Squirrel X's Culinary Miscellany!
you'll never believe it meringue pie
"Make anything with love, and BAM! It's a beautiful meal."
__Emeril Lagasse
"Who could ever weary of moonlit nights and well-cooked rice?"
__Japanese proverb
"What I love about cooking is that after a hard day,
there is something comforting about the fact that
if you melt butter and add flour, then hot stock, it will get thick! It's a sure thing.
It's a sure thing in a world where nothing is sure!"
__Nora Ephron
"A good cook is like a sorceress who dispenses happiness."
__Elsa Schiaparelli
"Noncooks think it's silly to invest two hours' work
in two minutes' enjoyment; but if cooking is evanescent,
so is the ballet. "
__Julia Child
"Cooking is a creation."
__Piero Selvaggio
"'Tis an ill cook that cannot lick his own fingers."
__William Shakespeare
"Cooking is like love.
It should be entered into with abandon or not at all."
__Harriet Van Horne
You'll Never Believe It Meringue Pie
Ingredients:
2 cups white sugar
1 cup all-purpose flour
1 teaspoon kosher salt
2 cups water
4 eggs, separated
8 ounces tabasco sauce
1 tablespoon butter
a baked and cooled 9 inch pie crust
4 egg whites, at room temperature
7 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
Instructions:
1) Preheat oven to 350�.
2) In a heavy saucepan, combine the sugar, flour, salt, and water.
3) Bring to a boil over medium-high heat, stirrin' constantly.
4) Boil for one minute, stirrin' constantly and vigorously,
then remove from heat.
5) In a bowl, beat the eggs yolks slightly.
6) Mix half the boiled mixture with the egg yolks,
then put the egg yolk mixture in the pan with the boiled ingredients
and cook for 1 more minute, stirrin' constantly and vigorously.
7) Remove from heat and add the butter.
8) Add the tabasco sauce and mix throroughly.
9) Pour fillin' into pie crust.
10) In a bowl, beat the egg whites 'til soft peaks form.
11) Add the cream of tartar, then gradually add the sugar,
a tablespoon at a time, and beat 'til stiff peaks form.
12) Beat in the vanilla extract.
13) Spread the meringue evenly on top of the completed pie ---
be sure to seal it to the edge of the pastry.
14) Bake for fifteen minutes or 'til the meringue is nicely browned.
15) Cool pie before servin' --- wet the knife blade before you cut the pie.
and the best of intentions for whoever wants to try 'em,
but if somethin' goes wrong, don't blame the varmint.*
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