stemik 14 Posted April 11, 2008 Share Posted April 11, 2008 or just mention the cricket...that will shut them up. BTW wahts the population got to do with it? Link to post Share on other sites
thursday 1 Posted April 11, 2008 Share Posted April 11, 2008 must be the pies per capita consumed Link to post Share on other sites
Mantas 3 Posted April 11, 2008 Author Share Posted April 11, 2008 Originally Posted By: stemik or just mention the cricket...that will shut them up. BTW wahts the population got to do with it? They've got 3 times the size of a selection pool to draw a national team from. I'm going to a function tomorrow night, I'm sure the subject will come up then. My stomach is grumbling. Time to look for a pie. Link to post Share on other sites
Mantas 3 Posted April 12, 2008 Author Share Posted April 12, 2008 I found a lovely little bakery yesterday with quite a variety of pasteries on offer. I passed up a 'Chippie' for a chilli steak slice. I was a bit puzzled why I was handed it cold. I just assumed that meat pasteries were ready to eat. It doesn't make sense. Bake a lovely hot pastery, let it go stone cold, sell it to the customer so the the customer can take it home and re-heat it in the microwave.??? Last night I had a few pints of Oyster stout and Best bitter. Not what I'm used to but not to bad. I know it's a cultural thing, but I just dont know how you can drink it at room temperature. Maybe I could get used to it but I doubt it. Link to post Share on other sites
soubriquet 0 Posted April 12, 2008 Share Posted April 12, 2008 Jeez, you orstrayans are hard to please. The pies are cold and the beer hot, oh dear oh dear. Eat the pie cold. True story. The Cornish pastie is a working man's lunch. They didn't have microwave ovens in the 19th century Cornish tin mines. Beer. It comes at cellar temperature, not room temperature. The same temperature as you drink red wine. Unless you drink your red with ice and coke Link to post Share on other sites
brit-gob 9 Posted April 12, 2008 Share Posted April 12, 2008 Good one soubs Link to post Share on other sites
thursday 1 Posted April 13, 2008 Share Posted April 13, 2008 nice soubs Link to post Share on other sites
thursday 1 Posted April 13, 2008 Share Posted April 13, 2008 Guilty! When I was a student, I used to like those said pork pies. Great with 4 pints of Guinness and a bet at the snooker table. Link to post Share on other sites
scouser 4 Posted April 13, 2008 Share Posted April 13, 2008 Pork pies are ace. There are some really bad ones, but generally they are good and there are some excellent ones. One of the things I always buy first in the local supermarket when I'm back in england. Link to post Share on other sites
Tubby Beaver 209 Posted April 13, 2008 Share Posted April 13, 2008 a tip mantas......if you get served another cold pie/pastry treat, when you take it home DO NOT PUT IT IN THE MICROWAVE!! It goes all soggy and shite, put it back in the oven, it takes a little longer but the pastry goes crisp again and everything in the universe is as it should be!! If you can find one, try a chicken balti pie/slice. Those bad boys are quality!! Pork pies are ok.....not good meat and definitely not good for you. I hate the jelly shite that is around them when cold Link to post Share on other sites
yoroshiku onegai shimasu 2 Posted April 13, 2008 Share Posted April 13, 2008 You can easy find ones without the jelly. Link to post Share on other sites
Mantas 3 Posted April 14, 2008 Author Share Posted April 14, 2008 Soubs- My taste buds couldn't give a toss how much history and tradition is attached to the food. Warm beer...cold pies??.mmmmm, it's not rocket science. You are right though, I am hard to please here. That's why I dont live here. Back on topic- Today we went to the seaside and took a stroll past the Putt Putt golf, fantasy land and fanasty world ect. Before mild hypothermia set in, we headed for the last bastion of Brittish lifestyle, the pub. It was there that I head a great cottage pie lunch. The serves here are huge, you dont get that sort of value in Oz. More later Link to post Share on other sites
soubriquet 0 Posted April 14, 2008 Share Posted April 14, 2008 Fair enough Mantas, at least you're trying it. Cottage pie sounds good. Haven't had that for 20 years. UK beer temperature is a climate thing. It doesn't need to be frigid to cool you, and isn't brewed to be drunk really cold. Unlike Australian beer, it isn't pasteurised, homogenised, filterised and carbonised. Link to post Share on other sites
scouser 4 Posted April 14, 2008 Share Posted April 14, 2008 So many pies. Hot ones, cold ones. So many beers. Link to post Share on other sites
Mantas 3 Posted April 15, 2008 Author Share Posted April 15, 2008 Sadly, the beer and pie tour has come to an end. (thank god, now I can get to work on losing those extra 4 kilos). I really enjoy my visits to the UK, even though I know I could never live there. The warm and hospitality of the people in those little country pubs is something sadly lacking at home. If you could only bottle that character. Comparing pie and pies with those from home is a hard call. I do appreciate the history and tradition involved, but like a lot of things from the mother country, Australia has run with it and dare I say ' improved ' them. Thanks for the tips guys. Now for an 21 km run Link to post Share on other sites
pie-eater 207 Posted April 15, 2008 Share Posted April 15, 2008 Quote: Australia has run with it and dare I say ' improved ' them. No, 'it' hasn't. Simple as. Link to post Share on other sites
thursday 1 Posted April 16, 2008 Share Posted April 16, 2008 Room temperature beer and cold pies. Pint of Director's and a pork pie. good lunch. Link to post Share on other sites
Tubby Beaver 209 Posted April 17, 2008 Share Posted April 17, 2008 Mantas, are you originally from the UK but moved when you were young, or were you born in Oz? Link to post Share on other sites
Mantas 3 Posted April 17, 2008 Author Share Posted April 17, 2008 6th Generation Australian mate. I married a Pomm. Link to post Share on other sites
Tubby Beaver 209 Posted April 17, 2008 Share Posted April 17, 2008 ahh.....gotcha Link to post Share on other sites
threep 0 Posted April 19, 2008 Share Posted April 19, 2008 {almost} interesting fact... the jelly in pork pies came about because when the gentry went out fox-hunting, ordinary pies got shaken to pieces in their pockets. By injecting that jelly it set solid and didn't get damaged. Link to post Share on other sites
Tubby Beaver 209 Posted April 20, 2008 Share Posted April 20, 2008 I just thought it was congealed fat Link to post Share on other sites
thursday 1 Posted April 20, 2008 Share Posted April 20, 2008 and what is that jelly? Is it chicken fat? Link to post Share on other sites
soubriquet 0 Posted April 21, 2008 Share Posted April 21, 2008 Gelatine. Link to post Share on other sites
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