RALLY!!!!!
HOLD YOUR WIG SO IT DONT COME OFF!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Indy...........we have 57.5hours and counting........... Every thing's lookin good.
Saturday 11/27 Forecast in Detail for INDIANAPOLIS, IN
Day:
Breezy with periods of rain
High 50° F
Maximum RealFeel® 39° F
RealFeel Shade® 39° F
Winds SSW at 17 mph
Wind Gusts 32 mph
Maximum UV 1
Thunderstorm Probability 0%
Amount of Precipitation 0.64 in
Amount of Rain 0.64 in
Amount of Snow 0 in
Hours of Precipitation 8
Hours of Rain 8
Night:
A chance of evening rain; breezy and cold with considerable cloudiness
Low 32° F
Minimum RealFeel® 19° F
RealFeel Shade® 19° F
Winds W at 19 mph
Wind Gusts 32 mph
Maximum UV 0
Thunderstorm Probability 0%
Amount of Precipitation 0.00 in
Amount of Rain 0.00 in
Amount of Snow 0 in
Hours of Precipitation 0
Hours of Rain 0
Notice the weather condition, in particular the "Low 32° F" portion. And you think to your self ... "Who gives a f#CK?" right? WRONG! Let us not forget the the BRISK TEE PEE STAGE out on the patio. Sponsored by SuperstarAMP, the Brisk TEE PEE features a quasi Tee-Pee status as we rockit it, out in the cold ...... yet REPPIN' IT LIKE IT's HOT!!! A testimate to dedication, This stage symbolizes the the coming together of peoples... and the power of spirit to overcome challenges, transcend conditions, and evolve.
Actualy... the weather is not an issue, but did make for a transitional subject. Why..... because we're gona be in a POST MODERN TEE PEE .... with space heaters. Not a traditional TEE PEE like the one below.
However..... it is still a Tee Pee Concept.... as we wrap the wooden patio structure with plastic....... administering the tee pee essence to the already standing condition, yielding likewise the conditions provided by it's manifestation....... a heated shelter. So go a head and come in your swimsuit.
Oh, and about the Pumpkion Pie........ Just bring one, if you want to.... that's all.... I mean... if you think you might want to enjoy a slice, go ahead and bring one with you...... it's OK.... and certianly sensible enough, right? But you watch............ as sensible as it is.......... believe it or not........... Sat Night will come....... and I'll be the only one with a pumpkin pie..... and everybody will be like "Man.... Jimmi just needs to quit already" I BET cha!
But just in case.......
A PUMPKIN PIE RECIPE:::::::::::::::::::::::::::::::::::
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Fifi's Pumpkin Pie Recipes
Here are four different pumpkin pie recipes we have tested recently. One involves substantial ginger, and many of the Kitchen's testers don't agree with Fifi, Glenn, and Gina on the value of candied ginger to the culinary world. The others are variations of a moderately traditional pumpkin pie recipe, with maple flavor. You can pick one or another based on your flavor goals, and also vary the sweetness as noted according to your own taste.
Ginger Pumpkin Pie
1 9 inch deep-dish or up to 11 inch but shallower regular pie crust
2 cups pumpkin puree
1 cup heavy cream
1/2 cup milk
4 eggs
3/4 to 1 cup granulated sugar, according to taste
1 1/2 teaspoons ground ginger
1/4 teaspoon ground coriander seed
1/2 cup finely chopped crystallized ginger
Maple Pumpkin Pie 1
1 9 inch deep-dish or up to 11 inch but shallower regular pie crust
1 1/2 cups pumpkin puree
1/2 cup maple syrup
1 cup heavy cream
1/2 cup milk
4 eggs
2 tablespoons flour
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1 teaspoon cinnamon
Pastry Maple Leaves for decoration
The maple in this recipe is very subtle; the seasoning, and heavy custard, pretty much overpowers it. If you want a more distinctly maple flavor, use one of the following two. You may also find that this is not sweet enough; to sweeten it more, incorporate up to 1/2 cup sugar with the eggs. All in all, this is pretty close to traditional pumpkin pie flavor, with a hint of maple.
Maple Pumpkin Pie 2
1 9 inch deep-dish or up to 11 inch but shallower regular pie crust
1 3/4 cups pumpkin puree
1/4 cup maple syrup
3/4 cup maple sugar
1 cup heavy cream
1/2 cup milk
4 eggs
2 tablespoons flour
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground coriander seed
1/4 teaspoon cinnamon
Pastry Maple Leaves for decoration
The maple flavor in this much richer than that of the previous recipe. We use a combination of maple syrup and maple sugar to provide give us the maple intensity we want; maple syrup alone is more delicate, and maple sugar has a heavy richness (like brown sugar), which we don't want to overpower other flavors. You can vary the proportions of maple syrup and maple sugar, remembering that when increasing the syrup, decrease the amount of pumpkin, and the amount of maple sugar, by the same amounts.
