dsi1 wrote:
Bruce <Bruce> posted:
On Tue, 24 Feb 2026 17:18:43 GMT, dsi1
user4746@newsgrouper.org.invalid> wrote:
Bruce <Bruce> posted:
On Tue, 24 Feb 2026 06:30:27 GMT, dsi1
user4746@newsgrouper.org.invalid> wrote:
Bruce <Bruce> posted:
And don't forget the Dutch custard pie.
Don't be ridiculous.
They're a thing. Why wouldn't they be?
Dutch custard pie - that's just so grotesque. Last night I had custard pie and
spaghetti from Zippy's. The custard pie is just a regular custard pie. The >> spaghetti had a unique sauce that's only Zippy's serves. It's sweet and mild.
It's more Filipino than Italian.
This is a very important observation. One wouldn't want to eat a
Filipino sauce thinking it's Italian!
I'm afraid to try Jollibee Filipino spaghetti sauce. You would be too, if you knew
anything about it.
https://www.youtube.com/watch?v=lS-c1oKMJOg&t=95s
dsi1 wrote:
Bruce <Bruce> posted:
On Tue, 24 Feb 2026 17:18:43 GMT, dsi1
user4746@newsgrouper.org.invalid> wrote:
Bruce <Bruce> posted:
On Tue, 24 Feb 2026 06:30:27 GMT, dsi1
user4746@newsgrouper.org.invalid> wrote:
Bruce <Bruce> posted:
And don't forget the Dutch custard pie.
Don't be ridiculous.
They're a thing. Why wouldn't they be?
Dutch custard pie - that's just so grotesque. Last night I had custard pie and
spaghetti from Zippy's. The custard pie is just a regular custard pie. The >> spaghetti had a unique sauce that's only Zippy's serves. It's sweet and mild.
It's more Filipino than Italian.
This is a very important observation. One wouldn't want to eat a
Filipino sauce thinking it's Italian!
I'm afraid to try Jollibee Filipino spaghetti sauce. You would be too, if you knew
anything about it.
https://www.youtube.com/watch?v=lS-c1oKMJOg&t=95s
What did they say there in that link?
This is a response to the post seen at: http://www.jlaforums.com/viewtopic.php?p=701802638#701802638
What I say about Filipino spaghetti sauce is that most Americans would find it to
be weird.
dsi1 wrote on 2/25/2026 3:04 PM:
What I say about Filipino spaghetti sauce is that most Americans would find it to
be weird.
Fair enough Uncle. But those are mostly folks on da mainland. What do
da hiwayans think about da filipino stuff?
You must remember that for us mainland people, only da hiwayans, da
asians (especially da chinese), and da samowans are of any importance at all. We don't give a shit bout ANY other dinks.
Thanks for trying, Tojo, but it really sounds like you don't know shit
about da filipinos. Stop pretending and pontificating ... Please,
Uncle. Makes yoose look like a goddamn fool, when we know yoose a genius.
Maybe google could help yoose, Uncle.
Google search still works, even after they kicked yoose off usenet, in
case yoose didn't know.
Hank Rogers <Hank@nospam.invalid> posted:
dsi1 wrote on 2/25/2026 3:04 PM:
What I say about Filipino spaghetti sauce is that most Americans
would find it to be weird.
Fair enough Uncle. But those are mostly folks on da mainland.
What do da hiwayans think about da filipino stuff?
You must remember that for us mainland people, only da hiwayans, da
asians (especially da chinese), and da samowans are of any
importance at all. We don't give a shit bout ANY other dinks.
Thanks for trying, Tojo, but it really sounds like you don't know
shit about da filipinos. Stop pretending and pontificating ...
Please, Uncle. Makes yoose look like a goddamn fool, when we know
yoose a genius.
Maybe google could help yoose, Uncle.
Google search still works, even after they kicked yoose off usenet,
in case yoose didn't know.
My guess is that you were beaten up/down a lot when you was a kid
because you're such a big crybaby now. Yoose should try acting like a
man, boy.
On 2026-02-23, Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2026-02-23 5:18 p.m., dsi1 wrote:
Custard pie?? That is a blast from the past. My mother used to make custard pies and tarts but they seemed to have disappeared. A few years ago we were in a bakery in Niagara on the Lake and they had custard
Dave Smith <adavid.smith@sympatico.ca> posted:
On 2026-02-22 2:01 p.m., jmquown wrote:
On 2/22/2026 1:22 PM, Cindy Hamilton wrote:
But the texture and flavor were good.-a The custard wasn't broken. >>>>>
Did you cook and drain the broccoli first?-a I never have a problem with >>>> wet pie crust for quiche but I use frozen (and do not thaw or par bake it).
