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254) "If the basic concept of 'a pie' is taken to mean a mixture of ingredients encased and cooked in pastry, then proto-pies were made in the classical world and pies certainly figured in early Arab cookery.But those were flat affairs, since olive oil was used as the fat in the pastry and will not produce upstanding pies; pastry made with olive oil is 'weak' and readily slumps." ---Oxford Companion to Food, Alan Davidson, 2nd edition, Tom Jaine editor [Oxford University Press: Oxford] 2006 (p.169) [NOTES (appended to this recipe:  Ordinary pie or pastry dough, or perhaps a preparation similar to streusel, unsweetened. Experimenting with this formula, we have adhered to the instructions as closely as possible, using regular pie dough to envelope the parboiled meat.
More important, though, was how pies could stretch even the most meager provisions into sustaining a few more hungry mouths...The derivation of the word may be from magpie, shortened to pie.The explanation offered in favour or this is that the magpie collects a variety of things, and that it was an essential feature of early pies that they contained a variety of ingredients." ---The Oxford Companion to Food, Alan Davidson, 2nd edition, Tom Jaine editor [Oxford University Press: Oxford] 2006 (p.603) First pies Food historians confirm ancient people made pastry.Recipes, cooking techniques, meal presence and presentations varied according to culture and cuisine.
Modern pie, as we Americans know it today, descends from Medieval European ingredients (fat=suet, lard, butter) and technology (pie plates, freestanding pies, tiny tarts).