On Monday, October 10, 2016 at 12:16:40 PM UTC-10, Dave Smith wrote:
> On 2016-10-10 4:07 PM, dsi1 wrote:
> > On Monday, October 10, 2016 at 8:59:06 AM UTC-10, Cindy Hamilton
> > wrote:
>
> >
> > You will have some difficulty if you keep taking my posts literally.
> > I know the difference between pie crust and dumplings. My point is
> > that dumplings go only on the top but a pie should have a top and
> > bottom crust. Some people feel that calling it a "pot pie" gives them
> > license to do a job halfway. I suppose that it does but I hope I
> > never become one of those people.
>
> I made the mistake of Googling pot pie. According to that source, a pot
> pie is a type of knish with a top crust. An Pennsylvania pot pie is a
> stew with no crust at all. I had to look up knish, and that is nothing
> like any kind of pot pie I have ever had.
>
> FWIW, my mother used to occasionally buy frozen (Swanson?) pot pies, and
> they always had a top and bottom crust. There were bakeries around here
> that make meat pies, with top and bottom crust. My wife makes a lot of
> excellent meat pies, but she makes them with just a top crust.
>
> > I did not realize that this was some kind of sanctimonious healthy
> > livin' food group and that I was to be judged by that criteria. Hoo
> > boy!
>
> I like pie pastry, but I have had to learn to avoid it because it is so
> high in carbs and fat. It really. Pie pastry is basically two parts
> flour (high carb) and one part shortening.... fat.

I'm eating such a concoction as I type this. It's good eats! I don't believe that I'll be wanting to live that much longer.