If you could pop in my kitchen right now, you could tell that j.krue was here this weekend. I just slipped two pies in the oven and am currently blogging on an iMac while jamming to Tori AMos. Right now Tori's singing Happy Phantom.
The pies are a new recipe, mostly pumpkin and evaporated milk. Also all the regular spices in more or less standard proportions, plus dry mustard, cocoa, vanilla, hazelnut syrup, and some cognac. Woohoo! I hope it turns out.
By the way, does one or does one not glaze pumpkin pie crusts with egg yolk?
Posted by nickles at November 9, 2004 03:13 PMThe pies smell good, Bob. Don't worry, I won't eat them :)
Posted by: e. donovan at November 9, 2004 04:25 PMNot necessary to glaze. Only necessary to EAT. Worry, I will eat them.
Posted by: jeep at November 9, 2004 06:52 PMYep I was there ;-)
Posted by: jkrue at November 10, 2004 09:21 AMjkrue and grammarqueen should remember another pie crust episode that didn't turn out so well.
HAHAHAHAHAHA!
Anyway, I tried a piece of pie last night and am thoroughly pleased. I'm tickled pink, actually. But I discovered that custard pies don't bake into a solution, they bake into a suspension. Like a colloid -- mayonnaise for example. This is why pumpkin and other custards will crack and occasionally "weep" if not eaten within a day.
Maybe I can take a picture soon.
Posted by: bob at November 12, 2004 10:49 AM