Episode Transcript
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0:39
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dinner or whatever you're cooking.
1:00
I'm Chris Morocco, food director of Bon Appetit and
1:02
Epicurious. In order to
1:04
properly introduce you to this week's caller, Aaron, I'm going to
1:06
have to take you all the way back to Thanksgiving. We
1:14
did Thanksgiving with a
1:16
group of friends and I'm not a huge fan of
1:18
like traditional Thanksgiving food. And
1:20
namely pumpkin pie is just a no go for me.
1:24
OK. Did I already like go on a pumpkin pie tear? You
1:28
did. And I appreciated it. Like
1:31
I appreciated it deeply. I always say like
1:33
pumpkin pie looks like you already ate it.
1:37
So not a pumpkin pie girl, but I was
1:39
trying to be, you know, still festive and celebratory
1:41
and whatever. So
1:43
Aaron, with her perfect taste in pie
1:45
that just so happens to
1:48
align with Thanksgiving, I'm
1:50
going to have to take you all the way back to Thanksgiving.
1:52
So Aaron, with her perfect taste in pie that just
1:55
so happens to align with Thanksgiving, line
2:00
exactly with mine, but
2:02
whatever, signed up to make
2:04
a lemon meringue pie instead. Now,
2:07
I've never made a lemon meringue pie before,
2:09
but I'm very familiar
2:12
with lemon curd. That was a huge thing
2:14
in my house, and I've made all sort
2:16
of riffs on curd of all kinds. And
2:20
I love meringue. I like
2:22
to do pavilvos for my birthday.
2:24
I've made meringue a lot. So
2:27
I felt confident. Like, it's two
2:29
things that I know pretty well. This can't
2:32
be that hard. Famous last words.
2:35
Famous last words indeed. So
2:37
Erin looked up some recipes and settled
2:40
on one from a trusted source. Rosie's
2:42
Baking Book? Rosie's Baking Book.
2:45
Okay. My mom had it always when we
2:47
were kids, and like she's met Rosie, so
2:49
this is a recipe I felt confident in,
2:51
or from a source I felt confident in.
2:53
So I made the pie, everything was going
2:56
great. I brought it out the next day
2:58
before I was about to put the meringue on
3:00
top. The only indication I had that things were
3:02
not going to be perfect was I looked at
3:04
it and I felt like it was maybe a
3:06
little jigglier than I would have
3:08
liked. The lemon layer
3:10
itself. It was wobbling. It was jiggling.
3:13
Yeah, it was a little wobblier than
3:15
I would have expected. It was wishing
3:17
and washing. All of those
3:19
things. Okay. That doesn't seem great. No,
3:21
but the last time I ate lemon meringue
3:24
pie was probably 10 years ago.
3:26
Yeah, totally. I didn't 100% know
3:28
what I was going for. Huh.
3:30
Okay, yep. So I make
3:32
my meringue. Another warning sign,
3:35
the recipe said the meringue will come to
3:37
stiff peaks in like five minutes or something.
3:39
I was like, no, that's not how this
3:41
works. So I made my
3:43
meringue in a confident way. It looks beautiful. Peaks
3:45
were great. Put on there, made a little bunch
3:48
of little dollops, you know, the way that I
3:50
think lemon meringue pie is supposed to look. Threw
3:53
it in the oven. It looks great.
3:56
So we set it out. We let it cool and
3:58
I get in the car. take
4:00
it to Friendsgiving. And
4:02
on this arduous journey of three
4:04
miles, all of a sudden the pie started
4:07
like running out of the tin onto my
4:09
boyfriend's clothes. Was he holding it literally on
4:11
its lap as though it was like a
4:13
cat on its way to the vet? No,
4:15
he was holding it on like a cookie
4:17
sheet on his lap. Yeah. And then it
4:20
still was like, we
4:23
get to Friendsgiving and we go
4:25
to cut into the pie and
4:27
it was not pie. It was
4:30
lemon meringue soup. We
4:32
ate it out of coffee cups. It
4:34
was delicious. The meringue was perfect. The
4:38
lemon was tart and
4:40
sweet and impeccable flavor.
