brooklyn1 wrote:
> Cindy Hamilton wrote:
>> sueb wrote:
>>> brooklyn1 wrote:

>>>>> I've made those a few times, slightly sweetened crust, with apples
>>>>> that were starting to shrivel a bit. Delicious. My son-in-law
>>>>> who doesn't usually like apple pie asked for seconds.

>>>> But that's not a pie, it's a tart.

>>> It's not a tart, it's a galette.
>>> Susan B.

>> If it's tasty, what does it matter?
>>
>> Cindy Hamilton
>
> Gallete is simply the French word for tart.


It's pie crust and fruit. Call it whatever you want.
I'll do the same.

gloria p

On Thu, 10 Jun 2010 17:02:16 -0400, brooklyn1 wrote:

> On Thu, 10 Jun 2010 13:23:17 -0600, "gloria.p" >
> wrote:
>
>>sf wrote:
>>> On Thu, 10 Jun 2010 10:46:50 -0700, sf > wrote:
>>>
>>>> For those who just don't want to fight with a crust, do a rustic one
>>>> crust pie.
>>>
>>> I forgot to include a picture of what I am talking about. When I say
>>> "one crust", my family knows I mean this type of pie
>>> http://farm4.static.flickr.com/3051/...3b40cd7f8b.jpg
>>>
>>
>>
>>I've made those a few times, slightly sweetened crust, with apples
>>that were starting to shrivel a bit. Delicious. My son-in-law
>>who doesn't usually like apple pie asked for seconds.
>
> But that's not a pie, it's a tart.

it's always the whores with you, isn't it?

blake

On Jun 11, 8:13*am, Janet Baraclough >
wrote:
> The message
> >
> from Cindy Hamilton > contains these words:
>
>
>
>
>
> > On Jun 10, 6:34*pm, sueb > wrote:
> > > On Jun 10, 2:02*pm, brooklyn1 > wrote:
>
> > > > On Thu, 10 Jun 2010 13:23:17 -0600, "gloria.p" >
> > > > wrote:
>
> > > > >sf wrote:
> > > > >> On Thu, 10 Jun 2010 10:46:50 -0700, sf > wrote:
>
> > > > >>> For those who just don't want to fight with a crust, do a rustic one
> > > > >>> crust pie.
>
> > > > >> I forgot to include a picture of what I am talking about. *When I say
> > > > >> "one crust", my family knows I mean this type of pie
> > > > >>http://farm4.static.flickr.com/3051/...3b40cd7f8b.jpg
>
> > > > >I've made those a few times, slightly sweetened crust, with apples
> > > > >that were starting to shrivel a bit. *Delicious. *My son-in-law
> > > > >who doesn't usually like apple pie asked for seconds.
>
> > > > But that's not a pie, it's a tart.- Hide quoted text -
>
> > > > - Show quoted text -
>
> > > It's not a tart, it's a galette.
> > > Susan B.
> > If it's tasty, what does it matter?
>
> * Because *someone looking for recipes needs the right word to find what
> they want?
>
> * Janet- Hide quoted text -
>
> - Show quoted text -

Thanks. More than that, using the wrong word will keep them from
finding what they want.

Susan B.

On Fri, 11 Jun 2010 10:31:58 -0400, Dave Smith
> wrote:

> brooklyn1 wrote:
>
> >
> > Gallete is simply the French word for tart.
>
> The French word for tart is tarte.


--
Forget the health food. I need all the preservatives I can get.

On Fri, 11 Jun 2010 10:31:58 -0400, Dave Smith
> wrote:

> brooklyn1 wrote:
>
> >
> > Gallete is simply the French word for tart.
>
> The French word for tart is tarte.

I'm not French, so I make it with regular pie crust dough and call it
pie. If I get fancy, I call it Flop Over Pie (because I flop the
crust over the filling). :P

--
Forget the health food. I need all the preservatives I can get.

On Fri, 11 Jun 2010 16:13:10 +0100, Janet Baraclough
> wrote:

> Because someone looking for recipes needs the right word to find what
> they want?

