Andrew Fildes wrote:
> Proper quiche, as in Quiche Lorraine, is a fairly solid egg and bacon
> pie. And I do mean lots of eggs, cream and bloody great big chunks of
> cured and smoked dead pig in a heavy crust. It is unhealthy unless
> you are a hard-working farmer and downright delicious.
>
Exactly! I used to make it myself. It got better and better with
practice. then I realized that it was better because I was making it
richer and richer; going, for example, from cream to whipping cream to
heavy whipping cream.
Damn, it was good, but, not being a hard working farmer, I backed off.
But after the real thing, nothing weaker really did it for me, and I let
it go. I'm not much of one to worry about diet, but I could almost
hear/feel the internal creaks starting when I ate it.
Those other savory pies you decry can be pretty decent if made right,
but it is a misnomer to use the same name for them. Different beasts -
well, not really beasts at all, too tame....
Moose
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