4:43
The graham cracker crust, gorgeous,
4:45
like broke apart in little chunks
4:47
because I had egg washed it, but
4:49
it was lemon meringue soup. You could have
4:51
just done an instant rebrand and
4:54
just called it lemon curd pavlova and
4:56
nobody would have known a thing. Just
4:58
serve it in a little martini glass,
5:00
put a little tassel on it. Boom. Why
5:03
didn't I think of that? Like that would have
5:05
been great. Instead I was practically in tears because
5:08
I had nothing if not dramatic over
5:10
my lemon meringue soup. Do
5:13
you have that recipe handy? Yes, I am
5:15
looking at it now. Ha!
5:17
All right. Give us Rosie's version
5:19
of lemon meringue pie. What is
5:21
in the custard? Okay. Six tablespoons
5:23
corn starch and then a cup
5:25
and a half of water, three
5:27
quarters of a cup plus two
5:29
tablespoons sugar, three quarters of a
5:31
cup fresh lemon juice, three large egg
5:33
yolks, three tablespoons unsalted butter and one
5:35
and a half teaspoons of grated lemon
5:37
zest. Okay. Everything goes in at once?
5:40
Um, no. No. Dissolve the corn
5:43
starch and then add sugar until
5:45
it thickens, then add lemon juice and
5:48
egg yolks, which I did like temper the
5:50
egg yolks. Okay. And then you
5:52
strain and then stir in butter and
5:54
lemon zest. Yeah. Okay. Interesting. And then
5:56
once the eggs were tempered, they went
5:58
back into that. saucepan and everything
6:00
was allowed to come to a rolling
6:03
boil? Yes or no? So it said
6:05
until the egg yolks cook about three
6:07
minutes and I'm okay, let me think
6:09
back on how I did this, I
6:12
believe that I would have let that come
6:14
to a boil. Boil. Like
6:16
boil, you watch it thicken. Yes. Big,
6:19
ploppy bubbles. Like the kind of
6:21
bubbles that like plop the air
6:23
wants to fly out of there
6:25
and do damage and send like
6:27
molten sugar mixture. Okay, maybe
6:29
I didn't go full bubble. Maybe
6:32
I went to gentle boil. Maybe you were
6:34
thinking like, oh, this is like creme anglaise.
6:37
I don't want to scramble a yolk. Yeah.
6:39
Okay. I know we're like off
6:42
in the weeds here. Everybody's like scratching their
6:44
heads like, what are they talking about? But
6:46
there's a few different things happening here, right?
6:48
So there's a few different types of custard.
6:50
There are starch thickened custards of which this
6:52
is one. Custards that are
6:54
brought to a full boil that involve
6:57
cornstarch or a suppose like tapioca or
6:59
potato would probably, you know, work as
7:01
well or flour or some combination
7:03
thereof that have to be brought
7:05
to a very full boil in
7:08
order to activate their full thickening
7:10
potential because there are then stirred
7:13
custards such as creme anglaise, aka
7:15
the base of many styles
7:18
of ice cream in which the
7:20
custard is not brought to a
7:22
boil because of the absence of
7:24
starch, you have the risk of
7:27
the egg scrambling and cooking rather
7:29
than setting into a fluid sort
7:31
of matrix. And then you have
7:34
baked custards like creme
7:37
brulee. That's what I'm thinking. And
7:40
like pot of creme and things like that. Right. Well,
7:43
this was kind of like the root of my original question
7:45
was I'm a pretty good cook.
7:47
I don't use recipes unless it's
7:49
a new technique or something
7:51
I'm wholly unfamiliar with. So I
7:54
found a recipe that I thought
7:56
could be trusted. And then in
7:58
the end, I wondered. like would I
8:01
have been better off ripping off of
8:03
a different recipe than following this one
8:05
as close to the letter as I could
8:07
have? Like what should I be looking for
8:09
in this recipe? Where can I change
8:11
this recipe? Where can I modify it or where
8:13
do I need to follow it as well? Yeah,
8:15
it's really cool to hear you pull back and
8:17
sort of say, oh, okay, like how do you
8:20
even just like know where to begin? And
8:23
listen, here's the thing. I would say
8:25
like you can tread water for a
8:27
long time. Sorry, that's not the right
8:29
analogy. You can flounder, you can kind
8:31
of semi drown, you know, for a
8:33
long time trying to figure out the
8:36
optimal ratio of certain ingredients. If
8:38
you're trying to reach a really
8:40
specific endpoint, especially in baking where
8:42
you have really precise interaction of
8:44
specific ingredients under specific conditions. And
8:47
listen, part of that is just
8:49
having an understanding, like I said,
8:51
for how certain ingredients behave under
8:53
certain conditions. And you can kind
8:55
of just like cook things almost
8:57
in your mind, not with your
9:00
mind, in your mind, you know,
9:02
like knowing what happens to
9:04
starch when you put it into boiling
9:06
water, you know, what happens with all
9:09
these different things such that they can
9:11
kind of come together the way that
9:13
you want and the way that you
9:15
intend. So well, listen, this was delightful.
