Taking up appearances

[rjmccall]

Due to a horrific fuck-up which - I'm fairly certain - was not entirely my own fault, I am now a database researcher. That's a bit misleading, inasmuch as it evokes (to me, at least) linear hashing and disk management; in fact, I'm working on superimposed annotations à la fab4 backed by dspace, darling of the digital-libraries crowd. Presently,

Comments

[damion]

What is your pumpkin pie recipe?

[rjmccall]

We borrowed Joy's sour-cream pumpkin pie recipe, then switched out the eggs for a vile and heavily-whipped concoction of oil, milk, tapioca flour, xanthum gum, and cream of tartar. You, er, might not have all those ingredients around if you're not a celiac with an egg allergy.

The crust was a fairly standard crust recipe, given the restrictions.

[lars_chan]

My mom uses tapioca flour as part of a replacement for stuff for my super-allergic brother.. I think due to his egg allergy.. I don't remember what recipe she uses it in though...

[rjmccall]

We use it fairly regularly, usually to replace eggs in baking recipes. It's too dense and flavorless to make a satisfactory loaf of bread by itself, but mixed with, say, bean flours, it works quite well. I've made tapioca roues, but you have to be much more careful than with wheat flour, or you'll quickly acquire a rolling mass of dough: it's aggressively sticky, which is why it's so nice for baking.

Scratch

[akktri]

It is relatively easy to make a pumpkin pie from scratch, except for the pumpkin. I've never been able to make a pumpkin from scratch. Where do you get the scratch from, anyway?