On Monday, October 10, 2016 at 10:40:38 AM UTC-10, Bruce wrote:
> In article >, dsi1
> says...
> >
> > On Monday, October 10, 2016 at 8:59:06 AM UTC-10, Cindy Hamilton wrote:
> > > On Sunday, October 9, 2016 at 7:05:42 PM UTC-4, dsi1 wrote:
> > > > On Sunday, October 9, 2016 at 4:13:22 AM UTC-10, graham wrote:
> > > > > Looks good!
> > > > > http://tiny.cc/3vjqfy
> > > >
> > > > A meat pie with only a top crust might be easier to make but you might was well have chicken and dumplings instead.
> > >
> > > Dumplings aren't crisp like pastry. It wouldn't be the same at all, really.
> > > If you crave pot pie, dumplings wouldn't satisfy.
> > >
> > > > I like the idea of a meat pie with a shortcrust bottom and a puff pastry lid. Hoo boy!
> > >
> > > Well, that would certainly maximize the amounts of fats and
> > > carbohydrates in the dish. Hoo boy, indeed.
> > >
> > > Cindy Hamilton
> >
> > You will have some difficulty if you keep taking my posts literally. I know the difference between pie crust and dumplings. My point is that dumplings go only on the top but a pie should have a top and bottom crust. Some people feel that calling it a "pot pie" gives them license to do a job halfway. I suppose that it does but I hope I never become one of those people.
> >
> > I did not realize that this was some kind of sanctimonious healthy livin' food group and that I was to be judged by that criteria. Hoo boy!
>
> You're a tad touchy, old chap.


That's certainly true. It beats the hell out of me why you mugs can't seem to remember this most simple of truths!