SC - Isicia ex sphondylis
Mark Schuldenfrei
schuldy at abel.MATH.HARVARD.EDU
Mon Sep 29 08:47:46 PDT 1997
Mark Schuldenfrei wrote:
> Crush them for key-lime pie crust?
>
> Nonsense. Graham crackers, crushed.
Is your argument against crushed shortbread in key lime pie based on
respect for Floridian tradition? This was an oversight on my part; I
should have included "etc." after the words "Key-lime pie". A chocolate
cream pie, or any other pie with a custardy filling would do as well.
I have no respect for Floridian Tradition... but sometimes they get it
right. I have found that if you want a crust made from crushed cookie,
graham cracker works best. Yes, I have, in fact, tried shortbread for this:
I found it inferior. Because it is not made from harder flours, it got too
soggy.
I'd suspect the same with any "pudding filled" pie. I dunno that I wouldn't
try the experiment, though.
If traditional use of Graham crackers is the bone of contention, then I
have two simple questions for you. If not, then we probably don't need,
or want to, get into this particular pet psychosis of mine ; ) .
Sure, what the heck!
Adamantius, who prefers key lime pie made with key limes, shortcrust
pastry, and no meringue (shudder)
Did you find that key limes made a detectable difference? I have not found
it to be so. Shortcrust pastry is preferred, but my recipe has the lazy
cooks advantage of not requiring use of the oven. Truly a gracious
difference when living in the Florida heat. (:-)
One of the reasons that meringue is not a part of traditional key lime pies,
is that anyone with experience knows that meringue and Floridian Meteorology
just don't mix: high heat and humidity make for lousy meringue.
Tibor (Who has eaten a rather good non-fat version of key lime.)
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