Comments on: This was all Sarah Brown’s fault

By: Andrew

Andrew — Thu, 04 Dec 2008 12:36:00 +0000

I would be remiss not to point you in the direction of Schadenfreude Pie, under the circumstances: it's rich, it's dark, it's sinister-looking, and if you have too much at once it will "sit in the pit of your stomach like a rock of judgment, pulling you down."

Mmmm. Schadenfreude.

By: kristine

kristine — Wed, 03 Dec 2008 11:37:00 +0000

Our secret family recipe for pie crust: the Pillsbury’s roll-out refrigerated crusts in a box. My granny swore by them. Made a great pumpkin pie too!

By: Mom101

Mom101 — Sun, 30 Nov 2008 15:52:00 +0000

It’s so funny how your mind makes these odd connections and confuses two things that aren’t the same at all. I still remember a friend giving me tickets to a Cure concert and telling me that a band called A Hundred Thousand Lawyers was opening.

Nathalie Merchant would have been surprised to hear that, of course.

By: SE

SE — Sun, 30 Nov 2008 15:02:00 +0000

The recipe on the back of the can of Libby's Pumpkin (NOT the pumpkin pie mix, just pumpkin) is super easy, tastes great and is fail safe.

Buy a bag of almond flour and mix it with a few tablespoons of butter or low-fat shortening or Earth Balance or whatever and press it into the pie tin to make the crust.

Dead easy.

By: jendo89

jendo89 — Sun, 30 Nov 2008 09:43:00 +0000

Here’s the world’s easiest pie crust recipe and there’s no crisco involved. We use canola oil. Of course, they do sell pie crusts in the store too…as long as you don’t read the ingredient list, they taste fine.

Hotwater Piecrust– Makes 1 double crusted pie. Sift 2 c. flour (100% wholewheat or any mix of flours), 1/2 tsp. baking powder, 1 tsp. salt. Blend 2/3 c. oil and 1/3 c. boiling water. Mix with sifted ingredients and roll out while warm. (Roll out dough between two layers of heavy plastic for easy handling and less mess–just peel off the top layer of plastic, put the piepan upside-down on top of the rolled dough, then,putting one hand below the plastic and one above the piepan flip the crust into the piepan and peel off the other layer of plastic.)

By: Assertagirl

Assertagirl — Sun, 30 Nov 2008 05:19:00 +0000

At the restaurant where I work one of the desserts is called Chocolate Explosion. But I think now I’d like to refer to it as Chocolate Vehicular Manslaughter…

By: Sarah Brown

Sarah Brown — Sat, 29 Nov 2008 18:53:00 +0000

Heaven, death march, same diff.

By: Momo-Mama

Momo-Mama — Sat, 29 Nov 2008 18:15:00 +0000

So funny….

My wedding cake was actually called “Death by Chocolate”. it was amazing and the ony death it produced, was the death of my size 4 jeans…

By: Norm

Norm — Sat, 29 Nov 2008 16:37:00 +0000

Zabar’s! That would be the end!

By: Eden Kennedy Onassis

Eden Kennedy Onassis — Sat, 29 Nov 2008 15:56:00 +0000

Yes! We went to that one for breakfast not long ago and Jack said their eggs Benedict were some of the best he’s ever had. Every restaurant that’s been in that location has died but they’re raking it in hand over fist. And a Peet’s now less than a block away! What’s next? When is Zabar’s moving in?