Favorite Pie?

[Gary_Yngve]

Yeah, stilton is a classic English cheese. White and a little crumbly. There's blue stilton, often sandwiched between layers of Glouchester. Then there are variants of stilton all on their own, usuall with something sweet or tangy inside -- blueberry, cranberry, apricot, ginger, mango, etc.

[knotzen]

And it goes well with port.

[luwayo]

stilton & beets go on my romaine salads now, which they use to serve at the shaughnessy golf club. yum! but i haven't had port in a long time. it must be too uptown for the whalley off licence to carry.

 

one pie not yet mentioned, that i like: deep dish salmon pie from the Hudson Bay deli.

 

best pie crusts are made with _______

technique for ease of pasty making is _______

 

muffy, let's see which fellow can answer this first.

Edited January 11, 2006 by luwayo

[Dru]

lard!

[luwayo]

well dun, lad. have you made a pie?

[Camilo]

technique for ease of pasty making is _______

I've never made pasties before. I buy them at Spartacus.

[MisterMo]

Nope. Sorry. Wrong.

 

1)Crisco

2)Boiling waterin the dough & using a sock on the rolling pin. (tie)

[Dru]

i usualy make crumble rather than pie cause its faster

1 hour from "i want pie" to

[EWolfe]

Yeah, stilton is a classic English cheese. White and a little crumbly. There's blue stilton, often sandwiched between layers of Glouchester. Then there are variants of stilton all on their own, usuall with something sweet or tangy inside -- blueberry, cranberry, apricot, ginger, mango, etc.

 

MOUSEBENDER:

Good Morning.

WENSLEYDALE:

Good morning, sir. Welcome to the National Cheese Emporium.

MOUSEBENDER:

Ah, thank you my good man.

WENSLEYDALE:

What can I do for you, sir?

MOUSEBENDER:

Well, I was, uh, sitting in the public library on Thurmond Street just now, skimming through Rogue Herries by Hugh Walpole, and I suddenly came over all peckish.

WENSLEYDALE:

Peckish, sir?

MOUSEBENDER:

Esurient.

WENSLEYDALE:

Eh?

MOUSEBENDER:

(In a broad Yorkshire accent) Eee I were all hungry, like.

WENSLEYDALE:

Ah, hungry.

MOUSEBENDER:

In a nutshell. And I thought to myself, 'a little fermented curd will do the trick'. So I curtailed my Walpoling activites, sallied forth, and infiltrated your place of purveyance to negotiate the vending of some cheesy comestibles.

WENSLEYDALE:

Come again?

MOUSEBENDER:

I want to buy some cheese.

WENSLEYDALE:

Oh, I thought you were complaining about the bouzouki player.

MOUSEBENDER:

Oh, heaven forbid. I am one who delights in all manifestations of the Terpsichorean muse.

WENSLEYDALE:

Sorry?

MOUSEBENDER:

(In a broad Yorkshire accent) Ooo, I like a nice tune - you're forced to.

WENSLEYDALE:

So he can go on playing, can he?

MOUSEBENDER:

Most certainly. Now then, some cheese please, my good man.

WENSLEYDALE:

Certainly, sir. What would you like?

MOUSEBENDER:

Well, eh, how about a little Red Leicester?

WENSLEYDALE:

I'm afraid we're fresh out of Red Leicester, sir.

MOUSEBENDER:

Oh never mind, how are you on Tilsit?

WENSLEYDALE:

I'm afraid we never have that at the end of the week, sir. We get it fresh on Monday.

MOUSEBENDER:

Tish tish. No matter. Well, stout yeoman, four ounces of Caerphilly, if you please.

WENSLEYDALE:

Ah. It's been on order, sir, for two weeks. I was expecting it this morning.

MOUSEBENDER:

It's not my lucky day, is it? Er, Bel Paese?

WENSLEYDALE:

Sorry, sir.

MOUSEBENDER:

Red Windsor?

WENSLEYDALE:

Normally, sir, yes. Today the van broke down.