9:18
And thank you for sharing your fail
9:20
with us. I feel like we learn
9:22
the most, you know, when we fall
9:25
short of this expectations we set for
9:27
ourselves. And that's what makes us grow.
9:29
So looking forward to continuing this with
9:31
you. Okay. Yes, I am. I am
9:34
hoping to grow. So Aaron tried
9:36
to make a lemon meringue pie. That
9:38
was mistake number one. Let's be honest.
9:40
Why? Oh, wait, you like lemon meringue
9:42
pie. I forgot. Okay, continue. What is
9:44
wrong with lemon meringue pie? Something
9:47
about a lemon curd I just can't tolerate it
9:49
always tastes like eggy. And then there's something
9:51
about the it tastes like you
9:53
ate scrambled eggs and then licked the
9:56
inside of a can at the same
9:58
time. Yes. You're a monster. Mr. I
10:00
didn't know this about you. While
10:03
Shilpa Iskokovich's pie preferences are clearly
10:05
not as unimpeachable as mine in
10:08
Erin's, she does admittedly know a
10:10
thing or two about baking. And
10:13
when I walked her through Erin's process,
10:15
Shilpa diagnosed the problem pretty quickly. We
10:18
had a starch activation issue on our hands. If
10:22
you don't cook egg yolks like
10:24
all the way to a certain temperature
10:26
and the protein doesn't fully denature and
10:28
then it continues to eat away at
10:31
the corn starch and it just prevents it
10:34
from fully congealing and setting. It doesn't allow
10:36
it to form that gel network. And then
10:38
when you take it out, it's like water.
10:40
Even though it might have looked sick going
10:42
in and like set, it will
10:44
just continue to keep eating away at it as
10:46
it shows. So here's my
10:49
question for you because I was
10:51
actually sitting here worried that,
10:53
oh, well, you know, this is a kind
10:55
of open and shut case, Iskokovich,
10:58
right? You know, come
11:00
on, detective. Like we cracked the code.
11:02
We did. You know, there's
11:04
no mystery here. We have the solution. Or
11:06
do we? Because if you don't even like
11:08
lemon meringue pie, what do you want her
11:11
to make that sort of like allows
11:13
her to get back on
11:16
the custard horse here that
11:18
isn't through a lemon meringue
11:20
vehicle? I'm going to say, you know,
11:23
obviously Erin loves lemony things because that's
11:25
why she chose to make a lemon
11:27
meringue pie. So I don't want to
11:29
go only to 360 and do 180
11:31
rather. I don't know geometry.
11:34
And say chocolate.
11:36
But like I was thinking, what about lemon
11:38
chest part? Like all the flavors and all
11:40
the like tartness, but more, I don't know,
11:42
foolproof. You just mix everything and bake it. And
11:45
then because of the longer bake time, it's always
11:47
going to be baked through and set. Okay. I
11:49
think you're going in a good direction. I
11:52
think anything that's kind of like
11:54
a custard that's cooked out and
11:56
set either set through just chilling
11:58
and resting or set through. through
12:00
a secondary bake is fine. Honestly,
12:02
I'm gonna tell you, Shilpa, like
12:04
I'm gonna tell you exactly what
12:06
I'm gonna do tomorrow because it's
12:08
not what you do, it's how
12:10
you do it. I'm bringing lemon
12:12
meringue pie to this
12:14
pie fight tomorrow, okay?
12:16
Okay. So what's gonna be in
12:19
your back pocket? That's it? All of that buildup for
12:21
you to say you're going to give her the same
12:23
pie that she gave me? That's what
12:25
I'm saying. Christopher,
12:27
we're done here. So
12:32
while I polish my trusty old lemon meringue pie recipe, Shilpa
12:38
went in search of a newer, shinier
12:40
citrus pie to bring to our showdown.
