Text 19401, 102 rader
Skriven 2011-12-25 08:20:34 av Dave Drum (1:18/200.0)
  Kommentar till text 19379 av DAVE SACERDOTE (1:123/140)
Ärende: Australian Confidence Men
=================================
-=> DAVE SACERDOTE wrote to DAVE DRUM <=-

 DS> That's American, like Outback Steakhouse, and it's a Cockney accent,
 DS> not Australian.

 DD> Your opinion. But it does not sound like a Cockney accent to me.

 DS> Not my opinion; that's directly from the ad agency in charge of the
 DS> account. But I know how you're an expert in everything. I bet you can
 DS> tell an accent with one ear tied behind your head.

And you believe an ad agency which only claims "a modified Cockney accent"
which can mean nearly anything. I never claimed to be an expert. I actually
went and looked the sucker up, as well as asking an authentic Englishman - and
quoted my findings, which you have conveniently ignored.  WHATEVER!!!

I sincerely hope that you get over that freaking headache soon and we get the
old Dave back in here.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pie & Mash
 Categories: Pastry, Beef, Vegetables, Mushrooms
      Yield: 4 servings

    600 g  (1 lb 5 oz) lean minced beef
      2 ts Vegetable oil
      1 md Onion; peeled, chopped
      2 cl Garlic; crushed
      2 ts Plain flour
      2 ts Tomato purée
      1 ts English mustard
     75 g  (3 oz) mushrooms; chop fine
    355 ml (12 oz) brown ale or bitter
    400 g  (14 oz) puff pastry; or
           - shortcrust or suet crust
           - pastry
      2 ts Milk or egg white

  Make individual pies and serve them with a scoop of mashed
  potato and some parsley liquor to recreate this famous 
  East End dish.

  Brown the minced beef in the oil in a hot pan, breaking up
  the mince with the back of a spoon as it browns.

  Add the onion and garlic and cook 2 minutes. Stir in the
  flour and tomato purée and cook a further 2 minutes. Add
  the mustard, mushrooms and brown ale and bring slowly to
  the boil. Cover then simmer for 20 minutes. Cool.

  Turn the mixture into a 1 litre (1 3/4 pint) pie dish or 4
  individual pie dishes.

  Roll the pastry out large enough to cover the large pie
  dish or smaller dishes. Cut pastry to fit and press firmly
  onto the dish. Brush with milk or egg white to glaze.

  Bake at 425øF/220øC/Gas 7 for 15 minutes for small pies
  20-25 minutes for large or until the pie is golden.

  From: http://www.cockney.co.uk

  Uncle Dirty Dave's Archives

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Parsley Liquor
 Categories: Five, Sauces, Herbs
      Yield: 5 servings

     25 g  (1 oz) butter
     25 g  (1 oz) plain flour
    300 ml (10 fl oz) Water
           +=OR=+ 
    300 ml (10 fl oz) chicken stock
      4 ts Chopped fresh parsley
           Salt & fresh ground pepper
      1 ts Malt vinegar; opt

  You can use milk, fish (eel) stock or potato juice instead
  of water, if you prefer.

  Melt the butter in a saucepan. Add the flour and cook for
  1 minute.

  Gradually add the water or stock. Bring to the boil,
  stirring continuously. Add the parsley and seasoning and
  vinegar if using.

  Serve with a minced beef pie and mashed potatoes.

  From: http://www.cockney.co.uk

  Uncle Dirty Dave's Archives

MMMMM

... An opinion should be the result of thought, not a substitute for it!
--- MultiMail/Win32 v0.49
 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)