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Do You Like Eating Pie Crust By Itself?
"I always wonder why so much sugar and cornstarch is added to pie"
@Heart, I would imagine it's because that's how grandma used to cook them. Oh, and even though I've never had turtle pie it sounds great! A local restaurant here makes turtle soup, and he also makes his own pies. I can almost imagine what it would be like if he made a turtle pie.
Do You Like Eating Pie Crust By Itself?
Unbaked pie crust rolled in sugar, eaten and washed down with ice cold milk. I'd even go for a pie crust dough ice cream.
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Tappy Hat Fuesday! Fave Paczki Flavor?
Posted by LunaPierCook, February 24, 2009 at 5:57 AM
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Recent Comments | Response to Comments
What's your stuffing / dressing recipe?
I found a copy of Margaret Rudkin's Pepperidge Farm cookbook. In the book, she talks about how their Sage & Onion stuffing mix was the first commercially available, and how it was derived from her grandmother's recipe. I haven't tried her grandmother's recipe (I do use the bagged), but I did post that recipe here.
Do You Like Eating Pie Crust By Itself?
"I always wonder why so much sugar and cornstarch is added to pie"
@Heart, I would imagine it's because that's how grandma used to cook them. Oh, and even though I've never had turtle pie it sounds great! A local restaurant here makes turtle soup, and he also makes his own pies. I can almost imagine what it would be like if he made a turtle pie.
Do You Like Eating Pie Crust By Itself?
Unbaked pie crust rolled in sugar, eaten and washed down with ice cold milk. I'd even go for a pie crust dough ice cream.
Any food you could eat daily til' you kick the bucket?!
Flint Coneys. I grew up on the things, ate them every day when I served them last summer at a beachhouse. They're the food of life to me.
Your Clever SE Name
I live in Luna Pier, Michigan, I cook at least once a day, and I have a blog called Luna Pier Cook. So, that's who I am.
Where to eat in Ann Arbor, MI?
I recommend either Gratzi or Palio. They're both part of Mainstreet Ventures which is a favorite chain in both the Ann Arbor and Toledo areas. I've eaten at most of their restaurants in both these areas and keep going back (as friends and family do) simply because the food is quite good.
Photo of the Day: The Back of Someone's Head
Yeah, Erin's the better-looking of the two. :-)
Foodie Vacation
Hamilton, Bermuda. Local, due east of North Carolina ... British, they drive on the wro ... er ... other side of the road ... and decidedly international, with excellent beaches and waters.
Walk the Wok. Talk the Talk. Dinner Saturday, Oct. 10th.
We're all rather ill here, so I'll be making chicken noodle soup as soon as the ingredients show up.
Hot Dog Of The Week: Detroit Coneys
I grew up on the Flint dog, and lived 1.5 blocks from Angelo's about 20 years ago, so that's the one I like. I also like Todoroff's Jackson-style dog as it's closest to the Flint style, with the American/Lafeyette Detroit versions last.
For anyone interested, my recipes for two styles of Flint coney sauces are on a PDF here. Print that on two sides of one piece of paper and fold it in thirds for a little pamphlet on the subject. Two sauce recipes are there, one made with ground chuck and ground Koegel Vienna's with the natural casings, answering rumors that Angelo's sauce has the dogs in it. The other recipe is based on ground chuck, ground beef heart and beef kidneys for a more traditional taste that's also more accurate.
Finally, Koegel makes their own version of the Detroit coney sauce. Uptown Coney in Ann Arbor and Chelsea serve this sauce but on the same Koegel Viennas used in the Flint coney.
Blogs, Blogs, Blogs! Every 'Blog' Thread in SE Talk History (Almost)
See, an ambitious SE'r would have broken out all the listed blogs into a categorized list, but n-o-o-o-o-o ...
Leftovers: The Day's Stray Links
As to the candy thing, "Moore said his results were not strong enough to recommend parents stop giving their children candies and chocolates. 'This is an incredibly complex area,' he said. 'It's not fair to blame it on the candy.'"
