http://www.grubstreet.com/2018/11/pe...-the-best.html

The Best Pie Is Pecan

By Chris Crowley

"Its Thanksgiving, a time to gather, eat too much, and argue with your family about their controversial opinions. Its not always fun, but at least there will be dessert, and on Thanksgiving, dessert means pie, and at my house €” and hopefully yours €” it means pecan pie, which is the best pie.

The reasons are as clear as they are simple. The purpose of any pie, of course, is to elevate its star ingredient. The best pies transform otherwise fine ingredients into the best possible versions of themselves. Cherry pie, for example, is great, and its better than raw cherries. But raw cherries are also pretty good, so it doesnt take much heavy lifting to make them better. Key limes, on the other hand, are inedible, yet key lime pie is one of mankinds great achievements. That brings us to pecans: one of the worst nuts. People will eat peanuts, cashews, and almonds by the handful. Meanwhile, raw-pecan people are, if were being generous, outliers, and probably best avoided. A pecan-pie person, though? That is a person who knows whats up, because they know what all pecan-pie people know: that the addition of vanilla, eggs, brown sugar, a little bit of heat, and a buttery, flakey crust will turn these frankly poor nuts into the only dessert thats worth eating after an hours-long autumnal feast.

Sure, there are other pies that people like to eat on Thanksgiving. If there is such a thing as too wholesome, it is apple pie. Its comforting, familiar, and incredibly boring. Apple pie is the Hallmark movie of desserts. Its too basic to be exciting.

Speaking of basic, the mere existence of €œpumpkin-spice latte season€� should be enough to disqualify pumpkin pie from any best-pie discussion. Pumpkin pie is also not a vehicle for pumpkin improvement. It is a vehicle for cinnamon, nutmeg, and clove €” all fine spices, but hardly things that are made better solely by their inclusion in a pie. If a pies main flavors can be successfully reduced into a seasonal coffee gimmick, theyd better work in a pie.

Pecan pie is all about the pecan life. It does not require a scoop of ice cream, or a dollop of whipped cream, or, God forbid, something like a slice of cheddar (another knock against apple pie). Pecan pie is a pie that stands on its own. It has the gooeyness of a candy bar, the crunchy texture and warm flavor of toasted nuts, and that flaky, buttery crust.

Having just laid out the ironclad argument for why pecan pie is objectively the best pie, I will also confess that I have an admittedly subjective soft-spot for pecan pie, because my mom, a talented baker, has made it for Thanksgiving every year since I was in high school. While everyone else gears up for the potatoes, or for the day afters leftovers, I spend November looking forward to that pie, because I know that no matter what else happens, it will be there and it wont let me down €” and what more could you want from Thanksgiving?"

</>

On 11/21/2018 3:07 PM, GM wrote:
> http://www.grubstreet.com/2018/11/pe...-the-best.html
>
> The Best Pie Is Pecan
>
> By Chris Crowley
>
> "Its Thanksgiving, a time to gather, eat too much, and argue with your family about their controversial opinions. Its not always fun, but at least there will be dessert, and on Thanksgiving, dessert means pie, and at my house €” and hopefully yours €” it means pecan pie, which is the best pie.
>
> The reasons are as clear as they are simple. The purpose of any pie, of course, is to elevate its star ingredient. The best pies transform otherwise fine ingredients into the best possible versions of themselves. Cherry pie, for example, is great, and its better than raw cherries. But raw cherries are also pretty good, so it doesnt take much heavy lifting to make them better. Key limes, on the other hand, are inedible, yet key lime pie is one of mankinds great achievements. That brings us to pecans: one of the worst nuts. People will eat peanuts, cashews, and almonds by the handful. Meanwhile, raw-pecan people are, if were being generous, outliers, and probably best avoided. A pecan-pie person, though? That is a person who knows whats up, because they know what all pecan-pie people know: that the addition of vanilla, eggs, brown sugar, a little bit of heat, and a buttery, flakey crust will turn these frankly poor nuts into the only dessert thats worth eating after an hours-long autumnal feast.
>
> Sure, there are other pies that people like to eat on Thanksgiving. If there is such a thing as too wholesome, it is apple pie. Its comforting, familiar, and incredibly boring. Apple pie is the Hallmark movie of desserts. Its too basic to be exciting.
>
> Speaking of basic, the mere existence of €œpumpkin-spice latte season€� should be enough to disqualify pumpkin pie from any best-pie discussion. Pumpkin pie is also not a vehicle for pumpkin improvement. It is a vehicle for cinnamon, nutmeg, and clove €” all fine spices, but hardly things that are made better solely by their inclusion in a pie. If a pies main flavors can be successfully reduced into a seasonal coffee gimmick, theyd better work in a pie.
>
> Pecan pie is all about the pecan life. It does not require a scoop of ice cream, or a dollop of whipped cream, or, God forbid, something like a slice of cheddar (another knock against apple pie). Pecan pie is a pie that stands on its own. It has the gooeyness of a candy bar, the crunchy texture and warm flavor of toasted nuts, and that flaky, buttery crust.
>
> Having just laid out the ironclad argument for why pecan pie is objectively the best pie, I will also confess that I have an admittedly subjective soft-spot for pecan pie, because my mom, a talented baker, has made it for Thanksgiving every year since I was in high school. While everyone else gears up for the potatoes, or for the day afters leftovers, I spend November looking forward to that pie, because I know that no matter what else happens, it will be there and it wont let me down €” and what more could you want from Thanksgiving?"
>
> </>

Â* My wife had to find a recipe* that doesn't use corn syrup since corn
products disagree with her system and there's a pecan pie sittin' on the
counter as I type , baked this morning . And 2 apple pies ... she likes
to send one home with our bachelor son .

* I can post that recipe if anyone's interested . It's every bit as good
as any pecan pie I've ever had .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

On Wed, 21 Nov 2018 13:07:45 -0800 (PST), GM
> wrote:

>http://www.grubstreet.com/2018/11/pe...-the-best.html
>
>The Best Pie Is Pecan

Another endless wall of text. Can't you set a line length in that
retarded GG interface?

