Quote:
Originally Posted by Hitch
I know I'll regret this. What I see of Aussie Floaters makes them look like US-based "pot pies," which are like thickened stews, effectively, inside savory pie crusts, right? But not really "solid," except when frozen.
They (US Pot pies) are not like the "hold in the hand and eat" meat pies, like Pasties, from the UK, at least, not in my admittedly limited experience.
So, do floaters go in the hand or on the plate with a fork and other utensils?
Hitch
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The 'pie floater' is a South Australian dish. AFAIK its a minced beef pie floating in a dish of green pea soup… so I assume its served in a dish with a knife and/or a fork and/or a spoon.
In Sydney the peas are under the brown gravy and on top of the mashed potato, which is on top of the minced beef pie. Served on a plate with a fork. Mostly they're just called "pie and peas", except at the storied Harry's Cafe de Wheels where they're called Tiger pies.
Mostly they're all horrid, and if bought at a sporting event they cost an arm and leg.
BR