Dinner last night

On Fri 22 Jul 2005 04:21:19a, hubert liverman wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Thu 21 Jul 2005 09:41:39p, Christine Dabney wrote in
rec.food.cooking:

Quoted message said:

On 22 Jul 2005 06:35:24 +0200, Wayne Boatwright
<[email hidden]> wrote:

>On Thu 21 Jul 2005 08:47:52p, Terry Pulliam Burd wrote in
>rec.food.cooking:
>
>> On Thu, 21 Jul 2005 10:27:42 -0400, Kate Connally
>> <[email hidden]> wrote:
>>
>> <snip>
>>
>>>Since when does cobbler have the dough on the bottom?
>>
>> What you said. Cobbler dough is on top, as any right thinking cook
>> knows. Sheesh!
>
>Then you need to read more cobbler recipes. Many recipes are
>constructed in the manner of this recipe. The batter cooks up
>through and over most of the fruit. It *is* a cobbler.
>
>In the case of cobblers that use a stiff biscuit dough, then the
>dough is either dropped onto the hot fruit or rolled and cut out and
>placed on top.

And then there are southern style cobblers, which aren't like the
others..but made with something like pie dough....

Absolutely. Many southern style cobblers are really like deep-dish
pies, always with a rolled out top pastry and often with a bottom
pastry as well. This is what my grandmothers and mother made.

--
Wayne Boatwright *¿*

In my area of Alabama,bottom pastry and woven lattace top. The top
butter brushed and sprinkled with sugar. The primary fruits,depending on
season, are apple,peach,and blueberry.,,then there are those 'canned
things wearing a fruit costume' (Gramdma just rolled over in her grave).

Darn,,now I gotta make one tomorrow!

Hubert

In NE Mississippi, the primary fruits are peach and blackberry followed,
if available, by muscadine grape. Bottom and top solid pastry, probably
brushed with butter or cream and sugar sprinkled on top. Oh, what I would
give for a couple of quarts of fresh blackberries! When available here in
stores, they go for $3-4 a half pint. :-(

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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On Fri 22 Jul 2005 02:17:12a, Christine Dabney wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Thu 21 Jul 2005 09:41:39p, Christine Dabney wrote in rec.food.cooking:

Quoted message said:

Quoted message said:

And then there are southern style cobblers, which aren't like the
others..but made with something like pie dough....

Absolutely. Many southern style cobblers are really like deep-dish pies,
always with a rolled out top pastry and often with a bottom pastry as
well. This is what my grandmothers and mother made.

Yes!!!!!!!!!!!!!!!!!!!!

Christine, who really wants to meet Wayne someday on her travels
through Phoenix...

I would like that, too, Christine. Let me know when you're coming through.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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Tested on: 7/22/2005 4:47:39 AM
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Wayne Boatwright said:

Oh, what I would
give for a couple of quarts of fresh blackberries! When available here in
stores, they go for $3-4 a half pint. :-(

Yeow! That's the price of currents out here. Haven't had current pie
since I was a kid. Yummy stuff.

Cindy Fuller said:

In article <[email hidden]>,

Kate Connally said:

Since when does cobbler have the dough on the bottom?

It's more of a batter than a dough. And the peaches tend to sink.
Think of those old Bisquick "impossible pies" that were popular among
some people in the 1970's and you get the idea.

I suspected as much. However I must disagree about
calling it a cobbler at all, much less that one true
cobbler. I'm sure it's delicious, but a cobbler
has dough, not batter. The dough is a sweet, somewhat
biscuit-like dough that is plopped down in large spoonfuls
on top of the fruit. :-)

Kate

hubert liverman said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Thu 21 Jul 2005 09:41:39p, Christine Dabney wrote in rec.food.cooking:

Quoted message said:

On 22 Jul 2005 06:35:24 +0200, Wayne Boatwright
<[email hidden]> wrote:

>On Thu 21 Jul 2005 08:47:52p, Terry Pulliam Burd wrote in
>rec.food.cooking:
>
>> On Thu, 21 Jul 2005 10:27:42 -0400, Kate Connally <[email hidden]>
>> wrote:
>>
>> <snip>
>>
>>>Since when does cobbler have the dough on the bottom?
>>
>> What you said. Cobbler dough is on top, as any right thinking cook
>> knows. Sheesh!
>
>Then you need to read more cobbler recipes. Many recipes are
>constructed in the manner of this recipe. The batter cooks up through
>and over most of the fruit. It *is* a cobbler.
>
>In the case of cobblers that use a stiff biscuit dough, then the dough
>is either dropped onto the hot fruit or rolled and cut out and placed on
>top.

