Cheeseburger Gothic

The pie; a tragedy.

Posted August 29, 2013 into Food & Drink by John Birmingham

Hell of a day, today. Three thousand word deadline. School commitments. After school commitments. Unexpectedly sick kid. Like a Flinthart Day, but without the sangfroid.

Lunchtime found me hightailing it across the city to drop a sick kid off to mum so I could get to the Fathers Day school function for Kid #2 because nobody wants be that That Guy who leaves the kid standing there on his lonesome at the father-son gig.

So I dropped kid one, skipped the offer of a quick lunch because its never that quick in the city, pointed the Swedish battle wagon at the south side of the river and laid pedal to metal. There was a sausage sizzle on at the school, but I'd be turning up late – to a Father-Son sausage sizzle – and did not fancy my chances of even hoovering up some meat scraps and stray grease from the hot plate.

Four hundred dads. Free snags. You do the math.

At the back of my mind were all the unwritten words on my feature article and the sudden expiration of my security certificate for the Fairfax online publishing system one minute ( yes, one exact minute) after the SMH decided to run my blog on the front page.

And hunger. Hunger was also on my mind. Then I remembered a new place that'd opened up at the Gabba near to my destination. The Bakers Arms, a swish looking bakery which always seemed crowded. Crowded was fine. I wasn't going to sit down. I just needed to pick up a pie and get the hell out. How hard could that be? At a fucking bakery?

I secured a park right out the front and the pies were sitting there when I rolled in. As if Fate was setting herself to mock me. She's a vicious bitch, that Fate.

I ordered my pie and I must admit that even I was a little taken aback at the demand for $8.90 which followed. But this was not a sausage rolls and finger buns kind of bakery. This place had class. And $8.90 pies to prove it.

And then I settled in to wait for my pie. The Bakers Arms was pleasingly busy, but not so busy that I expected to wait more than four or five minutes. There seemed to be a fair turn over of meals heading out to the tables, and the take away line was not so long as to give rise to concern. Not until five minutes passed. Then ten. Then other take away orders began to appear before mine. Then someone dropped a hundred forks on the floor. And I was looking at my watch thinking I gotta go I gotta go I gotta go. But I waited a little longer. Fifteen minutes. A couple of salads and fucking chai soy lattes were served up. Allow me to reiterate. A couple of salads and fucking chai soy lattes! In a fucking bakery that couldn't get my goddamned pie to me without dropping a hundred forks.

Where was my fucking pie? In the outer wastes of the arse end of Absurdistan, that's where.

And then, eighteen minutes after I had first enquired as to whether I might place within my possession, and then my rumbling tummy, one very expensive pie, I saw the guy who'd dropped the hundred forks take an icy cold specimen from the chilled cabinet and line it up for microwaving. Even that didnt bother me. I just wanted my damn pie, nuked or not.

But it was lined up behind other pies, and possibly some sort of quiche, and that was it, Bakers Arms and I were done.

I turned to the woman next me, who looked like she too was in need of a pie, and I said "Madam, take mine. I can tarry no longer".

And with that I left. Pieless and $8.90 poorer.

105 Responses to ‘The pie; a tragedy. ’

Quokka has opinions thus...

Posted August 29, 2013

Next time you want a pie from Logan Road, go a little further out to the Rock n Roll bakery/deli/fruit mart. Their pies are quite acceptable as on-the-run lunch fare, esp. the steak & roast mushroom & the peri-peri chicken.

Respond to this comment

Dino not to be confused with puts forth...

Posted August 29, 2013

JB

FK I hate that!

Did you need to pee as well?

Always happens to me when I need to pee as well.

FK

Respond to this comment

beeso reckons...

Posted August 29, 2013

I had heard the bakery at rock n roll had changed hands. Not for the better either.

Quokka is gonna tell you...

Posted August 29, 2013

I think you're right. The pies are still OK (A staff member told me they don't make them on site, there's a supplier) and the bread doesn't seem to have changed but don't bother with anything in the sweets cupboard, it's pretty much inedible.

Respond to this thread

tqft swirls their brandy and claims...

Posted August 29, 2013

I would have (and have) just asked for my money back.

Abe Frellman is gonna tell you...

Posted August 29, 2013

Thing is, that would've burned another ten minutes.

Respond to this thread

dessessopsid mumbles...

