@Chris109 said:

@Jetfire59 said:

The scene is about 14 minutes in, Chris. It could just be my failing vision and/or memory. Let me know about the pre-digital version.

Checked both the original and the remastered. At 17 minutes, Spauck is using Koik as some sort of platform. There definitely are gdeen whip marks on his back.

Thanks, Chris. I guess it's just my bad eyes.

@Nexus71 said:

Checked both the original and the remastered. At 17 minutes, Spauck is using Koik as some sort of platform. There definitely are gdeen whip marks on his back.

I told you so my memory so far hasn't failed me ,and gdeen??? come on Chris you're not really implying that you are Scotty's illegitimate son? or did you just drank too much Scotch(12 years or 25 years old Chris?)

Back in my younger days, brandy and ginger ale was my weapon of choice.

And what is your weapon of choice nowadays Chris? a pint with a chaser? A submarine (a pint of beer with an upside down small glass of Dutch gin in it)?

"To expect one to order a weapon in a bar is not logical..." oh never mind.

I think you better stick to that Altair Water

I have not imbibed in over 10 years. Stopped for 4 years before that when I over-did it and do not remember driving home. Never, ever, again did that happen. When I started again, it was only 1 brewskie, tops, at a time. Do not miss it at all. All those years were wasted, as was I.

Funny though. On St Patty's Day, my sister had a meal and for desert, she had a key lime rum cake that she brought back from Jamaica. Had one bite, could really taste the rum, and did not not have any more.

So, in conclusion, your honor, my client is as innocent as the driven snow. And therefore should be absolved of all improprieties. I rest my case.

I thought baking was supposed to remove the actual alcohol. Although you'd still have the flavor. Was that it, you didn't want the flavor reminding you or perhaps "dragging you back?"

Not necessarily it depends on how the pie is constructed to my knowledge key lime pie has a "jello like filling" so if the rum is put in the lemon filling of the pastry than the alcohol should not have evaporated since it is poured in the pastry after backing the pastry in the oven.The filling(containing dissolved gelatin) with the rum while it is still liquid is poured into the cooled down pastry and put in the fridge for the "jello" to set.(never knew watching masterchef would become handy )

All of the lemon and etc fruit pies that my mother made, were baked after the filling was in the crust. I suppose if you make the jello-filling type pies, at home, those aren't baked in the crust. But my guess would be that any kind of fruit-filling pie from a bakery or restaurant, gets baked. So that YOU DON'T (get baked).

Well the whole thing with gelatin is that it can't be cooked and after being dissolved in lukewarm water it should be mixed with the lemon/rum /sugar mix as quickly as possible because it sets quite easily putting it in the fridge will only quicken the process but gelatin should never be boiled because it won't set anymore after that so putting the pastry with the gelatinous filling in the oven only will leave you with soggy pastry. Same thing applies with custard filings the custard mix is first boiled and after it has cooled down usually gelatin is often put in to quicken the setting of the custard but after the custard is poured into the pastry it should be cooled down so the custard can stiffen up. Never thought I would be having a discussion on pies on the Star Trek board

They must have ways of baking the custard or other filings though, rather than (almost) boiling them or whatever, because I often get fruit pies where the filling was baked in the crust. In some cases baking is required for the filling to turn out like it does. For example, a Lemon "Cake-Top" pie that my mother used to make, and a similar "Tennessee Lemon" pie available from bakeries in my area. Baking is what prompts the filling to partially separate into the two layers.

Sure there are also pies that have the fruits incorporated in the dough for the pastry or cake mix and be backed in it's entirety in the oven or that you have a pastry casing where (pre-cooked) fruits are put in as a filling often topped with pastry (like apple pie) and baked further in it's entirety in the oven.But he initial point was whether the key-lime pie would still contain the alcohol of the rum and in that pie process it could, since the filling has not undergone high temperature treatment for the alcohol to fully evaporate(in fact the gelatin would encase the alcohol molecules to prevent them from evaporating).But there variations on the Key Lime recipe there is a process that uses a filling that should not be baked (when using lime juice(giving the filling a greenish colour) that reacts with the egg yolk and milk and will stiffen up ) and there is one where lemon juice(yellow-ish) is used and the same mixture is baked off adding a whipped egg white and lemon mixture which is baked off .

Yes, the key lime pies I've bought at grocery stores - usually frozen - have the jello type filling. But I've gotten restaurant/hotel key lime pies that were clearly baked together.

Well the jello type filling is the actual Lime one where lime is used and since these are bigger than lemons have more juice and because of that the egg yolk will react and stiffen up with the lemon version the juice is much less therefore the extra baking is needed to give the filling it's stiffness but because of the use of raw egg in the lime version the latter is today the more preferred way of preparing the key lime pie because of Salmonella.