"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?

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

"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 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/

"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

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!

"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.

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.

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.

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. 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.
>

Popeye, did yoose know yoose can grease pecans with vaseline and shove
them up yoose ass?

If yoose eats several cans of navy beans, after an hour, yoose can blow
them pecans out of yoose ass, rapid fire, just like a big ole navy gun.

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