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May 27, 2005

Comments

Night Writer

Sorry, I couldn't finish reading your blog. Swanson pot pies were the main staple of my diet my freshman year in college (I think I could get them 3 for a dollar then)...until one night I got a forkful halfway to my mouth and began gagging uncontrollably. The sight, the smell, the taste, I don't know what it was but I just couldn't eat another one. Even years later the same thing happened when I tried to eat another. Now even the delicious-looking Marie Callendar versions turn my stomach. I tried - I really tried - to get to the end of your post, but I just couldn't do it. Can I still have dessert?

(On the plus side, the experience motivated me to learn how to cook - and "heating" is not cooking.)

Douglas

Now stop, wait, hold up, I think you're on a slippery slope here. Today it's pot pies, tomorrow you're sticking your beak into how we eat our Oreos, and that's, that's just so wrong.

R-Five

I just flip it onto a real plate, mix it up. American cheese? Boy, I don't know... especially for Turkey, my favorite.

Private Ryan

I disagree on the crust...

I would always move the top crust to the side...to eat later. Once the top was outta the way, I would eat the inner gooey-goodness of the pie. Then, when all the meat (if ya wanna call it that,) and veggies were gone...the crust was ready to eat.

Much like deep dish pizza, pot pie crust is the best part...save the best for last.

Jeff Hess

Shalom Sandy,

I'm a flip-and-dig kinda guy. I place an inverted plate on top of the pie, flip the whole thing over, lift of the almuinum pie tin and then carefully break through the middle of the bottom crust.

At least that's how I did it when I was young. I discovered years later that a number of manufacturers, as an economy measure, I'm sure, no longer put a bottom crust on their pies.

I also like to make a bed of garlic mashed potatoes on the plate so that the gravy that escapes the pie can be enjoyed with the potatoes.

I've never actually added anything to the pie itself. I'll have to give that a try.

B'shalom,

Jeff

rew

Scary.

I just made a pot pie for the first time since I was a kid last week. With Smartie laid up after his surgery, I bought some, thinking it would be a nice quick way to get him some lunch when I came home from work for a break. Imagine my surprise when I discovered they didn't even have microwave directions on the box...they wanted me to preheat the oven and cook for 35 minutes. It oozed as soon as I tried to take it out of the pan, so I just threw it in a bowl and tossed it on his tray. By that time, he was already knocked out with the percocet.

Luckily, he said it tasted just as good ice cold two hours later. That may have just been thr drugs talking, though.

Sandy

No bottom crust? That's just wrong! The small Swanson's pot pies still have the bottom crusts.

R-five, it's the turkey that I always get. It depends on how much of a cheese fan you are, I guess. But, the American inside is just the ticket for me.

You "throw it in the bowl or upside down" people are just missing out on the whole crust experience.

Rew, I hope you used "the drugs talking" to your advantage.

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