Food Thread for VitriolaX

by **Worm** » Thu Jan 15, 2004 11:12 pm

So, was the last gay bot not American?

by **GAY AMERICAN BOT v7.01** » Thu Jan 15, 2004 8:36 pm

AArdvark wrote:MORE FUCKING PIE HERE TOO!

MORE PIE-FUCKING-BASED CONTENT PLEASE!

GAY AMERICAN BOT v7.01

by **AArdvark** » Thu Jan 15, 2004 7:48 pm

MORE FUCKING PIE HERE TOO!

AAAAAGGGGG!!!!!

THE
WHATEVER...

by **Worm** » Thu Jan 15, 2004 1:11 am

I have cream of tartar from the recipe in the Fallout game manual I followed!

by **Casual Observer** » Wed Jan 14, 2004 2:56 pm

A couple additions to the aforementioned key lime pie recipe:

- the filling can be dumped into the crust as soon as it is mixed if desired, it won't make the crust soggy or anything

- if you don't have a copper bowl then you can add 1 teaspoon of Cream of Tarter to the egg whites. A certain chemical reaction is necessary to make it fluff up properly.

by **Ice Cream Jonsey** » Wed Jan 14, 2004 10:55 am

Casual Observer wrote:My father lived in the Florida Keys for many years and still makes a great Key Lime Pie no matter how far away from the keys he happens to be.

Here's his recipe:

And the existence of this bulletin board for 2004 has thusly been justified.

Looks like I have a stop to make before I go home. This will be a good candidate for dinner at Apartment #L201!

by **Vitriola** » Wed Jan 14, 2004 10:44 am

Someday, I'm going to want to look this up (except the meringue part). When that day comes, I'm somehow going to have to remember that that's the way Frodo would have made it.

by **Casual Observer** » Wed Jan 14, 2004 8:44 am

Ice Cream Jonsey wrote:Hey, find a key lime pie recipe on the Internet and I will start a thread about my attempts to make a key lime pie. CONTENT.

My father lived in the Florida Keys for many years and still makes a great Key Lime Pie no matter how far away from the keys he happens to be.

Here's his recipe:

1 Graham Cracker Crust (just buy pre-made, there's no sense in making yourself)

Pie Filling:
1 Can Eagle Brand Sweetened Condensed Milk
5 Egg Yolks
1/2 Cup Key Lime Juice

- Mix Ingredients well and set aside

Meringue:
5 Egg Whites
5 Tbsp Sugar
- mix well in a COPPER bowl. Beat with a whisk until firm enough such that when you lift the whisk the meringue forms a little peak.

- Put pie filling into crust first then cover with Meringue. With a spoon or the whisk, decorate the meringue by lifting up little peaks all over the top.

- Bake on 350 until meringue starts to brown slightly

by **Jack Straw** » Mon Jan 12, 2004 2:37 pm

Jethro Q. Walrustitty wrote:Key lime pie greatly decreases in quality the farther you are from the Florida Keys.

Or Hooters.

by **Ice Cream Jonsey** » Mon Jan 12, 2004 2:07 pm

Jethro Q. Walrustitty wrote:Key lime pie greatly decreases in quality the farther you are from the Florida Keys.

The pain decreases in quality the farther you are from my fists.

Anyway, I have no idea what you are going on about. Key lime - Florida Keys - rah bah bah. I am making pie this week and I'll slag any doubting Thomas motherfucker that gets in my way.

by **Jethro Q. Walrustitty** » Mon Jan 12, 2004 1:52 pm

Key lime pie greatly decreases in quality the farther you are from the Florida Keys.

As required by law, I had some a little over a month ago while in Cape Coral, merely a short couple of hours from the Keys, and it was absolutely delish. No, wait, it was yummy. (There, take that, bitches.)

Key lime pie in upstate NY, however, is hardly so delictable.

I would have to think that Key lime pie in the midwestern states would be absolutely ghastly.

Jeez, you're a rube, Jonsey. Especially to admit that you didn't know what "rube" meant. I mean, we all say "listen bitches", and it would be a great shame to then discover that "bitches" is actually a term of endearment. To say, "Listen, rubes", and actually mean it as a compliment, would be very confusing given the usual nature of conversation.

by **Karate Champ Guy** » Sat Jan 10, 2004 9:35 pm

Lysander wrote:Is it wrong for me to say I find this post extremely aerrotic? Just checking.

FULL POINT!

by **Lysander** » Fri Jan 09, 2004 5:08 pm

Vitriola wrote:Ingredients:
3 cups cake flour
6 large eggs
1 pound butter
1 pound sugar
2 teaspoons of pure vanilla extract
1/2 teaspoon salt
1/2 cup buttermilk

Sift the flour into a large mixing bowl. Stir in
the sugar. I use a large spoon for this. Next I add
the butter. My grandmother would melt the butter
in a pan over slow heat to make it blend easier.
You can do this or just let the butter soften at
room temperature. Add the eggs, whole. At this
point I break out my mixer and begin mixing on
slow. I slowly add my buttermilk, and then the
vanilla extract. After it is thoroughly stirred,
I turn the mixer up to medium for a few minutes,
and then finally on high. If the mixture is a little
thick I add just a touch more buttermilk. If you don't
mix things thoroughly you will have lumps that will
form air bubbles in your mixture and leave holes
in your finished cake. It was always a matter of pride
not to have these air pocket holes in our cakes so we
always made sure we got all of the lumps. In the
pre-electric-mixer day that involved a lot of whipping
the cake by hand. We usually didn't have a hand cranked
mixer
that worked well, so this involved a large mixing spoon
to whip it. Some old timers even counted the number
of times they whipped the mixture - sort of made it
fun and you didn't notice your arm tiring.