"Terry Coombs" wrote in message news
On 11/21/2018 3:07 PM, GM wrote:
> http://www.grubstreet.com/2018/11/pe...-the-best.html
>
> The Best Pie Is Pecan
>
> By Chris Crowley
>
> "Its Thanksgiving, a time to gather, eat too much, and argue with your
> family about their controversial opinions. Its not always fun, but at
> least there will be dessert, and on Thanksgiving, dessert means pie, and
> at my house €” and hopefully yours €” it means pecan pie, which is the best
> pie.
>
> The reasons are as clear as they are simple. The purpose of any pie, of
> course, is to elevate its star ingredient. The best pies transform
> otherwise fine ingredients into the best possible versions of themselves.
> Cherry pie, for example, is great, and its better than raw cherries. But
> raw cherries are also pretty good, so it doesnt take much heavy lifting
> to make them better. Key limes, on the other hand, are inedible, yet key
> lime pie is one of mankinds great achievements. That brings us to pecans:
> one of the worst nuts. People will eat peanuts, cashews, and almonds by
> the handful. Meanwhile, raw-pecan people are, if were being generous,
> outliers, and probably best avoided. A pecan-pie person, though? That is a
> person who knows whats up, because they know what all pecan-pie people
> know: that the addition of vanilla, eggs, brown sugar, a little bit of
> heat, and a buttery, flakey crust will turn these frankly poor nuts into
> the only dessert thats worth eating after an hours-long autumnal feast.
>
> Sure, there are other pies that people like to eat on Thanksgiving. If
> there is such a thing as too wholesome, it is apple pie. Its comforting,
> familiar, and incredibly boring. Apple pie is the Hallmark movie of
> desserts. Its too basic to be exciting.
>
> Speaking of basic, the mere existence of €œpumpkin-spice latte season€�
> should be enough to disqualify pumpkin pie from any best-pie discussion.
> Pumpkin pie is also not a vehicle for pumpkin improvement. It is a vehicle
> for cinnamon, nutmeg, and clove €” all fine spices, but hardly things that
> are made better solely by their inclusion in a pie. If a pies main
> flavors can be successfully reduced into a seasonal coffee gimmick, theyd
> better work in a pie.
>
> Pecan pie is all about the pecan life. It does not require a scoop of ice
> cream, or a dollop of whipped cream, or, God forbid, something like a
> slice of cheddar (another knock against apple pie). Pecan pie is a pie
> that stands on its own. It has the gooeyness of a candy bar, the crunchy
> texture and warm flavor of toasted nuts, and that flaky, buttery crust.
>
> Having just laid out the ironclad argument for why pecan pie is
> objectively the best pie, I will also confess that I have an admittedly
> subjective soft-spot for pecan pie, because my mom, a talented baker, has
> made it for Thanksgiving every year since I was in high school. While
> everyone else gears up for the potatoes, or for the day afters leftovers,
> I spend November looking forward to that pie, because I know that no
> matter what else happens, it will be there and it wont let me down €” and
> what more could you want from Thanksgiving?"
>
> </>

My wife had to find a recipe* that doesn't use corn syrup since corn
products disagree with her system and there's a pecan pie sittin' on the
counter as I type , baked this morning . And 2 apple pies ... she likes
to send one home with our bachelor son .

* I can post that recipe if anyone's interested . It's every bit as good
as any pecan pie I've ever had .


Snag

==

Yes please, my husband loves pecans

Brice wrote:
> On Wed, 21 Nov 2018 13:07:45 -0800 (PST), GM
> > wrote:
>
>> http://www.grubstreet.com/2018/11/pe...-the-best.html
>>
>> The Best Pie Is Pecan
>
> Another endless wall of text. Can't you set a line length in that
> retarded GG interface?
>

Can't you set line wrap to on, and line length in the retarded news
reader you use?

On Wed, 21 Nov 2018 15:22:04 -0600, Terry Coombs >
wrote:

>On 11/21/2018 3:07 PM, GM wrote:
>> http://www.grubstreet.com/2018/11/pe...-the-best.html

<snip Google Groups diarrhoea>

> * My wife had to find a recipe* that doesn't use corn syrup since corn
>products disagree with her system and there's a pecan pie sittin' on the
>counter as I type , baked this morning . And 2 apple pies ... she likes
>to send one home with our bachelor son .
>
>* I can post that recipe if anyone's interested . It's every bit as good
>as any pecan pie I've ever had .

Yes, please. I just made a fruitcake, the second cake of my life.
Failure! Maybe I'll have better luck with a pecan pie.

On Wed, 21 Nov 2018 16:08:27 -0600, Hank Rogers >
wrote:

>Brice wrote:
>> On Wed, 21 Nov 2018 13:07:45 -0800 (PST), GM
>> > wrote:
>>
>>> http://www.grubstreet.com/2018/11/pe...-the-best.html
>>>
>>> The Best Pie Is Pecan
>>
>> Another endless wall of text. Can't you set a line length in that
>> retarded GG interface?
>>
>
>Can't you set line wrap to on, and line length in the retarded news
>reader you use?

Yes I had that on, but I still get endlessly long lines. The only
benefit is that they don't run off the screen. But when I reply, they
do. GG is one big retarded mess.

On 11/21/2018 3:45 PM, Ophelia wrote:
>
>
> "Terry Coombs"Â* wrote in message news >
> On 11/21/2018 3:07 PM, GM wrote:
>> http://www.grubstreet.com/2018/11/pe...-the-best.html
>>
>> The Best Pie Is Pecan
>>
>> By Chris Crowley
>>
>> "Its Thanksgiving, a time to gather, eat too much, and argue with
>> your family about their controversial opinions. Its not always fun,
>> but at least there will be dessert, and on Thanksgiving, dessert
>> means pie, and at my house €” and hopefully yours €” it means pecan
>> pie, which is the best pie.
>>
>> The reasons are as clear as they are simple. The purpose of any pie,
>> of course, is to elevate its star ingredient. The best pies transform
>> otherwise fine ingredients into the best possible versions of
>> themselves. Cherry pie, for example, is great, and its better than
>> raw cherries. But raw cherries are also pretty good, so it doesnt
>> take much heavy lifting to make them better. Key limes, on the other
>> hand, are inedible, yet key lime pie is one of mankinds great
>> achievements. That brings us to pecans: one of the worst nuts. People
>> will eat peanuts, cashews, and almonds by the handful. Meanwhile,
>> raw-pecan people are, if were being generous, outliers, and probably
>> best avoided. A pecan-pie person, though? That is a person who knows
>> whats up, because they know what all pecan-pie people know: that the
>> addition of vanilla, eggs, brown sugar, a little bit of heat, and a
>> buttery, flakey crust will turn these frankly poor nuts into the only
>> dessert thats worth eating after an hours-long autumnal feast.
>>
>> Sure, there are other pies that people like to eat on Thanksgiving.
>> If there is such a thing as too wholesome, it is apple pie. Its
>> comforting, familiar, and incredibly boring. Apple pie is the
>> Hallmark movie of desserts. Its too basic to be exciting.
>>
>> Speaking of basic, the mere existence of €œpumpkin-spice latte season€�
>> should be enough to disqualify pumpkin pie from any best-pie
>> discussion. Pumpkin pie is also not a vehicle for pumpkin
>> improvement. It is a vehicle for cinnamon, nutmeg, and clove €” all
>> fine spices, but hardly things that are made better solely by their
>> inclusion in a pie. If a pies main flavors can be successfully
>> reduced into a seasonal coffee gimmick, theyd better work in a pie.
>>
>> Pecan pie is all about the pecan life. It does not require a scoop of
>> ice cream, or a dollop of whipped cream, or, God forbid, something
>> like a slice of cheddar (another knock against apple pie). Pecan pie
>> is a pie that stands on its own. It has the gooeyness of a candy bar,
>> the crunchy texture and warm flavor of toasted nuts, and that flaky,
>> buttery crust.
>>
>> Having just laid out the ironclad argument for why pecan pie is
>> objectively the best pie, I will also confess that I have an
>> admittedly subjective soft-spot for pecan pie, because my mom, a
>> talented baker, has made it for Thanksgiving every year since I was
>> in high school. While everyone else gears up for the potatoes, or for
>> the day afters leftovers, I spend November looking forward to that
>> pie, because I know that no matter what else happens, it will be
>> there and it wont let me down €” and what more could you want from
>> Thanksgiving?"
>>
>> </>
>
> Â* My wife had to find a recipe* that doesn't use corn syrup since corn
> products disagree with her system and there's a pecan pie sittin' on the
> counter as I type , baked this morning . And 2 apple pies ... she likes
> to send one home with our bachelor son .
>
> * I can post that recipe if anyone's interested . It's every bit as good
> as any pecan pie I've ever had .
>
>
> Â*Snag
>
> ==
>
> Yes please, my husband loves pecans
>
>
I'll start a new thread .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

