[CH] FW: Pie Floaters & Mushy Peas
Joan E. Sullivan, R.Ph. (Joan@adobedrug.com)
Mon, 10 Jul 2000 14:07:41 -0700
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From: Joan E. Sullivan, R.Ph. <Joan@adobedrug.com>
Date: Wed, 05 Jul 2000 15:20:01 -0700
To: Tara Deen <tara@es.usyd.edu.au>
Subject: Pie Floaters & Mushy Peas
Ah!!! Mushy peas! Our local pub offers these as a side dish, as a choice
vs. chips, green salad & coleslaw. I love them! which is strange, since I
have a very adventuresome palette & mushy peas have almost no flavor at all.
I don't know if they're traditionally cooked with a pork product (I think it
would help), but Murphy's cooks theirs "veggie." I don't even think there's
any salt. I juice the up with salt, pepper, malt vinegar, and whatever hot
sauce is in my purse that week (today's is Castillo's Salsa Habanero).
Deeeelicious!!
Joan
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> From: Tara Deen <tara@es.usyd.edu.au>
> Reply-To: Tara Deen <tara@es.usyd.edu.au>
> Date: Wed, 05 Jul 2000 12:55:30 +1000
> To: Doug Irvine <dougandmarie@home.com>
> Cc: Chile Heads mailing list <chile-heads@globalgarden.com>
> Subject: Re: [CH] Beef ribs: recipes?
>
> Doug,
>
> A pie floater is....er....a great Aussie contribution to world cuisine.
> It rivals the British fish and chips, or the American hamburger in
> culinary importance.
>
> A pie floater is a good old Aussie gristly meat pie, floating in a sea
> of mushy, rehydrated, boiled, dried green peas. Copious amounts of
> tomato sauce (or Worcestershire, for the culinarily adventurous) are
> added by the consumer in the process of consumption.
>
> An endangered species.
>
> Tara
>
> --
> ______________________________________________________
> Tara Deen
> School of Earth Sciences
> Division of Geology and Geophysics
> Building FO5
> University of Sydney NSW 2006
> Phone: 61-2-9351 4271
> Fax: 61-2-9351 0184
> email: tara@es.usyd.edu.au
> ______________________________________________________
>
>
>