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this post was submitted on 22 Dec 2024
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A hearty beef stew with flat buttered noodles and some broccolini on the side please Bacon. With a glass of fruity red - a tempranillo would be ideal.
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Last minute site visit to meet client on site outdoors in the city, worst day for it ๐ฅถ
Seeking advice from those who cook here..
I'm making a pecan pie. It's a great recipe that I last made around 15 years ago when I owned a pie dish.
I no longer own the pie dish. I own a quiche tin with a loose base (that I last used maybe 20 years ago). I should really cook more.
- Should I cook my pecan pie in the quiche tin? I'm thinking it'll turn out alright.
- Should I be able to remove pecan pie once cooled? This is my area of unknown.
I just want to avoid buying a replacement pie dish. I need to make 2 pecan pies (stupid promises were made).
Should work. Lining the sides and base with baking paper might be a good idea. Certainly the quiche tin will need to be greased well with butter. Lining will even out the heat transfer as well as making the pie easier to remove when done. Be generous with the height of the pastry, as the different shape may affect how the filling cooks.
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Anyone bought a place that is tenanted? Haven't seen it yet, but horror ideas both on kicking somebody out and them not leaving when supposed to
I wouldn't. I honestly don't believe evicting someone in order to move in yourself should even be legal, there is absolutely no way I would buy a tenanted property unless I intended to keep it as a rental.
An opinion. Fair.
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