On Thursday, October 13, 2016 at 12:21:49 PM UTC-4, Janet wrote:
> In article >, says...
> >
> > "Janet" > wrote in message
> > t...
> > > In article >,
> > > says...
> > >> Subject: Updated chicken pot pie.
> > >> From: sf >
> > >> Reply-To:
> > >> Newsgroups: rec.food.cooking
> > >>
> > >> On Sun, 9 Oct 2016 19:06:32 +0100, "Ophelia" >
> > >> wrote:
> > >>
> > >> > "Cindy Hamilton" wrote in message
> > >> > ...
> > >> >
> > >> > On Sunday, October 9, 2016 at 11:03:19 AM UTC-4, Janet B wrote:
> > >> > > On Sun, 9 Oct 2016 08:12:53 -0600, graham > wrote:
> > >> > >
> > >> > > >Looks good!
> > >> > > >http://tiny.cc/3vjqfy
> > >> > >
> > >> > > I need to have the vegetables in the pie.
> > >> > > Janet US
> > >> >
> > >> > I clearly have no idea what chicken pot pie is (I've never made one);
> > >> > I would have instinctively used chicken gravy rather than white sauce.
> > >> > A single top crust is what makes it "pot pie" rather than "pie",
> > >> > Banquet notwithstanding.
> > >> >
> > >> > Cindy Hamilton
> > >> > =======
> > >> >
> > >> > 'Pot pie' is a term I have learned here. We just call them 'pies'
> > >>
> > >> You have fish pies, meat pies - no idea what you call dessert pies.
> > >>
> > >
> > > Apple pie, blackcurrant pie, etc. Remember, apple pie isn't American
> > >
> > > Janet UK
> >
> > Just *perfected* by Americans.
>
> Don't make me laugh. Just look at this thread, Cheri, and count how
> many Americans can make a pie. All Americans do is open a can of
> filling, add ready made, ready rolled pastry, serve it with some ersatz
> spray foam crap then say you'd rather buy one ready made by Swansons.
> No wonder you've all got soggy bottoms.

Not all of us. I don't make pie because I don't need to eat pie,
but I recall fondly a pate sucree with pumpkin (or sweet potato) filling
that I used to do occasionally. Not even whipped cream sullied its
perfection. IIRC it was a recipe from James Beard.

This year it'll be pumpkin-oatmeal bars. I've got my eye on a couple
of recipes.

I'm not what anybody would call a baker. At my height, I'd bake
every few months, whereas I know some people bake every week (or
more often).

Cindy Hamilton

On Thu, 13 Oct 2016 17:21:29 +0100, Janet > wrote:

>In article >, says...
>>
>> "Janet" > wrote in message
>> t...
>> > In article >,
>> > says...
>> >> Subject: Updated chicken pot pie.
>> >> From: sf >
>> >> Reply-To:
>> >> Newsgroups: rec.food.cooking
>> >>
>> >> On Sun, 9 Oct 2016 19:06:32 +0100, "Ophelia" >
>> >> wrote:
>> >>
>> >> > "Cindy Hamilton" wrote in message
>> >> > ...
>> >> >
>> >> > On Sunday, October 9, 2016 at 11:03:19 AM UTC-4, Janet B wrote:
>> >> > > On Sun, 9 Oct 2016 08:12:53 -0600, graham > wrote:
>> >> > >
>> >> > > >Looks good!
>> >> > > >http://tiny.cc/3vjqfy
>> >> > >
>> >> > > I need to have the vegetables in the pie.
>> >> > > Janet US
>> >> >
>> >> > I clearly have no idea what chicken pot pie is (I've never made one);
>> >> > I would have instinctively used chicken gravy rather than white sauce.
>> >> > A single top crust is what makes it "pot pie" rather than "pie",
>> >> > Banquet notwithstanding.
>> >> >
>> >> > Cindy Hamilton
>> >> > =======
>> >> >
>> >> > 'Pot pie' is a term I have learned here. We just call them 'pies'
>> >>
>> >> You have fish pies, meat pies - no idea what you call dessert pies.
>> >>
>> >
>> > Apple pie, blackcurrant pie, etc. Remember, apple pie isn't American
>> >
>> > Janet UK
>>
>> Just *perfected* by Americans.
>
> Don't make me laugh. Just look at this thread, Cheri, and count how
>many Americans can make a pie. All Americans do is open a can of
>filling, add ready made, ready rolled pastry, serve it with some ersatz
>spray foam crap then say you'd rather buy one ready made by Swansons.
>No wonder you've all got soggy bottoms.
>
>
> Janet UK

Whoa! Not so! See he
http://s1171.photobucket.com/user/ge...5/library/Pies

Janet US

On 2016-10-13 11:30 AM, Janet B wrote:
> On 13 Oct 2016 15:18:08 GMT, notbob > wrote:

> Absolutely, bake your own. Ever since the frozen pot pie people made a
> crust that could be done in the microwave and not use an aluminum pan,
> the crust has been truly dreadful.


It has been a long time since I have bought one of those things. If I
had to heat a pastry covered item in n a microwave I would not buy it.
The only meat pies we had have over the last few years have come from a
local church, and they are far better than any commercial meat pie I
have ever had.

On Thursday, October 13, 2016 at 12:51:36 PM UTC-5, Dave Smith wrote:
>
> On 2016-10-13 11:30 AM, Janet B wrote:
>
> > On 13 Oct 2016 15:18:08 GMT, notbob > wrote:
>
> > Absolutely, bake your own. Ever since the frozen pot pie people made a
> > crust that could be done in the microwave and not use an aluminum pan,
> > the crust has been truly dreadful.
>
>
> It has been a long time since I have bought one of those things. If I
> had to heat a pastry covered item in n a microwave I would not buy it.
> The only meat pies we had have over the last few years have come from a
> local church, and they are far better than any commercial meat pie I
> have ever had.
>
>
I do mine in a toaster oven but the package does have that
sorta, kinda, aluminum type disk over the crust that promotes
browning. It's the same type of packaging when French bread
pizzas came out 20 years ago and it browned the bottom. Other
microwavable foods have this browning packaging, too.

