Re: Danny Wier's PIE (was Re: Vocab #5)

> Date:         Sun, 28 Apr 2002 00:48:39 -0500
> From: Danny Wier <dawier@...>
>
> > From: "Roger Mills" <romilly@...>
>
> > Preserved orange/lemon (i.e. citron) or freshly grated? or doesn't
> > matter?
> Citron reminds me too much of fruit cake, so I shy away from it, but I guess
> you could use it too.
Hmm, according to m-w.com, citron is the word for a (tropical) species
of citrus fruit, and for its preserved rind used in baking. Is it now
a trade name for a orange/lemon peel mix?

(Citron is also the German and Scandinavian word for lemon, BTW. I
think citron is what's called pomerans in Danish).

> > Not a consideration for me, but OOC is pie-crust Kosher?
> And I forgot about apple pie often being shortened with lard. But
> it's pareve if it uses Crisco I guess.
According to <URL:http://www.jewfaq.org/kashrut.htm>, most margarine
counts as milchig because it contains whey. But as I understand that
page, the filling will be pareve, so the crust can be either fleishig
or milchig and the pie will still be kosher --- but if it's milchig,
it can't be eaten as dessert after a meat dish.

Lars Mathiesen (U of Copenhagen CS Dep) <thorinn@...> (Humour NOT marked)