Maple Pumpkin Pie 3
1 9 inch deep-dish or up to 11 inch but shallower regular pie crust
1 3/4 cups pumpkin puree
1/2 cup maple syrup
1/4 cup maple sugar
1/4 cup sugar
1/2 cup heavy cream
1 cup milk
4 eggs
2 tablespoons flour
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground coriander seed
1/4 teaspoon cinnamon
Pastry Maple Leaves for decoration
This variation lightens up the previous version just a bit; we still use some cream, and keep all the eggs. That quarter-cup of plain sugar is optional; with it, this pie will be pretty sweet; without it, it will still be sweeter than the first Maple Pumpkin Pie recipe given above. Our test panel prefers this variation.
Procedure
Prepare pie crust. We recommend freshly baked regular pie crust, in a pyrex pie dish, at 400 degrees. (See notes below.)
Heat pumpkin puree in a heavy pan; stir frequently.
Add milk and cream to pumpkin puree, continue heating gently and stir until smooth. Keep it hot but don't let it boil.
In a heatproof bowl, beat eggs (and sugar or maple sugar) until smooth.
Beat in dry spices
For Maple Pumpkin Pie, beat in flour, then maple syrup.
When the pie crust is baked, beat the egg mixture while pouring the hot pumpkin mixture into it in a thin stream. The resulting mixture will be hot but not so hot as to cook the eggs.
Carefully pour hot pumpkin filling into hot pie crust; return to center of oven and bake at 400°.
We fill the pie partway out of the oven, then top it off with a cup or ladle with the pie positioned in the oven, as the slightest sticking of the oven rack is liable to cause filling to slosh all over.
For Ginger Pumpkin Pie, carefully sprinkle the candied ginger evenly over the pie filling. It will settle gently to the bottom forming a loosely packed layer.
The pie is done when the outside edge of the filling is firm and slightly puffed, but the center is still jiggly. Remove to a rack and let cool gently, so the custard can first finish cooking, and then set.
Notes
The first recipe for Maple Pumpkin Pie is loosely based on the Martha Stewart Pies and Tarts recipe which Fifi's Kitchen prepared last year. We are in the process of taste-testing additional variations, which will be described here as they are developed.
The technique of adding hot filling to a hot, fully baked pie crust is described in detail by Steven Schmidt in the something issue of Cook's Illustrated. All details of the pie preparation, from start to finish, are presented.
The flour in the recipes is not strictly needed, but provides a little insurance for the custard. The pie pictured at the top of this page was made without flour in the custard. (It is otherwise exactly the second Maple Pumpkin Pie recipe.)
We obtain our crystallized ginger from either of two sources: locally, from the Joyce Chen Unlimited grocery store, on route 2A in Acton, Massachusetts, or mail order from the King Arthur Flour Company, in Norwich, Vermont. Joyce Chen's tends to be somewhat hotter. Both are far more economical than supermarket spice-rack crystallized ginger, which is outrageously expensive.
This pie filling works very well as a baked pudding:
Fill porcelain ramekins 2/3 to 3/4 full
Bake in a bain marie at 350° - put them into a pan in the oven, then add already-boiling water to the pan, until the ramekins are 1/2 submerged. The pudding can be baked in a hotter oven (e.g. if you are also baking a pie) if the ramekins are loosely covered with foil, and the ramekins are in somewhat deeper than usual water, to protect the top of the custard from drying.
The pudding is done when just the center jiggles a bit if it is shaken. Since a pudding doesn't have to set to be sliced, these can be served without being cooled thoroughly. (Do let them rest 10 minutes after removing from the bain marie, though.)
We recommend whipped cream with appropriate flavoring:
In a chilled bowl, with chilled beaters, gently beat one cup of heavy cream to not-quite-soft-peak stage.
Add either
2 to 3 teaspoons confectioners sugar and 1 to 2 tablespoons of appropriate booze, such as ginger liqueur or ginger flavored brandy (for the ginger pumpkin pie) or dark rum (to offset the maple pumpkin pie)
2 tablespoons maple syrup
Carefully beat to desired stiffness.
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We're in the final moments ................ fine tune, everybody.... yes you!......... close your eyes........ALL TOGETHER NOW.........hold your wigg..... and ...........................HUUUUUUUUUUUMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM::::::::>
Da Nasteeeness will be at hand along wit da Neckiest of Neckelz! LOL :D 
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