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From Serious Eats

Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'

The man I was desperately in love with requested a blueberry pie for his birthday. I went out, bought a beautiful ceramic pie pan, found a recipe for pie crust, and then just put the blueberries in with some sugar. I'd never made a pie before, and I assumed the berries would extrude liquid and become the luscious blueberry filling I always saw in pie. Instead, they came out of the oven perfectly intact; slice a piece, and the berries would just roll around the plate. He never said a word about it, but neither did he ever propose to me.

From Serious Eats: New York

New York Trans-Fat Ban Kicks in Full Gear Tomorrow

Some more information from Wikipedia:

The primary health risk identified for trans fat consumption is an elevated risk of coronary heart disease (CHD).[30] A comprehensive review of studies of trans fats was published in 2006 in the New England Journal of Medicine reports a strong and reliable connection between trans fat consumption and CHD, concluding that "On a per-calorie basis, trans fats appear to increase the risk of CHD more than any other macronutrient, conferring a substantially increased risk at low levels of consumption (1 to 3 percent of total energy intake)".[4] This study estimates that between 30,000 and 100,000 cardiac deaths per year in the United States are attributable to the consumption of trans fats.

So, yes, it is a health risk - even saturated fats (animal fat and delicious, delicious butter, for example) are better for you than these artificially made products.

From Serious Eats: New York

New York Trans-Fat Ban Kicks in Full Gear Tomorrow

Transfats have little or nothing to do with flavor. They are popular because they have a long shelf life and are easy to transport and store. There are no traditional foods that rely on transfats for their flavor. Transfats were substituted into those recipes for convenience or to save money.

From Serious Eats

Ed Levine's Serious Diet, Week 18: What Happens When You Lose Control?

A very wise friend said to me once, "One meal doesn't make you fat". Neither does one day, or one week. Honestly, the only part of your description that worries me is "I was eating without thinking, to quell anxiety". Other than that, you indulged a little - enjoyed yourself, I hope - and you're back on track.

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From Serious Eats

Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'

The man I was desperately in love with requested a blueberry pie for his birthday. I went out, bought a beautiful ceramic pie pan, found a recipe for pie crust, and then just put the blueberries in with some sugar. I'd never made a pie before, and I assumed the berries would extrude liquid and become the luscious blueberry filling I always saw in pie. Instead, they came out of the oven perfectly intact; slice a piece, and the berries would just roll around the plate. He never said a word about it, but neither did he ever propose to me.

From Serious Eats: New York

New York Trans-Fat Ban Kicks in Full Gear Tomorrow

Some more information from Wikipedia:

The primary health risk identified for trans fat consumption is an elevated risk of coronary heart disease (CHD).[30] A comprehensive review of studies of trans fats was published in 2006 in the New England Journal of Medicine reports a strong and reliable connection between trans fat consumption and CHD, concluding that "On a per-calorie basis, trans fats appear to increase the risk of CHD more than any other macronutrient, conferring a substantially increased risk at low levels of consumption (1 to 3 percent of total energy intake)".[4] This study estimates that between 30,000 and 100,000 cardiac deaths per year in the United States are attributable to the consumption of trans fats.

So, yes, it is a health risk - even saturated fats (animal fat and delicious, delicious butter, for example) are better for you than these artificially made products.

From Serious Eats: New York

New York Trans-Fat Ban Kicks in Full Gear Tomorrow

Transfats have little or nothing to do with flavor. They are popular because they have a long shelf life and are easy to transport and store. There are no traditional foods that rely on transfats for their flavor. Transfats were substituted into those recipes for convenience or to save money.

From Serious Eats

Ed Levine's Serious Diet, Week 18: What Happens When You Lose Control?

A very wise friend said to me once, "One meal doesn't make you fat". Neither does one day, or one week. Honestly, the only part of your description that worries me is "I was eating without thinking, to quell anxiety". Other than that, you indulged a little - enjoyed yourself, I hope - and you're back on track.

From Recipes

Sack Lunch: Black Beans and Rice

I find her version of Spotted Rooster to be a bit oily, but we have her "Black Beans Charros" about once a month. Beans and rice is my favorite category of food. :)

From Serious Eats

Seriously Delicious Holiday Giveaway: Bacon of the Month Club

I love it both ways. The perfect piece of bacon is crisp in part, and pliant in another. Mmmmm bacon.

