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vary based on how you buy. That's

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like the ultimate kind of like Rorschach test

0:35

of like, you know, what personality type you

0:37

have. Like who are you blaming, you know,

0:39

when something goes wrong? Well, I blamed

0:41

the recipe and then called in a podcast to help

0:44

me figure it out. So what does that say about

0:46

me? Well balanced. Hey

0:49

there, listeners, future callers and

0:51

cooking enthusiasts. Welcome to Dinner SOS, the

0:54

show where we help you save

0:56

dinner or whatever you're cooking.

1:00

I'm Chris Morocco, food director of Bon Appetit and

1:02

Epicurious. In order to

1:04

properly introduce you to this week's caller, Aaron, I'm going to

1:06

have to take you all the way back to Thanksgiving. We

1:14

did Thanksgiving with a

1:16

group of friends and I'm not a huge fan of

1:18

like traditional Thanksgiving food. And

1:20

namely pumpkin pie is just a no go for me.

1:24

OK. Did I already like go on a pumpkin pie tear? You

1:28

did. And I appreciated it. Like

1:31

I appreciated it deeply. I always say like

1:33

pumpkin pie looks like you already ate it.

1:37

So not a pumpkin pie girl, but I was

1:39

trying to be, you know, still festive and celebratory

1:41

and whatever. So

1:43

Aaron, with her perfect taste in pie

1:45

that just so happens to

1:48

align with Thanksgiving, I'm

1:50

going to have to take you all the way back to Thanksgiving.

1:52

So Aaron, with her perfect taste in pie that just

1:55

so happens to align with Thanksgiving, line

2:00

exactly with mine, but

2:02

whatever, signed up to make

2:04

a lemon meringue pie instead. Now,

2:07

I've never made a lemon meringue pie before,

2:09

but I'm very familiar

2:12

with lemon curd. That was a huge thing

2:14

in my house, and I've made all sort

2:16

of riffs on curd of all kinds. And

2:20

I love meringue. I like

2:22

to do pavilvos for my birthday.

2:24

I've made meringue a lot. So

2:27

I felt confident. Like, it's two

2:29

things that I know pretty well. This can't

2:32

be that hard. Famous last words.

2:35

Famous last words indeed. So

2:37

Erin looked up some recipes and settled

2:40

on one from a trusted source. Rosie's

2:42

Baking Book? Rosie's Baking Book.

2:45

Okay. My mom had it always when we

2:47

were kids, and like she's met Rosie, so

2:49

this is a recipe I felt confident in,

2:51

or from a source I felt confident in.

2:53

So I made the pie, everything was going

2:56

great. I brought it out the next day

2:58

before I was about to put the meringue on

3:00

top. The only indication I had that things were

3:02

not going to be perfect was I looked at

3:04

it and I felt like it was maybe a

3:06

little jigglier than I would have

3:08

liked. The lemon layer

3:10

itself. It was wobbling. It was jiggling.

3:13

Yeah, it was a little wobblier than

3:15

I would have expected. It was wishing

3:17

and washing. All of those

3:19

things. Okay. That doesn't seem great. No,

3:21

but the last time I ate lemon meringue

3:24

pie was probably 10 years ago.

3:26

Yeah, totally. I didn't 100% know

3:28

what I was going for. Huh.

3:30

Okay, yep. So I make

3:32

my meringue. Another warning sign,

3:35

the recipe said the meringue will come to

3:37

stiff peaks in like five minutes or something.

3:39

I was like, no, that's not how this

3:41

works. So I made my

3:43

meringue in a confident way. It looks beautiful. Peaks

3:45

were great. Put on there, made a little bunch

3:48

of little dollops, you know, the way that I

3:50

think lemon meringue pie is supposed to look. Threw

3:53

it in the oven. It looks great.

3:56

So we set it out. We let it cool and

3:58

I get in the car. take

4:00

it to Friendsgiving. And

4:02

on this arduous journey of three

4:04

miles, all of a sudden the pie started

4:07

like running out of the tin onto my

4:09

boyfriend's clothes. Was he holding it literally on

4:11

its lap as though it was like a

4:13

cat on its way to the vet? No,

4:15

he was holding it on like a cookie

4:17

sheet on his lap. Yeah. And then it

4:20

still was like, we

4:23

get to Friendsgiving and we go

4:25

to cut into the pie and

4:27

it was not pie. It was

4:30

lemon meringue soup. We

4:32

ate it out of coffee cups. It

4:34

was delicious. The meringue was perfect. The

4:38

lemon was tart and

4:40

sweet and impeccable flavor.

