Comments on: The Perils of Pie http://thesisterproject.com/orloff/the-perils-of-pie/ Paige Smith Orloff invents sisterhood from scratch. Wed, 17 Mar 2010 05:35:05 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: paige http://thesisterproject.com/orloff/the-perils-of-pie/comment-page-1/#comment-508 paige Wed, 12 Aug 2009 16:55:49 +0000 http://thesisterproject.com/orloff/?p=2279#comment-508 Christine--I'm pretty sure you'd know if your pies were awful. Any leftovers? No? All good :-) BTW, everyone should check out this fabulous <a href="http://goodfoodonkcrw.vox.com/" rel="nofollow">pie blog</a> from wonderful L.A. chef Evan Kleiman. Christine–I’m pretty sure you’d know if your pies were awful. Any leftovers? No? All good :-)

BTW, everyone should check out this fabulous pie blog from wonderful L.A. chef Evan Kleiman.

]]> By: Christine http://thesisterproject.com/orloff/the-perils-of-pie/comment-page-1/#comment-503 Christine Tue, 11 Aug 2009 15:56:01 +0000 http://thesisterproject.com/orloff/?p=2279#comment-503 Oh geez -- wasn't aware of the Crisco switcheroo. Now I'm sure my pies (made with Crisco crust since everyone decided lard was a no-no 30+ years ago) have been just awful and no one's had the heart to mention it. But I wonder, have the store brands of shortening been changed as well? Would they perform like the "old" Crisco? Oh geez — wasn’t aware of the Crisco switcheroo. Now I’m sure my pies (made with Crisco crust since everyone decided lard was a no-no 30+ years ago) have been just awful and no one’s had the heart to mention it. But I wonder, have the store brands of shortening been changed as well? Would they perform like the “old” Crisco?

]]> By: Paige Orloff http://thesisterproject.com/orloff/the-perils-of-pie/comment-page-1/#comment-498 Paige Orloff Tue, 11 Aug 2009 04:29:27 +0000 http://thesisterproject.com/orloff/?p=2279#comment-498 Good heavens, people! I don't know where to start. Rona--Welcome back. Though I admire your willingness to let your mother's legacy go unmolested, I don't share it. I told my mother again tonight, as she was discussing pie secrets, that I am determined to get the process on film. I am not going to go through my later years pie-less, damn it! Janice--I am exhausted just reading your comment. SEVENTEEN pies?? That must have been some wedding. I LOVE cherries meanwhile, and can't wait to try those tarts. Thank you! My Persian Kitchen--Perfect. After all this pie, I definitely need a cocktail! Suzanne--By Friday, I was barely verbal, so forgetting a link=no big deal. But that recipe looks delish--I love trifle and don't make it often. Thanks for the inspiration. Amy--anyone who tells me I'm funny can always play. Seriously--rhubarb counts, cause it makes damn good pie. Stephanie--That looks delicious. Elderflower is on my list of things I've never tried but need to, so maybe this will be the impetus. Monika--Not fair. Your husband makes pie and strudel? I'm not sure I should even trust YOUR recipes since you've got Pierre in the kitchen. (Teasing, as you know already.) I love clafoutis, as does Margaret--I have to compare and contrast your two recipes, which I guess means I have to eat a bunch of clafoutis--poor me! Marion--I'll be right over. Save me a piece. Julie--Aren't plums the best? They're so underappreciated. Thanks for the great-sounding recipe. Susan--I'm praying that's one of the issues I've saved. I've read about that technique before; maybe it's the reason Ruth's pies are so good--I've never forced her to let me watch her make crust, though I'm definitely not above it. White on Rice--I know folks swear by lard. It kind of scares me, but maybe I need to take the leap! Robbing Peter--I'm hoping to get some canning done this summer, too. My favorite is a Plum Conserve (there I go with plums again) from a 1947 Kerr Canning pamphlet. My mother (there I go with my mother again) made it when I was a kid, and I love it--it's sour sweet and has yellow raisins and walnuts in it: divine. Stephanie--I am one of those people who thinks there's no such thing as peach overload. Bring it on. Diana--My kids, major limeade fans, thank you for this. I'm adding vodka, so I thank you too. Ravenous Couple--I love that you flambéed! So retro, so cool. Jen H--I love homemade salsas, and this combo is new to me. Can't wait to try it. Chef Gwen--Thanks for the kind words. My mom makes me nuts, but she's still the greatest. Laura--Peach blueberry? Genius. Marilyn--maybe we need to swap care packages. Kelsey--I am obsessed with almond everything so I am dying to make this. Thank you! Danielle--As they're always telling my kid at school, failure is just how you get better at things. And my trick for lemon vinaigrette is to use a few drops of lemon oil (I use Boyajian brand.) It gives an intense lemon flavor that is really amazing. Charmian--As I said to Stephanie, as far as I'm concerned, there is no such thing as overload when it comes to peaches. Love your blog swap! Kristina--Enough of you women with baking husbands. I love my husband, but baking, he does.not.do. Oh well--he's got other qualities (just not so much in the kitchen!) and P.S.--that cake looks delish. Rosy--Glad I made you laugh, and hope you regained your composure. That relish looks divine, and I agree with you and Chef Gwen that it seems like it would be incredible with cheese. Can't wait to try it, though rhubarb season is sadly long gone, here. Next spring, though. And I hope you'll keep trying on pork belly--very curious to know how you make out. Good heavens, people! I don’t know where to start.