On Wednesday, November 21, 2018 at 11:22:08 AM UTC-10, Terry Coombs wrote:
> On 11/21/2018 3:07 PM, GM wrote:
> > http://www.grubstreet.com/2018/11/pe...-the-best.html
> >
> > The Best Pie Is Pecan
> >
> > By Chris Crowley
> >
> > "Its Thanksgiving, a time to gather, eat too much, and argue with your family about their controversial opinions. Its not always fun, but at least there will be dessert, and on Thanksgiving, dessert means pie, and at my house €” and hopefully yours €” it means pecan pie, which is the best pie.
> >
> > The reasons are as clear as they are simple. The purpose of any pie, of course, is to elevate its star ingredient. The best pies transform otherwise fine ingredients into the best possible versions of themselves. Cherry pie, for example, is great, and its better than raw cherries. But raw cherries are also pretty good, so it doesnt take much heavy lifting to make them better. Key limes, on the other hand, are inedible, yet key lime pie is one of mankinds great achievements. That brings us to pecans: one of the worst nuts. People will eat peanuts, cashews, and almonds by the handful. Meanwhile, raw-pecan people are, if were being generous, outliers, and probably best avoided. A pecan-pie person, though? That is a person who knows whats up, because they know what all pecan-pie people know: that the addition of vanilla, eggs, brown sugar, a little bit of heat, and a buttery, flakey crust will turn these frankly poor nuts into the only dessert thats worth eating after an hours-long autumnal feast.
> >
> > Sure, there are other pies that people like to eat on Thanksgiving. If there is such a thing as too wholesome, it is apple pie. Its comforting, familiar, and incredibly boring. Apple pie is the Hallmark movie of desserts. Its too basic to be exciting.
> >
> > Speaking of basic, the mere existence of €œpumpkin-spice latte season€� should be enough to disqualify pumpkin pie from any best-pie discussion. Pumpkin pie is also not a vehicle for pumpkin improvement. It is a vehicle for cinnamon, nutmeg, and clove €” all fine spices, but hardly things that are made better solely by their inclusion in a pie. If a pies main flavors can be successfully reduced into a seasonal coffee gimmick, theyd better work in a pie.
> >
> > Pecan pie is all about the pecan life. It does not require a scoop of ice cream, or a dollop of whipped cream, or, God forbid, something like a slice of cheddar (another knock against apple pie). Pecan pie is a pie that stands on its own. It has the gooeyness of a candy bar, the crunchy texture and warm flavor of toasted nuts, and that flaky, buttery crust.
> >
> > Having just laid out the ironclad argument for why pecan pie is objectively the best pie, I will also confess that I have an admittedly subjective soft-spot for pecan pie, because my mom, a talented baker, has made it for Thanksgiving every year since I was in high school. While everyone else gears up for the potatoes, or for the day afters leftovers, I spend November looking forward to that pie, because I know that no matter what else happens, it will be there and it wont let me down €” and what more could you want from Thanksgiving?"
> >
> > </>
>
> Â* My wife had to find a recipe* that doesn't use corn syrup since corn
> products disagree with her system and there's a pecan pie sittin' on the
> counter as I type , baked this morning . And 2 apple pies ... she likes
> to send one home with our bachelor son .
>
> * I can post that recipe if anyone's interested . It's every bit as good
> as any pecan pie I've ever had .
>
> --
> Snag
> Yes , I'm old
> and crochety - and armed .
> Get outta my woods !

I have made this pie. It makes a better pie if you're the type that would prefer a pie that's less oozy and gooey. Let's face it, pecan pie was invented by a guy that wanted to sell more corn syrup. As far as that goes, that idea was a great success.

I like dark karo syup with butter mashed into it with biscuits.

On 11/21/2018 9:08 PM, l not -l wrote:
> On 21-Nov-2018, wrote:
>
>> I like dark karo syup with butter mashed into it with biscuits.
> Sorghum molasses with butter is, IMO, vastly superior.
>
Â* And neither comes even close to "homegrown" honey !