4:43

The graham cracker crust, gorgeous,

4:45

like broke apart in little chunks

4:47

because I had egg washed it, but

4:49

it was lemon meringue soup. You could have

4:51

just done an instant rebrand and

4:54

just called it lemon curd pavlova and

4:56

nobody would have known a thing. Just

4:58

serve it in a little martini glass,

5:00

put a little tassel on it. Boom. Why

5:03

didn't I think of that? Like that would have

5:05

been great. Instead I was practically in tears because

5:08

I had nothing if not dramatic over

5:10

my lemon meringue soup. Do

5:13

you have that recipe handy? Yes, I am

5:15

looking at it now. Ha!

5:17

All right. Give us Rosie's version

5:19

of lemon meringue pie. What is

5:21

in the custard? Okay. Six tablespoons

5:23

corn starch and then a cup

5:25

and a half of water, three

5:27

quarters of a cup plus two

5:29

tablespoons sugar, three quarters of a

5:31

cup fresh lemon juice, three large egg

5:33

yolks, three tablespoons unsalted butter and one

5:35

and a half teaspoons of grated lemon

5:37

zest. Okay. Everything goes in at once?

5:40

Um, no. No. Dissolve the corn

5:43

starch and then add sugar until

5:45

it thickens, then add lemon juice and

5:48

egg yolks, which I did like temper the

5:50

egg yolks. Okay. And then you

5:52

strain and then stir in butter and

5:54

lemon zest. Yeah. Okay. Interesting. And then

5:56

once the eggs were tempered, they went

5:58

back into that. saucepan and everything

6:00

was allowed to come to a rolling

6:03

boil? Yes or no? So it said

6:05

until the egg yolks cook about three

6:07

minutes and I'm okay, let me think

6:09

back on how I did this, I

6:12

believe that I would have let that come

6:14

to a boil. Boil. Like

6:16

boil, you watch it thicken. Yes. Big,

6:19

ploppy bubbles. Like the kind of

6:21

bubbles that like plop the air

6:23

wants to fly out of there

6:25

and do damage and send like

6:27

molten sugar mixture. Okay, maybe

6:29

I didn't go full bubble. Maybe

6:32

I went to gentle boil. Maybe you were

6:34

thinking like, oh, this is like creme anglaise.

6:37

I don't want to scramble a yolk. Yeah.

6:39

Okay. I know we're like off

6:42

in the weeds here. Everybody's like scratching their

6:44

heads like, what are they talking about? But

6:46

there's a few different things happening here, right?

6:48

So there's a few different types of custard.

6:50

There are starch thickened custards of which this

6:52

is one. Custards that are

6:54

brought to a full boil that involve

6:57

cornstarch or a suppose like tapioca or

6:59

potato would probably, you know, work as

7:01

well or flour or some combination

7:03

thereof that have to be brought

7:05

to a very full boil in

7:08

order to activate their full thickening

7:10

potential because there are then stirred

7:13

custards such as creme anglaise, aka

7:15

the base of many styles

7:18

of ice cream in which the

7:20

custard is not brought to a

7:22

boil because of the absence of

7:24

starch, you have the risk of

7:27

the egg scrambling and cooking rather

7:29

than setting into a fluid sort

7:31

of matrix. And then you have

7:34

baked custards like creme

7:37

brulee. That's what I'm thinking. And

7:40

like pot of creme and things like that. Right. Well,

7:43

this was kind of like the root of my original question

7:45

was I'm a pretty good cook.

