Text 13700, 79 rader
Skriven 2011-07-20 14:20:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: pah 604
===============
 DSh> Mine are pecan, lemon meringue, blueberry and apple.  I also like key
 DSh> lime pie, but don't get it often.
 DS> Jeez, Dale, I just like pie. I'm not sure I can narrow it down to a
 DS> couple of favorites.  There are a bunch of them I really love:

I pretty much like pie, just so the crust is made with lard.

 DS> Apple, peach, rhubarb and it's cousin strawberry rhubarb, blueberry,
 DS> lemon meringue, and key lime (like for you, that one's a rare treat -
 DS> but if I find a bag of key limes on the markdown table at Stop & Shop,
 DS> I  always buy it and make a pie.)

But recently I discover that my taste for things sour and bitter
has declined precipitously (perhaps as my blood sugar has
increased - I think I can now count myself in the Dirty Dave
extra-sweet category). I no longer enjoy heavily-hopped beers,
such as IPAs, and I can hardly stand anything lemon at all -
was never so fond of it as many are, but now it's coming close
to an aversion.

I find that what continues to float my boat is the extremely
bad for me vanilla custard; chocolate cream and coconut cream
are beginning to make me drool, though I shouldn't eat anything
like them at all at all.

 DS> Also: Gooseberry, pineapple, and cherry.  And Maryanne and I developed
 DS> an awesome mixed fruit pie recipe after tasting one we bought at one
 DS> of the local orchards. They called it "Fruits of the forest pie," and
 DS> it had apple, blueberry, strawberry, and raspberries.  We add other
 DS> stuff for our version.

Pineapple pie? Even in the best of circumstances I don't
think I'd go for that, though I admit I've not tried it.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Asparagus Meringue Pie
 Categories: Fcb, Desserts, Pies, bizarre
      Yield: 6 Servings

    1/2 c  Butter/margarine softened
      1 pk Yellow cake mix
      1    Egg
           FILLING:
  1 1/2 c  Sugar
    1/2 c  Cornstarch
    1/4 ts Salt
      2 c  Pureed cooked asparagus
      4    Eggs separated - reserve
           -whites
      2 tb Softened butter or margarine
      1 tb Grated lemon peel
    1/2 c  Lemon juice
           Few drops green color
    1/4 ts Cream of tartar
    1/2 c  Sugar

  CRUST: Preheat oven to 350 degrees, grease bottom and sides of 13 x 9
  inch pan. In large bowl, combine cake mix, butter and 1 egg; mix
  well. Press into pan.

  FILLING & MERINGUE: In heavy sauce pan, combine sugar, cornstarch,
  salt and pureed asparagus; cook over medium heat stirring constantly
  until mixture just comes to a boil. Remove from heat. Beat egg yolks
  slightly; stir in 1/2 cup of hot cornstarch mixture into egg yolks.
  Add all back to pan. Continue cooking until mixture thickens. Stir in
  butter, lemon juice and grated lemon peel. Pour over cake mixture in
  pan.

  Beat egg whites with cream of tartar until frothy. Gradually add
  sugar, beating until stiff peaks form. Spread over filling to within
  1/2 inch of sides. Bake 25 min or until golden brown. Refrigerate
  1 hour. Source unknown

MMMMM

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