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

"Terry Coombs" wrote in message news
On 11/21/2018 3:45 PM, Ophelia wrote:
>
>
> "Terry Coombs" wrote in message news >
> On 11/21/2018 3:07 PM, GM wrote:
>> http://www.grubstreet.com/2018/11/pe...-the-best.html
>>
>> The Best Pie Is Pecan
>>
>> By Chris Crowley
>>
>> "Its Thanksgiving, a time to gather, eat too much, and argue with your
>> family about their controversial opinions. Its not always fun, but at
>> least there will be dessert, and on Thanksgiving, dessert means pie, and
>> at my house €” and hopefully yours €” it means pecan pie, which is the best
>> pie.
>>
>> The reasons are as clear as they are simple. The purpose of any pie, of
>> course, is to elevate its star ingredient. The best pies transform
>> otherwise fine ingredients into the best possible versions of themselves.
>> Cherry pie, for example, is great, and its better than raw cherries. But
>> raw cherries are also pretty good, so it doesnt take much heavy lifting
>> to make them better. Key limes, on the other hand, are inedible, yet key
>> lime pie is one of mankinds great achievements. That brings us to
>> pecans: one of the worst nuts. People will eat peanuts, cashews, and
>> almonds by the handful. Meanwhile, raw-pecan people are, if were being
>> generous, outliers, and probably best avoided. A pecan-pie person,
>> though? That is a person who knows whats up, because they know what all
>> pecan-pie people know: that the addition of vanilla, eggs, brown sugar, a
>> little bit of heat, and a buttery, flakey crust will turn these frankly
>> poor nuts into the only dessert thats worth eating after an hours-long
>> autumnal feast.
>>
>> Sure, there are other pies that people like to eat on Thanksgiving. If
>> there is such a thing as too wholesome, it is apple pie. Its comforting,
>> familiar, and incredibly boring. Apple pie is the Hallmark movie of
>> desserts. Its too basic to be exciting.
>>
>> Speaking of basic, the mere existence of €œpumpkin-spice latte season€�
>> should be enough to disqualify pumpkin pie from any best-pie discussion.
>> Pumpkin pie is also not a vehicle for pumpkin improvement. It is a
>> vehicle for cinnamon, nutmeg, and clove €” all fine spices, but hardly
>> things that are made better solely by their inclusion in a pie. If a pies
>> main flavors can be successfully reduced into a seasonal coffee gimmick,
>> theyd better work in a pie.
>>
>> Pecan pie is all about the pecan life. It does not require a scoop of ice
>> cream, or a dollop of whipped cream, or, God forbid, something like a
>> slice of cheddar (another knock against apple pie). Pecan pie is a pie
>> that stands on its own. It has the gooeyness of a candy bar, the crunchy
>> texture and warm flavor of toasted nuts, and that flaky, buttery crust.
>>
>> Having just laid out the ironclad argument for why pecan pie is
>> objectively the best pie, I will also confess that I have an admittedly
>> subjective soft-spot for pecan pie, because my mom, a talented baker, has
>> made it for Thanksgiving every year since I was in high school. While
>> everyone else gears up for the potatoes, or for the day afters
>> leftovers, I spend November looking forward to that pie, because I know
>> that no matter what else happens, it will be there and it wont let me
>> down €” and what more could you want from Thanksgiving?"
>>
>> </>
>
> My wife had to find a recipe* that doesn't use corn syrup since corn
> products disagree with her system and there's a pecan pie sittin' on the
> counter as I type , baked this morning . And 2 apple pies ... she likes
> to send one home with our bachelor son .
>
> * I can post that recipe if anyone's interested . It's every bit as good
> as any pecan pie I've ever had .
>
>
> Snag
>
> ==
>
> Yes please, my husband loves pecans

I'll start a new thread .

Snag

==

Thanks

"dsi1" wrote in message
...

On Wednesday, November 21, 2018 at 11:22:08 AM UTC-10, Terry Coombs wrote:
> On 11/21/2018 3:07 PM, GM wrote:
> > http://www.grubstreet.com/2018/11/pe...-the-best.html
> >
> > The Best Pie Is Pecan
> >
> > By Chris Crowley
> >
> > "Its Thanksgiving, a time to gather, eat too much, and argue with your
> > family about their controversial opinions. Its not always fun, but at
> > least there will be dessert, and on Thanksgiving, dessert means pie, and
> > at my house €” and hopefully yours €” it means pecan pie, which is the
> > best pie.
> >
> > The reasons are as clear as they are simple. The purpose of any pie, of
> > course, is to elevate its star ingredient. The best pies transform
> > otherwise fine ingredients into the best possible versions of
> > themselves. Cherry pie, for example, is great, and its better than raw
> > cherries. But raw cherries are also pretty good, so it doesnt take much
> > heavy lifting to make them better. Key limes, on the other hand, are
> > inedible, yet key lime pie is one of mankinds great achievements. That
> > brings us to pecans: one of the worst nuts. People will eat peanuts,
> > cashews, and almonds by the handful. Meanwhile, raw-pecan people are, if
> > were being generous, outliers, and probably best avoided. A pecan-pie
> > person, though? That is a person who knows whats up, because they know
> > what all pecan-pie people know: that the addition of vanilla, eggs,
> > brown sugar, a little bit of heat, and a buttery, flakey crust will turn
> > these frankly poor nuts into the only dessert thats worth eating after
> > an hours-long autumnal feast.
> >
> > Sure, there are other pies that people like to eat on Thanksgiving. If
> > there is such a thing as too wholesome, it is apple pie. Its
> > comforting, familiar, and incredibly boring. Apple pie is the Hallmark
> > movie of desserts. Its too basic to be exciting.
> >
> > Speaking of basic, the mere existence of €œpumpkin-spice latte season€�
> > should be enough to disqualify pumpkin pie from any best-pie discussion.
> > Pumpkin pie is also not a vehicle for pumpkin improvement. It is a
> > vehicle for cinnamon, nutmeg, and clove €” all fine spices, but hardly
> > things that are made better solely by their inclusion in a pie. If a pies
> > main flavors can be successfully reduced into a seasonal coffee gimmick,
> > theyd better work in a pie.
> >
> > Pecan pie is all about the pecan life. It does not require a scoop of
> > ice cream, or a dollop of whipped cream, or, God forbid, something like
> > a slice of cheddar (another knock against apple pie). Pecan pie is a pie
> > that stands on its own. It has the gooeyness of a candy bar, the crunchy
> > texture and warm flavor of toasted nuts, and that flaky, buttery crust.
> >
> > Having just laid out the ironclad argument for why pecan pie is
> > objectively the best pie, I will also confess that I have an admittedly
> > subjective soft-spot for pecan pie, because my mom, a talented baker,
> > has made it for Thanksgiving every year since I was in high school.
> > While everyone else gears up for the potatoes, or for the day afters
> > leftovers, I spend November looking forward to that pie, because I know
> > that no matter what else happens, it will be there and it wont let me
> > down €” and what more could you want from Thanksgiving?"
> >
> > </>
>
> My wife had to find a recipe* that doesn't use corn syrup since corn
> products disagree with her system and there's a pecan pie sittin' on the
> counter as I type , baked this morning . And 2 apple pies ... she likes
> to send one home with our bachelor son .
>
> * I can post that recipe if anyone's interested . It's every bit as good
> as any pecan pie I've ever had .
>
> --
> Snag
> Yes , I'm old
> and crochety - and armed .
> Get outta my woods !

