Do I dare ask how you know what Charles Bronson's semen tastes like?

I don't know what it tastes like but it was Tatar sauce.

I hope that is to disinfect this thread!

Yes, I can conofirm that for souffle(e?)s, merangues, sponges, Pavs and any other recipe requiring stiffly beaten egg whites that hold their volume, Cream of Tartar will make it hold until the cows come home.

Just a pinch, mind, you only need a little to make the magic work.

We often use it in deep frying batter too: make the egg-yolk, flour and water batter, whip the eggwhites with the cream of tartar, fold it through the batter, and you have puffy yummy batter that we use mostly for sweet and sour chicken.

...and I can believe that this recipe might work, because vinegar pie definately tastes of citrus / apples to me. (I use apple cider vinegar to make it, of course...) Therefore why not an apple pie of lemons.

I can never remember the name of the liquor, but it comes in a tall slender bottle...and it's yellow... but if you put it in a shotglass with sugar on the rim, it tastes like chocolate cake.

I think the point was to use up the Ritz crackers.

Vinegar pie??

Made out of necessity when fruit was scarce:

http://www.heritagerecipes.com/pie-r...inegar-pie.htm

Well? Is it made yet? :)

I'm not surprised that comes from Kansas.


I'm wondering how those ingredients increase in volume enough to fill a pie crust completely.