2021 Fashion On The Ration Challenge

Baileys_Babe

Liverpool_Anne said:

@TwibbleDee, I am sorry I didn't make myself clear, a pie should have a pastry crust on top as well as the base. , anything without a pastry crust top is a tart at least it is in this part of the country . Even within the small area that is the UK things have different names so it's hardly surprising that by the time we travel over the ocean it is different

That is how I understand the difference between a pie and a tart. 

But what is a dish with only a pastry lid called? A disappointment? A cheat? or does it have a better name?

skogar

6 coupons on a pair of yellow dungarees - that takes me down to 3 coupons. They are VERY yellow.

TwibbleDee

Baileys_Babe said:

Liverpool_Anne said:

@TwibbleDee, I am sorry I didn't make myself clear, a pie should have a pastry crust on top as well as the base. , anything without a pastry crust top is a tart at least it is in this part of the country . Even within the small area that is the UK things have different names so it's hardly surprising that by the time we travel over the ocean it is different

That is how I understand the difference between a pie and a tart. 

But what is a dish with only a pastry lid called? A disappointment? A cheat? or does it have a better name?

Only thing I've ever seen to only have a top pastry has been pot pies, but they traditionally have a bottom as well, and cobbler, but there's a HUGE amount of variation in cobbler crusts.

Oh, and for those keeping track at home - turkey has been rubbed all over with butter, but the middle is still frozen!  Won't affect anything, but I can't get the gizzards out yet (they'll be simmered in another pan to add to the gravy).

maryb

But then again, Lemon Meringue Pie doesn't have a pastry top? 

Laura_Elsewhere

Blimey, a few days away and pages of posts to catch up with!  

Has anyone mentioned coffins yet? The original food container from late mediaeval times, a pastry box you put your filling into, to cook it and preserve it and so on, and then you ate the filling and threw away the tough coffin, although as these were often gravy-soaked they'd go to servants or be handed out as 'dole' to the destitute... 

 

Tart goes back to about 1400AD as the term for an open (ie no lid) flat pastry case filled with meat, fruit, etc.
Pie goes back to 1301AD as the term for a dish of meat or fish or fruit, etc., *covered by a lid of pastry*, but it may or may not also have sides and base of pastry. 

Flawn goes back to the 1300s as well, as the term for a kind of baked custard or cheesecake (which is pretty close to a quiche!) but as 'flan' it's only the C19th onwards... 

Wraithlady

maryb said:

But then again, Lemon Meringue Pie doesn't have a pastry top? 

Think it was originally American?

CapricornLass

 I've bought tins of pumpkin puree in either Tesco or Sainsbury here in Wiltshire/Hampshire, and yes I made a pumpkin pie with it!  It would have been in one of the larger branches, though, and it was a long time ago.  It was in amongst the pudding/custard/tinned fruit area

thriftwizard

I've made pumpkin pie from real pumpkin, and once my Oklahoma-born neighbour informed me that it should ideally be made several days in advance to allow the spiced-butterscotchey flavours to develop, it's delicious. I've also eaten it in Oklahoma, presumably made from canned pumpkin (as it was in June) with lashings of whipped cream, and that was even better. Some of those American pies - thinking of Mississippi Mud Pie in particular -  are just to die for, with or without a crust! 

Cherryfudge

Oh my goodness you are all so interesting! 

@Laura_Elsewhere, I didn't know 'coffins' of pastry were a 'thing' at all in England but I came across Cailles en Sarcophages in the story/film Babette's Feast (utterly charming apart from the fate of said cailles) and interrupted my friends' viewing by suddenly shouting 'Quails in coffins!' once I'd worked it out.

I've had butternut squash roasted to a caramel and it's fabulous so I think I'd like related recipes, but I've never had pumpkin pie. Nice to have new treats to look forward to.

Happy Thanksgiving to all on the American Base.

Cherryfudge

I’ve been knitting and have finally finished the jumper I needed advice on long ago, possibly last spring. This started off as cable stitch but I used a different wool which was too dark and fuzzy so I knitted it in stocking stitch. When I’d nearly finished the front I realised I wasn’t going to have enough yarn despite buying the right weight. It was after talking it through with you all that I discovered that 100g chunky in one brand can be 150m and in another, more like 200m. There followed an online hunt in which I discovered that yarn bought 6 years ago is still obtainable but not in the colour I needed. Then came the saga of how to add it in and I’m afraid I went against advice and did vertical stripes, so it would look as though I intended it (🤣). It took ages, but I’m relieved to say DH likes it and it fits him… and there is the tiniest ball - 3g! - left of the original yarn.