h a l f b a k e r yTastes richer, less filling.
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Are peas and carrots microwavable? Do they catch fire ? |
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Pot pies are switching to fruit filling. Will apple or cherry burritos be in the future. |
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recipe..... see help file on LHS of screen... |
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Yeah it's kind of a recipe, but it's not a specific
recipe: more of opening up a new area for
exploration. In the past, the burrito form factor has
already been expanded to include wraps with
Italian, and Asian themes, but I've never seen a
wrap with this type of theme. |
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Of course a quick internet search for a "pot pie
wrap" gets several relevant hits, so... |
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You might just live in the wrong part of the country - one of those places where what is passed off as Mexican fast food is a pale shadow of the real thing. Come visit San Diego and you'll see the world differently. |
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...and then go to Mexico and find out what real Mexican
food is like! Nothing like burritos or tacos.
But I would like a chicken pot pie in hand! + |
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You could replace the lettuce with mushrooms, and make the wrap flat and doughy, and you'd have a pizza. You could make the doughy wrap flat on top and bottom, and you'd have a sandwich. Replace the wrap with fried eggs and the filling with a steak, and you'd have steak and eggs. Make the wrap out of plastic, and the filling out of mint flavoured mildly abrasive gunge, and you'd have a tube of toothpaste. The possibilities are possible! |
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I was about to ask what in gods' names a "pot pie" is,
but as far as I can tell from Wikipedia, a "pot pie" is a
"pie". |
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Here in the colonies, pies are strictly dessert, except for pot
pies, which are (usually processed/previously frozen, of
course) meat pies made with gelatinous "chicken" or
"beef" in a thick, salty gravy with (canned or previously
frozen) vegetables (carrots, peas, bits of drywall spackle
impersonating potatoes) in a (usually disturbingly gooey, but
occasionally flaky) crust. On the plus side, you can find them
on sale for as little as 50 cents at times. |
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peas are relatively microwavable, but require you to
submerse them in some water. From my experience,
cooking carrots by microwave is not advisable
because it creates a lot of steam which eventually
(in my experience) ends up killing the lightbulb and
other electrobits.
After extreme water damage, or last microwave was
in a state where it would begin to cook when you
opened the door even from an off state. |
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//Here in the colonies...// |
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Ah. Now I understand. I suppose that is the
punishment you have to bear for declaring
"independence". A nation deprived of pork pies,
steak-and-ale pies, hunter's pies... a cruel fate. |
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Sorry, but we always make our own Pot Pies, as you just
decribed [MB]. Because something has a different name,
or
people buy frozen food, does not mean we don't know
how
to cook or bake, use fresh ingredients and our
imaginations.
I must say I often used pre-made pie crusts, only from the
lack of time to make it from scratch.
We just had sausage and ale pie last week - homemade
with
real carrots, potatoes, peas, onions,mushrooms, spinach,
homemade
sausage, etc. |
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What's your address again, xandram? Good heavens, that
sounds so delightful. |
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Actually, my man is the pot pie cook! You're welcome to
come over [blissy]!! |
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What you are describing has been quite literally
baked. |
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//A nation deprived of pork pies, steak-and-ale
pies, hunter's pies// |
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Not if you bake them yourself. I have absolutely
no idea why people think English food is boring. I
could live on pies and mushrooms, and I'm from
South Louisiana. |
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My wife made a pork and apple pie last week that
was fan damn tastic. it actually had cheddar
cheese in the crust. It was so good it was stupid. |
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//I have absolutely no idea why people think English
food is boring.// |
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From 1939 to about 1988, English food was crap, to
be honest. We now have more artisanal cheeses than
the French; more Michelin-starred restaurants per
square mile than the French; a wider range of meats,
vegetables and seafood than the French; and far
fewer French people than the French. |
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