Recipe Question and Support Stacie update

[gioiamia]

I've got an update posted over at supportstacie regarding the auction coming up on Thanksgiving weekend. All of y'all who, like me, normally go out on Black Friday: Don't forget to add the auctions into your shopping estimates! :-) Personally, I'm hoping to grab one of the GORGEOUS Angel ornaments as a gift for my in-laws. The pictures really don't do them

Comments

[rhetoretician]

Food pantries = good. Here we have the RI Community Food Bank, such a great outfit.

We're also lucky in that my college has a Community Service director who knows lots of people in need. So every year I ask her to find someone who needs the fixins for a Thanksgiving Dinner, and I get to have the fun of supplying them. Makes me feel a little like Scrooge sending the anonymous turkey to Bob Cratchit... :D

[gioiamia]

So every year I ask her to find someone who needs the fixins for a Thanksgiving Dinner, and I get to have the fun of supplying them. Makes me feel a little like Scrooge sending the anonymous turkey to Bob Cratchit...

What an awesome setup! There's no feeling like it, I know. :-D

[mockingbird39]

My boyfriend Alton Brown says the only reason to scald milk is to speed up results when you're cooking. It used to be used to kill bacteria and stuff, but we don't have to do that anymore. So basically any heating method will work - but if you're doing it in the microwave, make sure to stir it well to distribute the hottest parts before you add it to your recipe.

My favorite custard pie recipe is the one my friend Vinnie uses - it's here and it's yummy. I love the crust!

[gioiamia]

Oh, excellent work, Mel! Thanks for the input re: scalding the milk, too. That's exactly what I needed to know. Sounds like milk scalding is left over from the same days when recipes required us to pre-sift the flour, too. :)

And that recipe looks awesome. I'm going to use it for the custard filling. The crust looks fantastic, but I'll admit I'm too lazy to do it when Pillsbury has those ready-made crusts, hehe!

Thanks!

[mockingbird39]

Oh, I hear you - I suck at pie crust, personally. It's the one thing I can never get quite right, no matter how many times I try. It sounds so simple, but it eludes me every time. With this pie, if you're using the ready-made crust, throw some nutmeg in the filling. Makes it taste kind of eggnog-y. Yum.

You're right, too, that scalding is a carry-over from times gone by. I was making pumpkin roll at my grandmother's once and she was scandalized that I didn't sift the flour. You know, because we seldom find grit or chaff in flour these days.