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Post by Deleted on Dec 15, 2009 3:51:20 GMT
Shepard's Pie I believe HW.
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Post by existentialcrisis on Dec 15, 2009 11:10:56 GMT
Also called Cottage Pie. Or they may be similar but different.
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Post by tillystar on Dec 15, 2009 12:16:28 GMT
Oh yeah Shepherd's Pie is made with Lamb and Cottag Pie is made with beef.
We have one of them every couple of weeks in the winter. I love them. Yep, that's my all time favorite pie, no doubt.
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Post by hwinpp on Dec 16, 2009 8:54:52 GMT
Thanks, I'll have to try it again soon then.
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Post by imec on Dec 16, 2009 13:23:08 GMT
Similar approach can be taken with fish/seafood in a creamy sauce HW - Fisherman's Pie.
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Post by bazfaz on Dec 16, 2009 15:20:42 GMT
Pastilla in Morocco - pigeon, strudel/pyllo pastry, icing sugar.
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Post by existentialcrisis on Dec 17, 2009 8:13:52 GMT
Has anyone ever had Sweet Potato Pie? And if so, how is it different from Pumpkin Pie?(besides the obvious)
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Post by Deleted on Dec 17, 2009 11:10:24 GMT
Oh Yes,Existencia! Sweet potato pie is a mainstay here. The difference being only the obvious. The sweet potato is baked and then scooped out of skin.Whipped some and then maybe with the addition of some cinnamon and nutmeg,chopped pecans on top.Some purists do none of the above.
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Post by Don Cuevas on Dec 17, 2009 11:59:29 GMT
Oh Yes,Existencia! Sweet potato pie is a mainstay here. The difference being only the obvious. The sweet potato is baked and then scooped out of skin.Whipped some and then maybe with the addition of some cinnamon and nutmeg,chopped pecans on top.Some purists do none of the above. No eggs, milk or cream in the filling? Just sweet potatoes and spices. Sort of related; I've made pies from the mamey sapote, a fruit that vaguely resembles a sweet potato. When you get a good, ripe mamey, it's like a cross between sweet potato and pumpkin flesh, with a taste of honey and a mysterious, elusive sweet spice. The less ripe ones are not worth cutting into. The ripe ones are at their best just eaten with a spoon and really need no further embellishment. Our first two Thanksgivings in Mexico, I made pies for the now closed Restaurant ChaChaCha. Here's the blog post from the first time. mexkitchen.blogspot.com/2005/11/straining-pumpkins.html
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Post by Deleted on Dec 17, 2009 17:06:53 GMT
Oh, there are a gazillion variations of sweet potato pie,some with eggs,cream,many use evaporated or condensed milk. Have had them all,and love them all. I do like just the plain,with a really good crust,is perfect on it's own. Texture wise I do like a bit smoother than some prepare and therefore, do whip the pulp with maybe a splash of cream,teensy weensy bit.
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Post by Deleted on Dec 17, 2009 17:08:31 GMT
Similar approach can be taken with fish/seafood in a creamy sauce HW - Fisherman's Pie. How could I have forgotten? Grew up with some of the best Clam Pies known to man!
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Post by bixaorellana on Dec 18, 2009 6:37:12 GMT
Huh! Never would it have occurred to me to use mamey in a pie, but now that you've mentioned it, it seems like a natural. Does it keep that great color, and does the flavor come through? One thing I have noticed about the tropical fruits is that many of them don't "carry" when used in something else. Mango, for instance, one of the most luscious of fruits, when made into an -ade needs a little squeeze of lime for the flavor to release. Ditto mango bread, which is a waste of good mango.
I haven't had a sweet potato pie in forever. Big purple sweet potatoes are in season right now. If they're still around when I come back from the States, I might try them in a pie.
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Post by Don Cuevas on Dec 18, 2009 11:34:51 GMT
Huh! Never would it have occurred to me to use mamey in a pie, but now that you've mentioned it, it seems like a natural. Does it keep that great color, and does the flavor come through? One thing I have noticed about the tropical fruits is that many of them don't "carry" when used in something else. Mango, for instance, one of the most luscious of fruits, when made into an -ade needs a little squeeze of lime for the flavor to release. Ditto mango bread, which is a waste of good mango. I haven't had a sweet potato pie in forever. Big purple sweet potatoes are in season right now. If they're still around when I come back from the States, I might try them in a pie. Bixa, the flavor comes through, if you use the elusive very ripe mameyes. Little or no spice is needed. Sorry, I don't have an exact recipe. When you taste it, you'll jump up and holler "¡Mamey!". (I've been waiting awhile to write that. ) ;D
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Post by imec on Dec 18, 2009 13:32:08 GMT
Mamey - never seen or heard of these. Look very pretty though and I certainly like the description of them DC.
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Post by Deleted on Dec 18, 2009 13:42:39 GMT
I have never seen or heard of those either.
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Post by traveler63 on Dec 18, 2009 14:22:16 GMT
Mameys? This is new to me too. I love it when someone posts a food, fruit, etc that I have never heard of. Thanks DC!
