Now with a fresher, more zesty lack of relevance. Look for it at the checkout or refrigerated next to the milk.
Selections for you today:
H.B. Charles Jr. | On Whooping
The Prime Directive | Walter Block supports child prostitution
Serious Eats | Guide to Sliders in Northern New Jersey
CLE-KC 7/18/2016 / 2-3 in the 8th
The Evil GM | A Brief History of Vancian Magic
36 YEAR OLD RICHARD JEFFERSON WANTED FOR MURDER
WP:DICKERY | Please be a giant dick, so we can ban you
Douglas C. Walker | The Pronunciation of Canadian French
porrage > antishurtugal 08/31/2009 | The Secret Lives of Ants
Nate Silver > FiveThirtyEight 11/23/2015 | Dear Media, Stop Freaking Out About Donald Trump's Polls
Your daily forum: The Steamboats.org message boards.
Your daily thinkpiece: Pie: It's gloppy, it's soggy, it's un-american.
Make sure you shift the older jugs to the side so you can take the freshest ones out from the back.
... If one takes canned pie filling, applies it to shelf-stable pie crust and then daubs it in Cool Whip, it will certainly be gloppy, it will certainly be soggy, but it will be decidedly American. I'm pretty sure we invented all three of those. As "American as Apple Pie" is a ridiculous phrase; the Dutch were documented making them in the sixteenth century. The French tart tatin is, in my opinion, better than our own. Apples themselves are of Slavic origin and the apples Johnny Appleseed spread everywhere were cider trees, not eatin' trees or pie trees. But pies themselves can be spectacular. A well-rendered butter crust is something amazing. And fresh fruit, cooked properly, makes for a yummy fruit pie, if that's your thing. That the author actively mocks hand pies for being, well, hand pies says a lot.Pie: It's gloppy, it's soggy, it's un-american.
we need to relearn that desserts take a long time to make if one does them from scratch - not even in a Carl Sagan sort of way. And just like anything else, when one spends time, slows down and gets everything right, pies are amazing.