Oh come on Candice, that is practically the American hymn - Eagles my 
foot. "So bye bye Miss American pie, drove the chevy to the levee but 
the levee was dry" - hmm.
mj

MC Ward wrote:

>What's the first word? And what does Don McLean have
>to do with it? (He's the Eagles guy, right?)
>
>
>
>--- Mark Weiss <[log in to unmask]> wrote:
>
>  
>
>>Yuo. Cheese with cobvered apple pie only. Never with
>>other pies. 
>>Never other cheese.
>>
>>This being a list of wordsmiths, I suppose I need to
>>add that pie is 
>>the second word of a two word vulgarism for vagina.
>>Think about that 
>>next time you listen to Don McLean.
>>
>>Mark
>>
>>
>>At 07:01 PM 3/25/2007, you wrote:
>>    
>>
>>>Oh yeah, pot pies--I forgot about them. Chicken pot
>>>pie is a wonderful comfort food if you're sick or
>>>downhearted.
>>>
>>>And my French apple pie is also known as Dutch?
>>>      
>>>
>>That
>>    
>>
>>>would make sense given the Amish role/tradition,
>>>      
>>>
>>but
>>    
>>
>>>I've never heard of a cheese accompaniment to a
>>>crumbly topped apple pie. I have no idea why it's
>>>called French (in New England, at least).
>>>
>>>Candice
>>>
>>>I gotta go
>>>(Merle Kessler)
>>>
>>>
>>>
>>>--- Mark Weiss <[log in to unmask]> wrote:
>>>
>>>      
>>>
>>>>A little corrective here. It's possible that I
>>>>        
>>>>
>>don't
>>    
>>
>>>>understand
>>>>Roger's lingo, but I sure as hell know that
>>>>        
>>>>
>>that's
>>    
>>
>>>>not an apple pie.
>>>>Pies are always baked. The fillings
>>>>        
>>>>
>>vary--pumpkin
>>    
>>
>>>>pie has a pumpkin
>>>>custard filling, key lime pie a lime custard
>>>>filling, etc. It would
>>>>be a stretch to call it flan--nowhere near as
>>>>        
>>>>
>>eggy.
>>    
>>
>>>>There is always,
>>>>for any kind of pie, a bottom crust that lines
>>>>        
>>>>
>>the
>>    
>>
>>>>pan and is baked,
>>>>then filled with whatever, then baked again.
>>>>        
>>>>
>>There
>>    
>>
>>>>can be a top
>>>>crust, or a lattice-work of crust. For custard
>>>>        
>>>>
>>pies
>>    
>>
>>>>there is no top
>>>>crust. Apple pie--the cut up apples with
>>>>        
>>>>
>>whatever
>>    
>>
>>>>sweetener, usually
>>>>cinnamon, and sometimes raisins, are partly
>>>>        
>>>>
>>cooked
>>    
>>
>>>>(but not wrapped
>>>>in foam and submerged in steam), then put in the
>>>>crust, then covered
>>>>with the top crust or lattice, and baked till
>>>>        
>>>>
>>done.
>>    
>>
>>>>Yum. With a scoop
>>>>of vanilla ice cream.
>>>>
>>>>Sometimes with fruit pies instead of a top crust
>>>>        
>>>>
>>or
>>    
>>
>>>>lattice there is
>>>>a coating of crumbled-up moistened flour and
>>>>        
>>>>
>>sugar
>>    
>>
>>>>sprinkled thickly
>>>>on top. This is called "Dutch," as in Dutch
>>>>        
>>>>
>>Apple
>>    
>>
>>>>Pie.
>>>>
>>>>The shortening in the crust, by the way, is
>>>>        
>>>>
>>rarely
>>    
>>
>>>>suet. These days
>>>>it's likely to be a vegetable oil, but if an
>>>>        
>>>>
>>animal
>>    
>>
>>>>product is used
>>>>it's going to be lard.
>>>>
>>>>The only meat pie Americans eat unless they're
>>>>trying to be British
>>>>is chicken pot pie. Even Shepherd's Pie is a
>>>>        
>>>>
>>WWII
>>    
>>
>>>>era attempt at being British.
>>>>
>>>>Mark
>>>>
>>>>At 06:04 PM 3/25/2007, you wrote:
>>>>        
>>>>
>>>>>Mock Apple Pie? I bet it's vegetable marrow and
>>>>>          
>>>>>
>>>>cinnamon. I have a
>>>>        
>>>>
>>>>>jam recipe which is similar. But hell, you'd
>>>>>          
>>>>>
>>use
>>    
>>
>>>>windfalls for pie
>>>>        
>>>>
>>>>>or jam. People used to give those away, leave
>>>>>          
>>>>>
>>them
>>    
>>
>>>>in boxes by the
>>>>        
>>>>
>>>>>gate with a notice saying Please help yourself.
>>>>>          
>>>>>
>>>>Them days is gorn,
>>>>        
>>>>
>>>>>and folks is grubbing out their apple trees so
>>>>>          
>>>>>
>>as
>>    
>>
>>>>to have designer
>>>>        
>>>>
>>>>>gardens, like in TV makeover programmes. Makes
>>>>>          
>>>>>
