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ajt (2546)
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http://www.iredale.net/
UK based. Perl, XML/HTTP, SAP, Debian hacker.
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Pumpkin Pie
Once upon a time I lived in the USA. Other than my many excellent friends I have there, I can't say there is much about the place I miss. I don't think that the US is a bad place, rather it does not suite my taste as a place to live. As a place to visit, it was great, and in the years that I was there, I saw many of the fantastic sights it has to offer, and I do recommend camping in the south-western deserts.
There are only two things I miss about the US, neither technically native, but still they are both quite common. One is Mexican (&Tex-Mex) food, and the other is Pumpkin pie. Mexican is obviously Mexican rather than American, and the Pumpkin is a native of China and not North America, though it has been grown there since humans first arrived several thousand years ago.
It is now possible to get sufficient ingredients to make a half-decent Mexican meal in the UK, and Mexican style restaurants are starting to pop-up outside of London, so my Chili craving are now satisfied.
Today I made my first Pumpkin pie. Pumpkin is now common in the UK, and though very few people cook it - it's mostly for Halloween decoration, you can get quite nice eating Pumpkin. The recipe I found was dead simple, and the resultant pie is very nice. Not quite the same as ones I loved from New England, but good enough for now.
Or is it a BUG?"
"Let's call it an accidental feature. :-)"
--Larry Wall in <6909@jpl-devvax.JPL.NASA.GOV>
Have you tried... (Score:2)
Re:Have you tried... (Score:2)
Saw it last time I was up in London. However most of the supermarkets now carry quite a range of "Old El Paso" brand and own brand Mexican/Tex-Mex stuff, so I'm quite happy to cook my own at home.
Interestingly the only two things I missed from the UK were tea, and Indian food - neither strictly native... There were lots of things I thought I'd miss, but in fact I didn't, or was able to get an alternative. If I drank more beer, I'd say I missed that, but as I don't it wasn't an issue.
-- "It's not magic, it's work..."
Re:Have you tried... (Score:2)
Try this recipe from Cook's Illustrated sometime (Score:2)
Author(s): Stephen Schmidt
Pumpkin Pie
For the best of both worlds — pumpkin pie with smooth, delicious filling and a crisp crust — precook both before baking.
Challenge: A pumpkin pie is no more than a variation on custard pie, and it presents the baker with the same challenge -- making the crust crisp while developing a filling that is firm but still tender. After baking countless pumpkin pies, we found it necessary to take a threefold approach.
Solution: First, we began baking our
Re:Try this recipe from Cook's Illustrated sometim (Score:2)
The one I made was somewhat lower in fat, it came from a "Good Housekeeping" book, but I don't know if it's an old or modern, European or North American recipe.
I have no idea what heavy cream is, do you know the fat content? so I can find something equivalent. All too often recipes don't translate across continents, because certain ingredients are not available, or quite different. For example as a general rule you can't use the same ratio of fat to flour in a European recipe as a North American one, beca
-- "It's not magic, it's work..."
Heavy cream (Score:2)
Re:Heavy cream (Score:2)
Ah, most useful. So US heavy cream, is a tad lower in fat than British double cream. I don't know if it actually needs the cream, it's seems to taste okay without it.
-- "It's not magic, it's work..."
Re:Heavy cream (Score:2)
Re:Try this recipe from Cook's Illustrated sometim (Score:1)
Thanks!
-- Douglas Hunter
Re:Try this recipe from Cook's Illustrated sometim (Score:2)