Two apple pie

In article <[email hidden]>,

Bob (this one) said:

Rolled out a crust and put it into a 10-inch, deep-dish pie plate.
Chopped up some large Gala apples, tossed them with cinnamon, ginger,
nutmeg, cloves and allspice, and a couple tablespoons corn starch.
Dumped them into the shell. Cut a couple huge Honeycrisp apples into
wedges and laid the over top of the chopped galas. Sliced some thin and
laid them in a circle in the center to be the "flower" decoration.
Sprinkled the spice mixture over the outer, apple-wedge pattern; left
the center plain. Put dabs of butter all around. Baked at 375°.

When it was done, I melted some homemade (very pale-colored) grape jelly
(1/2 white grapes, 1/2 ruby grapes), added a good bit of Applejack and
apple juice, and corn starch. Cooked it to thicken into a shiny glaze.
Poured some into the spaces and brushed the whole top with it. Total of
8 apples. Lasted through dinner. Warmed, vanilla ice cream.

<http://i1.tinypic.com/mwcglc.jpg>

Pastorio

Looks delish'.

If you are not already on too many lists, please consider joining
alt.binaries.food

It's a blast! :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

In article <[email hidden]>,

Bob (this one) said:

Rolled out a crust and put it into a 10-inch, deep-dish pie plate.
Chopped up some large Gala apples, tossed them with cinnamon, ginger,
nutmeg, cloves and allspice, and a couple tablespoons corn starch.
Dumped them into the shell. Cut a couple huge Honeycrisp apples into
wedges and laid the over top of the chopped galas. Sliced some thin and
laid them in a circle in the center to be the "flower" decoration.
Sprinkled the spice mixture over the outer, apple-wedge pattern; left
the center plain. Put dabs of butter all around. Baked at 375°.

When it was done, I melted some homemade (very pale-colored) grape jelly
(1/2 white grapes, 1/2 ruby grapes), added a good bit of Applejack and
apple juice, and corn starch. Cooked it to thicken into a shiny glaze.
Poured some into the spaces and brushed the whole top with it. Total of
8 apples. Lasted through dinner. Warmed, vanilla ice cream.

<http://i1.tinypic.com/mwcglc.jpg>

Pastorio

Looks delish'.

If you are not already on too many lists, please consider joining
alt.binaries.food

It's a blast! :-)

I know. I've posted pics there. Swell bunch including a lot of familiar
faces. I just changed ISPs and the new guys don't have it. I'm annoying
them into getting it.

Pastorio

In article <[email hidden]>,

Bob (this one) said:

OmManiPadmeOmelet said:

In article <[email hidden]>,

Bob (this one) said:

Rolled out a crust and put it into a 10-inch, deep-dish pie plate.
Chopped up some large Gala apples, tossed them with cinnamon, ginger,
nutmeg, cloves and allspice, and a couple tablespoons corn starch.
Dumped them into the shell. Cut a couple huge Honeycrisp apples into
wedges and laid the over top of the chopped galas. Sliced some thin and
laid them in a circle in the center to be the "flower" decoration.
Sprinkled the spice mixture over the outer, apple-wedge pattern; left
the center plain. Put dabs of butter all around. Baked at 375°.

When it was done, I melted some homemade (very pale-colored) grape jelly
(1/2 white grapes, 1/2 ruby grapes), added a good bit of Applejack and
apple juice, and corn starch. Cooked it to thicken into a shiny glaze.
Poured some into the spaces and brushed the whole top with it. Total of
8 apples. Lasted through dinner. Warmed, vanilla ice cream.

<http://i1.tinypic.com/mwcglc.jpg>

Pastorio

Looks delish'.

If you are not already on too many lists, please consider joining
alt.binaries.food

It's a blast! :-)

I know. I've posted pics there. Swell bunch including a lot of familiar
faces. I just changed ISPs and the new guys don't have it. I'm annoying
them into getting it.

