Overheard on the Home Cooking Board

Published on Wednesday, May 11, 2011, by Sarah Perry / Edit Post

"I use my mom's old recipe for fresh peach pie (which I assume she got from my grandmother)—it is delicious and WAY better than the ingredients would suggest! I peel and slice the peaches, arrange them in the pre-baked shell, then pour in a mixture made from black cherry Jell-O (you could use any flavor, but black cherry is my favorite), cornstarch, sugar and water. I can post the exact ratios and method when I get home if you like, but I think the cornstarch keeps the gelatin from setting up too hard—this pie always comes out perfectly slice-able but not rubbery." - biondanonima

"Is it possible it was meant to? Was there a photograph which showed a non-sunken cake? I ask because I have a recipe for a prune and Armagnac cake which is flourless and intended to be damp and 'puddingy' rather than light and spongy. Just a thought!" - flashria on "fallen" prune cake

"Take a long knife and start at the tip end—just sweep along the curve of the bone and when you get to the knotty end just curve around the spinal bit and out. No matter if you leave a bit of meat on the bone, that's all the more to gnaw on." - BobB on removing chine bones (a.k.a. backbone)

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