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 ===
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