and add corn flour for thickening.. I think, but could be wrong it
stays a bit cleaerer than wheat flour?

I tend to think of cornstarch as what you put in when you want to thicken something that's cold (even though you'll probably cook it), and flour what
you use when it'll cook for a while.

But I could imagine there are other differences, too. I'd probably still be willing to thicken an apple pie with cornstarch, without much in the way of hesitation.

But since the crust is made of flour, that means it's literally already on
the counter.

Hmmm look out for possible coooking controversy :) Is that like
politics?

I hope that people can give passionate, respectful opinions on the subject, even if we (entirely non-seriously) say that someone else's opinion is entirely, objectively wrong.

Kinda like how people _should_ discuss politics. I do like the light debate
of such topics, where we should all be able to come out of it still liking a person; my view of, oh, coconut should not make me dislike a person because they think that putting coconut on a cake makes it _better_, rather than inedible.

But if I'm working with real apples, I tend to start with cubes of apple, water, brown sugar, cinnamon, nutmeg... try not to overcook the apples

I think that sort of combination is rarely going to go bad.

"Worst" case tends to be some weird form of applesauce.

--- Mystic BBS v1.12 A46 2020/08/26 (Linux/64)
* Origin: Storm BBS (21:2/108)

I tend to think of cornstarch as what you put in when you want to thicken something that's cold (even though you'll probably cook it), and flour

Seeing as the handbrake is a Cook Islander I tend to have more corn flour or Tapioca on hand than wheat flour. But I've never been a fan of thickening with wheat flour... I find it insufficent to the task, where cornflour requires a lot less, and tapioca which is usually just a desperation move will turn it to jello in a flash. I usually tend to thicken once I feel the brew is done.. so I'm not trying to cook, with it already in there.

I hope that people can give passionate, respectful opinions on the subject, even if we (entirely non-seriously) say that someone else's opinion is entirely, objectively wrong.

Of course yours in wrong! I'm just not sure mine is right :P

Kinda like how people _should_ discuss politics. I do like the light

If only... in what seems the distant past now, a few things that seemed more innocuous than politics just really derailed too..

water, brown sugar, cinnamon, nutmeg... try not to overcook the apples

I think that sort of combination is rarely going to go bad.

Took me a long time to figure out one of the things I was looking for was nutmeg.. I always tended to think I needed more cinnamon but that turned out to be incorrect... and yeah the worst that can happen is you leave someone else to look after it, and return to a burnt offering.. yeah I just watched it burn...otherwise more like apple sauce.

Spec


*** THE READER V4.50 [freeware]
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Hmm I'd give my left testicle and first born (there is only one) for a really good Apple pie. Used to be able to make one once.. it was a
recipe that hung over from high school, don't know what happened to it, and I've long lost the knack for just making it sans instructions. The

What sort do you like?

This is something that I have strong opinions on, and one of the things I learned in the kitchen from my mom (though my recipes tend to differ, in ways that I'll get to).

But how I liked it...

I'll start off with apple pies that I've _disliked_. One is a pie that was 2/3rds crust, and 1/3rd filling, with the crust being kind of cake like. It
was still _pie_, but I want crusts that balance the filling, not act as a fat delivery vehicle.

Another is any pie that's made with canned filling. It's not that canning is inherently terrible, but the syrup that comes along with it is.

Well, maybe the canning really isn't great, either, as I'm a fan of apple
pies where the apples still have a noticeable amount of structure, so it's
not like you're biting into an applesauce pie.

I'm also not a fan of pre-made crust. Even a badly-made pie crust is
generally better than store bought.

For me, in making a pie, I make the crust using shortening and a little bit
of butter. Generally even butter-flavored shortening. Lard would be okay, but I'm vegetarian, so not so much.

When I add liquid, I use alcohol. Preferably as alcoholic as possible, and preferably with a nice flavor that goes with the pie (this really came into play when making a boozy pumpkin pie, which worked amazingly well. But I digress, as this doesn't make the pie taste like alcohol -- it just makes it easier to roll out the crust while limiting how tough the crust gets.).