12:44
After the break, we'll put the pies
12:46
head to head to see which sparks
12:48
Aaron's imagination. Here
13:03
at Dinner SOS, we love tackling your kitchen issues. What if
13:05
I told you there's a way to
13:07
rescue dinner before it turns into an emergency? With
13:11
expert insights from the test kitchen,
13:13
cooking and entertaining tips, and
13:15
a treasury of over 50,000 recipes, Bon
13:18
Appetit and Epicurious, your
13:20
license to trust any meal. And
13:23
right now, our listeners can
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get 20% off of annual digital subscriptions. Annual
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Just use code SOS20 at bonappetit.com. SOS20
13:38
for a 20% discount on an annual digital subscription
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to Bon Appetit and Epicurious. Happy
13:47
cooking, and don't worry, I'll still
13:49
be here if your dinner plans
13:51
self-disrupt. Thank
13:59
you. Aaron,
14:03
welcome back. I'm joined here
14:05
by Shilpa. And we
14:08
want to talk through your pie fail.
14:10
And Shilpa and I, we had like the
14:13
most interesting conversation in the kitchen about what
14:16
is the deal with cooked,
14:18
meaning like stirred styles of
14:20
custard. And Shilpa corroborated
14:23
that there is this starch
14:25
dissolving protein in eggs that
14:27
if you don't cook them
14:29
out far enough will
14:32
dissolve whatever starch has
14:34
been activated or to an extent,
14:36
you know, some of the starch
14:38
that is present in your custard
14:40
matrix. And if you haven't fully
14:42
activated your starch, meaning whether it's
14:44
based on all purpose flour or
14:46
corn starch or a combination of
14:48
the two, you're not going to
14:50
have gotten it as thick as
14:52
it could be to begin with.
14:54
So I think your problem is
14:56
effectively twofold, right? You didn't cook
14:58
out the eggs enough to fully
15:00
neutralize that protein that's present. And
15:02
you didn't fully activate the starch that
15:05
was there in the first place. Okay,
15:07
does that make sense? All right,
15:09
so completely failed, but
15:12
not necessarily my fault. No, because
15:14
the recipe was lacking a little
15:16
bit. Yes. I
15:18
mean, we're not pointing fingers.
15:21
Recipe language is more art
15:23
than science, right? Recipe
15:26
language is, it's hard. It's
15:28
tricky. It's really hard to translate a
15:30
recipe. But this feels like an
15:32
area where, okay, I think we correctly diagnosed
15:34
the issue, but the question is now, do
15:37
you want to try to make lemon
15:39
meringue pie again? Or are we spinning
15:43
off into other directions here? Well,
15:45
I would say like lemon pie
15:47
is like a classic pie that
15:49
I feel like I should be
15:52
able to make for like summer
15:54
pie outings. So I think I
15:56
would like to be able
15:58
to successfully make a lemon meringue pie.
16:01
Okay. Okay. You know.
16:03
Okay. Can you live with that, Shelpa? You're
16:05
seeming all sorts of skeptical right now. I
16:08
am, but I'm also excited because I
16:10
had two alternatives. I'm happy to hear.
16:12
Oh, okay, never mind. I changed my mind. No, no, no. I wanted
16:14
to hear the alternatives. Yes, I think you might
16:16
like them. Only because I'm, especially enthused because you
16:18
said you want a lemon meringue, like a lemon
16:21
pie for summer. And I have two ideas which
16:23
are perfect for summer. Even more appropriate
16:25
than I think lemon meringue pie.
16:27
Oh, perfect. It's a stupid pie.
16:29
Like, okay. Continue. I
16:31
didn't know. I'm so sorry. No,
16:33
you're okay. You know what? I
16:35
think he's wrong. Okay. She's wrong.
16:38
Okay. Whatever. Here's, here's what I
16:40
think about pie. I
16:42
love it. I freaking love it.
16:44
I don't love pumpkin pie because
16:46
pumpkin is technically a fruit, but everyone
16:48
thinks of it as a vegetable. And
16:51
like, to me, the only
16:53
vegetable that takes that treatment is rhubarb.
