To fuck or to cook?

[Fugee]

Originally Posted by Sidd Finch

Last night I had the most fantastic blueberry pie. And it left me wondering this: What's the secret to making a berry pie that is not all liquidy? How does one thicken the juice that will come off the berries, without making a pie that taste like cornstarch?

Nick Malgieri cooks up some berries with sugar and cornstarch before mixing in the rest of the berries and baking.

http://www.ihavenet.com/recipes/Blue...rt-Recipe.html

[Flinty_McFlint]

Originally Posted by Fugee

Nick Malgieri cooks up some berries with sugar and cornstarch before mixing in the rest of the berries and baking.

http://www.ihavenet.com/recipes/Blue...rt-Recipe.html

I've used quick cook tapioca (comes granulated), which kind of thickens the pie filling up and has a nice texture (not too starchy).

[tmdiva]

Originally Posted by Flinty_McFlint

I've used quick cook tapioca (comes granulated), which kind of thickens the pie filling up and has a nice texture (not too starchy).

Yes, quick cook. But the Cook's Illustrated blueberry pie recipe calls for grinding the tapioca in your spice grinder to eliminate globules, plus add a grated-and-squeeze-dry Granny Smith apple. I posted the recipe and pictures of my results (including a blackberry pie variation) on my blog (accessible from my FB profile).

tm

[Adder]

I've been thinking about making one for a bbq function tomorrow, but have never tried. Anyone have a favorite recipe? ETA: I rarely bake, this seemed like an easy choice, and I have become peach obsessed. Also, I would bake it ahead, not try to get all fancy and do it on the grill.

Or for that matter, ideas for particularly good salad/side?

[Greedy,Greedy,Greedy]

Originally Posted by Adder

I've been thinking about making one for a bbq function tomorrow, but have never tried. Anyone have a favorite recipe? ETA: I rarely bake, this seemed like an easy choice, and I have become peach obsessed. Also, I would bake it ahead, not try to get all fancy and do it on the grill.

Or for that matter, ideas for particularly good salad/side?

Old easy camping recipe: peaches, peaches, peaches, with a touch of sugar to make them juice and a touch of flour to thicken, with bisquick bisquits on top. We do it in a foil tin in a tin-foil oven by the campfire, or use a dutch oven suspended over the fire if we're closer to civilization.

Also good with a few raspberries thrown in, for the melba-thing.

[Greedy,Greedy,Greedy]

Originally Posted by Fugee

Nick Malgieri cooks up some berries with sugar and cornstarch before mixing in the rest of the berries and baking.

http://www.ihavenet.com/recipes/Blue...rt-Recipe.html

Yes, that's what I said. You take some chef-blog over my good word?

[Fugee]

Originally Posted by Greedy,Greedy,Greedy

Yes, that's what I said. You take some chef-blog over my good word?

When it comes to baking, I'll always take Nick Malgieri's word over yours.

As for blogs, I'd take what Smitten Kitchen says over your good word too. She's not a chef but she makes amazing stuff and the photos are like food porn.

[evenodds]

Originally Posted by Fugee

When it comes to baking, I'll always take Nick Malgieri's word over yours.

As for blogs, I'd take what Smitten Kitchen says over your good word too. She's not a chef but she makes amazing stuff and the photos are like food porn.

I love Smitten Kitchen. I still use her (and Julia Child's) mushroom technique when I make mushroom and emmental/gruyére/comté quiche.

[Greedy,Greedy,Greedy]

Originally Posted by Fugee

When it comes to baking, I'll always take Nick Malgieri's word over yours.

As for blogs, I'd take what Smitten Kitchen says over your good word too. She's not a chef but she makes amazing stuff and the photos are like food porn.

Well, then, no pie for you when you're next in town.

[ltl/fb]

I made the double Ginger with lemon glaze cupcakes from some issue of Cooking Light, adding bits of candied ginger to the glaze the evening we discovered I have stomach flu, and I'm told they are very very good. Haven't had any myself.

[ltl/fb]

If I make mint-flavored frosting, do I have to color it green?

[Hank Chinaski]

Originally Posted by ltl/fb

If I make mint-flavored frosting, do I have to color it green?

probably- but 2 exceptions: if you guests are vegan anti-additives people who wouldn't want the dye, OR if they're color blind.

[ltl/fb]

Originally Posted by Hank Chinaski

probably- but 2 exceptions: if you guests are vegan anti-additives people who wouldn't want the dye, OR if they're color blind.

I need more/other opinions.

[Adder]

Originally Posted by ltl/fb

If I make mint-flavored frosting, do I have to color it green?

I would say no. There are white mint flavored things out there that don't bother people, so I don't see why it can't be white.

[Icky Thump]

Originally Posted by ltl/fb

If I make mint-flavored frosting, do I have to color it green?

No.

I saw a Ben and Jerry's ad yesterday extolling the virtues of mint ice cream that thad not been artificially dyed green.