7:47

I don't use recipes unless it's

7:49

a new technique or something

7:51

I'm wholly unfamiliar with. So I

7:54

found a recipe that I thought

7:56

could be trusted. And then in

7:58

the end, I wondered. like would I

8:01

have been better off ripping off of

8:03

a different recipe than following this one

8:05

as close to the letter as I could

8:07

have? Like what should I be looking for

8:09

in this recipe? Where can I change

8:11

this recipe? Where can I modify it or where

8:13

do I need to follow it as well? Yeah,

8:15

it's really cool to hear you pull back and

8:17

sort of say, oh, okay, like how do you

8:20

even just like know where to begin? And

8:23

listen, here's the thing. I would say

8:25

like you can tread water for a

8:27

long time. Sorry, that's not the right

8:29

analogy. You can flounder, you can kind

8:31

of semi drown, you know, for a

8:33

long time trying to figure out the

8:36

optimal ratio of certain ingredients. If

8:38

you're trying to reach a really

8:40

specific endpoint, especially in baking where

8:42

you have really precise interaction of

8:44

specific ingredients under specific conditions. And

8:47

listen, part of that is just

8:49

having an understanding, like I said,

8:51

for how certain ingredients behave under

8:53

certain conditions. And you can kind

8:55

of just like cook things almost

8:57

in your mind, not with your

9:00

mind, in your mind, you know,

9:02

like knowing what happens to

9:04

starch when you put it into boiling

9:06

water, you know, what happens with all

9:09

these different things such that they can

9:11

kind of come together the way that

9:13

you want and the way that you

9:15

intend. So well, listen, this was delightful.

9:18

And thank you for sharing your fail

9:20

with us. I feel like we learn

9:22

the most, you know, when we fall

9:25

short of this expectations we set for

9:27

ourselves. And that's what makes us grow.

9:29

So looking forward to continuing this with

9:31

you. Okay. Yes, I am. I am

9:34

hoping to grow. So Aaron tried

9:36

to make a lemon meringue pie. That

9:38

was mistake number one. Let's be honest.

9:40

Why? Oh, wait, you like lemon meringue

9:42

pie. I forgot. Okay, continue. What is

9:44

wrong with lemon meringue pie? Something

9:47

about a lemon curd I just can't tolerate it

9:49

always tastes like eggy. And then there's something

9:51

about the it tastes like you

9:53

ate scrambled eggs and then licked the

9:56

inside of a can at the same

9:58

time. Yes. You're a monster. Mr. I

10:00

didn't know this about you. While

10:03

Shilpa Iskokovich's pie preferences are clearly

10:05

not as unimpeachable as mine in

10:08

Erin's, she does admittedly know a

10:10

thing or two about baking. And

10:13

when I walked her through Erin's process,

10:15

Shilpa diagnosed the problem pretty quickly. We

10:18

had a starch activation issue on our hands. If

10:22

you don't cook egg yolks like

10:24

all the way to a certain temperature

10:26

and the protein doesn't fully denature and

10:28

then it continues to eat away at

10:31

the corn starch and it just prevents it

10:34

from fully congealing and setting. It doesn't allow

10:36

it to form that gel network. And then

10:38

when you take it out, it's like water.

10:40

Even though it might have looked sick going

10:42

in and like set, it will

10:44

just continue to keep eating away at it as

10:46

it shows. So here's my

10:49

question for you because I was

10:51

actually sitting here worried that,

10:53

oh, well, you know, this is a kind

10:55

of open and shut case, Iskokovich,

10:58

right? You know, come

11:00

on, detective. Like we cracked the code.

11:02

We did. You know, there's

11:04

no mystery here. We have the solution. Or

11:06

do we? Because if you don't even like

11:08

lemon meringue pie, what do you want her

11:11

to make that sort of like allows

11:13

her to get back on

11:16

the custard horse here that

11:18

isn't through a lemon meringue

11:20

vehicle? I'm going to say, you know,

11:23

obviously Erin loves lemony things because that's

11:25

why she chose to make a lemon

11:27

meringue pie. So I don't want to

11:29

go only to 360 and do 180

11:31

rather. I don't know geometry.

11:34

And say chocolate.

11:36

But like I was thinking, what about lemon

11:38

chest part? Like all the flavors and all

11:40

the like tartness, but more, I don't know,

11:42

foolproof. You just mix everything and bake it. And

11:45

then because of the longer bake time, it's always

11:47

going to be baked through and set. Okay. I

11:49

think you're going in a good direction. I

11:52

think anything that's kind of like

11:54

a custard that's cooked out and

11:56

set either set through just chilling

11:58

and resting or set through. through

12:00

a secondary bake is fine. Honestly,

12:02

I'm gonna tell you, Shilpa, like

12:04

I'm gonna tell you exactly what

12:06

I'm gonna do tomorrow because it's

12:08

not what you do, it's how

12:10

you do it. I'm bringing lemon

12:12

meringue pie to this

12:14

pie fight tomorrow, okay?

