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Discussion in 'Desserts' started by foamheart, Feb 3, 2019.
Hey Brian good to hear from you.
You don't need any strawberries in the pie, just put in what you like. Don't cut the berries if possible. Look at the top picture, thats is only one layer of berries. Big berries work, small berries work, but you just want to fill the pie shell.
The purpose of the jell is not only to hold it together but to cover them all so they don't start weeping. Generally they won't last long enough to have that problem.
I really can't understand. The jello is enough to Thicken it when cool, AND so is the cornstarch when cooked. Your jell should be thick before you pour it over the pie, then thicken even more as it cools. Not completely set up, but it should be thick. It should have the consistency of a cream pie. You didn't substitute flour for cornstarch did you? It has to be boiled to thicken, Cornstarch will thicken just before boiling, but boiling does not hurt it.
Sorry it didn't work for you. Although I can't understand why.
How about snozzberrys? Would they work?
Yep,he forgot to mention the half dozen strawberry margaritas.
Only if they come from a large bulbous red snozzola! No green ones.
BTW making beet pickles tonight. I hate the red juice evenywhere but I do love beet pickles..... I sure do miss my Mom's. I actually swapped a quart of mom's beet pickles for ...... Well I was shocked and started getting 'em after that in a case of quarts at a time....>LOL
Thats a good idea and I have some fresh berries in the reefer and a new qt of faux 1800. I do have a jug of last years strawberry juice left in the kitchen though.....LOL. I am sitting here with a cold Shiner Bock while the second pot of beets boil.
Not making a strawberry pie this week, gonna try a honey key lime.
I showed Brian yesterday what I have to play with this week. And tomorrow the electrician is coming to properly install that 4 month old new stove. LOL
It jumped in the piroque fulla strawberries, thats why its red.
Had fresh strawberry shortcake last night....Soooo goood!!!
OOOOOOOOOOOOH! Whatcha gonna do with that fish Foam?
You’ve been cooking family history for the last couple of weeks.
Don’t you smoke that strawberry snapper! Dagnabit
Faux 1800 goes good with fresh limes,The lime de-faux's it!
I think the strawberry festival is this weekend. Week after next if we don't get a flood will be de berries! The plants will be picked clean for berries to sell this weekend. white ones on the bottom and the large pretty red one covering the top of each flat.
Yep-festival this weekend. These were from one of the farmers, all good berries. So sweet he said don't let them sit for more than 2 days or they will go bad, so we made a bunch of strawberry sauce with 'em.
I know mom never used a recipe to bake fish, sad but true. I am thinking so I can't ruin the whole thing I'll take the filet off one side and bake the other attached. Baby Sis has mentioned a couple a times so far how much she likes Couvillon. And the freezer is sorta bare of seafood after lent now so I can't make a bouillabaisse which is what I am hungry for. I did get 10 lbs of peeled crawfish with the red snapper, so I could grill the filet and do a crawfish mornay sauce on top.... who knows whatever better start soon...LOL
All sounds good. We've been cleaning out the freezer too...
Thanks for the like Brian.
Hey Foamy would you past on the recipe for the pickle beets. Would appreciate it.
Just gave Nanna the ingredients and the how too! Strawberries are near peak season here. Looking forward to the finished product she creates. I already know it will be awesome!