tag:blogger.com,1999:blog-4406252458975415348.post711493110790677303..comments2022-11-09T06:57:27.904-08:00Comments on Eating Every Day: Soup of the eveningCharles Sherehttp://www.blogger.com/profile/10480432901356490235noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4406252458975415348.post-66610079971202236102009-12-23T22:49:56.912-08:002009-12-23T22:49:56.912-08:00Lindsey's book — and she's the expert — ca...<i>Lindsey's book — and she's the expert — calls for salted butter, unsalted butter, and "vegetable shortening." But I feel very strongly that it all depends on what kind of pie you're making; and I feel very strongly that you shouldn't shortchange lard. A mince pie, for example, absolutely requires a lard crust. I think an apple pie would profit from it. Butter — oh, dear Burrus, there are so many different butters. <br />Your point on backyard garden fruits surprises me a little. Persimmons are fugitive, of course; I can imagine that part of your comment. But Minneolas? Now they're commercial, usually dry, quite unpleasant.</i>Charles Sherehttps://www.blogger.com/profile/10480432901356490235noreply@blogger.comtag:blogger.com,1999:blog-4406252458975415348.post-75979158955286165652009-12-23T05:11:18.978-08:002009-12-23T05:11:18.978-08:00Isn't it sometimes startling how food habits c...Isn't it sometimes startling how food habits change. In 19th century America turtle was a standard offering and passenger pigeons provided the standard cooking fat until they were hunted to extinction. My grandmother's apple pie used lard, my mother's shortening, and if I were to make an apple pie, I suppose it would be butter. And then I remember as a kid in southern California that some commerical fruits, persimmons, minneolas and kumquats especially, were not big orchard fruit but were collected from private backyard gardens by grocers with seasonal routes.Daniel Wolfhttps://www.blogger.com/profile/09093101325234464791noreply@blogger.com