On 2016-10-13 1:58 PM, wrote:
> On Thursday, October 13, 2016 at 12:51:36 PM UTC-5, Dave Smith wrote:

>>
>> It has been a long time since I have bought one of those things. If I
>> had to heat a pastry covered item in n a microwave I would not buy it.
>> The only meat pies we had have over the last few years have come from a
>> local church, and they are far better than any commercial meat pie I
>> have ever had.
>>
>>
> I do mine in a toaster oven but the package does have that
> sorta, kinda, aluminum type disk over the crust that promotes
> browning. It's the same type of packaging when French bread
> pizzas came out 20 years ago and it browned the bottom. Other
> microwavable foods have this browning packaging, too.
>


I don't care too much about the aesthetics of browning the crust. Nuking
pastry or anything else made with flour does nasty things to it.

On Thursday, October 13, 2016 at 1:04:02 PM UTC-5, Dave Smith wrote:
>
> I don't care too much about the aesthetics of browning the crust. Nuking
> pastry or anything else made with flour does nasty things to it.
>
>
I'm with you on that. The thought of microwavable biscuits or
pie crusts just doesn't sound right to me and yes, I'd rather have
my crusts browned in a regular oven. The results for those French
bread pizzas wasn't bad though.

> wrote in message news:0b558488-e0c2-48fd-8056-


> I do mine in a toaster oven but the package does have that
> sorta, kinda, aluminum type disk over the crust that promotes
> browning. It's the same type of packaging when French bread
> pizzas came out 20 years ago and it browned the bottom. Other
> microwavable foods have this browning packaging, too.

Yes, some of them worked/work OK, but like you I do prefer the toaster oven.

Cheri

In article > , Janet
says...
>
> In article >, says...
> >
> > "Janet" > wrote in message
> > t...
> > > In article >,
> > > says...
> > >> Subject: Updated chicken pot pie.
> > >> From: sf >
> > >> Reply-To:
> > >> Newsgroups: rec.food.cooking
> > >>
> > >> On Sun, 9 Oct 2016 19:06:32 +0100, "Ophelia" >
> > >> wrote:
> > >>
> > >> > "Cindy Hamilton" wrote in message
> > >> > ...
> > >> >
> > >> > On Sunday, October 9, 2016 at 11:03:19 AM UTC-4, Janet B wrote:
> > >> > > On Sun, 9 Oct 2016 08:12:53 -0600, graham > wrote:
> > >> > >
> > >> > > >Looks good!
> > >> > > >http://tiny.cc/3vjqfy
> > >> > >
> > >> > > I need to have the vegetables in the pie.
> > >> > > Janet US
> > >> >
> > >> > I clearly have no idea what chicken pot pie is (I've never made one);
> > >> > I would have instinctively used chicken gravy rather than white sauce.
> > >> > A single top crust is what makes it "pot pie" rather than "pie",
> > >> > Banquet notwithstanding.
> > >> >
> > >> > Cindy Hamilton
> > >> > =======
> > >> >
> > >> > 'Pot pie' is a term I have learned here. We just call them 'pies'
> > >>
> > >> You have fish pies, meat pies - no idea what you call dessert pies.
> > >>
> > >
> > > Apple pie, blackcurrant pie, etc. Remember, apple pie isn't American
> > >
> > > Janet UK
> >
> > Just *perfected* by Americans.
>
> Don't make me laugh. Just look at this thread, Cheri, and count how
> many Americans can make a pie. All Americans do is open a can of
> filling, add ready made, ready rolled pastry, serve it with some ersatz
> spray foam crap then say you'd rather buy one ready made by Swansons.
> No wonder you've all got soggy bottoms.

lol

On Thu, 13 Oct 2016 11:12:18 -0700 (PDT), "
> wrote:

> The results for those French bread pizzas wasn't bad though.

I haven't eaten a French bread pizza in decades. Loved them as a
teenager/college student, didn't eat them for a good 10 years and
bought a package for nostalgia's sake - it simply wasn't the same.
Not blaming the product. It was probably just like it used to be, but
my culinary world had expanded.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

> In article > , Janet
> says...
>>
>> In article >, says...
>> >
>> > "Janet" > wrote in message
>> > t...
>> > > In article >,
>> > >
>> > > says...
>> > >> Subject: Updated chicken pot pie.
>> > >> From: sf >
>> > >> Reply-To:
>> > >> Newsgroups: rec.food.cooking
>> > >>
>> > >> On Sun, 9 Oct 2016 19:06:32 +0100, "Ophelia" >
>> > >> wrote:
>> > >>
>> > >> > "Cindy Hamilton" wrote in message
>> > >> > ...
>> > >> >
>> > >> > On Sunday, October 9, 2016 at 11:03:19 AM UTC-4, Janet B wrote:
>> > >> > > On Sun, 9 Oct 2016 08:12:53 -0600, graham >
>> > >> > > wrote:
>> > >> > >
>> > >> > > >Looks good!
>> > >> > > >http://tiny.cc/3vjqfy
>> > >> > >
>> > >> > > I need to have the vegetables in the pie.
>> > >> > > Janet US
>> > >> >
>> > >> > I clearly have no idea what chicken pot pie is (I've never made
>> > >> > one);
>> > >> > I would have instinctively used chicken gravy rather than white
>> > >> > sauce.
>> > >> > A single top crust is what makes it "pot pie" rather than "pie",
>> > >> > Banquet notwithstanding.
>> > >> >
>> > >> > Cindy Hamilton
>> > >> > =======
>> > >> >
>> > >> > 'Pot pie' is a term I have learned here. We just call them
>> > >> > 'pies'
>> > >>
>> > >> You have fish pies, meat pies - no idea what you call dessert pies.
>> > >>
>> > >
>> > > Apple pie, blackcurrant pie, etc. Remember, apple pie isn't American
>> > >
>> > > Janet UK
>> >
>> > Just *perfected* by Americans.
>>
>> Don't make me laugh. Just look at this thread, Cheri, and count how
>> many Americans can make a pie. All Americans do is open a can of
>> filling, add ready made, ready rolled pastry, serve it with some ersatz
>> spray foam crap then say you'd rather buy one ready made by Swansons.
>> No wonder you've all got soggy bottoms.