16:55
But moving on, years
16:57
ago, I developed a few different
16:59
kind of custard pie recipes. And
17:01
it was interesting to me because this
17:04
past year for Thanksgiving, we really leaned
17:06
into the custardy end of the pie
17:08
spectrum as well. Things such
17:10
as coconut
17:12
custard pie, coconut chocolate,
17:15
and banoffee. That was
17:17
very good. Yeah, because given the time
17:19
of year and the fact that like, there's
17:21
no berries around, you know, custard pies have
17:23
this kind of evergreen quality to them. You
17:26
know, like, my gosh, like for, for Thanksgiving
17:28
growing up, we'd have the blind bake shells
17:30
lined up ready to go. We would make
17:32
custard like an hour or two before serving
17:35
it, cool it down. And that's when we
17:37
would sort of tip it out onto like
17:39
tons of sliced banana. And it was like
17:42
fresh. It was like when the first time
17:44
you eat like a sushi hand roll and
17:46
like the nori is like still crackly
17:48
and the rice is still warm. And
17:50
the fish is the perfect temperature. It's
17:53
like all those elements, you perceive them
17:55
as distinct elements, but as they function
17:57
together as this like glorious whole. Okay,
17:59
like that. That to me is like what
18:01
a custard pie can do. So years
18:03
ago, I developed a few. One was a
18:05
lemon meringue pie, okay? And I
18:07
was like trying to get, let Shilpa get
18:10
her shots in first, but because she's just
18:12
having a moment over there, I'm going first,
18:14
okay? Yes. November 2019
18:16
issue of Bon Appetit lemon meringue pie.
18:18
I'm gonna walk you through it. So
18:20
my pie crust is, it's a pretty
18:22
standard crust blind baked. I think blind
18:24
baking is something that people really don't
18:27
understand, just how far you need to
18:29
take it. Just how long you
18:32
need to bake most crusts, both
18:34
with weights in it and with
18:36
weights out. It is the two
18:38
things coming together that really determine
18:40
the success of a blind baked
18:42
pastry shell. Now the filling, it's
18:44
sugar. It's a lot of cornstarch.
18:46
It's a third of a cup
18:48
of cornstarch. Two large eggs, four
18:50
large egg yolks, a cup
18:52
of fresh lemon juice, plus the finely
18:54
grated zest of four lemons, some salt,
18:56
and then it's a little bit of
18:58
butter, all right? So
19:00
first you're whisking together your sugar and
19:03
cornstarch in a saucepan. You're putting in
19:05
your yolks and your whole eggs. You're
19:07
putting in your lemon zest, your lemon
19:09
juice, salt, and water. And then you're
19:12
bringing that up to a simmer. You're
19:14
whisking and you're letting it bubble, all
19:16
right, getting nice and thick. And
19:18
then you're gonna let it cool a little
19:21
bit, continuing to whisk just so the mixture
19:23
saves smooth and you're gonna whisk in that
19:25
butter at the end. So basically what you
19:27
have is this like, it's like a water-based
19:29
pudding almost. And that gives
19:31
you that very vivid, very
19:34
yellow custard matrix, just a
19:36
little bit of opacity from
19:38
the butter being whisked in.
19:40
Imagine like pudding, but with like the milk
19:43
taken away. And once the butter has been
19:45
added, you just scrape all that into the
19:47
prepared pie crust and then you chill until
19:49
it's set, which, you know, is like as
19:51
short as like a couple of hours, but
19:54
you can keep it at that point for
19:56
a few days. Then your meringue goes on
19:58
top, you know, nothing new. here.
20:00
My only final thing
20:02
with like meringue topped
20:04
pies is I think
20:07
meringue really needs to be torched.
20:10
Yeah. Just as a way of like
20:12
tempering just that always perennially overly sweet
20:14
kind of edge to it. And when
20:16
I say torched I don't mean put
20:18
it in a hot oven where it's
20:20
just gonna kind of slowly toast and
20:22
expand and get a little bit gray.
20:24
I mean you need to get a
20:26
torch. The kind of a torch that
20:28
can only come from a hardware store.
20:30
One of those burn thematic torches that
20:32
come with like the brass fitting you
20:34
know for the flame. It will
20:36
last you so long and work so
20:38
hard for you. Just you know
20:40
if you want to make lemon meringue
20:43
pie make lemon meringue pie. Something tells
20:45
me Shilpa might feel otherwise. No
20:48
I... And that person is Shilpa. Yeah
20:50
always. I'm just saying I
20:53
think you're right and I think we diagnosed. The
20:55
point is we solved this podcast before the podcast
20:57
began. We figured out what was wrong and we
20:59
diagnosed what was going on and
21:01
Erin is gonna go back and try it
21:04
and obviously she's gonna use our recipe your
21:06
recipe specifically to make it. Of course
21:08
of course. But I was like what if
21:10
Erin doesn't want to make lemon meringue pie?
