DIR Return Create A Forum - Home
---------------------------------------------------------
The Forum
HTML https://thewiforum.createaforum.com
---------------------------------------------------------
*****************************************************
DIR Return to: Food!
*****************************************************
#Post#: 9815--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
By: luvcats Date: December 12, 2013, 9:20 am
---------------------------------------------------------
I looked up that French Canadian meat pie. There is a lot of
different meats in it, beef, pork, veal, chicken bullion. That
would like be taking a bite out of turtle!
The ex boyfriend was the only person I knew who could look at a
turtle and think, "Yummy!"
#Post#: 9816--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
By: luvcats Date: December 12, 2013, 9:42 am
---------------------------------------------------------
Hey 2fat did you ever make Baked Alaska? I want to try it and
when I look up the recipe it calls for a heat proof plate. Would
a pie pan work for that? I am not sure because of the curvature
of it and the nature of the ice cream under the broiler.
#Post#: 9817--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
By: 2fat Date: December 12, 2013, 9:50 am
---------------------------------------------------------
[quote author=luvcats link=topic=642.msg9815#msg9815
date=1386861634]
I looked up that French Canadian meat pie. There is a lot of
different meats in it, beef, pork, veal, chicken bullion. That
would like be taking a bite out of turtle!
The ex boyfriend was the only person I knew who could look at a
turtle and think, "Yummy!"
[/quote]
Often it is pork,beef and game--that what my mix was--boiled a
couple chicken wing tips with the potatoes to have flavorful
starchy water to hold the 'pie' today-----still remember when a
local tavern always had homemade turtle soup on its menu
#Post#: 9818--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
By: 2fat Date: December 12, 2013, 9:54 am
---------------------------------------------------------
[quote author=luvcats link=topic=642.msg9816#msg9816
date=1386862963]
Hey 2fat did you ever make Baked Alaska? I want to try it and
when I look up the recipe it calls for a heat proof plate. Would
a pie pan work for that? I am not sure because of the curvature
of it and the nature of the ice cream under the broiler.
[/quote]
Never have tried it but a pie plate is oven safe! Or just use a
propane torch to finish meringue--my mom made that dessert iirc
and just slipped the dish from the deep freeze to a hot(500+deg)
oven--will have to put it on my to try list--maybe when the
weather gets to minus 30deg
#Post#: 9819--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
By: luvcats Date: December 12, 2013, 10:06 am
---------------------------------------------------------
I found an old recipe and it calls for a water soaked board to
bake the dessert on. Do you know what type of dish your Mom
used?
My boyfriend heard of the propane torch idea but I am concerned
that would taste like fumes.
Do you or does anyone know where in central Wisconsin there is a
restaurant that serves Baked Alaska?
#Post#: 9820--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
By: 2fat Date: December 12, 2013, 10:13 am
---------------------------------------------------------
[quote author=luvcats link=topic=642.msg9819#msg9819
date=1386864419]
I found an old recipe and it calls for a water soaked board to
bake the dessert on. Do you know what type of dish your Mom
used?
My boyfriend heard of the propane torch idea but I am concerned
that would taste like fumes.
Do you or does anyone know where in central Wisconsin there is a
restaurant that serves Baked Alaska?
[/quote]
Creme Brulee is torch finished too--but I do use a smaller
torch--have used propane crisping chicken skin with no
noticeable taste--would have to look for restaurant with an
'old' menu I would guess
#Post#: 9822--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
By: luvcats Date: December 12, 2013, 10:18 am
---------------------------------------------------------
Old menu?
#Post#: 9823--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
By: 2fat Date: December 12, 2013, 10:35 am
---------------------------------------------------------
[quote author=luvcats link=topic=642.msg9822#msg9822
date=1386865109]
Old menu?
[/quote]
vs modern menu Menu of items that may have disappeared
since the 50's/60's---probably some Wisconsin Supper Club that
still prepares the items on their menu---and if you have a place
that you are considered a 'regular'--just ask them to prepare it
for you--- think places that really cook would love to do
anything to please!!!!
#Post#: 9828--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
By: luvcats Date: December 12, 2013, 2:45 pm
---------------------------------------------------------
Baked Alaska is considered something from the 50's and 60's huh?
Oh well. It is on my bucket list. The only place I go is Taco
Johns. That would be a good thing to suggest if I did go to
another place often.
#Post#: 9829--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
By: 2fat Date: December 12, 2013, 2:49 pm
---------------------------------------------------------
[quote author=luvcats link=topic=642.msg9828#msg9828
date=1386881118]
Baked Alaska is considered something from the 50's and 60's huh?
Oh well. It is on my bucket list. The only place I go is Taco
Johns. That would be a good thing to suggest if I did go to
another place often.
[/quote]
seems like it is even older
HTML http://en.wikipedia.org/wiki/Baked_Alaska
lots of variations
too
*****************************************************
DIR Next Page