And then there are southern style cobblers, which aren't like the
others..but made with something like pie dough....

Absolutely. Many southern style cobblers are really like deep-dish pies,
always with a rolled out top pastry and often with a bottom pastry as

well.

Quoted message said:

This is what my grandmothers and mother made.

--
Wayne Boatwright *¿*

In my area of Alabama,bottom pastry and woven lattace top. The top butter
brushed and sprinkled with sugar. The primary fruits,depending on season,
are apple,peach,and blueberry.,,then there are those 'canned things wearing
a fruit costume' (Gramdma just rolled over in her grave).

Darn,,now I gotta make one tomorrow!

Uh, what you're describing is a pie, not a cobbler. :-)
That's exactly the way I make cherry or grape pie, which
are the only 2 that I use a lattice top on.

Kate

Wayne Boatwright said:

On Thu 21 Jul 2005 09:41:39p, Christine Dabney wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Thu 21 Jul 2005 08:47:52p, Terry Pulliam Burd wrote in
rec.food.cooking:

> On Thu, 21 Jul 2005 10:27:42 -0400, Kate Connally <[email hidden]>
> wrote:
>
> <snip>
>
>>Since when does cobbler have the dough on the bottom?
>
> What you said. Cobbler dough is on top, as any right thinking cook
> knows. Sheesh!

Then you need to read more cobbler recipes. Many recipes are
constructed in the manner of this recipe. The batter cooks up through
and over most of the fruit. It *is* a cobbler.

In the case of cobblers that use a stiff biscuit dough, then the dough
is either dropped onto the hot fruit or rolled and cut out and placed on
top.

And then there are southern style cobblers, which aren't like the
others..but made with something like pie dough....

Absolutely. Many southern style cobblers are really like deep-dish pies,
always with a rolled out top pastry and often with a bottom pastry as well.
This is what my grandmothers and mother made.

Jeez, I guess you're one of those people who think dumplings
(as in chicken 'n dumplings) are those noodle-like things
rather than a *proper* biscuit-like thing. :-)

Kate

On Fri 22 Jul 2005 07:26:02a, sf wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

Oh, what I would
give for a couple of quarts of fresh blackberries! When available
here in stores, they go for $3-4 a half pint. :-(

Yeow! That's the price of currents out here. Haven't had current pie
since I was a kid. Yummy stuff.

I can't even get currants. For those I would occasionally pay the price.
Back in Ohio my parents had red, black, and white currant bushes. We always
had enough.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Fri 22 Jul 2005 07:44:50a, Kate Connally wrote in rec.food.cooking:

Quoted message said:

hubert liverman said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Thu 21 Jul 2005 09:41:39p, Christine Dabney wrote in
rec.food.cooking:

> On 22 Jul 2005 06:35:24 +0200, Wayne Boatwright
> <[email hidden]> wrote:
>
>>On Thu 21 Jul 2005 08:47:52p, Terry Pulliam Burd wrote in
>>rec.food.cooking:
>>
>>> On Thu, 21 Jul 2005 10:27:42 -0400, Kate Connally
>>> <[email hidden]> wrote:
>>>
>>> <snip>
>>>
>>>>Since when does cobbler have the dough on the bottom?
>>>
>>> What you said. Cobbler dough is on top, as any right thinking
>>> cook knows. Sheesh!
>>
>>Then you need to read more cobbler recipes. Many recipes are
>>constructed in the manner of this recipe. The batter cooks up
>>through and over most of the fruit. It *is* a cobbler.
>>
>>In the case of cobblers that use a stiff biscuit dough, then the
>>dough is either dropped onto the hot fruit or rolled and cut out
>>and placed on top.
>
> And then there are southern style cobblers, which aren't like the
> others..but made with something like pie dough....

Absolutely. Many southern style cobblers are really like deep-dish
pies, always with a rolled out top pastry and often with a bottom
pastry as well. This is what my grandmothers and mother made.

--
Wayne Boatwright *¿*

In my area of Alabama,bottom pastry and woven lattace top. The top
butter brushed and sprinkled with sugar. The primary fruits,depending
on season, are apple,peach,and blueberry.,,then there are those 'canned
things wearing a fruit costume' (Gramdma just rolled over in her
grave).

Darn,,now I gotta make one tomorrow!

Uh, what you're describing is a pie, not a cobbler. :-)
That's exactly the way I make cherry or grape pie, which
are the only 2 that I use a lattice top on.

