A culinary query
Posted by:
Sarah (---.in-addr.btopenworld.com)
Date: June 21, 2003 10:44AM
I have mentioned my friend Patrick here before, that genial Irish-American epicure. We've just been discussing the differences between corn syrup (US) and golden syrup (UK), and during this discussion he asked me this question:
"Speaking of golden syrup, when I was in Ireland in 1999 with my foreign study group, we celebrated Thanksgiving together, and I made a pecan pie. They didn't have any of the items I was used to seeing, and I needed the closest thing I could get, so I got some sort of golden sugar syrup, which worked nicely... except that when one makes a pecan pie, one puts the pecans in the blind-baked crust, and then pours the filling mixture over, and when it comes out, the pecans are on top, the filling is underneath, and the crust is on the bottom. Given this process, there are only two ways the pie can come out: at best, the order (top to bottom) would be pecans, filling, crust. At worst: filling, pecans, crust.
Given that, can you explain to me how my pie (on two different occasions) came out: pecans, crust, filling?"
I told him I had no idea, but I know there are a lot of good cooks on the Fforum so perhaps one of you can help him!
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That which does not kill us makes us stranger.
(Llewelyn the dragon, Ozy and Millie)
Sarah