I always thought you were supposed to partially blind bake the crust for >>> quiche. Somewhere along the line I learned to bake pies on a low rack
which is supposed to prevent soggy crusts. It seems to have been a success.
Cooking a pie on the low rack is a good idea. I used to cook pies on a metal
baking sheet although, that might be a little too much heat for a custard pie.
tarts. My wife said she had never had one so I insisted on buying one
for her. She loved it.
All kinds of pies are custard pies. Pumpkin pie, chess pie,
egg tarts, and if you're willing to stretch the definition a bit,
cheesecake.
Cindy Hamilton <chamilton5280@invalid.com> posted:
On 2026-02-23, Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2026-02-23 5:18 p.m., dsi1 wrote:
Custard pie?? That is a blast from the past. My mother used to make
Dave Smith <adavid.smith@sympatico.ca> posted:
On 2026-02-22 2:01 p.m., jmquown wrote:
On 2/22/2026 1:22 PM, Cindy Hamilton wrote:
But the texture and flavor were good.-a The custard wasn't broken.
Did you cook and drain the broccoli first?-a I never have a problem with
wet pie crust for quiche but I use frozen (and do not thaw or par bake it).
I always thought you were supposed to partially blind bake the crust for >> >>> quiche. Somewhere along the line I learned to bake pies on a low rack
which is supposed to prevent soggy crusts. It seems to have been a success.
Cooking a pie on the low rack is a good idea. I used to cook pies on a metal
baking sheet although, that might be a little too much heat for a custard pie.
custard pies and tarts but they seemed to have disappeared. A few years >> > ago we were in a bakery in Niagara on the Lake and they had custard
tarts. My wife said she had never had one so I insisted on buying one
for her. She loved it.
All kinds of pies are custard pies. Pumpkin pie, chess pie,
egg tarts, and if you're willing to stretch the definition a bit,
cheesecake.
In my book, any pie/dessert that's set with eggs is custard.
Cindy Hamilton <chamilton5280@invalid.com> posted:Chunked sweet taters...or...pork belly?.
On 2026-02-23, Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2026-02-23 5:18 p.m., dsi1 wrote:
Custard pie?? That is a blast from the past. My mother used to
Dave Smith <adavid.smith@sympatico.ca> posted:
On 2026-02-22 2:01 p.m., jmquown wrote:
On 2/22/2026 1:22 PM, Cindy Hamilton wrote:
But the texture and flavor were good.-a The custard wasn't
broken.
Did you cook and drain the broccoli first?-a I never have a
problem with wet pie crust for quiche but I use frozen (and do
not thaw or par bake it).
I always thought you were supposed to partially blind bake the
crust for quiche. Somewhere along the line I learned to bake
pies on a low rack which is supposed to prevent soggy crusts.
It seems to have been a success.
Cooking a pie on the low rack is a good idea. I used to cook
pies on a metal baking sheet although, that might be a little
too much heat for a custard pie.
make custard pies and tarts but they seemed to have disappeared.
A few years ago we were in a bakery in Niagara on the Lake and
they had custard tarts. My wife said she had never had one so I
insisted on buying one for her. She loved it.
All kinds of pies are custard pies. Pumpkin pie, chess pie,
egg tarts, and if you're willing to stretch the definition a bit, cheesecake.
In my book, any pie/dessert that's set with eggs is custard. I always
cheat by using flour or cornstarch in the mix.
https://photos.app.goo.gl/44KK6s27GTiaRUP97
https://photos.app.goo.gl/XziNDeKJMwtNKQdr6
On Fri, 27 Feb 2026 20:29:36 GMT
dsi1 <user4746@newsgrouper.org.invalid> wrote:
Cindy Hamilton <chamilton5280@invalid.com> posted:
On 2026-02-23, Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2026-02-23 5:18 p.m., dsi1 wrote:
Custard pie?? That is a blast from the past. My mother used to
Dave Smith <adavid.smith@sympatico.ca> posted:
On 2026-02-22 2:01 p.m., jmquown wrote:
On 2/22/2026 1:22 PM, Cindy Hamilton wrote:
But the texture and flavor were good.-a The custard wasn't
broken.
