March 9, 2018 at 3:48 pm #11471
March 14th is Pi Day (Wednesday, 3/14). What are you planning to do to celebrate it?
I’m probably going to both a savory and a sweet pie.
Users who have liked this topic:March 9, 2018 at 4:41 pm #11474
I have promised my husband a pumpkin pie for Pi Day.
Users who have liked this topic:March 11, 2018 at 12:43 pm #11497
We get a list of national food days from Culinary so we can highlight something on our menus. When I went to see if pi day was on it (it was not – potato chip day was). I mentioned it to our chef and she didn’t know about it (different home country)so I explained it. She liked the idea, but I don’t think we can do anything this year – whoever made the list probably didnt connect pi with pie – maybe next year.
Users who have liked this topic:March 11, 2018 at 8:59 pm #11502March 13, 2018 at 9:41 pm #11519
I got some pie cherries out of the freezer, but I’m not sure if I’ll get a cherry pie made tomorrow, it might be later in the week.
Users who have liked this topic:March 14, 2018 at 2:07 pm #11529
I made the pumpkin pie last night, and we went ahead and sliced into it at lunch. It looks like dinner is going to be my Town Meeting Chicken [Turkey] pie, which is actually the filling in my deep pan with whole wheat biscuits on top.
Users who have liked this topic:March 14, 2018 at 5:53 pm #11531
I have a small cherry pi in the oven.
Users who have liked this topic:March 14, 2018 at 7:07 pm #11536March 14, 2018 at 7:57 pm #11538
I ended up doing a souffle today, which is sort of like a pie, it’s baked, has kind of a crusty exterior and a soft center. 🙂
I tried two sauces, one was a canned low-sodium mushroom soup, which was really bland, but better if I added some potassium salt and pepper to it. The other was a bell pepper sauce, which I usually do starting with a Bechamel sauce, but today I tried it in a brown roux veloute made with chicken stock, to which I added some dried mustard and a dash of sherry. I thought it was quite good, lighter than when made with the bechamel.
I think if I combined the two, it’d make a decent soup, so that’s what I may do with the leftover sauces. Souffle actually reheats in a microwave very well, so my wife will take some of that for lunch tomorrow.
My cherries weren’t thawed enough to use yet, so I’ll make that pie in a day or two.
Users who have liked this topic:March 14, 2018 at 8:01 pm #11539
A little fun for Pi Day:
Users who have liked this topic:March 14, 2018 at 10:41 pm #11541
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