Posted on 07/12/2017 4:42:25 PM PDT by Jamestown1630
I’m a little late to this bandwagon, but I recently learned about ‘Crack Pie’ - a pie that has become very popular since it was introduced in Momofuku’s Milk Bar bakery. I haven’t made it, but it looks wonderful, and very party-worthy. Has anyone made or eaten it? (The following link goes to all of their recipes, and you have to scroll to find 'Crack Pie':
http://milkbarstore.com/main/menu/recipes-and-how-tos
We’ve done beets before, but I was impressed by this beet salad from P. Allen Smith, which showed up in one of my gardening newsletters this week.
I will be away next week, but back the week after. Having a lot of trouble posting tonight, hope you all get this.
-JT
came across this Rose Apple pie masterpiece on imgur...a practice piece for someone's county fair entry.
right click view image for hirez view.
That’s beautiful. I’ve seen the roses done alone in muffin tins, too.
I can never get a nice edge like that...
The small apple roses tarts are quite nice....
Wonder if I could do bacon roses on a meat pie....hmmm
;>)
I guess this is proof that whatever we can think of, somebody’s done it:
http://jesspryles.com/how-to-make-bacon-roses/
I also think this Parisian APPLE TART topped w/ apple rosettes is magnificent.
Unless a progressive or socialist dream is involved. ;>)
Thank you for the link. Bacon roses go to the top of the kitchen experiment list!
Now that’s pretty amazing as well. Looks as though it’s made entirely made of puff pastry.
Yumm..mmmmmMMM.
I thought the apples were puff pastry......but they are actually apples cut skillfully by a patissier.
Seems to me you could make the leaves out of lettuces, and the whole thing edible. But I would put a ‘bud’ of something in the center, so it’s not just a wad of bacon...(not that there’s anything wrong with that...:-)
Was out of town, just found the thread today. I am saving the crack pie recipe. I can’t quite imagine how it tastes but my family will probably love it!
People have compared it to an old fashioned Chess pie; and I’m assuming it is very sweet and rich.
I roast beets weekly and there never is anything left to freeze. So I don’t know if you can! ;)
Whoa! Such cool ideas! I just throw my lemons into the fridge drawer and some make it, some don’t. Now I can keep them all.
My grandmother did the herb thing, but without the bags over the little glasses of herbs soaking in water.
But the hamburger thing!!!!! I could buy grassfed meat on sale, mix it with minced bacon (turkey bacon for us cause kosher), then do that squared and frozen thing! I love that idea! (Can’t put the herbs in it like the video because KIDS REJECT BURGERS WITH GEEEN IN THEM! Lol.)
Saving this baba ganoush recipe.
I must say, I admire you: on top of research on every serious political issue, and kicking butt in the kitchen!!!
I had a ancient American recipe book once and also went through all the pies. Loved doing it. So fun and interesting. I was newly out of college and still living with two best friend roommates (who are still besties of mine) and they LOVED my baking phase. I also went through a Classic cakes cookbook. They got to eat it all!
You’re just a sweetheart.....and you picked a great recipe.
My way of enjoying the b/g, is having a small bottle of evo at hand....and drizzling more on as it gets dipped out and chowed down.
We haven’t mentioned crusts. I found the perfect pie crust recipe. Double recipe for a double crust. This guy researched like heck, and used some Japanese recipe to improve and make foolproof the typical American pie crust recipe. I use this now exclusively for my pies.
https://www.williams-sonoma.com/recipe/christopher-kimballs-no-shrink-pie-dough.html
Most of my family prefer pies for their birthday over cakes as well.
I’ve never been up there. Wow.
Mmm, must make.
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