goeduck
Super Star Member
I also have that problem on almost everything I make. I cannot leave a recipe alone. Trouble is when I make something where it turns out really good, I do not get around to writing down what tweaks I made. :shocked:
Pumpkin pie
- Thread starter lilranch2001
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I also have that problem on almost everything I make. I cannot leave a recipe alone. Trouble is when I make something where it turns out really good, I do not get around to writing down what tweaks I made. :shocked:
user.69169
Veteran Member
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Can't say soup over pie sounds good to me, I don't even like plastic fake whip cream on punkin pie.
Wish I woulda recorded Phil at museum pigout. He was tellin bout punkin detail in boys prison where he grew up. Dey got couple truck loads punkins farmers donated & went production in old kitchen wid steam cookers. Little guys scrubbin punkins in cattle water tubs, bigger kids smashin & guttin. Steam mushes punkin fast skim extra water off, big Hobart mixer does final mush, strain and jar up den store jars fer later use. House ladies sippin tea supervising. Big pans of sliced taters & sausage in ovens for reward meal for workers.
Pie makin rolls around houseladies all agree much easier to use big kitchen. Got no recipe for makin enough custard for hundred pies so tea conference. Kid breaks 3 eggs into measuring cup and does some math before conference over and custard is gettin made. Ladies decided to have tea party & let boys from bakery make pies. Ladies only taste tested each batch comin from mixer. Best part was some pies evaporated in walk in cooler somehow.
Wish I woulda recorded Phil at museum pigout. He was tellin bout punkin detail in boys prison where he grew up. Dey got couple truck loads punkins farmers donated & went production in old kitchen wid steam cookers. Little guys scrubbin punkins in cattle water tubs, bigger kids smashin & guttin. Steam mushes punkin fast skim extra water off, big Hobart mixer does final mush, strain and jar up den store jars fer later use. House ladies sippin tea supervising. Big pans of sliced taters & sausage in ovens for reward meal for workers.
Pie makin rolls around houseladies all agree much easier to use big kitchen. Got no recipe for makin enough custard for hundred pies so tea conference. Kid breaks 3 eggs into measuring cup and does some math before conference over and custard is gettin made. Ladies decided to have tea party & let boys from bakery make pies. Ladies only taste tested each batch comin from mixer. Best part was some pies evaporated in walk in cooler somehow.
BrokeFarmerJohn
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Pumpkin cheesecake is delicious, much better than regular cheesecake.
Pumpkin spiced everything isn’t my fav but I do order pumpkin spiced stuff every year, usually just one to try it then I’m good for another year lol.
Pumpkin spiced everything isn’t my fav but I do order pumpkin spiced stuff every year, usually just one to try it then I’m good for another year lol.
cqaigy2
Super Member
I've only had the real deal, one time. I was very surprised how good it was.
Never had the real thing but the English Mince Meat is good enough for me. One mince meat pie every couple of years is enough. I also enjoy the English marmalade.
goeduck
Super Star Member
Growing up my Mom made real mincemeat regularly. Beef, beef suet and the whole shebang. Later years she left out the beef but kept in the beef suet. Loved that stuff. :licking:
Mincemeat pie after liver and onions for diner.... thought I died and went to heaven. :licking:
Now, my mouth is watering! We just had Liver & Onions and it was outstanding. I just wish we could have it more often, just a little to rich and causes the gout to flair. Will try making authentic mince-meat, once I find a great recipe.
Diggin It
Super Star Member
If I ever become the Great Pumpkin, I'll make all onions vanish off the planet for ever.
cqaigy2
Super Member
The German connection might be why I had it in the past. On my mother's side.
goeduck
Super Star Member
[QUO2TE=cqaigy2;5875104]The German connection might be why I had it in the past. On my mother's side.[/QUOTE]
You had it in the past, you are no longer German? Never heard of that. :scratchchin:
You had it in the past, you are no longer German? Never heard of that. :scratchchin:
goeduck
Super Star Member
No, no, send the onions all my way. Along with all the Garlic. I go through a head of Garlic very day or every other day as well as 2 or 3 onions. And it is just the wife and I. I think Thanksgiving (turkey for 2) dinner had about 25 cloves of garlic in it. :fan::fan::fan:
You had it in the past, you are no longer German? Never heard of that. :scratchchin:[/QUOTE]
Not all that surprising really. My Grandfather was born in Iowa, his brother was born in Germany. When their parents immigrated to the U.S. they decided to assimilate in to the new culture and forego their own customs and such. I never had authentic German foods because of that. I fear that I have missed a whole culture and their food. Thankfully, the wife's side of the family is German/Ukrainian and know the dishes.
oosik
Epic Contributor
My Uncle came home from WW2 with a German "war bride". Not only German but from Ea Germany. Created quite a stir in our little home town. Anyhow - she made some fantastic food. Real mince meat pie being just one item.
My mothers side NEVER heard of mince meat pie. Being pure bred Norwegian - Lute Fisk & Leftsa.
My mothers side NEVER heard of mince meat pie. Being pure bred Norwegian - Lute Fisk & Leftsa.
cqaigy2
Super Member
Not all that surprising really. My Grandfather was born in Iowa, his brother was born in Germany. When their parents immigrated to the U.S. they decided to assimilate in to the new culture and forego their own customs and such. I never had authentic German foods because of that. I fear that I have missed a whole culture and their food. Thankfully, the wife's side of the family is German/Ukrainian and know the dishes.[/QUOTE]Yes, same here. I think the world wars had something to do with trying to assimilate and hide their culture. Even so, there is/was such a large number of Germans in the area, you could hear German spoken from time to time, when i was a child. Went back to the area, to bury a relative and a local woman put me up at her house. She was a very interesting person, very sharp at 100 years old. She ask me my mother's name, and being such a small town, she remembered her and asked me if my mom still had German, meaning spoke German. I told her she had passed a number of years ago, but yes she did. She was so sweet, told me all the history and people that used to live there. Sang me a "good bye" song in German, when i left.
Yes, same here. I think the world wars had something to do with trying to assimilate and hide their culture. Even so, there is/was such a large number of Germans in the area, you could hear German spoken from time to time, when i was a child. Went back to the area, to bury a relative and a local woman put me up at her house. She was a very interesting person, very sharp at 100 years old. She ask me my mother's name, and being such a small town, she remembered her and asked me if my mom still had German, meaning spoke German. I told her she had passed a number of years ago, but yes she did. She was so sweet, told me all the history and people that used to live there. Sang me a "good bye" song in German, when i left.[/QUOTE]
Sweet story. I never heard my Grandpa or his brother speak German and never even knew I had German roots until I was grown.
3Ts
Elite Member
I like mincemeat in smaller doses like tarts. I make them by the dozen as soon as the "mincemeat" becomes available. However, the only "mincemeat" I have access to is either Nonesuch or Crosse & Blackwell and neither one have meat. So, if anyone has or comes across a recipie for real mincemeat that they're willing to share, please let me know.
