Comment on The history of soup
LifeInMultipleChoice@lemmy.world 1 day agoNow help me understand where stew and porridge fit in. Also what the fuck is cream of wheat, because I’m not sure if that’s any of the above or just mud: “soft, sticky matter resulting from the mixing of earth and water.”
Is a pie a vessel that holds stew? Like a shepherds pie or apple pie both seem like stew in pastry. But then does that make a calzone amd pierogi a dumpling.
Sorry, I’ve just got some food identification questions
Pat_Riot@lemmy.today 1 day ago
Porridge is more like wetter oatmeal, but doesn’t have to be oats. Cream of wheat probably classifies as a porridge. I prefer barley porridge.
Stew (and gumbo) is thicker than soup, the liquid being more like gravy, so potpies are kinda like a pastry full of stew often made as single servings.
Shepherd’s pie can be that wet but isn’t always and has a roof of mashed potatoes and no pastry. It’s really not a pie at all.
If calzone and pierogi are dumplings then so are pastel and empanadas. Personally I’m fine with that.
If I’m wrong about any of these I would enjoy being corrected, but these are all things I cook with some regularity so my opinions are deeply held.
LifeInMultipleChoice@lemmy.world 1 day ago
Thanks for the serious response, I honestly learned from your response that shepherds pie didn’t have pastry, I thought it was like a chicken pot pie with different fillings. (Thicker/with red meat vs thinner and poultry I guess is what I thought)
What do you do for your empanadas? And do you think I could just start my dough like a pizza dough, cut and crimp them similar to a perogi and then fry them? Maybe that’s what I’ll do for dinner tonight. What do you put in them?
Pat_Riot@lemmy.today 1 day ago
Empanadas is one I might disappoint you on. I frequently cheat and use plain old pie crust, sometimes homemade, but often store bought. Once built, I chill them to not quite frozen and fry them in my fish fryer. Baked empanadas are just hand pies, by my reckoning.