Sean Dennis wrote to Dave Drum <=-
AFAIK there are NO full-service Steak & Shakes left. They've gone to a "quick serve" format like Panera Bread. I've quit eating there until
the local franchisee tells Biglari Holdings where to stick it and
brings back table service.
From what I understand, the one in Bristol, TN, is still "full
service". If it wasn't for the chili, Freddy's Steakburgers taste identical to SnS and there's one here in Johnson City. Yeah, they're "quick-service" but they were that way from the start though their
counter service is quite good.
I've got 2 Freddy's outposts here. I'm not overly impressed when
comparing to Steak & Shake. I also have a Krekel's Custard which does
compare favourably to Steak & Shake.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Rhubarb Custard Pie
Categories: Pies, Pastry, Fruits, Citrus, Dairy
Yield: 6 Servings
1 (9") pie crust
MMMMM--------------------------FILLING-------------------------------
3 1/4 c Rhubarb (1 lb); in 1/2" pcs
3 tb All-purpose flour
3/4 c Sugar *
Zest from 1 large orange **
1/4 ts Ground cinnamon
1/4 ts Ground nutmeg
1/4 ts Salt
2 lg Eggs; room temp
1/3 c Heavy whipping cream ***
1 ts Vanilla extract
When ready to assemble pie: Set oven @ 375°F/190°C.
Roll out your pastry: Roll your pie crust into a 12"
circle. Drape it over a 9" pie plate. Tuck the edges
under and crimp it, so it looks pretty. Return it to
the fridge.
PREPARE FILLING: Whisk flour, sugar, orange zest,
cinnamon, nutmeg, and salt in a large bowl. Whisk eggs,
heavy cream, and vanilla in another medium bowl. Add the
wet ingredients to the dry ingredients and whisk to
combine. Add the rhubarb and fold together with a
spatula.
ASSEMBLE THE PIE: Pour the filling into the crust.
Smooth the top with a spatula.
BAKE THE PIE: Put the pie on a cookie sheet to protect
your oven from spillovers. Fold aluminum foil in half
and create a cover just around the edges of the pie
crust, leaving the filling exposed.
Place the pie in the oven. Remove the foil halfway
through the baking time. Bake until the custard is fully
set, without a jiggle, and the crust is golden brown,
about 45 minutes.
COOL: Let cool on a wire rack to room temperature, about
45-50 min.
SERVE: Serve this pie slightly warm, cold, or at room
temperature. Dust with powdered sugar just before
serving. Store leftovers covered and in the refrigerator
for up to 3 days.
* Use 1/2 cup sugar if you like it more tart (like me)
or increase to a full cup for the sugar freaks. The
3/4 cup call out is a compromise - UDD
** As long as you're zesting a fresh orange why not
use the juice for part of the water in the crust?
It's a neat trick - UDD
*** I have made this with 2% and got an OK result. But
you should use at least Half & Half or ideally 40% BF
whipping cream. - UDD
Original recipe by: Summer Miller
RECIPE FROM:
https://www.simplyrecipes.com
Uncle Dirty Dave's Kitchen
MMMMM
... The moon isn't waxing, it's dusting and vacuuming.
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