Royer's Roundtop Cafe

"Bob (this one)" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Bud Royer hangs out on a professional chefs' list I'm on. I just got a
Chocolate chip pie from Royer's Roundtop Cafe in the mail. It was
perfect in its packaging. Big damn thing with a wonderful crumbly,
mealy crust. Not too sweet, big flavor. Astonishing when served warm
with a dab of vanilla ice cream.

I've been meaning to mention his shop here. He sends thousands of
these pies every year mail order. They aren't cheap. but boy are they
good. Bud's a genuine character and his family story is dazzling. Take
a look around their web site.

<http://www.royersroundtopcafe.com/Pies.htm>

Tell him Pastorio sent you. Usual disclaimer: not connected, satisfied
consumer.

Pastorio

Below is the recipe for the chocolate chip pie, as posted in the Houston
Chronicle several years ago. It doesn't call for any vanilla or salt,
but I add a bit of each. I also drizzle melted chocolate over the top.
Mmmmmm...been WAY too long since I made one of these!!

Mary

Royer's Roundtop Cafe Chocolate Chip Pie

1 cup each: granulated white sugar, packed brown sugar, and all-purpose
flour
2 large eggs, slightly beaten
1 cup melted unsalted butter
1/2 cup each: coarsely chopped pecans or walnuts and chocolate chips
1 (10-inch) unbaked pie crust

Mix white sugar, brown sugar, and flour. Stir in eggs and butter,
combining
well. Fold in pecans and chocolate chips. Spread mixture in crust and
bake
at 325 degrees 60-70 minutes or until a knife inserted in the center
comes
out clean. This pie freezes exceptionally well (if it lasts that long).
Makes 8 servings.

"Bob (this one)" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Bud Royer hangs out on a professional chefs' list I'm on. I just got a
Chocolate chip pie from Royer's Roundtop Cafe in the mail. It was
perfect in its packaging. Big damn thing with a wonderful crumbly, mealy
crust. Not too sweet, big flavor. Astonishing when served warm with a
dab of vanilla ice cream.

I've been meaning to mention his shop here. He sends thousands of these
pies every year mail order. They aren't cheap. but boy are they good.
Bud's a genuine character and his family story is dazzling. Take a look
around their web site.

<http://www.royersroundtopcafe.com/Pies.htm>

Tell him Pastorio sent you. Usual disclaimer: not connected, satisfied
consumer.

Pastorio

LMAO! So, the whole governance thing wasn't working out too well for Geno
then? ',;~}~

Shaun aRe

Shaun aRe said:

"Bob (this one)" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Bud Royer hangs out on a professional chefs' list I'm on. I just got a
Chocolate chip pie from Royer's Roundtop Cafe in the mail. It was
perfect in its packaging. Big damn thing with a wonderful crumbly, mealy
crust. Not too sweet, big flavor. Astonishing when served warm with a
dab of vanilla ice cream.

I've been meaning to mention his shop here. He sends thousands of these
pies every year mail order. They aren't cheap. but boy are they good.
Bud's a genuine character and his family story is dazzling. Take a look
around their web site.

<http://www.royersroundtopcafe.com/Pies.htm>

Tell him Pastorio sent you. Usual disclaimer: not connected, satisfied
consumer.

Pastorio

LMAO! So, the whole governance thing wasn't working out too well for Geno
then? ',;~}~

Probably no one here knows what that means (a guy we see on another NG
we hang in). But it's a different person. A competent one, by comparison.

Pastorio

"Bob (this one)" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Bud Royer hangs out on a professional chefs' list I'm on. I just got a
Chocolate chip pie from Royer's Roundtop Cafe in the mail.

Yeah, thanks a LOT.

I had never heard of a chocolate chip pie before yesterday.

After reading your post I looked up a recipe and made the thing - or an
approximation of the thing.
What am I gonna do with this in my house?? It's a debacle!!!

I need to invite some friends over right away...

:-)

-------------------------------------
rox

rmg said:

"Bob (this one)" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Bud Royer hangs out on a professional chefs' list I'm on. I just got a
Chocolate chip pie from Royer's Roundtop Cafe in the mail.

Yeah, thanks a LOT.

I had never heard of a chocolate chip pie before yesterday.

After reading your post I looked up a recipe and made the thing - or an
approximation of the thing.
What am I gonna do with this in my house?? It's a debacle!!!

I need to invite some friends over right away...

:-)

<LOL> Sounds like you already ate a piece and can foretell your forking
future...

Pastorio

rmg said:

"Bob (this one)" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Bud Royer hangs out on a professional chefs' list I'm on. I just got a
Chocolate chip pie from Royer's Roundtop Cafe in the mail.

Yeah, thanks a LOT.

I had never heard of a chocolate chip pie before yesterday.

After reading your post I looked up a recipe and made the thing - or an
approximation of the thing.
What am I gonna do with this in my house?? It's a debacle!!!

I need to invite some friends over right away...

:-)

<LOL> Sounds like you already ate a piece and can foretell your forking
future...

Pastorio

"Bob (this one)" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Shaun aRe said:

"Bob (this one)" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Bud Royer hangs out on a professional chefs' list I'm on. I just got a
Chocolate chip pie from Royer's Roundtop Cafe in the mail. It was
perfect in its packaging. Big damn thing with a wonderful crumbly, mealy
crust. Not too sweet, big flavor. Astonishing when served warm with a
dab of vanilla ice cream.

