[Sca-cooks] Australiana

[Margaret Rendell]

To answer several people at once, mostly about Australian food:

> Hmm I have yet to eat a beet that I like. I have tried alot of 
> different ways. 

chocolate and beetroot cake? Very yummy, if you can get past the idea.

(grated raw beetroot, same concept as carrot cake)

 >Australian beetroot for burgers

Australian beetroot is cooked, sliced, then canned in sugar/vinegar 
pickle (I used to live near the factory...what a smell!). Presumably 
there is some coating on the cans that stops them being dissolved, as it 
is quite acid.

 > tomato sauce

it is, as Drakey says, a similar concept to the US sort, although (it 
can be) less sweet. The sort my four-year-old likes has
"tomato (80%), sugar, salt, acetic acid, onion powder, herb and spice 
extracts"

 > pie floaters

are indeed standard (quite horrid) pies. But the standard pie here is 
beef. I've only seen pork pies in the "British" section of delicatessens.
And the pie in the pie floater is served with tomato sauce.


Margaret/Emma
Krae Glas, Lochac/Melbourne, Australia