Re: Cuisine Shovellier

[Don Wilkie <backwood@island.net>]

Now, if we were in the pulp and paper industry, it would have been 'Boiler House
Coffee' prepared by the pot on a shovel or 'Roast Canard a la Pulp Dryer' in
roastin pan on the top tier of the Flakt pulp dryer. Of course, there is always
'Steamed Crab in a Bucket' prepared by immersing live crabs in a bucket of sea
water and heating to a boil with a steam lance.
Recipies and quantities vary according to crew size.
Side dishes at the option of crew as time allows.

Don


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.