I've been meaning to mention his shop here. He sends thousands of these
pies every year mail order. They aren't cheap. but boy are they good.
Bud's a genuine character and his family story is dazzling. Take a look
around their web site.

<http://www.royersroundtopcafe.com/Pies.htm>

Tell him Pastorio sent you. Usual disclaimer: not connected, satisfied
consumer.

Pastorio

LMAO! So, the whole governance thing wasn't working out too well for

Geno

Quoted message said:

Quoted message said:

then? ',;~}~

Probably no one here knows what that means

I was banking on an in joke/dig ',;~}~

Quoted message said:

(a guy

Term used loosely? Heh...

Quoted message said:

we see on another NG
we hang in). But it's a different person. A competent one, by comparison.

Pastorio

Indeed, on both counts.

Just didn't *want* to resist the opportunity, yaknow?

Cheers!

Shaun aRe

"Bob (this one)" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

rmg said:

"Bob (this one)" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Bud Royer hangs out on a professional chefs' list I'm on. I just got a
Chocolate chip pie from Royer's Roundtop Cafe in the mail.

What am I gonna do with this in my house?? It's a debacle!!!

:-)

<LOL> Sounds like you already ate a piece and can foretell your forking
future...

Pastorio

Definitely.

Lemme ask... the one I baked turned out gooey in the middle. It's tasty, but
it's not cake-like.... more like a slightly gooier version of pecan pie with
lots of chocolate chips on the bottom. The sides are a little more
cake/cookie like and the top is crisp. It's delicious, but is it supposed to
be gooey? No matter how long I baked it the knife never came out clean.

the recipe posted here - which I used - called for 1 cup of each sugar. Then
I saw one on the viking stove site which called for 1/2 cup of each sugar.
Could that have anythign to do with it? Anyway it's still yummy.

cheers

rmg said:

"Bob (this one)" <[email hidden]> wrote

Quoted message said:

rmg said:

"Bob (this one)" <[email hidden]> wrote

>Bud Royer hangs out on a professional chefs' list I'm on. I just got a
>Chocolate chip pie from Royer's Roundtop Cafe in the mail.

What am I gonna do with this in my house?? It's a debacle!!!

:-)

<LOL> Sounds like you already ate a piece and can foretell your forking
future...

Pastorio

Definitely.

Lemme ask... the one I baked turned out gooey in the middle. It's tasty, but
it's not cake-like.... more like a slightly gooier version of pecan pie with
lots of chocolate chips on the bottom. The sides are a little more
cake/cookie like and the top is crisp. It's delicious, but is it supposed to
be gooey? No matter how long I baked it the knife never came out clean.

Sounds exactly right. Not supposed to be caky. Dense, way too rich,
heavier than a shotput and utterly delicious.

Cut a slice, put it into a bowl, chop it up a bit and nuke it for 30
seconds or so. Put too much vanilla ice cream on top and go where no one
can see you. They'll want to share and you can imagine what a bad idea
that is. If you're having a bad day, a good chocolate syrup helps or
some Frangelico (test it first to make sure it' still good. About 4
ounces in a glass is a reasonable test, I'd say.

Quoted message said:

the recipe posted here - which I used - called for 1 cup of each sugar. Then
I saw one on the viking stove site which called for 1/2 cup of each sugar.
Could that have anythign to do with it? Anyway it's still yummy.

I think that in the interests of science you need to make one each way
and do a side-by-side test.

What did you say?

Of course, just you. Who else's opinion could possibly be of value? I
mean we're talking about dessert here, not something good for you.

Pastorio

"Bob (this one)" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

rmg said:

"Bob (this one)" <[email hidden]> wrote

Quoted message said:

rmg wrote:

>"Bob (this one)" <[email hidden]> wrote

Quoted message said:

If you're having a bad day, a good chocolate syrup helps or
some Frangelico (test it first to make sure it' still good. About 4
ounces in a glass is a reasonable test, I'd say.

<snip>

Quoted message said:

I think that in the interests of science you need to make one each way
and do a side-by-side test.

Your sense of scientific responsibility is admirable.

-------------------------
rox

rmg said:

"Bob (this one)" <[email hidden]> wrote

Quoted message said:

If you're having a bad day, a good chocolate syrup helps or
some Frangelico (test it first to make sure it' still good. About 4
ounces in a glass is a reasonable test, I'd say.

<snip>

Quoted message said:

I think that in the interests of science you need to make one each way
and do a side-by-side test.

Your sense of scientific responsibility is admirable.

But I must admit with my usual humility that I do have my weaknesses, as
well. For example, I'm too kind. Too generous. Too sensitive to the
feelings of others. More attuned to the cosmic verities than the petty,
earthbound squabbles of humanity. See what I mean...?

No, seriously...

Pastorio

"Bob (this one)" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

rmg said:

"Bob (this one)" <[email hidden]> wrote

Quoted message said:

If you're having a bad day, a good chocolate syrup helps or
some Frangelico (test it first to make sure it' still good. About 4
ounces in a glass is a reasonable test, I'd say.

<snip>

Quoted message said:

I think that in the interests of science you need to make one each way
and do a side-by-side test.

Your sense of scientific responsibility is admirable.

But I must admit with my usual humility that I do have my weaknesses, as
well. For example, I'm too kind. Too generous. Too sensitive to the
feelings of others. More attuned to the cosmic verities than the petty,
earthbound squabbles of humanity. ...

Well, given your propensity for choc chip pie that's obvious. :-P