Kate

That depends on where you are, Kate. I doubt you make your cherry and
grape pies 4 inches deep. Southern style cobblers are usually that depth
and use a pastry crust. I had never seen any other kind until I was an
adult. I don't even like the biscuit dough style toppings. Much too
doughy for me.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Fri 22 Jul 2005 07:41:31a, Kate Connally wrote in rec.food.cooking:

Quoted message said:

Cindy Fuller said:

In article <[email hidden]>,

Kate Connally said:

Since when does cobbler have the dough on the bottom?

It's more of a batter than a dough. And the peaches tend to sink.
Think of those old Bisquick "impossible pies" that were popular among
some people in the 1970's and you get the idea.

I suspected as much. However I must disagree about
calling it a cobbler at all, much less that one true
cobbler. I'm sure it's delicious, but a cobbler
has dough, not batter. The dough is a sweet, somewhat
biscuit-like dough that is plopped down in large spoonfuls
on top of the fruit. :-)

Kate

That is not universally true.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Fri 22 Jul 2005 07:47:51a, Kate Connally wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Thu 21 Jul 2005 09:41:39p, Christine Dabney wrote in
rec.food.cooking:

Quoted message said:

On 22 Jul 2005 06:35:24 +0200, Wayne Boatwright
<[email hidden]> wrote:

>On Thu 21 Jul 2005 08:47:52p, Terry Pulliam Burd wrote in
>rec.food.cooking:
>
>> On Thu, 21 Jul 2005 10:27:42 -0400, Kate Connally
>> <[email hidden]> wrote:
>>
>> <snip>
>>
>>>Since when does cobbler have the dough on the bottom?
>>
>> What you said. Cobbler dough is on top, as any right thinking cook
>> knows. Sheesh!
>
>Then you need to read more cobbler recipes. Many recipes are
>constructed in the manner of this recipe. The batter cooks up
>through and over most of the fruit. It *is* a cobbler.
>
>In the case of cobblers that use a stiff biscuit dough, then the
>dough is either dropped onto the hot fruit or rolled and cut out and
>placed on top.

And then there are southern style cobblers, which aren't like the
others..but made with something like pie dough....

Absolutely. Many southern style cobblers are really like deep-dish
pies, always with a rolled out top pastry and often with a bottom
pastry as well. This is what my grandmothers and mother made.

Jeez, I guess you're one of those people who think dumplings
(as in chicken 'n dumplings) are those noodle-like things
rather than a *proper* biscuit-like thing. :-)

Kate

That would be me. :-) I like both types of dumplings, but I have a slight
preference for rolled dumplings (not as small as noodles).

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright said:

On Fri 22 Jul 2005 07:26:02a, sf wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

Oh, what I would
give for a couple of quarts of fresh blackberries! When available
here in stores, they go for $3-4 a half pint. :-(

Yeow! That's the price of currents out here. Haven't had current pie
since I was a kid. Yummy stuff.

I can't even get currants. For those I would occasionally pay the price.
Back in Ohio my parents had red, black, and white currant bushes. We always
had enough.

I feel your pain, ole buddy. That's why I can't bring myself to pay
so much for so little. so I might as well not be tempted. It would
probably cost me anywhere up to $50 to make a currant pie.

Wayne Boatwright said:

I doubt you make your cherry and grape pies 4 inches deep.

So they're made in a springform pan?

Wayne Boatwright said:

That depends on where you are, Kate. I doubt you make your cherry and
grape pies 4 inches deep. Southern style cobblers are usually that depth
and use a pastry crust. I had never seen any other kind until I was an
adult. I don't even like the biscuit dough style toppings. Much too
doughy for me.

I had such an example of a cobbler (peach) on a roadtrip down South,
Wayne. It was definitely different from the biscuit dough toppings, and it
was DELICIOUS. 🙂~ I didn't grow up eating such desserts, so they're rather
exotic to me.

Will any decent pie crust recipe work as the topping, or is there a
particular formulation to it?

Ariane

On Fri 22 Jul 2005 12:35:11p, sf wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

I doubt you make your cherry and grape pies 4 inches deep.

So they're made in a springform pan?

No, that would probably leak. We make them in deep, glass casserole-type
dishes that have either straight or slightly flared sides. On this order...

http://tinyurl.com/d8zps

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Fri 22 Jul 2005 12:48:55p, Ariane Jenkins wrote in rec.food.cooking:

Quoted message said:

On 22 Jul 2005 16:57:43 +0200, Wayne Boatwright <[email hidden]>

Quoted message said:

That depends on where you are, Kate. I doubt you make your cherry and
grape pies 4 inches deep. Southern style cobblers are usually that
depth and use a pastry crust. I had never seen any other kind until I
was an adult. I don't even like the biscuit dough style toppings.
Much too doughy for me.

