[Sca-cooks] OT - G'day Lords and Ladies and more on pies

[Huette von Ahrens]

Like what, pray tell?
 
Granted, I was in Australia in 1974/75, so I am sure things have changed a lot since then.  But their jello then was just the same as ours.  
 
I have tried vegemite.  It wasn't horrible, but it isn't something I will eat normally.  Then the only ice cream they had was gelato and it was as thin as ice milk.  Yech.  But since there have been some gelato places that have opened up here in Los Angeles, the gelato has improved and I am sure it has in Australia also.  I was in Adelaide back then also, but never heard of or was told about pie floaters.  But it was in Adelaide that I had my first proper English tea and fell in love with clotted cream.  Sigh.  
 
I was fortunate that I had an Australian penpal and I stayed with her family in Melbourne and in Adelaide, Sydney and Camberra with friends of hers.  I remember how wonderful and friendly the people were.  I also remember having more lamb in the two months I stayed than I have had the rest of my life.  Yum.
 
Oh for the wild adventurous life I had as a young adult.  I would love to do it all over again.  I would even go visit Ryal Castle again, if it still exists.  LOL.
 
Huette


--- On Wed, 1/26/11, Linda Peterson <mirhaxa at morktorn.com> wrote:


From: Linda Peterson <mirhaxa at morktorn.com>
Subject: Re: [Sca-cooks] OT - G'day Lords and Ladies and more on pies
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Date: Wednesday, January 26, 2011, 2:18 PM


They have the best unknown-outside-of-Australia fruit jello flavors!
    Mirhaxa
   mirhaxa at morktorn.com


On Wed, 26 Jan 2011, V O wrote:

> I saw a picture of these online, they truly look disgusting.  I didn't want to
> disparage a locals custom, but eating them when well inebriated makes a lot more
> sense.  And/or, selling them to the silly uninformed tourists that want to try
> local delicacies.......  well I guess it is a case of buyer beware. 
>
>
> My roommate and I just had a discussion about Australian foods, as an area of
> foods that we do not really have much information about.  What 'Are' foods that
> are common to your country, not really found outside?  Things that you would
> take a foreigner to try to show off the local cuisine?  And are there any cook
> books you would recommend to get these recipes?
>
> Thanks,
>
> Mirianna
>
>
>
> ----- Original Message ----
> From: Claire Clarke <angharad at adam.com.au>
> To: sca-cooks at lists.ansteorra.org
> Sent: Tue, January 25, 2011 9:26:26 PM
> Subject: Re: [Sca-cooks] OT - G'day Lords and Ladies and more on pies
>
>
>
> There has been some recent discussion of Australian meat pies and
> specifically "(In Adelaide, it's served floating in pea soup, but Adelaide
> is like that.)". So, is this true? or is someone trying to cast Adelaide in
> a bad light?  :-)
>
> *****************************************
> A little from column A and a little from column B.
> (Yes, you can get pies floating in pea soup here, yes Adelaide is a bit
> strange, but also people from different parts of Australia have a great
> disdain for one another, so you have to take such comments with a pinch of
> salt)
>
> You can get gourmet versions of the pie floater, but generally it's regarded
> as a fairly revolting thing that people only eat when they are drunk.
>
> But in Queensland you can also get pies with mushy peas inside them (ie a
> layer of meat and a layer of pea puree).
>
> And finally on the tomato sauce/ketchup issue, sometimes the sauce is
> applied inside the pie using a squirty bottle with a pointed spout.
>
> Angharad
> (also from Adelaide, though not really a native)
>
>
>
>
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> Sca-cooks at lists.ansteorra.org
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