12:16

Okay. So what's gonna be in

12:19

your back pocket? That's it? All of that buildup for

12:21

you to say you're going to give her the same

12:23

pie that she gave me? That's what

12:25

I'm saying. Christopher,

12:27

we're done here. So

12:32

while I polish my trusty old lemon meringue pie recipe, Shilpa

12:38

went in search of a newer, shinier

12:40

citrus pie to bring to our showdown.

12:44

After the break, we'll put the pies

12:46

head to head to see which sparks

12:48

Aaron's imagination. Here

13:03

at Dinner SOS, we love tackling your kitchen issues. What if

13:05

I told you there's a way to

13:07

rescue dinner before it turns into an emergency? With

13:11

expert insights from the test kitchen,

13:13

cooking and entertaining tips, and

13:15

a treasury of over 50,000 recipes, Bon

13:18

Appetit and Epicurious, your

13:20

license to trust any meal. And

13:23

right now, our listeners can

13:25

get 20% off of annual digital subscriptions. Annual

13:29

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13:31

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13:34

Just use code SOS20 at bonappetit.com. SOS20

13:38

for a 20% discount on an annual digital subscription

13:44

to Bon Appetit and Epicurious. Happy

13:47

cooking, and don't worry, I'll still

13:49

be here if your dinner plans

13:51

self-disrupt. Thank

13:59

you. Aaron,

14:03

welcome back. I'm joined here

14:05

by Shilpa. And we

14:08

want to talk through your pie fail.

14:10

And Shilpa and I, we had like the

14:13

most interesting conversation in the kitchen about what

14:16

is the deal with cooked,

14:18

meaning like stirred styles of

14:20

custard. And Shilpa corroborated

14:23

that there is this starch

14:25

dissolving protein in eggs that

14:27

if you don't cook them

14:29

out far enough will

14:32

dissolve whatever starch has

14:34

been activated or to an extent,

14:36

you know, some of the starch

14:38

that is present in your custard

14:40

matrix. And if you haven't fully

14:42

activated your starch, meaning whether it's

14:44

based on all purpose flour or

14:46

corn starch or a combination of

14:48

the two, you're not going to

14:50

have gotten it as thick as

14:52

it could be to begin with.

14:54

So I think your problem is

14:56

effectively twofold, right? You didn't cook

14:58

out the eggs enough to fully

15:00

neutralize that protein that's present. And

15:02

you didn't fully activate the starch that

15:05

was there in the first place. Okay,

15:07

does that make sense? All right,

15:09

so completely failed, but

15:12

not necessarily my fault. No, because

15:14

the recipe was lacking a little

15:16

bit. Yes. I

15:18

mean, we're not pointing fingers.

15:21

Recipe language is more art

15:23

than science, right? Recipe

15:26

language is, it's hard. It's

15:28

tricky. It's really hard to translate a

15:30

recipe. But this feels like an

15:32

area where, okay, I think we correctly diagnosed

15:34

the issue, but the question is now, do

15:37

you want to try to make lemon

15:39

meringue pie again? Or are we spinning

15:43

off into other directions here? Well,

15:45

I would say like lemon pie

15:47

is like a classic pie that

15:49

I feel like I should be

15:52

able to make for like summer

15:54

pie outings. So I think I

15:56

would like to be able

15:58

to successfully make a lemon meringue pie.

16:01

Okay. Okay. You know.

16:03

Okay. Can you live with that, Shelpa? You're

16:05

seeming all sorts of skeptical right now. I

16:08

am, but I'm also excited because I

16:10

had two alternatives. I'm happy to hear.

16:12

Oh, okay, never mind. I changed my mind. No, no, no. I wanted

16:14

to hear the alternatives. Yes, I think you might

16:16

like them. Only because I'm, especially enthused because you

16:18

said you want a lemon meringue, like a lemon

16:21

pie for summer. And I have two ideas which

16:23

are perfect for summer. Even more appropriate

16:25

than I think lemon meringue pie.

16:27

Oh, perfect. It's a stupid pie.

16:29

Like, okay. Continue. I

16:31

didn't know. I'm so sorry. No,

16:33

you're okay. You know what? I

16:35

think he's wrong. Okay. She's wrong.

16:38

Okay. Whatever. Here's, here's what I

16:40

think about pie. I

16:42

love it. I freaking love it.

