A Technical Question

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chai-man
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Re: A Technical Question

Post by chai-man »

Talking of anti-hangover/beer absorption culinary vehicles, any Aussie out there brave enough to introduce the Americans to the concept of the great Aussie "pie floater"?
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ozover50
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Re: A Technical Question

Post by ozover50 »

I've never consumed one as a hangover cure, Simon...... there are many good things for that.

A pie floater, eh? A hot meat pie (usually beef but sometimes pork) floating in a large bowl of mushy (cooked and liquefied) peas or a thick pea soup. Tomato sauce (ketchup) on top of the pie is optional - as is the salt and crushed black pepper in the pea mush.

Hmmmm........ dinner's only a few hours away and I have the pies in stock!!! :mrgreen: :mrgreen:
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antipodean
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Re: A Technical Question

Post by antipodean »

Isn't the pie floater an invention of the crow-eaters? Being a good South Australian (though living in Vic), Trotty probably has the definitive recipe!
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rick_ovic
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Re: A Technical Question

Post by rick_ovic »

The pie floater is a meat pie turned upside-down in a bowl of thick pea soup. It is traditionally served with tomato sauce, but other accompaniments are Worcestershire sauce or vinegar. It is believed that the origins of the pie floater lie in the English dishes of pea soup with eel, suet dumplings or saveloys. Dumplings in soup were known as 'floaters'.

Pie floaters are eaten on the street, served from pie carts - caravans pulled into position around 7 o'clock in the evening dishing up pies and pasties, hot chips, doughnuts and other hot, and often greasy, foods to fill late night rumbling stomachs. The most famous pie cart and the longest-serving eating venue in South Australia stands outside the General Post Office in Franklin Street. Adelaide's first pie cart was established in 1871 and between 1915 and 1942 there were nine around the city.
Pie_floater.jpg
Here's a recent story about the last remaining pie-floater cart in Adelaide:-

http://www.news.com.au/adelaidenow/stor ... 24,00.html

I must confess, I've never actually eaten one myself, however, it will be my duty as a RickResource Forum member to sample such fare on my next trip to Adelaide and report back! :mrgreen:
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jps
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Re: A Technical Question

Post by jps »

Here are some good ol' Jewish floaters:
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4001_kenobie
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Re: A Technical Question

Post by 4001_kenobie »

I'm heading to Sydney next week... might have to take a drive past Harry's Cafe de Wheels for one of their pies w/mushy peas
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headbanger
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Re: A Technical Question

Post by headbanger »

Now tell 'em what a Chip Buttie is...

Aluminium

Al as in Jolston

U as in UFO

MIN as in min

I pronounced E

UM as in ummm?

AL-U-MIN-I-UM
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jps
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Re: A Technical Question

Post by jps »

Aluminium

Al as in Jolston

U as in UFO

MIN as in min

UM as in ummm?

AL-U-MIN-UM
:mrgreen:
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rick_ovic
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Re: A Technical Question

Post by rick_ovic »

So where do you guys stick the leftover "i" :mrgreen:
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kiramdear
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Re: A Technical Question

Post by kiramdear »

Jeff misspelled it. The "i" doesn't turn up in our dictionary.

The American Heritage® Dictionary of the English Language: Fourth Edition. 2000.

aluminum

SYLLABICATION: a·lu·mi·num
PRONUNCIATION: -lm-nm
NOUN: Symbol Al A silvery-white, ductile metallic element, the most abundant in the earth's crust but found only in combination, chiefly in bauxite. Having good conductive and thermal properties, it is used to form many hard, light, corrosion-resistant alloys. Atomic number 13; atomic weight 26.98; melting point 660.2°C; boiling point 2,467°C; specific gravity 2.69; valence 3. See table at element.
ETYMOLOGY: alumin(a) + –(i)um.
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beatlefreak
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Re: A Technical Question

Post by beatlefreak »

rick_ovic wrote:The pie floater is a meat pie turned upside-down in a bowl of thick pea soup.
We do pea soup in the States, also. It's generally called Split Pea Soup (as the dried peas you buy to make it are split in half). The peas are cooked to mush (the thicker the better), and usually cooked with either ham hocks or a ham bone (with lots of meat still on it).
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ozover50
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Re: A Technical Question

Post by ozover50 »

Same here, Kris - we call that "pea'n'ham" soup! :D
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leftyguitars
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Re: A Technical Question

Post by leftyguitars »

beatlefreak wrote:It's generally called Split Pea Soup (as the dried peas you buy to make it are split in half). The peas are cooked to mush (the thicker the better), and usually cooked with either ham hocks or a ham bone (with lots of meat still on it).
Ooh, err, Mrs! :shock:
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jdogric12
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Re: A Technical Question

Post by jdogric12 »

I always get a laugh out of telling people to "speak American!!!" like so many ignorant citizens here do, except the morons aren't kidding like I am when I say it!!!
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jdogric12
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Re: A Technical Question

Post by jdogric12 »

Aluminum....

A like "uh" when you don't know the answer

LU like "Hey Lou move that piece of s*** cab!"

MI like "muh", rhymes with "uh" above

NUM like "numb" like my skull on tax deadlines like 9/15!!!!!!!!!!!!!!!!!!!!
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