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Re: [OM] Nathan's PAD 28/4/2010: Copenhagen food culture

Subject: Re: [OM] Nathan's PAD 28/4/2010: Copenhagen food culture
From: Jez Cunningham <jez@xxxxxxxxxxxxxx>
Date: Fri, 30 Apr 2010 09:18:44 +0200
"minced gristle" almost sounds edible.  "Lips and arseholes" we used to
say...
Glad I already had my breakfast...
jez

On 30 April 2010 09:14, Andrew Fildes <afildes@xxxxxxxxxxxxx> wrote:

> The pie is an iconic Australian food - the menu here is somewhat
> yuppied up for tourists though.
> The normal 'industrial' pie is awful, minced gristle in a gravy
> enriched with blood plasma (brings the protein level up to spec.).
> But any decent establishment and bakery stocks a good range - steak
> with or without mushroom, bacon, etc.:, chicken, curry, veggie and so
> on.
>
> The traditional 'pie floater' is a pie floating in heavy pea soup.
> Sounds awful, looks a mess but it's great. Reputed to have originated
> in Adelaide.
> I was quite puzzled last year to find that UK caffs don't have pies -
> garnished baked potato seems to be the light meal of choice.
> Those Cornish Pastie establishments aren't bad but too infrequent and
> specialised.
>
> My pie for tonight - Duck Confit and root veggies - but then, the chef
> in the cafe beneath is a friend.
>
>
> Andrew Fildes
> afildes@xxxxxxxxxxxxx
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