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"Clean to Creamed"
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27 posts 3215 views
She absolutely smiled when she read this a second ago.
So does this mean a Mew and The Wife collab is happening?
I'm pretty sure no one would say no to that.
Thank you!
Dude...I absolutely LOVE her reactions. I can't ever get enough of them!!!
For the cool whip itself, we have to let it thaw in the fridge for a day or two, and then about two hours before a shoot, it sits at room temp with the lid still closed.
Good to know! I'm looking for new pie recipes but I'm afraid to use cool whip after having wasted a session over a decade ago, lol. Nothing worse than an amazing build-up only to have a bed full of pies that don't stick. Pretty sure I was legit traumatized by that experience.
There was Grey Goose and a vinyl nurse's outfit involved. I still get sad when I think about it.
But hey...goals...
Thank you for the answer!
I've had good and bad results with Cool Whip, following your general directions.
There must be some variable I'm missing, but I'm always looking to try again!
Hey man! We JUST shot a pie barrage scene today with Bree as the target, and used 30 cool whip pies with various fillings. We did the exact same process I mentioned in the previous comment and got awesome results still. There has GOT to be a variable somewhere if you're having difficulty, which that stinks if you are!
Her exact quote from reading this: "Dawwwwww, Thaaaaaanks!" (with a smile)
Thank you.
We sincerely appreciate you pointing out everything you mentioned in your comment!!!
Very much appreciated coming from you!!!
Ellie very much appreciated this compliment
We honest to goodness have had great luck with the Great Value brand crusts. VERY few breaks.
While I create every bucket of slime, The Wife creates every single pie. So I asked her what her special instructions are for crusts.
Per The Wife:
- Take 6 crusts out at a time
- Let them sit for 15 minutes before oven baking
- About 5 minutes before oven baking, she stabs holes in the crust randomly with a fork
- Bake them in for 8 minutes (3 crusts on top rack, 3 on bottom)
- Take them out and let them sit for at least an hour before she CAREFULLY flips them out of their tin
Per The Wife:
- She has not noticed a huge difference in thaw times of cool whip in terms of store brand vs name brand or regular vs lite.
- Cool whip is stored in the fridge and taken out two hours before creating pies for a shoot.
I don't blame you, I do too! In fact, now that you mention it, I really should get some footage of her making pies for our now mandatory 'post credit' reels that we've added in new downloads for a while now. Good thinking Mr. chap!
Love you, too
Clean to Creamed
"Four clean starts, four creamy finishes."
A scene from The Man. The Wife. The Store.
In this scene, we see four of our lovely ladies taking turns looking right at you and demanding they be pied with an enthusiastic, "Pie me!" This of course, causes them to be the targets of baked crust cool whip filled pies. Each gal gets five of them thrown directly into their pretty faces. These creamy pastries are hurled with force, absolutely walloping all four of these women! After all the girls get it good, The Wife comes back on set stating that since everyone got pied, they must be done for the day! But as it turns out... not quite.
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MG MewMew said: Your wife is really pretty!
She absolutely smiled when she read this a second ago.
Slime...more slime!!!!!
She absolutely smiled when she read this a second ago.
So does this mean a Mew and The Wife collab is happening?
ericachronic said:
So does this mean a Mew and The Wife collab is happening?
She absolutely smiled when she read this a second ago.
So does this mean a Mew and The Wife collab is happening?
I'm pretty sure no one would say no to that.
Slime...more slime!!!!!
thedude18 said: Hell yeah on the glasses, looks great!
The Wife absolutely has the best reactions.
The Wife absolutely has the best reactions.
Thank you!
Dude...I absolutely LOVE her reactions. I can't ever get enough of them!!!
Slime...more slime!!!!!
Oh man, those are some great pies!
How did you prepare the cool whip?
How did you prepare the cool whip?
blackdelta said: Oh man, those are some great pies!
How did you prepare the cool whip?
