Comment on The history of soup
Pat_Riot@lemmy.today 1 day agoPorridge 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.