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Post by bxjetfan on Oct 23, 2017 13:47:06 GMT -5
Please don't ask Stokes the secret to his buttery crust.
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Post by quantum on Oct 23, 2017 13:51:37 GMT -5
I like Seaford. That Seaford Oyster Bay Expressway is a pisser. It doesnt go to Oyster Bay. It's like the guys just stopped working and said we're tired and created an exit in Syosset and went home. Common its a metaphor for the NYJets a big long one which makes ot more apropos because both involve getting it up the arse and it hurting
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Post by Deleted on Oct 23, 2017 13:51:39 GMT -5
No one make a better from scratch homemade full top Apple pie than Mrs Bing. In 2018 we change the Hampur to "Grandma's home made pie forum" Probably be 100 times the traffic... Keep the political forum going thou... Great idea for a forum change. Just make sure to hire similar looking gals to assist your wife with the baking.
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Post by Bing© in Buffalo Chairman on Oct 23, 2017 13:52:31 GMT -5
Winner....first one
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Post by Deleted on Oct 23, 2017 13:53:28 GMT -5
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Post by Bing© in Buffalo Chairman on Oct 23, 2017 13:54:31 GMT -5
Check the draft forum "College apple pie " thread as discussed in pro apple pie focus .com
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Post by quantum on Oct 23, 2017 13:54:41 GMT -5
What are we talking here? Granny Smith? Red Delicious? If they're Golden Delicious, then you can shove them and this whole farce of an idea straight up your asshole. Otherwise, I'm in. ALL IN don't make Golden Delicious out to be the merlot of the apple world - its not. the skin is actually good as opposed to other apples that taste like the hardened tangy bits of pubic hair drenched in vajayjay juice.
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Post by Deleted on Oct 23, 2017 13:57:55 GMT -5
What are we talking here? Granny Smith? Red Delicious? If they're Golden Delicious, then you can shove them and this whole farce of an idea straight up your asshole. Otherwise, I'm in. ALL IN don't make Golden Delicious out to be the merlot of the apple world - its not. the skin is actually good as opposed to other apples that taste like the hardened tangy bits of pubic hair drenched in vajayjay juice. The golden is the best stand by apple for baking. Good flavor, holds its shape well, and doesn't dump a bunch of juice into your preparation. If you ever see something called a golden russet, buy it. It's an heirloom apple from which the modern golden was hewn. Like the golden but only with earthier juice and better flesh.
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Post by quantum on Oct 23, 2017 14:01:06 GMT -5
don't make Golden Delicious out to be the merlot of the apple world - its not. the skin is actually good as opposed to other apples that taste like the hardened tangy bits of pubic hair drenched in vajayjay juice. The golden is the best stand by apple for baking. Good flavor, holds its shape well, and doesn't dump a bunch of juice into your preparation. If you ever see something called a golden russet, buy it. It's an heirloom apple from which the modern golden was hewn. Like the golden but only with earthier juice and better flesh. only russets I know are taters and Tim. and he's gone. but I'll keep a look out for the golden.
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Post by Deleted on Oct 23, 2017 14:06:25 GMT -5
The golden is the best stand by apple for baking. Good flavor, holds its shape well, and doesn't dump a bunch of juice into your preparation. If you ever see something called a golden russet, buy it. It's an heirloom apple from which the modern golden was hewn. Like the golden but only with earthier juice and better flesh. only russets I know are taters and Tim. and he's gone. but I'll keep a look out for the golden. lol Usually, you can only find them at a you-pick place or orchard stand. Like the winesap, once you've experienced a golden russet, you become a convert and fan.
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Post by JStokes on Oct 23, 2017 14:15:15 GMT -5
Tapioca flour, lemon juice, apple jelly, kosher salt. _ Tres bien. Recently, I read an article about precooking the apple filling. Then letting it cool and baking in a shell. Supposedly, you get much less separation between filling and crust. Plus, no issues with a soggy pie. Think I'll give it a shot this Fall. You ever try this, JS? No, but I mix my apples with 1/2 the sugar and set them in a colander to drain for about 90 minutes, then I take that liquid and reduce it and mop the top of the pie crust with it. I use a pie bird for venting. _
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Post by Deleted on Oct 23, 2017 14:21:54 GMT -5
Tres bien. Recently, I read an article about precooking the apple filling. Then letting it cool and baking in a shell. Supposedly, you get much less separation between filling and crust. Plus, no issues with a soggy pie. Think I'll give it a shot this Fall. You ever try this, JS? No, but I mix my apples with 1/2 the sugar and set them in a colander to drain for about 90 minutes, then I take that liquid and reduce it and mop the top of the pie crust with it. I use a pie bird for venting. _ As in my love life, I prefer slits.
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Post by JStokes on Oct 23, 2017 14:27:39 GMT -5
No, but I mix my apples with 1/2 the sugar and set them in a colander to drain for about 90 minutes, then I take that liquid and reduce it and mop the top of the pie crust with it. I use a pie bird for venting. _ As in my love life, I prefer slits. I do a lattice for blueberry pie. _
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Post by 32Green on Oct 23, 2017 14:36:38 GMT -5
LOL. What's wrong with talk of apples or pie making. You want to bang a great looking chick? Learn to talk about food. And especially, bake a French pear tart. Raoul, BTW. Have you heard of Clochard apples? They're supposedly some of the best for pie. My apple pie filling is honeycrisp, Granny Smith, Braeburn and yellow delicious. White sugar not dark and no cinnamon or nutmeg. Grains of Paradise. _ My apple pie filling is honeycrisp, Granny Smith, Braeburn and yellow delicious. White sugar not dark and no cinnamon or nutmeg. Grains of Paradise. _ No flour or tapioca starch to thicken the juices? No flour or tapioca starch to thicken the juices? Tapioca flour, lemon juice, apple jelly, kosher salt. _ Tapioca flour, lemon juice, apple jelly, kosher salt. _ Tres bien. Recently, I read an article about precooking the apple filling. Then letting it cool and baking in a shell. Supposedly, you get much less separation between filling and crust. Plus, no issues with a soggy pie. Think I'll give it a shot this Fall. You ever try this, JS? Tres bien. Recently, I read an article about precooking the apple filling. Then letting it cool and baking in a shell. Supposedly, you get much less separation between filling and crust. Plus, no issues with a soggy pie. Think I'll give it a shot this Fall. You ever try this, JS? No, but I mix my apples with 1/2 the sugar and set them in a colander to drain for about 90 minutes, then I take that liquid and reduce it and mop the top of the pie crust with it. I use a pie bird for venting. _ As in my love life, I prefer slits. I do a lattice for blueberry pie. _
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Post by Bing© in Buffalo Chairman on Oct 23, 2017 15:01:18 GMT -5
Mince meat anyone?
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