21:12
Okay yeah what it what should she make?
21:14
I had two ideas for Erin both
21:17
still in the lemon family. Okay. But
21:19
I chose do you remember Kendra's
21:21
Beach Pie with the cherry topping?
21:23
Yes from don't call it the
21:25
summer birthday package. Yes yes that
21:28
was so cute. I love that.
21:30
Tell me more about that style
21:32
of pie. It's baked in the
21:34
shell. It is baked in the shell
21:36
and I think the defining factor of
21:38
that is it has dairy. Right. It
21:40
has condensed milk in it. Yeah. They
21:42
generally condensed milk, lemon juice, eggs.
21:46
More like key lime pie but make
21:48
it lemon kind of thing. Yeah. Isn't
21:50
that how you make key lime pie?
21:52
Do you like bake it in the
21:54
shell? Key lime can go both ways. You can definitely
21:56
bake it or you can but that it has to have
21:58
condensed milk. Yeah. Right in both
22:00
cases I think that's important. I just thought
22:03
it was a super cute by it looks
22:05
like a cartoon with a little cherry jams
22:07
top and a little maraschino cherries on top
22:09
of that was such a yeah nice thing.
22:11
And you know because of the condensed milk
22:13
it's almost always sets up in it's always
22:15
from it just applied to it's differently from
22:17
a non dairy a lemon curd him in
22:19
those one option and then the other option.
22:21
I had, which obviously atoms you
22:23
my own recipes. was added. Triple
22:25
citrus greens a call pie. And
22:28
we developed for her They Thanksgivings ago
22:30
I giving twenty two hours to ramp
22:32
yeah wow my that the. Premise was
22:34
like you don't have to make type pastry
22:36
to just make. Crumb crests are easier
22:38
Crests. So use the best cost
22:40
press and then i pour in this
22:43
ceiling which has for kinds of dairy
22:45
but then there's some footprints. As. I
22:47
hundred I approve way rest of us civil
22:49
war type this area has been to use
22:51
and can them smells. And have heavy
22:54
cream and has better buys. but there's also
22:56
a lot of us in Seattle. Feels really
22:58
happy. Make cuts because of all that dairy
23:00
and that acid. Everything just cut so cleanly.
23:02
Anisette the gelatin and you don't have to
23:04
cook it in. You can make it in
23:06
less than an hour. You can make it
23:08
a day ahead. Yeah I thought was
23:11
great yeah temple know that those
23:13
an interesting one. I think of
23:15
the the situations in which citrus
23:17
and dairy work really in for
23:19
swam that it has to be
23:22
these like exaggerated forms of daily
23:24
your cream cheese married and condensed
23:26
milk butter. Exactly so I think
23:28
I stayed within the realm of errands
23:30
desires of wanting something lemony, but something
23:32
with more sure fire. Success or
23:34
it. Listen Aaron, good luck Arm
23:37
We believe in you. Can't wait
23:39
to see what you come up
23:41
with! Okay thank you thank you
23:43
for all else Climb excited to
23:46
succeed and not make soup public.
23:48
Persona. Even Yeah Yeah indeed.
24:00
So we sent Erin the recipes,
24:02
lemon meringue pie, cherry lemonade beach
24:04
pie, and the triple citrus creamsicle
24:06
pie, and waited to hear how
24:08
everything sets. We're
24:10
going to take one more quick break, and then we'll
24:13
find out whether Erin was able to achieve pie perfection.
24:27
Hi listeners, it's Chris. On
24:29
Dinner SOS, we offer you cooking advice to
24:31
make your week a little less stressful. So
24:34
I want to share another podcast with you
24:36
that has helped me decompress from the stress
24:38
of everyday life. It's called
24:40
Meditative Story, and in each episode you'll
24:43
hear a different storyteller share a moment
24:45
in their life where everything changed for
24:47
them. I just listened
24:49
to the episode with fellow chef Carla
24:51
Hall. She shares an incredible, heartfelt
24:53
story about the power of play and how
24:55
she fell in love with cooking from watching
24:58
her grandmother in her kitchen. My
25:00
favorite part is that the story is
25:02
scored with breathtaking, original music and interspersed
25:05
with mindfulness prompts you can engage with
25:07
wherever you may be listening. So
25:10
take a moment to find Meditative Story in
25:12
your podcast app and follow the show. Hi
25:20
Erin, how are you doing? Good. I
25:23
mean, I'd love to just get right into it.
