Re: Cuisine Shovellier

["John Garrison" <corrjng@rbnet.com>]

Derick Wuen <cullend@webone.com.au> wrote in message
384f88e1.0@iridium.webone.com.au">news:384f88e1.0@iridium.webone.com.au...
> A friend of mine helpfully informed me today that SBS TV repeated an item
on
> French restored Pacific 231G last night.
>
> As part of the show, the crew were shown cooking herring on the shovel
held
> over fire. I was asked whether herring was a traditional french railway
> dish.
>
> Quel horreur! I don't know the answer!
>
> I do know that <bacon and eggs a la pelle> is a favourite Australian dish,
> much emulated by amateur chefs du chemins de fers after that famous
cooking
> demonstration "A Steam Train Passes".
>
> I also know that rubbing down the shovel with loco sand and hosing off
with
> cab hot water jet improves the cleanliness of the utensil err shovel, and
> the resulting palatability of bacon and eggs. You never know what else
might
> have been on the shovel.
>
> Any answers for how traditional <hareng a la pelle> is in french railway
> practice? Or is it a red herring on the part of the TV show?
>
> What are your favourite tried and true recipes for <cuisine shovellier> ?
>
>

I like Egg McMuffin au Surge Tank myself! Also Danish Pastry avec fromage au
sidewall heater is tasty.