Why do you need a special recipe for that? Make your regular pie
crust and apple pie filling isn't exactly brain surgery.

--
Forget the health food. I need all the preservatives I can get.

On Fri, 11 Jun 2010 09:40:05 -0700 (PDT), sueb >
wrote:

> Thanks. More than that, using the wrong word will keep them from
> finding what they want.

Not necessarily. I googled for that picture, got it the first time I
tried, on the first page and didn't use the word "gallete". Frankly,
it's a much better representation of what I do than the first page of
pictures I found using "gallete" as the search term.

--
Forget the health food. I need all the preservatives I can get.

"sf" > ha scritto nel messaggio
news
> On Fri, 11 Jun 2010 16:13:10 +0100, Janet Baraclough
> > wrote:
>
>> Because someone looking for recipes needs the right word to find what
>> they want?
>
> Why do you need a special recipe for that? Make your regular pie
> crust and apple pie filling isn't exactly brain surgery.
>

Loads of people do not have a regular pastry recipe nor a filling recipe. I
have eaten pies that should not have been thought about by mankind.

In article >,
sf > wrote:

> On Fri, 11 Jun 2010 09:40:05 -0700 (PDT), sueb >
> wrote:
>
> > Thanks. More than that, using the wrong word will keep them from
> > finding what they want.
>
> Not necessarily. I googled for that picture, got it the first time I
> tried, on the first page and didn't use the word "gallete". Frankly,
> it's a much better representation of what I do than the first page of
> pictures I found using "gallete" as the search term.

That's because there is no such word as "gallete" in cooking. Using the
wrong word is keeping you from finding what you want. Try "galette"
instead, it will work much better.

--
Dan Abel
Petaluma, California USA

On Fri, 11 Jun 2010 17:54:03 -0700, Dan Abel > wrote:

> In article >,
> sf > wrote:
>
> > On Fri, 11 Jun 2010 09:40:05 -0700 (PDT), sueb >
> > wrote:
> >
> > > Thanks. More than that, using the wrong word will keep them from
> > > finding what they want.
> >
> > Not necessarily. I googled for that picture, got it the first time I
> > tried, on the first page and didn't use the word "gallete". Frankly,
> > it's a much better representation of what I do than the first page of
> > pictures I found using "gallete" as the search term.
>
> That's because there is no such word as "gallete" in cooking. Using the
> wrong word is keeping you from finding what you want. Try "galette"
> instead, it will work much better.

I don't care how it's spelled because I never think of that word when
I think of flop over pie.

--
Forget the health food. I need all the preservatives I can get.

On Sat, 12 Jun 2010 01:21:19 +0100, Janet Baraclough
> wrote:

> The message >
> from sf > contains these words:
>
> > On Fri, 11 Jun 2010 16:13:10 +0100, Janet Baraclough
> > > wrote:
>
> > > Because someone looking for recipes needs the right word to find what
> > > they want?
>
> > Why do you need a special recipe for that? Make your regular pie
> > crust and apple pie filling isn't exactly brain surgery.
>
> You and I are applepie brainsurgeons; but we're not alone in the
> world; or even this newsgroup, grasshopper.
>
Apple pie brain surgeon.... hmmm. I like the sound of that.

--
Forget the health food. I need all the preservatives I can get.

On Sat, 12 Jun 2010 02:30:28 GMT, Wayne Boatwright
> wrote:

> While a flop over pie
> may be delicious, it certainly doesn't have the visual appeal, IMHO.

Different strokes. I like the way they look and they're easy as pie
to make.

--
Forget the health food. I need all the preservatives I can get.

