tag:blogger.com,1999:blog-9112436920168884830.post8039158481598075352..comments2024-01-23T05:42:38.075-05:00Comments on Baker in the Basement: Pecan Pie from ScratchBaker in the Basementhttp://www.blogger.com/profile/11205776964050733695noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-9112436920168884830.post-14510361990091001212012-05-11T11:21:08.833-04:002012-05-11T11:21:08.833-04:00Thank you SO much for the tip! It is always a batt...Thank you SO much for the tip! It is always a battle between pie crust and I, I very much appreciate you contributing to my arsenal!<br /><br />I'm going to have to send Malki ! some extra cookies or something, he's sending all these nice people my way <3Baker in the Basementhttps://www.blogger.com/profile/11205776964050733695noreply@blogger.comtag:blogger.com,1999:blog-9112436920168884830.post-73455328778157183342012-05-10T23:54:52.609-04:002012-05-10T23:54:52.609-04:00David Malki ! directed me this way (excellent cook...David Malki ! directed me this way (excellent cookies, btw) & I decided to hang out for a while, as I also love to bake. And since I'm here, I'm going to offer you a piece of unsolicited advice! I make pecan pie at least twice a year, and have been making my own crusts for the last 3-4 years, and I never ever parbake my crusts. It's too much trouble, and I haven't noticed any significant difference filling them raw. I leave at least an inch overhang all around, fill the pie, and then fold the overhang under itself & crimp. Very little shrinkage ensues. <br />Good luck!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9112436920168884830.post-22684703764578618902012-05-05T00:01:40.805-04:002012-05-05T00:01:40.805-04:00Oh wow, how to respond to this jarring, scathing c...Oh wow, how to respond to this jarring, scathing critique??<br /><br />1. If they were talking Sean Bean, I was WAY off, head or no. Also, you'll notice my butter was neither strapped to a rack nor full of arrows. No wonder my crust was off!<br /><br />2. I will be certain to never invite you and Mr. Bourbon to the same party. However, he is certainly invited to brunch now.<br /><br />3. I have no idea what you just said. But yay ice cream!Baker in the Basementhttps://www.blogger.com/profile/11205776964050733695noreply@blogger.comtag:blogger.com,1999:blog-9112436920168884830.post-64629899029383805402012-05-04T00:57:29.932-04:002012-05-04T00:57:29.932-04:00Okay, so...normally, I'm not one to critique. ...Okay, so...normally, I'm not one to critique. However, I DID notice a couple of...shall we say...PROBLEMS...with this latest post.<br /><br />1) "The pieces of butter are supposed to be 'bean-sized'." Okay, are we talking Sean Bean with his head on, or off? Kinda makes a difference.<br /><br />2)I have been BFFF's with Mr. Bourbon. (Best Floor-Facing Friends) Words of advice: he's not good at baking. He is, however, really good at making omelets...honestly, I've never seen anyone flip them so easily. It's like...art.<br /><br />3)Beyond the cure for a dry crust, vanilla ice-cream is also good for patching the negative power coupling on older Corellian models, as well as the main catalyzer on most modern freighter ships.Dizzynoreply@blogger.com