Pastorio

Cool, go for it!
If they will subscribe to supernews, that will take care of it!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Bob (this one) said:

Rolled out a crust and put it into a 10-inch, deep-dish pie plate.
Chopped up some large Gala apples, tossed them with cinnamon, ginger,
nutmeg, cloves and allspice, and a couple tablespoons corn starch.
Dumped them into the shell. Cut a couple huge Honeycrisp apples into
wedges and laid the over top of the chopped galas. Sliced some thin and
laid them in a circle in the center to be the "flower" decoration.
Sprinkled the spice mixture over the outer, apple-wedge pattern; left
the center plain. Put dabs of butter all around. Baked at 375°.

When it was done, I melted some homemade (very pale-colored) grape jelly
(1/2 white grapes, 1/2 ruby grapes), added a good bit of Applejack and
apple juice, and corn starch. Cooked it to thicken into a shiny glaze.
Poured some into the spaces and brushed the whole top with it. Total of
8 apples. Lasted through dinner. Warmed, vanilla ice cream.

<http://i1.tinypic.com/mwcglc.jpg>

Pastorio

It's byooteeful, Row-behr-to.
--
http://www.jamlady.eboard.com, updated 1-27-2006, The Best Dead Spread Yet

Bob (this one) said:

Rolled out a crust and put it into a 10-inch, deep-dish pie plate.
Chopped up some large Gala apples, tossed them with cinnamon, ginger,
nutmeg, cloves and allspice, and a couple tablespoons corn starch.
Dumped them into the shell. Cut a couple huge Honeycrisp apples into
wedges and laid the over top of the chopped galas. Sliced some thin
and laid them in a circle in the center to be the "flower" decoration.
Sprinkled the spice mixture over the outer, apple-wedge pattern; left
the center plain. Put dabs of butter all around. Baked at 375°.

When it was done, I melted some homemade (very pale-colored) grape
jelly (1/2 white grapes, 1/2 ruby grapes), added a good bit of
Applejack and apple juice, and corn starch. Cooked it to thicken into
a shiny glaze. Poured some into the spaces and brushed the whole top
with it. Total of 8 apples. Lasted through dinner. Warmed, vanilla ice
cream.

<http://i1.tinypic.com/mwcglc.jpg>

Pastorio

Looks great, but if I would call it a [censored], not a pie. What do you call
the version that has a lid on?

Christine

Old Mother Ashby said:

Bob (this one) said:

Rolled out a crust and put it into a 10-inch, deep-dish pie plate.
Chopped up some large Gala apples, tossed them with cinnamon, ginger,
nutmeg, cloves and allspice, and a couple tablespoons corn starch.
Dumped them into the shell. Cut a couple huge Honeycrisp apples into
wedges and laid the over top of the chopped galas. Sliced some thin
and laid them in a circle in the center to be the "flower" decoration.
Sprinkled the spice mixture over the outer, apple-wedge pattern; left
the center plain. Put dabs of butter all around. Baked at 375°.

When it was done, I melted some homemade (very pale-colored) grape
jelly (1/2 white grapes, 1/2 ruby grapes), added a good bit of
Applejack and apple juice, and corn starch. Cooked it to thicken into
a shiny glaze. Poured some into the spaces and brushed the whole top
with it. Total of 8 apples. Lasted through dinner. Warmed, vanilla ice
cream.

<http://i1.tinypic.com/mwcglc.jpg>

Pastorio

Looks great, but if I would call it a [censored], not a pie. What do you call
the version that has a lid on?

A two-apple pie. This one was about 3 inches deep. My sense of [censored] is
that they're generally rather shallow. Lids aren't what define pies;
there doesn't seem to be a definitive meaning. Lemon meringue pie.
Pumpkin pie. Boston cream pie.

Pastorio

On Tue 31 Jan 2006 06:43:42p, Thus Spake Zarathustra, or was it Bob (this
one)?