MOUSEBENDER:

Ah. Stilton?

WENSLEYDALE:

Sorry.

MOUSEBENDER:

Emmental? Gruyère?

WENSLEYDALE:

No.

MOUSEBENDER:

Any Norwegian Jarlsberger, per chance?

WENSLEYDALE:

No.

MOUSEBENDER:

Liptauer?

WENSLEYDALE:

No.

MOUSEBENDER:

Lancashire?

WENSLEYDALE:

No.

MOUSEBENDER:

White Stilton?

WENSLEYDALE:

No.

MOUSEBENDER:

Danish Blue?

WENSLEYDALE:

No.

MOUSEBENDER:

Double Gloucester?

WENSLEYDALE:

..... No.

MOUSEBENDER:

Cheshire?

WENSLEYDALE:

No.

MOUSEBENDER:

Dorset Blue Vinney?

WENSLEYDALE:

No.

MOUSEBENDER:

Brie, Roquefort, Pont-l'Évêque, Port Salut, Savoyard, Saint-Paulin, Carre-de-L'Est, Bresse-Bleu, Boursin?

WENSLEYDALE:

No.

MOUSEBENDER:

Camembert, perhaps?

WENSLEYDALE:

Ah! We have Camembert, yes sir.

MOUSEBENDER:

You do! Excellent.

WENSLEYDALE:

Yes, sir. It's, ah ..... it's a bit runny.

MOUSEBENDER:

Oh, I like it runny.

WENSLEYDALE:

Well, it's very runny, actually, sir.

MOUSEBENDER:

No matter. Fetch hither le fromage de la Belle France! M-mmm!

WENSLEYDALE:

I think it's a bit runnier than you'll like it, sir.

MOUSEBENDER:

I don't care how fucking runny it is. Hand it over with all speed.

WENSLEYDALE:

Oh .....

MOUSEBENDER:

What now?

WENSLEYDALE:

The cat's eaten it.

MOUSEBENDER:

Has he?

WENSLEYDALE:

She, sir.

 

(pause)

MOUSEBENDER:

Gouda?

WENSLEYDALE:

No.

MOUSEBENDER:

Edam?

WENSLEYDALE:

No.

MOUSEBENDER:

Caithness?

WENSLEYDALE:

No.

MOUSEBENDER:

Smoked Austrian?

WENSLEYDALE:

No.

MOUSEBENDER:

Japanese Sage Darby?

WENSLEYDALE:

No, sir.

MOUSEBENDER:

You do have some cheese, do you?

WENSLEYDALE:

Of course, sir. It's a cheese shop, sir. We've got .....

MOUSEBENDER:

No, no, don't tell me. I'm keen to guess.

WENSLEYDALE:

Fair enough.

MOUSEBENDER:

Er, Wensleydale?

WENSLEYDALE:

Yes?

MOUSEBENDER:

Ah, well, I'll have some of that.

WENSLEYDALE:

Oh, I thought you were talking to me, sir. Mr Wensleydale, that's my name.

 

(pause)

MOUSEBENDER:

Greek Feta?

WENSLEYDALE:

Ah, not as such.

MOUSEBENDER:

Er, Gorgonzola?

WENSLEYDALE:

No.

MOUSEBENDER:

Parmesan?

WENSLEYDALE:

No.

MOUSEBENDER:

Mozzarella?

WENSLEYDALE:

No.

MOUSEBENDER:

Pippo Crème?

WENSLEYDALE:

No.

MOUSEBENDER:

Danish Fimboe?

WENSLEYDALE:

No.

MOUSEBENDER:

Czech sheep's milk?

WENSLEYDALE:

No.

MOUSEBENDER:

Venezuelan Beaver Cheese?.

WENSLEYDALE:

Not today, sir, no.

 

(pause)

MOUSEBENDER:

Ah, how about Cheddar?

WENSLEYDALE:

Well, we don't get much call for it around here, sir.

MOUSEBENDER:

Not much ca- It's the single most popular cheese in the world!

