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Filet Mignon pizza & Pie

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Unknown
Unknown
edited November -0001 in EggHead Forum
Pizza this past friday:

Olive oil
Roasted garlic
Blue Cheese
Parmesian
Mushrooms
Olives
Sun dried tomatoes.
Oh, and of course filet mignon

Awesome but the filet cut was crap. Oh well, it was still awesome!

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Saucey Veggie Pizza
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Peach pie on the egg? Sure thing! Totally dumb but it's fun showing it can be done. Not a trace of smoke.
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Next day for the solstice parade - Sausages!
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Fun egging weekend.
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Comments

  • Unknown
    Unknown
    Lets try that filet pizza photo again...


    P1000054.JPG

    Damn lack of editing abilities!
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  • Rezen73
    Rezen73 Posts: 356
    that first pizza looks scrumptious! :D
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  • Gator Bait
    Gator Bait Posts: 5,244
     
    Great looking food Tweev, I'll bet a scoop of homemade French Vanilla Ice Cream would have gone well with a slice of that nice warm Peach Pie. :woohoo: :woohoo: :woohoo:

    Gator

     
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  • Unknown
    Unknown
    You sir are indeed correct.

    I was actually pretty unhappy with it because I take a lot of pride in the quality of my pies. I never made a peach pie before so I was really winging it. I used white peaches (not as peachy) and I made the crust in about 5 minutes. I'm a little too rusty to be able to do it in 5 minutes... so it was a bit of a franken-crust.

    Oh well, it was pretty good. I think next time I'm just throwing a brownie mix in a CI pan and be done with it. That's a lot easier (and cooks A LOT faster!)

    ps. on the off chance you missed this I thought you would enjoy it.
    http://www.ucbcomedy.com/videos/play/6472/bp-spills-coffee
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  • Gator Bait
    Gator Bait Posts: 5,244
     
    A great pie is a true work of art and your right they do take time. When I had some free time I would make a crust to put in the freezer to have on hand. That will cut the time in half right here. I also learned why my Great Grandmother and Grandmother used lard in their crust as well as shortening. Nothing will make a crust as flaky and melt so perfectly in your mouth as lard! Screw the cholesterol we aren't eating this every day, although I would like to. For the rest of the fat in the crust I would use butter for flavor. Keep cold and don't over mix and you can make a crust from heaven. Pam Anderson in her wonderful book "the perfect recipe" goes into great detail and research for perfecting her recipes and has the best recipes for Apple Pie and Lemon Meringue Pie bar none.

    I love the video! That had me as close to rolling on the floor with laughter as just about anything has in a long time. I just wish they had taken it further. As the first/last commenter states "you left out the part where the Administration was "on top of this since day one."" is a valid critique I think. That is as funny as the one Molly posted OT is sad, thanks I needed that.

    Great pies and good comedy, life does have it's rewards! :cheer:

    Gator

     
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