I had such an example of a cobbler (peach) on a roadtrip down
South,
Wayne. It was definitely different from the biscuit dough toppings, and
it was DELICIOUS. 🙂~ I didn't grow up eating such desserts, so
they're rather exotic to me.

Will any decent pie crust recipe work as the topping, or is
there a
particular formulation to it?

Ariane

Glad you liked it, Ariane! I use the very same pastry recipe that I use
for a traditional pie. I usually increase the recipe by 50%.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In NE Mississippi, the primary fruits are peach and blackberry followed,
if available, by muscadine grape. Bottom and top solid pastry, probably
brushed with butter or cream and sugar sprinkled on top. Oh, what I would
give for a couple of quarts of fresh blackberries! When available here in
stores, they go for $3-4 a half pint. :-(

Wish I could send you some, Wayne, I can't get out to my blackberry bush
often enough -- I'd say about half of the berries fall to the ground.
But I've made a couple of cobblers and crumbles, and 3 blackberry pies so
far. Neighbors just love me :-)

TammyM
Sacramento, California

"Cindy Fuller" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article
<[email hidden]>
,

Julian Vrieslander said:

In article
<[email hidden]>,

Cindy Fuller said:

Gently fold in raspberries...

Yeah, we know, the raspberries don't appear in the list of ingredients.
BFD.

I used google to pull up an old rfc posting, where Cindy had reported a
successful variation on the original recipe, in which raspberries were
added to the peaches. She retyped it for tonight's post, and intended
to restore the recipe to the original, orthodox, One True Cobbler.

But it was past her bedtime when she typed this in. With those farm
girl genes, her brain goes into shutdown mode very quickly after the sun
goes down.

It was late for me, I admit. The bigger problem is how early the sun
rises here during the summer. My small gray alarm clock (Jasper, our
ADHD cat) is triggered by light. Good thing we moved

ADHD?

My Sadie is also triggered by light. First light of day, she jumps on my
head and meows loudly in my ear. She's 17 years old, she can't last much
longer ;-)

to Seattle and not

Quoted message said:

to Alaska; otherwise, I'd be like Al Pacino's character in "Insomnia".

Heh. Insomnia is my middle name.

Quoted message said:

Quoted message said:

My opinion: although Cindy and I have tried this recipe with various
combos of fruit, and it never fails to please, the original peaches-only
version is still the best. Goes great with home-made whipped cream, or
vanilla ice cream.

The raspberry variation was devised to use up some berries in the
freezer. I posted it in honor of Barb Schaller's birthday last year.

I'm going to look up the raspberry variation and give it a go. A melba
cobbler. Deeeee-vine!

TammyM

Wayne Boatwright said:

Glad you liked it, Ariane! I use the very same pastry recipe that I use
for a traditional pie. I usually increase the recipe by 50%.

Thank you Wayne, I'll give it a try! I'm not a huge fan of most berry
cobblers, but I loved that peach cobbler. The Pillsbury frozen pie crust
isn't bad, but IMO, not flaky enough. I've since found a pie crust recipe
I'm happier with, and want to take another crack at it. But maybe AFTER
this wretched heat wave!

Ariane

On Fri 22 Jul 2005 02:58:00p, Ariane Jenkins wrote in rec.food.cooking:

Quoted message said:

On 22 Jul 2005 22:18:09 +0200, Wayne Boatwright <[email hidden]>

Quoted message said:

Glad you liked it, Ariane! I use the very same pastry recipe that I
use for a traditional pie. I usually increase the recipe by 50%.

Thank you Wayne, I'll give it a try! I'm not a huge fan of most
berry
cobblers, but I loved that peach cobbler. The Pillsbury frozen pie
crust isn't bad, but IMO, not flaky enough. I've since found a pie
crust recipe I'm happier with, and want to take another crack at it.
But maybe AFTER this wretched heat wave!

Sounds like a plan! Yes, I would definitely wait until it's a bit cooler.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright said:

On Fri 22 Jul 2005 12:35:11p, sf wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

I doubt you make your cherry and grape pies 4 inches deep.

So they're made in a springform pan?

No, that would probably leak. We make them in deep, glass casserole-type
dishes that have either straight or slightly flared sides. On this order...

http://tinyurl.com/d8zps

Thanks!