Can anyone find me a pic of the Helloween band photo from
- Thread starter FuSoYa
- Start date
Baliset
guitar deity
ahem thats actually keeper of the seven keys part 1. i will not have you making fun of of the doofiest band picture of all time which is on one of the greatest albums of all time and screwing up the title with its cheap ripoff of a sequel. 
deadair
Overly-Cryptic Jake
chupe666
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Obyeybyeogone
New Metal Member
VangelicSurgeon
Three Star General
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That picture makes me want pumpkin pie.
Ginger Pumpkin Pie
1 9 inch deep-dish or up to 11 inch but shallower regular pie crust
2 cups pumpkin puree
1 cup heavy cream
1/2 cup milk
4 eggs
3/4 to 1 cup granulated sugar, according to taste
1 1/2 teaspoons ground ginger
1/4 teaspoon ground coriander seed
1/2 cup finely chopped crystallized ginger
Procedure
1. Prepare pie crust. We recommend freshly baked regular pie crust, in a pyrex pie dish, at 400 degrees. (See notes below.)
2. Heat pumpkin puree in a heavy pan; stir frequently.
3. Add milk and cream to pumpkin puree, continue heating gently and stir until smooth. Keep it hot but don't let it boil.
4. In a heatproof bowl, beat eggs (and sugar or maple sugar) until smooth.
-Beat in dry spices
5. When the pie crust is baked, beat the egg mixture while pouring the hot pumpkin mixture into it in a thin stream. The resulting mixture will be hot but not so hot as to cook the eggs.
6. Carefully pour hot pumpkin filling into hot pie crust; return to center of oven and bake at 400°.
- We fill the pie partway out of the oven, then top it off with a cup or ladle with the pie positioned in the oven, as the slightest sticking of the oven rack is liable to cause filling to slosh all over.
- For Ginger Pumpkin Pie, carefully sprinkle the candied ginger evenly over the pie filling. It will settle gently to the bottom forming a loosely packed layer.
7. The pie is done when the outside edge of the filling is firm and slightly puffed, but the center is still jiggly. Remove to a rack and let cool gently, so the custard can first finish cooking, and then set.
Ginger Pumpkin Pie
1 9 inch deep-dish or up to 11 inch but shallower regular pie crust
2 cups pumpkin puree
1 cup heavy cream
1/2 cup milk
4 eggs
3/4 to 1 cup granulated sugar, according to taste
1 1/2 teaspoons ground ginger
1/4 teaspoon ground coriander seed
1/2 cup finely chopped crystallized ginger
Procedure
1. Prepare pie crust. We recommend freshly baked regular pie crust, in a pyrex pie dish, at 400 degrees. (See notes below.)
2. Heat pumpkin puree in a heavy pan; stir frequently.
3. Add milk and cream to pumpkin puree, continue heating gently and stir until smooth. Keep it hot but don't let it boil.
4. In a heatproof bowl, beat eggs (and sugar or maple sugar) until smooth.
-Beat in dry spices
5. When the pie crust is baked, beat the egg mixture while pouring the hot pumpkin mixture into it in a thin stream. The resulting mixture will be hot but not so hot as to cook the eggs.
6. Carefully pour hot pumpkin filling into hot pie crust; return to center of oven and bake at 400°.
- We fill the pie partway out of the oven, then top it off with a cup or ladle with the pie positioned in the oven, as the slightest sticking of the oven rack is liable to cause filling to slosh all over.
- For Ginger Pumpkin Pie, carefully sprinkle the candied ginger evenly over the pie filling. It will settle gently to the bottom forming a loosely packed layer.
7. The pie is done when the outside edge of the filling is firm and slightly puffed, but the center is still jiggly. Remove to a rack and let cool gently, so the custard can first finish cooking, and then set.
In the 2.5 weeks or so that this forum has been active, eric has posted i think like 6 recipes.
fuckin awesome.
fuckin awesome.
chupe666
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Awesome Blossom -- with Dip
1 Sweet onion, texas, vidalia, walla walla or maui
Water
1 Egg, beaten
2 tbl Flour
1 cup Cracker crumbs or coating mix
Oil, for deep frying
DIP
1/2 cup Mayonnaise
1/2 cup Sour cream
1/2 cup Thousand island dressing
2 tbl Horseradish, grated
Select a well-rounded onion. Peel outer skin off. Leave root intact; cut off any hanging roots. Using small, sharp fnife, divide onion into four sections by making 2 cuts crosswise, beginning at the top and cutting toward root, stopping about 1/2 inch away. Cut each section twice. Place onion in bowl of enough boiling water to cover it and leave for 5 minutes.
The sections, or "petals" will begin to open. Remove onion from hot water and immerse into ice water, to help the opening. Drain well by turning opside down on paper towel. Put flour into paper bag, add onion and shake gently to coat with flour. Roll floured onion in beaten egg to cover. Put cracker crumbs or coating mix in paper bag, add onion and shake gently to coat. Refrigerate for 1 hour before deep frying in oil to golden brown, 3 to 5 minutes. Cooked onion may be kept for a time in warm oven. The "Outback Steakhouse" serves this with a delicious hot-hot sauce to dunk' in. They also add hot spices to the flour and/or coating mix.
1 Sweet onion, texas, vidalia, walla walla or maui
Water
1 Egg, beaten
2 tbl Flour
1 cup Cracker crumbs or coating mix
Oil, for deep frying
DIP
1/2 cup Mayonnaise
1/2 cup Sour cream
1/2 cup Thousand island dressing
2 tbl Horseradish, grated
Select a well-rounded onion. Peel outer skin off. Leave root intact; cut off any hanging roots. Using small, sharp fnife, divide onion into four sections by making 2 cuts crosswise, beginning at the top and cutting toward root, stopping about 1/2 inch away. Cut each section twice. Place onion in bowl of enough boiling water to cover it and leave for 5 minutes.
The sections, or "petals" will begin to open. Remove onion from hot water and immerse into ice water, to help the opening. Drain well by turning opside down on paper towel. Put flour into paper bag, add onion and shake gently to coat with flour. Roll floured onion in beaten egg to cover. Put cracker crumbs or coating mix in paper bag, add onion and shake gently to coat. Refrigerate for 1 hour before deep frying in oil to golden brown, 3 to 5 minutes. Cooked onion may be kept for a time in warm oven. The "Outback Steakhouse" serves this with a delicious hot-hot sauce to dunk' in. They also add hot spices to the flour and/or coating mix.
Novembers Paul
Member
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Kitchen Bitch Cooking Apron
This cooking apron is generously cut, full length (28"W x 33"L) and is made with a durable (7 oz.), machine washable 65/35 poly-cotton twill. This cooking apron is a one size fits all.
Price: $19.95
Quantity:1
avi
W3RK3R
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