Nov. 23rd, 2007

omorka: (Doctor Borealis)
Memage!

'80s Mad Scientist Quiz behind the cut )

--

Also, since I despise despise despise the Chuck Norris facts, and I liked the Spouse's deconstruction of the meme that's been going 'round, I present my version Behind the Cut )
omorka: (Doctor Borealis)
Memage!

'80s Mad Scientist Quiz behind the cut )

--

Also, since I despise despise despise the Chuck Norris facts, and I liked the Spouse's deconstruction of the meme that's been going 'round, I present my version Behind the Cut )
omorka: (Baking Cookies)
In the long ago and far away, my mother used to make a pie that she called a French Silk Chocolate Pie on occasions, usually events like my father's birthday or Valentine's Day. It was a plain pie shell filled with a rich, silky, heavy chocolate filling. I have since been told that a proper French Silk is correctly filled with something more like a chocolate mousse, so this really isn't one. The recipe was taken from a "best of the bake-off" collection, I think from Pillsbury, I think from the very early '60s. The original recipe, which I peeked at, topped the chocolate with a layer of whipped cream and a dusting of milk chocolate shavings over the top; my mother was more likely to top it with a sprinkling of toasted chopped pecans and then add a spoonful of chantilly cream at the table.

I made her version once or twice after moving away, but it doesn't actually fill a 9" pie plate (I guess my mother must have used an 8" one), and something about the texture seemed lacking (I never did figure that out). Several years after establishing my own kitchen, and after the fire, I obtained a copy of the Fannie Farmer Baking Book (an utter necessity for anyone who really enjoys baking, and a good investment if you don't enjoy it yet, but you'd like to). It has a recipe for a Chocolate Frangoa Pie that looked . . . remarkably similar. It made enough to fill a 9" or 10" pie plate, and the texture was, while not quite the same as my mother's, actually an improvement as far as I was concerned. The problem with this one was that it was far too sweet, so sweet it interfered with the chocolate's flavor. It used a great deal of powdered sugar, and bittersweet chocolate besides.

The final ingredient was the stand mixer. It's much easier to beat the filling long enough to get the texture right without using powdered sugar if you don't have to hold the mixer the whole time. I've been titrating between the two recipes for several years, and I think I have a good balance now. Yesterday's came out just about right. So I offer: A Southern Silk Chocolate Pie )


And a very fast pie crust if you don't have a recipe of your own you already love )
omorka: (Baking Cookies)
In the long ago and far away, my mother used to make a pie that she called a French Silk Chocolate Pie on occasions, usually events like my father's birthday or Valentine's Day. It was a plain pie shell filled with a rich, silky, heavy chocolate filling. I have since been told that a proper French Silk is correctly filled with something more like a chocolate mousse, so this really isn't one. The recipe was taken from a "best of the bake-off" collection, I think from Pillsbury, I think from the very early '60s. The original recipe, which I peeked at, topped the chocolate with a layer of whipped cream and a dusting of milk chocolate shavings over the top; my mother was more likely to top it with a sprinkling of toasted chopped pecans and then add a spoonful of chantilly cream at the table.

I made her version once or twice after moving away, but it doesn't actually fill a 9" pie plate (I guess my mother must have used an 8" one), and something about the texture seemed lacking (I never did figure that out). Several years after establishing my own kitchen, and after the fire, I obtained a copy of the Fannie Farmer Baking Book (an utter necessity for anyone who really enjoys baking, and a good investment if you don't enjoy it yet, but you'd like to). It has a recipe for a Chocolate Frangoa Pie that looked . . . remarkably similar. It made enough to fill a 9" or 10" pie plate, and the texture was, while not quite the same as my mother's, actually an improvement as far as I was concerned. The problem with this one was that it was far too sweet, so sweet it interfered with the chocolate's flavor. It used a great deal of powdered sugar, and bittersweet chocolate besides.

The final ingredient was the stand mixer. It's much easier to beat the filling long enough to get the texture right without using powdered sugar if you don't have to hold the mixer the whole time. I've been titrating between the two recipes for several years, and I think I have a good balance now. Yesterday's came out just about right. So I offer: A Southern Silk Chocolate Pie )


And a very fast pie crust if you don't have a recipe of your own you already love )

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