What are you making for dinner?

elsien

I don’t do pies. Not my thing. 

You can have my share. 

Brie

remind me - pies are the ones with the pastry on top?  or the tiddly ones? or????

foreigner - a pie is about 8 inches across.  top or not.  a tart is about 2 - 3 inches across - top or not.  

countries divided by a common language.......

(so looking forward to butter tarts in a couple of weeks....)

flaneurs_lobster

Brie said:

remind me - pies are the ones with the pastry on top?  or the tiddly ones? or????

foreigner - a pie is about 8 inches across.  top or not.  a tart is about 2 - 3 inches across - top or not.  

countries divided by a common language.......

(so looking forward to butter tarts in a couple of weeks....)

Can of worms* this pie business, many would insist that a true pie must have contents enclosed in pastry and not simply be a filling with a pastry lid (see many shop bought "pies", esp meat), a tart has no lid. Size is immaterial.

*Re blackberries and other foraged fruit, been told I should soak them in salted water for half an hour to kill beasties. I have never bothered and just rinse well under the tap. Figure that if being cooked (and not being vegetarian) any "extras" can't do much harm.

Do others bother? Maybe only if eating au naturel? 

elsien

I do let them sit in water for a little bit in case anything comes floating out, but that’s just water and the type of rinse I would give most things anyway. 

If you’re eating them straight off the bush, which I do, there’s a little pointing getting precious about it once you’re home.

My only rule is not to pick from too low in case that’s at dog at lifting leg height. 

Brie

flaneurs_lobster said:

Brie said:

remind me - pies are the ones with the pastry on top?  or the tiddly ones? or????

foreigner - a pie is about 8 inches across.  top or not.  a tart is about 2 - 3 inches across - top or not.  

countries divided by a common language.......

(so looking forward to butter tarts in a couple of weeks....)

Can of worms* this pie business, many would insist that a true pie must have contents enclosed in pastry and not simply be a filling with a pastry lid (see many shop bought "pies", esp meat), a tart has no lid. Size is immaterial.

*Re blackberries and other foraged fruit, been told I should soak them in salted water for half an hour to kill beasties. I have never bothered and just rinse well under the tap. Figure that if being cooked (and not being vegetarian) any "extras" can't do much harm.

Do others bother? Maybe only if eating au naturel? 

I remember mom being very proud about the cauliflower she'd grown in her veg garden (about a 1/4 acre patch on a 100 acre farm).  Lovely and fresh and so lightly boiled that evening to have with dinner.  And I cut into a bit of mine to reveal a green wiggler and wanted to chuck the rest.  She just carried on eating and said "extra protein".  (works well for her - still kicking at 95)

MrsStepford

Butter tarts are awesome @Brie. I made them in my mot kitchen here and the two of us scoffed the lot while they were still warm ! On

My cousin in Vancouver is really really into cakes. She sent me a photo of her weekend baking, a Watermelon cake and something called Broken Glass which has bits of cut up hello (jelly) in it. 

When we were first together, husband and I risked life & limb on country lanes and made blackberry and elderberry jam for the mothers. 

Can't decide what to have for supper tonight. Choices are:
* Gluten free Italian gnocchi plus sauce (jar or home-made) and organic  French ratatouille or chargrilled Mediterranean style vegetables
* Gluten free pasta (spaghetti, fusilli or farfalle) with beans (black, red kidney, flageolet) or chickpeas and a sauce (jar or home-made) 
* TGI Friday's loaded potato skins (cheese & jalapeño) with organic sweetcorn or organic mixed veg or organic French ratatouille or chargrilled Mediterranean style vegetables or roasted onions

Brie

MrsStepford said:

Butter tarts are awesome @Brie. I made them in my mot kitchen here and the two of us scoffed the lot while they were still warm ! On

My cousin in Vancouver is really really into cakes. She sent me a photo of her weekend baking, a Watermelon cake and something called Broken Glass which has bits of cut up hello (jelly) in it. 

Broken glass used to be a standard at any family buffet or church social!  And I'm sure that you can still buy it from the deli section of supermarkets like Zehrs.  Will check I haven't misremembered that last bit!!

Butter tarts are best warm.  Preferably without raisins.  Happy to have them with or without walnuts.

BlueJ94

Home made hunters chicken! Can't wait!

JIL

We are going out, I have studied the menu already and it's a vege burger with cheese for me.  

Brie

Just back from Canada (with a supply of butter tarts in my suitcase, along with some white cheddar popcorn and bags of Fudgeos and a big bag of maple sugar flakes)

Had a couple of delicious dinners which included country style pork ribs - which is a long piece of well marbled pork with ribs at both ends.  Slow cooked on the bbq (hour+) coated with some Baby Ray sauce near the end.  Lovely.  

Also made fresh polenta - grated corn off the cob cooked and served topped with tomatoes and garlic.  Here's the recipe I followed.  This was recommended by SiL who had it from niece's Mexican boyfriend.  Well worth the fuss.  Recommend grating the corn outside as it splatters.  Just about needed a shower afterwards, certainly needed wipers for my glasses!!

alexandracooks polenta tomatoes - Search (bing.com)