Don't judge American cooks by how you do things with your soggy Brit brain.

Cheri

In article >, Cheri says...
>
> > In article > , Janet
> > says...
> >>
> >> In article >, says...
> >> >
> >> > "Janet" > wrote in message
> >> > t...
> >> > > In article >,
> >> > >
> >> > > says...
> >> > >> Subject: Updated chicken pot pie.
> >> > >> From: sf >
> >> > >> Reply-To:
> >> > >> Newsgroups: rec.food.cooking
> >> > >>
> >> > >> On Sun, 9 Oct 2016 19:06:32 +0100, "Ophelia" >
> >> > >> wrote:
> >> > >>
> >> > >> > 'Pot pie' is a term I have learned here. We just call them
> >> > >> > 'pies'
> >> > >>
> >> > >> You have fish pies, meat pies - no idea what you call dessert pies.
> >> > >>
> >> > >
> >> > > Apple pie, blackcurrant pie, etc. Remember, apple pie isn't American
> >> > >
> >> > > Janet UK
> >> >
> >> > Just *perfected* by Americans.
> >>
> >> Don't make me laugh. Just look at this thread, Cheri, and count how
> >> many Americans can make a pie. All Americans do is open a can of
> >> filling, add ready made, ready rolled pastry, serve it with some ersatz
> >> spray foam crap then say you'd rather buy one ready made by Swansons.
> >> No wonder you've all got soggy bottoms.
>
> Don't judge American cooks by how you do things with your soggy Brit brain.

She's right. Where would you be without your supermarkets, your sugary
prefab products, your ready-made sauces and your cheap industry meats?
If there's one thing this newsgroup taught me, it's how reluctant you
are to use real ingredients.

On Thu, 13 Oct 2016 12:55:26 -0700, sf > wrote:

>On Thu, 13 Oct 2016 11:12:18 -0700 (PDT), "
> wrote:
>
>> The results for those French bread pizzas wasn't bad though.
>
>I haven't eaten a French bread pizza in decades. Loved them as a
>teenager/college student, didn't eat them for a good 10 years and
>bought a package for nostalgia's sake - it simply wasn't the same.
>Not blaming the product. It was probably just like it used to be, but
>my culinary world had expanded.

I tried making them at home last year -- something we had enjoyed
years ago. Bread, tomato sauce, Italian seasoning, pepperoni and
mozz. It just wasn't there any more.
Janet US

On 2016-10-13 12:21 PM, Janet wrote:
> In article >, says...

>>> Apple pie, blackcurrant pie, etc. Remember, apple pie isn't American
>>>
>>> Janet UK
>>
>> Just *perfected* by Americans.
>
> Don't make me laugh. Just look at this thread, Cheri, and count how
> many Americans can make a pie. All Americans do is open a can of
> filling, add ready made, ready rolled pastry, serve it with some ersatz
> spray foam crap then say you'd rather buy one ready made by Swansons.
> No wonder you've all got soggy bottoms.



LOL. There is some irony to the stereotypical boasting, especially
considering the number of people in a cooking newsgroup who cannot make
pie pastry. The common view in here is that it simply isn't worth the
effort to make pie dough.

On 2016-10-13 4:21 PM, Bruce wrote:
> In article >, Cheri says...

>>>> Don't make me laugh. Just look at this thread, Cheri, and count how
>>>> many Americans can make a pie. All Americans do is open a can of
>>>> filling, add ready made, ready rolled pastry, serve it with some ersatz
>>>> spray foam crap then say you'd rather buy one ready made by Swansons.
>>>> No wonder you've all got soggy bottoms.
>>
>> Don't judge American cooks by how you do things with your soggy Brit brain.
>
> She's right. Where would you be without your supermarkets, your sugary
> prefab products, your ready-made sauces and your cheap industry meats?
> If there's one thing this newsgroup taught me, it's how reluctant you
> are to use real ingredients.
>

How many in here can even make a pie from scratch?

On 10/13/2016 3:19 PM, Dave Smith wrote:
> On 2016-10-13 12:21 PM, Janet wrote:
>> In article >, says...
>
>>>> Apple pie, blackcurrant pie, etc. Remember, apple pie isn't American
>>>>
>>>> Janet UK
>>>
>>> Just *perfected* by Americans.
>>
>> Don't make me laugh. Just look at this thread, Cheri, and count how
>> many Americans can make a pie. All Americans do is open a can of
>> filling, add ready made, ready rolled pastry, serve it with some ersatz
>> spray foam crap then say you'd rather buy one ready made by Swansons.
>> No wonder you've all got soggy bottoms.
>
>
>
> LOL. There is some irony to the stereotypical boasting, especially
> considering the number of people in a cooking newsgroup who cannot make
> pie pastry. The common view in here is that it simply isn't worth the
> effort to make pie dough.
>
But it's so easy!
Graham

On Thu, 13 Oct 2016 17:22:15 -0400, Dave Smith
> wrote:

>On 2016-10-13 4:21 PM, Bruce wrote:
>> In article >, Cheri says...
>
>>>>> Don't make me laugh. Just look at this thread, Cheri, and count how
>>>>> many Americans can make a pie. All Americans do is open a can of
>>>>> filling, add ready made, ready rolled pastry, serve it with some ersatz
>>>>> spray foam crap then say you'd rather buy one ready made by Swansons.
>>>>> No wonder you've all got soggy bottoms.
>>>
>>> Don't judge American cooks by how you do things with your soggy Brit brain.
>>
>> She's right. Where would you be without your supermarkets, your sugary
>> prefab products, your ready-made sauces and your cheap industry meats?
>> If there's one thing this newsgroup taught me, it's how reluctant you
>> are to use real ingredients.
>>
>
>How many in here can even make a pie from scratch?

