With all the buzz and excitement of day-to-day life, it's nice to hear about the good stuff in the industry. Share the "small things" that bring a smile to your face and renew your faith in those around you.
The Apple pie, the taste of Americana, not just a dessert. Part of who we are and a taste of being every fall. Sometimes it's a full weekend day experience with a trip to pick your own favorites at the Orchard complete with warm cider and fattening tasty donuts.
Fall the leaves change, football, tailgates, chili, and apple pie...Oh Boy!
My thoughts on making the BEST APPLE PIE EVER!
Many of us have our favorites....I have made many of great apple pies, but none touch my Grandma's! Let's not forget it's the love, care and attention to detail that makes such morsels special.
How to make a better crust:
My first preference is to us a blend of fats. I like 1/2 lard and half salted butter myself, I think it is the richest and most flavorful, but play with it! Nothing says you only have to use shortening.
The next thing is to keep all ingerdients cold!!! I would challenge myself to make the flakiest crust possible...nothing wrong with a mealy one...just liked the challenge. I would cut up my cold fats into big butter pat size pieces and toss with a little flour and chill them in the refridgerator. Then I put everything together fat, flour, salt ( you need to make sure you add enough if you want a buttery flavor ) and ice cold water. Bring it all together as quick as possible then wrap in plastic wrap and chill 30-60 min before rolling it out.
MY PIE DOUGH RECIPE
2 lbs Pastry flour ( all-pupose will work as well)
10 oz lard
10 oz butter (salted prefered)
1 1/3 cup ice cold water
salt added to taste
Makes plenty of dough for 1 double crust pie or 2 streusel topped pies. You can always alter this to make your own pies unique...who says you can't add a little cinnamon or sugar to the crust??????
Golden Delicious and Granny Smith are two of the most common with year around availability.
I love the tart Nortern Spy! A mix of sweet and tart apples is always the best way to go.
McIntosh and Cortland get mushy when cooked so I would only use them in combination with other apples that keep some texture.
I always prefer smaller apples, they have more flavor. A dry growing season equals smaller more flavorful apples and a rainy growing season makes for larger more watered down in flavor apples.
I used to always make my pies the traditional way toss apples with sugar and cinnamon, nutmeg etc. and bake. ( I always liked to add a few generous pats of butter as well ) Then I learned the.................
SECRET TO MILE HIGH APPLE PIE!!!
You have to pre-cook the apples or in the case of mile high apple pie pre shrink them! I love this technique and use it every time now. I cook the apples in a large pan with butter, sugar, and spices and cook about 15-20 minutes or untill just tender. It's great for many reasons, first you cook the apples down so you get more flavor, second you can taste them and adjust the amount of sugar, spices, salt, etc. My final reason for loving this technique is it works great for making a pie with Splenda! My Dad is diabetic and I use this technique. I was able to cook the apples and keep adding Splenda until it was sweet enough for my taste and made an excellent pie. Some downside to this technique is the time cooking the apples and cooling them somewhat before filling and baking, but boy it makes for a great pie! A big thank you to Cook's Illustrated for this technique!
Hopefully you can use my thoughts on Apple Pie to make yours the very best one around!!!
Wahlburgers has signed a franchise agreement with Hingham Associates, LLC that will bring five Wahlburgers to the metropolitan Philadelphia area over the next several years. The franchise group is actively looking at sites and is targeting a late 2014-early 2015 opening for its first restaurant.
Luna Grill, the San Diego-based Mediterranean restaurant chain, is welcoming retail real estate industry veteran Greg Thorburn to its leadership team. Thorburn has been brought on board to fill the newly created position of Vice-President of Real Estate.
Rita's Italian Ice has awarded franchise and area development agreements for Kansas and the Kansas City area, which extends to the Missouri side of the city, to franchisees and local residents Jay Miller, Jeff Miller and Pat Reilly.
If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.
Astronomers believe that every star in the galaxy has a planet, one fifth of which might harbor life. Only we haven't seen any of them -- yet. Jeremy Kasdin and his team are looking to change that with the design and engineering of an extraordinary piece of equipment: a flower petal-shaped "starshade" that allows a telescope to photograph planets from 50,000 kilometers away. It is, he says, the "coolest possible science."
Puberty is an awkward time for just about everybody, but for transgender teens it can be a nightmare, as they grow overnight into bodies they aren't comfortable with. In a heartfelt talk, endocrinologist Norman Spack tells a personal story of how he became one of the few doctors in the US to treat minors with hormone replacement therapy. By staving off the effects of puberty, Spack gives trans teens the time they need. (Filmed at TEDxBeaconStreet.)
The parenting section of the bookstore is overwhelming—it's "a giant, candy-colored monument to our collective panic," as writer Jennifer Senior puts it. Why is parenthood filled with so much anxiety? Because the goal of modern, middle-class parents—to raise happy children—is so elusive. In this honest talk, she offers some kinder and more achievable aims.