25:25
I heard that there's tape that reveals the recipe
25:28
you finally went with. Yes. Michelle,
25:31
you want to roll that for us? So
25:34
I do think I will try to do
25:36
the lemon meringue pie at some point, but
25:38
I ended up choosing the purple
25:40
citrus creamsicle pie. It seemed quite
25:42
different from something I would normally
25:44
do. And like it would be
25:46
something that could be fun from
25:48
the summer through the winter to
25:50
mix things up. Wow. I
25:54
think Erin really took us on a journey there. She did.
25:57
I thought she was about to say she made
25:59
the lemon meringue. And I can get
26:01
up and jump onto the table like
26:03
the tall for years. And
26:05
scream like in your face and your
26:08
faith but instead I have to like
26:10
literally one eat like a humble egg
26:12
salad sandwiches here to go to Sea
26:15
Cow Chris ever met Basking in the
26:17
joy of your own success. How is
26:19
it over there and Grapes Clement on
26:21
like I'm Sally Screen. Before
26:29
we hear more about how Errands Pie turned
26:31
out, Sopa can you break down how to
26:33
make your triple the truth Quantico pie. After
26:36
you make your press, you're going
26:39
to bloom, then melts you. gelatin.
26:41
Manual: Combine cream cheese, butter, sweetened
26:43
condensed milk, an ad in your
26:45
melted gelatin, the lemon and lime
26:47
zest and. Jews. Heavy Cream
26:49
and some songs. Ones
26:51
as well combined. Scrape the spilling into
26:53
you're prepared crest and smooth the surface
26:55
for the finishing touch. Swirling some orange
26:57
marmalade. then she'll the pie until the
27:00
ceiling is completely set in. The definitely
27:02
won't turn into places. Erin,
27:05
this is your time to sign. Tell us all about why
27:07
you made such great. Joy Plus. Well, I
27:09
made three choices because. I followed
27:12
the recipes as written exactly.
27:15
Selected about the viability. It's but
27:17
yeah, I was sweetened condensed
27:19
milk and heavy cream and.
27:21
Cream cheese which as a person
27:23
who normally does it eats a
27:25
lot of theory was really an
27:27
unexpected choice for me. It's yeah
27:29
I I felt like of this
27:31
case it was gonna be worse.
27:34
At the am I was rights
27:36
it was a one hundred percent
27:38
worth. Wow for you I would
27:40
say bravo Way to dislike Nail
27:42
it. I'm so delighted for you
27:44
to sopa I would say you
27:46
were cheating. I used and zealots
27:48
him for just like basically like.
27:50
Not even pie. It's like a
27:52
cheesecake. Like a nobel to
27:54
hear the cake. Okay, and and
27:57
and like a pirate bay?
27:59
Why? The line of lemon meringue
28:01
pie types of dairy in there because
28:03
it was too great for you to
28:06
say no and Aaron is here to
28:08
prove it's a me right? Continue on.
28:10
Arrow on area corner of Okay so
28:12
I just delivered Try to all of
28:15
my friends and some at their home
28:17
some at job so loudly and. I
28:19
got people saying like wow this key lime
28:21
pie is amazing! Like what it preaches
28:23
case. ah I'm so people couldn't
28:26
seem to like nobody said like
28:28
i really love this triple citrus
28:30
creams little pie or that was
28:32
crazy but people really liked it
28:34
so they didn't necessarily know like
28:36
what it was. I mean in
28:38
every case like they like all
28:40
just like bugs it people who
28:42
are not desert people were like
28:44
this is the desert I would
28:46
eat Yeah oh it's amazing What
28:48
a when I do think like
28:50
this is like a great way.
28:52
In for people who feel like pies
28:54
and emanating, this one is not. The
28:57
son wants to be your friend. Yes,
28:59
And is that how you felt? Yeah, I
29:01
mean there were some people that thought like,
29:03
oh, this is incredibly no bake, hi, I'm
29:05
from a box, whatever and my father's experie.
29:07
Quick to jump up. be like whoa whoa This is
29:09
Not from a boxes. From scratch. Love
29:11
your partner. With
29:14
a herb that I heard that the former
29:16
and was like oh so what it pulls
29:19
people is like this is a try that
29:21
is easy enough that I to make this
29:23
myself and I know it would have amazing
29:26
results and like yeah that was the another
29:28
it was It took an hour of my
29:30
day and produced this thing that people were
29:32
very happy with and so for me maybe
29:35
the take away his if I'm trying to
29:37
make a show. Stopper deserves that.
