If I'm making a rhubarb crisp to take into work tomorrow, should I do it tonight or get up early so it bakes and cools before I go in? I've done that with brownies and stuff before but I'm afraid this might be too liquidy.
We killed a homeless man on this bench. Me and Dru. Those were good times. You know, he begged for mercy, and you know, that only made her bite harder.
Spike ,'Sleeper'
Natter 66: Get Your Kicks.
Off-topic discussion. Wanna talk about corsets, pandas, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
brenda m - May 18, 2010 1:06:29 pm PDT #150 of 30001
If you're going through hell/keep on going/don't slow down/keep your fear from showing/you might be gone/'fore the devil even knows you're there
msbelle - May 18, 2010 1:18:59 pm PDT #151 of 30001
I remember the crazy days. 500 posts an hour. Nubmer! Natgbsb
I have no rhubarb cooking knowledge.
meara - May 18, 2010 1:21:09 pm PDT #152 of 30001
What's the advantage to doing it in the morning? Is it just "then I don't have to do it tonight" or "it's fresher" or? I'd vote doing it tonight...
brenda m - May 18, 2010 1:27:38 pm PDT #153 of 30001
If you're going through hell/keep on going/don't slow down/keep your fear from showing/you might be gone/'fore the devil even knows you're there
So it's crispier, I guess? Or still warm? I think I'll do it tonight. My coworker promised to make brownies and then realized she's WFH tomorrow. She's going to drop them off with me so if I have to juggle two pans, I don't need either of them hot or gooey. (It's someone's b-day tomorrow. We get shit for doing potlucks but can still get away with birthday treats.)
Cashmere - May 18, 2010 1:33:50 pm PDT #154 of 30001
Now tagless for your comfort.
Some poor guy on our local newspaper forum just got accused of being my sock puppet.
meara - May 18, 2010 1:35:32 pm PDT #155 of 30001
Well, don't cover it up with wrap while still hot, so it doesn't get steamed up--that should help a bit with the crispiness.
brenda m - May 18, 2010 1:41:54 pm PDT #156 of 30001
If you're going through hell/keep on going/don't slow down/keep your fear from showing/you might be gone/'fore the devil even knows you're there
Yeah, I think I'll leave it out overnight and I'm sure it will be fine.
Sue - May 18, 2010 1:42:41 pm PDT #157 of 30001
hip deep in pie
I don't have much experience with rhubarb, but with blueberry pies, I will often precook some of the blueberry filling so it's not as runny in the pie. I wonder if that would work?
msbelle - May 18, 2010 1:45:17 pm PDT #158 of 30001
I remember the crazy days. 500 posts an hour. Nubmer! Natgbsb
oh Cash, I am so tempted to log on and cause trouble.
brenda m - May 18, 2010 1:46:31 pm PDT #159 of 30001
If you're going through hell/keep on going/don't slow down/keep your fear from showing/you might be gone/'fore the devil even knows you're there
How do we know you're not a sockpuppet for him? You've always been a troublemaker.