My Kinda Pie*
Jan. 16th, 2012 10:48 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
bloodyrosemccoy
Deeper’n’Ever pie for dinner.
Heck yeah you know you want some.
*Or, in molespeak, Moi Koind o' Poi.
bloodyrosemccoyDeeper’n’Ever pie for dinner.
Heck yeah you know you want some.
*Or, in molespeak, Moi Koind o' Poi.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
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Date: 2012-01-17 05:51 am (UTC)no subject
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Date: 2012-01-17 06:19 am (UTC)no subject
Date: 2012-01-17 06:19 am (UTC)no subject
Date: 2012-01-17 06:23 am (UTC)Yes, I edited the Molespeak because I did it wrong. WHAT??
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Date: 2012-01-17 06:03 am (UTC)no subject
Date: 2012-01-17 02:31 pm (UTC)(the food in those books, man - I don't even like shrimp, but hotroot soup sounded like the best thing ever.)
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Date: 2012-01-17 05:28 pm (UTC)And food is often one of my favorite things about Fantasy stories. So many of them feature heavily exactly the kind of good solid down to earth food I love so much.
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Date: 2012-01-17 06:09 pm (UTC)In the Redwall cookbook, which has a very different recipe for Deeper'n'Ever Pie, Jacques says in the introduction that as a kid during World War II, he had enough food but it wasn't an overabundance and it wasn't really tasty. So he wound up reading cookbooks longingly and always combed through the stories he read for food mentions, and always made sure to mention food in his stories. And man, was he good at it. THE FOOD PORN OH GOD.
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Date: 2012-01-18 02:48 am (UTC)But if they were one of many ingredients, it would probably work better.
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Date: 2012-01-17 04:49 pm (UTC)And yes, I'm pretty sure that Brian Jaques is about 20% responsible for my culinary school experience.
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Date: 2012-01-19 02:57 am (UTC)no subject
Date: 2012-01-17 09:04 pm (UTC)And might I say what a lovely crust you have there too!
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Date: 2012-01-17 11:37 pm (UTC)Every once in a while I ponder trying to make my own stab at it. Probably season it with some leeks & lovage. I'd add carrots (maybe brown them first, because caramlized carrots are the yum), probably mushrooms, maybe some celeriac.... I'd probably get soem input from my mom, since she's the more experienced cook (I'm not a bad cook, but I've only ever worked from recipes and never put together my own, aside from cocktails).
*Does that count as fridge logic?
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Date: 2012-01-18 02:45 am (UTC)I ran into some serious Fridge Horror in a similar vein on Christmas. I was reading through one of the family classic Christmas stories. It's called Grey Rabbit's Christmas, and it's another anthropomorphized talking animal story. And something jumped out at me that no one else in the family had noticed in over 60 years of this book being read every Christmas for over 60 years: At one point, one character gives another a pair of fur gloves for Christmas. Where did that fur come from?
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Date: 2012-01-18 02:50 am (UTC)no subject
Date: 2012-01-18 02:56 am (UTC)There was also a use of the phrase "let the cat out of the bag" which kind of implies that they eat Pork as well.
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Date: 2012-01-18 03:26 am (UTC)no subject
Date: 2012-01-18 03:38 am (UTC)no subject
Date: 2012-01-18 05:24 am (UTC)I boil carrots, potatoes, and beets first, and saute some mushrooms and onions. Those all get mixed with grated cheese, olive oil, salt, pepper, and mustard powder as the filling. (I also make sure the vegetables are still big and chunky, since I like 'em that way, but I suppose you could mush them up if you'd rather ...)
When I wind up freestyle cooking I usually wind up looking at several recipes for something and kind of picking and choosing. Helps to have something to work with.
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Date: 2012-01-18 11:48 am (UTC)no subject
Date: 2012-01-19 02:56 am (UTC)no subject
Date: 2012-01-18 12:17 am (UTC)no subject
Date: 2012-01-18 03:14 am (UTC)no subject
Date: 2012-01-18 05:26 am (UTC)Yeah, I cook the stuff first ... boiled the root vegetables and sauteed the mushrooms and onions. Otherwise the pie comes out kind of soggy.
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Date: 2012-01-18 11:47 am (UTC)Dang, I need to make this someday.