Last week I posted a thread about a problem I had with the custard
portion of this pie being too soupy. Some of you offered advice as to
correcting the problem which included cooking the custard longer and
adding more egg yolks (thank you Wayne , Vox et al). The original
problem was most likely my technique and I cooked the custard longer
at a slightly lower temperature (also added one extra yolk). The
final product was a huge success and the birthday girl claimed it was
the best BC pie she had ever eaten. I used a pastry bag to apply the
whipped cream topping, so the pie was not only delicious but pretty to
look at.

The other menu items included Thai BBQ chicken breasts (recipe from
Cook's Illustrated). This dish was very good, but very time consuming
to make the rub. I don't think I would go to the trouble of preparing
this next time because of the excessive time involved in grinding,
sqeezing, chopping, etc.. I found several recipes for Korean BBQ
shortribs on the internet. I selected one that sounded tasty; they
were also a big hit (messy to eat, but good). Steamed string beans
with soy sauce with sesame seeds and of course, steamed Jasmine rice.

All told, it was a success and everyone had a good time. Thanks again
for your input. Your sage advice is always appreciated.

Ginny

On Mon 31 Jan 2005 07:59:43a, Ginny Sher wrote in rec.food.cooking:

> Last week I posted a thread about a problem I had with the custard
> portion of this pie being too soupy. Some of you offered advice as to
> correcting the problem which included cooking the custard longer and
> adding more egg yolks (thank you Wayne , Vox et al).

Ginny, glad to hear of your success! Techniques like that, once learned and
experienced, will never leave you.

The other foods you presented also sounded wonderful!

Thanks for letting us know...

Wayne