I've made thousands... I don't care much for pie but it was my job so
I made pies for nearly 400 from absolute scratch... and not one person
ever complained other than they didn't get enough. The best apple pie
is made with dehy apples...
Apple Pie Filling from Dehydrated Apples

The nicest apple pies I've ever made were where the filling was
prepared from dried (dehydrated) apples, the apple flavor is more
intense and the texture less mushy; obviously there is less work
and no waste. Dried apples are easily available from stupidmarkets
at reasonable prices especially from markets that sell bulk and from
so-called health food shops. And of course there are no storage
problems with dehydrated fruits, they last about forever.

One pound of dehydated apples equals approximately ten pounds of
fresh. To one pound of dehydrated apples add 2 quarts of water and
*slowly* bring to a gentle boil, stir occasionally and cook 5 minutes,
covered. Turn off heat and let rest, covered, till room temperature.
Make a slurry of cornstarch and cold water; bring apples back to boil
and add cornstarch mixture and cook until thick and clear. Turn off
heat.

While still hot carefully blend in sugar (about 1 pound), a pinch of
salt, butter (about 2 ounces), a tsp of cinnamon, 1/4 tsp nutmeg and
the juice of one lemon. Cool throughly. May be refrigerated up to
two days for later use.

Scale about 3 1/2 cups filling into each unbaked pie crust, cover with
top crust and bake at 425 degrees F for about 45 minutes, until crust
is nicely browned.

On 2016-10-13 5:37 PM, graham wrote:
> On 10/13/2016 3:19 PM, Dave Smith wrote:
>> On 2016-10-13 12:21 PM, Janet wrote:
>>> In article >, says...
>>
>>>>> Apple pie, blackcurrant pie, etc. Remember, apple pie isn't American
>>>>>
>>>>> Janet UK
>>>>
>>>> Just *perfected* by Americans.
>>>
>>> Don't make me laugh. Just look at this thread, Cheri, and count how
>>> many Americans can make a pie. All Americans do is open a can of
>>> filling, add ready made, ready rolled pastry, serve it with some ersatz
>>> spray foam crap then say you'd rather buy one ready made by Swansons.
>>> No wonder you've all got soggy bottoms.
>>
>>
>>
>> LOL. There is some irony to the stereotypical boasting, especially
>> considering the number of people in a cooking newsgroup who cannot make
>> pie pastry. The common view in here is that it simply isn't worth the
>> effort to make pie dough.
>>
> But it's so easy!

Yep... easy as pie. There are a number of people here who have
reported that they cannot make pie pastry or that they prefer to just
buy pies or pie shells. Yet that those does not stop someone from
making a claim that Americans perfected apple pie.

On Thursday, October 13, 2016 at 3:21:10 PM UTC-5, Bruce wrote:
>
> Where would you be without your supermarkets, your sugary
> prefab products, your ready-made sauces and your cheap industry meats?
> If there's one thing this newsgroup taught me, it's how reluctant you
> are to use real ingredients.
>
>
Don't judge everybody, whether here in the USA or anywhere
else in the world, by what is posted and what you read on
this group. The posters here are a tiny, tiny fraction,
even could be considered a speck, of the people in the USA.

On 2016-10-13 6:23 PM, Brooklyn1 wrote:
> On Thu, 13 Oct 2016 17:22:15 -0400, Dave Smith
> > wrote:
>
>> On 2016-10-13 4:21 PM, Bruce wrote:
>>> In article >, Cheri says...
>>
>>>>>> Don't make me laugh. Just look at this thread, Cheri, and count how
>>>>>> many Americans can make a pie. All Americans do is open a can of
>>>>>> filling, add ready made, ready rolled pastry, serve it with some ersatz
>>>>>> spray foam crap then say you'd rather buy one ready made by Swansons.
>>>>>> No wonder you've all got soggy bottoms.
>>>>
>>>> Don't judge American cooks by how you do things with your soggy Brit brain.
>>>
>>> She's right. Where would you be without your supermarkets, your sugary
>>> prefab products, your ready-made sauces and your cheap industry meats?
>>> If there's one thing this newsgroup taught me, it's how reluctant you
>>> are to use real ingredients.
>>>
>>
>> How many in here can even make a pie from scratch?
>
> I've made thousands... I don't care much for pie but it was my job so
> I made pies for nearly 400 from absolute scratch...

You made such great pie that you don't like it. Enough said.

In article >,
says...
>
> On Thursday, October 13, 2016 at 3:21:10 PM UTC-5, Bruce wrote:
> >
> > Where would you be without your supermarkets, your sugary
> > prefab products, your ready-made sauces and your cheap industry meats?
> > If there's one thing this newsgroup taught me, it's how reluctant you
> > are to use real ingredients.
> >
> >
> Don't judge everybody, whether here in the USA or anywhere
> else in the world, by what is posted and what you read on
> this group. The posters here are a tiny, tiny fraction,
> even could be considered a speck, of the people in the USA.

True.

On 10/13/2016 4:24 PM, Dave Smith wrote:
> On 2016-10-13 5:37 PM, graham wrote:
>> On 10/13/2016 3:19 PM, Dave Smith wrote:
>>> On 2016-10-13 12:21 PM, Janet wrote:
>>>> In article >, says...
>>>
>>>>>> Apple pie, blackcurrant pie, etc. Remember, apple pie isn't American
>>>>>>
>>>>>> Janet UK
>>>>>
>>>>> Just *perfected* by Americans.
>>>>
>>>> Don't make me laugh. Just look at this thread, Cheri, and count
>>>> how
>>>> many Americans can make a pie. All Americans do is open a can of
>>>> filling, add ready made, ready rolled pastry, serve it with some ersatz
>>>> spray foam crap then say you'd rather buy one ready made by Swansons.
>>>> No wonder you've all got soggy bottoms.
>>>
>>>
>>>
>>> LOL. There is some irony to the stereotypical boasting, especially
>>> considering the number of people in a cooking newsgroup who cannot make
>>> pie pastry. The common view in here is that it simply isn't worth the
>>> effort to make pie dough.
>>>
>> But it's so easy!
>
> Yep... easy as pie. There are a number of people here who have
> reported that they cannot make pie pastry or that they prefer to just
> buy pies or pie shells. Yet that those does not stop someone from
> making a claim that Americans perfected apple pie.
>
My mother made a superb blackberry and apple pie. A cooking-apple tree
infested with blackberry brambles hung over the neighbouring fence near
the kitchen door. She could pick both ingredients in less than 5 minutes.

