bath with a splash of lemon juice or acetic acid.

@Anna N's original post here My link to Fine Cooking recipe is here or Soup of the Bakony Outlaws (but link won't be around for long!)

@heidih enthused here about Julia Child's chocolate mousse.

Just discovered Honey-Glazed Chicken, Sweet Potato, and Peach Skewers

Staff note: This post and the following three were split from the Snacking while eGulleting topic, to keep both discussions focused. @Kim Shook, the recipe lists a stray 1/2 cup of something; could you please say what? This posts and the next three were split from the Also, what is 10X sugar?

I'm sorry to be so late, Darienne, but could you say more about this pie? Perhaps a recipe?

I was thinking I must be living a different life, or had been absent for a while; I couldn't remember things in the grocery store being so expensive!