Quoted message said:

Old Mother Ashby said:

Bob (this one) said:

Rolled out a crust and put it into a 10-inch, deep-dish pie plate.
Chopped up some large Gala apples, tossed them with cinnamon, ginger,
nutmeg, cloves and allspice, and a couple tablespoons corn starch.
Dumped them into the shell. Cut a couple huge Honeycrisp apples into
wedges and laid the over top of the chopped galas. Sliced some thin
and laid them in a circle in the center to be the "flower" decoration.
Sprinkled the spice mixture over the outer, apple-wedge pattern; left
the center plain. Put dabs of butter all around. Baked at 375°.

When it was done, I melted some homemade (very pale-colored) grape
jelly (1/2 white grapes, 1/2 ruby grapes), added a good bit of
Applejack and apple juice, and corn starch. Cooked it to thicken into
a shiny glaze. Poured some into the spaces and brushed the whole top
with it. Total of 8 apples. Lasted through dinner. Warmed, vanilla ice
cream.

<http://i1.tinypic.com/mwcglc.jpg>

Pastorio

Looks great, but if I would call it a [censored], not a pie. What do you call
the version that has a lid on?

A two-apple pie. This one was about 3 inches deep. My sense of [censored] is
that they're generally rather shallow. Lids aren't what define pies;
there doesn't seem to be a definitive meaning. Lemon meringue pie.
Pumpkin pie. Boston cream pie.

Pastorio

Your's was truly a pie. I think that "pie" is dictated primarily by
something being baked in a crust, with or without a top crust, and as you
said of [censored], not terribly shallow. Yes, there are many types of pie,
Boston Cream Pie notwithstanding, since it is really a type of cake and not
actually a pie.

A history of pie and pastry:

http://tinyurl.com/9nzgq

--
Wayne Boatwright o¿o
____________________

BIOYA

Bob (this one) said:

Old Mother Ashby said:

Bob (this one) said:

Rolled out a crust and put it into a 10-inch, deep-dish pie plate.
Chopped up some large Gala apples, tossed them with cinnamon,
ginger, nutmeg, cloves and allspice, and a couple tablespoons corn
starch. Dumped them into the shell. Cut a couple huge Honeycrisp
apples into wedges and laid the over top of the chopped galas.
Sliced some thin and laid them in a circle in the center to be the
"flower" decoration. Sprinkled the spice mixture over the outer,
apple-wedge pattern; left the center plain. Put dabs of butter all
around. Baked at 375°.

When it was done, I melted some homemade (very pale-colored) grape
jelly (1/2 white grapes, 1/2 ruby grapes), added a good bit of
Applejack and apple juice, and corn starch. Cooked it to thicken
into a shiny glaze. Poured some into the spaces and brushed the
whole top with it. Total of 8 apples. Lasted through dinner. Warmed,
vanilla ice cream.

<http://i1.tinypic.com/mwcglc.jpg>

Pastorio

Looks great, but if I would call it a [censored], not a pie. What do you
call the version that has a lid on?

A two-apple pie. This one was about 3 inches deep. My sense of [censored]
is that they're generally rather shallow. Lids aren't what define
pies; there doesn't seem to be a definitive meaning. Lemon meringue
pie. Pumpkin pie. Boston cream pie.

Pastorio

Ah, the joys of a common language! Lemon merngue pie is a specific dish,
like shepherd's pie, and they neither of them have a pastry lid. It's
just that around here [censored] denotes something open, never has a lid on
it. [censored] are not usually any shallower than pies apart from the extra
layer of pastry.

Next stop the great Anglo/American confusion about "pudding"! (If memory
serves me, Americans think it's a cold dish, Aussies think it's hot and
the Brits use the term for desserts of any sort.)