In article >,
sf > wrote:

> On Fri, 11 Jun 2010 17:54:03 -0700, Dan Abel > wrote:
>
> > In article >,
> > sf > wrote:
> >
> > > On Fri, 11 Jun 2010 09:40:05 -0700 (PDT), sueb >
> > > wrote:
> > >
> > > > Thanks. More than that, using the wrong word will keep them from
> > > > finding what they want.
> > >
> > > Not necessarily. I googled for that picture, got it the first time I
> > > tried, on the first page and didn't use the word "gallete". Frankly,
> > > it's a much better representation of what I do than the first page of
> > > pictures I found using "gallete" as the search term.
> >
> > That's because there is no such word as "gallete" in cooking. Using the
> > wrong word is keeping you from finding what you want. Try "galette"
> > instead, it will work much better.
>
> I don't care how it's spelled because I never think of that word when
> I think of flop over pie.

But when I try to Google "flop over pie picture", I only get one
relevant post...from YOU! (via FoodBanter)

--
Dan Abel
Petaluma, California USA

In article 0>,
Wayne Boatwright > wrote:

> On Fri 11 Jun 2010 07:22:56p, sf told us...

> > I don't care how it's spelled because I never think of that word
> > when I think of flop over pie.
> >
>
> And I always think of "slop over" pie. :-) A beautifully executed
> single or double crust pie is a work of art. While a flop over pie
> may be delicious, it certainly doesn't have the visual appeal, IMHO.
> I remember the first one I saw was on a pastry cart in a very nice
> restaurant. I wondered whatever made them do that. :-)

I've never seen one IRL, but I've always thought the pictures I saw
looked nice. Perhaps it's that old effect where you see the beautiful
food from the freezer in the grocery store, made with unripe fruit and
the cheapest of ingredients, versus seeing something that somebody you
know made, hopefully with the best of ingredients.

--
Dan Abel
Petaluma, California USA

On Fri, 11 Jun 2010 20:48:56 -0700, Dan Abel > wrote:

> But when I try to Google "flop over pie picture", I only get one
> relevant post...from YOU! (via FoodBanter)

That's because I'm the only person who calls it that. Google for
Rustic Pie or Free Form Pie and you'll be up to your armpits in hits.

--
Forget the health food. I need all the preservatives I can get.

sf wrote:

> On Fri, 11 Jun 2010 20:48:56 -0700, Dan > wrote:
>
>> But when I try to Google "flop over pie picture", I only get one
>> relevant post...from YOU! (via FoodBanter)
>
> That's because I'm the only person who calls it that. Google for
> Rustic Pie or Free Form Pie and you'll be up to your armpits in hits.
>

Also called a Galette.

--
Mort

In article >,
sf > wrote:

> On Thu, 10 Jun 2010 05:05:54 -0500, Omelet >
> wrote:
>
> > I've heard of using beans for this too. It really works?
> > They actually sell "pie weights" also for this, but beans would be
> > cheaper. <g>
> >
> > <http://www.amazon.com/s/ref=nb_sb_no...aps&field-keyw
> > ords=pie+weights&x=0&y=0>
> >
> > Or:
> >
> > <http://tinyurl.com/374y9ln>
>
> I've used the same pie weights for decades, so what interests me on
> that page is that "pie shield". It sure beats crimping foil around
> the edge! I'm going to look for one locally. Thanks for the new
> kitchen toy idea.

Cheers! :-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

In article >,
sf > wrote:

> On Thu, 10 Jun 2010 10:46:50 -0700, sf > wrote:
>
> > For those who just don't want to fight with a crust, do a rustic one
> > crust pie.
>
> I forgot to include a picture of what I am talking about. When I say
> "one crust", my family knows I mean this type of pie
> http://farm4.static.flickr.com/3051/...3b40cd7f8b.jpg

Hey, that's cool!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

On Fri, 11 Jun 2010 22:17:53 -0700, Mort > wrote:

> sf wrote:
>
> > On Fri, 11 Jun 2010 20:48:56 -0700, Dan > wrote:
> >
> >> But when I try to Google "flop over pie picture", I only get one
> >> relevant post...from YOU! (via FoodBanter)
> >
> > That's because I'm the only person who calls it that. Google for
> > Rustic Pie or Free Form Pie and you'll be up to your armpits in hits.
> >
>
> Also called a Galette.

Read above.