Rona–Welcome back. Though I admire your willingness to let your mother’s legacy go unmolested, I don’t share it. I told my mother again tonight, as she was discussing pie secrets, that I am determined to get the process on film. I am not going to go through my later years pie-less, damn it!

Janice–I am exhausted just reading your comment. SEVENTEEN pies?? That must have been some wedding. I LOVE cherries meanwhile, and can’t wait to try those tarts. Thank you!

My Persian Kitchen–Perfect. After all this pie, I definitely need a cocktail!

Suzanne–By Friday, I was barely verbal, so forgetting a link=no big deal. But that recipe looks delish–I love trifle and don’t make it often. Thanks for the inspiration.

Amy–anyone who tells me I’m funny can always play. Seriously–rhubarb counts, cause it makes damn good pie.

Stephanie–That looks delicious. Elderflower is on my list of things I’ve never tried but need to, so maybe this will be the impetus.

Monika–Not fair. Your husband makes pie and strudel? I’m not sure I should even trust YOUR recipes since you’ve got Pierre in the kitchen. (Teasing, as you know already.) I love clafoutis, as does Margaret–I have to compare and contrast your two recipes, which I guess means I have to eat a bunch of clafoutis–poor me!

Marion–I’ll be right over. Save me a piece.

Julie–Aren’t plums the best? They’re so underappreciated. Thanks for the great-sounding recipe.

Susan–I’m praying that’s one of the issues I’ve saved. I’ve read about that technique before; maybe it’s the reason Ruth’s pies are so good–I’ve never forced her to let me watch her make crust, though I’m definitely not above it.

White on Rice–I know folks swear by lard. It kind of scares me, but maybe I need to take the leap!

Robbing Peter–I’m hoping to get some canning done this summer, too. My favorite is a Plum Conserve (there I go with plums again) from a 1947 Kerr Canning pamphlet. My mother (there I go with my mother again) made it when I was a kid, and I love it–it’s sour sweet and has yellow raisins and walnuts in it: divine.

Stephanie–I am one of those people who thinks there’s no such thing as peach overload. Bring it on.

Diana–My kids, major limeade fans, thank you for this. I’m adding vodka, so I thank you too.

Ravenous Couple–I love that you flambéed! So retro, so cool.

Jen H–I love homemade salsas, and this combo is new to me. Can’t wait to try it.

Chef Gwen–Thanks for the kind words. My mom makes me nuts, but she’s still the greatest.

Laura–Peach blueberry? Genius.

Marilyn–maybe we need to swap care packages.

Kelsey–I am obsessed with almond everything so I am dying to make this. Thank you!

Danielle–As they’re always telling my kid at school, failure is just how you get better at things. And my trick for lemon vinaigrette is to use a few drops of lemon oil (I use Boyajian brand.) It gives an intense lemon flavor that is really amazing.

Charmian–As I said to Stephanie, as far as I’m concerned, there is no such thing as overload when it comes to peaches. Love your blog swap!

Kristina–Enough of you women with baking husbands. I love my husband, but baking, he does.not.do. Oh well–he’s got other qualities (just not so much in the kitchen!) and P.S.–that cake looks delish.

Rosy–Glad I made you laugh, and hope you regained your composure. That relish looks divine, and I agree with you and Chef Gwen that it seems like it would be incredible with cheese. Can’t wait to try it, though rhubarb season is sadly long gone, here. Next spring, though. And I hope you’ll keep trying on pork belly–very curious to know how you make out.

]]> By: Rona Maynard http://thesisterproject.com/orloff/the-perils-of-pie/comment-page-1/#comment-497 Rona Maynard Mon, 10 Aug 2009 14:23:46 +0000 http://thesisterproject.com/orloff/?p=2279#comment-497 Paige, this post brings back many fragrant memories. I too am the daughter of a woman renowned for her pies. On my birthday she never baked me anything so predictable as a cake--only pie would do, the flavor of my choice (I always hankered for rhubarb, but apples are the birth fruit of October babies like me). She swore by Crisco, which in those days produced a wonderfully flakey crust, given just a hint of crunch by a surface brushing of milk and a sprinkle of sugar. I never mastered pie crust, despite her dogged efforts to pass on the secret. I once thought I feared competing with my mother, but the truth is more complex. Twenty years after her death, I see my self-imposed klutziness at the pastry bowl as the empty chair I keep for my mother at the table of my life. Delighted as I am by the pies other people bake for me (I'm fantasizing as I write this by Marion's peach and ginger combo), my mother remains the Queen of Crust. Paige, this post brings back many fragrant memories. I too am the daughter of a woman renowned for her pies. On my birthday she never baked me anything so predictable as a cake–only pie would do, the flavor of my choice (I always hankered for rhubarb, but apples are the birth fruit of October babies like me). She swore by Crisco, which in those days produced a wonderfully flakey crust, given just a hint of crunch by a surface brushing of milk and a sprinkle of sugar. I never mastered pie crust, despite her dogged efforts to pass on the secret. I once thought I feared competing with my mother, but the truth is more complex. Twenty years after her death, I see my self-imposed klutziness at the pastry bowl as the empty chair I keep for my mother at the table of my life. Delighted as I am by the pies other people bake for me (I’m fantasizing as I write this by Marion’s peach and ginger combo), my mother remains the Queen of Crust.