Posted August 29, 2013

18 minutes for a pie at a bakery is outrageous.

Also, what sort of self respecting bakery doesn't have a hotbox? Even the most pretentious bakey still needs a hotbox for their pies.

John Birmingham ducks in to say...

Posted August 29, 2013

I know! Right?!?

Respond to this thread

Jackie would have you know...

Posted August 29, 2013

See you need to drive down to Rutherglen and go to Parker's Pies....they are cheaper and won best Australian Pie for like 7 years running. Ok I know it's a 13 hour drive but it's well worth it. Tell Fred I sent you for a free coffee :)

J.

John Birmingham is gonna tell you...

Posted August 29, 2013

13 hours eh? Might be quicker.

Lulu asserts...

Posted August 30, 2013

Or a drive down to Dinkum Pies, in Block Place (Melbourne).

Dave W asserts...

Posted August 30, 2013

Parker Pies is the shiznit. We go to Rutherglen for the wine and the pies. For the trip back up the Hume, it's sometimes hard to know which to allow more space for.

Therbs ducks in to say...

Posted August 30, 2013

I can vouch for Parkers pies in Rutherglen. A great half time snack in the Therbs & Co. Wineries Tour of 27Feb13.

Guru Bob swirls their brandy and claims...

Posted September 3, 2013

Have also tried those Rutherglen pies and they are the bomb... Especially some of the more unusual ones like vrnison etc...

as for your experience anywhere that uses a microwave to heat up pies should be avoided anyway.

Respond to this thread

Abe Frellman asserts...

Posted August 29, 2013

Yes Rutherglen pies >> Beechworth pies.

JB, how would you feel about someone emailing a link to this blog to said bakery so that they make it up to you by showering you with baked goods?

John Birmingham mumbles...

Posted August 29, 2013

Be a slow shower.

Abe Frellman reckons...

Posted August 29, 2013

Lolz.

Sekret Sekret has opinions thus...

Posted August 29, 2013

--------------------^^^^-------------------^^^______________________________
Blip.......Bliiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii
p.

Respond to this thread

JG ducks in to say...

Posted August 29, 2013

Definitely a bad day for you, JB. Poor chap. If I'd known you'd had a pie of a day, I wouldn't have added to your misery by sending you a Fitbit taunt. ;P

An eighteen-minute wait for a friggin' meat pie is disgraceful. I'd have had steam coming out of my ears, eyes, and nostrils.

Yatala pie shop on the Pacific Highway is great. Guess you've been there.

Respond to this comment

C Grade Cyclist mutters...

Posted August 29, 2013
Piefection at on Logan Rd at Mt Gravatt. Try the signature Jack Daniels pork belly pie. You can thank me later...

Darth Greybeard mumbles...

Posted August 30, 2013

Pork belly? Where are my car keys?

RAM reckons...

Posted August 30, 2013

I can second Piefection. Unbelievable pies, you can tell that a lot of effort goes into each recipe. Unreal stuff.

Respond to this thread

Mayhem's Mum reckons...

Posted August 29, 2013

This, Mr Birmingham Sir, is why McDonalds has a drive-through.

Sudragon asserts...

Posted August 29, 2013

But they don't serve food.

Respond to this thread

NBlob asserts...

Posted August 30, 2013
This is indeed a great and terrible tragedy. I feel for you sir

Respond to this comment

DebRyan swirls their brandy and claims...

Posted August 30, 2013

Servo pies suddenly seem more enticing now?

John Birmingham mumbles...

Posted August 30, 2013

Certainly more easily available.

Respond to this thread

w from brisbane has opinions thus...

Posted August 30, 2013

"How hard could that be? At a fucking bakery?"

I have never been to this place, and I can totally understand your error, and yes, I notice the name of the establishment has 'Baker' in it.
But, it would seem to me, you need to take some blame here because:
It's not actually a fucking bakery, it's a fucking cafe.

I can see they call themselves a 'specialty bakehouse'. I don't know what that means. I assume that means, don't come here for your loaf of sliced white. It's their cafe gimmick. But one look at the set up would have shouted to me with an urgent rising panic, this is no fucking bakery!

http://www.mustdobrisbane.com/eat-drink-cafes-south-woolloongabba/bakers-arms-woolloongabba

Respond to this comment

Brother PorkChop would have you know...