Did you cook and drain the broccoli first?-a I never have a
problem with wet pie crust for quiche but I use frozen (and do
not thaw or par bake it).
I always thought you were supposed to partially blind bake the
crust for quiche. Somewhere along the line I learned to bake
pies on a low rack which is supposed to prevent soggy crusts.
It seems to have been a success.
Cooking a pie on the low rack is a good idea. I used to cook
pies on a metal baking sheet although, that might be a little
too much heat for a custard pie.
make custard pies and tarts but they seemed to have disappeared.
A few years ago we were in a bakery in Niagara on the Lake and
they had custard tarts. My wife said she had never had one so I insisted on buying one for her. She loved it.
All kinds of pies are custard pies. Pumpkin pie, chess pie,
egg tarts, and if you're willing to stretch the definition a bit, cheesecake.
In my book, any pie/dessert that's set with eggs is custard. I always
cheat by using flour or cornstarch in the mix.
https://photos.app.goo.gl/44KK6s27GTiaRUP97
https://photos.app.goo.gl/XziNDeKJMwtNKQdr6
Chunked sweet taters...or...pork belly?.
Hmmm...a pork belly pie might be interesting.
https://bettysliu.com/2015/06/22/kimchi-pork-belly-mini-and-hand-pies/
On 2/23/2026 1:14 PM, dsi1 wrote:
I just love starch-based materials!
https://photos.app.goo.gl/LuUy7iERw47sN83b7
That looks like gook food.
Since hells has openly and freely admitted the conviction isn't
mine
Only JESUS can offer salvation.
Mars Sellus <zed@is.dead> posted:Nice.
On Fri, 27 Feb 2026 20:29:36 GMT
dsi1 <user4746@newsgrouper.org.invalid> wrote:
Cindy Hamilton <chamilton5280@invalid.com> posted:
On 2026-02-23, Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2026-02-23 5:18 p.m., dsi1 wrote:
Custard pie?? That is a blast from the past. My mother used to
Dave Smith <adavid.smith@sympatico.ca> posted:
On 2026-02-22 2:01 p.m., jmquown wrote:
On 2/22/2026 1:22 PM, Cindy Hamilton wrote:
But the texture and flavor were good.-a The custard wasn't
broken.
Did you cook and drain the broccoli first?-a I never have a
problem with wet pie crust for quiche but I use frozen
(and do not thaw or par bake it).
I always thought you were supposed to partially blind bake
the crust for quiche. Somewhere along the line I learned to
bake pies on a low rack which is supposed to prevent soggy
crusts. It seems to have been a success.
Cooking a pie on the low rack is a good idea. I used to cook
pies on a metal baking sheet although, that might be a little
too much heat for a custard pie.
make custard pies and tarts but they seemed to have
disappeared. A few years ago we were in a bakery in Niagara
on the Lake and they had custard tarts. My wife said she had
never had one so I insisted on buying one for her. She loved
it.
All kinds of pies are custard pies. Pumpkin pie, chess pie,
egg tarts, and if you're willing to stretch the definition a
bit, cheesecake.
In my book, any pie/dessert that's set with eggs is custard. I
always cheat by using flour or cornstarch in the mix.
https://photos.app.goo.gl/44KK6s27GTiaRUP97
https://photos.app.goo.gl/XziNDeKJMwtNKQdr6
Chunked sweet taters...or...pork belly?.
Hmmm...a pork belly pie might be interesting.
https://bettysliu.com/2015/06/22/kimchi-pork-belly-mini-and-hand-pies/
That's a sweet potato and pecan pie. The other one is a sweet Spam
pie.
A kim chee and pork belly pie would be pretty awesome. As we allKewl.
know, kim chee and pork belly are simply amazing together. Koreans
just love kim chee and bacon and rice. Hopefully, I'll be able to
make some meat pies within a couple of days.
Tonight we had dinner at a hot pot restaurant. I'm to old to be+1
eating at such a place but the family having dinner together at a big
table is the important part. we should be doing this every week.
https://photos.app.goo.gl/K1oC3guGLUJyiSyE7
https://photos.app.goo.gl/GrchoKjghaFfFAzG9
| Sysop: | Amessyroom |
|---|---|
| Location: | Fayetteville, NC |
| Users: | 59 |
| Nodes: | 6 (0 / 6) |
| Uptime: | 00:46:22 |
| Calls: | 810 |
| Files: | 1,287 |
| Messages: | 198,761 |
