Charlie “The Pope of Foam” Bamforth, the head of Malting and Brewing Science at UC Davis, explains.
It’s Spring, and that means Easter time, so how better to follow up the success of last week’s Principals Office than by phoning in a holiday-themed episode! But if we’re gonna phone it in, we’re gonna phone it in on something close to the heart (it’s even easier that way). So this week we’re calling in that delicious little rascal, Cadbury Creme Egg, report to The Principals Office!
One of the many strange delicacies that were served at the 109th annual dinner of the Explorers Club. They ate goat penis as well.
Did a little taco tour yesterday with Dave Schubert. Here are some of the highlights.
8 inch Crust: 1-1/2 c. flour, 1/2 c. Crisco, 1/4 c. ice water
Mix flour and Crisco with fork. Add ice water. Mix with your hands. When blended, roll into ball and refrigerate overnight. To roll out: flour both rolling pin and flat surface, split ball in two, roll out 1/2 to fit pan and 1/2 for lattice.
Filling: 3 c. cherries (pitted, sour frozen); 1 c. water; 1c. Baker’s sugar; 4 T. cornstarch; 1/8 t. salt
Thaw cherries at room temp and strain (yields 2 c. juice). Taste for sweetness, more/less sugar may be needed. Add 1 c. water to make 3 c. juice (reserve 1 c. juice for cornstarch mix). Dissolve cornstarch in 1 c. juice, stir with whip. Combine 2 c. juice, 2/3 c. sugar, salt, and bring to a boil. Add cornstarch mix, cook until clear, about 5 min. (if cooked to long, syrup gets gummy). Remove from heat, stir in 1/3 c. sugar (blend thoroughly). Pour mixture over cherries, fold with wooden spoon, cool (stir mix while cooling to prevent scum from forming on top). Pour mix in pie shell. Top completed pie with lattice crust.
Bake @ 425 degrees for 35-40 min.
Our friends at The Oinkster (our favorite LA burger spot) are up to some great things.