The Best Pecan Pie You’ll Ever Make

Last week we bought a whole bunch of pecans, so on the weekend I decided to make some pie (we had people coming over). I’d made pecan pie once before, but I don’t know if it was the recipe or me but it tasted too eggy. This one just tastes like amazing.


  • An uncooked pie shell (make your own or ready made doesn’t matter)
  • 1 cup corn syrup (make sure it isn’t the white corn syrup)
  • 3/4 cup sugar
  • 90 ml butter
  • 3 large eggs
  • pinch of salt
  • 2 tablespoons bourbon (didn’t have this so I used 2/3 a teaspoon of artificial rum extract)
  • 2 cups pecans


  1. Put the sugar and corn syrup in a pot and mix well
  2. Boil this mixture at low to medium-low heat. Do not stir! After some time it will start bubbling a fair bit and the bubbles will be big, that is when you know it is done
  3. While waiting for the sugar mixture to boil measure out your butter (or margerine/crisco)
  4. Also while waiting for it to boil, in a large-ish bowl whisk the three eggs together and add the salt and bourbon. Don’t whisk too much, the goal is for everything to be evenly mixed NOT for the eggs to be fluffy.
  5. Once the sugar mixture has boiled take it off the heat and put the butter on top. Wait for the butter to melt.
  6. Put your oven rack to the lowest level and preheat your oven to 350
  7. Slowly whisk the sugar and butter mixture into the eggs. Don’t go too fast or you might end up cooking the eggs which would probably suck. Once it is all in the same bowl mix it until everything is mixed together (but no more) and then leave it alone for the 10-15 minutes it will take you to make the pie crust. If you are using a frozen pie-crust then just wait for 10-15 minutes.
  8. Put the pecans into your pie crust
  9. If there are bubbles on the top of your sugar/butter/egg mixture you may want to skim them off. Doing so will make the pie look nicer. It will taste great either way.
  10. Pour the sugar/butter/egg mixture into the pie crust. Use a fork to push any pecans that haven’t been coated by the mixture into the mixture. You want them to get coated because when they cook they will get a really nice crunchy coating on top.
  11. Pop it in the oven for 45 minutes or so. You’re done! It’s probably best to let it cool down a bit so that you don’t scald yourself on hot pie filling.

Instant Noodles of the World Part Two – Six Fortune Tom Yam Instant Soup Noodle

Opening myself up to comments over my instant noodle consumption here is a review of the one I ate today.

Picture will be placed here later.

The first thing that impressed me about the noodles was the price. I’m pretty sure they cost something in the neighbourhood of 50 cents, which is pretty damn cheap. Opening it up I find that it has noodles (the wheat kind), a soup packet and a chili oil packet.

The soup is pretty hot. Definitely hotter than yesterday’s. It also has less sweetness and maybe more sour to it. There is no hint of coconut milk in it (real or otherwise). Still, it is a pretty good tasting soup, and would be a good option if you find Thai food to be too sweet.

The noodles scared me. They were the thin wheat noodles that I don’t like. The package states that they are air dried instead of fried, and maybe that’s the difference because as I ate them their texture didn’t bother me.

Soup: 7/10 – A bit of a simpler soup, which while done well would do better as a hot and sour soup instead of a Tom Yam soup. I expect a bit more from a Tom Yam soup.

Noodles: 7/10 – While they were the thin wheat noodles, they were done well.

Overall: 7/10

It’s worth keeping in mind that these noodles cost 1/2 to 2/3 as much as yesterday’s. If I were really broke then I’d prefer these ones for sure, as it is Tomoko can afford the extra 40 cents so I’d take yesterday’s instead.


Instant Noodle’s of the World Part One: Good Bean Vermicelli – Tomyum Kung Flavour

Yesterday at Sun Wah Tomoko and I went a little overboard in the instant noodle section. After unpacking everything at home we resolved to make notes of the noodle’s we got so that we’d know which ones were worth getting again so today I tried my first one.


First looking at the package we can learn many things:

  1. These noodles are made with Japanese technology so are obviously a high quality product
  2. If the name says the product is good, it must be good
  3. They are certified halal by the Islamic community of Ho Chi Minh City (one great thing about SE Asia is that if something can be certified halal it will be, makes things so much easier)
  4. Judging from all the languages, this fine product is enjoyed in many countries

Opening it up I am amazed by the number of different packets inside: noodles, soup powder, soup paste, chili oil and dried vegetables (including mini dried shrimp). But following the directions I just empty everything into my bowl, add hot water and wait. Three minutes later it is ready to be eaten.

Before continuing, a word on Tomyum flavour instant noodles. The Tomyum noodle is based on the Thai soup of the same name. The soup is spicy, sour and slightly sweet (from whatever they have in place of coconut milk). Not everyone likes the taste (Tomoko doesn’t) but I do. In Japan there was a brand of Tomyum noodles that I loved which used regular instant noodle noodles. The one I bought yesterday used bean vermicelli, aka glass noodles.

The soup itself isn’t very strong coloured (the one in Japan was a colourful mix of white and red). Picking up some of the noodles in my chopsticks (instant noodles taste better with chopsticks, and are easier to eat too) I don’t see a lot of the soup on the noodles, but I’m hoping that what I can’t see I can still taste. I’m right, the noodles have a good amount of the soup flavour on them. The soup is a good balance of spicy, sour and sweet. Not as spicy as the one I liked in Japan, but that’s a good thing.

That being said, I’m not a huge fan of the noodles themselves – they’re a bit too chewy, but that has more to do with the type of noodle than anything else. Plus they’re straight, and I prefer the wavy shape used by instant wheat noodles. While I’d prefer wheat instant noodle noodles, these ones were still much better than the ones used by Mama brand instant noodles which while being wheat noodles, are too thin and have a strange mouth feel.

I’d give the soup a 9 out of 10. Tomyum is a difficult flavour to make instant noodles out of and these guys did a great job.
For the noodles they get a 7 out of 10. While I would have preferred standard wheat noodles, the bean vermicelli makes a fun change, and definitely isn’t out of place in the dish as a whole.

So the final verdict is an 8 out of 10. A very good instant noodle product that could easily join Shin Ramen as the choice “can’t be bothered to make anything” component of a well-balanced diet.