On Thu, 13 Oct 2016 16:58:24 -0600, graham > wrote:

>On 10/13/2016 4:24 PM, Dave Smith wrote:
>> On 2016-10-13 5:37 PM, graham wrote:
>>> On 10/13/2016 3:19 PM, Dave Smith wrote:
>>>> On 2016-10-13 12:21 PM, Janet wrote:
>>>>> In article >, says...
>>>>
>>>>>>> Apple pie, blackcurrant pie, etc. Remember, apple pie isn't American
>>>>>>>
>>>>>>> Janet UK
>>>>>>
>>>>>> Just *perfected* by Americans.
>>>>>
>>>>> Don't make me laugh. Just look at this thread, Cheri, and count
>>>>> how
>>>>> many Americans can make a pie. All Americans do is open a can of
>>>>> filling, add ready made, ready rolled pastry, serve it with some ersatz
>>>>> spray foam crap then say you'd rather buy one ready made by Swansons.
>>>>> No wonder you've all got soggy bottoms.
>>>>
>>>>
>>>>
>>>> LOL. There is some irony to the stereotypical boasting, especially
>>>> considering the number of people in a cooking newsgroup who cannot make
>>>> pie pastry. The common view in here is that it simply isn't worth the
>>>> effort to make pie dough.
>>>>
>>> But it's so easy!
>>
>> Yep... easy as pie. There are a number of people here who have
>> reported that they cannot make pie pastry or that they prefer to just
>> buy pies or pie shells. Yet that those does not stop someone from
>> making a claim that Americans perfected apple pie.
>>
>My mother made a superb blackberry and apple pie. A cooking-apple tree
>infested with blackberry brambles hung over the neighbouring fence near
>the kitchen door. She could pick both ingredients in less than 5 minutes.

Love that - good Bramley apples and blackberries, nice as a crumble
too.

On 10/13/2016 5:22 PM, Dave Smith wrote:

>> She's right. Where would you be without your supermarkets, your sugary
>> prefab products, your ready-made sauces and your cheap industry meats?
>> If there's one thing this newsgroup taught me, it's how reluctant you
>> are to use real ingredients.
>>
>
> How many in here can even make a pie from scratch?
>

I can, but my wife's is better. We have at times cheated with pre-made
crust but never buy the canned filling. Nothing beat home made,
especially with a good flaky crust.

On 2016-10-13, graham > wrote:

> My mother made a superb blackberry and apple pie. A cooking-apple tree
> infested with blackberry brambles hung over the neighbouring fence near
> the kitchen door. She could pick both ingredients in less than 5 minutes.

Sounds like pie heaven.

nb

On 2016-10-13, Dave Smith > wrote:

> How many in here can even make a pie from scratch?

You know I can.

Jes made a blind-baked short crust fer a quiche. I gotta get a 9"
"deep dish" pan (9"x1.5"), but Chicago MetalLic wants an arm and a leg
fer the damn things.

My next goal is a true British pork pie (à la Great Expectations) made
with a "hot-water" crust.

nb

In article >,
Cindy Hamilton > wrote:

> C. Either C-90 or K&R (I am a dinosaur). Oh, sure, I use C-99 compilers,
> but I can't be having with their newfangled features.

Me too! I compiled mostly with gcc.

leo

>LZ182413785USOn 13 Oct 2016 23:47:17 GMT, notbob > wrote:

>On 2016-10-13, Dave Smith > wrote:
>
>> How many in here can even make a pie from scratch?
>
>You know I can.
>
>Jes made a blind-baked short crust fer a quiche. I gotta get a 9"
>"deep dish" pan (9"x1.5"), but Chicago MetalLic wants an arm and a leg
>fer the damn things.
>
>My next goal is a true British pork pie (à la Great Expectations) made
>with a "hot-water" crust.
>
>nb

It's not as difficult as it looks - the results are worthwhile

On 10/13/2016 5:28 PM, notbob wrote:
> On 2016-10-13, graham > wrote:
>
>> My mother made a superb blackberry and apple pie. A cooking-apple tree
>> infested with blackberry brambles hung over the neighbouring fence near
>> the kitchen door. She could pick both ingredients in less than 5 minutes.
>
> Sounds like pie heaven.
>
> nb
>
She was a very good cook and baker. However, she failed at making bread
but that didn't matter as one of the 2 village bakers was nearby.

