Random Pictures.

[TexasTycoon]

Originally Posted by Worth1

Because of me.
They look great.

Now you have me wanting to make a pie.

Worth

Well the recipe I posted is pretty good, and I think it'd also work well with apples or pears. Easy, too (especially if you buy the pie shells haha).

[Worth1]

Originally Posted by TexasTycoon

Well the recipe I posted is pretty good, and I think it'd also work well with apples or pears. Easy, too (especially if you buy the pie shells haha).

Right.

Here is what I call the coblasatry
I have no recipe just tossed some stuff I had around the house together.
Worth
IMG_20150728_59557.jpg

[Worth1]

Here is what's inside.
Worth
IMG_20150728_57806.jpg

[Worth1]

Here it is fresh out of the oven and brushed with Irish butter.

Worth.
IMG_20150728_11790.jpg

[TexasTycoon]

Originally Posted by Worth1

Here it is fresh out of the oven and brushed with Irish butter.

Worth.
Attachment 51858

Dang, Worth, you're putting my pies to shame! How'd you do the decoration?

[Worth1]

Originally Posted by TexasTycoon

Dang, Worth, you're putting my pies to shame! How'd you do the decoration?

I am so sorry that was not my intent to be for sure.
I have a terrible habit of making things like this as I am sort of an artist.
My decorations are a habit from the past(22 years old) due to being scoffed at by women when I said I could make pies for Christmas.
I''l show them I said to myself, made the crust and all.
When I showed up with the pies they almost passed out.
I use them so you can tell what is in the pie.

The leftover crust is rolled and cut free hand and painted with food coloring by hand, well finger.

This was my first peach as I have never made peach coblasatry before.
I dont know what to do with it, it is a 12 inch skillet it is in and will take hours to cool off.

Worth

[TexasTycoon]

Originally Posted by Worth1

I am so sorry that was not my intent to be for sure.
I have a terrible habit of making things like this as I am sort of an artist.
My decorations are a habit from the past(22 years old) due to being scoffed at by women when I said I could make pies for Christmas.
I''l show them I said to myself, made the crust and all.
When I showed up with the pies they almost passed out.
I use them so you can tell what is in the pie.

The leftover crust is rolled and cut free hand and painted with food coloring by hand, well finger.

This was my first peach as I have never made peach coblasatry before.
I dont know what to do with it, it is a 12 inch skillet it is in and will take hours to cool off.

Worth

Eat it warm with some vanilla ice cream!
Everyone at work is watching their waistlines so I might end up with a pie and a half at home. I'm guilting people into eating it and telling them it's good for them since it's fruit.

[Worth1]

Too lazy to get the ice cream out.
I'm surprised the thing came out good.
By the way they are Fredericksburg peaches.
Worth
IMG_20150728_41785.jpg

[TexasTycoon]

Originally Posted by Worth1

Too lazy to get the ice cream out.
I'm surprised the thing came out good.
By the way they are Fredericksburg peaches.
Worth
Attachment 51868

I wouldn't expect any less than Fredericksburg peaches! Looks really good.

[Worth1]

Originally Posted by TexasTycoon

I wouldn't expect any less than Fredericksburg peaches! Looks really good.

Thank you.
Now here is the wild part these peaches are from 2004 yes that is right 2004..

Through Worth's laboratories I have discovered a way to revive the peaches and keep them from turning brown and ugly.
These peaches were bought by my wife and I back then and she went overboard.
She had all these wild ideas on what to do with them.
You simply cannot believe how many she bought.
A truck load.
My freezer is full of them.
It would break my heart to toss her peaches so this is what I do.
I thaw them out in cold water as fast as I can, leaving them out to thaw and they turn brown.
As soon as I get them apart I hit them with ascorbic acid rinse and thaw more and hit them again one more time with the ascorbic acid with no fluid in them.
Then they are ready to go.
As you can see no browning flavor or color loss from what 11 year old frozen peaches.
We froze them in fluid with citric acid added after a blanching.
Now call me crazy.

Worth

[TexasTycoon]

Originally Posted by Worth1

Thank you.
Now here is the wild part these peaches are from 2004 yes that is right 2004..

Through Worth's laboratories I have discovered a way to revive the peaches and keep them from turning brown and ugly.
These peaches were bought by my wife and I back then and she went overboard.
She had all these wild ideas on what to do with them.
You simply cannot believe how many she bought.
A truck load.
My freezer is full of them.
It would break my heart to toss her peaches so this is what I do.
I thaw them out in cold water as fast as I can, leaving them out to thaw and they turn brown.
As soon as I get them apart I hit them with ascorbic acid rinse and thaw more and hit them again one more time with the ascorbic acid with no fluid in them.
Then they are ready to go.
As you can see no browning flavor or color loss from what 11 year old frozen peaches.
We froze them in fluid with citric acid added after a blanching.
Now call me crazy.

Worth

It's only crazy if it doesn't work! Those peaches look great.

[efisakov]

I can smell your pies. They both look delicious.

[Worth1]

Originally Posted by efisakov

I can smell your pies. They both look delicious.

Thanks Ella.
This may or may not hit close to home.
My goulash complete with olive wood spoon.
Sweet red peppers will go in a little later as they are in a jar.
Worth
IMG_20150728_1365.jpg

[Worth1]

Guess where Smokey is.
Every night.
Worth
IMG_20150728_52887.jpg

[bluee19]

Originally Posted by Worth1

Here it is fresh out of the oven and brushed with Irish butter.

Worth.
Attachment 51858

Absolutely beautiful and looks tasty too