16:44

I don't love pumpkin pie because

16:46

pumpkin is technically a fruit, but everyone

16:48

thinks of it as a vegetable. And

16:51

like, to me, the only

16:53

vegetable that takes that treatment is rhubarb.

16:55

But moving on, years

16:57

ago, I developed a few different

16:59

kind of custard pie recipes. And

17:01

it was interesting to me because this

17:04

past year for Thanksgiving, we really leaned

17:06

into the custardy end of the pie

17:08

spectrum as well. Things such

17:10

as coconut

17:12

custard pie, coconut chocolate,

17:15

and banoffee. That was

17:17

very good. Yeah, because given the time

17:19

of year and the fact that like, there's

17:21

no berries around, you know, custard pies have

17:23

this kind of evergreen quality to them. You

17:26

know, like, my gosh, like for, for Thanksgiving

17:28

growing up, we'd have the blind bake shells

17:30

lined up ready to go. We would make

17:32

custard like an hour or two before serving

17:35

it, cool it down. And that's when we

17:37

would sort of tip it out onto like

17:39

tons of sliced banana. And it was like

17:42

fresh. It was like when the first time

17:44

you eat like a sushi hand roll and

17:46

like the nori is like still crackly

17:48

and the rice is still warm. And

17:50

the fish is the perfect temperature. It's

17:53

like all those elements, you perceive them

17:55

as distinct elements, but as they function

17:57

together as this like glorious whole. Okay,

17:59

like that. That to me is like what

18:01

a custard pie can do. So years

18:03

ago, I developed a few. One was a

18:05

lemon meringue pie, okay? And I

18:07

was like trying to get, let Shilpa get

18:10

her shots in first, but because she's just

18:12

having a moment over there, I'm going first,

18:14

okay? Yes. November 2019

18:16

issue of Bon Appetit lemon meringue pie.

18:18

I'm gonna walk you through it. So

18:20

my pie crust is, it's a pretty

18:22

standard crust blind baked. I think blind

18:24

baking is something that people really don't

18:27

understand, just how far you need to

18:29

take it. Just how long you

18:32

need to bake most crusts, both

18:34

with weights in it and with

18:36

weights out. It is the two

18:38

things coming together that really determine

18:40

the success of a blind baked

18:42

pastry shell. Now the filling, it's

18:44

sugar. It's a lot of cornstarch.

18:46

It's a third of a cup

18:48

of cornstarch. Two large eggs, four

18:50

large egg yolks, a cup

18:52

of fresh lemon juice, plus the finely

18:54

grated zest of four lemons, some salt,

18:56

and then it's a little bit of

18:58

butter, all right? So

19:00

first you're whisking together your sugar and

19:03

cornstarch in a saucepan. You're putting in

19:05

your yolks and your whole eggs. You're

19:07

putting in your lemon zest, your lemon

19:09

juice, salt, and water. And then you're

19:12

bringing that up to a simmer. You're

19:14

whisking and you're letting it bubble, all

19:16

right, getting nice and thick. And

19:18

then you're gonna let it cool a little

19:21

bit, continuing to whisk just so the mixture

19:23

saves smooth and you're gonna whisk in that

19:25

butter at the end. So basically what you

19:27

have is this like, it's like a water-based

19:29

pudding almost. And that gives

19:31

you that very vivid, very

19:34

yellow custard matrix, just a

19:36

little bit of opacity from

19:38

the butter being whisked in.

19:40

Imagine like pudding, but with like the milk

19:43

taken away. And once the butter has been

19:45

added, you just scrape all that into the

19:47

prepared pie crust and then you chill until

19:49

it's set, which, you know, is like as

19:51

short as like a couple of hours, but

19:54

you can keep it at that point for

19:56

a few days. Then your meringue goes on

19:58

top, you know, nothing new. here.

20:00

My only final thing

20:02

with like meringue topped

20:04

pies is I think

20:07

meringue really needs to be torched.

20:10

Yeah. Just as a way of like

20:12

tempering just that always perennially overly sweet

20:14

kind of edge to it. And when

20:16

I say torched I don't mean put

20:18

it in a hot oven where it's

20:20

just gonna kind of slowly toast and

20:22

expand and get a little bit gray.

20:24

I mean you need to get a

20:26

torch. The kind of a torch that

20:28

can only come from a hardware store.