No, it's not. You might be able to blame it on high fructose corn syrup or some food colorings (British study, sorry ... colourings). But to make this kind of broad generalization does a disservice to an entire industry, and organizations such as the Milton Hershey School.
Dammit, now I've got myself worked up. Where are those chocolate truffles ...
They carry ________ but not _________?!
@betteirene, each Hebrew National dog is 49 grams (7 * 7, of course!), making the package 343 grams or about 0.8 lbs. The Koegel Viennas I get here in Michigan vary in weight as the dogs are handmade and the individual lengths can be quite different in a single package.
They carry ________ but not _________?!
I was in the Toledo Costco the other day and found they sell laptops but no cases. However, the online store suggests the case to order with your laptop. Weird ...
When I get a giant, fresh, still-warm donut I want to wash it down with a pint of 2% milk. It's just not the same with a pair of those little 1% or skim cartons from elementary school, but that's all the bakeries seem to have to offer.
I'll pay upwards of $3.50/package for a good hot dog. Koegel, Kowalski, Hebrew National, Nathan's ... But why do I have to put up with store brand or equivalent buns? Don't even talk about those Aunt Milly's beastly buns that split along the seams ... Oh, and Hebrew needs to come up with their own bun package so I don't have to buy 8 packs of their dogs for the 7 packs of buns I have to buy to even out the count ...
Fluffernutter: Massachusetts' State Sandwich?
Michigan ... probably fish, likely walleye or perch, maybe trout, or even salmon. Whitefish are plentiful in Lake Superior, so that's also a possibility.
French in a Flash: Green Tapenade Pasta Salad
Great pics Kerry. "... decimate the garlic clove in the food processor. When it is in a million pieces ... " Yeah, that's how writing should be done to keep it interesting. Maybe you should do this for a living! :-)
mango chili?!?!?!
Joe Perry makes a Mango Peach hot sauce. A couple years ago I put together a Mango Peach Chili recipe that uses 3/4 cup of his hot sauce. You can get the sauce from Joe's web site or in the stores of most Hard Rock Cafés. The recipe itself is posted on the food section of Joe's web site. I think you'd need to buy three bottles of the sauce to get near the 3/4 cup you need though, so make sure the bf is worth it! :-)
Paula Deen Is Trying to Kill Us, With Cookware!
Flabbergasted here. There are too many excellent and reasonably-priced cast iron lines such as Lodge for anyone to buy or brand their name on anything so cheaply made. Has Paula gone too commercial? I'm beginning to wonder.
Eric Ripert flat top grill?
I saw no one had commented yet so I went looking; This article says he used a piece of slate when grilling black bass. Maybe the slate is what you're looking for?
What Fall Foods Are You Excited For?
Apple butter on thick homemade bread.
Labor Day Menu Ideas
I'm sorry to feel compelled to bring this up, but I've seen better chili dogs in the freezer section. There are too many possibilities for this, too many varieties of good chili dogs, from West Virginia, to Chicago, to the many carts in NYC, to include this one. I may be disagreed with here, but the many negative comments on that post should have been considered before it was linked here.
My First Taste of Bison
Beautiful stuff, Kerry. Thanks for posting this.
Weekend Cook and Tell: Labor Day Barbecue
I'll be making a Flint-style coney sauce but doing it the right way. Instead of using ground chuck and ground hot dogs in the sauce, it'll be beef kidneys, beef heart and ground suet.
What's for Dinner? 09/03
Kielbasa slow-cooked in a nice, dark beer, and pierogi and onion sauteed in butter.
What's your stuffing / dressing recipe?
Locatelli is romano cheese. So if you can find some pecorino romano cheese grated. It is salty so add it first a few tablespoons and then do you salt. I really love the stuffing I make a huge amount so we have left overs.
Do You Like Eating Pie Crust By Itself?
I agree that a higher crust-to-fruit ratio is preferable with fruit pies. The filling is often too sweet and I like a good thick crust to balance it.
Do You Like Eating Pie Crust By Itself?
