[Sca-cooks] Re: Pie toppings (getting OOP)

[Dianne & Greg Stucki]

----- Original Message ----- 
From: "Daniel Myers" <edouard at medievalcookery.com>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Wednesday, October 06, 2004 1:46 PM
Subject: Re: [Sca-cooks] Re: Pie toppings (getting OOP)


>
> On Oct 6, 2004, at 1:01 PM, Ruth Frey wrote:
>
> >      And if you're talking hot apple pie, there's always the option of
> > topping the thing with a slice of good, sharp cheddar cheese (let the
> > pie melt the cheese and then enjoy).  That seems to be something of an
> > American-ism; I know a Canadian friend of mine who heard about the
> > practice was both shocked and appalled, and couldn't imagine whoever
> > first thought of such a thing . . .
>
> There's plenty of us Americans who were similarly shocked and appalled.
>   I think it's more of a yankee/PA dutch thing than an American-ism.
>
> - Doc


Not necessarily PA dutch, at least--I was born and raised in Michigan, and
it's fairly common there. And there does seem to be a "yick" factor--until
you taste it at least! Yum!

Laurensa