[Sca-cooks] "Custard" Crust?

[Elaine Koogler]

Phil Troy / G. Tacitus Adamantius wrote:

> Also sprach Sue Clemenger:
>
>> Modern mincemeat pies, which usually contain no meat, would be my 
>> contributory example....
>> Or, for a more current source of this sort of morphing, how about 
>> some of the really weird fusion cuisines that America seems so prone 
>> to? I mean, beyond weirdities like cheeseburger pizza, and into 
>> improbable combinations that actually work.
>> --maire, poking her head into the conversation
>
>
> Okay. I'll see you and raise you... anything with "Alfredo sauce" 
> (often a vaguely allemande or supreme-ish kind of sauce, although real 
> fettucine Alfredo is a fettucine dish bearing the name of the owner of 
> a Roman restaurant which used to serve the noodles tossed with just a 
> touch of the cooking water, mucho butter --admittedly a special white 
> butter from a specific region-- and grated Parmigiano, salt and 
> pepper). Or how about shrimp scampi, which is a dish made according to 
> a recipe and presentation previously used for bay prawns (scampi), and 
> its philosophical cousin, shrimp with lobster sauce containing no 
> lobster...
>
> Adamantius
>
Actually, I think that the Hawaiian pizza (with ham and pineapple) is 
the weirdest kind of pizza...and, you know, I always wondered about the 
shrimp with lobster sauce thingey!  Glad to see it bothers you as well, 
Master A!

Kiri