Today I give thanks for our One Percenters, our libertarian self-professed experts, our Village of Idiots who persist in believing that inheriting luck and fortune is the same thing as earning luck and fortune. Watching our jumped-up, wanna-be leaders pretend to be experts is always good for a chuckle.
asymmetricinfo Megan McArdle
If you're one of those people searching for a pumpkin pie recipe, may I recommend this one? http://bit.ly/tYHOen
23 Nov Favorite Retweet Reply
She has such confidence in herself, bless her heart. It's too bad she doesn't have the faintest idea how to bake. But we are supposed to believe that McArdle came from a long line of culinarily intimidating bakers since McArdle's mother was a caterer, just as we are supposed to believe that our elite know what they are doing because they graduated from elite schools. Why bother with facts when you already know you're special?
The link leads to this:
Mom's Pumpkin PieNot only is her recipe sublime, but bakery pies are good for nothing but spackle! Which is strange because McArdle's recipe is very close to the recipe on the back of a can of pumpkin but with several important and unfortunate changes.
I can't tell you how different homemade pumpkin pie is from the awful stuff that gets served in restaurants and bakeries. I wouldn't use the latter for anything but emergency spackle, or checking erosion in a gully. My mother's pumpkin pie on the other hand, is sublime. And easy!
1 cup sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp cloves
1/2 tsp salt
Combine all of the above and add 1 1/2 c pumpkin (one "one pie" can)
Mix in 1 beaten egg and a cup of milk
Put in an unbaked pie shell and bake at 400 for 10 minutes, then turn the oven down to 350 until done, about 1 hour, until a knife inserted in the center comes out clean.
Posted by Jane Galt at November 24, 2004 09:41 AM
Pumpkin pie is a custard pie, which means it is thickened with eggs. It is similar to a cream pie, which is also made with milk and eggs, but cream pie fillings are often thickened with cornstarch or flour as well. The eggs, milk, sugar and flavoring create the custard and the more eggs and milk you use, the more rich, firm, and silken the custard becomes. The recipe on the pumpkin can uses two eggs and 12 ounces of evaporated milk, I add one more egg and a lacing of molasses for a very rich, custardy pie. One egg and 8 ounces of milk would, at a guess, result in a mealy pie with none of the richness provided by the thickened, sweetened milk and eggs. I would also check the pie well before the hour is up; the pie should be cooked until the filling is just set, quivery but not loose.
It's like McArdle has a grudge against flavor and won't let it in the house. Any day now I expect The Atlantic or the New American Foundation to pay her a fat fee to write a cookbook.