Yeah I am aware of that discussion and it seems like no one's been able to replicate it/fix the inaccurate recipe.

I was in NYC in December and had the pie then.

Now I know that many cookbook authors/chefs "fudge" (read: LIE about) their recipes a little so they don't give away their most prized secrets, but this is ridiculous. I have tried to make the Crack Pie recipe in the "Milk" cookbook several times (with detailed precision and strict adherence to the recipe) and it never comes out with the texture of the REAL Crack Pie.

I have scoured the Internet and read every comment of anyone who has posted to websites and claimed they have tried this recipe. Most of the bakers say it has to bake at least twice as long as the recipe says, it needs this, it needs that. Basically that the recipe is a lie. The people who say the recipe does work, well, I don't know how many of these people have actually tasted the REAL Crack Pie, but the real pie is NOT LIKE PECAN PIE, NOT GOOEY, NOT CARAMELLY, NOT RUNNY, NEVER LIKE CUSTARD. It is served in chilled wedges and is extremely dense, which means it has the texture of a chilled blondie (minus the chocolate) or maybe even chilled fudge. It is so dense that you could drop the wedge of pie on the floor and it would stay nearly intact.

Has anyone here made the cookbook recipe or any other CP recipe and achieved the same result as what Milk Bar sells?

Next I am thinking of adding 1 or 2 tablespoons of flour to the filling to see whether that is what Christina Tosi lied about.

FYI don't waste your time making this recipe w/out following the recipe from the cookbook, which just came out; it has the secret ingredient, which will require some effort to get

http://live.gourmet.com/2011/09/secre...

I have one of those glass top electric cooktop things (I know, I know, but I couldn't get a gas line into my house).

I am completely amenable to the idea that maybe I am doing something wrong (and it's not the pans), but I thought you are supposed to use high heat for stir-frys and searing steaks?????

Oh so maybe I should never be turning up the heat to the highest setting? Not even to heat up the pan or for the first minute or two of the sear?

Hey all, I need your help. No matter what I do, I seem to use the wrong pan for the wrong dish. Can you all tell me what kind of pan I should be using for what dish?

For example, yesterday I tried making bacon in a Le Creuset enameled cast iron skillet. It was a disaster; the bacon stuck to the pan and ended up in pieces when I tried to remove it from the pan.

The other day, I tried making a stir fry in a stainless steel All Clad work; another disaster: the bottom of the wok burned my ingredients, they got stuck (even though I used lots of oil) and the work had to be soaked and sprayed with Easy Off for days for the black stuff to come off.

Last week I tried to sear a flank steak; used a stainless steel saute pan (Cuisinart). It had a spice rub. The spices on the steak burned so bad I am surprised I didn't have to call the fire dept. from all the smoke. The steak did not really sear. It was more like burned spices, and undercooked steak.

I am trying not to rely on nonstick pans, but it seems like every time I try to use something OTHER THAN nonstick (stainless steel or cast iron), the results TOTALLY SUCK.

So what would you use if you are cooking:

bacon

stir-fry

veggie burgers

braised chicken/veggies

searing a steak or pork chops or chicken breasts

Hey all, I need your help. No matter what I do, I seem to use the wrong pan for the wrong dish. Can you all tell me what kind of pan I should be using for what dish?

For example, yesterday I tried making bacon in a Le Creuset enameled cast iron skillet. It was a disaster; the bacon stuck to the pan and ended up in pieces when I tried to remove it from the pan.

The other day, I tried making a stir fry in a stainless steel All Clad work; another disaster: the bottom of the wok burned my ingredients, they got stuck (even though I used lots of oil) and the work had to be soaked and sprayed with Easy Off for days for the black stuff to come off.

Last week I tried to sear a flank steak; used a stainless steel saute pan (Cuisinart). It had a spice rub. The spices on the steak burned so bad I am surprised I didn't have to call the fire dept. from all the smoke. The steak did not really sear. It was more like burned spices, and undercooked steak.

I am trying not to rely on nonstick pans, but it seems like every time I try to use something OTHER TAH nonstick (stainless steel or cast iron), the results TOTALLY SUCK.

So what would you use if you are cooking:

bacon

stir-fry

veggie burgers

braised chicken/veggies

searing a steak or pork chops or chicken breasts