Then for the filling, I cut the apples into wedges, then flavor it by adding sugar and appropriate spices, and tasting it until it tastes how I want it
to. It's _possible_ to go overboard, especially on cloves, but _hard_. The exact spice mixture depends on what I have. Cinnamon is mandatory, and
ginger, cloves, and allspice generally make it in.

Then I add some flour to that mixture, so that the filling doesn't end up too watery.

Then brush on some milk on top to encourage some browning, sprinkle on
cinnamon and sugar, put some aluminium foil around the edge for some
period of time to keep the edges from overcooking, and see what comes out.

I did leave out some steps, and it's a hard thing to get _perfect_, but it shouldn't be that hard to get it to come out _well_.

But what exactly do you miss about the apple pie of your memories?

--- Mystic BBS v1.12 A46 2020/08/26 (Linux/64)
* Origin: Storm BBS (21:2/108)

learned in the kitchen from my mom (though my recipes tend to differ, in ways that I'll get to).

...then I didn't get to it.

I differ because I tend to use _some_ butter in the crust, and use alcohol as well. My mom will use margarine to seal the bottom crust, and I'll tend to
use an oil spray.

And I think hers still end up prettier, though I've had the occasional interesting design.

--- Mystic BBS v1.12 A46 2020/08/26 (Linux/64)
* Origin: Storm BBS (21:2/108)

Adept wrote (2021-08-30):

I'll start off with apple pies that I've _disliked_. One is a pie that was 2/3rds crust, and 1/3rd filling, with the crust being kind of cake like.
It was still _pie_, but I want crusts that balance the filling, not act
as a fat delivery vehicle.

Never understood the American pie crust thing. We rarely do fully closed casings and are more into cake, bottom-only crust or torte [1]. But I have to admit I never met an American pie in real life and never tasted one. I only know that I like the crust covered apple cakes/pies the least. As a kid my favorite were the simple yeast cakes covered with apples or other fruits (like a sweet pizza dough, thick an fluffy and 2 kg of apples on top). Unfortunately this doesn't work that well with gluten free flour. So I make a soft dough with fine cornmeal, ground almond, starch, eggs, butter, honey and baking powder. The apple slices are half swallowed by the dough. On top walnuts mixed with some honey, butter and rum.


[1] https://en.wikipedia.org/wiki/Torte

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* Origin: . (21:3/102)

What sort do you like?

This is something that I have strong opinions on, and one of the things I

Hmmm look out for possible coooking controversy :) Is that like politics?

Alrighty... used to have to make the "biscuit" pastry from scratch. I prefer it to flaky/pie pastry generally. But if its to thick it can get a bit cake like.

Filling... never used "canned" filling as such... not sure if we even have it, although you can get canned pie apples, basically just Granny Sniffs in whatever they cook it in, but they're still firm pieces usually and unseasoned, so add spice to taste...

But if I'm working with real apples, I tend to start with cubes of apple, water, brown sugar, cinnamon, nutmeg... try not to overcook the apples and add corn flour for thickening.. I think, but could be wrong it stays a bit cleaerer than wheat flour?

Haven't tried making it in some time...

Spec


*** THE READER V4.50 [freeware]
--- SuperBBS v1.17-3 (Eval)
* Origin: We know where you live, we're coming round to get you (21:3/101)

Hmmm look out for possible coooking controversy :) Is that like
politics?
Alrighty... used to have to make the "biscuit" pastry from scratch. I prefer it to flaky/pie pastry generally. But if its to thick it can get
a bit cake like.
Filling... never used "canned" filling as such... not sure if we even
have it, although you can get canned pie apples, basically just Granny Sniffs in whatever they cook it in, but they're still firm pieces
usually and unseasoned, so add spice to taste...
But if I'm working with real apples, I tend to start with cubes of apple, water, brown sugar, cinnamon, nutmeg... try not to overcook the apples
and add corn flour for thickening.. I think, but could be wrong it
stays a bit cleaerer than wheat flour?

