Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Recommended Posts

Posted

I just tried the WSJ article, and even though they usually have a paywall, I was able to get in without a problem. Happy Thanksgiving?

  • Like 4

MelissaH

Oswego, NY

Chemist, writer, hired gun

Say this five times fast: "A big blue bucket of blue blueberries."

foodblog1 | kitchen reno | foodblog2

Posted

I was surprised that a lot of people didn't know about cheddar cheese with pie. Growing up it was either cheese with pie, or ice cream/whipped cream. If it was cold pie, then you could get  warm milk/half and half/heavy cream or warmed custard.  South Dakotan/Minnesotan/and Southerners seem to be in my experience more likely to have cheddar in or with their pies.

 

  • Like 1
Posted (edited)

Why wreck apple pie with icecream or cheddar. Apple pie is best with... more apple pie!!! 😋

 

 

Edited by Soupcon (log)
  • Like 1

"Flay your Suffolk bought-this-morning sole with organic hand-cracked pepper and blasted salt. Thrill each side for four minutes at torchmark haut. Interrogate a lemon. Embarrass any tough roots from the samphire. Then bamboozle till it's al dente with that certain je ne sais quoi."

Arabella Weir as Minty Marchmont - Posh Nosh

×
×
  • Create New...