I have made this pie. It makes a better pie if you're the type that would
prefer a pie that's less oozy and gooey. Let's face it, pecan pie was
invented by a guy that wanted to sell more corn syrup. As far as that goes,
that idea was a great success.

==

I haven't seen corn syrup. If I can't find it, I wonder if I could use maple
syrup or golden syrup?

"Terry Coombs" wrote in message news
On 11/21/2018 9:08 PM, l not -l wrote:
> On 21-Nov-2018, wrote:
>
>> I like dark karo syup with butter mashed into it with biscuits.
> Sorghum molasses with butter is, IMO, vastly superior.
>
And neither comes even close to "homegrown" honey !


Snag

===

I bet You are very lucky you know to have it to hand

On Wednesday, November 21, 2018 at 10:18:19 PM UTC-10, Ophelia wrote:
>
> I haven't seen corn syrup. If I can't find it, I wonder if I could use maple
> syrup or golden syrup?

Consider yourself lucky if there's no corn syrup to be found in the UK. Just use any recipe that calls for no corn syrup and you'll do better than most cooks in the US. People used to love my pecan pies but these days I don't care to make that over-indulgent dessert. I do have some ideas about creating a pecan tart that uses half the filling. Something folks can eat without feeling too guilty. Yeah, that's the ticket.

Tomorrow, I'll make an old school Okinawan dish for my dad - shoyu pork. My aim is to end up with pork that can be cut with a chopstick.

https://www.youtube.com/watch?v=31PohNqMJ0U

On Wednesday, November 21, 2018 at 4:07:51 PM UTC-5, GM wrote:
> http://www.grubstreet.com/2018/11/pe...-the-best.html
>
> The Best Pie Is Pecan

Perhaps. I find it awfully sweet.

For me, the best pie is tart cherry pie, with cheesecake running a very
close second. If it's my husband's cheesecake, it might be first.

Cindy Hamilton

"dsi1" wrote in message
...

On Wednesday, November 21, 2018 at 10:18:19 PM UTC-10, Ophelia wrote:
>
> I haven't seen corn syrup. If I can't find it, I wonder if I could use
> maple
> syrup or golden syrup?

Consider yourself lucky if there's no corn syrup to be found in the UK. Just
use any recipe that calls for no corn syrup and you'll do better than most
cooks in the US. People used to love my pecan pies but these days I don't
care to make that over-indulgent dessert. I do have some ideas about
creating a pecan tart that uses half the filling. Something folks can eat
without feeling too guilty. Yeah, that's the ticket.

Aye well you have health concerns do you need to be careful. I have
found that I can buy corn syrup but after your comments ... What would you
use?

Tomorrow, I'll make an old school Okinawan dish for my dad - shoyu pork. My
aim is to end up with pork that can be cut with a chopstick.

https://www.youtube.com/watch?v=31PohNqMJ0U

What was that in the two clear bottles - Distilled? Please explain
Katsubushi, dried bonito flakes, Dashi, and Otoshibuta?

Sorry to be a pain but it looks really good) I've never had a good
recipe for belly pork and that has all the flavours we like (well, the ones
I know anyway)

On 11/22/2018 3:18 AM, Ophelia wrote:
>
> I haven't seen corn syrup. If I can't find it, I wonder if I could use
> maple syrup or golden syrup?
>
>
Not maple. Golden syrup should be okay, though.

"S Viemeister" wrote in message ...

On 11/22/2018 3:18 AM, Ophelia wrote:
>
> I haven't seen corn syrup. If I can't find it, I wonder if I could use
> maple syrup or golden syrup?
>
>
Not maple. Golden syrup should be okay, though.

==

Thanks, Sheila

On Thu, 22 Nov 2018 03:41:45 -0800 (PST), Cindy Hamilton
> wrote:

>On Wednesday, November 21, 2018 at 4:07:51 PM UTC-5, GM wrote:
>> http://www.grubstreet.com/2018/11/pe...-the-best.html
>>
>> The Best Pie Is Pecan
>
>Perhaps. I find it awfully sweet.
>
>For me, the best pie is tart cherry pie, with cheesecake running a very
>close second. If it's my husband's cheesecake, it might be first.
>
>Cindy Hamilton

For me the best pies have a graham cracker crumb crust... a homemade
pudding filling works for me... a cheesecake filling works well too,
so would tart cherry.
I miss my sour cherry tree, I planted a dwarf sour cherry tree on Lung
Guyland some twenty five years ago, a small tree right next to the
patio. A small tree but it gave enough cherries for three large pies.
I wonder if it's still there.
https://postimg.cc/p5rfQtRx

dsi1 wrote:
>
> People used to love my pecan pies but these days I don't
> care to make that over-indulgent dessert. I do have some
> ideas about creating a pecan tart that uses half the
> filling. Something folks can eat without feeling too
> guilty. Yeah, that's the ticket.

I've been making those for years now. They are very common
at least on the mainland. Basically, mix up all for a pecan
pie then cut the pie dough to fit in little cupcake baking
pan. Fill eat one with the pecan filling and bake.

That gives you a nice pecan pie treat without being too much.
Great for holiday gifts too. A plate of those and some cookies.


> Tomorrow, I'll make an old school Okinawan dish for my dad - shoyu pork. My aim is to end up with pork that can be cut with a chopstick.

You said, "pork that can be cut with a chopstick." LOL!

Cindy Hamilton wrote:
>
> GM wrote:
> > http://www.grubstreet.com/2018/11/pe...-the-best.html
> >
> > The Best Pie Is Pecan
>
> Perhaps. I find it awfully sweet.

I agree. While it's good, even a small slice can be overkill.
Too much of a good thing.

We have a "pecan pie poster" here. Just so very sweet all the
damn time. I read and read until it's overkill of sickenly
sweet responses and just makes me want to gag.

Then I finally say something and all bodyguards show up
to yell at me for being so mean. LOL!
Hey....sorry bout that.

> For me, the best pie is tart cherry pie, with cheesecake running a very
> close second. If it's my husband's cheesecake, it might be first.

First of all, for holiday pies either pumpkin or sweet potato
are always my choice. The small cupcake-size pecan is good too.
Those just seem to be "traditional" for the holidays.

For anytime of the year pies.... I would pick 3 and not in any
particular order -
- apple pie
- pumpkin/sp pie
- cheesecake

The very best cheesecake I ever made was a plain vanilla filling,
using crushed homemade Toll House Chocolate Chip cookies for
the crust. oh YUM!

As I have absolutely no self-control over these 3 pies, I rarely
make them.

