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rhubard: well, that was an experience I need not replicate. Ever. Just finished scrubbing my oven
Joined: Dec 12, 2005
Posted to Thread #30328 at 10:34 pm on Jun 5, 2018
where the rhubarb pie filling bubbled and flowed like Kīlauea trying to reach the ocean. It flowed from the pie to the non-stick oven liner and then continued to flow and drip to the bottom of the oven and through the seam in the door. It's even in the drawer underneath the oven.
And when I tried to lift the finished pies out in that bubbling mass of sugar capable of third degree burns, my oven pads picked up the sticky boiling hot sugar syrup and stuck to my wrist, leaving red welts.
And when I set the glass pie plate and casserole with all that sticky filling on the stove glass top, it adhered to it as the sugar cooled. I mean STUCK like a barnacle to a ship's keel, like Trump to his comb-over, like Harvey Weinstein's hand on [fill in the blank]'s a$$.
I had to boil water and pour it over the glass top and gently nudge my off-set spatula underneath to pry those suckers up. Then I had to get on my knees and attempt to scrub off carbonized sugar molecules inside the oven. I gave up after 10 minutes.
On my knees! For a pie.
And the end result? The pie was simply too sweet for me. It's going to go over gangbusters up here because sugar is one of the four basic food groups. But I think I'll stick with fruit pies that are sweet by nature, not by design.
PS: Even though I washed up, my wrists are slightly sticking to my computer keyboard as I type this. I suspect I'll be finding sugar residue everywhere for the next few days.
PPS: I'm fairly sure this could be used on enemies attempting to breach your castle walls. Just pour hot pie filling over the parapets and watch 'em scream.
Jesus saves. Buddha recycles.
Other messages in this thread:
- 30328. rhubard: well, that was an experience I need not replicate. Ever. Just finished scrubbing my oven - MarilynFL - 10:34pm on 06/05/18 (20)
- OK, now that John and I have had a really good laugh let me say... [LINK] - orchid - 11:50pm on 06/05/18
- Good thing your oven wasn't all aluminum. My mom used to use rhubarb to scour her junk aluminum pans - Marg CDN2 - 3:05am on 06/06/18
- So very sorry to hear of your Class 4 disaster, Marilyn - colleenmomof2 - 10:19am on 06/06/18
- When I wasn't LOLing I was feeling your pain.... - deb-in-MI - 11:21am on 06/06/18
- I see above you mention an 8-inch pie pan. Did you use it instead of 9-inch? [NT] - Curious1 - 2:35pm on 06/06/18
- yep...with NO raised rim either. [NT] - MarilynFL - 2:10pm on 06/07/18
- My goodness Marilyn. Most of us have had boil-overs but that was a bad one - CathyZ from Kauai - 3:21pm on 06/06/18
- Oh, a lot of this was my own fault. Let me enumerate the ways I was stupid: - MarilynFL - 4:09pm on 06/06/18
- This reminds me of this recipe poem... :-) - MariaDNoCA - 5:44am on 06/07/18
- LOL Maria love the poem. Yes Marilyn, maybe next time do it differently [NT] - CathyZ from Kauai - 3:28pm on 06/07/18
- Maria Update: my neighbor, born and raised in SC, said this was the BEST rhubarb pie he's ever had. - MarilynFL - 3:51pm on 06/06/18
- All that mess to clean up for a pie you didn't even LIKE. Bummer! [NT] - wigs - 7:45pm on 06/06/18
- Oh.My.Goodness! - MariaDNoCA - 4:04am on 06/07/18
- well....actually...GayR sent me a hint to reduce the liquid (thanks, Gay!) and the neighbor IM'd me - MarilynFL - 1:50pm on 06/07/18
- My mother never liked the gap that would sometimes form between her top pie crust and apples so she - wigs - 3:29pm on 06/07/18
- I drain off the majority of liquid and add less flour than called for. Sometimes I'll - MarilynFL - 7:36pm on 06/07/18
- Mucho thanks for tip about NOT adding any flour until ready to fill the bottom pie crust. I would - wigs - 7:58pm on 06/08/18
- I also like tapioca as a thickener in crisps, etc. How much tapioca to replace a tblsp of flour? [NT] - Curious1 - 9:41pm on 06/08/18
- I have an Austrian recipe for Rhubarb Kisses from Austria that are amazing... [LINK] - Richard in Cincy - 1:53am on 06/08/18
- Speaking of rhubarb, you might enjoy this German rhubarb tongue-twister... [LINK] - Richard in Cincy - 12:34am on 06/09/18