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An elderly friend died last year and among other things I inherited a couple of bottles of Creme de Menthe. For anyone unfamiliar, it's bright green and very minty -- 60 proof / 30% alcohol by volume. I'm not a regular drinker, and I am one of those weirdos that believes in waste-not, want-not, so I felt obligated to find a way to (slowly) consume it. My eventual choice was to pour a shot or two over a bowl of chocolate ice cream -- not bad, compare to mint chocolate-chip ice cream, with a little kick.
Any other suggestions?
[An Anonymous Editor suggested Creme de Menthe Brownies (located at the bottom of the page).]
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Don't let your mind wander -- it's too little to be let out alone.
(Score: 1, Interesting) by Anonymous Coward on Monday November 19 2018, @01:01PM
True, but it will still make it easier to handle. It can also allow you to use a higher protein flour, which will promote browning of the crust, with less caution.
Different techniques and recipes for different problems:
Too much browning - add a little bit of acidic ingredients (lemon juice, vinegar, tartaric acid) to inhibit the Maillard reaction, use a bleached low protein flour (cake flour or southern flours like White Lily), use a light colored pie dish and don't or only briefly blind bake, use water instead of milk, etc.
Tough pie crust - substitute some alcohol for water, use a low protein flour, use whole wheat flour, substitute some non-gluten flour (e.g. almond flour), use shortening or lard instead of butter (which is ~20% water), etc.