Forum adverts like this one are shown to any user who is not logged in. Join us by filling out a tiny 3 field form and you will get your own, free, dakka user account which gives a good range of benefits to you: No adverts like this in the forums anymore. Times and dates in your local timezone. Full tracking of what you have read so you can skip to your first unread post, easily see what has changed since you last logged in, and easily see what is new at a glance. Email notifications for threads you want to watch closely. Being a part of the oldest wargaming community on the net. If you are already a member then feel free to login now.

American butter is typically 80% butterfat whereas Irish (and most European butter) is at least 82-84% butterfat, apparently that small percentage makes a big difference. Also has to do with the feed, Irish cows eat a diet higher in beta carotene than american cows, which results in a difference in flavor and coloration in irish butters

chaos0xomega wrote:
American butter is typically 80% butterfat whereas Irish (and most European butter) is at least 82-84% butterfat, apparently that small percentage makes a big difference. Also has to do with the feed, Irish cows eat a diet higher in beta carotene than american cows, which results in a difference in flavor and coloration in irish butters

This also goes to the notion that whatever you grew up with is "the real thing." And of course there's the snob factor.

I think it's much like liquor - for certain essential operations, go for the good stuff, but for everyday use, the store brand will do fine.

We had our first snow on Halloween, so pasties are in the near future.

I guess? Irish butter and American butter are both real butter, they're just different forms of it. I would never say one is more or less real than the other, personally. Having a preference for one or the other, thats something I understand.

Our family is negotiating over which pies we will have for Thanksgiving. Pumpkin and Michigan ABC (apple, blueberry, cherry) are current favorites.

Could go the Heston Bleumenthol route. You thought this was a meat pie? Hah, apple pie all along!

Negotiating the type of pie for Thanksgiving? In our family, we make them all!

I am only partially kidding. There are usually 3-4 pies per person of various types. It is a baking family.

 Easy E wrote:
Negotiating the type of pie for Thanksgiving? In our family, we make them all!

I am only partially kidding. There are usually 3-4 pies per person of various types. It is a baking family.

If this was a larger gathering, we would as well, but two pies is all we can handle.

Commissar von Toussaint wrote:

 Easy E wrote:
Negotiating the type of pie for Thanksgiving? In our family, we make them all!

I am only partially kidding. There are usually 3-4 pies per person of various types. It is a baking family.

If this was a larger gathering, we would as well, but two pies is all we can handle.

Not with that attitude!

Every pie is a personal pie if you work hard and believe in yourself...

 Just Tony wrote:
Every pie is a personal pie if you work hard and believe in yourself...

Yeah, I remember being able to power through pie. Now? Not so much.

On Veteran's Day I did my usual tour of places offering complimentary food. Took me a week to lose what I gained in a day.

My emphasis is on quality rather than quantity. The kids think it's funny how I now want only dainty servings of dessert, but that's life. Current state of debate is one store-bought, one homemade. We'll see.

Got me a Fray Bentos Steak and Kidney pie in the kitchen.

Might have that for my tea tonight.

Came across this recipe randomly:

https://www.thekitchn.com/texas-trash-pie-recipe-review-23606371

Not gonna lie, that does look good.

One day I’ll continue my experiencing of Americana.

Ideally following a Lottery Win, get an extended visitor Visa, a set of decent wheels, and go see where the road takes me, trying Diners, Mom and Pop places, and as much pie as I can stomach.

No coffee though. That triggers migraines, and migraines suck.

 Mad Doc Grotsnik wrote:
One day I’ll continue my experiencing of Americana.

Ideally following a Lottery Win, get an extended visitor Visa, a set of decent wheels, and go see where the road takes me, trying Diners, Mom and Pop places, and as much pie as I can stomach.

No coffee though. That triggers migraines, and migraines suck.

Living in a college town, I've got much of the world cuisine right at my doorstep. I'm particularly partial to the Ethiopian joint down the road. When I first discovered it, I asked what was the appropriate drink to go with the meal. The answer?

Coke.

That's what they drink with dinner in Ethiopia. Lovely food, quite spicy and very flavorful.

Oh we don’t hurt for World Food in the UK It’s definitely one of the perks of living here.

When I was office based, once a week we had a Street Food Pop Up outside. Devoured all sorts of tasty nomnoms in those days. Even better on Pod Food Days, as with folks from all over working together I was again exposed to new foods.

Food. It’s a wonderful thing!

Keep trying to convince my boys on that one, they have terribly risk-averse palates and basically if it's not beige and out of the freezer they don't want to know about it.

Hah! that sounds familiar. Although eldest is making tentative steps toward the spice rack and actual flavour. youngest is still not convinced that flavour is useful for anything

Trick them with Jambalaya. Packed with flavour, but looks kinda beige.

But it has sauce…

My wife just got done doing a custom order for a bunch of sugar cream pies, with the added bonus that there would always be a pie or two extra that is for our house.



Life is good...

Visiting the frozen pie section, I noticed there were apple pies and Dutch Apple Pies.

Ask for them by name!

While not strictly pie-related, our overseas friends are no doubt aware that in two days Americans will be rendered near-comatose by turkey consumption. Our bird is thawing and tomorrow afternoon will entire the brine portion of its afterlife.

I have to say, I was a brine skeptic, but I've been completely won over. It really seals in the flavor and keeps the meat moist.

My wife brines our turkey in apple cider with extra spices.

 Just Tony wrote:
My wife brines our turkey in apple cider with extra spices.

Interesting. I'll keep that in mind for next year.

Brined in apple cider... oh my god....

Er... is brining what it sounds like (soaked specifically in salty water) or just marinading in various liquids of the cook's choice?

chaos0xomega wrote:
Brined in apple cider... oh my god....

Words cannot describe the flavor. The first time I tried turkey she made this way? My knees gave way and I may have had a tear in my eye.

I know that feeling.

Many years ago now, Dear Old Mumsie did goose fat roast potatoes.

I bit into one, and I genuinely very nearly cried. Absolute heaven.

I’ve had them many times since, but nothing will ever top that first experience.

 Haighus wrote:
Er... is brining what it sounds like (soaked specifically in salty water) or just marinading in various liquids of the cook's choice?

My understanding of the food science is that the salt helps move the liquid into the turkey. The salt also helps to tenderize the meat, breaking up tough proteans and stuff. Now, if it’s just salty water, it will still make for a moister bird. But why just use water when you can infuse more flavor? So it’s more than just a marinade.

It’s an extra step, but worth the effort.

 Nevelon wrote:

 Haighus wrote:
Er... is brining what it sounds like (soaked specifically in salty water) or just marinading in various liquids of the cook's choice?

My understanding of the food science is that the salt helps move the liquid into the turkey. The salt also helps to tenderize the meat, breaking up tough proteans and stuff. Now, if it’s just salty water, it will still make for a moister bird. But why just use water when you can infuse more flavor? So it’s more than just a marinade.

It’s an extra step, but worth the effort.

Thanks for that, so it is a salty marinade Dunno why I didn't think you could just salt the cider.