I like pie

[SmartAleq]

@Polerius

Interesting turn the thread took…

Anyway, in addition to pie recipes, does anyone want to mention things they observed about board behavior that they find funny/interesting?

Well, I always find it fascinating how everything always comes back to pie.

BTW, pbbth, if you post that pie recipe in the MMP at any time it will get added to the MMP Recipe Blog and will therefore be enshrined in history forever on teh intarwebs!

[blondebear]

My two favorites are Pizza and American.

My two least favorites are Moon and Cow.

[Baker]

OK, with a name like Baker I gotta reply to this thread. It’s what I do for a living, after all. So here’s my rhubarb pie, that I make at work in season.

Rhubarb Pie

5 cups sliced rhubarb(19 ounces)
1-2/3 cup sugar
7-1/2 tablespoons flour
4 teaspoons butter
2 unbaked pie crusts

Blend together the flour and sugar. Place about one-fourth of it in the bottom of one pie shell. Fill the shell with the cleaned, thinly sliced rhubarb, and sift the rest of the dry mix evenly over the top. Dot with butter. Cover the pie with the other crust and seal the edges securely. Brush the top crust with a beaten egg wash and sprinkle lightly with sugar. At this point you can wrap it in plastic wrap and freeze, or go ahead and bake at 350 degrees, until golden brown, about an hour. If you freeze the pie it is not necessary to thaw it before baking, but it will take longer to be done.

[Tapiotar]

Except so few people are able to make a good apple pie. Either there’s too much goo with the apples, or too much sugar, or they used a poor variety of apples, or <shudder> a canned pie filling. I never eat apple pie out; it’s got to be homemade.

@Student Driver

Yeah, timing does seem to be a big part of it. Maybe it’s like the “slow clap guy” in Not Another Teen Movie (1:30 in).

I’ll respectfully bow to your knowledge on Key Lime Pie. I can’t stand the stuff, personally, but it doesn’t fit into my geographical breakdown well. (What is it, anyway-- lime-juice-flavored goo?) The last few times I was in FL, it was the only non-cream/meringue/pecan pie available, though… and I’m of the opinion that apple pie, at bare minimum, should be made available in all states for fruit-pie mavens.

[Tapiotar]

Pie birds are still available in cooking stores.

But your idea of looking for them in antique and flea markets is a great idea.

@Student Driver

A pie bird is a now-archaic piece of baking hardware, a hollow metal or ceramic steam vent for pies (to keep steam from building up, causing the crust to split, rupture, or become soggy), and was usually shaped like a bird. A stem under the bird poked through into the pie, the body of the bird sat atop the pie. The steam was vented through the bird’s open beak. My mom used to have a bird that she’d just jam through the top crust of an unbaked pie before sticking it in the oven, while I’ve been told that the pie should properly be constructed around the bird. (I use my pie bird still when baking a pie, but that’s not been a common experience since becoming single again.)

My idea with checking for their availability at antique markets is that regional cuisine is still heavily influenced by the legacy of pioneers/immigrants/forefathers; if they’re common enough to be in profusion at the antique mart, then good pies are probably still available in the area.

[pbbth]

Okay, here is my pie recipe for those who want it. It tastes like warm, gooey chocolate chip cookies but it is pie. Trust me when I say it is the most delicious thing you have ever put in your mouth. I will bring it to the New Jersey Dopefest in July so that everyone can experience the wonderousness of my pie.

2 eggs, beaten
1 cup sugar
1/2 cup flour
1 stick of margerine, melted
6-12 oz of chocolate chips (I use 12, but people who don’t feel like they need that much can use 6 oz instead.)
1 tsp vanilla
1 premade graham cracker pie crust

Beat the eggs and add each ingredient individually, mixing after each is added. Pour into unbaked pie shell and bake at 350 degrees for 30 minutes.

I am not kidding when I say that I have seen people get into arguments over the last slice of this pie. If you make it be prepared for proposals and offers of cash for future pies.

[Autolycus]

Yeah, there’s a definite effect of increased replies/views for popular people, but is that really so surprising? Is it even a bad thing? Everyone here gets a fair shot, so it’s fine in my book.

I like cherry cheesecake. Cheesecake counts as pie right? Right? Well it does in my book, so screw you all!

[blondebear]

@blondebear

My two least favorites are Moon and Cow.

Strike Moon, insert Humble.

[Sigmagirl]

Chicken pot pie.

[StGermain]

I don’t like fruit pies, except for a really good apple pie. I also don’t like cobbler. Mostly I don’t like berries, ever. My favorite pie is probably french silk. Really, not a big pie fan. Bring on the brownies, though!

StG

[Really_Not_All_That_Bright]

I don’t think it’s significant who posted the OP so much as whether the “right” people notice it - the people who return to threads they’ve posted in within an hour or so - and allow it to gain critical mass.

Timing is also a factor, like someone said above - if it gets bumped a day later, a whole slew of additional people might see it, but if it gets bumped for the last time on the same day, not so much.

[What_Exit]

To the Op, the affect you see is real as far as I can tell. If the better known poster starts a thread or is even the last reply to a thread, many are far more likely to read that thread. I won’t list names, but any one that is known for writing intelligent posts, clever rants, amusing anecdotes, entertaining tales, has a detailed and respected knowledge on the topic or insightful um insights, are likely to draw in other posters.

Additionally, there is something to be said for timing, there are certain times of day where a new thread or the bumps of a thread are more likely to be seen and responded to. Starting a thread at 1am EST in a busy forum will lead to it being buried, posting at noon EST would appear to maximize views. These are not facts of course, just my observations.

I post more than anyone and I still find most posts are not directly responded to, for me the only exceptions are usually on Baseball, Tolkien or NJ. I think people recognize these as my strong points. There are many a time in GD where I am wondering if anyone sees my posts, especially when my point is repeated later in the thread.
As to pie I love the ones from Delicious Orchards, a great local produce and bakery store near my home. My sister makes a damn good apple pie.
Both she and Delicious Orchards know that great apple pie should use real apples, no syrup and be slightly tart. I know nothing about baking pies however, just what I like in a good pie.

Jim

[Solfy]

I like pie.
Yesterday I made peach pie. My brother made cherry pie. We took them to our mother and made her tell us whose pie crust was better. It was a tie.