20:30

One of those burn thematic torches that

20:32

come with like the brass fitting you

20:34

know for the flame. It will

20:36

last you so long and work so

20:38

hard for you. Just you know

20:40

if you want to make lemon meringue

20:43

pie make lemon meringue pie. Something tells

20:45

me Shilpa might feel otherwise. No

20:48

I... And that person is Shilpa. Yeah

20:50

always. I'm just saying I

20:53

think you're right and I think we diagnosed. The

20:55

point is we solved this podcast before the podcast

20:57

began. We figured out what was wrong and we

20:59

diagnosed what was going on and

21:01

Erin is gonna go back and try it

21:04

and obviously she's gonna use our recipe your

21:06

recipe specifically to make it. Of course

21:08

of course. But I was like what if

21:10

Erin doesn't want to make lemon meringue pie?

21:12

Okay yeah what it what should she make?

21:14

I had two ideas for Erin both

21:17

still in the lemon family. Okay. But

21:19

I chose do you remember Kendra's

21:21

Beach Pie with the cherry topping?

21:23

Yes from don't call it the

21:25

summer birthday package. Yes yes that

21:28

was so cute. I love that.

21:30

Tell me more about that style

21:32

of pie. It's baked in the

21:34

shell. It is baked in the shell

21:36

and I think the defining factor of

21:38

that is it has dairy. Right. It

21:40

has condensed milk in it. Yeah. They

21:42

generally condensed milk, lemon juice, eggs.

21:46

More like key lime pie but make

21:48

it lemon kind of thing. Yeah. Isn't

21:50

that how you make key lime pie?

21:52

Do you like bake it in the

21:54

shell? Key lime can go both ways. You can definitely

21:56

bake it or you can but that it has to have

21:58

condensed milk. Yeah. Right in both

22:00

cases I think that's important. I just thought

22:03

it was a super cute by it looks

22:05

like a cartoon with a little cherry jams

22:07

top and a little maraschino cherries on top

22:09

of that was such a yeah nice thing.

22:11

And you know because of the condensed milk

22:13

it's almost always sets up in it's always

22:15

from it just applied to it's differently from

22:17

a non dairy a lemon curd him in

22:19

those one option and then the other option.

22:21

I had, which obviously atoms you

22:23

my own recipes. was added. Triple

22:25

citrus greens a call pie. And

22:28

we developed for her They Thanksgivings ago

22:30

I giving twenty two hours to ramp

22:32

yeah wow my that the. Premise was

22:34

like you don't have to make type pastry

22:36

to just make. Crumb crests are easier

22:38

Crests. So use the best cost

22:40

press and then i pour in this

22:43

ceiling which has for kinds of dairy

22:45

but then there's some footprints. As. I

22:47

hundred I approve way rest of us civil

22:49

war type this area has been to use

22:51

and can them smells. And have heavy

22:54

cream and has better buys. but there's also

22:56

a lot of us in Seattle. Feels really

22:58

happy. Make cuts because of all that dairy

23:00

and that acid. Everything just cut so cleanly.

23:02

Anisette the gelatin and you don't have to

23:04

cook it in. You can make it in

23:06

less than an hour. You can make it

23:08

a day ahead. Yeah I thought was

23:11

great yeah temple know that those

23:13

an interesting one. I think of

23:15

the the situations in which citrus

23:17

and dairy work really in for

23:19

swam that it has to be

23:22

these like exaggerated forms of daily

23:24

your cream cheese married and condensed

23:26

milk butter. Exactly so I think

23:28

I stayed within the realm of errands

23:30

desires of wanting something lemony, but something

23:32

with more sure fire. Success or

23:34

it. Listen Aaron, good luck Arm

23:37

We believe in you. Can't wait

23:39

to see what you come up

23:41

with! Okay thank you thank you

23:43

for all else Climb excited to

23:46

succeed and not make soup public.

23:48

Persona. Even Yeah Yeah indeed.

24:00

So we sent Erin the recipes,

24:02

lemon meringue pie, cherry lemonade beach

24:04

pie, and the triple citrus creamsicle

24:06

pie, and waited to hear how

24:08

everything sets. We're

24:10

going to take one more quick break, and then we'll

24:13

find out whether Erin was able to achieve pie perfection.

24:27

Hi listeners, it's Chris. On

24:29

Dinner SOS, we offer you cooking advice to

24:31

make your week a little less stressful. So

24:34

I want to share another podcast with you

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25:20

Erin, how are you doing? Good. I

25:23

mean, I'd love to just get right into it.

