Your favorite pie song?
Intriguing- for a good while, Coldplay was leading, followed by Foo Fighters and Mumford, but Lucy managed an impressive late-run climb to first. I guess you still can't top the Beatles in the charts, huh? :P
(My hat off to the one lonely supporter of Black Light Burns. :X)
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I gave a solution on the top of the first page- just try and find the link leading to the Tulpa giveaway in the other thread, and then note how that link is formatted. Then look at the solution I gave, again.
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Mhh looks delicious 😋 glad to see that you got your 5 entries 😃 but one ga got 0 entries, did we all oversee it? 🤔
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Nah. Realized I'd already used up that key. I ended up going with Higurashi for what I intended that one for, instead.
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It's such a nightmare to find these kind of hidden paths that require hovering or following several links for people who use smartphone for SG usually. But I do like pie.
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Your phone doesn't let you check page source? That's usually the easiest work-around for lack of hovering.
That, or if your load time is slow enough, you should be able to catch the formatting of a puzzle URL before it forwards you. :P
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You'll be excited for my next Puzzle Agency then! Preferred method of usage will be smartphone. ;)
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Bump for solved. It was quite easy in retrospect, but it's easy to overthink it. Thanks.
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Bump for solved!
It's now 6, 6 and 4 entries for the three GAs.
And sorry, but I prefer cake over pie ;-)
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Updated. :)
I'll remove the solution comment once Animal Lover hits 6. ^.^
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Uhh... I guess everyone who entered will appreciate that - well, at least I for sure do!
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Black Forest Cake is the best cake. =O
And nah. Cake can be complex, and indulgent, and wonderful. It can surpass pie- with enough effort and skill and quality ingredients.
But pie? It doesn't have to try. It's just awesome from the get-go. Cake can be bad, it can be mind-blowing, but pie, pie is always reliably delicious. Moreover, it's incredibly versatile- from sweet pies to quiches to cheesecakes to savory pies to pizzas to pastry pies, pies can do anything. You can hate cake, but hating pie? No. There's a pie out there for everyone.
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See, that's a definition thing... many of those you consider being pie are cakes over here in good old Germany :-)
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As far as I'm aware, there's no difference in terminology usage between the regions. However, the terms can be used differently, due to regional differences in dessert preperation. Cheesecake, for example, is a pie in the states, because it's made as a pie- a firm crust with a very soft, creamy filling. In Germany- and most of Europe- it's traditionally made more as a soft-bodied cake (and in the case of Germany, traditionally uses Quark rather than Cream Cheese or Neufchâtel, like the States traditionally use). In Greece, where it originated, it's rather definitively a cake.
The difference isn't in the labeling, but in the preparation- and thus, in what the labeling is assigned to. Nearly everything in Germany classifies as a cake or torte- certainly, I can't remember seeing nearly any pies over there during my visits to family. Of course, Germans are known for their baking, including their cakes and tortes, so it's not surprising that the emphasis is on cakes, given that, as I noted, cakes can easily exceed pies if they're prepared well enough (and German dessert quality is undeniably top-notch).
A pie is anything that "hugs" one or more sides of the dish with a firm crust, and has a filling which is distinctly different from the crust. A cake uses the same ingredients for both the crust and the filling, and generally adds depth by way of layering in layers of something else (which is what primarily characterizes a torte), or by adding frosting or icing. Put another way, a cake focuses on making a dish based around a crust and uses filling to accent that, while a pie focuses on a dish emphasizing a filling, and uses the crust to accent that.
In practice, the flavor ranges are extremely different- with cakes, even savory ones, all tasting more like a rich loaf-bread that have ingredients which contrast against and add depth to the breading, and pies taking an approach more similar to tortilla wraps- a thin or light layer of breading heavily filled with rich ingredients, with the breading merely holding the ingredients together and providing them with a contrasting flavor. In effect, cakes and pies are opposites.
In short, they're all awesomely delicious- and thankfully for us dessert-lovers, cover a range of rather distinct flavors.
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Sorry to correct you but our (cakes made by us Germans - no matter where they originate from) cakes do not - in general - use the same ingredient for crust or filling. And I'm not talking about exceptions - there's probably equally as many of one or the other. Actually you can make the same thing one way or the other. Like the Schwarzwälder - you can make it without crust, just using sponge mixture but you also can make it with "crust" as a more solid bottom layer from shortcrust.
For example you can make a cheese cake without any actual dough at all (a quite modern approach) using breadcrumbs to keep the filling separated from sticking on the baking dish. Or you can - the way I prefer to make it - use shortcrust which you pre-bake before putting the cheese (quark) in it and finish it.
There's an execption to that - home made - cake "rule" (that it can be made with or without different crust dough): conditors almost always put a crust made from shortcrust under their cakes and tarts. Woman (i.e. grandmas) who are mostly in their 80s nowadays learned it that way as well. But using one type of dough is simpler and serves the "everything has to be quick and easy" needs of modern people... if they not even go using a ready to go store bought mixture (which I don't, I prefer to make my cakes from the ground up "as they are meant to be made").
But I noticed that what you are saying (both, crust and filling, being the same ingredients) is true for all the cakes I had in the US. None of them ever had a harder bottom made from a different dough.
And I have to dissent the statement that cake focuses on making a dish based around a crust and using filling to accent that. Sometimes the "outside" is more important then what's inside a cake or at least equally important. Especially for everyday cakes where you actually have no different crust at all but use the same dough for the in- and the outside. Even more so for e.g. Linzer Torte (which isn't a tart but a cake although it's name suggests something else) where the outside is actually more important than the "filling".
Yes, I have very strong opinions about cake (looking at baking in Germany) and would consider myself a cake aficionado and educated lover of cake with experience since early childhood :-), thanks to an - unfortunately long deceased :-( - grandmother who made all kinds of awesome classic cakes and tarts (and always way too many to be eaten) whenever there was an occasion to have cake and tart.
By the way, the correct plural for the German word Torte is Torten, not Tortes ;-)
Anyways, while I know a whole lot about cakes I learnt quite a bit about pies. Thanks! And I guess while we disagree in some details, we both can agree that cake and tart (and for all I care pie as well ;-) ) are wonderful inventions that are perfect for soothing our souls.
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tl;dr version:
One day they'll find my body surrounded by empty cake & pie platters and single-malt scotch bottles and I am totally okay with that.
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Metallica - PIE, PIE MY DARLING.
(also, didnt know it was originally a Misfits song)
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See attached image.
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