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No one, least of all the early settlers, would probably proclaim their early pies as masterpieces of culinary delight.
The crusts were often heavy, composed of some form of rough flour mixed with suet." ---Oxford Encyclopedia of Food and Drink in America, Andrew F.
A piecrust used less flour than bread and did not require anything as complicated as a brick oven for baking.
More important, though, was how pies could stretch even the most meager provisions into sustaining a few more hungry mouths...
169) [NOTES (appended to this recipe:  Ordinary pie or pastry dough, or perhaps a preparation similar to streusel, unsweetened.
 Experimenting with this formula, we have adhered to the instructions as closely as possible, using regular pie dough to envelope the parboiled meat.
195) ---Around the Roman Table: Food and Feasting in Ancient Rome, Patrick Faas [Palgrave Mac Millan: New York] 2003 ? Bakers who specialized in this treat were known as the episat mersi, so mersu-making was probably an involved and respected process." ---Cooking in Ancient Civilizations, Cathy K. 254) American pies "As a favored dish of the English, pies were baked in America as soon as the early settlers set up housekeeping on dry land.
French and Italian Renaissance chefs are credited for perfecting puff pastry and choux.603) Ancient Roman recipes " [Baked picnic] Ham [Pork Shoulder, fresh or cured] Pernam The hams should be braised with a good number of figs and some three laurel leaves; the skin is then pulled off and cut into square pieces; these are macerated with honey.  Lay the dough over or around the ham, stud the top with the pieces of the skin so that they will be baked with the dough [bake slowly] and when done, retire from the oven and serve." ---Apicius, Book VII, IX, Apicius: Cookery and Dining in Imperial Rome, edited and translated by Joseph Dommers Vehling, facsimile 1936 edition [Dover Publications: Mineola NY] 1977 (p.In the cradles of civilization (Mediterranean region including Ancient Rome, Greece, Mesopotamia, Egypt and Arabia) the primary fat was olive oil.When combined with ground grains, it produced a rudimentary type of pastry.
Smith editor [Oxford University Press: New York] 2004 (p.