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count2infinity
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Postby count2infinity » Wed Nov 15, 2017 8:10 pm

We're having a company pie baking contest Monday... anyone have a great pie recipe?

columbia
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Postby columbia » Wed Nov 15, 2017 8:11 pm

At worst, the dogs will eat well for a month.
Do it!

mac5155
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Postby mac5155 » Wed Nov 15, 2017 8:18 pm

At worst, the dogs will eat well for a month.
Do it!
If you're replying to me (lol) I don't want to kill anyone...

columbia
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Postby columbia » Wed Nov 15, 2017 8:20 pm

My great grandfather cured hams on his farm. I'm sure can you do it - he probably dropped out of school after the 6th grade to work.

blackjack68
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Postby blackjack68 » Wed Nov 15, 2017 10:44 pm

We're having a company pie baking contest Monday... anyone have a great pie recipe?

This with mini peanut butter cups in the ganache along the crust line.

http://www.kevinandamanda.com/peanut-butter-pie/

shafnutz05
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Postby shafnutz05 » Thu Nov 16, 2017 6:51 am

We're having a company pie baking contest Monday... anyone have a great pie recipe?

This with mini peanut butter cups in the ganache along the crust line.

http://www.kevinandamanda.com/peanut-butter-pie/
GREASE CUPS NOM NOM NOM

columbia
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Postby columbia » Thu Nov 16, 2017 10:12 am

Sort of from the Thanksgiving thread....this is the way to run a farm:



Dickie Dunn
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Postby Dickie Dunn » Thu Nov 16, 2017 10:47 am

We're having a company pie baking contest Monday... anyone have a great pie recipe?
Frey Pie.
- Pie crust mix (flour, milk, eggs, butter, etc.)
- Various vegetables (carrots, onions, turnips, parsnips, mushrooms)
- Herbs and spices
- Lame Lothar Frey and Black Walder Rivers

count2infinity
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Postby count2infinity » Thu Nov 16, 2017 12:47 pm

That ain’t gonna win sh*t.

I should go the Ben Wyatt approach and make a calzone.

shafnutz05
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Postby shafnutz05 » Fri Nov 17, 2017 1:11 pm

My wife and I are headed out to Kennett Square tonight. Kennett, as some of you may know, is the Mushroom Capital of the World. In this tiny area, 3% of the world's mushrooms are grown. Anyone that is a fan of fresh mushrooms in cooking should make a pilgrimage.

tifosi77
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Postby tifosi77 » Fri Nov 17, 2017 1:40 pm

There's a restaurant there called Talula’s Table. During the day, it's a sort of country market selling artisinal products and baked goods. In the evening, they set up a communal table for 8-12 guests, and it becomes a restaurant that delivers one of the best dining experiences in the country. They only take group reservations, and you book a year to the day before you want your party to dine there, first come first serve. Currently $108 prix fixe per diner.

shafnutz05
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Postby shafnutz05 » Fri Nov 17, 2017 1:47 pm

There's a restaurant there called Talula’s Table. During the day, it's a sort of country market selling artisinal products and baked goods. In the evening, they set up a communal table for 8-12 guests, and it becomes a restaurant that delivers one of the best dining experiences in the country. They only take group reservations, and you book a year to the day before you want your party to dine there, first come first serve. Currently $108 prix fixe per diner.
Why am I not surprised you have heard of that place? :)

Yes, I've had several people tell me it is the best meal they have ever had. The phones open at 8am each morning to reserve a year in advance, and you literally have to hit redial constantly and pray you're the one. I plan on starting that soon.

Downtown Kennett is a wonderful place to visit.

columbia
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Postby columbia » Fri Nov 17, 2017 1:54 pm


tifosi77
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Postby tifosi77 » Fri Nov 17, 2017 2:02 pm

That Unique Eats segment is how I first heard of the place.

columbia
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Postby columbia » Sun Nov 19, 2017 9:41 am

Sous vide swordfish with a green mole on deck for tonight.

DigitalGypsy66
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Postby DigitalGypsy66 » Sun Nov 19, 2017 10:47 am

Didn't someone want a sweet potato pie recipe? This is one my Dad makes, probably modified from either Southern Living or Bon Appetit.