Posted August 30, 2013

That truly sucks donkeys ballz. Nearing criminal. Should be criminal, if only you knew a lawyer type person.

Respond to this comment

Halwes mutters...

Posted August 30, 2013

You will always get screwed in a designer pie shop. Let's face it. Brisbane has nothing that is much good, except Lang park and qld heads, so any thing gastronomically successful gets swamped pretty quickly. Has anyone noticed that supermarkets will let you into the place pretty quickly but getting out is another story? I've lost count of the baskets that I've left adjacent to the checkout because I've decided that I really don't need this sh!t if I have to wait an hour to get it.

Respond to this comment

BigWillieStyle is gonna tell you...

Posted August 30, 2013

I like chai soy lattes.

Respond to this comment

Paul_Nicholas_Boylan is gonna tell you...

Posted August 30, 2013

"Madam, take mine. I can tarry no longer".

What did she say in response?

John Birmingham would have you know...

Posted August 30, 2013

"Oh, er, thanks".

w from brisbane is gonna tell you...

Posted August 30, 2013

Wrath made you deaf, JB. Her full statement was:

"Oh, er, thanks, O kind and generous sir.
Curses to this tardy restauranteur.
God speed to you and your noble viking horse.
Could you tell me if the pie comes with sauce?"

Paul_Nicholas_Boylan asserts...

Posted August 30, 2013

It's not often a stranger offers you a free pie. In all my years it has only happened to me twice.

Respond to this thread

Dave W swirls their brandy and claims...

Posted August 30, 2013

That breakfast pie looks like an abomination of nature that must be destroyed. I failed to fully understand a breakfast pie once before, expecting something that wouldn't be congealed egg and bacon inside a pie crust.

Don't get me wrong, I was expecting a surprise- some kind of interpretation of breakfast inside a pie. I like a greasy fry-up as much as the next overweight man, just not inside a pie crust.

As for the other stuff, Zeniph, it just looks like they've instagrammed the shit out of every photo they've ever taken. I'd say that they've smashed through the hipster threshold and gone out the other side. I give them 4.5 pretentious wankers out of 5.

zeniph is gonna tell you...

Posted August 30, 2013

agree - but I'd still eat it (though @ $8.5...)

"instagrammed the shit out of every photo they've ever taken"
I noted they have a barista/photographer on staff - thats proably enough to claim your final .5 points

Lulu is gonna tell you...

Posted August 30, 2013

Does the barista/photographer have a bushranger beard?

AuntyLou would have you know...

Posted August 30, 2013

Ewwwwwww...breakfast pie looks disgusting! And I don't often say that about anything containing bacon!

Respond to this thread

Rhino asserts...

Posted August 30, 2013

There's an Aussie bakery here - suburban Atlanta - on the town square of a town named Marietta. Has other Ozish products, including Tim Tams. Pretty good food as they make everything scratch.

However, I am waiting for the owner to go ballistic and exuberantly exercise the second amendment rights of his adopted country if one more redneck asks him if he'll put a shrimp on the barbie for them.

I'm

Paul_Nicholas_Boylan ducks in to say...

Posted August 30, 2013

Every time I encounter an Australian I tell them to put another shrimp on the barbie for me. Not one has complained or reacted with anything but good cheer - although I suspect that waitress from Perth put something inappropriate in my food. Irish Stew is difficult to scrutinize effectively.

NBlob reckons...

Posted August 30, 2013

Did we or did we not put Bugs on the BBQ for you?

Therbs has opinions thus...

Posted August 30, 2013

Meat pies and Tim Tams in Marietta. Sounds like a civilised kinda town. As for shrimps on the barbie ya gotta marinate them first.

Brother PorkChop would have you know...

Posted August 30, 2013

Rhino, I know that one and have been there. My wife's best mate from here lives in Marietta and of course needs to stock up on various essentials from time to time. Thought it was alittle bizarre at the time....

Paul_Nicholas_Boylan asserts...

Posted August 30, 2013

"Did we or did we not put Bugs on the BBQ for you?"

You did. Green Bugs. And, with your reminder, I now stand ashamed of my subsequent behavior.

w from brisbane asserts...

Posted August 30, 2013

"Every time I encounter an Australian I tell them to put another shrimp on the barbie for me." Paul Nicholas Boylan

Geez mate, fair dinkum, you're comin' the raw prawn.
We like that though, since you are a good bloke.