Christine

Old Mother Ashby said:

Bob (this one) said:

Old Mother Ashby said:

Bob (this one) wrote:

> Rolled out a crust and put it into a 10-inch, deep-dish pie plate.
> Chopped up some large Gala apples, tossed them with cinnamon,
> ginger, nutmeg, cloves and allspice, and a couple tablespoons corn
> starch. Dumped them into the shell. Cut a couple huge Honeycrisp
> apples into wedges and laid the over top of the chopped galas.
> Sliced some thin and laid them in a circle in the center to be the
> "flower" decoration. Sprinkled the spice mixture over the outer,
> apple-wedge pattern; left the center plain. Put dabs of butter all
> around. Baked at 375°.
>
> When it was done, I melted some homemade (very pale-colored) grape
> jelly (1/2 white grapes, 1/2 ruby grapes), added a good bit of
> Applejack and apple juice, and corn starch. Cooked it to thicken
> into a shiny glaze. Poured some into the spaces and brushed the
> whole top with it. Total of 8 apples. Lasted through dinner. Warmed,
> vanilla ice cream.
>
> <http://i1.tinypic.com/mwcglc.jpg>
>
> Pastorio

Looks great, but if I would call it a [censored], not a pie. What do you
call the version that has a lid on?

A two-apple pie. This one was about 3 inches deep. My sense of [censored]
is that they're generally rather shallow. Lids aren't what define
pies; there doesn't seem to be a definitive meaning. Lemon meringue
pie. Pumpkin pie. Boston cream pie.

Pastorio

Ah, the joys of a common language! Lemon meringue pie is a specific dish,
like shepherd's pie, and they neither of them have a pastry lid.

Mine was a specific dish - a "two-apple pie" - with the same
characteristics as the ones mentioned. Hence, a pie. And Boston cream
pie is actually a cake. The point is that it's rather an arbitrary
nomenclature at work here.

Quoted message said:

It's
just that around here [censored] denotes something open, never has a lid on
it. [censored] are not usually any shallower than pies apart from the extra
layer of pastry.

I don't know where "around here" is. This two-apple pie was this deep:
you could stick your index finger in it all the way to the knuckle and
part way up the palm. It's a deep-dish pie in USan terms. Here, [censored]
are usually upscale, hoity-toity things with fruits and berries glazed
to a gelid fare-thee-well and maybe up to the second joint of that finger.

My earliest culinary training is French where [censored] are generally thin
things; single layers of fruit, sometimes on a cheese or other base also
in the crust. Some rustic, free-form ones can be deeper, but never are
they as deep as this two-apple pie I made.

Quoted message said:

Next stop the great Anglo/American confusion about "pudding"! (If memory
serves me, Americans think it's a cold dish, Aussies think it's hot and
the Brits use the term for desserts of any sort.)

Not confusion, merely different usages. Cleave and cleave. Pot roast and
oven roast.

Pastorio

Wayne Boatwright said:

On Tue 31 Jan 2006 06:43:42p, Thus Spake Zarathustra, or was it Bob (this
one)?

Quoted message said:

Old Mother Ashby said:

Bob (this one) wrote:

>Rolled out a crust and put it into a 10-inch, deep-dish pie plate.
>Chopped up some large Gala apples, tossed them with cinnamon, ginger,
>nutmeg, cloves and allspice, and a couple tablespoons corn starch.
>Dumped them into the shell. Cut a couple huge Honeycrisp apples into
>wedges and laid the over top of the chopped galas. Sliced some thin
>and laid them in a circle in the center to be the "flower" decoration.
>Sprinkled the spice mixture over the outer, apple-wedge pattern; left
>the center plain. Put dabs of butter all around. Baked at 375°.
>
>When it was done, I melted some homemade (very pale-colored) grape
>jelly (1/2 white grapes, 1/2 ruby grapes), added a good bit of
>Applejack and apple juice, and corn starch. Cooked it to thicken into
>a shiny glaze. Poured some into the spaces and brushed the whole top
>with it. Total of 8 apples. Lasted through dinner. Warmed, vanilla ice
>cream.
>
><http://i1.tinypic.com/mwcglc.jpg>
>
>Pastorio

Looks great, but if I would call it a [censored], not a pie. What do you call
the version that has a lid on?

