Turtle Pie Co

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In the Oldenburg and Ammerland regions of Germany, Mockturtlesuppe is considered a specialty of English cuisine and dates from the time of the personal union between the Kingdom of Hanover and the Kingdom of Great Britain.The dish is still popular in Cincinnati, where butcher Phil Houck’s version was so popular among customers that he stopped cutting meat and pivoted to production of the soup, founding in 1920 the brand Worthmore, which is the only remaining commercial brand of mock turtle soup. In the early 1900s the soup was commonly served as a free lunch in the German saloons of Over-the-Rhine for customers purchasing beer and in 1980 it was still served in many restaurants in Over-the-Rhine and on Cincinnati’s West Side. As of 2021 it was still seen on local menus and at butcher shops, festivals, and sporting events. Cincinnati Bengals owner Mike Brown serves it at his annual media day event. Cincinnati food historian Dann Woellert calls the soup one of the “holy trinity” of local specialties, along with Cincinnati chili and goetta.Lewis Carroll included a character, Mock Turtle, in his 1865 children’s book Alice’s Adventures in Wonderland. The character had the body and front flippers of a turtle with the head, tail, and back hooves of a calf.

Mock turtle soup is an English soup that was created in the mid-18th century as an imitation of green turtle soup. It often uses brains and organ meats such as calf’s head to duplicate the texture and flavour of the original’s turtle meat after the green turtles used to make the original dish were hunted nearly to extinction. In the United States, mock turtle soup eventually became more popular than the original dish and is still popular in Cincinnati. The soup is also a traditional dish in the Lower Saxony areas of Germany, where it is considered a specialty of English cuisine.Hannah Glasse’s The Art of Cookery (1751 edition) gives instruction on “How to dress a mock turtle” to make soup from a calf’s head. By the 1758 edition she provides a recipe specifically for mock turtle soup. The 1821 Hamburg cookery book or complete instructions for cooking, especially for housewives in Hamburg and Lower Saxony contains a recipe that calls for malaga wine, brandy, and fish dumplings. The 1845 Modern Cookery for Private Families provides a recipe for an “old-fashioned” mock turtle soup. The 1887 White House Cook Book calls for seasonings including cayenne pepper, lemon, mace, and sherry. By the mid- to late-19th century most cookbooks contained a recipe for mock turtle soup.

Serving turtle soup in the 18th century was a display of wealth. The term “turtle soup” was used as a synonym for delicious food. Less-wealthy families opted for mock turtle soup, which became popular in its own right and according to Buttery became a “British classic” dish. Heinz made a commercial version.

While green sea turtle was popular for soup making in many countries, U.S. recipes included many other local species. Soup made from snapping turtles is still available in certain parts of the country. Similarly, mock turtle soup recipes have a variety of substitute meats. Besides organ meats like the British recipes, recipes in the U.S. often use stewing beef or ground beef, but may call for alligator. Versions were served at Abraham Lincoln’s first inauguration, at the Waldorf-Astoria, the St. Regis and the Plaza. A recipe for it appeared in the 1887 White House Cook Book. The mock version eventually became more popular than the original dish. It was on many 19th and early 20th-century menus but by the 1960s it was no longer commonly offered. During its period of popularity it was considered a classic comfort food and “found on every table”.The pie is said to have been created by the now-defunct fine dining chain The Velvet Turtle as a specialty pie. Pre-made, frozen turtle pies are sold by brands such as Marie Calendar’s and Edwards.

A turtle pie is a dessert pie, originating in the United States. The turtle pie got its name due to the caramel, chocolate and pecans that are used to top the pies, which are said to have a similarity in flavor to that of DeMet’s Turtles, which use similar ingredients. The pie usually has a cookie crumb crust and is often made with a custard, mousse or a cheesecake filling.Outside of memes and products inspired by Jonathon’s internet-legendary declaration, I like turtles has gone on to be used as a sort of verbal shrug. When you don’t know what else to say or don’t think a question is worth answering, you can respond “I like turtles” as a dismissal of the question or your own knowledge of a subject. I like turtles can also just be as a humorously random statement.The fascination with I like turtles persisted years after the meme first went viral. There have been numerous attempts to track down the “I like turtles zombie kid,” as he is commonly called.

This is not meant to be a formal definition of I like turtles like most terms we define on Dictionary.com, but is rather an informal word summary that hopefully touches upon the key aspects of the meaning and usage of I like turtles that will help our users expand their word mastery.The news interviewed Jonathon after his video went viral to inquire as to why he’d responded the way he did. He said he’d just been to a display of turtles near the face-painting booth. A combination of excitement about the turtles and nervousness about the interview led him to spout the famous phrase.

One viewer who caught the interview found the moment funny enough to upload on YouTube. Under the user name 3mediapro, this video was uploaded on June 10, 2007—and it quickly gathered hundreds of thousands of views, inspired countless remixes and parodies, and even launched I like turtles-themed products like t-shirts.When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site.

It wouldn’t be Thanksgiving without a slice of pumpkin pie. I’m sure states across the country are baking them around the holidays, but these nine states raked in the purchases via their online grocer:

America purchased more than 3.6 million pies through the online grocery service last year. There were 13 unique pie flavors reported by Instacart based on sales between February 2021 and January 2022. Here’s a deeper dive into the top five.