How did you prepare the cool whip?
For the cool whip itself, we have to let it thaw in the fridge for a day or two, and then about two hours before a shoot, it sits at room temp with the lid still closed.
Slime...more slime!!!!!
The Man and The Wife said:
For the cool whip itself, we have to let it thaw in the fridge for a day or two, and then about two hours before a shoot, it sits at room temp with the lid still closed.
blackdelta said: Oh man, those are some great pies!
How did you prepare the cool whip?
How did you prepare the cool whip?
For the cool whip itself, we have to let it thaw in the fridge for a day or two, and then about two hours before a shoot, it sits at room temp with the lid still closed.
Good to know! I'm looking for new pie recipes but I'm afraid to use cool whip after having wasted a session over a decade ago, lol. Nothing worse than an amazing build-up only to have a bed full of pies that don't stick. Pretty sure I was legit traumatized by that experience.
There was Grey Goose and a vinyl nurse's outfit involved. I still get sad when I think about it.
But hey...goals...
That's my wife in the profile pic, not me.
I mean, you'll just have to try again? lol
Slime...more slime!!!!!
The Man and The Wife said: I mean, you'll just have to try again? lol
Thank you for the answer!
I've had good and bad results with Cool Whip, following your general directions.
There must be some variable I'm missing, but I'm always looking to try again!
blackdelta said:
Thank you for the answer!
I've had good and bad results with Cool Whip, following your general directions.
There must be some variable I'm missing, but I'm always looking to try again!
The Man and The Wife said: I mean, you'll just have to try again? lol
Thank you for the answer!
I've had good and bad results with Cool Whip, following your general directions.
There must be some variable I'm missing, but I'm always looking to try again!
Hey man! We JUST shot a pie barrage scene today with Bree as the target, and used 30 cool whip pies with various fillings. We did the exact same process I mentioned in the previous comment and got awesome results still. There has GOT to be a variable somewhere if you're having difficulty, which that stinks if you are!
Slime...more slime!!!!!
Hendog106 said: Your wife is amazing.
Her exact quote from reading this: "Dawwwwww, Thaaaaaanks!" (with a smile)
Thank you.
Slime...more slime!!!!!
shmerb said: Damn! This is perfect. I love the repetition of the line before each pie and the time allowed for a reaction after each one. And no-tin cool whip pies, thrown hard? Amazing. And pretty, willing ladies, with colorful backdrops, and good lighting? Bravo!
We sincerely appreciate you pointing out everything you mentioned in your comment!!!
Slime...more slime!!!!!
your pie aim is remarkable good sir *tips hat*
plus shes adorable.
plus shes adorable.
There isn’t a mess I don’t love!
Jayce said: your pie aim is remarkable good sir *tips hat*
plus shes adorable.
plus shes adorable.
Very much appreciated coming from you!!!
Slime...more slime!!!!!
NIIIIIICE!! I've taught you well, young Jedi!
[SPOILER: I don't think I have anything to do with your very accurate aim, actually. That must be instinctive!]
So any problems with broken crusts? I've come to the sober realization that the more you spend on frozen crusts, the less chance of breaking. Love the cost of those Wal-Mart 2-for-$1.99 packs, but they've got a high rate of breakage.
For Cool Whip, I actually use different generic brands.... AND to make matters weirder, they all get "soft" at different rates too. I tend to keep them in the fridge (no freezer, no thawing) and leave a good amount of tubs out overnight, and then the rest a couple hours before using. From there I can mix them together if one tub is too hard or too runny.
TBH some of these generic brands can stay out indefinitely. Regular Food Lion brand never gets soupy or runny even after 10+ hours unrefrigerated. But the "Lite" version will in half that time. Again, mix-and-match really helps.
[SPOILER: I don't think I have anything to do with your very accurate aim, actually. That must be instinctive!]
So any problems with broken crusts? I've come to the sober realization that the more you spend on frozen crusts, the less chance of breaking. Love the cost of those Wal-Mart 2-for-$1.99 packs, but they've got a high rate of breakage.