lol all this talk about baking pie is making me want to make some pies. i am looking up making my own crust with cocanut oil instead of butter. (As we are too broke to buy more butter, but have a ton of Cocanut oil on hand from
making pot brwonies lol.) I think after work, i will make some pie crust so i can make some pies :-)

Thanks
- Gamecube Buddy

telnet --<{bbs.hive32.com:23333}>--

--- Mystic BBS v1.12 A46 2020/08/26 (Linux/64)
* Origin: Hive32 (21:4/129)

least. As a kid my favorite were the simple yeast cakes covered with apples or other fruits (like a sweet pizza dough, thick an fluffy and 2
kg of apples on top). Unfortunately this doesn't work that well with

I think I've made things like that, and they do seem to be pretty good. I
also like crumbles and crisps, as a different way of putting a top onto a pie-like item.

Never understood the American pie crust thing.

My team lead recently suggested having a get together where people made food from their native land's cuisine. Which made sense. So he'd bring something Romanian, another something from Nepalese cuisine, another from Iranian cuisine, and then he looked at me and went, "...and April can bring... umm. Hmm.".

But apple pie is pretty stereotypically American, so it'll be a good choice,
if this event happens while I'm in the area.

--- Mystic BBS v1.12 A46 2020/08/26 (Linux/64)
* Origin: Storm BBS (21:2/108)

and add corn flour for thickening.. I think, but could be wrong it
stays a bit cleaerer than wheat flour?

I tend to think of cornstarch as what you put in when you want to thicken something that's cold (even though you'll probably cook it), and flour what
you use when it'll cook for a while.

But I could imagine there are other differences, too. I'd probably still be willing to thicken an apple pie with cornstarch, without much in the way of hesitation.

But since the crust is made of flour, that means it's literally already on
the counter.

Hmmm look out for possible coooking controversy :) Is that like
politics?

I hope that people can give passionate, respectful opinions on the subject, even if we (entirely non-seriously) say that someone else's opinion is entirely, objectively wrong.

Kinda like how people _should_ discuss politics. I do like the light debate
of such topics, where we should all be able to come out of it still liking a person; my view of, oh, coconut should not make me dislike a person because they think that putting coconut on a cake makes it _better_, rather than inedible.

But if I'm working with real apples, I tend to start with cubes of apple, water, brown sugar, cinnamon, nutmeg... try not to overcook the apples

I think that sort of combination is rarely going to go bad.

"Worst" case tends to be some weird form of applesauce.

--- Mystic BBS v1.12 A46 2020/08/26 (Linux/64)
* Origin: Storm BBS (21:2/108)

I tend to think of cornstarch as what you put in when you want to thicken something that's cold (even though you'll probably cook it), and flour

Seeing as the handbrake is a Cook Islander I tend to have more corn flour or Tapioca on hand than wheat flour. But I've never been a fan of thickening with wheat flour... I find it insufficent to the task, where cornflour requires a lot less, and tapioca which is usually just a desperation move will turn it to jello in a flash. I usually tend to thicken once I feel the brew is done.. so I'm not trying to cook, with it already in there.

I hope that people can give passionate, respectful opinions on the subject, even if we (entirely non-seriously) say that someone else's opinion is entirely, objectively wrong.

Of course yours in wrong! I'm just not sure mine is right :P

Kinda like how people _should_ discuss politics. I do like the light

If only... in what seems the distant past now, a few things that seemed more innocuous than politics just really derailed too..

water, brown sugar, cinnamon, nutmeg... try not to overcook the apples

I think that sort of combination is rarely going to go bad.

Took me a long time to figure out one of the things I was looking for was nutmeg.. I always tended to think I needed more cinnamon but that turned out to be incorrect... and yeah the worst that can happen is you leave someone else to look after it, and return to a burnt offering.. yeah I just watched it burn...otherwise more like apple sauce.

Spec


*** THE READER V4.50 [freeware]
--- SuperBBS v1.17-3 (Eval)
* Origin: We know where you live, we're coming round to get you (21:3/101)