Re: Cuisine Shovellier

[Douglas Smith <muskets@execpc.com>]

And Smitty replies:

    Yeah, that surge tank will heat a can to just the right temperature, but a
sidewall heater will cause it to burst, not to mention forming new patterns in
the soles of your boots.

John Garrison wrote:

> 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.