Crab pr0n.
Posted on 02/17/2017 4:50:33 PM PST by Jamestown1630
I kind of regret I said I was sorry it was a man, had hoped it was a rustic Serbian woman. I found somewhere it said his uncle Boki something like that. Who knows?
And what difference does it make when he cooks up such neat stuff and has a pet owl?
He might live somewhere in the US, hard to tell. It sounded like he didn't have any great expectations but then his channel just skyrocketed with lots of likes and/or subscriptions. Then he mentions that he does have to cover the costs of filming so much and asked for donations. For all the work some people put into their videos, you can't blame them for wanting something in return. I've wondered how Chef John or all the ones I like can just give stuff away free.
Right now I have just a few channels, got tired of Laura Vitale but sometimes check out Betty's Kitchen, haven't done Phyllis Stokes lately but made a couple of her recipes (the German chocolate pound cake), Chef John, Chef Buck, now AlmanzoKitchen and sometimes an Hispanic cook (been meaning to make her bread pudding). For that I had to order stick cinnamon, star anise, got some whole cloves, always have nutmeg and vanilla on hand, but don't know if I will like those spices (she makes a "tea" with them for flavor).
If anybody managed to wade through my tiresome post, I could use some help with custard pie. I made one with a lot of whip cream, some milk, eggs, in a thawed store pie shell. The bottom crust was soggy and I do not want to paint them with egg white. I am willing to prick and pre-bake partially.
My pumpkin pies I guess my crust (homemade) was a little soggy, nobody seemed to mind. And they went in the oven cold. The custard pie had the milk heated up, then said to cook 35 min in a 400 oven. My after 15 or so minutes it was all puffed up. I turned it down to 250 and finished it.
Other custard pie recipes go in the shell and oven cold, usually 400 the whole time, seem to turn out nice. I don't like the least little bit of curdling, like them silky smooth.
And I've been putting foil on the crimping which I never used to bother to do before, think my oven bakes a little hot.
Guess that's enough for now.
Yep!
But no cheddar (I pulled their recipe off their web site years ago and it didn’t have cheddar. I’ll have to give a try, mayyyybe.) and I dice up and sauté some red or green pepper, celery, garlic to add to it the Imperial.
Love the Imperial sauce sans cheddar. Use it sometimes on crab cakes.
Had the best Cheddar and Crab dip in a restaurant on the Bay decades ago. Do you have one???
I’ve never had that, but this one has cream cheese and cheddar:
http://www.littlemisscelebration.com/2014/01/15/maryland-hot-crab-dip/
I think he probably is in Europe - you can’t keep pet owls in the US except under certain narrow circumstances, and I think a Freeper told me a while back that Ramsay is a European owl.
(I think Chef John has had a relationship with allrecipes.com for awhile now.)
Good to see you back Aliska, was worried about you.
It never arrived and was sent back to the delivery center. Blue Apron is closed on weekends so I checked my account. The had already refunded my money and credited me for more meals.
So they have made up for it..
Thank you so much for caring. 8o)
I had never heard of brushing egg white on, but I looked around and see that this is often suggested. I had always just blind-baked before filling. This recipe has instructions for partially baking the shell with a lining of foil:
http://www.bettycrocker.com/recipes/custard-pie/eb439e5b-41ae-40f9-8b0a-418b27fd2387
One tip I read about years ago was to heat up some apricot marmalade until it loosens & becomes more liquefied & spread on the bottom crust w/ a pastry brush. I have never tried it, but the tip stuck in my brain. ; )
The apricot jam sounds delish.
Just a thought.
For a custard pie-—brushing the pre-baked crust using melted chocolate, then letting it set before adding the custard—— sounds might tasty.
Thanks you, darlin.
I’ll cut back on the cream cheese, fiddle with it a bit and let you know how it turns out.
Got a pound of crab in the freezer and my desire to play with it is becoming overwhelming. LOL!
Mmmmm....Crab...
Their pie looked smooth except got a little too hot on the bottom rim; there are some bubbles in the custard. I'd be happy with that though.
So why even bother with a pie? Just bake custard and use a water bath.
leaning conservative, thank you for your suggestion. I never have preserves on hand but have this gorgeous apricot cream pie I'd like to make if I get real ambitious and for something special. But it doesn't sound like something I'd like in the bottom of my pie. My mom used to mix a little flour and sugar in the bottom for fruit pies which I did when I thought of it but wouldn't do it for custard, pumpkin, etc.
The custard pie I made did turn out creamy in spite of the crazy times and temps. I think all the cream mixed with whole milk made a difference, just wasn't happy with the crust. So if I make that one again, I will prick the crust and pre-bake a little, not all the way and put foil on the crimping. Plus I might make my own crust.
I hate making pies any more anyway. Too much fussing, mess and dirty dishes. I got some nested frozen 9-inch crusts from the store and they weren't bad.
The best part is they didn't break like frozen crust can do because it's brittle. So I don't know if I will buy more of those or not. Pies work better for me in my glass pans, not the cheap aluminum ones.
And I might try egg-yolks only for the custard for the taste but I hate having lots of whites left over. There's a bunch of stuff I could make with them but it's more fussing and mess.
Great idea! Chocolate makes everything better ; )
Crab pr0n.
Very nice. I like crab first, shrimp second, and lobster least.
I'm... possibly biased. :)
It’s a little...um...’sweet’, for me.
CREME DE MENTHE CAKE
ING (18 1/2 ounce) box yellow cake mix 1 (3 3/4 ounce) package vanilla instant pudding mix 1/2 cup orange juice 1/2 cup vegetable oil 1/2 cup green creme de menthe 4 eggs 1 cup Hersheys Chocolate Syrup
Cream Cheese Frosting 11 ounces cream cheese, softened 1/4 cup butter 1 teaspoon vanilla 1 lb confectioners' sugar, 2 tb creme de menthe
METHOD Combine cake/pudding mixes, oj, oil, creme de menthe. Add eggs, singly, beating about 10 min at med. Pour 2/3 into greased/floured 10-inch Bundt pan. Add chocolate syrup to rest batter; pour over 1st batter. Bake 350 deg an hour. Cool completely; frost.
SERVE slices w/ sprig of mint.
FROSTING: Combine cream cheese/butter. Add vanilla, stir in conf; beat smooth. Stir in creme de menthe, optional nuts/cocount.
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