WENSLEYDALE:

Not round here, sir.

MOUSEBENDER:

And what is the most popular cheese round here?

WENSLEYDALE:

Ilchester, sir.

MOUSEBENDER:

Is it.

WENSLEYDALE:

Oh yes, sir. It's staggeringly popular in this manor, squire.

MOUSEBENDER:

Is it.

WENSLEYDALE:

It's our number-one best seller, sir.

MOUSEBENDER:

I see. Ah, Ilchester, eh?

WENSLEYDALE:

Right, sir.

MOUSEBENDER:

All right. Okay. Have you got any, he asked expecting the answer no?

WENSLEYDALE:

I'll have a look, sir ..... nnnnnnooooooooo.

MOUSEBENDER:

It's not much of a cheese shop, is it?

WENSLEYDALE:

Finest in the district, sir.

MOUSEBENDER:

Explain the logic underlying that conclusion, please.

WENSLEYDALE:

Well, it's so clean, sir.

MOUSEBENDER:

It's certainly uncontaminated by cheese.

WENSLEYDALE:

You haven't asked me about Limberger, sir.

MOUSEBENDER:

Is it worth it?

WENSLEYDALE:

Could be.

MOUSEBENDER:

Have you- SHUT THAT BLOODY BOUZOUKI UP!

WENSLEYDALE:

(To dancers) Told you so.

MOUSEBENDER:

Have you got any Limburger?

WENSLEYDALE:

No.

MOUSEBENDER:

That figures. Predictable really, I suppose. It was an act of purest optimism to have posed the question in the first place. Tell me:

WENSLEYDALE:

Yes, sir?

MOUSEBENDER:

Have you in fact got any cheese here at all?

WENSLEYDALE:

Yes, sir.

MOUSEBENDER:

Really?

 

(pause)

WENSLEYDALE:

No. Not really, sir.

MOUSEBENDER:

You haven't.

WENSLEYDALE:

No, sir, not a scrap. I was deliberately wasting your time, sir.

MOUSEBENDER:

Well, I'm sorry, but I'm going to have to shoot you.

WENSLEYDALE:

Right-O, sir.

MOUSEBENDER:

(Shoots him) What a senseless waste of human life.

[Dechristo]

Venezuelan Beaver Cheese?.

[Dechristo]

Who's keeping their finger in the pie?

[willstrickland]

When I lived in Bicknell, Utah one of the two restaurants in this burg of 300 souls was called the Sunglow . World famous for some pie recipes that sound a little odd at first:

 

Pinto bean pie

Pickle pie

Buttermilk pie

 

Being one of only two restaurants, and about 300 yards from my couch, I ate there often and while their food was nothing to remember, that pie was amazing.

 

Here's the place:

http://www.sunglowpies.com/rest.html

[archenemy]

technique for ease of pasty making is _______

I've never made pasties before. I buy them at Spartacus.

I LOVE that place!! Best shop in Portland.

[luwayo]

for sure crisco pies are super yummlicious, but lard is still the best.

 

are you joking about the hot water & sock on the rolling pin?

 

we are polar opposites!

[Dechristo]

you're both pie-polar

[MisterMo]

for sure crisco pies are super yummlicious, but lard is still the best.

 

are you joking about the hot water & sock on the rolling pin?

 

we are polar opposites!

 

No joke, no troll. I use boiling water in the dough. I use a sock on the rolling pin (with flour on it just liike on the pastry cloth). Works like a champ......and........nobody ever leaves any of my pie crust uneaten.

[Camilo]

technique for ease of pasty making is _______

I've never made pasties before. I buy them at Spartacus.

I LOVE that place!! Best shop in Portland.

Whoah! Missed this one. Yup, Spartacus rules. I bought a lucha libre mask there in high school. I also have their t-shirt.

[archenemy]

I have a hell of a lot more than that from there. I should work there so I can get an employee discount.

[Camilo]

I think they have a 15% discount for sex industry workers. You can claim you're a "consultant" and show them pictures of your dungeon .