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Re: A Technical Question
Posted: Thu Sep 11, 2008 1:52 am
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"?
Re: A Technical Question
Posted: Thu Sep 11, 2008 2:03 am
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!!!

Re: A Technical Question
Posted: Thu Sep 11, 2008 7:23 am
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!
Re: A Technical Question
Posted: Thu Sep 11, 2008 7:42 am
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.
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!

Re: A Technical Question
Posted: Thu Sep 11, 2008 9:59 am
by jps
Here are some good ol' Jewish floaters:
Re: A Technical Question
Posted: Sun Sep 14, 2008 4:38 am
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
Re: A Technical Question
Posted: Sun Sep 14, 2008 7:35 am
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
Re: A Technical Question
Posted: Sun Sep 14, 2008 8:02 pm
by jps
Aluminium
Al as in Jolston
U as in UFO
MIN as in min
UM as in ummm?
AL-U-MIN-UM

Re: A Technical Question
Posted: Sun Sep 14, 2008 8:29 pm
by rick_ovic
So where do you guys stick the leftover "i"

Re: A Technical Question
Posted: Sun Sep 14, 2008 8:32 pm
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.
Re: A Technical Question
Posted: Sun Sep 14, 2008 10:59 pm
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).
Re: A Technical Question
Posted: Sun Sep 14, 2008 11:21 pm
by ozover50
Same here, Kris - we call that "pea'n'ham" soup!

Re: A Technical Question
Posted: Mon Sep 15, 2008 3:22 am
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!

Re: A Technical Question
Posted: Mon Sep 15, 2008 12:48 pm
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!!!
Re: A Technical Question
Posted: Mon Sep 15, 2008 12:50 pm
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!!!!!!!!!!!!!!!!!!!!