"Gary" wrote in message ...

dsi1 wrote:
>
> People used to love my pecan pies but these days I don't
> care to make that over-indulgent dessert. I do have some
> ideas about creating a pecan tart that uses half the
> filling. Something folks can eat without feeling too
> guilty. Yeah, that's the ticket.

I've been making those for years now. They are very common
at least on the mainland. Basically, mix up all for a pecan
pie then cut the pie dough to fit in little cupcake baking
pan. Fill eat one with the pecan filling and bake.

That gives you a nice pecan pie treat without being too much.
Great for holiday gifts too. A plate of those and some cookies.


> Tomorrow, I'll make an old school Okinawan dish for my dad - shoyu pork.
> My aim is to end up with pork that can be cut with a chopstick.

You said, "pork that can be cut with a chopstick." LOL!

==

It does. Watch the vid he posted.

"l not -l" wrote in message news

On 21-Nov-2018, GM > wrote:

> The Best Pie Is Pecan
While many days of the year I agree, I also believe the best pie is one you
like that is immediately available. I'd be hard pressed to think of a pie
that is good and, if it is the pie that happens to be available on any given
day, that's the best pie. 8-)

There are days, given unrestricted availability of pie varieties, I'd have a
difficult time choosing. Pecan, apple, apple w/cheddar, Dutch apple - oh
my!. Or maybe key lime, lemon or citrus custard. Then there is chess pie.

I was right at the beginning - the best pie is the one available right now.
Unless it's pumpkin, then cake is a better choice.

Some say pecan is too rich and refuse to eat it. I say, cut a piece in two,
eat one half today, the other tomorrow. That's what I do; it's a double
duty dessert - satisfying today AND something to look forward to for
tomorrow.

==

Oh yes, I like it too, but in very small portions)

On Thursday, November 22, 2018 at 2:23:38 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Wednesday, November 21, 2018 at 10:18:19 PM UTC-10, Ophelia wrote:
> >
> > I haven't seen corn syrup. If I can't find it, I wonder if I could use
> > maple
> > syrup or golden syrup?
>
> Consider yourself lucky if there's no corn syrup to be found in the UK. Just
> use any recipe that calls for no corn syrup and you'll do better than most
> cooks in the US. People used to love my pecan pies but these days I don't
> care to make that over-indulgent dessert. I do have some ideas about
> creating a pecan tart that uses half the filling. Something folks can eat
> without feeling too guilty. Yeah, that's the ticket.
>
> Aye well you have health concerns do you need to be careful. I have
> found that I can buy corn syrup but after your comments ... What would you
> use?
>
> Tomorrow, I'll make an old school Okinawan dish for my dad - shoyu pork. My
> aim is to end up with pork that can be cut with a chopstick.
>
> https://www.youtube.com/watch?v=31PohNqMJ0U
>
> What was that in the two clear bottles - Distilled? Please explain
> Katsubushi, dried bonito flakes, Dashi, and Otoshibuta?
>
> Sorry to be a pain but it looks really good) I've never had a good
> recipe for belly pork and that has all the flavours we like (well, the ones
> I know anyway)

You could try making a pie with corn syrup. That's how most American pecan pies are made. Beats me if folks in the UK would like pecan pie either way. They might but I can't say.

Awamori is a distilled liquor made in Okinawa. I don't know much about awamori except that I can't get it over here. I just use a cheap sake instead. Katsubushi is dried bonito flakes and is used to make dashi - soup stock. I don't make dashi using katsubushi. Instead, I use dashi powder.

https://www.souschef.co.uk/products/...t-dashi-powder

The otoshibuta is interesting. It's used to cover a simmering liquid. What's unique is that it sits on top of the food. I've never used one but my guess is that it works better than putting a lid on a pan. Perhaps I should start using one. You can make your own by fashioning one out of aluminum foil or parchment paper.

https://geriplates.com/howtech/otoshibuta/

On Thursday, November 22, 2018 at 4:53:26 AM UTC-10, Gary wrote:
> dsi1 wrote:
> >
> > People used to love my pecan pies but these days I don't
> > care to make that over-indulgent dessert. I do have some
> > ideas about creating a pecan tart that uses half the
> > filling. Something folks can eat without feeling too
> > guilty. Yeah, that's the ticket.
>
> I've been making those for years now. They are very common
> at least on the mainland. Basically, mix up all for a pecan
> pie then cut the pie dough to fit in little cupcake baking
> pan. Fill eat one with the pecan filling and bake.
>
> That gives you a nice pecan pie treat without being too much.
> Great for holiday gifts too. A plate of those and some cookies.
>
>
> > Tomorrow, I'll make an old school Okinawan dish for my dad - shoyu pork. My aim is to end up with pork that can be cut with a chopstick.
>
> You said, "pork that can be cut with a chopstick." LOL!

I'll consider making pecan tarts this way.

Okinawan shoyu pork is served in big chunks. You'd have to cut it into smaller pieces to eat it. Ideally, the perfect rafute can be cut with chopsticks. Unfortunately, as of yet, I have not been able to make a perfect rafute.

Not if you are deathly allergic to pecans, like I am. ;-). But they always look delicious. Instead,
my mom used to make shoo-fly pie, a good ol' Kentucky dessert (she had a recipe from when we
lived there).

N.

"dsi1" wrote in message
...

On Thursday, November 22, 2018 at 2:23:38 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Wednesday, November 21, 2018 at 10:18:19 PM UTC-10, Ophelia wrote:
> >
> > I haven't seen corn syrup. If I can't find it, I wonder if I could use
> > maple
> > syrup or golden syrup?
>
> Consider yourself lucky if there's no corn syrup to be found in the UK.
> Just
> use any recipe that calls for no corn syrup and you'll do better than most
> cooks in the US. People used to love my pecan pies but these days I don't
> care to make that over-indulgent dessert. I do have some ideas about
> creating a pecan tart that uses half the filling. Something folks can eat
> without feeling too guilty. Yeah, that's the ticket.
>
> Aye well you have health concerns do you need to be careful. I have
> found that I can buy corn syrup but after your comments ... What would
> you
> use?
>
> Tomorrow, I'll make an old school Okinawan dish for my dad - shoyu pork.
> My
> aim is to end up with pork that can be cut with a chopstick.
>
> https://www.youtube.com/watch?v=31PohNqMJ0U
>
> What was that in the two clear bottles - Distilled? Please explain
> Katsubushi, dried bonito flakes, Dashi, and Otoshibuta?
>
> Sorry to be a pain but it looks really good) I've never had a
> good
> recipe for belly pork and that has all the flavours we like (well, the
> ones
> I know anyway)

You could try making a pie with corn syrup. That's how most American pecan
pies are made. Beats me if folks in the UK would like pecan pie either way.
They might but I can't say.