A two-apple pie. This one was about 3 inches deep. My sense of [censored] is
that they're generally rather shallow. Lids aren't what define pies;
there doesn't seem to be a definitive meaning. Lemon meringue pie.
Pumpkin pie. Boston cream pie.

Pastorio

Yours was truly a pie. I think that "pie" is dictated primarily by
something being baked in a crust, with or without a top crust, and as you
said of [censored], not terribly shallow. Yes, there are many types of pie,
Boston Cream Pie notwithstanding, since it is really a type of cake and not
actually a pie.

I know. I used it to illustrate that the naming "rules' are rather loose.

Quoted message said:

A history of pie and pastry:

http://tinyurl.com/9nzgq

Cool. Great site. Thanks.

Pastorio

Bob (this one) said:

OmManiPadmeOmelet said:

In article <[email hidden]>,

Bob (this one) said:

Rolled out a crust and put it into a 10-inch, deep-dish pie plate.
Chopped up some large Gala apples, tossed them with cinnamon, ginger,
nutmeg, cloves and allspice, and a couple tablespoons corn starch.
Dumped them into the shell. Cut a couple huge Honeycrisp apples into
wedges and laid the over top of the chopped galas. Sliced some thin
and laid them in a circle in the center to be the "flower"
decoration. Sprinkled the spice mixture over the outer, apple-wedge
pattern; left the center plain. Put dabs of butter all around. Baked
at 375°.

When it was done, I melted some homemade (very pale-colored) grape
jelly (1/2 white grapes, 1/2 ruby grapes), added a good bit of
Applejack and apple juice, and corn starch. Cooked it to thicken into
a shiny glaze. Poured some into the spaces and brushed the whole top
with it. Total of 8 apples. Lasted through dinner. Warmed, vanilla
ice cream.

<http://i1.tinypic.com/mwcglc.jpg>

Pastorio

I'm curious about your choice of apples. Honeycrisp is a *very* juicey
and kind of expensive variety. How did it cook? I have a Honeycrisp
tree (unfortunately it has started flowering every other year) and I
might start using the drops for baking -- also the wormy apples that are
not too bad, but don't tell anybody. I always assumed they would
collapse like a Red Delicious if you cooked 'em.

Best regards,
Bob

Old Mother Ashby said:

Next stop the great Anglo/American confusion about "pudding"! (If memory
serves me, Americans think it's a cold dish, Aussies think it's hot and
the Brits use the term for desserts of any sort.)

Christine

You forgot about yorkshire pudding -- or else have an unusual taste for
desserts!

Best regards, ;-)
Bob

zxcvbob said:

Quoted message said:

Quoted message said:

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

> Rolled out a crust and put it into a 10-inch, deep-dish pie plate.
> Chopped up some large Gala apples, tossed them with cinnamon,
> ginger, nutmeg, cloves and allspice, and a couple tablespoons corn
> starch. Dumped them into the shell. Cut a couple huge Honeycrisp
> apples into wedges and laid the over top of the chopped galas.
> Sliced some thin and laid them in a circle in the center to be the
> "flower" decoration. Sprinkled the spice mixture over the outer,
> apple-wedge pattern; left the center plain. Put dabs of butter all
> around. Baked at 375°.
>
> When it was done, I melted some homemade (very pale-colored) grape
> jelly (1/2 white grapes, 1/2 ruby grapes), added a good bit of
> Applejack and apple juice, and corn starch. Cooked it to thicken
> into a shiny glaze. Poured some into the spaces and brushed the
> whole top with it. Total of 8 apples. Lasted through dinner. Warmed,
> vanilla ice cream.
>
> <http://i1.tinypic.com/mwcglc.jpg>
>
> Pastorio

I'm curious about your choice of apples. Honeycrisp is a *very* juicey
and kind of expensive variety. How did it cook?

