The Scarlett Fan Club - Page 750

On March 25 2019 05:14 Elmonti wrote:
Seeded into the Grand Finals and lots of $ and WCS points secured, noice!

She has to prepare a LOT to face Neeb though, after their last series it's clear that he is still the favoured one in a match between these two...

On March 28 2019 20:50 blunderfulguy wrote:
I made a really good pecan pie last week so here's my recipe (no weight measurements and lots of "give or take this amount," sorry xD):

Dough! Makes enough dough for two 9 to 9.5-inch pie shells, or one shell (bottom crust) and one top crust.
2 1/2 cups flour
1 cup butter, cold and cut into small pieces
1/2 tsp salt
7 tbsp water, ice cold (a bit less water or a bit more flour if you're at high altitude)
1 tbsp apple cider vinegar (kind of optional, I think it helps keep the crust flaky)
Cut butter into salt and flour until thoroughly blended, mix in water and vinegar, knead and roll out with extra flour as needed. Press and form in your pie dish and pre-bake with weights (dry beans, rice, marbles, whatever) at ~375°F (~190°C) for 10-20 minutes (I don't usually pre-bake my pie crust but it's safer if you do.)

Filling! If you try to fit all of this filling into an 8.5-inch pie dish instead of a 9 or 9.5-inch one, then you're gonna need to make sure the crust is extra high above the edge of the dish (like a half-finger-width above the lip or so).
2 cups pecans (halves or whole is up to you, I do about half halves half whole; you can also toast them for a few minutes in the oven)
1/2 cup butter
1 cup light brown sugar
1/2 cup white sugar
1/2 cup corn syrup (I use half light half dark; if you're at really low altitude you can prolly use more, like ~3/4 cup)
1/2 tsp salt
1 tsp vanilla
1 tbsp bourbon (you don't need it, but you kinda need it; rye whiskey and rum also work but I like bourbon in the pie)
2 tbsp milk
3 tbsp flour (add 1 extra tbsp if you're at high altitude)
3 large eggs
dash of nutmeg (1/8-1/4 tsp or so)
Optional: 1 cup crushed pecans to sprinkle on top of the pie.
Mix butter, sugars, milk, flour, salt, vanilla, and bourbon in a sauce pan, stir, bring to a low boil, then cool. Beat eggs and slowly mix into the filling, mix in some freshly grated nutmeg. Add pecans to pie shell and pour over filling, or fold the pecans into the filling and then pour it in, it doesn't really matter either way.
Bake at 350°F (~175°C) for about 30-45 minutes, or until browned and set. For higher altitudes (I'm at ~7,500 feet above sea level now), I do ~365-375°F (~185-190°C) for 20-30 minutes and let it sit in the warm oven (off and slightly open) for 10-20 minutes, sometimes it still turns out weirdly runny anyway (I think it depends on the humidity... maybe idk) but letting it sit overnight lets it evaporate a bit and set more.

On March 28 2019 20:50 blunderfulguy wrote:
I made a really good pecan pie last week so here's my recipe (no weight measurements and lots of "give or take this amount," sorry xD):

Dough! Makes enough dough for two 9 to 9.5-inch pie shells, or one shell (bottom crust) and one top crust.
2 1/2 cups flour
1 cup butter, cold and cut into small pieces
1/2 tsp salt
7 tbsp water, ice cold (a bit less water or a bit more flour if you're at high altitude)
1 tbsp apple cider vinegar (kind of optional, I think it helps keep the crust flaky)
Cut butter into salt and flour until thoroughly blended, mix in water and vinegar, knead and roll out with extra flour as needed. Press and form in your pie dish and pre-bake with weights (dry beans, rice, marbles, whatever) at ~375°F (~190°C) for 10-20 minutes (I don't usually pre-bake my pie crust but it's safer if you do.)

Filling! If you try to fit all of this filling into an 8.5-inch pie dish instead of a 9 or 9.5-inch one, then you're gonna need to make sure the crust is extra high above the edge of the dish (like a half-finger-width above the lip or so).
2 cups pecans (halves or whole is up to you, I do about half halves half whole; you can also toast them for a few minutes in the oven)
1/2 cup butter
1 cup light brown sugar
1/2 cup white sugar
1/2 cup corn syrup (I use half light half dark; if you're at really low altitude you can prolly use more, like ~3/4 cup)
1/2 tsp salt
1 tsp vanilla
1 tbsp bourbon (you don't need it, but you kinda need it; rye whiskey and rum also work but I like bourbon in the pie)
2 tbsp milk
3 tbsp flour (add 1 extra tbsp if you're at high altitude)
3 large eggs
dash of nutmeg (1/8-1/4 tsp or so)
Optional: 1 cup crushed pecans to sprinkle on top of the pie.
Mix butter, sugars, milk, flour, salt, vanilla, and bourbon in a sauce pan, stir, bring to a low boil, then cool. Beat eggs and slowly mix into the filling, mix in some freshly grated nutmeg. Add pecans to pie shell and pour over filling, or fold the pecans into the filling and then pour it in, it doesn't really matter either way.
Bake at 350°F (~175°C) for about 30-45 minutes, or until browned and set. For higher altitudes (I'm at ~7,500 feet above sea level now), I do ~365-375°F (~185-190°C) for 20-30 minutes and let it sit in the warm oven (off and slightly open) for 10-20 minutes, sometimes it still turns out weirdly runny anyway (I think it depends on the humidity... maybe idk) but letting it sit overnight lets it evaporate a bit and set more.

On March 29 2019 15:38 blunderfulguy wrote:
I did have a burger the other day with ghost chili salsa on the bun, red onion, tomato, grilled jalapeno, pepperjack cheese, regular ol' hamburger patty, and a really hoppy kinda fruity IPA that was so good together. It did make me cry a little bit though, lol. Sweet potato fries helped a little.

On April 06 2019 02:32 justaguywitha wrote:
i hope she trained a lot for that one game^^ either neeb or heromarine i predict ^.-