I made a Pie

Why so TRIGGERED? u aren't even that one who made that calorie bomb...

P. S. I only lift and bench press nerds up to 70kg weights, regard, can I bench press u??

yes you can. i weigh 46kg

yum.

I never did a chocolate pie like that, I always do a lemon pie.
that's funny, I like doing the "pic" on the snow eggs too.

*jealous, showing mine!*


I made a step by step picture guide, but I haven't posted it in my cooking blog yet.

yet another calorie bomb maker..... lul

I don't think either me or @Cyan ever want to become E X T R A T H I C C from eating stuff like this. They may be calorie bombs, but as long as we balance it out with healthier foods and only have this in moderation, we should be fine.

yo that actually looks really good. gimme some.

finally there's a smart Labrador here...

She was a beagle... My beagle

I'm greedy, I like pastry, I love baking (and eating them), but that doesn't mean I do every days
I'm not fat, 70Kg/1.74m (I suppose it's 154lbs/5.7foot), still have a correct belly size ahah

I eat natural and balanced meal. I cook fresh products myself, don't buy pre-made things I just heat, don't eat at random hours (every 4 hours*), don't eat more than necessary, don't eat stupid things just for fun (chips, candy, aperitif, etc.), don't drink soda or beer.
but some people just don't have the same physiology, even not eating you can be fat, or eating a lot and staying thin. that's just how it is

*ideal day
8h breakfast, 12h meal, 16h little biscuit/tea to sustain and don't be extra hungry before diner or you'll eat too much, 20h diner, don't go to sleep past 0h or you'll be hungry again.

@Cyan so the pie you made looks really good too and I'm getting hungry just looking at it (even though I literally just ate lol). Think you could share the recipe?

Yes, I will.
I have different things I planed to share (cooking blog #4!), but I may just create a single entry for my lemon pie.
Everybody tells me it's the best lemon pie they tasted, better than some "home made" one in restaurant or even some pastry shops. but I guess that's each his own.
That's kind of my "secret" recipe, I like baking for others and wouldn't like seeing people around me doing it the same.
Though, you might notice that with the exact same recipe, nobody bake the same cake ! even some very simple one, you always manage to make it a different result than other people. that's why I decided to share it step by step !

After that shitty "How do you see me" trend, I finally made blogs visible and come to this. Good stuff (no sarcasm).

yummy stuff
But yeah, that's more interesting than meme blogs.

@stephano :
I'm looking at your recipe, it's a little small. and when I zoom it's pixellated. (and I had to rotate it)
that's your secret to prevent us to make the same cake, right?

your recipe is using "c" as amount.
1/4c, does it mean "cup" ?
European (France as least) don't use the cup as standard unit size, but grams and centiliters. at worse, we are using "spoon" as container. "cafe spoon" or "soup spoon" as measuring unit.
I will have to convert all your recipe to French standards. I'm sure just doing that will make a different cake.

@Chary you can't even have 100% cocoa?
Really simple chocolate etc? No sugar/diary?

Sorry about that.

whip game is strong. that's a fine pie ya got there

@Cyan Here are the ingredients
Crust
-Pie Crust lol
Chocolate
-1 1/4 cup of sugar
-1/2 cup of flower
-1/4 cup of coco
-4 egg yolks
-2 cups of milk
-1/4 cup of butter
-1 ti-spoon of vanilla
Meringue
-4 egg whites
-1/2 ti-spoon of Cream of Tartar
-1/2 ti-spoon of vanilla

I rotated the pie recipe... sorry about the vertical pictures everyone lol

thanks for rewriting the ingredients.
ahh, I was interested in which pie's dough you used, how you made it, but it's "just use a pie crust" ? you buy it or you make your own?
I always make my own, and it's always part of my recipe.

thanks for the better size of the recipe too, it's more readable.
I don't know what cream of tartar is, never used it, never seen that thing in France.
it seems to be used to stabilize the eggs to keep them in foam (we call it "white in snow" here)? I guess in France we use liquid gelatin (which I don't like to use either). I just don't use anything for my eggs, they don't keep their thickness when baked, but if I put enough it's ok.
the only chemical product I use in my cakes is the yeast (baking powder?). I'm more "natural" but my cakes don't look as nice as professional ones.