Held together nicely. Both did, actually. Good "bite" to them.

The juiciness is why I used corn starch and the starched jelly. Held the
liquids in the pie so they didn't leak out the cut sides.

Quoted message said:

I have a Honeycrisp
tree (unfortunately it has started flowering every other year) and I
might start using the drops for baking -- also the wormy apples that are
not too bad, but don't tell anybody. I always assumed they would
collapse like a Red Delicious if you cooked 'em.

The Honeycrisps held a good firmness.

I've used red delicious for pies, but only open-top ones. Otherwise,
they steam to apple sauce.

Pastorio

Bob (this one) said:

<snip>
I don't know where "around here" is. This two-apple pie was this deep:
you could stick your index finger in it all the way to the knuckle and
part way up the palm. It's a deep-dish pie in USan terms. Here, [censored]
are usually upscale, hoity-toity things with fruits and berries glazed
to a gelid fare-thee-well and maybe up to the second joint of that
finger.

Quoted message said:

My earliest culinary training is French where [censored] are generally thin
things; single layers of fruit, sometimes on a cheese or other base
also in the crust. Some rustic, free-form ones can be deeper, but
never are they as deep as this two-apple pie I made.

Ah well, if your training had been English you would have encountered
the good old jam [censored]. Any thing less hoity-toity is hard to imagine! I
imagine Americans would love them.

I am of course familiar with the fruit [censored], glazed and usually on a
creme patisserie base (sometimes the pastry is coated with chocolate as
well). Yum! But this only reinforces my point that these things called
[censored] are open - a pastry base with a decorative fruit topping. That is
what your creation is also, except that it's of greater than usual depth.

Quoted message said:

CHristine

Old Mother Ashby said:

Bob (this one) said:

<snip>
I don't know where "around here" is. This two-apple pie was this deep:
you could stick your index finger in it all the way to the knuckle and
part way up the palm. It's a deep-dish pie in USan terms. Here, [censored]
are usually upscale, hoity-toity things with fruits and berries glazed
to a gelid fare-thee-well and maybe up to the second joint of that
finger.

Quoted message said:

My earliest culinary training is French where [censored] are generally thin
things; single layers of fruit, sometimes on a cheese or other base
also in the crust. Some rustic, free-form ones can be deeper, but
never are they as deep as this two-apple pie I made.

Ah well, if your training had been English you would have encountered
the good old jam [censored]. Any thing less hoity-toity is hard to imagine! I
imagine Americans would love them.

<LOL> Americans love them so much that you see them... um, nowhere here.
English culinary training...imagine.

Quoted message said:

I am of course familiar with the fruit [censored], glazed and usually on a
creme patisserie base (sometimes the pastry is coated with chocolate as
well). Yum! But this only reinforces my point that these things called
[censored] are open - a pastry base with a decorative fruit topping. That is
what your creation is also, except that it's of greater than usual depth.

I'm truly sorry you can't read very well. Examples don't seem to matter.
Culinary definitions don't seem to matter. Apparently the only important
component of "[censored]" for you is that it not have a top crust. Well, I can
see how that would make life easier. No thinking necessary.

Pastorio

Bob (this one) said:

Old Mother Ashby said:

Bob (this one) said:

<snip>
I don't know where "around here" is. This two-apple pie was this
deep: you could stick your index finger in it all the way to the
knuckle and part way up the palm. It's a deep-dish pie in USan
terms. Here, [censored] are usually upscale, hoity-toity things with
fruits and berries glazed to a gelid fare-thee-well and maybe up to
the second joint of that finger.

Quoted message said:

My earliest culinary training is French where [censored] are generally
thin things; single layers of fruit, sometimes on a cheese or other
base also in the crust. Some rustic, free-form ones can be deeper,
but never are they as deep as this two-apple pie I made.