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Post by bixaorellana on Dec 18, 2009 15:56:25 GMT
Bixa, the flavor comes through, if you use the elusive very ripe mameyes. Little or no spice is needed. Sorry, I don't have an exact recipe. When you taste it, you'll jump up and holler "¡Mamey!". (I've been waiting awhile to write that. ) ;D ;D ;D ;D It's a great use for the perfectly ripe ones, as they don't stay at that peak. And it's true that in that state of perfection, they have a spicy note to them.
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Post by hwinpp on Dec 19, 2009 2:53:43 GMT
It looked very familiar to me and I checked. Aren't they sapodillas?
They're called chiku in Malaysia and lamot in Thailand and Cambodia.
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Post by bixaorellana on Dec 19, 2009 3:56:39 GMT
They're mameys (mah-may) here, HW, also in Cuba. The sapodilla is locally called a chico sapote. I posted pictures here (#124), including an extreme close-up. This will explain why there is so much confusion with the names. Thanks for the other names. I wonder when and how those fruits first arrived in those areas.
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Post by hwinpp on Dec 21, 2009 3:54:12 GMT
I checked Wikipedia for sapodillas and apparently those came over from Mexico with the Spaniards to the Phills from whence they spread all over south east Asia and on to India.
The funny thing is that the locals in most countries don't believe me when I say they didn't have corn, tomatoes, potatoes or, shock!, chillies 300 years ago! They look at me as if I were crazy!
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Post by Deleted on Oct 21, 2015 6:04:54 GMT
This wasn't exatly a pie, but it's something I made for dessert last night using crumbled biscuits and butter as a base, topped with rice pudding with cinnamon, topped with thingly sliced bananas and passion fruit. I have no idea what got into me because even though I buy dessert items, I absolutely never make dessert myself. imageshack.com/a/img907/3572/It6o23.jpgimageshack.com/a/img633/6681/SEYWbf.jpg
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Post by chexbres on Oct 21, 2015 9:26:30 GMT
Well, were you just using up stuff in the fridge - and more importantly, did it taste good??? Lemon meringue tartes are "a thing" now in Paris, but only a few years ago, they were not covered with meringue or anything else except sometimes a candied lemon slice. Not every place gets the meringue right, unfortunately. We were another family that loved eating still-frozen pies - maybe because it was so hot in New Orleans. Can't remember the brand name, but I'm sure they were cheap - lemon meringue and chocolate cream pies...we always did bake our Swanson frozen pot pies, though. Mom always made really good pecan pies from scratch, and we were in charge of gathering and cleaning the tons of pecans that came from my grandmother's yard every year. Now I have the most insane craving for banana pudding with vanilla wafers - damn you all!!!
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Post by amboseli on Oct 21, 2015 10:19:28 GMT
A good meringue is so easy to make! I'm not very much into desserts and sweet pies. I do love quiche, though. Mmmm, I'll make one for dinner tonight.
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Post by mickthecactus on Oct 21, 2015 10:39:42 GMT
They're mameys (mah-may) here, HW, also in Cuba. The sapodilla is locally called a chico sapote. I posted pictures here (#124), including an extreme close-up. This will explain why there is so much confusion with the names. Thanks for the other names. I wonder when and how those fruits first arrived in those areas. Mameys, how I love ya, how I love ya....
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Post by bixaorellana on Oct 21, 2015 16:27:01 GMT
This wasn't exatly a pie, but it's something I made for dessert last night using crumbled biscuits and butter as a base, topped with rice pudding with cinnamon, topped with thingly sliced bananas and passion fruit. I have no idea what got into me because even though I buy dessert items, I absolutely never make dessert myself. Have you gone off your medication?
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Post by Deleted on Oct 21, 2015 16:37:01 GMT
Well, were you just using up stuff in the fridge - and more importantly, did it taste good??? Actually only the banana was in need of urgent dismissal. And yes it was quite good except for a little too much cinnamon in the rice.
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Post by patricklondon on Oct 21, 2015 21:37:18 GMT
I came late to this thread, but since no-one else mentioned it, I'd like to put in a good word for the English savoury raised pie made with hot-water pastry but eaten cold. Pork pie for preference, but other savoury fillings are also very acceptable (veal and ham, or chicken and ham, or game meat). (And congrats to kerouac for his inventiveness!) My blog | My photos | My video clips"too literate to be spam"
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Post by bixaorellana on Oct 21, 2015 21:44:53 GMT
Yep -- yummy! I absolutely adore mince pie. Just looked it up & Wikipedia says: "Its ingredients are traceable to the 13th century, when returning European crusaders brought with them Middle Eastern recipes containing meats, fruits and spices." Somehow that makes it even better. I'm pretty sure I've never had the old-fashioned version with meat. Found this online, if I ever get sufficiently motivated.
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Post by Deleted on Oct 21, 2015 21:48:33 GMT
My grandmother made a killer pâté en croûte with veal marinated in white wine. But it was meant to be eaten at least warm.
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Post by rikita on Nov 12, 2015 12:42:22 GMT
i can't say, because i have trouble differentiating pies, tartes and cakes, in germany we differentiate along other lines ... and in some cases i am not even clear what is a Torte and what is a Kuchen in german ... but generally i like all the things with lots of chocolate and cream ... like, there was this great mousse au chocolate (cake?) (pie?) i had a few times ... mmm ... it looked a bit like this:
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