Sekret Sekret ducks in to say...

Posted August 30, 2013

I recently had an Australian risotto dish cooked in what was later revealed to be Yabby juice....sorry "jus"

Gah.
We are surely the most disgusting nation on earth.
And nobody wants to ask what is in pies. Are there any legit ones, or do they all contain "ingredients : other"

Sekret Sekret reckons...

Posted August 30, 2013

I recently had an Australian risotto dish cooked in what was later revealed to be Yabby juice....sorry "jus"

Gah.
We are surely the most disgusting nation on earth.
And nobody wants to ask what is in pies. Are there any legit ones, or do they all contain "ingredients : other"

w from brisbane would have you know...

Posted August 30, 2013

I remember about 20 years ago, British comedian Ronnie Corbett saying that the worst meal he had ever had was in Australia.
He was talking to an Australian journalist, and Ronnie was a regular and happy visitor to our country, but he was highlighting a misconcieved experimentalism in Australian restaurant cuisine at the time.
The worst meal he had ever had was a trout stuffed with strawberries.

Paul_Nicholas_Boylan swirls their brandy and claims...

Posted August 31, 2013

W - thanks, mate, for sussing that I was taking the piss.

As for Australian food, I've heard stories of how awful Australian food and wine once were, but things have changed and continue to change as you degenerate descendents of transportees realize that the difference between a good meal and a bad meal is just a little very worthwhile effort (strawberries and trout work fine together if you know what you are doing, and if you don't, it will be the worst meal of your life). I've had some of the best meals of my life when visiting Australia, including the best pub meal I've ever had (in pub in a Sydney suburb chosen at random). And as for bad food, believe me, you can find it anywhere on earth without any trouble at all. The worst meal I ever had in my life was in a farm house outside of Fresno, California. I won't describe it here. It will put you off your pie. But, over 30 years later, I still laugh out loud when I think about how absolutely horrible it all was in every way a meal could possibly be horrible.

Sekret Sekret mumbles...

Posted August 31, 2013

Yeah Boylan, we have great food. Because we are the melting pot of the world in many ways, we are nowdays hugely experimental with mash-up dishes.
Which is fine. Except the fact is, we have yabbies and other creepy looking animals and, in the name of experiment, people tend to put them in food to create a signature dish. "Wow, that's truly ugly, covered in mud and it lives in a sewer, let's try that with truffle oil and puty it in a New Breed Australian pie"
Which is a step across, rather than up , from the Four and Twenty.

Paul_Nicholas_Boylan ducks in to say...

Posted August 31, 2013

Oh hell no. That sort of experimentation is the ferment of all great cooking. How do you think those Four and Twenty got in that pie in the first place? Just because it isn't easy to make it taste good doesn't mean it can't be done and isn't worth the effort of doing. Anything can taste good if you can figure out how to cook it right. Take your critter covered in mud and living in a sewer, put it in a cage, feed it corn for a while, kill and butcher it correctly, marinade and grill the meat, and it is gonna taste just just fine.

With that said, my only complaint about the Australian cullinary experiment with what y'all learned from Greek and Italian immigrants is the antipodean penchant for cooking bolognese sauces with carrots. Don't tell me it isn't a wide-spread practice. I saw it with my own eyes on too many occasions to be coincidental.

JBtoo swirls their brandy and claims...

Posted August 31, 2013

I so agree; carrots do not belong in bolognaise, unless it's to be fed exclusively to children for whome the veggies must be hidden.

NBlob mutters...

Posted August 31, 2013

VALIDATION THY NAME IS BOYLAN.

Visible carrots, indeed any veg other than mushrooms & onion, is a suppurating abomination. I have been fighting this blight for years.

w from brisbane has opinions thus...

Posted August 31, 2013

Note to self.
When cooking bolognaise, grate the carrot so they won't notice.

Darth Greybeard swirls their brandy and claims...

Posted September 1, 2013

Curses. I'm forced to agree with NBlob again. Carrot is wrong as evidenced by the fact that when you hurl, the resulting hurlage always contains carrot, whether you've eaten it or not. That's just the kind of vegetable it is.

Paul_Nicholas_Boylan has opinions thus...

Posted September 2, 2013

Are you implying the expression "airing the diced carrots" is more than metaphor?

Lulu ducks in to say...