Preheat the over to 325 degrees.

Take your standard tube cake pan and oil it with
butter. Then lightly flour the oiled pan. Shake
the excess flour from the pan.

Pour the mix in, bake the cake for about 1 hour
and twenty minutes. Keep looking at how your cake
is doing through the oven door but avoid opening
the door too much while it is cooking as I have
seen this, or jarring a cake, cause it to collapse.
When you think it is done, do the toothpick test.
Stick a wooden toothpick into one of the thickest
parts of the cake. If it's dry when you pull it our,
the cake is done.

Allow the cake to cool 15 or 20 minutes in the pan.
Then gently remove it, and stick it on your favorite
decorative cake plate.

Is it wrong for me to say I find this post extremely aerrotic? Just checking.

by **Todd Heap, Ravens TE** » Fri Jan 09, 2004 3:54 pm

Ice Cream Jonsey wrote:I need a new "word."

Don't even think about it.

by **Ice Cream Jonsey** » Fri Jan 09, 2004 3:46 pm

Look you rubes, you ruin this for me and it's over. It's OVER. Hear that? That is the sound of this almost being over.

Hey, before I furiously pump the "submit" key -- I have been using "rube" wrong all this time. I thought it meant someone that a carny huckster was trying to convince to buy shit but the "rube" wouldn't because he was too smart for them. I just looked it up. It means "unsophisticated country person."

Fuck! I liked my definition better. I meant to say that you guys were too sophisticated to indulge in my shit. Not the opposite. Fuck.

I need a new "word."

by **Vitriola** » Fri Jan 09, 2004 3:32 pm

Matrimony is for the weak.

by **bruce** » Fri Jan 09, 2004 3:24 pm

Vitriola wrote:Ingredients:
3 cups cake flour
6 large eggs
1 pound butter
1 pound sugar
2 teaspoons of pure vanilla extract
1/2 teaspoon salt
1/2 cup buttermilk

...

Marry her.

Bruce

by **Jack Straw** » Fri Jan 09, 2004 2:22 pm

Jethro Q. Walrustitty wrote:It's like guzzling the juice that's in the pan after you've tooked your Thansgiving turkey.

Cooked. Don't you make gravy with that slop? mmm.

And those onions fucking suck ass.

by **Ice Cream Jonsey** » Fri Jan 09, 2004 1:51 pm

Hey, find a key lime pie recipe on the Internet and I will start a thread about my attempts to make a key lime pie. CONTENT.

by **Vitriola** » Fri Jan 09, 2004 1:46 pm

Ingredients:
3 cups cake flour
6 large eggs
1 pound butter
1 pound sugar
2 teaspoons of pure vanilla extract
1/2 teaspoon salt
1/2 cup buttermilk

Sift the flour into a large mixing bowl. Stir in
the sugar. I use a large spoon for this. Next I add
the butter. My grandmother would melt the butter
in a pan over slow heat to make it blend easier.
You can do this or just let the butter soften at
room temperature. Add the eggs, whole. At this
point I break out my mixer and begin mixing on
slow. I slowly add my buttermilk, and then the
vanilla extract. After it is thoroughly stirred,
I turn the mixer up to medium for a few minutes,
and then finally on high. If the mixture is a little
thick I add just a touch more buttermilk. If you don't
mix things thoroughly you will have lumps that will
form air bubbles in your mixture and leave holes
in your finished cake. It was always a matter of pride
not to have these air pocket holes in our cakes so we
always made sure we got all of the lumps. In the
pre-electric-mixer day that involved a lot of whipping
the cake by hand. We usually didn't have a hand cranked
mixer
that worked well, so this involved a large mixing spoon
to whip it. Some old timers even counted the number
of times they whipped the mixture - sort of made it
fun and you didn't notice your arm tiring.

Preheat the over to 325 degrees.

Take your standard tube cake pan and oil it with
butter. Then lightly flour the oiled pan. Shake
the excess flour from the pan.

Pour the mix in, bake the cake for about 1 hour
and twenty minutes. Keep looking at how your cake
is doing through the oven door but avoid opening
the door too much while it is cooking as I have
seen this, or jarring a cake, cause it to collapse.
When you think it is done, do the toothpick test.
Stick a wooden toothpick into one of the thickest
parts of the cake. If it's dry when you pull it our,
the cake is done.

Allow the cake to cool 15 or 20 minutes in the pan.
Then gently remove it, and stick it on your favorite
decorative cake plate.

Food Thread for VitriolaX

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