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Celebrate your Love with Pie |
By Anne Kapler
The Gazette
Oh, how I would have loved to be part of the props department for the movie "Waitress."
The movie, which was released in theaters in May and on DVD in late November, tells the story of Jenna (Keri Russell), a small-town diner waitress trapped in a bad marriage who consoles herself by making pies — lots and lots of really delicious-looking pies.
According to a story from the Boston Globe, two "pie wranglers" (how's that for a job title?) and one "pie mistress" made 250 pies for the film's 30-day shoot.
All that food was wonderful to watch — flaky crusts, lush berries, rich chocolates and custards. ... I walked away from this film with an intense craving for pie.
Jenna mixes her emotions into her pies, creating recipes, and names, to fit her mood.
She dreams up creations like Kick in the Pants Pie (a cinnamon-spice custard), I Hate My Husband Pie ("You take bittersweet chocolate and don't sweeten it. You make it into a pudding and drown in it caramel.") and Pregnant Miserable Self-Pitying Loser Pie ("Lumpy oatmeal with fruitcake mashed in. Flambe, of course.")
An emotionally charged pie seems like the perfect treat for Valentine's Day. Maybe not one of the ones listed above, of course, but Jenna had some happier creations, too. Like Chocolate Mousse Falling-in-Love Pie (for the happily coupled) and Since I Left You I Don't Have a Care in the World Pie (for the happily single).
Continue reading for the "Falling in love" pie and "Since I met you I don't have a care in the world" pie recipes.
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Recipes, tips, and the science behind baking great pies, cakes, and cookies above sea level by Susan G. Purdy
Do your cookies crumble and your cakes collapse? It may not be your fault. If you live—and bake—2,500 feet or more above sea level, you get to blame everything on the altitude! Often more frustration than fun, baking at high altitude can be a challenge or a total disaster—but at least you are not alone. Professional and home bakers struggle with this in as many as 34 of the 50 United States, parts of Canada, Mexico, South America, and Europe, plus other mountainous regions around the globe. If you have never heard of these problems, you probably live at or near sea level, though you might have wondered why mountain dwellers around the world make flatbreads (Mexican tortillas, for example). But ask anyone who has moved from Boston to Boulder how their cakes turn out and, if they are honest, they'll tell you the name of the best bakery in town.
Read further for the science behind this as well as for a variety of tips and ideas to assist you.
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Something Different - Mince Pie Ice-Cream |
With the "Festive Season" nearly upon us, this recipe on how to use your "left-over" mince pies in an interesting and novel way caught my eye.
Enjoy! |
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A tongue in cheek article found on the Culinate website, written by Caroline Cummins, 15 May 2007.
Who knew pie could get so emotional?
In On Death and Dying, her 1969 pop-psychology bestseller, Elisabeth Kübler-Ross outlined what later became known as the Five Stages of Grief. (They are not, so far as anyone has been able to determine, related to the Four Horsemen of the Apocalypse.)
Everybody, Kübler-Ross theorized, goes through at least two of the five stages when dealing with a major life trauma, such as a divorce or serious illness. If you’ve just been given a terminal diagnosis, so the thinking goes, you will at some point experience the emotions associated with the stages.
Kübler-Ross did not, to my knowledge, outline which stages you are likely to go through when you have a serious kitchen trauma. No, no, not severed fingertips or oil fires. Just cooking, which, as most of us can attest, can sometimes feel like the Five Stages of Grief.
Making a pie can be murder.
Let’s give it a whirl, shall we? |
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Found in the CHOW’s food media blog, The Grinder (8 October 2007)…
Vodka Pie (Pastry Shrinkage)
Has Cook’s Illustrated gone nuts or is booze the perfect pastry-moistener?
Pie-makers far and wide are talking excitedly about the November issue of Cook's Illustrated in which writer J. Kenji Alt comes up with a novel solution for a persistent pastry problem (recipe only available for online subscribers). You see, the wetter pastry is, the easier it is to work with. But the more water you add, the more gluten is formed, which makes the pastry tough. Alt’s solution? Substitute vodka.
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