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Things that are pissing you off. - Page 4243

post #63631 of 67045
Quote:
Originally Posted by Find Finn View Post

I'm European I only know how my mother etc makes them, not how they are made a cost co.

http://www.jamieoliver.com/recipes/fruit-recipes/blackberry-and-apple-pie Peeled

http://www.bbc.co.uk/food/recipes/perfect_apple_pie_73735 Peeled

Next?

http://www.coquinaria.nl/english/recipes/12.3histrecipe.html

Recipe from 1747 and 1783: "pared" i.e. peeled!

post #63632 of 67045
Still find it pointless to peel them, a bit like wrapping fruit in plastic.

And it tastes fine with the peel
post #63633 of 67045
Quote:
Originally Posted by Find Finn View Post

Still find it pointless to peel them, a bit like wrapping fruit in plastic.

No doubt it's the rest of the world.
post #63634 of 67045
Yup wink.gif
post #63635 of 67045
Quote:
Originally Posted by Find Finn View Post

I'm European I only know how my mother etc makes them, not how they are made a cost co.

It's funny you would assume as Americans we by apple pie at Costco. My family does not buy apple pies… they are made in the kitchen as they should be.

And it's not about the taste, but the texture. The point of the apple layers as they cook is that they kind of meld together into a delicate, just slightly tender center enveloped by crust. The peels separate the edges of the apples and thus the end product is not as smooth and even.

This is the tart version made by my friend and neighbor who happens to be French and a pastry chef. Notice how peels would affect the consistency of the tart. Apple pie is the same thing only a bit more rustic.

post #63636 of 67045
Someone wrote bought, which was where the joke came from.

When I think of apple pie it has a lid like the one piob posted and not like a tarte tatin, where they are lines up like a wheel, there I would probably remove it, but it seems like a lot of work for a tarte, so we found a reason, yey.
post #63637 of 67045
You know the world has descended into a certain condition when people be get into a West Side Story type rumble over apple pie.

Let's all just wait for why to clear this up. He knows the ways of Europe and the ways of America and the ways of food.
post #63638 of 67045
I'm not going to sing or dance, unless its raining.
post #63639 of 67045
Proper accompaniment with apple pie? I say a nice cheddar cheese slice or two.
post #63640 of 67045
Quote:
Originally Posted by Piobaire View Post

Proper accompaniment with apple pie? I say a nice cheddar cheese slice or two.

 

wat. Apple pie is best with ice cream and port. 

post #63641 of 67045
Quote:
Originally Posted by Find Finn View Post

Too fancy for toilet paper in bulk tongue.gif

I haven't used toilet paper in a decade. Baby wipes for life.
post #63642 of 67045
This day has been a comedy of errors.

I haven't been out in my kayak for a few weeks now, and MrsG basically insisted that I go out and paddle for a bit. I was just about finished loading when I tweaked my back loading my boat onto the Jeep. Not agonizing, but not what I want before I go out and paddle a few miles. I decided not to risk it getting worse and leaving me to paddle in in agony. MrsG mentioned that she needed to run an errand at the mall, so I decided to go with her, since I need moisturizer and there are stores there that carry it. Turns out they don't make my moisturizer anymore, which sucks because it was awesome.

I'm doing BBQ pork loin for dinner tonight, and after I loaded the first pile of charcoal into the grill, I turned around to walk away only to discover with the bottom of my bare foot that a hot coal had managed to sneak out of the grill when I dumped the chimney. I cooled the burn, got the pork on, and headed inside to rinse the burn with more cool water. I wound up dealing with it for longer than anticipated, and the pork started cooking way too fast. I tried to slow it down, but was only marginally successful. I ended up having to take it off the heat for awhile and then put it back on so I could at least get it to time properly with the stuff MrsG is cooking for the sides. Even so, it's not going to be on the grill nearly long enough, probably at least 45 minutes too little.

Happy Father's Day to me! At least MrsG let me sleep in, which was nice both because I haven't done that in months and it means less awake time for more stupid stuff to go wrong.
post #63643 of 67045
Your date with greenfrog was a success.
post #63644 of 67045
Quote:
Originally Posted by Harold falcon View Post

Most apple sauce or pie recipes call for peeling the apples used therein.

The key to making apple sauce is to use a food mill--leaves the peels behind and gives the sauce a great texture.

Kept my eyes open in thrift stores and eventually one showed up...not some fancy one with interchangable grates just some old Foley Food Mill that looks approximately like this:

Use it for mashed potatos (also leaves thicker skins behind), tomato sauces, etc.

I suppose if you look around thrift stores long enough, you would find one of those apple/potato peelers (sometimes with slicing knife too)...but I think there is a pretty good reason that they end up in thrift stores...not a very high utility-to-size ratio.
http://www.amazon.com/Back-Basics-Apple-Potato-Peeler/dp/B0000DE2SS
post #63645 of 67045
Mind=blown.
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