>>me
>>    
>>
>>>>damn' cross, all
>>>>        
>>>>
>>>>>this stuff about the garden being "the outdoor
>>>>>          
>>>>>
>>room
>>    
>>
>>>>of your house".
>>>>        
>>>>
>>>>>Excuse me? what about the plants? and the
>>>>>          
>>>>>
>>birds?
>>    
>>
>>>>>I suspected that the American version of pie
>>>>>          
>>>>>
>>was
>>    
>>
>>>>what we would call
>>>>        
>>>>
>>>>>flan. Maybe even quite a near relative to
>>>>>          
>>>>>
>>custard
>>    
>>
>>>>tart, which is
>>>>        
>>>>
>>>>>eggs and milk beaten with a little sugar and
>>>>>          
>>>>>
>>>>nutmeg, strained into a
>>>>        
>>>>
>>>>>previously baked (at a higher temperature)
>>>>>          
>>>>>
>>pastry
>>    
>>
>>>>case, and cooked
>>>>        
>>>>
>>>>>in a moderate oven. I haven't made one for many
>>>>>          
>>>>>
>>>>years as Himself
>>>>        
>>>>
>>>>>doesn't like them. Strange, as he loves quiche.
>>>>>
>>>>>joanna
>>>>>
>>>>>----- Original Message ----- From: "Roger Day"
>>>>>          
>>>>>
>>>><[log in to unmask]>
>>>>        
>>>>
>>>>>To: <[log in to unmask]>
>>>>>Sent: Sunday, March 25, 2007 10:33 PM
>>>>>Subject: Re: Bakery Talk
>>>>>
>>>>>
>>>>>          
>>>>>
>>>>>>steamed apple pudding - same as S&k accept
>>>>>>            
>>>>>>
>>with
>>    
>>
>>>>apple inside. It would
>>>>        
>>>>
>>>>>>take hours to make: a porcelain bowl, lined
>>>>>>            
>>>>>>
>>with
>>    
>>
>>>>the suet mixture,
>>>>        
>>>>
>>>>>>filled with sliced cooking apple and sugar
>>>>>>            
>>>>>>
>>nearly
>>    
>>
>>>>to the brim, then a
>>>>        
>>>>
>>>>>>suet lid put on top. Foil lid, tied with
>>>>>>            
>>>>>>
>>string to
>>    
>>
>>>>make a handle. put
>>>>        
>>>>
>>>>>>in a half full vat of water, keep boiling, and
>>>>>>            
>>>>>>
>>>>adding water.
>>>>        
>>>>
>>>>>>Pumpkin pie is what the English would call a
>>>>>>            
>>>>>>
>>tart
>>    
>>
>>>>or a flan: I made
>>>>        
>>>>
>>>>>>one and kept wondering when the lid was going
>>>>>>            
>>>>>>
>>to
>>    
>>
>>>>come into it.
>>>>        
>>>>
>>>>>>Apple Pie goes back even further to Chaucer.
>>>>>>
>>>>>>Has anyone had Mock Apple Pie? And is it as
>>>>>>            
>>>>>>
>>awful
>>    
>>
>>>>as it sounds?
>>>>        
>>>>
>>>>>>Roger
>>>>>>
>>>>>>On 3/25/07, Joanna Boulter
>>>>>>            
>>>>>>
>>>><[log in to unmask]> wrote:
>>>>        
>>>>
>>>>>>>Has anybody mentioned scones? Do you have
>>>>>>>              
>>>>>>>
>>them in
>>    
>>
>>>>the States? I do still
>>>>        
>>>>
>>>>>>>have a reputation for my cheese scones -- I
>>>>>>>              
>>>>>>>
>>took
>>    
>>
>>>>a fresh-baked batch, ready
>>>>        
>>>>
>>>>>>>split and buttered, to a birthday party the
>>>>>>>              
>>>>>>>
>>other
>>    
>>
>>>>day, and they were gone in
>>>>        
>>>>
>>>>>>>a flatteringly short time.
>>>>>>>
>>>>>>>Just as as well, since my once-light hand for
>>>>>>>              
>>>>>>>
>>>>pastry seems to have deserted
>>>>        
>>>>
>>>>>>>me with age and stiffening joints.
>>>>>>>
>>>>>>>There was something I used to make years ago,
>>>>>>>              
>>>>>>>
>>>>when I had a houseful of kids
>>>>        
>>>>
>>>>>>>and very little money, which was a steamed
>>>>>>>              
>>>>>>>
>>>>pudding along the lines of steak
>>>>        
>>>>
>>>>>>>and kidney only taking much less time to
>>>>>>>              
>>>>>>>
>>cook.The
>>    
>>
>>>>filling was chopped leeks
>>>>        
>>>>
>>>>>>>and bacon offcuts -- I used to buy trimmings,
>>>>>>>              
>>>>>>>
>>or
>>    
>>
>>>>an actual hock and cut the
>>>>        
>>>>
>=== message truncated ===
>
>
>
> 
>____________________________________________________________________________________
>Don't pick lemons.
>See all the new 2007 cars at Yahoo! Autos.
>http://autos.yahoo.com/new_cars.html 
>
>  
>

-- 

The art of being civilized is the art of learning to read between the lies. - Kenneth Rexroth