Australia has an unofficial national 'dish' : the meat pie.
Not just ANY pie, this is the single serve, hold in the hand variety.



Now this may seem bland & boring to you non-Aussies but trust me, we are all 'pie-ologists' here & all have expert opinions on which is better, how to eat them, which sauce, if any should be used and HOW one should devour this item.

In South Australia, they started their own unique way of eating a pie & came up with a dish called a "Pie Floater". I have never had one & have no desire to do so. I will however describe it for you.

They get green peas & cook them till mushy (its like a really thick pea soup), plop that in a bowl & add the pie upside down on the top & add Tomato Sauce on the top.

   

It's origins are described here:
http://en.wikipedia.org/wiki/Pie_floater

Here where I live, if we want peas with our pies, we simply cook them normally & pop them under the pie top; we know the right amount of time to cook peas; down South they are a little hazy on that  & the floater is their attempt to cover up their shortcomings as pea cookers.

Is that like Barbeque sauce?
And is the cheese melted or just grated over the top?

I'd have to be in the right mood to eat that, lol.

"Mämmi is made from water, rye flour, and powdered malted rye, seasoned with dark molasses, salt, and dried powdered Seville orange zest"

Ewwww, um no, that's not for me thanks anyway,lol.

Milkomeda wrote:

Québec is known for its poutine. Fries, cheese and brown sauce, miam !

I believe poutine's brown gravy is beef gravy (called sauce in some parts of N. America). Not BBQ flavored.

Davina wrote:

As a bit of fun tell us what the regional dish or dishes are of the area you live in. If you live in an area/country different from where you originate from maybe you can give us the dishes from both.

To start the ball rolling........

The regional dish from where I live would probably be fish and chips or a roast (beef, pork or chicken) with 3 veg. Dessert (pudding) would be apple pie and custard.

I must  say we also have a vast array of restaurants with cuisine  from all over the world too: Indian, Bengali, Chinese, Thai, Italian, Greek, Turkish, Portuguese, French plus Nandos! Also pubs that do really nice food and drink, too.

Greetings from the US's New England seacoast. Steamed Maine lobsters. Lobster rolls (lobster/mayo sandwiches on a big fat bun). Steamed clams, scallops, shrimp (or fry any of those, yum). Fish and chips (fried cod or haddock with french fries) served with coleslaw on the side. New England clam, fish or seafood chowder (the white stuff). "Butter and sugar" corn on the cob in August, dripping with butter and salt. Potato salad with sliced boiled egg in it. Deviled eggs. Italian sandwiches made with salami, provolone, onions, green peppers, black olives and tomato slices, with or without a spicy oil dressing. Blueberry or apple pie in season. Ice cream, anytime of year, even in a snowstorm in January. Local micro-brewery beer.

Philadelphia Cheesesteak



Actually a Philly cheese steak is not filled with steak, but rather with processed pressed beef, cheddar cheese, onions, mustard, lettuce, tomato if you want it and enough cholesterol and fat for a triple bypass.

Dramagod wrote:

That cheese steak thingie looks totally worth having a heart-attack. I'm a meat-eater in the umpteenth generation. I want to have on of those bad boys some day.

Send me your address and I'll mail you one

Dramagod wrote:

That cheese steak thingie looks totally worth having a heart-attack. I'm a meat-eater in the umpteenth generation. I want to have on of those bad boys some day.

But it's processed meat; I call it 'plastic meat'. Full of preservatives & additives. I couldn't stomach that at all.

ancientsgate wrote:

I believe poutine's brown gravy is beef gravy (called sauce in some parts of N. America). Not BBQ flavored.

Yes, exactly : ).
Brown gravy, fries and cheese curds, not grated or melted and, yes, Kazza, the cheese is essential !

<<<It's funny. This nice american lady sent me years ago a jar of peanut butter in the mail when I told her I'd seen people eat it in movies all the time and that I had never tasted it. When it arrived I realised it doesn't really taste like anything. It's more like tasteless paste that you don't know where you should put it.>>>

Tasteless? Peanut butter? Really? Well, it tastes like what it is, ground up peanuts, oil, sugar and salt.

As to where to put it, to eat it best, it should go on white bread, and it should be eaten with a good-quality Concord grape jelly. Best PB here in the States is the original Jif, best jelly is Welch's Concord Grape, and any soft, highly-refined white bread will do.

PB is good on bananas.

PB is good on saltine crackers.

PB is good on celery, with raisins dotted along the top-- that's called ants on a log here in the US, lol.

PB is good licked off a knife or a spoon.

Maybe it's an acquired taste-- most of us Americans grew up on it.

Last edited by ancientsgate (June 16, 2012 2:37 am)