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It Needs a New Name? Shape? - Page 2

post #31 of 47
I thought turnovers were only made with puff pastry, what do you call a turnover made with pie or sugar dough?

Turnovers include short crust as well as puff pastries.  Turnover is still the right word.  Pasty is an alternative to turnover with more of a short crust connotation. 

 

Other languages:  Empanada in Spanish, Chausson in French -- I don't think there's any limitation as to puff pastry or short crust for either. 

 

Country Pot Pies, Country Crusties, Veggie Crusties, Country Crust Pies...  summpin' along those lines maybe.

At some point words do have meanings, or we may as well pack it in and just hand the country over to the political ad copy writers.  Whatever Foodnfoto may choose to call her pastries, they certainly are NOT pot piesPot pies are baked in a vessel such as a pie plate, they are not free form; pot pies are completely enclosed with a top crust, they are not open.

 

BDL

post #32 of 47

Hm, playing with BDL's comments, what about laser.gifNot your Grandma's Pot Pies

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #33 of 47

Alright, I like that.... "Nottapottapies."

 

**Wonders if BDL found "crusties"  politically incorrect as well.** crazy.gif

Words have meanings? What meanings though? Who ascribes the meanings?

Well sure the ancient word-gods, but  I also would hazard a guess and say "popular usage."

Meanings change unfortunately, and are not set in stone, for all I know

the future will see "pot-pie" solely mean something containing cannibis.

But I can be visionary....I foresee a possible happy future where people can come to accept

a pot pie as a baked crust filled with savory ingredients--whether it's baked in a pot, on

on a brick or in carefully aged shoe leather.

And we all know that pies in general can be closed, lattice, or open topped.

When I order pecan pie, no one tells me "we dont carry that--ours are open-topped."

But admittedly in this case, I think an original name would be better for FnF's purposes--

the right name, and they just taste all that much better--food psychology 101. smile.gif

 

 

 

(TWIMC: Soz, it's a cold rainy Saturday--I'm cooped up and moderately feisty!) smiles.gif

post #34 of 47

Hand Pie is the term most bandied about by your average foodie.  It will likely get you the most traction in NY.

Hope things go well this weekend.

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #35 of 47

today's lunch served with a small side salad

 

700

 

they were very yummy, nice pastry, good filling, just like three to four bites each

post #36 of 47
Thread Starter 
Quote:
Alright, I like that.... "Nottapottapies."

Meez-I like the way you think.

 

This weekend, we went with "Rustic Veggie Pies" not "tarts" and sold most of them today. We'll see what happens at tomorrow's market.

I like the idea of  "Country Pies".

 

Pete I also like your idea-just a bit too long though for our signs.

Besides, have you ever noticed how people don't read anything unless they Have to?

 

I like the idea of making them different shapes, maybe triangles or rectangles. I'll give it a try next week.

 

Thanks everybody!

 

 

www.foodandphoto.com

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www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

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post #37 of 47

Give every filling its own shape?

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

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Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

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post #38 of 47

Bump.... report please!

 

:)

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #39 of 47

I saw something similar to this at Trader Joe's the other day.  They were labeled "galettes."

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #40 of 47

I think you need a story.

 

When Jenny was a child, she was always the last child dropped off.  Her mom worked the late shift and could not always be there to meet here, but there was always one thing she could count on and it's these filled pastries.  They were nothing more than a filled pie crust, but to her, they were something she could look forward to while on the bus.  To her, it meant home.  She called these "homey pies" (or something). 

 

Heh.. :)  I'm such a BS artist.

post #41 of 47

LOL

 

You know how to make someone laugh.

 

Petals.

Petals
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Served Up
(165 photos)
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(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
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post #42 of 47
Thread Starter 

Ok so here's the upshot.

We tried calling them rustic veggie pies-some better sales, but not significant.

 

Then, after posting pics of them fresh out of the oven (without names) on our Facebook page all our friends who commented kept calling them "Veggie Pot Pies".

So, we're going with that. Yes, Yes, BDL, they are "technically" not pot pies, but that's what everyone relates to and gets 'em salivating so that's what we're going with.

 

Seems to be working.

And of course, pics on FB help.
 

www.foodandphoto.com

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She's got the biggest hair in town!

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Liquored up and laquered down,
She's got the biggest hair in town!

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post #43 of 47

I'm telling you, put some meat in them! 

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #44 of 47

Oops, I just googled my suggestion and its already been used!


Edited by Chef N Nod - 12/4/12 at 10:33pm
post #45 of 47

Tyson makes these in assorted flavors, available in supermarkets packed 3 cello  2 pax per box for  $5.69  chicken, cheese and broccoli and ham  peppers and cheese. Restaurant wise in my opinion , not acceptable ,although maybe for school lunch type program.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #46 of 47

Most pot pies sold in markets today as well as beef pies have all changed. They all now use chicken pieces made from chicken paste and beef chunks made from beef paste. There is a company named "John Soule" who pioneered this process about 15 years ago , he started with fahitta meat and then went into everything making meat and poultry paste

    .. He also sold most of major pot pie producers.. You can tell a piece by cutting into it it cuts clean with no fibers like regular chicken or beef has. Its like eating  a flavored sponge. I guess for this fast food raised generation its passable and ok.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #47 of 47

Sorry little late to the posit.

Friend of mine just got back from the Pike Market with some "German Walking Sticks" which are very lean oblong meat sticks, (Great with a bloody mary btw, thanks Chip!)  They are meant to be  carried and eaten while walking the market.

 

Agree with DJ, on the size, would personally buy different varieties to sample as opposed to a larger product.

 

Make them turnover-esque, you could call them (insert your name or the name of market here) walking pies. 

 

And they do look great!

 

Best,

 

EDG

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

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"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

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