I just threw the leftover Beef ‘n Beans in a quiche. Pretty fucking incredible right? I’m on the cutting edge of culinary
innovation. Oh, I also added
cheddar cheese. Boom.
I have made more pie crusts than a pie maker who makes lots
of pie crusts but this time I did something a little different. I threw caution into the wind and
picked up a bag of that yuppie holy grail King Arthur flour. It sucks and I hate it. Big fucking surprise. It might work for breads but it sure as
shit can’t make a pie crust. I’ll
stick with the extra-bleached, heavily-processed, actually-works flour thank
you very much.
Since you are just fucking dying to know how I made this
amazing, earth-shattering quiche, I’ll tell you. Make a pie crust and form it into a pie pan. Layer the bottom with grated cheddar cheese,
or in your case American cheese slices.
Dump in a bunch of Beef ‘n Beans.
In a large bowl whisk the shit out of seven eggs with a bunch of whole
milk / cream, salt, and a splash or two of water. Pour it evenly over the fillings in the pan. Bake it uncovered at 350 for 30 minutes,
put a tinfoil tent over it, and bake it for another “who knows.” Figure it out your damn self. Eat it.
2 comments:
Of course the King Arthur flour didn't work well for pie crust, you ignoramus. Pie crust demands a low gluten flour, which you would know if you hadn't learned to cook from the demos at your Pacific Northwestern Whole Foods. Twat.
and ffucking King Authur is a mythical figure who even if he was real would have been dead for well over a thousand years by now. No wonder his flour is shit, for fucks sake, uses some common sense
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