I loooooooove pie crust unplugged, especially hot, with a glass of ice cold (whole) milk. I usually make a two crust recipe even if I just need one for a pie so I can have a special treat.
Do You Like Eating Pie Crust By Itself?
Not particularly but my husband loves, loves, loves pie crust by itself.
Do You Like Eating Pie Crust By Itself?
@PommeDG: Knowing Robyn's mom personally... yeah, this conversations definitely happened.
Do You Like Eating Pie Crust By Itself?
I totally ignore the fruit - especially when its way too gooey. I'm a crust eater all the way.
Do You Like Eating Pie Crust By Itself?
@PommeDG: Yeah, she was....I talked to her on the phone yesterday afternoon before I wrote this post. (Can't say I have a recording of the conversation, but my coworkers overheard me.) After she told me how much she liked crust and how not into filling she was, I said something like, "Uh mom, people usually like to eat both together," and she she responded with surprise. Not that she doesn't understand that people tend to eat both together, just that her tolerance for sweetness must be so low that she's surprised most people enjoy the fillings, or something like that.
Do You Like Eating Pie Crust By Itself?
When you told her, your mother was suprised that people like to eat filling and crust together?!? :-| Shouldn't an artifice at least serve a purpose and be a little less obviously contrived?
Do You Like Eating Pie Crust By Itself?
I heart pie crust. I usually eat the fruit filling first leaving the pie crust to enjoy last. When I have leftover pie dough scraps, I end up putting dabs of Nutella in and making mini turnovers.
Do You Like Eating Pie Crust By Itself?
Oh I have been doing this for years! I used to joke that I performed "stealth surgery" on pies because I could hit the dessert table at family Christmases or Thanksgivings and remove 2 slices worth of crust, leaving behind most of the filling, and no one realized what I was doing:)
If fillings are made with good, fresh fruit and not loaded w/ sugar, I'll eat them. But all too often, I'd take a bite and realize the apple or cherry filling was canned. Not wasting calories on that, thanks!
Do You Like Eating Pie Crust By Itself?
I also love pie crust and save it for last. On the rare occasion that my mom made pies from scratch, she'd roll out the scraps and do the sugar/cinnamon thing as a few people above described. I liked that better than the pie.
Do You Like Eating Pie Crust By Itself?
My mom is completely the opposite. She'll eat the filling and maybe half of the top crust, and leave the rest for the dog!
Do You Like Eating Pie Crust By Itself?
When we were young, my grandmother always dusted the pie crust with cinnamon sugar and baked them. Those toasty, crispy, lightly sweet bites were always my favorite part of the pie making process.
Do You Like Eating Pie Crust By Itself?
I love pie crust. I always save the crust for last.
Do You Like Eating Pie Crust By Itself?
Depending on the fruit, I will often leave a little mound of filling untouched and polish off the crust - I like a less fruity crust-to-fruit ratio in my bites. Mmm... crust.
Do You Like Eating Pie Crust By Itself?
Goo-enhanced crust + ice cream!
Do You Like Eating Pie Crust By Itself?
i love pie...filling, crust-all of it.
i get weird with cake tho-leave off the icing entirely & just let me at the cake itself.
Do You Like Eating Pie Crust By Itself?
That's very funny, because everyone I know actually hates eating the crust and would rather the pie be without it. Well, besides me. The crust has always been my favorite part.
On the other hand, maybe they don't like the crust because they're used to buying store bought pie shells instead of making their own. Home made is definitely the best.
As for the pie filling, I really dislike most fruit pies because, indeed, they're too sweet and way too gooey. Coconut is my favorite, pumpkin is lovely, lemon is very nice, and chocolate is good too, but I usually can't eat a fruit pie unless I make it myself.
Do You Like Eating Pie Crust By Itself?
Crust is a boat and filling is the reason for the pie!
But;; I enjoy crust part more than filling. well I actually like eating filling and crust seperately and it all comes together eventually anyway:)
Do You Like Eating Pie Crust By Itself?
