Text 23695, 111 rader
Skriven 2012-04-14 09:39:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: BADIDEAS 526  20414
===========================
 -=> Quoting Jim Weller to Michael Loo <=-

 ML> Bombers of Sierra Nevada were $12.
 JW> 22 oz? We call them "quarts" here.
 
 ML> Why cheap out like that, it's disgraceful. 22 is as
 ML> much like a pint as it is a quart.

 JW> I am no fan of 11 oz "pints" and 22 oz "quarts" either. Imitation
 JW> British pubs here sell real pints... 20 oz imperial pints.

Even though Australia has been metricated for many years, it is still
possible to go into a pub and ask for a "pint" of beer (or if you are
Kevin, a pint of house red).  This isn't the ancient Imperial pint
(568ml, or 20 floz), or even the somewhat smaller US pint, but a
"reputed pint" of 425ml.  The next size smaller glass is a "schooner"
of 285ml.  Just to confuse matters, if you ask for a pint in NSW, you
get the 285ml size; if you ask for a schooner in NSW, you get, "You're
from SA, ain't ya!).

I read a brief item in a local paper about the insidious intrusion of
an Australian food item into USA.

"Much loved in Australia, Britain and elsewhere...the meat pie is
showing signs of hitting trend status in New York, with high-end
fillings like chunky steak, for example, or Thai chicken curry.  Those
are two of the flavours offered at a new takeaway spot in midtown
Manhattan, the first US outpost of an Australian chain called Pie
Face, which opened in January and has a line out the door at
lunchtime.  Ten more stores are planned in the city by year's end and
more later in other cities, including at airports and train stations.
In supermarkets, too, meat pies are getting more shelf space, analyst
say, thanks at least in part to the rising cost of beef."

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: AUSTRALIAN MEAT PIES
 Categories: Australian, Pies, Beef
      Yield: 8 Servings
 
           ; FILLING
    750 g  Beef- minced
      2    Stock- beef cubes
      2 c  Water
        pn Spice- nutmeg
           Salt
           Spice- black pepper
      2 tb Flour
  1 3/4 c  Water
      1 ts Sauce- soy
           ; BASE PASTRY
      2 c  Flour- plain
    1/2 ts Salt
    2/3 c  Water
     60 g  Beef- dripping
           ; TOP PASTRY
    375 g  Pastry- puff
           ;packaged
      1    Egg yolks
      1 ts Water
 
  FILLING: Place the meat into a pan, stir over a low heat until the
  meat is well browned. Drain off any surplus fat. Add the crumbled
  stock cubes, water, salt, pepper and the nutmeg, stir until this is
  boiling. Reduce the heat, cover, simmer gently for 20 minutes; remove
  from the heat.
  
  Combine the extra 1 3/4 cups of water with the flour and stir until
  smooth. Add this to the meat, stirring thoroughly.
  
  Return to the heat and stir until the meat mixture boils and
  thickens. Add the soy sauce [or you could use Parisian Essence to
  give it some colour and less salt] and continue mixing until
  combined. Simmer, uncovered, for 5 to 10 minutes; remove from the
  heat and allow to cool completely.
  
  PIE BASE: Sift the flour and salt into a bowl. Place the water and
  dripping into a saucepan over heat and stir until the dripping melts;
  remove from the heat. Make a well in the centre of the dry
  ingredients, add the liquid and stir until combined.
  
  Turn out onto a lightly floured surface and knead lightly. Roll out
  the pastry into either 8 individual 10cm/4" pie tins or one 23cm/9"
  pie dish. Cut the excess pastry from around the sides of the dishes
  using a sharp knife; slant the knife while cutting the pastry. Fill
  the centres with the cold meat filling.
  
  PIE TOP: Roll out the puff pastry on a lightly floured surface and
  cut into rounds for the tops of the pies. [My Grandmother used to use
  a saucpan lid] Wet the edges of the base pastry and cover with and
  gently press the pastry tops into place. Trim around the edges with a
  sharp knife. Pierce the centre with a pointed knife. Brush the tops
  with the combined egg yolk and water. Bake in a hot oven [200/230^C
  or 400/450^F] for 5 minutes or until a nice golden brown, and then
  reduce the heat to moderate [180^C/350^F] and cook for a further 10
  minutes.
  
  If you are making a 23cm pie, make a couple of slits in the top
  pastry to allow steam to escape. Bake in a hot oven for 10 minutes
  and then a moderately hot oven for 20 minutes until golden brown.
  
  From: Various SYMONS sources By: KEVIN JCJD SYMONS Typed by: KEVIN
  JCJD SYMONS <kevin.jcjd.symons{at}braintap.apana.org.au>
 
MMMMM
 

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