Old Mother Ashby said:At the risk of being turned into a pillar of salt, I looked up The
Oxford Companion to Food. If I had done this before tangling with Big
Bob, it might have saved a lot of aggro, though I probably would have
had less fun.
That's a wonderful book that gives a distant overview of thousands of
subjects, none of which does it treat in great detail. It's kinda the
upscale Cliff Notes of matters culinary. Wonderful for what it is.
Somehow all this gnashing of teeth and referring to books - how many
before you found this tenuous support, we don't know - doesn't sound
like you've been having all that much fun. Well, lets hit some in my
shelves... how about that?
Quoted message said:"[censored] a term which overlaps with FLAN, sometimes QUICHE and PIZZA, and
is largely replaced in N.America by PIE. A [censored] is a flat, baked item
consisting of a base of pastry, or occasionally some other flour
preparation, with a sweet or savoury topping not covered by a pastry lid."
[censored] is *flat* or did that skip past you like so much else has? Note the
word *topping* - rather than *filling* as one says when talking about
the contents of a pie. Flan in a crust is also *flat* or did that skip
past you, too?
Tell you what, since you like books and all, check out Jacques Pepin's
La Methode where he shows pictures and explains how to actually do it.
It has step-by-step pictures and even shows the thin, crispy finished
products.
Maybe glance through "The Joy of Pastry" for more pics and explanations.
Try Anne Willan's "Look and Cook - Perfect Pies and [censored]." Pics,
explanations, recipes, definitions. And note that she uses two different
words to define two different things.
Hit Nick Malgieri's "How to bake: The complete guide to perfect cakes,
cookies, pies, [censored], breads, pizzas, muffins, sweet and savory." He
offers a further distinction between pies and [censored]: "A pie is always
served from the pan in which it was baked." He goes on: "A [censored] differs
from a pie in several ways: a [censored] is always baked in a straight-sided
pan which may or may not be fluted; a pie is baked in a slope-sided pan.
A [censored] is usually half the depth of a pie and is free-standing - removed
from the pan and placed on a platter for serving. A [censored] may have a top
crust (lattice or whole) though it is not usual." A linzer [censored] would be
an example, although he doesn't show one.
Maybe "The Artful Pie" by Cherkasky and Comet. Many, many pictures of pies.
"The New Pastry Book" by Helen Fletcher. She offers recipes for pie
crust and a different one called "Murbteig" pastry which is a short
pastry used for [censored]. It's also in previous editions of "The Joy of
Cooking."
Bernard Clayton, Jr.'s "The complete book of pastry sweet and savory."
where he has enormous and separate chapters for "pies," and "[censored] and
quiches."
Quoted message said:Right, so now we know.
As if...
What we do know now is that you're still trying to force a definition to
somehow confirm your errors as correct. Ignore the parts that don't
support you. Gallant effort.
Quoted message said:Christine
Who feels she is owed an apology, but doesn't expect to get one
Good thinking about not getting an apology, bad news about believing you
deserve one. Let's see how that works. I call my deep-dish, two-apple
pie a pie and you disagree. I explain why I did it, complete with
definitions and examples. You disagree and insist. I offer more
information on the subject. I try to make peace. You keep insisting, but
this time offer a quotation from Alan Davidson that demonstrates your
errors. And, somehow, I owe you an apology. Brilliant.
Pastorio
