ARGH!
Yeah you’re right :
and they probably use more than just salt, and use non-stick and crockpots too!
Plus you get to talk like a Pirate here! ;D
The Slovakian word for hello is Ahoy.
AYE!
Hey Cap, I made your potato pie, and gotta say it’s pretty darn good. Didn’t add any spices or vanilla, just potatoes (4), sweetened condensed milk (one 12oz can), a little bit of cane sugar (less than 1/4 cup), and 3 eggs. Made the shortbread crust too.
Quite good. Made one big regular size pie and two mini pies with the leftovers.
Drizzled honey over it for the last 10 min.
Baked a little lower temp - 350 for about an hour 15min (it was a good 2" thick)
Quite tasty after my from-scratch chicken noodle soup for dinner. My wife loved me lots for making all that. 
I had some pumpkin roll today, made by a freind that was fantastic.
Ever had pumkin roll? It has a sweetened cream cheese filling. :-*
Glad you liked it try experimenting eith the egg to potato ratio if you like. My wife likes it more custardy.
Also try mixing just egg, cream, sugar and vanilla, the filling should come out like flan. Then after its baked sprinkle it liberally with sugar and then brown it with a propane torch. Wow. Its fantastic.
Never seen anyone make it except my wife…
BTW: make a ton, freeze each roll individually and you always have something to serve. Thaws fast, tastes awesome!
On the avacado pie front, I don’t think I wouild cook tha avacado. I find when cooked they lose all their flavor. But I have made a key lime pie raw foods/vegan style with avacado to get the color and creaminess and irish moss as a thickener. That one had a pressed macadamia nut crust but I bet you could blind bake a crust and add the ‘custard’ after it is chilled. It was good. to sweet for me and REALLY rich. it came from the graditude cafe cookbook and all those deserts come out to sweet for me. perhaps the raw foods vegan thing results in protien cravings as those can often be confused with sweet cravings.
I also make an avacado ice cream (More or less alton browns recipe) that is really good although it can make people nervous if you tell them what it is. And a coconut ‘sorbet’. no dairy just coconut milk and agave or honey, sugar, maple, whatever. Plain vanilla is good chocolate is awesome. For apple pie though I like to make a simple vanilla ice cream but swap out the sugar for a jar of ginger preserves (When I can find them).
Yeah that makes sense.
Maybe I will try to pre bake the pie crust then make cold set type of avocado custard.
Avocado makes a great shake. Avocados in the blender with some kefir and sugar. Blend till creamy. WOW! Make it thick and it works well as a dessert that can be eaten with a spoon.
Ill have to try and make the avocado ice cream.
Ill get some pies going in this thread soon. Have run any pre thanks giving trial runs yet. Guess I better get started though TG is coming up fast.
One Bowl Brownies. The recipe is on the Baker’s baking chocolate box. This recipe makes the best brownies I have ever had. Everyone that has tasted them agrees. ;D
Sounds like a good one!
I’d like to try that recipe sometime.
Another one of my hobbies besides brewing is making chocolates. I think I’m going to do a flavorful stout ganache in a dark chocolate shell next. Here’s a pic of my Madagascar vanilla bean truffles and solid 58% dark chocolate squares.
SWMBO just took a chocolate making class with friends, she had fun. She’s going to get some supplies and make some of her own, I’ll have to suggest beer chocolates ;D Do you have a recipe or at least a starting point for the stout ganache?
Do you have a recipe or at least a starting point for the stout ganache?
A great book to check out is, Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner by Peter P. Greweling & The Culinary Institute of America, It helps to understand the science of chocolate making and has a good formula development section. I would start the ganache by reducing the stout to a syrup consistency, you want as little moisture in your ganache as possible, then you would have to play with the ratios of the chocolate, cream & stout reduction + butter,invert sugar & any other flavorings if using any.
Does your experience give you any idea how much of a reduction that is? 75%? Do you think that would concentrate the bitterness too much, or will it be offset by the sugar? Or would you start with something with low bitterness?
Thanks for the book recommendation
Chocolate is the best! No, beer is! Oh, never mind.
Heres the ganache formulation I use, its from Grewelings book
250g Heavy Cream
70g Glucose Syrup
60g Liqueur or liquid flavoring (beer reduction)
30g Butter
620g Dark Chocolate
I would start out with at least a 50% reduction and maybe as much as 75%, just a guess. I’ll keep you updated when I develop my recipe, I’ll have to do some trial and error. The bitterness shouldn’t be a huge factor since you’re not using a large amount of the beer plus it should be offset by the sweetness of the glucose and chocolate (provided its not a high% dark chocolate), If its a highly bitter beer maybe try using a milk chocolate to make the ganache to balance it out.
Great, thanks for the tips!
Not pros or even close but last year for xmas the wife and I made some RIS truffles with straight RIS no reduction and it came out pretty good. We just swapped out the liqour for the beer. lots of stouty flavor.
I have another whacky pie idea.
Im thinking of making a boiled peanut custard pie. Thinking along the lines of a bean pie or sweet potato pie. Boil the peanuts till soft then make a sweetened condensed milk and egg custard with them in the food processor.
And Flapjack those chocolates are unbelievable. True art work there? How did you get the white dots? Did you use some perf. material as a stencil?