]]> By: Janice http://thesisterproject.com/orloff/the-perils-of-pie/comment-page-1/#comment-496 Janice Sat, 08 Aug 2009 17:12:15 +0000 http://thesisterproject.com/orloff/?p=2279#comment-496 One of the perils of pie, is that once you start, you can't stop! both making AND eating! I had to make 17 pies for a wedding about a week and a half ago, and now I can't stop! I found myself making quiche for dinner! AND when thinking about what to make for Summer Fest, I found myself thinking tarts (basically tiny pies!!) Here's the link for Rainier Cherry Tarts http://realfoodmadeeasy.ca/blog/?p=569 One of the perils of pie, is that once you start, you can’t stop! both making AND eating! I had to make 17 pies for a wedding about a week and a half ago, and now I can’t stop! I found myself making quiche for dinner! AND when thinking about what to make for Summer Fest, I found myself thinking tarts (basically tiny pies!!) Here’s the link for Rainier Cherry Tarts http://realfoodmadeeasy.ca/blog/?p=569

]]> By: My Persian Kitchen http://thesisterproject.com/orloff/the-perils-of-pie/comment-page-1/#comment-495 My Persian Kitchen Sat, 08 Aug 2009 01:22:27 +0000 http://thesisterproject.com/orloff/?p=2279#comment-495 Here is my contribution, a nice and refreshing cocktail: Persian Lime Drops http://mypersiankitchen.com/?p=858 Here is my contribution, a nice and refreshing cocktail:
Persian Lime Drops
http://mypersiankitchen.com/?p=858

]]> By: Suzanne (Crunchy green Mom) http://thesisterproject.com/orloff/the-perils-of-pie/comment-page-1/#comment-493 Suzanne (Crunchy green Mom) Fri, 07 Aug 2009 14:48:26 +0000 http://thesisterproject.com/orloff/?p=2279#comment-493 Uhhhh... here is my link. ~sighs~ It's Friday... that is my mantra http://crunchygreenmom.blogspot.com/2009/08/summer-fest-week-2.html Uhhhh… here is my link.

~sighs~ It’s Friday… that is my mantra

http://crunchygreenmom.blogspot.com/2009/08/summer-fest-week-2.html

]]> By: Suzanne (Crunchy green Mom) http://thesisterproject.com/orloff/the-perils-of-pie/comment-page-1/#comment-492 Suzanne (Crunchy green Mom) Fri, 07 Aug 2009 14:47:57 +0000 http://thesisterproject.com/orloff/?p=2279#comment-492 Pie Crisis? I still haven't made my first pie by hand! NO Crisis! I need every ounce of help I can get. ~pouts~ Oh... here is my summer fest contribution: It's a simple trifle... less scary... Ok, I was scared, it was my first attempt! Pie Crisis? I still haven’t made my first pie by hand!

NO Crisis! I need every ounce of help I can get. ~pouts~

Oh… here is my summer fest contribution: It’s a simple trifle… less scary… Ok, I was scared, it was my first attempt!

]]> By: Amy http://thesisterproject.com/orloff/the-perils-of-pie/comment-page-1/#comment-491 Amy Fri, 07 Aug 2009 01:51:16 +0000 http://thesisterproject.com/orloff/?p=2279#comment-491 Who needs drugs for a pick me up when we have you? Too, too funny. Although, I might fight you on who's mom makes the best pie (see below) Yes, I sort of cheated since my pie has rhubarb, which is a vegetable...and I'm linking an older post because I found out about this fabulous gathering too late. But...but... if I'm not allowed to play anymore, I'll understand. Great post. http://veryculinary.com/_blog/2009/06/08/rhubarb-strawberry-pie/ Who needs drugs for a pick me up when we have you? Too, too funny. Although, I might fight you on who’s mom makes the best pie (see below)

Yes, I sort of cheated since my pie has rhubarb, which is a vegetable…and I’m linking an older post because I found out about this fabulous gathering too late. But…but… if I’m not allowed to play anymore, I’ll understand.

Great post.

http://veryculinary.com/_blog/2009/06/08/rhubarb-strawberry-pie/

]]> By: Stephanie http://thesisterproject.com/orloff/the-perils-of-pie/comment-page-1/#comment-490 Stephanie Thu, 06 Aug 2009 21:10:51 +0000 http://thesisterproject.com/orloff/?p=2279#comment-490 Hey I just posted a new peach recipe for Summer Fest! Peach Elderberry Jam: http://bit.ly/9twgo Hey I just posted a new peach recipe for Summer Fest! Peach Elderberry Jam:

http://bit.ly/9twgo

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