[Sca-cooks] regional meat pies ideas
sprucebranch at gmail.com
Mon Jan 25 21:32:41 PST 2010
Well, if you mean, by "regional" that it should be based upon what grows
there, either naturally or in a farm, then pasties/pies from this region
Turkey, cream cheese/sourcream and huckleberry
beef/apple or crabapple
hmmm....what kind of food would be a good mix with pumpkins? maybe beef,
dried berries and pine nuts?
chicken, cabbage, onion, squash?
Otherwise, for Spokane, you'd be looking at our traditions, which are fairly
wild west. I suppose it'd be bean this that and the other.
On Mon, Jan 25, 2010 at 3:23 PM, Johnna Holloway <johnnae at mac.com> wrote:
> Depends where you want to go with this topic.
> This is the Midwest. You could do impossible pies (anyone remember those?)
> such as
> Oh I know. It's the Midwest, it's winter, it's taco pie time
>> ...this raises an interesting question, probably worthy of a topic
>> change - if you were going to make a meat pie inspired by flavors
>> traditional to your (non-meat-pie-eating) area, what would it contain?
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Ian of Oertha
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