Quoting Michael Loo to All on 10-10-19 08:41 <=-

There was steak and kidney pie, a sort of joint venture. I
contributed the meat (chuck shoulder as previously mentioned),
Nancy the kidneys (she and Ruth had to go back to the Petra
market to pick them up), and Gail a leftover Pet Ritz (i.e.
Pillsbury) pie crust. Nancy and I did the making based on
memories from our youths - hers making and mine tasting. No
recipe, but I could talk you through what we did if you want
to try to duplicate the experience.

It came out pretty well... and Richard enjoyed the bit he had of it, as
I brought the leftovers home for him... he said it was different from
what we had made back when, but that makes sense considering that it was
from both your and my experiences... :)

with. I cut them into bite-size pieces and gave them a quick
saute in butter. The standard procedure is to toss the butter,
but these were mild enough that I tipped some of it into the
stew for flavor and someone (not myself) drank the rest. I
gave people a taste to make sure they weren't going to go ugh,
gross, and nobody recoiled, so the rest of them went into the
stew made fresh yesterday, topped with the crust (lightly
rubbed with butter), and into the oven until the surface was
sufficiently browned and the stew sufficienty bubbling. This
was, of course, owing to laziness and convenience of ingredients
a deep-dish single-crust pie.

Richard remarked that one reason he likes the double crust version is
that the goodness of the sauce soaks into the bottom crust... but, there
were, as you say, good reasons to just do a top crust... ;) The
leftovers I took home had what was left of the crust rather mixed in
with the rest of the stew... :)

Even more sweets - Snickers branded creamy nut butter candies.
We all know and love Snickers, even those of us who shouldn't.
These seem to be a completely different thing piggybacking on
the celebrity of the original. My first impression was gagging
sweetness, followed by an altogether too sticky nut presence
short on texture. Chocolate and Snickeriness were not much in
evidence.
I had a peanut butter one to start and found it wimpy and lacking
in appeal, with a rather gross mouthfeel. Reese's cups, which
this product probably was designed to compete with, is so much
better in every possible way - aroma, taste, texture, balance.

Some years ago, Mars came out with what were then called Snickers Peanut
Butter Squared... They were around for a while and then disappeared...
the peanut butter ones of these bars are essentially the same as those
ones... size and all...

Meanwhile, with a little help from my friends I made filling for
my galaktoboureko, the impetus for which was my claim that I
could make a cream of wheat preparation that Ruth would eat.
This was essentially milk (Lactaid), eggs, sugar (raw), CoW,
and vanilla, salt, and cinnamon for flavoring. I was thinking
of making a rolled version, but the filling didn't set up enough
for that to happen. At the Anchorage Greek Festival with Swisher
I'd encountered the rolled for the first time and thought it a
clever and time-saving idea. Problem turned out that if the
filling is thick enough to roll in a dough, when it's cooked it
will be overdone, which the Anchorage one was. I thought I might
be able to finesse this, but no. Note for the future - freeze it
and then roll it in raw dough and see if it bakes okay.

Sounds like an interesting experiment... :)

ttyl neb

... When someone told me to "delete cookies", I ate another OREO!

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