29:39
It doesn't have to be, you
29:41
know, five hours of labor to
29:44
produce. This amazing product, but something
29:46
that's a little bit more approachable.
29:48
And easier for me can have
29:50
just as good as an aside
29:53
and I think that's more in
29:55
line with the way that I
29:57
cook for entertaining anyway. Wow. Love
30:00
the great round of Michelle! Could you send us
30:02
the photo of the pie? I feel like that
30:04
would add a layer of understanding. Year. Old.
30:07
I'm. Afraid
30:09
and hot to me this is
30:12
why we need photos. As
30:14
a part in the Hired So
30:17
Do. I make I make the like
30:19
Cnc. Sugar Cookies. So adding a little
30:21
dollop of something had making a design
30:23
as like a. Hundred percent in
30:25
my wheelhouse. Ah, this is so
30:27
cute! And some really, really nicely
30:30
done. Thank you And then there's one
30:32
to have it of the slice and
30:34
you can see it is in fact
30:36
not scoop. It is not as though.
30:39
Meritocratically. And were like really proud
30:41
of you know, coffee cups and multiyear. You
30:51
have a dinner Martin right?
30:53
Dinner Sls on up.com or
30:55
leave us a voice message
30:58
wanting to a thing as
31:00
the last One to one.
31:02
Fusilli Six Seven Zero Seven
31:04
one. With the defeat your
31:06
question on the. You
31:09
can find the recipes medicines honey
31:11
lemon Rind hi Terry Lemonade Peach
31:13
pie and the triple citrus cream
31:15
Single by on the at the
31:18
curious up proxy by on they
31:20
nap just search Epicurious. In the opposite
31:22
or and download today. If
31:24
you enjoyed this episode, please give
31:27
us of waiting and review on
31:29
your podcast of choice and follow
31:31
button you never miss an episode.
31:33
Thanks for listening to Dinner at
31:36
The Well. I'm your host Chris
31:38
Morocco My cohost this week is
31:40
so but the scope of it
31:42
or producer is Salvo. Brian Paint
31:45
and Hayes is our associate producer.
31:47
Cameron Food is our system, Producer
31:49
St. Louis is our studio engineer.
31:52
Amar Law makes this episode
31:54
Christian and is cause enough
31:56
head of Global Audio. next
31:59
week Dan Pashman on
32:01
the Sportful Podcast and forthcoming
32:03
cookbook for anything possible.
32:06
Join me in the studio to answer
32:08
some listener questions. Now,
32:10
there's a bit of a debate in Leche about
32:12
whether you should take the fryer. There's a little
32:15
bit of it. No, I
32:17
know. You wouldn't believe it. I disagree
32:19
about that. Beautiful though. Are you sure?
32:23
Okay, because like in your mind, like
32:25
you're thinking like French Tardo Citron. Okay.
32:28
Sure. We did. We
32:30
made American Derrikan lemon
32:33
meringue pie. No, I get that. It doesn't
32:35
sound like you do. Anyway,
32:38
Chris is going to do his homework and make me
32:40
a lemon meringue pie. I'm going to send you pictures.
32:42
That's what's going to happen. I love that. That's
32:45
it. It's an episode within
32:47
an episode. It's a lemon meringue
32:49
pie showdown, aka the reckoning. And
32:52
you're going to show me that American style lemon meringue pie
32:54
can be made in a crumb crest. Well, I don't
32:56
feel like showing that to you first. First,
32:59
I want to just like show you the OG.
33:01
You can't walk it back. I'm sorry.
33:08
Hi, I'm Lale Arakogli, host of Women
33:10
Who Travel. Each story
33:12
from our guests and listeners is
33:14
totally unique and utterly personal. We
33:17
love hearing about your first impressions when
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first trip to the Patagonia region
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couldn't believe the expansive
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Tibet. The emptiness and the
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harshness, really, I found
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story told when safety back when dry land.
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You know, things happened every single day. I ran out of
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gas on a jet ski in the middle of the ocean.
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And I was like, what if a sea
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creature comes to eat me? But then I'm
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delusional. I was like, I'll make friends with
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arguably every week the more adventures on.
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