On 10/13/2016 5:03 PM, wrote:
> On Thu, 13 Oct 2016 16:58:24 -0600, graham > wrote:
>
>> On 10/13/2016 4:24 PM, Dave Smith wrote:
>>> On 2016-10-13 5:37 PM, graham wrote:
>>>> On 10/13/2016 3:19 PM, Dave Smith wrote:
>>>>> On 2016-10-13 12:21 PM, Janet wrote:
>>>>>> In article >, says...
>>>>>
>>>>>>>> Apple pie, blackcurrant pie, etc. Remember, apple pie isn't American
>>>>>>>>
>>>>>>>> Janet UK
>>>>>>>
>>>>>>> Just *perfected* by Americans.
>>>>>>
>>>>>> Don't make me laugh. Just look at this thread, Cheri, and count
>>>>>> how
>>>>>> many Americans can make a pie. All Americans do is open a can of
>>>>>> filling, add ready made, ready rolled pastry, serve it with some ersatz
>>>>>> spray foam crap then say you'd rather buy one ready made by Swansons.
>>>>>> No wonder you've all got soggy bottoms.
>>>>>
>>>>>
>>>>>
>>>>> LOL. There is some irony to the stereotypical boasting, especially
>>>>> considering the number of people in a cooking newsgroup who cannot make
>>>>> pie pastry. The common view in here is that it simply isn't worth the
>>>>> effort to make pie dough.
>>>>>
>>>> But it's so easy!
>>>
>>> Yep... easy as pie. There are a number of people here who have
>>> reported that they cannot make pie pastry or that they prefer to just
>>> buy pies or pie shells. Yet that those does not stop someone from
>>> making a claim that Americans perfected apple pie.
>>>
>> My mother made a superb blackberry and apple pie. A cooking-apple tree
>> infested with blackberry brambles hung over the neighbouring fence near
>> the kitchen door. She could pick both ingredients in less than 5 minutes.
>
> Love that - good Bramley apples and blackberries, nice as a crumble
> too.
>
I wish I knew her method for cooking pig's fry (a mix of offal) that she
used to cook on Tuesday's during the winter (the butcher slaughtered on
Monday afternoons).

In article >,
says...
>
> On Thursday, October 13, 2016 at 3:21:10 PM UTC-5, Bruce wrote:
> >
> > Where would you be without your supermarkets, your sugary
> > prefab products, your ready-made sauces and your cheap industry meats?
> > If there's one thing this newsgroup taught me, it's how reluctant you
> > are to use real ingredients.
> >
> >
> Don't judge everybody, whether here in the USA or anywhere
> else in the world, by what is posted

and remember, the same applies to pies.

Janet UK

In article >, gravesend10
@verizon.net says...
>
> On Thu, 13 Oct 2016 17:22:15 -0400, Dave Smith
> > wrote:
>
> >On 2016-10-13 4:21 PM, Bruce wrote:
> >> In article >, Cheri says...
> >
> >>>>> Don't make me laugh. Just look at this thread, Cheri, and count how
> >>>>> many Americans can make a pie. All Americans do is open a can of
> >>>>> filling, add ready made, ready rolled pastry, serve it with some ersatz
> >>>>> spray foam crap then say you'd rather buy one ready made by Swansons.
> >>>>> No wonder you've all got soggy bottoms.
> >>>
> >>> Don't judge American cooks by how you do things with your soggy Brit brain.
> >>
> >> She's right. Where would you be without your supermarkets, your sugary
> >> prefab products, your ready-made sauces and your cheap industry meats?
> >> If there's one thing this newsgroup taught me, it's how reluctant you
> >> are to use real ingredients.
> >>
> >
> >How many in here can even make a pie from scratch?
>
> I've made thousands... I don't care much for pie but it was my job so
> I made pies for nearly 400 from absolute scratch... and not one person
> ever complained other than they didn't get enough. The best apple pie
> is made with dehy apples...
> Apple Pie Filling from Dehydrated Apples

I rest my case.

Janet UK

"graham" wrote in message ...

On 10/13/2016 4:24 PM, Dave Smith wrote:
> On 2016-10-13 5:37 PM, graham wrote:
>> On 10/13/2016 3:19 PM, Dave Smith wrote:
>>> On 2016-10-13 12:21 PM, Janet wrote:
>>>> In article >, says...
>>>
>>>>>> Apple pie, blackcurrant pie, etc. Remember, apple pie isn't American
>>>>>>
>>>>>> Janet UK
>>>>>
>>>>> Just *perfected* by Americans.
>>>>
>>>> Don't make me laugh. Just look at this thread, Cheri, and count
>>>> how
>>>> many Americans can make a pie. All Americans do is open a can of
>>>> filling, add ready made, ready rolled pastry, serve it with some ersatz
>>>> spray foam crap then say you'd rather buy one ready made by Swansons.
>>>> No wonder you've all got soggy bottoms.
>>>
>>>
>>>
>>> LOL. There is some irony to the stereotypical boasting, especially
>>> considering the number of people in a cooking newsgroup who cannot make
>>> pie pastry. The common view in here is that it simply isn't worth the
>>> effort to make pie dough.
>>>
>> But it's so easy!
>
> Yep... easy as pie. There are a number of people here who have
> reported that they cannot make pie pastry or that they prefer to just
> buy pies or pie shells. Yet that those does not stop someone from
> making a claim that Americans perfected apple pie.
>
My mother made a superb blackberry and apple pie. A cooking-apple tree
infested with blackberry brambles hung over the neighbouring fence near
the kitchen door. She could pick both ingredients in less than 5 minutes.

===============

Exactly the same here. That is what I do I make my pies with fruit I
grow myself. I have been making crumbles too for the freezer with the last
of the blackberries and apples this year.



--
http://www.helpforheroes.org.uk

On Thursday, October 13, 2016 at 8:46:48 PM UTC-4, Janet wrote:
> In article >, gravesend10
> @verizon.net says...
> >
> > On Thu, 13 Oct 2016 17:22:15 -0400, Dave Smith
> > > wrote:
> >
> > >On 2016-10-13 4:21 PM, Bruce wrote:
> > >> In article >, Cheri says...
> > >
> > >>>>> Don't make me laugh. Just look at this thread, Cheri, and count how
> > >>>>> many Americans can make a pie. All Americans do is open a can of
> > >>>>> filling, add ready made, ready rolled pastry, serve it with some ersatz
> > >>>>> spray foam crap then say you'd rather buy one ready made by Swansons.
> > >>>>> No wonder you've all got soggy bottoms.
> > >>>
> > >>> Don't judge American cooks by how you do things with your soggy Brit brain.
> > >>
> > >> She's right. Where would you be without your supermarkets, your sugary
> > >> prefab products, your ready-made sauces and your cheap industry meats?
> > >> If there's one thing this newsgroup taught me, it's how reluctant you
> > >> are to use real ingredients.
> > >>
> > >
> > >How many in here can even make a pie from scratch?
> >
> > I've made thousands... I don't care much for pie but it was my job so
> > I made pies for nearly 400 from absolute scratch... and not one person
> > ever complained other than they didn't get enough. The best apple pie
> > is made with dehy apples...
> > Apple Pie Filling from Dehydrated Apples
>
> I rest my case.
>
> Janet UK

Dried apples have a long tradition. How else would our pioneers have
made sweets in the winter? Granted, they dried their own.