Posted September 2, 2013

Carrots belong in bolognese because the sweetness is required to off-set the acidity of the tomatoes.

NBlob has opinions thus...

Posted September 2, 2013

Crazed borderline-vegan alert!

Crazed borderline-vegan alert!

Crazed borderline-vegan alert!

w from brisbane mumbles...

Posted September 2, 2013

Who knows why carrot has this special synergy with mince? Grated carrot is essential if you want your meatballs or meatloaf to be truly top drawer.
As regards bolognese, it depends what you are making. If you are making a Bologna style ragu bolognese, then sure, drop the carrot.
But if you are making the much more loved 'spaghetti bolognese', the delicious and totally non-Italian dish that gives the pleasures of a self-cooked meal to any moron, then in goes the carrot. If you are lucky enough to find some droopy sticks of celery in the back of the fridge, a rough chop and then throw them in as well.

In fact, I declare that, if you are cooking a 'spaghetti bolognese' and you don't include carrot, you are being inauthentic!

NBlob puts forth...

Posted September 2, 2013

*Shakes head*

W W W, You've obviously fallen prey to one of the pro-carrot jihadis. For an consonant of such fine taste (See; Chips @ Chicken joint Mooloolaba) to reveal this weakness is disapointing.

Bolog-nese is, as the name sugests, a dish in the style of that which is served in Bologna. A traditional ragu of concentrated tomato-y goodness. Rich red full flavoured tomatoes, onion, Perhaps roatsed capsicum, garlic, basil, oregano, and frequently anchovvetta. No. Carrot.

Would you add pineapple to a Neopolitan Pizza? No.

Sausage in a Tuscan Minestrone? No.

Fish Stick in a Clabrian Insalta del Mare? Dog No.

.

If you want to talk about some bastardised, lowest-common-denominator, Tikka Masala type shmeg, I'll be outside.

w from brisbane mumbles...

Posted September 2, 2013

NBlob, next you will be saying that there is no place for sultanas in a curry.

Paul_Nicholas_Boylan swirls their brandy and claims...

Posted September 2, 2013

"Grated carrot is essential if you want your meatballs or meatloaf to be truly top drawer."

You have got to be taking the piss, mate.

w from brisbane would have you know...

Posted September 2, 2013

No, I am not taking the piss. Except for somewhat exaggerating my strength of feeling on the matter. Put whatever you like in, or not. And I generally prefer a less is more approach to the number of ingredients in cooking. But, mince and grated carrots is a natural.
I once attended a meat ball challenge. Or a rissole challenge, as I prefer to call it in the aussie argot. It was serious, a mate who is a butcher was on the judging panel. It was agreed the best rissole did include grated carrot, with tomato sauce (ketchup) as a secret ingredient that pushed it first across the finish line.

I was sitting here thinking, how do I justify carrot in mince. I thought to myself, who is the most famous Michelin starred chef at the moment. Heston Blumenthal. I looked up Heston Blumenthal.and mince. Sure enough there is a recipe for Blumenthal's perfect spaghetti bolognese, which I reiterate is not the traditional Bologna meat sauce. Sure enough. it includes six carrots. I wouldn't use that many myself.
http://monitormunching.wordpress.com/2012/07/25/recipe-heston-blumenthals-perfect-spaghetti-bolognese/

Sometimes, I might put no carrot in, but put in a lot of grated zucchini. It becomes invisible, but gives a quite silky texture which can be nice.

Paul_Nicholas_Boylan is gonna tell you...

Posted September 3, 2013

Although I understand your position, which is principled, I firmly believe that inserting carrots in any sauce and calling it bolognese is like embellishing raw fish with chili sauce and calling it crudo. Both may be delicious, but both no longer fit those lables.

Paul_Nicholas_Boylan has opinions thus...

Posted September 3, 2013

Not to nitpick, but it seems my choice carries great semantic weight, but little else.

If you are going to counter my hollow arguments with facts and research then I will have no choice but to withdraw from this discussion indignantly. Very indignantly.

[Bob, I hates to tell ya, but the bloke is right. The earliest recipie I could find for a classic Bolognese ragù includes carrot.]

w from brisbane asserts...

Posted September 3, 2013

If I am right, no one is more surprised than me.

Paul_Nicholas_Boylan mumbles...

Posted September 3, 2013

Don't come the raw prawn with me, mate. You did the research.