Whether your state matched your favorite pie flavor or not, there’s a good chance you’re craving pie right now. Work on your pastry technique with our Test Kitchen’s tips for making the perfect piecrust. Then create a delicious cream pie, fruit pie, or even savory pie to serve the family.When given a choice of pretty much any dessert vs. pie, I will always choose pie. The delightful buttery piecrust combined with a sweet filling is just pure magic. With fruit pies, cream pies, nut pies, and more—there are endless flavor options to serve for Pi Day (March 14), Thanksgiving, and beyond. I’ve even been known to request pie in favor of cake on my birthday. Instacart recently determined which pie flavors reigned supreme in each state. The clear winner for the United States as a whole was (not surprisingly) apple pie with more than 27% of sales going to the traditional flavor. Breaking down the numbers further via state, however, revealed more delicious preferences.* Statements made on this website have not been evaluated by the U.S. Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease. Information provided by this website or this company is not a substitute for individual medical advice.Based in Singapore, Turtle offers clothing, toys and accessories for babies and children at affordable prices. You don’t ever have to sacrifice style for comfort! Cookies are used on this site for various reasons such as to understand how the site is used and how you interact with the site so that we can offer you an enhanced and personalised experience. You can find out more in our Privacy Policy and Cookie Policy. We’ve detected that JavaScript is disabled in this browser. Please enable JavaScript or switch to a supported browser to continue using twitter.com. You can see a list of supported browsers in our Help Center.“Pies were the first thing I learned how to bake in high school home ec class,” the Toronto entrepreneur says, “And when I see a pie on a menu, I forget everything else. I go for it no matter what flavour it is.”

“You need to really have someone telling you the right questions to ask, answering those questions, and even giving you a sort of tough love because this industry is really difficult,” she says. With support from her mentor Cyrus Cooper, a professor at Centennial College’s School of Hospitality, Tourism and Culinary Arts, Labao has received pointers on topics ranging from product cost analysis to how to purchase equipment and what to look for when signing a lease.Labao is also finding encouragement to pursue her dreams through increased BIPOC representation in the food industry. “During the pandemic we’ve seen all of these Filipino chefs and home cooks that have started their own businesses,” she says. “You don’t know that you’re missing it until you see it in front of you.”

It all began when she offered a series of virtual baking workshops, which were enough of a hit for her to make the leap into selling her pies in person. Initially, that meant a monthly pop-up where her confections, a savvy mix between hand-made, all-butter crust deliciousness and ‘grammable aesthetics, would sell out within minutes of the online ordering system opening up.

This story is part of our Empowered Entrepreneurs series, which profiles some of the inspiring businesses taking part in Blueprint: Backing BIPOC Businesses from American Express which provides mentorship and grants to support the advancement of 100 BIPOC entrepreneurs across Canada.

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Think Caramel Pop pie, a caramel custard filling topped with a shiny glaze of bitter caramel, crowned with a handful of homemade caramel corn, which has been a bestseller since day one. Buko Pie, a coconut pie inspired by Labao’s Filipino roots, is another hit.

While upcoming plans do include a store front, she won’t be stopping there. “Blueprint has not just given the business a future, but it’s given me, and my career in the industry, a future,” she says. You can expect to hear – and taste – more from Labao soon.

The pie sales soon became weekly events, and, in the summer of 2021, Labao quit her day job as an HR and office manager for a venture capital firm in downtown Toronto to focus on her small business. “My office job was wonderful, and I loved the team, but I felt like it wasn’t enough,” she says. “I’m not the only one who realized that life is short, that you should not be doing something where you’re waiting for your next vacation.”To view the full list of 100 businesses taking part in the Blueprint: Backing BIPOC Businesses mentorship and grant program, visit dmz.to/AmexBlueprint.

An avid baker in her off-duty hours, Labao has turned her passion for pie into a full-time pursuit with New Pie Co., a buzzy, Instagram-friendly purveyor of sweet treats with a twist.

Labao has since been able to move into a new space which has facilitated her ability to expand her operation. “I did not know I would be salivating over the thought of a walk-in fridge,” she says. While her previous kitchen could only turn out and store fifty pies at a time, she has now more than tripled production. “It’s been very life-changing just having storage,” Labao says, adding that she’s in the process of hiring a baker to help her bake all those treats she now has capacity for. A natural problem solver, Labao had overcome past hurdles by asking for advice from friends who were entrepreneurs in other industries and becoming proficient in Googling. Now she’s becoming equipped with insider knowledge and critical thinking skills. \n\t This story is part of our Empowered Entrepreneurs series, which profiles some of the inspiring businesses taking part in Blueprint: Backing BIPOC Businesses from American Express which provides mentorship and grants to support the advancement of 100 BIPOC entrepreneurs across Canada.She also found a vital sense of stability through the mentorship element. A study commissioned by Amex Canada last year found BIPOC business owners face barriers to running their business at a higher rate than their white counterparts, specifically when it comes to accessing capital and mentorship.

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Now that she knows it’s possible to make a living doing something she loves, Labao is stepping into her power as a business owner. “I think it never really occurred to me that I needed and wanted to learn how to run a business properly. But I really don’t want to be someone who’s just passionate about baking,” she says, “I want to transcend just being a pie shop.”While juggling expansion plans and an on-going virtual teaching schedule, the news that she was a recipient was timely. “It was a complete shock, an amazing surprise, and I felt so much relief,” Labao says. “At that time there were a lot of pain points going on in my kitchen. I didn’t have the fridge space, I wanted to hire more people and I didn’t have the space capacity for that. It felt like light at the end of the tunnel, and that there was a future for New Pie Co.”

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