25:25

I heard that there's tape that reveals the recipe

25:28

you finally went with. Yes. Michelle,

25:31

you want to roll that for us? So

25:34

I do think I will try to do

25:36

the lemon meringue pie at some point, but

25:38

I ended up choosing the purple

25:40

citrus creamsicle pie. It seemed quite

25:42

different from something I would normally

25:44

do. And like it would be

25:46

something that could be fun from

25:48

the summer through the winter to

25:50

mix things up. Wow. I

25:54

think Erin really took us on a journey there. She did.

25:57

I thought she was about to say she made

25:59

the lemon meringue. And I can get

26:01

up and jump onto the table like

26:03

the tall for years. And

26:05

scream like in your face and your

26:08

faith but instead I have to like

26:10

literally one eat like a humble egg

26:12

salad sandwiches here to go to Sea

26:15

Cow Chris ever met Basking in the

26:17

joy of your own success. How is

26:19

it over there and Grapes Clement on

26:21

like I'm Sally Screen. Before

26:29

we hear more about how Errands Pie turned

26:31

out, Sopa can you break down how to

26:33

make your triple the truth Quantico pie. After

26:36

you make your press, you're going

26:39

to bloom, then melts you. gelatin.

26:41

Manual: Combine cream cheese, butter, sweetened

26:43

condensed milk, an ad in your

26:45

melted gelatin, the lemon and lime

26:47

zest and. Jews. Heavy Cream

26:49

and some songs. Ones

26:51

as well combined. Scrape the spilling into

26:53

you're prepared crest and smooth the surface

26:55

for the finishing touch. Swirling some orange

26:57

marmalade. then she'll the pie until the

27:00

ceiling is completely set in. The definitely

27:02

won't turn into places. Erin,

27:05

this is your time to sign. Tell us all about why

27:07

you made such great. Joy Plus. Well, I

27:09

made three choices because. I followed

27:12

the recipes as written exactly.

27:15

Selected about the viability. It's but

27:17

yeah, I was sweetened condensed

27:19

milk and heavy cream and.

27:21

Cream cheese which as a person

27:23

who normally does it eats a

27:25

lot of theory was really an

27:27

unexpected choice for me. It's yeah

27:29

I I felt like of this

27:31

case it was gonna be worse.

27:34

At the am I was rights

27:36

it was a one hundred percent

27:38

worth. Wow for you I would

27:40

say bravo Way to dislike Nail

27:42

it. I'm so delighted for you

27:44

to sopa I would say you

27:46

were cheating. I used and zealots

27:48

him for just like basically like.

27:50

Not even pie. It's like a

27:52

cheesecake. Like a nobel to

27:54

hear the cake. Okay, and and

27:57

and like a pirate bay?

27:59

Why? The line of lemon meringue

28:01

pie types of dairy in there because

28:03

it was too great for you to

28:06

say no and Aaron is here to

28:08

prove it's a me right? Continue on.

28:10

Arrow on area corner of Okay so

28:12

I just delivered Try to all of

28:15

my friends and some at their home

28:17

some at job so loudly and. I

28:19

got people saying like wow this key lime

28:21

pie is amazing! Like what it preaches

28:23

case. ah I'm so people couldn't

28:26

seem to like nobody said like

28:28

i really love this triple citrus

28:30

creams little pie or that was

28:32

crazy but people really liked it

28:34

so they didn't necessarily know like

28:36

what it was. I mean in

28:38

every case like they like all

28:40

just like bugs it people who

28:42

are not desert people were like

28:44

this is the desert I would

28:46

eat Yeah oh it's amazing What

28:48

a when I do think like

28:50

this is like a great way.

28:52

In for people who feel like pies

28:54

and emanating, this one is not. The

28:57

son wants to be your friend. Yes,

28:59

And is that how you felt? Yeah, I

29:01

mean there were some people that thought like,

29:03

oh, this is incredibly no bake, hi, I'm

29:05

from a box, whatever and my father's experie.

29:07

Quick to jump up. be like whoa whoa This is

29:09

Not from a boxes. From scratch. Love

29:11

your partner. With

29:14

a herb that I heard that the former

29:16

and was like oh so what it pulls

29:19

people is like this is a try that

29:21

is easy enough that I to make this

29:23

myself and I know it would have amazing

29:26

results and like yeah that was the another

29:28

it was It took an hour of my

29:30

day and produced this thing that people were

29:32

very happy with and so for me maybe

29:35

the take away his if I'm trying to

29:37

make a show. Stopper deserves that.