--
Forget the health food. I need all the preservatives I can get.

sf wrote:

> On Fri, 11 Jun 2010 22:17:53 -0700, > wrote:
>
>> sf wrote:
>>
>>> On Fri, 11 Jun 2010 20:48:56 -0700, Dan > wrote:
>>>
>>>> But when I try to Google "flop over pie picture", I only get one
>>>> relevant post...from YOU! (via FoodBanter)
>>>
>>> That's because I'm the only person who calls it that. Google for
>>> Rustic Pie or Free Form Pie and you'll be up to your armpits in hits.
>>>
>>
>> Also called a Galette.
>
> Read above.
>

So you spelled it wrong, didn't find it in a search, someone
pointed out that you spelled it wrong, then you say you don't
care what it's actually called?

Right on.

--
Mort

On Fri, 11 Jun 2010 20:12:26 +0200, Giusi wrote:

> "sf" > ha scritto nel messaggio
> news
>> On Fri, 11 Jun 2010 16:13:10 +0100, Janet Baraclough
>> > wrote:
>>
>>> Because someone looking for recipes needs the right word to find what
>>> they want?
>>
>> Why do you need a special recipe for that? Make your regular pie
>> crust and apple pie filling isn't exactly brain surgery.
>>
>
> Loads of people do not have a regular pastry recipe nor a filling recipe. I
> have eaten pies that should not have been thought about by mankind.

moose turd pie. it's good, though!

your pal,
blake

On Fri, 11 Jun 2010 11:06:28 -0700, sf wrote:

> On Fri, 11 Jun 2010 16:13:10 +0100, Janet Baraclough
> > wrote:
>
>> Because someone looking for recipes needs the right word to find what
>> they want?
>
> Why do you need a special recipe for that? Make your regular pie
> crust and apple pie filling isn't exactly brain surgery.

at least if you make a mistake on the pie it won't turn into a vegetable.

your pal,
blake

Janet wrote on Sat, 12 Jun 2010 18:01:43 +0100:

>> And I always think of "slop over" pie. :-) A beautifully
>> executed single or double crust pie is a work of art. While
>> a flop over pie may be delicious, it certainly doesn't have
>> the visual appeal, IMHO. I remember the first one I saw was
>> on a pastry cart in a very nice restaurant. I wondered
>> whatever made them do that. :-)

> But visual appeal varies according to occasion. I
> wouldn't expect ribsticking artisan food at a gourmet dinner
> but it's exactly the kind of dish I'd take to, or eat at ,
> shared meals where everybody contributes something;
> because A) you can see what the filling is and B) it looks
> like home cooking, not godawful factoryfood.

Sure, a properly presented pie can look great but to me the greatest
appeal lies in the crust, softened and flavored on one side by the fruit
and crisp on the other. That can easily be gotten by putting a square of
pie crust on top of the filling.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Sun, 13 Jun 2010 14:29:51 +0100, Janet Baraclough wrote:

> The message >
> from "James Silverton" > contains these words:
>
>
>> Sure, a properly presented pie can look great but to me the greatest
>> appeal lies in the crust, softened and flavored on one side by the fruit
>> and crisp on the other.
>
> Like a bottom crust
>
> That can easily be gotten by putting a square of
>> pie crust on top of the filling.
>
> Snort. That's a pie wig for bald cooks, nobody's fooled.
>
> Janet

'That's a pie wig for bald cooks, nobody's fooled.'

this may be the greatest sentence ever written.

your pal,
blake

your pal,
blake

On Sat, 12 Jun 2010 23:12:42 GMT, Wayne Boatwright wrote:

> On Sat 12 Jun 2010 10:01:43a, Janet Baraclough told us...
>>
>> But visual appeal varies according to occasion. I wouldn't
>> expect
>> ribsticking artisan food at a gourmet dinner but it's exactly the
>> kind of dish I'd take to, or eat at , shared meals where
>> everybody contributes something;
>> because A) you can see what the filling is and B) it looks
>> like home cooking, not godawful factoryfood.
>>
>> Janet.
>
> My pies do not look like godawful factoryfood.

i'm quite sure i would ask to taste your ware.

your pal,
simon