Food • Page 1310

Definitely blind bake the crust. I’m assuming you will but just making sure!

 

Haha damn should have read further

 

no worries! it's very important

 

The large majority of peach pie recipes i see don’t instruct you to blind-bake the crust, but I’ll try it.

 

how do you get a blind person to bake it seems like a lot of work

 

Jesus

 

absolute unit chonky boi

what was that 8 pounds haha

 

That’s very odd to me because the peaches get very juicy and a not baked crust is literally goo

 

I think 2.5 pounds

 

made jambalaya. it was good.

 

Filet mignon, béarnaise sauce, potatoes au gratin, and parsley oil.

 

According to Bravetart, peach pie is difficult to do because the fruit can turn to mush before the crust finishes cooking. Does say blind baking if you want to try it but timing can be tough. Recommends a galette instead.
Flaky, Crisp, and Fast: How to Make a Peach Galette (Freeform Pie)

 

After reading the into it seems like the person is just lazy lol

 

Ive been trying to edit my post to change it to “intro” for five minutes but nothing is loading

 

smoking some ribs on my new (to me) charcoal grill tomorrow. will throw some wings on, too.
got some homemade BBQ sauce and hickory chips, and the wings are brining in buttermilk and Valentina Black Label with a little dry rub on ‘em overnight.

 

am I too late?

 

Sounds incredible

 

My food processor wasn’t big enough to make the pie crust in, so I did it by hand with a bench scraper

i am sooo fucked

i really appreciate all of the advice though. I’m going to blind-bake the bottom crust briefly and put foil over the edges. I’ve read about 20 recipes for peach pies, so I’m hoping this works at least somewhat.

 

I’m sure it will come out great!

I’m at a trading post with a lot of knick knacks. I actually just bought a couple of those ceramic pie birds inspired by you! I’ve always wanted one. Haha

 

You’ll have to let us know how they turn out.

 

I for sure will. gonna put a dry rub on the ribs shortly. shooting for a 4-5 hr smoke session.

 

Are you doing any of the 3-2-1 methods or just leaving them on the grill untouched?

 

I’m following Babish’s basics recipe, but using charcoal vs gas. basically just turning every 30 minutes, adding more chips & charcoal as necessary.
I actually did a trial run on my mom’s grill a few weeks back using this method and they came out way better than I expected. I’m more nervous this time, though, cause I’m cooking for all the homies.

 

I saw Andrew Rea walk through my office one time and he shorter than I expected.

 

what are we talking, like 5’9?