Stargazy pie through the pastry top, appearing to gaze at the stars. The position of the fish allows the oil that is released during cooking to drain into the pie, adding a fuller flavour and ensuring the pie is moist. The celebrity chef Rick Stein suggested also poking the pilchards' tails through the pie crust to give the effect of leaping through water. In spite of the fact that the British Food Trust describes the dish as being fun as well as amusing to children, it has been listed in "Yuck! Disgusting things people eat", a lifestyle feature by the "New York
Pie menu users, pie menus are easy because they are a self-revealing gestural interface: They show what you can do and direct you how to do it. By clicking and popping up a pie menu, looking at the labels, moving the pointer in the desired direction, then clicking to make a selection, users learn the menu and practice the gesture to "mark ahead" ("mouse ahead" in the case of a mouse, "wave ahead" in the case of a dataglove). With a little practice, it becomes quite easy to mark ahead even through nested pie menus. For the expert, the pie menus are