Pie:
1 9" pie crust
2 cups pureed sweet potatoes
1/2 cup granulated sugar
1/2 cup brown sugar
1 cup heavy cream
2 large eggs, beaten
2 tsp. vanilla or rum extract
2 tsp pumpkin pie spice

Topping:
1/3 cup crushed vanilla wafers
1 Tbsp granulated sugar
1/4 tsp cinnamon
2 Tbsp cold butter, cubed
1/4 cup chopped pecans
1/4 cup Heath bar pieces (optional)
2 cups whipped cream, for garnish

Preheat the oven to 350. Prick the bottom of the pie crust and bake for 7 minutes and set aside.

Mix all of the pie ingredients until fully combined, put in the pie shell and bake for 30 minutes.

Mix together vanilla wafer crumbs, sugar, and cinnamon for the topping. Cut in the butter until it resembles coarse crumbs. Mix-in the pecans and Heath bar bits by hand.

After baking for 30 minutes, sprinkle the topping over the custard and bake for another 30 minutes or until the custard is set when gently shaken and topping is golden. You may need to cover the pie crust to keep it from over browning.

Cool to room temp and chill completely before cutting, serve with whipped cream.

count2infinity
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Postby count2infinity » Sun Nov 19, 2017 10:48 am

I settled on a bourbon apple pie with a bacon struesel topping. Here goes nothing!

tifosi77
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Postby tifosi77 » Sun Nov 19, 2017 11:58 am

Sous vide swordfish with a green mole on deck for tonight.
The only seafood I've ever boiled is salmon and halibut, please report results.

columbia
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Postby columbia » Sun Nov 19, 2017 1:15 pm

Will do.

I made a kimchi and spring Onion frittata for brunch. Yep, that was good.

columbia
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Postby columbia » Sun Nov 19, 2017 6:18 pm

Did 150 for 1/2 hour for the swordfish and then seared. Will lower temp the next time - just a tiny bit dry.

The jarred mole was delicious.

shmenguin
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Postby shmenguin » Sun Nov 19, 2017 7:00 pm

I would think you want to be closer to 130.

tifosi77
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Postby tifosi77 » Sun Nov 19, 2017 7:46 pm

I wouldn't want to go above 120, maybe 125, for most seafood. But swordfish is much denser, so maybe 130 is in order.

mac5155
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Postby mac5155 » Sun Nov 19, 2017 8:21 pm

I'm gonna attempt the smokeless brisket, but actually finish it in the smoker... Anyone try this?

Dickie Dunn
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Postby Dickie Dunn » Sun Nov 19, 2017 8:37 pm

Sous vide Chilean sea bass tonight using Serious Eats recipe for sous vide halibut. Was fantastic.

Silentom
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Postby Silentom » Sun Nov 19, 2017 9:16 pm

Didn't someone want a sweet potato pie recipe? This is one my Dad makes, probably modified from either Southern Living or Bon Appetit.

Pie:
1 9" pie crust
2 cups pureed sweet potatoes
1/2 cup granulated sugar
1/2 cup brown sugar
1 cup heavy cream
2 large eggs, beaten
2 tsp. vanilla or rum extract
2 tsp pumpkin pie spice

Topping:
1/3 cup crushed vanilla wafers
1 Tbsp granulated sugar
1/4 tsp cinnamon
2 Tbsp cold butter, cubed
1/4 cup chopped pecans
1/4 cup Heath bar pieces (optional)
2 cups whipped cream, for garnish

Preheat the oven to 350. Prick the bottom of the pie crust and bake for 7 minutes and set aside.

Mix all of the pie ingredients until fully combined, put in the pie shell and bake for 30 minutes.

Mix together vanilla wafer crumbs, sugar, and cinnamon for the topping. Cut in the butter until it resembles coarse crumbs. Mix-in the pecans and Heath bar bits by hand.

After baking for 30 minutes, sprinkle the topping over the custard and bake for another 30 minutes or until the custard is set when gently shaken and topping is golden. You may need to cover the pie crust to keep it from over browning.

Cool to room temp and chill completely before cutting, serve with whipped cream.
You da man. :thumb:

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