29:39

It doesn't have to be, you

29:41

know, five hours of labor to

29:44

produce. This amazing product, but something

29:46

that's a little bit more approachable.

29:48

And easier for me can have

29:50

just as good as an aside

29:53

and I think that's more in

29:55

line with the way that I

29:57

cook for entertaining anyway. Wow. Love

30:00

the great round of Michelle! Could you send us

30:02

the photo of the pie? I feel like that

30:04

would add a layer of understanding. Year. Old.

30:07

I'm. Afraid

30:09

and hot to me this is

30:12

why we need photos. As

30:14

a part in the Hired So

30:17

Do. I make I make the like

30:19

Cnc. Sugar Cookies. So adding a little

30:21

dollop of something had making a design

30:23

as like a. Hundred percent in

30:25

my wheelhouse. Ah, this is so

30:27

cute! And some really, really nicely

30:30

done. Thank you And then there's one

30:32

to have it of the slice and

30:34

you can see it is in fact

30:36

not scoop. It is not as though.

30:39

Meritocratically. And were like really proud

30:41

of you know, coffee cups and multiyear. You

30:51

have a dinner Martin right?

30:53

Dinner Sls on up.com or

30:55

leave us a voice message

30:58

wanting to a thing as

31:00

the last One to one.

31:02

Fusilli Six Seven Zero Seven

31:04

one. With the defeat your

31:06

question on the. You

31:09

can find the recipes medicines honey

31:11

lemon Rind hi Terry Lemonade Peach

31:13

pie and the triple citrus cream

31:15

Single by on the at the

31:18

curious up proxy by on they

31:20

nap just search Epicurious. In the opposite

31:22

or and download today. If

31:24

you enjoyed this episode, please give

31:27

us of waiting and review on

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31:33

Thanks for listening to Dinner at

31:36

The Well. I'm your host Chris

31:38

Morocco My cohost this week is

31:40

so but the scope of it

31:42

or producer is Salvo. Brian Paint

31:45

and Hayes is our associate producer.

31:47

Cameron Food is our system, Producer

31:49

St. Louis is our studio engineer.

31:52

Amar Law makes this episode

31:54

Christian and is cause enough

31:56

head of Global Audio. next

31:59

week Dan Pashman on

32:01

the Sportful Podcast and forthcoming

32:03

cookbook for anything possible.

32:06

Join me in the studio to answer

32:08

some listener questions. Now,

32:10

there's a bit of a debate in Leche about

32:12

whether you should take the fryer. There's a little

32:15

bit of it. No, I

32:17

know. You wouldn't believe it. I disagree

32:19

about that. Beautiful though. Are you sure?

32:23

Okay, because like in your mind, like

32:25

you're thinking like French Tardo Citron. Okay.

32:28

Sure. We did. We

32:30

made American Derrikan lemon

32:33

meringue pie. No, I get that. It doesn't

32:35

sound like you do. Anyway,

32:38

Chris is going to do his homework and make me

32:40

a lemon meringue pie. I'm going to send you pictures.

32:42

That's what's going to happen. I love that. That's

32:45

it. It's an episode within

32:47

an episode. It's a lemon meringue

32:49

pie showdown, aka the reckoning. And

32:52

you're going to show me that American style lemon meringue pie

32:54

can be made in a crumb crest. Well, I don't

32:56

feel like showing that to you first. First,

32:59

I want to just like show you the OG.

33:01

You can't walk it back. I'm sorry.

33:08

Hi, I'm Lale Arakogli, host of Women

33:10

Who Travel. Each story

33:12

from our guests and listeners is

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totally unique and utterly personal. We

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first trip to the Patagonia region

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Tibet. The emptiness and the

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harshness, really, I found

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story told when safety back when dry land.

33:42

You know, things happened every single day. I ran out of

33:44

gas on a jet ski in the middle of the ocean.

33:47

And I was like, what if a sea

33:49

creature comes to eat me? But then I'm

33:51

delusional. I was like, I'll make friends with

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it and it won't eat me. And maybe

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I'll ride that back to shore. That's how

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arguably every week the more adventures on.

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