Cindy Hamilton

In article >,
Cindy Hamilton says...
>
> On Thursday, October 13, 2016 at 8:46:48 PM UTC-4, Janet wrote:
> > In article >, gravesend10
> > @verizon.net says...
> > >
> > > On Thu, 13 Oct 2016 17:22:15 -0400, Dave Smith
> > > > wrote:
> > >
> > > >On 2016-10-13 4:21 PM, Bruce wrote:
> > > >> In article >, Cheri says...
> > > >
> > > >>>>> Don't make me laugh. Just look at this thread, Cheri, and count how
> > > >>>>> many Americans can make a pie. All Americans do is open a can of
> > > >>>>> filling, add ready made, ready rolled pastry, serve it with some ersatz
> > > >>>>> spray foam crap then say you'd rather buy one ready made by Swansons.
> > > >>>>> No wonder you've all got soggy bottoms.
> > > >>>
> > > >>> Don't judge American cooks by how you do things with your soggy Brit brain.
> > > >>
> > > >> She's right. Where would you be without your supermarkets, your sugary
> > > >> prefab products, your ready-made sauces and your cheap industry meats?
> > > >> If there's one thing this newsgroup taught me, it's how reluctant you
> > > >> are to use real ingredients.
> > > >>
> > > >
> > > >How many in here can even make a pie from scratch?
> > >
> > > I've made thousands... I don't care much for pie but it was my job so
> > > I made pies for nearly 400 from absolute scratch... and not one person
> > > ever complained other than they didn't get enough. The best apple pie
> > > is made with dehy apples...
> > > Apple Pie Filling from Dehydrated Apples
> >
> > I rest my case.
> >
> > Janet UK
>
> Dried apples have a long tradition. How else would our pioneers have
> made sweets in the winter?

So those European pioneers let apples lie around and instead of rotting
they became dehydrated?

"Bruce" wrote in message
T...

In article >,
Cindy Hamilton says...
>
> On Thursday, October 13, 2016 at 8:46:48 PM UTC-4, Janet wrote:
> > In article >, gravesend10
> > @verizon.net says...
> > >
> > > On Thu, 13 Oct 2016 17:22:15 -0400, Dave Smith
> > > > wrote:
> > >
> > > >On 2016-10-13 4:21 PM, Bruce wrote:
> > > >> In article >, Cheri says...
> > > >
> > > >>>>> Don't make me laugh. Just look at this thread, Cheri, and
> > > >>>>> count how
> > > >>>>> many Americans can make a pie. All Americans do is open a can of
> > > >>>>> filling, add ready made, ready rolled pastry, serve it with some
> > > >>>>> ersatz
> > > >>>>> spray foam crap then say you'd rather buy one ready made by
> > > >>>>> Swansons.
> > > >>>>> No wonder you've all got soggy bottoms.
> > > >>>
> > > >>> Don't judge American cooks by how you do things with your soggy
> > > >>> Brit brain.
> > > >>
> > > >> She's right. Where would you be without your supermarkets, your
> > > >> sugary
> > > >> prefab products, your ready-made sauces and your cheap industry
> > > >> meats?
> > > >> If there's one thing this newsgroup taught me, it's how reluctant
> > > >> you
> > > >> are to use real ingredients.
> > > >>
> > > >
> > > >How many in here can even make a pie from scratch?
> > >
> > > I've made thousands... I don't care much for pie but it was my job so
> > > I made pies for nearly 400 from absolute scratch... and not one person
> > > ever complained other than they didn't get enough. The best apple pie
> > > is made with dehy apples...
> > > Apple Pie Filling from Dehydrated Apples
> >
> > I rest my case.
> >
> > Janet UK
>
> Dried apples have a long tradition. How else would our pioneers have
> made sweets in the winter?

So those European pioneers let apples lie around and instead of rotting
they became dehydrated?

======================

I don't know what they used to dehydrate their apples, but I have a
dehydrator)

This is mine:

http://www.ukjuicers.com/excalibur-9...FQaVGwodidwJnA

--
http://www.helpforheroes.org.uk

On 10/9/2016 10:12 AM, graham wrote:
> Looks good!
> http://tiny.cc/3vjqfy

I am not a big fan of mushrooms. I sure don't want them in my chicken
pot pie. I don't want bacon in chicken pot pie, either. I love bacon
but it does have it's place... right next to the eggs at breakfast.

Jill

>LZ182413785On Fri, 14 Oct 2016 12:02:31 +0100, "Ophelia" > wrote:

>"Bruce" wrote in message
ET...
>
>In article >,
>Cindy Hamilton says...
>>
>> On Thursday, October 13, 2016 at 8:46:48 PM UTC-4, Janet wrote:
>> > In article >, gravesend10
>> > @verizon.net says...
>> > >
>> > > On Thu, 13 Oct 2016 17:22:15 -0400, Dave Smith
>> > > > wrote:
>> > >
>> > > >On 2016-10-13 4:21 PM, Bruce wrote:
>> > > >> In article >, Cheri says...
>> > > >
>> > > >>>>> Don't make me laugh. Just look at this thread, Cheri, and
>> > > >>>>> count how
>> > > >>>>> many Americans can make a pie. All Americans do is open a can of
>> > > >>>>> filling, add ready made, ready rolled pastry, serve it with some
>> > > >>>>> ersatz
>> > > >>>>> spray foam crap then say you'd rather buy one ready made by
>> > > >>>>> Swansons.
>> > > >>>>> No wonder you've all got soggy bottoms.
>> > > >>>
>> > > >>> Don't judge American cooks by how you do things with your soggy
>> > > >>> Brit brain.
>> > > >>
>> > > >> She's right. Where would you be without your supermarkets, your
>> > > >> sugary
>> > > >> prefab products, your ready-made sauces and your cheap industry
>> > > >> meats?
>> > > >> If there's one thing this newsgroup taught me, it's how reluctant
>> > > >> you
>> > > >> are to use real ingredients.
>> > > >>
>> > > >
>> > > >How many in here can even make a pie from scratch?
>> > >
>> > > I've made thousands... I don't care much for pie but it was my job so
>> > > I made pies for nearly 400 from absolute scratch... and not one person
>> > > ever complained other than they didn't get enough. The best apple pie
>> > > is made with dehy apples...
>> > > Apple Pie Filling from Dehydrated Apples
>> >
>> > I rest my case.
>> >
>> > Janet UK
>>
>> Dried apples have a long tradition. How else would our pioneers have
>> made sweets in the winter?
>
>So those European pioneers let apples lie around and instead of rotting
>they became dehydrated?
>
>======================
>
>I don't know what they used to dehydrate their apples, but I have a
>dehydrator)
>
>This is mine:
>
>http://www.ukjuicers.com/excalibur-9...FQaVGwodidwJnA

Windfalls make the best cider! That's 'hard' cider, not that brown
apple juice stuff.

On Friday, October 14, 2016 at 6:55:16 AM UTC-4, Bruce wrote:
> In article >,
> Cindy Hamilton says...
> >
> > On Thursday, October 13, 2016 at 8:46:48 PM UTC-4, Janet wrote:
> > > In article >, gravesend10
> > > @verizon.net says...
> > > >
> > > > On Thu, 13 Oct 2016 17:22:15 -0400, Dave Smith
> > > > > wrote:
> > > >
> > > > >On 2016-10-13 4:21 PM, Bruce wrote:
> > > > >> In article >, Cheri says...
> > > > >
> > > > >>>>> Don't make me laugh. Just look at this thread, Cheri, and count how
> > > > >>>>> many Americans can make a pie. All Americans do is open a can of
> > > > >>>>> filling, add ready made, ready rolled pastry, serve it with some ersatz
> > > > >>>>> spray foam crap then say you'd rather buy one ready made by Swansons.
> > > > >>>>> No wonder you've all got soggy bottoms.
> > > > >>>
> > > > >>> Don't judge American cooks by how you do things with your soggy Brit brain.
> > > > >>
> > > > >> She's right. Where would you be without your supermarkets, your sugary
> > > > >> prefab products, your ready-made sauces and your cheap industry meats?
> > > > >> If there's one thing this newsgroup taught me, it's how reluctant you
> > > > >> are to use real ingredients.
> > > > >>
> > > > >
> > > > >How many in here can even make a pie from scratch?
> > > >
> > > > I've made thousands... I don't care much for pie but it was my job so
> > > > I made pies for nearly 400 from absolute scratch... and not one person
> > > > ever complained other than they didn't get enough. The best apple pie
> > > > is made with dehy apples...
> > > > Apple Pie Filling from Dehydrated Apples
> > >
> > > I rest my case.
> > >
> > > Janet UK
> >
> > Dried apples have a long tradition. How else would our pioneers have
> > made sweets in the winter?
>
> So those European pioneers let apples lie around and instead of rotting
> they became dehydrated?

They sliced them and dried them by threading them on string or
spreading them out on boards.

Cindy Hamilton

On 2016-10-14 9:20 AM, Cindy Hamilton wrote:
> On Friday, October 14, 2016 at 6:55:16 AM UTC-4, Bruce wrote:

>> So those European pioneers let apples lie around and instead of rotting
>> they became dehydrated?
>
> They sliced them and dried them by threading them on string or
> spreading them out on boards.


Apples were not commonly eaten the way they are now. The were often used
as a sweetener in cooking and baking. When sugar was very expensive and
hard to get, apples and dried apples provided the sweetness. They also
made a lot of cider... hard cider, some of which was freeze fractioned
to make applejack.

In article >,
says...
>
> On Thursday, October 13, 2016 at 8:46:48 PM UTC-4, Janet wrote:
> > In article >, gravesend10
> > @verizon.net says...
> > >
> > > On Thu, 13 Oct 2016 17:22:15 -0400, Dave Smith
> > > > wrote:
> > >
> > > >On 2016-10-13 4:21 PM, Bruce wrote:
> > > >> In article >, Cheri says...
> > > >
> > > >>>>> Don't make me laugh. Just look at this thread, Cheri, and count how
> > > >>>>> many Americans can make a pie. All Americans do is open a can of
> > > >>>>> filling, add ready made, ready rolled pastry, serve it with some ersatz
> > > >>>>> spray foam crap then say you'd rather buy one ready made by Swansons.
> > > >>>>> No wonder you've all got soggy bottoms.
> > > >>>
> > > >>> Don't judge American cooks by how you do things with your soggy Brit brain.
> > > >>
> > > >> She's right. Where would you be without your supermarkets, your sugary
> > > >> prefab products, your ready-made sauces and your cheap industry meats?
> > > >> If there's one thing this newsgroup taught me, it's how reluctant you
> > > >> are to use real ingredients.
> > > >>
> > > >
> > > >How many in here can even make a pie from scratch?
> > >
> > > I've made thousands... I don't care much for pie but it was my job so
> > > I made pies for nearly 400 from absolute scratch... and not one person
> > > ever complained other than they didn't get enough. The best apple pie
> > > is made with dehy apples...
> > > Apple Pie Filling from Dehydrated Apples
> >
> > I rest my case.
> >
> > Janet UK
>
> Dried apples have a long tradition. How else would our pioneers have
> made sweets in the winter?

Pioneers knew from their European homes that fresh apples will store
all winter in a cool frost-free place like a coldroom or root cellar,
just like potatoes, onions,carrots etc.

Janet UK