Search results
Results from the WOW.Com Content Network
The simple milk and sugar pie may be related to the Amish Bob Andy pie, Pennsylvania's shoo-fly pie and North Carolina's brown sugar pie. [61] [62] [58] Persimmon pudding made with sweet, wild persimmons is a typical Thanksgiving dish in Indiana. [63] Indiana produces more popcorn than any other state except Nebraska. [58]
The author did ethnographic and food history works. He conducted interviews with historians, Amish people involved in food preparation, and people who run restaurants. He also consulted historical literature including restaurant menus, recipe books and cookbooks. [4]
The restaurant focusses on a tasting menu of three to six courses selected by diners from the dozens on offer in a prix-fixe format. [4] The menu changes depending on availability and seasonality. [5] The prix-fixe format includes optional wine pairings; Wolf is known for her expertise. [5] Seafood in Lowcountry preparations is a focus. [5]
In 1911, a little story ran on page 6 of The Providence Journal saying that a whole block of the Shoo Fly houses, 32 to be exact, had sold at auction, and the village was "a thing of the past."
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
Following is a list of notable restaurants in Baltimore, Maryland This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by adding missing items with reliable sources .
Shue Fly, a Quarter Horse racehorse during the 1940s; Shoofly, a common name for the plant species Biancaea decapetala; Shoo Fly (sternwheeler), a steamboat which operated on the Willamette and Columbia Rivers from 1871 to 1878. Shoo Fly Complex, a geological rock formation in the Sierra Nevada in California, USA
Slice of shoofly pie. Shoo-fly pie is a molasses pie common to both Pennsylvania Dutch cuisine cooking [3] and southern (U.S.) cooking. Apple pan dowdy (or Apple pandowdy) is a baked apple pastry traditionally associated with Pennsylvania Dutch cooking, with a recipe dating to (according to Crea) [4] colonial times.