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

[Claire Clarke]

Message: 1
Date: Tue, 25 Jan 2011 18:32:05 -0600
From: Stefan li Rous <StefanliRous at austin.rr.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] OT - G'day Lords and Ladies
Message-ID: <C1AAB977-6A16-4C8B-AE3E-38C229999A1B at austin.rr.com>
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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)