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The dessert and pastry thread

Discussion in 'Social Life, Food & Drink, Travel' started by kwilkinson, Sep 10, 2011.

  1. edinatlanta

    edinatlanta Senior member

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    I had some key lime pie last night, does that count for anything?
     
  2. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    It's one of the few desserts I absolutely love.
     
  3. philosophe

    philosophe Senior member

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    +1. Anything with tart citrus. Also tart berries. Most desserts are just too sweet.
     
  4. edinatlanta

    edinatlanta Senior member

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    It is legitimately good. My biggest problem with desserts is that there is often too much of it which ruins everything, for me. But key lime pie...man that hits all the right notes for deliciosity .

    Sidenote: this recipe looks good http://www.nytimes.com/2011/09/14/d...stata-with-lemon-thyme-recipe.html?ref=dining

    You think I could get away with using a frozen pie crust instead of that? Really hate making crusts. Also--where can I get lemon thyme? I don't think I've ever seen it in stores.
     
  5. mgm9128

    mgm9128 Senior member

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    You might find it at an herb garden center. That's where I got mine. I have never seen it in stores. It is a fantastic herb--great in both sweet and savory applications--and is well worth seeking out.

    There are two varieties: one is called simply "lemon thyme" and the other is "golden" lemon thyme. The golden variety is better, in my opinion.
     
    Last edited: Sep 14, 2011
  6. edinatlanta

    edinatlanta Senior member

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    Well, duh. One is golden, the other isn't.
     
  7. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    Here, it is available everywhere. Annoyingly so, because I occasionally grab it when I am trying to buy real thyme. If you can't find it, just use thyme and add a little more zest. I imagine that in a key lime recipe it is the thyme flavor that distinguishes it, not the slightly lemony undertones.
     
  8. edinatlanta

    edinatlanta Senior member

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    click the link n00b, lol Rustic Plum Crostata With Lemon Thyme
    Published: September 9, 2011
     
  9. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    My advice remains the same. Use thyme, add lemon zest. Fucktard.
     
  10. edinatlanta

    edinatlanta Senior member

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    Don't give me guff young'n.

    Bitch.

    PS: thank you.
     
  11. gomestar

    gomestar Senior member

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    lemon tarts are my favorite. Citarella makes a great lemon tart and it's required that I have one every Saturday.

    I like pies too but I don't buy them often (and never make them). Cakes never seem to do it for me. That super sugary frosting most places use is just awful. Actually, come to think about it, I'm pretty excited for our wedding cake. Taste testing was a definite surprise.

    For most deserts, I'd rather have some ice cream or sorbet.
     
  12. indesertum

    indesertum Senior member

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    young'n?

    that sour cream apple pie from little pie house? factory? in nyc is :drool:
     
    Last edited: Sep 14, 2011
  13. foodguy

    foodguy Senior member

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    in all honesty, i have an enormous sweet tooth, but i usually make fruit-based desserts because my pastry skills are so bad. if you like lemony desserts, though, i will in all immodesty say that you have to try my lemon curd. i worked for a long time on it, getting the right balance of acid and butter. makes a great tart tart.
     
  14. gomestar

    gomestar Senior member

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    recipe printed, will try sometime soon. Thank you!!
     
  15. gomestar

    gomestar Senior member

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    I made that lemon curd and it came out fantastic. Super easy, too. I could eat a vat of it, so F you and your calorie count at the end of the article.
     
  16. indesertum

    indesertum Senior member

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    what i liked about the calorie count was that one serving was one tablespoon

    i dont think ppl would eat your curd by the tablespoon
     
  17. foodguy

    foodguy Senior member

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    actually, curd is often eaten like jam, therefore the tablespoon measure. but no, i don't eat it by the tablespoon ... my favorite use for it is as a (thin) filling for a tart.
     
  18. kwilkinson

    kwilkinson Senior member

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    I can't wait to make this lemon curd at work and then take all the credit for it as if it was by a random stroke of KSilk genius that such a lovely happening occurred.
     
  19. foodguy

    foodguy Senior member

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    i'ts yours baby. we're only temporary custodians of our recipes.
     
  20. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    K "Smooth as Silk" Wilk? Other than foodguy, anybody old and dorky enough?
     

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