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Flaky pastry fruit-filled turnovers appeared in the early 19th century.Some pie-type foods are made for individual consumption. pasties, turnovers, empanadas, pierogi, calzones..enjoyed by working classes and sold by street vendors.Take it out of the oven when the dough is cooked and serve. Pour in a little salted water and press the crumbs into a ball. Then roll it into a sheet on a marble surface dusted with flour, and use as the recipe requires." (p. mersu always seemed to contain first-quality dates and butter; beyond that, different records list pistachios, garlic, onion seed, and other seemingly incongruous ingredients. "Originally pies contained various assortments of meat and fish, and fruit pies do not appear until the late sixteenth century..could be open as well as having a crust on top." ---An A-Z of Food and Drink, John Ayto [Oxford University Press: Oxford] 2002 (p.195) ---Around the Roman Table: Food and Feasting in Ancient Rome, Patrick Faas [Palgrave Mac Millan: New York] 2003 ? Bakers who specialized in this treat were known as the episat mersi, so mersu-making was probably an involved and respected process." ---Cooking in Ancient Civilizations, Cathy K. 254) American pies "As a favored dish of the English, pies were baked in America as soon as the early settlers set up housekeeping on dry land.All figure prominently into the complicated history of this particular genre of food.The first pies were very simple and generally of the savory (meat and cheese) kind.
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The crusts were often heavy, composed of some form of rough flour mixed with suet." ---Oxford Encyclopedia of Food and Drink in America, Andrew F.
Smith editor [Oxford University Press: New York] 2004 (p.
Food historians confirm the ancients crafted foods approximating pie.
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).
When combined with ground grains, it produced a rudimentary type of pastry.