Can I interest anyone in some FOOD?

[Berliner]

Or a cake called a pie? What about that business?

I prefer my Boston Cream Pie in filled doughnut form, or "berliner" form, if you will.

[Gene George]

Look, for a buck you can learn the AST approved and definitive answer

[Harry Bongers]

For me it's probably just due to years and years of kid's birthday parties and eating cake and ice cream at them.

There are really only so many years you should be attending children's birthday parties.

Also, most of the time most desserts can blow me. I'm a savoury kind of guy.

[crlygrl]

Look, for a buck you can learn the AST approved and definitive answer

I know. This topic grew to it's own thread on the other message board I"m on... Tompkins knows what's what.

[James Smann]

I have tons of nieces and nephews and a three year old son. I can't get away from kid's birthday parties!

I'm a savory guy too, for sure. I'd prefer a carne asada burrito over any sweets, but if it's gotta be cake or pie, I'm usually going to prefer cake.

[Harry Bongers]

Oh, I always assume everyone else has the exact same life as me.

I do like to occasionally smash up a Skor bar and crumble it over vanilla ice cream but if I'm out for dinner I'll rarely order dessert. I don't bake a lot either but one time I did make an apple pie with a homemade cheddar crust that was quite good. The sharpness of the cheddar was a nice savoury element.

[Berliner]

I'm a savoury kind of guy.

Me too, though in a less fruity u in savory kind of way.

[pissedpissedofferson]

Is cheesecake a pie or a cake? I know it's sometimes called cheese pie.

Its unclear categorization is what keeps this argument from coming to a definitive end, for what it's worth. If cheesecake is cake then cakes win because cheesecake is pretty much 90% frosting. If it's a pie then pies win because it is the perfect merger of pie and frosting.

Also, where does cake batter ice cream figure into this? I like to pair 2 scoops of cake batter ice cream with 1 of french vanilla, then crumble almond or ginger thins cookies over the top. It is better than cake and pie.

EDIT: Pair these with either cake or pie for a decisive victory. They used to be called bastogne.

[Harry Bongers]

Me too, though in a less fruity u in savory kind of way.

We may spell things differently but the one thing we can all agree on is that there is no you in Universal Healthcare.

[Berliner]

I predict you won't be able to say that in less than eight days.

[Harry Bongers]

I predict you won't be able to say that in less than eight days.

I wouldn't mind that one bit.

How'd your adventures with olive oil work out?

[Berliner]

Well, I can make some pretty great tapenade. One problem is probably I don't really know what a lot of the stuff I'm trying to make actually tastes like.

[James Smann]

Are there any Broc'N'Cheese Soup Fans here? If so, my wife made an absolute KILLER version of it with carrots and potatoes (no whole chunk potato style, but more of a puree style) if anyone is interested in the recipe.

[Taul F. Pompkins]

sounds delicious

[James Smann]

I'm having my 4th bowl of it in two days, that's how scrumptious it is! I'm making her write down the recipe for me (she's kind of a culinary savant; she comes up with these amazing dishes on the fly and sometimes forgets to write down the recipes). She one made a flat cheddar biscuit that had the flavor of cheddar biscuits but the consistency of a warm chocolate chip cookie and I swear to God it was one of the most awesome things I've ever had. She served it with a pasta and sauce dish and the "fliscuits" (flat-biscuits) as I called them worked like dunking cookies in milk. This was about 18 months ago and I chastise her to this day about not writing the recipe down. Apparently it was a botched attempt at regular biscuits and they didn't rise, so she sees it more as a failure than anything else...silly face.

Anyway, when she gets me the recipe on the soup, I'll post so you guys can try it and let me know if you agree about it being rad-sauce.

[scamboogah]

Well, I can make some pretty great tapenade. One problem is probably I don't really know what a lot of the stuff I'm trying to make actually tastes like.

I ate the best tapenade I've ever had the other day. It was a black olive and fig tapenade and was pants-shittingly delicious.

[Itslikeimsayin]

I had an excellent tapenade back in Berliner's neck of the woods once. I forget the name of the restaurant, but I think it's a little local Italian chain in the DC/Baltimore area. I ate at one in Towson and still think of that tapenade some nine years later.

[Taul F. Pompkins]

i had coq au vin for the first time today and it was delicious

[Berliner]

Every holiday time, the management of my office building throws a giant catered party for the entire building in the lobby. I noticed that no one was really eating the tapenade even though I thought it was really good. There were like three different kinds. I asked if I could bring some home, and they said take as much as you like. It was the best day of my life.

[scamboogah]

This is the new Tapenade thread;

Also pictured: Spanish Chorizo, Bread