In college my husband decided to bake me a pumpkin pie; such a sweet gesture! Unfortunately, he pureed fresh, raw pumpkin and used that in place of cooked pumpkin, so the pie started and ended as a soupy mess. It's definitely the most memorable pie for me!
I haven't tried it, but my co-worker says that she mixes maple syrup and cocoa powder into a paste, adds hot milk and some half and half...sounds good to me!
Sure, the ramps sound good; scallions may get a little soft, so better to add towards the end so they keep some tooth. I'm not sure how the sriracha will react in this- tobanjang creates a chili oil, whereas the sriracha may stay saucy- I'm sure it will still be tasty though.
Hope it turns out well for you!
Does it still look/smell ok? Since it hasn't been cured, it might be past its prime by now.
If it's still ok and if you like Asian flavors, I would suggest the following preparation- it's spicy and tasty, great over sticky rice.
Cut the belly into 2" pieces, marinate in sake, a little microplaned ginger and black pepper for 30 mins.
Rinse a couple of bunches of nira (asian thin leeks) and cut into 2-3" sections, keeping the thicker stem ends separate.
Halve and slice an onion (to be similar in shape to nira, long and thin).
Sautee the pork with all its marinade, until all liquid is evaporated. Add onion slices and cook until translucent.
Add/splash some soysauce and cook until almost evaporated.
Add a little sprinkling of sugar.
Add the stem ends of the nira and stir-fry for a minute, add some tobanjang sparingly (Japanese chili paste, *very hot*).
Add the rest of the nira, and stir fry; when it looks still kind of crunchy, even underdone, turn off the flame. The residual heat will cook it though, and you don't want it too be too mushy. Taste for salt at this point- all the water that came out of the nira will have provided the liquid for a sauce.
Shitake mushooms are good in this too.
I love this dish- strong flavors that make you sweat!
Hey Renzata, you can get barley tea bags in Korean and Japanese markets; you might find them in Chinese markets too (bori-cha in Korean, mugi-cha in Japanese)- they're just big tea packets of roasted barley that you toss into a pitcher of cold water, let steep, and enjoy! It has a lightly roasty-nutty flavor.
Mostly I drink water, but when it's warm out, I love to keep cold barley tea and fresh orangeade in the frige- the barley tea is really easy to make and is nice refreshing alternative to just plain water. Fresh orangeade is *delicious* made with juice oranges, leaving in a little bit of pulp. I squeeze in a little bit of lemon in there too sometimes.
How about Ranger cookies? They're basically an oatmeal chocolate chip cookie, but with coconut and a special ingredient- cereal! Usually rice krispies or con flakes. You don't really see the bits of cereal, but they add a nice crunch to an otherwise chewy oatmeal cookie. They're pretty addictive...
Here are two that I make (for 1 package of wrappers each)-
1 lb coarsely ground beef/pork mix
¼ lb chopped nira (Japanese leek)
½ lb firm tofu (coarse Korean style)
¼” piece ginger (microplaned)
2 large garlic cloves (microplaned)
1 T sugar
1/3 C soy sauce
¼ C sake
½ t salt
pepper
The other is kimchi- its super easy- the kimchi has pretty much all the flavoring you need.
1 lb coarsely ground beef/pork mix
2 large handfuls of squeezed kimchee, chopped (do not rinse)
¼ C sake
salt
For both recipes, stir/mix going in one direction only- this helps the meat fibers line up and make for a nicely textured filling.
Enjoy!
TORTIERE! It is an amazing French-Canadian Meat Pie and my mother makes it every Christmas Eve! It simmers ground beef, veal and lamb together for hours with spices and fills a buttery double pie crust and is baked to perfection! OMG!
The most memorable pie for me would probably have to be when I first got to have a piece of chocolate cream pie at Thanksgiving. I had been allergic to dairy and finally outgrew it. I was thrilled to get to finally get to try it!
Fried Apricot Pie at Pat's Barbeque in Fort Worth. Back when I was in high school a certain group of us from the nearby neighborhood used to hang out there after school and on weekends. Barbecue bologna sandwiches and fried pies were our staples along with the fountain-made cokes and 7-Up's to which you could get vanilla or cherry syrup added. But the apricot fried pie was the most delicious pie I have ever eaten...the crisp pie crust was tender and not greasy and was overloaded with pure mashed redolent apricots...that is all you could taste along with the subtle unctiousness of butter. I have never tasted a pie purer in flavor since.
I was on vacation in Dutch Country, Pa. I had to try thr Sho Fly Pie. It was different . I rather have a blueberry pie anyday
Pecan Pie...When I was young I always thought it looked gross...but once I tried one that my mom made, I was hooked!
The most memorable pie I ate was an apple pie in Oak Glen, California at the pick-your-own fruit orchards there that was piled high with delicious fruit.
my sisters impossible pie. I still can't figure how it works but oh my goodness it is so good!
The Key Lime Pie at the Colonial House at Busch Gardens in Florida. They have the BEST and I've tasted a lot of these everywhere I travel. This one was creamier and yummier. I need their recipe.
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