The throw a custard pie thread

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Hmn. . . I wonder how long it would take to get from "location" to "Utah."

I still need breakfast. . .

It's a 15 hour trip and you are 7 hours behind here

It would be quicker to make one Jainaday

They should invent instantaneous teleportation for important things like custard tarts.

COOK ?!?!?!?!?

No, just kidding. I can make a mean pad thai and a variety of very decent curries. . . european bakery goods just aren't so much my thing. Comes from being a quasi health freak, I guess. . .

But I'm moving today, so it definitely wouldn't be faster to make something. . .

I throw several custard pies with my machine pie-throwing gun at Karl Rove because he's leaving at the end of the month!

Halleula!

...

Last edited by 0_equals_true on 13 Aug 2007, 1:43 pm, edited 1 time in total.

Wow, you are my kind of person. What curries do you like?

Wait!

Where are you from?

Where is who from?

I've been giving this matter a lot of serious consideration and have come to this conclusion :

It's a long time since I have baked a custard tart but if I remember correctly, the pastry case has to be baked 'blind', ie empty, first, as the egg filling is cooked at a lower temperature. Therefore it would be impossible to put a pastry topping as it would need cooking at a different temperature to the filling. Ergo, there cannot be such a thing as a custard pie, in the true meaning of the word pie, as in, with a pastry topping.

Hehehe, glad that matter's sorted out Cutting-edge science here folks, lol.

Starr. . . please, I understand this is maybe not your top priority, but if you want largely non-baking mortals like myself to understand what you just said, you're going to have to say it again very slowly using small words.

And for the curries: I'm not sure I've met one I didn't like, though I'm a vegetarian, so that narrows it down a somewhat. My favorite Indian dish (not a curry, I know) (and which, incidentally, I can't cook. . .yet. . . ) is Saag Shorba.

Indian food makes me happy inside .

Hokay then, the concise version - You couldn't put a pastry top on a custard tart because the custard filling would burn before the pastry top was cooked.

You sound like a you're a good cook with the curries and the pad thai. More adventurous than me in the kitchen.

Where is Paul from? Germany or England?

Me too

Very few dishes are actually called 'curry' in India, that is just a British mistransation. Kari is some Tamil dishes that are served with rice, basically anything with a lot of sauce. Kari means sauce or in sauce. By sauce they mean a similar consistency to butter chicken (murgh makhani); thick, rich and lots of it.

I like near Tooting in London. That has amazing South Indian green grocers. You can buy anything really cheaply. They have stuff I'd never even heard of. There is also a string of South Indian vegetarian restaurants. I plan to go to one on Wednesday with my friends.

You might want to try Saag Aloo and Aloo Gobi, also most of the vegetarian dishes come from the South of India.

Last edited by 0_equals_true on 13 Aug 2007, 6:51 pm, edited 1 time in total.

I'm sorry, I should clarify!

Where are you from?

England

Thank you, Paul!