From Serious Eats

Seriously Delicious Holiday Giveaway: Bacon of the Month Club

I like my bacon both ways - bacon is delicious is all its forms. A single piece with both crispy and soft parts is the ultimate piece of bacon.

From Serious Eats

Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'

Thank you for participating, and congratulations to our winners:

kevlney
Sigilum
firni
merstar
_greenbean

Winners have been notified by email and also appear on our Contest Winners page.

From Serious Eats

Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'

I made walnut brownies with walnuts that had secretly gone bad...it was a giant inedible pan of musty, nasty brownies. Sick and so, so sad.

From Serious Eats

Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'

As a kid, my best friend and I made sugar cookies. She read the ingredients as I incorporated them. She read off 1/4 cup of salt, I then asked her if she read that right because that was a lot of salt. She insisted she was correct and I added that amount in. Once the cookies had baked, we couldn;t wait to try them, we each took a bite and spit them out. She was wrong, it was 1/4 tsp salt!

From Serious Eats

Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'

My most triumphant baking success was making brownies for my friend.

From Serious Eats

Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'

My biggest success was baking my husband's favorite pie, a Lemon Meringue Pie. garrettsambo@aol.com

From Serious Eats

Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'

no disasters but I haven't tried to make anything that seems too complicated for me, I guess the triumph would have to be making pound cakes, just because I had to make them with a hand mixer

From Serious Eats

Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'

My most disasterous was when I was about 8 or 9, I deceided to make my mother a surprise cake. I got up about 4 in the morning and decided to make of all things a chiffon cake. Well it calls for lots of eggs and etc. When that cake came out it was flat as a pancake and I cried and cried, but my mother said it was the thought that counted, but she was not happy I had used so many eggs.

From Serious Eats

Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'

My greatest success was the first time I made bread. I was inspired by a retired pro-wrestler (yeah, a "wrassler") interviewed in the student newspaper. He baked bread, read classic literature and was a tour guide at the local zoo. If he could do it, I could do it. And it did.

From Serious Eats

Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'

Oh, just pick me, I always enter and never win, but this book I REALLY want. I now live in the south (KY) and really need to show up my next door neighbor, she's just a little too cocky about her pies. And I'm telling you, they aren't that good. This old lady needs to be taken down a couple of notches!

From Serious Eats

Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'

I made an apple pie in college from apples grown on my parent's farm for a girlfriend. It came out quite well.

From Serious Eats

Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'

My baking disaster was the time I made a red velvet cake and forgot to put in the baking powder. I ended up with a 1/2 inch thick red, tough cake. It didn't taste bad, but the texture was horrible.

From Serious Eats

Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'

My greatest baking success is finally learning how to make my great grandmother's pie crust using her method. It took me awhile, and I had a few of my greatest disasters during the process (including a pie crust that literally disintegrated and became part of the filling), but I've finally gotten the feel for it. I hope it makes her proud.

From Serious Eats

Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'

Success: Three layer chocolate wedding cake
Catastrophe: Three layer chocolate wedding cake that fell over...

From Serious Eats

Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'

My own personal success was making a devil food cake once. Turned outlywonderful

From Serious Eats

Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'

In college, I made my own chocolate ganache cake. Definitely a big success for someone who never baked!

From Serious Eats

Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'

My biggest success is turning the dial to preheat the oven for someone else in the family who is baking!

From Serious Eats

Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'

My greates baking success was making about 12 full loves of pumpkin bread from scratch for family as gifts at Thanksgiving time! They turned out delicious too! =)

MovieMomma@gmail.com

From Serious Eats

Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'

I have an old Hershey's cookbook that produces marvelous results every time. I make a great chocolate cake with a little strong, black coffee added for flavor.

From Serious Eats

Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'

I am still learning so it is all a disater.
erma.hurtt@sbcglobal.net

From Serious Eats

Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'

Disaster? The typical adding salt instead of sugar - yes, I did it! Oh my!

From Serious Eats

Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'

My parents and grandparents were meeting my fiance for the first time - I was preparing my FIRST Thanksgiving dinner for 10 people.....guess who forgot to put sugar in the pumpkin pie? They never let me forget it - 25 years later!

From Serious Eats

Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'

My best experience was the first time I had help from my daughter making a red velvet cake. We made quite a mess but the cake was smokin' great!

From Serious Eats

Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'

My best baking experience was when I made a homemade chocolate cake from scratch with homemade frosting! I was very happy with the results and it tasted even better. Just made me think of it. I think I will make another one!

From Serious Eats

Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'

Mini pumpkin cheesecakes last Thanksgiving. People thought they came from a bakery.

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