Ah well, if your training had been English you would have encountered
the good old jam [censored]. Any thing less hoity-toity is hard to imagine!
I imagine Americans would love them.

<LOL> Americans love them so much that you see them... um, nowhere
here. English culinary training...imagine.

No, no, I didn't say Americans loved jam [censored], I said they WOULD if
they came across them. I see you share the general prejusice against
English cooking, though I think it might have improved a bit in recent
years. I don't know much about American culinary training, I presume you
have to learn to flip burgers somewhere...

Quoted message said:

Quoted message said:

I am of course familiar with the fruit [censored], glazed and usually on a
creme patisserie base (sometimes the pastry is coated with chocolate
as well). Yum! But this only reinforces my point that these things
called [censored] are open - a pastry base with a decorative fruit
topping. That is what your creation is also, except that it's of
greater than usual depth.

I'm truly sorry you can't read very well. Examples don't seem to
matter. Culinary definitions don't seem to matter. Apparently the only
important component of "[censored]" for you is that it not have a top crust.
Well, I can see how that would make life easier. No thinking necessary.

Dear me, I seem to have got up your nose! Are you always this touchy?

Christine

Quoted message said:

Pastorio

zxcvbob said:

Old Mother Ashby said:

Next stop the great Anglo/American confusion about "pudding"! (If memory
serves me, Americans think it's a cold dish, Aussies think it's hot and
the Brits use the term for desserts of any sort.)

Christine

You forgot about yorkshire pudding -- or else have an unusual taste for
desserts!

Best regards, ;-)
Bob

but everyone knows Yorkshire pudding isnt a pudding, just as Toad in
the Hole isnt...

Black pudding isnt a pudding either.
And what about apples that arent eating apples? We so eat them.

Do not confuse specific traditional names with categories.

NT (UK)

Old Mother Ashby said:

Bob (this one) said:

Old Mother Ashby said:

Bob (this one) wrote:

Quoted message said:

Quoted message said:

<LOL> Americans love them so much that you see them... um, nowhere
here. English culinary training...imagine.

No, no, I didn't say Americans loved jam [censored], I said they WOULD if
they came across them. I see you share the general prejusice against
English cooking, though I think it might have improved a bit in recent
years.

Yes, in fairness, I must admit it has. Now there are Pakistani
restaurants, Japanese, French, Italian, etc. Oh, yes, English cooking
has much improved in recent years.

Quoted message said:

I don't know much about American culinary training, I presume you
have to learn to flip burgers somewhere...

<LOL> Good riposte.

Quoted message said:

Quoted message said:

Quoted message said:

I am of course familiar with the fruit [censored], glazed and usually on a
creme patisserie base (sometimes the pastry is coated with chocolate
as well). Yum! But this only reinforces my point that these things
called [censored] are open - a pastry base with a decorative fruit
topping. That is what your creation is also, except that it's of
greater than usual depth.

I'm truly sorry you can't read very well. Examples don't seem to
matter. Culinary definitions don't seem to matter. Apparently the only
important component of "[censored]" for you is that it not have a top crust.
Well, I can see how that would make life easier. No thinking necessary.

Dear me, I seem to have got up your nose! Are you always this touchy?

Not a bit of it. Perhaps I have a prejudice against such parochial
declarations, particularly in the face of additional information that
might be included in the consideration.

It's been lovely.

Pastorio

Old Mother Ashby said:

[snips]>
Dear me, I seem to have got up your nose! Are you always this touchy?

You don't understand the normal routine around here. First, B(to)P
posts Unassailable Truths. Then, if anyone should suggest that there's
another version of the Truth, he clarifies that the responder is
incapable of understanding the Unassailable Truth. You, for example,
can't understand because you seem to think the English once knew
something about cooking and about the English language. Get with the
program. -aem