Me, I'm looking for a traditional crudo recipie that includes chili sauce.

NBlob ducks in to say...

Posted September 3, 2013

INCONCIEVABLE

Paul_Nicholas_Boylan puts forth...

Posted September 3, 2013

I suspect you are right: chili is very likely incompatable with crudo. But I'm not committing to any position on account of how wrong I was about Bolognese.

damian reckons...

Posted September 3, 2013

Best not to let on about the grated zucchini then... Oops!

w from brisbane ducks in to say...

Posted September 3, 2013

I think carrot, depending on the amount you put in, does give some flavour notes, but its main purpose is probably to add a lightness to the meat sauce.

Re: coming the raw prawn. Not this time, as I, like NBob and PNB, was darned surprised that Spag Bol might be closer to a true Bologna sauce than in the conventional wisdom.

Re: the grated zucchini. Not that I want to be giving cooking advice, but as a duty of care, and as the inventor (well, I didn't copy it) of the grated zucchini in the mince pasta sauce. Yes, I use it instead of carrot sometimes. I use more zucchini than seems wise. Unlike carrot, I put it in about 10 minutes before the end of cooking time, As soon as I can't see the zucchini, I know it is ready. I use it when I feel like a more silky texture in the sauce.

Guru Bob swirls their brandy and claims...

Posted September 3, 2013

Fair shake of the sauce bottle! I have seen a very traditional bolognaise ragu made by Ivo at an old school Italian restaurant in Cairns that included carrots. But of course wasn't made with mince either, rather chunks of meat cooked until they just melted down...

damian ducks in to say...

Posted September 4, 2013

I think the issue here, without getting too cocksure or areseproud or breast-foot-forward or whatever kind of genetalia-pressing-ahead works for you, that all pasta sauces from Australia are essentially a variant on "primavera", with other flavours (specifically, kinds of meat) added. This is because the peerless quality of year-round fresh produce we make here is so high that there's no excuse to do anything else.

w, I think your lightness is a legitimate but orthogonal pole to the way I use carrot, which is for sweetness (another pole). The contrasting poles to these would be richness and earthiness respectively. I use bay leaves and/or turmeric to tip the balance to earthiness, and back in the day I would use Manuka honey to tip the balance back toward sweet. I suppose I would use thickened cream or at least butter to tip the balance toward richness, on the other scale.

NBlob would have you know...

Posted September 5, 2013

I reject your self-claimed authority to ascribe legitimacy or illegitimacy to W's leaf & twig fuelled madness.

All right-thinking* people would recognise root & tuber laced abomination as such when set before them.

As for your model of mult-ipolar gastronomy, where does unami stand smart guy? A pole of it's own or some sub-pole.

*currently defined as "Those which agree with me."

w from brisbane asserts...

Posted September 5, 2013

Without the earlier success of carrots to explain why German planes were being shot down at night, there might never have been an Operation Mincemeat.

There it is again, mince and carrots, in this case winning WW2. Don't fight it, NBlob. They just go together.

damian mumbles...

Posted September 5, 2013

Nice try, blobster, but your taste for sawdust sausages and buttery bugs betrays you.

Respond to this thread

BigWillieStyle has opinions thus...

Posted August 30, 2013

One thing that bothers me. How did you know it was exactly one hundred forks?

I guess you had time on your hands? You know, waiting a long time for your pie and all.

Respond to this comment

Bondiboy66 mumbles...

Posted August 30, 2013

Sounds like grounds for Justifiable Homicide with Extreme Prejudice to me.

BigWillieStyle swirls their brandy and claims...

Posted August 30, 2013

* nods *

Does.

Respond to this thread

Steve is gonna tell you...

Posted August 30, 2013

Elaine's Pies - Dickson, ACT - Best. Pies. Ever. And very quick.

Respond to this comment

Brother PorkChop mumbles...

Posted August 30, 2013

Richmond TAS main street pie shop, curried scallop pie.

Bermagui NSW bakery, plain meat pie.

Homemade Rosemary Lamb Shank with mint.

Barnesm mutters...

Posted August 30, 2013

" curried scallop pie" yeah don't suggest that around Mr Flinthart. He has very strong opionions on the appropiate uses for Tasmanian scallop's and baking them in a pie isn't one fo them.

Paul_Nicholas_Boylan mumbles...

