Some pie-type foods are made for individual consumption. pasties, turnovers, empanadas, pierogi, calzones..enjoyed by working classes and sold by street vendors.
Almost like a jelly macaron, this treat was creamy on the inside and had a coffee taste that was surprisingly strong for its size.
Some fine dining restaurants focus too much on the quality of the ingredients or buzz-worthy pizazz, but they lack one thing that Ards possesses — storytelling.
The first pies were very simple and generally of the savory (meat and cheese) kind.
Flaky pastry fruit-filled turnovers appeared in the early 19th century.
Cooking methods (baked or fried in ancient hearths, portable colonial/pioneer Dutch ovens, modern ovens), pastry composition (flat bread, flour/fat/water crusts, puff paste, milles feuilles), and cultural preference (pita, pizza, quiche, shepherd's, lemon meringue, classic apple, chocolate pudding).
All figure prominently into the complicated history of this particular genre of food.Even with a nine-course menu, I could clearly remember every single dish; each one brandishing plenty of character.It’s these lingering memories that make a restaurant great, for what’s a dining experience if you don’t have any impression of it?Beginning to feel a little full, I was relieved we were now segueing into the desserts; turns out I was going to get two of them.First, the , a warm, homely dish that barley buffs would love.When used in a smart way, pop-up forms can be a powerful tool for growing audiences, generating leads, and creating loyalty.