So, it's officially Pi Day. Again.
And, as usual, we've forgotten to make a pie.
Seems it happens every year that March 14th sneaks up on us, and we're caught standing, rolling pin in hand, with not even a pie crust to show for it.
The fact that we've been super busy with the launch of our new local food gift business, From Milwaukee with Love (if you check it out, let us know what you think), hasn't helped to free up any time for pie making.
Fortunately, Milwaukee has its share of excellent pie makers. So in all likelihood, before the day is through, we'll probably end up heading over to Honeypie Cafe. And, if we're lucky, they'll be serving their delicious salted honey pie.
It's one of my favorite things in the world -- sweet, salty, crisp, chewy. Gosh, I'm drooling just thinking about it.
But, I still feel bad for not giving you guys a pie to gaze upon.
Fortunately, we noticed that the folks at Inkling (also the geniuses behind some of the coolest apps & reference platforms around) have gone above and beyond in their celebration of Pi Day.
As geeks, they're probably more about the "pi" side of pie day. But, this year, they've embraced the delicious side too by featuring two recipes from the (really fantastic) Modernist Cuisine at Home - flaky pie crust and sous vide vanilla pastry cream.
You should check out their post -- if only to gawk at the scrumptiousness.
I don't know if we've ever mentioned our fascination with sous vide -- the modernist technique by which foods are sealed tightly in plastic bags and cooked at very low temperatures for a VERY long time. But, it's been on our minds as we watched our chef friends use immersion circulators to produce the most succulent shortribs, perfect eggs, and dreamy pork belly.
We haven't taken the plunge to buy our own equipment for sous vide yet. But, the look of that vanilla pastry cream is giving us the itch. And we might just have to invest in one of those copies of Modernist Cuisine while we're at it...
In the meantime, feel free to enjoy one of our favorite (and easiest) pie recipes - Fluffy Key Lime Pie in a Jar.
It's light. And fluffy. Citrusy. And bright. And it requires no special techniques or equipment. Plus, it gets rave reviews from all of our friends and family. So, you're sure to enjoy!
via:http://www.eatatburp.com/2014/03/no-pie-on-pie-day-again.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+BurpWhereFoodHappens+%28Burp%21+Where+Food+Happens%29
And, as usual, we've forgotten to make a pie.
Seems it happens every year that March 14th sneaks up on us, and we're caught standing, rolling pin in hand, with not even a pie crust to show for it.
The fact that we've been super busy with the launch of our new local food gift business, From Milwaukee with Love (if you check it out, let us know what you think), hasn't helped to free up any time for pie making.
Fortunately, Milwaukee has its share of excellent pie makers. So in all likelihood, before the day is through, we'll probably end up heading over to Honeypie Cafe. And, if we're lucky, they'll be serving their delicious salted honey pie.
It's one of my favorite things in the world -- sweet, salty, crisp, chewy. Gosh, I'm drooling just thinking about it.
But, I still feel bad for not giving you guys a pie to gaze upon.
Fortunately, we noticed that the folks at Inkling (also the geniuses behind some of the coolest apps & reference platforms around) have gone above and beyond in their celebration of Pi Day.
As geeks, they're probably more about the "pi" side of pie day. But, this year, they've embraced the delicious side too by featuring two recipes from the (really fantastic) Modernist Cuisine at Home - flaky pie crust and sous vide vanilla pastry cream.
You should check out their post -- if only to gawk at the scrumptiousness.
I don't know if we've ever mentioned our fascination with sous vide -- the modernist technique by which foods are sealed tightly in plastic bags and cooked at very low temperatures for a VERY long time. But, it's been on our minds as we watched our chef friends use immersion circulators to produce the most succulent shortribs, perfect eggs, and dreamy pork belly.
We haven't taken the plunge to buy our own equipment for sous vide yet. But, the look of that vanilla pastry cream is giving us the itch. And we might just have to invest in one of those copies of Modernist Cuisine while we're at it...
In the meantime, feel free to enjoy one of our favorite (and easiest) pie recipes - Fluffy Key Lime Pie in a Jar.
via:http://www.eatatburp.com/2014/03/no-pie-on-pie-day-again.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+BurpWhereFoodHappens+%28Burp%21+Where+Food+Happens%29
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