For Cool Whip, I actually use different generic brands.... AND to make matters weirder, they all get "soft" at different rates too. I tend to keep them in the fridge (no freezer, no thawing) and leave a good amount of tubs out overnight, and then the rest a couple hours before using. From there I can mix them together if one tub is too hard or too runny.
TBH some of these generic brands can stay out indefinitely. Regular Food Lion brand never gets soupy or runny even after 10+ hours unrefrigerated. But the "Lite" version will in half that time. Again, mix-and-match really helps.
PieWriter said: Wow, loved this video! Man, you have good aim -- perfect hits!
All of the women are gorgeous, too. Ellie (the blonde wearing glasses) is not only hot, but a great performer as well. Funny!
All of the women are gorgeous, too. Ellie (the blonde wearing glasses) is not only hot, but a great performer as well. Funny!
Ellie very much appreciated this compliment
Slime...more slime!!!!!
SStuff said: NIIIIIICE!! I've taught you well, young Jedi!
[SPOILER: I don't think I have anything to do with your very accurate aim, actually. That must be instinctive!]
So any problems with broken crusts? I've come to the sober realization that the more you spend on frozen crusts, the less chance of breaking. Love the cost of those Wal-Mart 2-for-$1.99 packs, but they've got a high rate of breakage.
For Cool Whip, I actually use different generic brands.... AND to make matters weirder, they all get "soft" at different rates too. I tend to keep them in the fridge (no freezer, no thawing) and leave a good amount of tubs out overnight, and then the rest a couple hours before using. From there I can mix them together if one tub is too hard or too runny.
TBH some of these generic brands can stay out indefinitely. Regular Food Lion brand never gets soupy or runny even after 10+ hours unrefrigerated. But the "Lite" version will in half that time. Again, mix-and-match really helps.
[SPOILER: I don't think I have anything to do with your very accurate aim, actually. That must be instinctive!]
So any problems with broken crusts? I've come to the sober realization that the more you spend on frozen crusts, the less chance of breaking. Love the cost of those Wal-Mart 2-for-$1.99 packs, but they've got a high rate of breakage.
For Cool Whip, I actually use different generic brands.... AND to make matters weirder, they all get "soft" at different rates too. I tend to keep them in the fridge (no freezer, no thawing) and leave a good amount of tubs out overnight, and then the rest a couple hours before using. From there I can mix them together if one tub is too hard or too runny.
TBH some of these generic brands can stay out indefinitely. Regular Food Lion brand never gets soupy or runny even after 10+ hours unrefrigerated. But the "Lite" version will in half that time. Again, mix-and-match really helps.
We honest to goodness have had great luck with the Great Value brand crusts. VERY few breaks.
While I create every bucket of slime, The Wife creates every single pie. So I asked her what her special instructions are for crusts.
Per The Wife:
- Take 6 crusts out at a time
- Let them sit for 15 minutes before oven baking
- About 5 minutes before oven baking, she stabs holes in the crust randomly with a fork
- Bake them in for 8 minutes (3 crusts on top rack, 3 on bottom)
- Take them out and let them sit for at least an hour before she CAREFULLY flips them out of their tin
Per The Wife:
- She has not noticed a huge difference in thaw times of cool whip in terms of store brand vs name brand or regular vs lite.
- Cool whip is stored in the fridge and taken out two hours before creating pies for a shoot.
Slime...more slime!!!!!
Why do I find the fact that The Wife makes all the pies that will end up in her own face an added thrill?
the_pie_chap said: Why do I find the fact that The Wife makes all the pies that will end up in her own face an added thrill?
I don't blame you, I do too! In fact, now that you mention it, I really should get some footage of her making pies for our now mandatory 'post credit' reels that we've added in new downloads for a while now. Good thinking Mr. chap!
Slime...more slime!!!!!
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