Posted August 31, 2013

Fuck Flinthart. I will eat me Tasmanian scallops however I desire. He isn't the boss of me.

Respond to this thread

Brother PorkChop mutters...

Posted August 30, 2013

JB, or anyone else for that matter - any experience with or knowledge of products called carb blockers?

Chipz mumbles...

Posted August 30, 2013

No experience with, but they sound pretty damn awful to me - http://www.webmd.com/diet/features/the-truth-about-starch-blockers

Barnesm reckons...

Posted August 30, 2013

The money comment for me " "If something sounds too good to be true, it probably is,” MacKay writes.

Trowzers puts forth...

Posted August 31, 2013

The best way to block carbs is to put your hand in front of your mouth.

Brother PorkChop ducks in to say...

Posted September 2, 2013

Thanks Chippy. I am having a gander at the link. I agree with the Brig and no doubt Trowzers is right. But I do love spuds in all their glorious forms - my biggest weakness.

Respond to this thread

NBlob asserts...

Posted August 30, 2013
I'm sure I've pimped this before, but; The Beach Bakery, Gympie Terrace Noosaville. After extensive research, the best sausage roll I've ever eaten. A Myocardial infarction in pastry. Beef & pork, with spices, wrapped in butter loaded croissant type pastry. Never been able to finish a second in one sitting. If left in the paper bag they are served in, the bag turns translucent in a couple of minutes.
Now promoting Seafood Chowder, Kangaroo & Port Wine, Wild Turkey, Cranberry & Brie, and Venison & Guinness pies.
I do not endorse the pies, but knowing the quality of other products they sell they'd likely be winners but the sausage roll should be a national icon. If Heart-Smart Australia doesn't tar & feather them.

Brigadier, next time you are on the Sunny Coast check out the scallops with flying fish roe & wasabi @ Riki's on the Noosa River. His Boylanness can testify as to their superior nomability.

Paul_Nicholas_Boylan ducks in to say...

Posted August 31, 2013

I can. Really delicious. Riki's was a vivid dining experience.

Respond to this thread

NBlob ducks in to say...

Posted August 30, 2013
Do I have to pay extra to get my *carriage returns* to stick?

w from brisbane reckons...

Posted August 30, 2013

NBlob
Re: your carriage returns.
I have a theory and my testing below seems to have confirmed it.
Only, if my "Recent Comment" clicks on the very last message of a thread, I find that the comment box provided does not have the Bullets, (B)old, (I)talic etc options.
This means that the comment won't have the proper functionality.
I then go back and and open up the comments and scroll down to the bottom.
Then the comments box has the Bullets, (B)old, (I)talic etc options and your carriage returns will be respected.
Basically, if you don't see the Bullets, (B)old, (I)talic etc options, the carriage returns won't work.

Respond to this thread

w from brisbane puts forth...

Posted August 30, 2013

testing
Testing
testing

NBlob is gonna tell you...

Posted August 30, 2013
  1. Now, when I click Respond to this comment, I have numerbed.
  • Bullet points

Bold, italic & Link

Paul_Nicholas_Boylan has opinions thus...

Posted August 31, 2013

I can't figure out how to do any of that. Which is probably for the best.

Respond to this thread

NBlob mumbles...

Posted August 30, 2013
No Bold or italic The Quick brown fox jumped over the lazy dog, four score and seven years ago our forefathers..

NBlob has opinions thus...

Posted August 30, 2013

Too freaky

Respond to this thread

NBlob mutters...

Posted August 30, 2013
Hmm. It would appear W is on to it.
No style options, No Worky the return button

AuntyLou is gonna tell you...

Posted August 30, 2013

Stop it NBlob!!! I am far to drunk to deal with this kafarfle!!!!

Respond to this thread

Quokka has opinions thus...

Posted August 31, 2013

I wouldn't even go there, Nblob. As things stand my Tech Destroying Force Field has enough issues getting past the security forces DNABeast has christened 'Login' and 'submit comment'.

Respond to this comment

Lulu asserts...

Posted September 3, 2013
http://www.goodfood.com.au/good-food/eat-out/the-hottest-pies-in-melbourne-20130902-2szoc.html?rand=1378166763626

I think I'll print out that list, for research purposes.

Respond to this comment

Respond to 'The pie; a tragedy. '

Follow along with RSS