On Tuesday, October 11, 2016 at 3:24:00 PM UTC-4, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Monday, October 10, 2016 at 8:58:30 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Monday, October 10, 2016 at 12:16:40 PM UTC-10, Dave Smith wrote:
> > > On 2016-10-10 4:07 PM, dsi1 wrote:
> > > > On Monday, October 10, 2016 at 8:59:06 AM UTC-10, Cindy Hamilton
> > > > wrote:
> > >
> > > >
> > > > 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 made the mistake of Googling pot pie. According to that source, a pot
> > > pie is a type of knish with a top crust. An Pennsylvania pot pie is a
> > > stew with no crust at all. I had to look up knish, and that is nothing
> > > like any kind of pot pie I have ever had.
> > >
> > > FWIW, my mother used to occasionally buy frozen (Swanson?) pot pies, and
> > > they always had a top and bottom crust. There were bakeries around here
> > > that make meat pies, with top and bottom crust. My wife makes a lot of
> > > excellent meat pies, but she makes them with just a top crust.
> > >
> > > > 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!
> > >
> > > I like pie pastry, but I have had to learn to avoid it because it is so
> > > high in carbs and fat. It really. Pie pastry is basically two parts
> > > flour (high carb) and one part shortening.... fat.
> >
> > I'm eating such a concoction as I type this. It's good eats! I don't
> > believe
> > that I'll be wanting to live that much longer.
> >
> > ======================
> >
> > Things are called differently in different places. Just don't mention
> > that
> > here or you will get a nasty mouthful.
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> Some peoples is too inflexible with words. They're quite adamant in this
> group but I love the richness and diversity of language. What I call a
> "crescent wrench" could be called a "monkey wrench" by some old coot on the
> mainland. It might be called a "gas grip" or my favorite, "adjustable
> spanner" in garages in the UK. "Garage" has a somewhat different meaning in
> the UK than here. Arguing about the definitions of words is a waste of my
> time - up with which, I shall not put. 
>
> ==================
>
> <g> We all have our own way of defining things. If some don't like it ...
> too bad! I have seen a lot of different descriptions here and I have never
> moaned about it. Vive la difference! What a bland old world it would be if
> we all had to conform. Anyway, who says they ought not to conform by OUR
> ways??? ;p
>
> I am still mystified as to what I did wrong. So far as I remember, all I
> said that had learned the term 'pot pie' here and that we just call them
> pies!!! Oh well, c'est la vie err innit?
>
> I can't say I care much)))
>
> Anyway, WE had English first .................
>
> --
> http://www.helpforheroes.org.uk
For the present circumstance, I have no objection to calling a thing
a pot pie, whether it has one or two crusts. I am, in fact, following
common usage in this. It's dsi1 who insists that a pot pie have
two crusts.
Cindy Hamilton