I sprinkle the pie crust trimmings with sugar and cinnamon, roll up in twists, and bake. Or roll out pie crust in rectangle shape to fit cookie sheet. Bake, then break up, add strawberries and whipped cream for strawberry shortcake.
Do You Like Eating Pie Crust By Itself?
I generally eat the two parts separately, saving the best part (the crust of course) for last. Then I'll go around the table and ask everyone else if they're going to eat their "pie bones"!
Do You Like Eating Pie Crust By Itself?
@Ineedtacos: I still roll out and bake the extra crust for my grand kids, I sprinkle them with cinnamon and sugar.
But I like pies with filling too.
Do You Like Eating Pie Crust By Itself?
Yes. So much so that every T-Giving, I mix a batch of Rose Levy Beranbaum's Cheddar Pie Crust and make cookies out of it. I use gingerbread cooky cutters, brush with egg wash, sprinkle with turbinado sugar and bake. I started this tradition years ago after having made apple pie with the cheddar crust. I had leftover crust and made a few cookies. My daughter loved them and insists every year that we have them.
Do You Like Eating Pie Crust By Itself?
Love the crust. roll out the scraps, sprinkle with cinnamon sugar as my mom did, and roll up into fat little rolls. bake along with the pie.
@heartofGlass: my sister adds no sugar to her pie filling. It's just a little too tart for me, but I put a lot less sugar into my pie than my mother did.
Do You Like Eating Pie Crust By Itself?
@Luna--you were probably pulling my vegetarian leg, but by 'Turtle Pie' I meant the 'pie' version of chocolate turtles--usually some combo of nuts, chocolate, and caramel (and sometimes cookie dough) baked in a pie shell.
@everyone--I wonder why people don't try just baking apples, no sugar in a pie crust. That is the type of pie I like--I think I may try that, just baked apple, some cinnamon and nutmeg. Pumpkin as well.
Recent Posts
Tappy Hat Fuesday! Fave Paczki Flavor?
Posted by LunaPierCook, February 24, 2009 at 5:57 AM
What's your favorite simple sandwich?
Posted by LunaPierCook, December 14, 2008 at 8:40 PM
Someone's recently cooked with ______ that was grown in my yard.
Posted by LunaPierCook, October 9, 2008 at 7:39 AM
Package of Bacon Forces Evac at Lawmaker's Office
Posted by LunaPierCook, October 7, 2008 at 1:27 PM
The Passing of "Newman's Own" Founder, Actor Paul Newman
Posted by LunaPierCook, September 27, 2008 at 10:22 AM
'Restaurants & Institutions' on the 'A16 food + Wine' Cookbook
Posted by LunaPierCook, September 6, 2008 at 12:34 PM
Whole Foods Sold Possibly-Tainted Beef Just Three Days Ago
Posted by LunaPierCook, August 9, 2008 at 7:59 AM
What's your favorite thing in a hot dog bun?
Posted by LunaPierCook, May 27, 2008 at 5:18 AM
DV Magazine: "Shooting HD for 'No Reservations'"
Posted by LunaPierCook, May 25, 2008 at 2:42 PM
My least favorite cookbook in my collection is ________.
Posted by LunaPierCook, May 15, 2008 at 8:47 PM
KFC now grilling chicken ... your thoughts?
Posted by LunaPierCook, March 24, 2008 at 12:03 PM
Giving a kitchen appliance this Christmas? Why?
Posted by LunaPierCook, December 19, 2007 at 4:07 PM
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About LunaPierCook
Website: http://www.micuisine.com/lunapiercook/
Location: SE Michigan
About:
Favorite foods: Eggs, dairy, pasta, 2% milk or better, meat that's melt-in-the-mouth tender ... and cheeeeeeeese ...
Last bite on earth: A seafood omelet, washed down with good coffee
I found a copy of Margaret Rudkin's Pepperidge Farm cookbook. In the book, she talks about how their Sage & Onion stuffing mix was the first commercially available, and how it was derived from her grandmother's recipe. I haven't tried her grandmother's recipe (I do use the bagged), but I did post that recipe here.