D. loves pecans anyway done. That is why he is interested in me
making that pie for Christmas

Awamori is a distilled liquor made in Okinawa. I don't know much about
awamori except that I can't get it over here. I just use a cheap sake
instead.

Ahh saki! yes I can get that!


Katsubushi is dried bonito flakes and is used to make dashi - soup stock.
I don't make dashi using katsubushi. Instead, I use dashi powder.

Oh dear. I have no idea what bonito flakes are, or where to get
them What can I use instead?

https://www.souschef.co.uk/products/...t-dashi-powder

I'll have a look around. I did a search and it led me to a shop,
but then it said it was miso soup powder <g>


The otoshibuta is interesting. It's used to cover a simmering liquid. What's
unique is that it sits on top of the food. I've never used one but my guess
is that it works better than putting a lid on a pan. Perhaps I should start
using one. You can make your own by fashioning one out of aluminum foil or
parchment paper.

Ahh yes. I liked that thing she put on the food over the
simmering liquid. I can see I need to have a wee word with D.



https://geriplates.com/howtech/otoshibuta/

Thanks It was good to be able to show him. He has begun to
think about it which is good news)

"Ophelia" wrote in message ...



"dsi1" wrote in message
...

On Thursday, November 22, 2018 at 2:23:38 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Wednesday, November 21, 2018 at 10:18:19 PM UTC-10, Ophelia wrote:
> >
> > I haven't seen corn syrup. If I can't find it, I wonder if I could use
> > maple
> > syrup or golden syrup?
>
> Consider yourself lucky if there's no corn syrup to be found in the UK.
> Just
> use any recipe that calls for no corn syrup and you'll do better than most
> cooks in the US. People used to love my pecan pies but these days I don't
> care to make that over-indulgent dessert. I do have some ideas about
> creating a pecan tart that uses half the filling. Something folks can eat
> without feeling too guilty. Yeah, that's the ticket.
>
> Aye well you have health concerns do you need to be careful. I have
> found that I can buy corn syrup but after your comments ... What would
> you
> use?
>
> Tomorrow, I'll make an old school Okinawan dish for my dad - shoyu pork.
> My
> aim is to end up with pork that can be cut with a chopstick.
>
> https://www.youtube.com/watch?v=31PohNqMJ0U
>
> What was that in the two clear bottles - Distilled? Please explain
> Katsubushi, dried bonito flakes, Dashi, and Otoshibuta?
>
> Sorry to be a pain but it looks really good) I've never had a
> good
> recipe for belly pork and that has all the flavours we like (well, the
> ones
> I know anyway)

You could try making a pie with corn syrup. That's how most American pecan
pies are made. Beats me if folks in the UK would like pecan pie either way.
They might but I can't say.

D. loves pecans anyway done. That is why he is interested in me
making that pie for Christmas

Awamori is a distilled liquor made in Okinawa. I don't know much about
awamori except that I can't get it over here. I just use a cheap sake
instead.

Ahh saki! yes I can get that!


Katsubushi is dried bonito flakes and is used to make dashi - soup stock.
I don't make dashi using katsubushi. Instead, I use dashi powder.

Oh dear. I have no idea what bonito flakes are, or where to get
them What can I use instead?

https://www.souschef.co.uk/products/...t-dashi-powder

I'll have a look around. I did a search and it led me to a shop,
but then it said it was miso soup powder <g>


The otoshibuta is interesting. It's used to cover a simmering liquid. What's
unique is that it sits on top of the food. I've never used one but my guess
is that it works better than putting a lid on a pan. Perhaps I should start
using one. You can make your own by fashioning one out of aluminum foil or
parchment paper.

Ahh yes. I liked that thing she put on the food over the
simmering liquid. I can see I need to have a wee word with D.



https://geriplates.com/howtech/otoshibuta/

Thanks It was good to be able to show him. He has begun to
think about it which is good news)

====

https://www.amazon.co.uk/Resizable-S.../dp/B001DDUZB2

On Thu, 22 Nov 2018 03:41:45 -0800 (PST), Cindy Hamilton
> wrote:

>On Wednesday, November 21, 2018 at 4:07:51 PM UTC-5, GM wrote:
>> http://www.grubstreet.com/2018/11/pe...-the-best.html
>>
>> The Best Pie Is Pecan
>
>Perhaps. I find it awfully sweet.

Pecans themselves aren't sweet, so I'd think you can easily make a
less sweet pecan pie by adding less sugar.

On 2018-11-22 6:41 AM, Cindy Hamilton wrote:
> On Wednesday, November 21, 2018 at 4:07:51 PM UTC-5, GM wrote:
>> http://www.grubstreet.com/2018/11/pe...-the-best.html
>>
>> The Best Pie Is Pecan
>
> Perhaps. I find it awfully sweet.
>
> For me, the best pie is tart cherry pie, with cheesecake running a very
> close second. If it's my husband's cheesecake, it might be first.
>

Yep. Sour cherry is at the top of the list with peach and rhubarb
fighting for second place.

On Thursday, November 22, 2018 at 1:07:28 PM UTC-5, Brice wrote:
> On Thu, 22 Nov 2018 03:41:45 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Wednesday, November 21, 2018 at 4:07:51 PM UTC-5, GM wrote:
> >> http://www.grubstreet.com/2018/11/pe...-the-best.html
> >>
> >> The Best Pie Is Pecan
> >
> >Perhaps. I find it awfully sweet.
>
> Pecans themselves aren't sweet, so I'd think you can easily make a
> less sweet pecan pie by adding less sugar.

The texture of the filling underneath the pecans depends on its
sugar content. Baking is chemistry.

Cindy Hamilton

On Thu, 22 Nov 2018 12:13:45 -0800 (PST), Cindy Hamilton
> wrote:

>On Thursday, November 22, 2018 at 1:07:28 PM UTC-5, Brice wrote:
>> On Thu, 22 Nov 2018 03:41:45 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>> >On Wednesday, November 21, 2018 at 4:07:51 PM UTC-5, GM wrote:
>> >> http://www.grubstreet.com/2018/11/pe...-the-best.html
>> >>
>> >> The Best Pie Is Pecan
>> >
>> >Perhaps. I find it awfully sweet.
>>
>> Pecans themselves aren't sweet, so I'd think you can easily make a
>> less sweet pecan pie by adding less sugar.
>
>The texture of the filling underneath the pecans depends on its
>sugar content. Baking is chemistry.

Nevertheless, you can make that pie with a lot less sugar, Sherlock.

On Thursday, November 22, 2018 at 3:17:34 PM UTC-5, Brice wrote:
> On Thu, 22 Nov 2018 12:13:45 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Thursday, November 22, 2018 at 1:07:28 PM UTC-5, Brice wrote:
> >> On Thu, 22 Nov 2018 03:41:45 -0800 (PST), Cindy Hamilton
> >> > wrote:
> >>
> >> >On Wednesday, November 21, 2018 at 4:07:51 PM UTC-5, GM wrote:
> >> >> http://www.grubstreet.com/2018/11/pe...-the-best.html
> >> >>
> >> >> The Best Pie Is Pecan
> >> >
> >> >Perhaps. I find it awfully sweet.
> >>
> >> Pecans themselves aren't sweet, so I'd think you can easily make a
> >> less sweet pecan pie by adding less sugar.
> >
> >The texture of the filling underneath the pecans depends on its
> >sugar content. Baking is chemistry.
>
> Nevertheless, you can make that pie with a lot less sugar, Sherlock.

And end up with soup in a pie crust, Watson.

Cindy Hamilton

On Thursday, November 22, 2018 at 1:42:10 PM UTC-5, Dave Smith wrote:
> On 2018-11-22 6:41 AM, Cindy Hamilton wrote:
> > On Wednesday, November 21, 2018 at 4:07:51 PM UTC-5, GM wrote:
> >> http://www.grubstreet.com/2018/11/pe...-the-best.html
> >>
> >> The Best Pie Is Pecan
> >
> > Perhaps. I find it awfully sweet.
> >
> > For me, the best pie is tart cherry pie, with cheesecake running a very
> > close second. If it's my husband's cheesecake, it might be first.
> >
>
> Yep. Sour cherry is at the top of the list with peach and rhubarb
> fighting for second place.

For me, I think it's that fruit pies have a little tartness to balance
out the sweetness. The unrelieved sweetness of pecan pie is a little
much for me. Even chocolate cream pie benefits from the slight bitterness
of the chocolate countervailing the sugar.

Cindy Hamilton

On Thu, 22 Nov 2018 12:49:17 -0800 (PST), Cindy Hamilton
> wrote:

>On Thursday, November 22, 2018 at 3:17:34 PM UTC-5, Brice wrote:
>> On Thu, 22 Nov 2018 12:13:45 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>> >On Thursday, November 22, 2018 at 1:07:28 PM UTC-5, Brice wrote:
>> >> On Thu, 22 Nov 2018 03:41:45 -0800 (PST), Cindy Hamilton
>> >> > wrote:
>> >>
>> >> >On Wednesday, November 21, 2018 at 4:07:51 PM UTC-5, GM wrote:
>> >> >> http://www.grubstreet.com/2018/11/pe...-the-best.html
>> >> >>
>> >> >> The Best Pie Is Pecan
>> >> >
>> >> >Perhaps. I find it awfully sweet.
>> >>
>> >> Pecans themselves aren't sweet, so I'd think you can easily make a
>> >> less sweet pecan pie by adding less sugar.
>> >
>> >The texture of the filling underneath the pecans depends on its
>> >sugar content. Baking is chemistry.
>>
>> Nevertheless, you can make that pie with a lot less sugar, Sherlock.
>
>And end up with soup in a pie crust, Watson.

On Thu, 22 Nov 2018 12:51:07 -0800 (PST), Cindy Hamilton
> wrote:

>On Thursday, November 22, 2018 at 1:42:10 PM UTC-5, Dave Smith wrote:
>> On 2018-11-22 6:41 AM, Cindy Hamilton wrote:
>> > On Wednesday, November 21, 2018 at 4:07:51 PM UTC-5, GM wrote:
>> >> http://www.grubstreet.com/2018/11/pe...-the-best.html
>> >>
>> >> The Best Pie Is Pecan
>> >
>> > Perhaps. I find it awfully sweet.
>> >
>> > For me, the best pie is tart cherry pie, with cheesecake running a very
>> > close second. If it's my husband's cheesecake, it might be first.
>> >
>>
>> Yep. Sour cherry is at the top of the list with peach and rhubarb
>> fighting for second place.
>
>For me, I think it's that fruit pies have a little tartness to balance
>out the sweetness. The unrelieved sweetness of pecan pie is a little
>much for me. Even chocolate cream pie benefits from the slight bitterness
>of the chocolate countervailing the sugar.

I am astonished that the preponderance of the sugary sensation miffs
you.

On Thu, 22 Nov 2018 Gary wrote:
>dsi1 wrote:
>>
>> People used to love my pecan pies but these days I don't
>> care to make that over-indulgent dessert. I do have some
>> ideas about creating a pecan tart that uses half the
>> filling. Something folks can eat without feeling too
>> guilty. Yeah, that's the ticket.
>
>I've been making those for years now. They are very common
>at least on the mainland. Basically, mix up all for a pecan
>pie then cut the pie dough to fit in little cupcake baking
>pan. Fill eat one with the pecan filling and bake.
>
>That gives you a nice pecan pie treat without being too much.
>Great for holiday gifts too. A plate of those and some cookies.

Pecan pie isn't much different than horrid shoofly pie.
I'd much rather have my pecans toasted with a light sugar glaze and a
few tossed atop a plate of 'nilla ice cream. I don't care for pecans
anyway. they are more trouble than they are worth to shell. There are
other nuts I like much better, hazelnuts are a favorite. I much prefer
walnuts. And pistachios are the best.

On Thu, 22 Nov 2018 16:51:25 -0500, wrote:

>On Thu, 22 Nov 2018 Gary wrote:
>>dsi1 wrote:
>>>
>>> People used to love my pecan pies but these days I don't
>>> care to make that over-indulgent dessert. I do have some
>>> ideas about creating a pecan tart that uses half the
>>> filling. Something folks can eat without feeling too
>>> guilty. Yeah, that's the ticket.
>>
>>I've been making those for years now. They are very common
>>at least on the mainland. Basically, mix up all for a pecan
>>pie then cut the pie dough to fit in little cupcake baking
>>pan. Fill eat one with the pecan filling and bake.
>>
>>That gives you a nice pecan pie treat without being too much.
>>Great for holiday gifts too. A plate of those and some cookies.
>
>Pecan pie isn't much different than horrid shoofly pie.
>I'd much rather have my pecans toasted with a light sugar glaze and a
>few tossed atop a plate of 'nilla ice cream. I don't care for pecans
>anyway

Oh, shut up then.

Brer Rabbit makes some syrups that are probably good with biscuits.