IloveFauns wrote:I don't like meat pies for reasons states before.
Actually, meat pies are more of a fast food, like fish & chips or hamburgers, and a lot depends where you get them. The traditional meat pie is something like the ones you get with peas at Harry's Café de Wheels, I've heard. One of our local bakeries does really nice pies, not only the traditional ones, but also Chicken & Mushroom, Mexican Beef (with Capsicum & Chili), Beef Vindaloo, which is a bit nicer than just plain curried Beef, and others. Yes, some meat pies, being made with minced meat instead of diced meat, can be a bit heavy on the gravy, but others, particularly the freezer ones @ the supermarket, can also be a bit dry.
Flo Bjelke-Petersen was the wife of Joh (Johannes) Bjelke-Petersen, who came from New Zealand, and became a famous Queensland premier. Senator Flo, who was particularly famous for her pumpkin scones, was in the Federal Parliament's Upper House, called the Senate.
If I were to choose an Australian signature dish, I'd still go for a Sunday roast. Or a backyard barbecue. I know you don't like lamb very much, but on Australia or Anzac Day there is nothing like a nice leg of lamb, rubbed with garlic, well seasoned with rosemary leaves, served with roast vegetables like pumpkin, potato, carrot etc., and don't forget the mint sauce. This is supposed to be the dinner that most girls wouldn't pass up even when they won a date with Tom Cruise. At least Nicole Kidman must have thought so when she named her daughter Sunday Rose.
The signature dish for Scotland is Haggis, I believe. When it isn't oatmeal porridge, that is. Served up as a flambé 'ed pudding after a lot of speechifying on January 25th, which is Robbie Burns' day. To make a haggis, they take all the nice bits off the sheep and cook the rest of it, eg the stomach, in a pudding, using oatmeal and herbs etc. Haggis is served with neaps which is basically turnip. Actually the Scots use oatmeal quite a bit. Just as I've heard the Dutch use nutmeg in everything, and it appears that in the USA they deep-fry everything.
Varnafinde wrote:Perhaps the Norwegian background is closer to Scottish and the accent is therefore more likely to come over for a Norwegian than the southern English accents
You could be right. I've been to the Orkneys which has a regional flag suspiciously like the Norwegian flag, which has a lot of links with Norway, and where the native language is not Scottish Gaelic, as in the Hebrides and highlands of Scotland, but a form of Norwegian. Malcolm Canmore's first wife was from the Orkneys, possibly, and in the Shetlands, in particular, the people there are closer to Norway than to London. And did you know that English dialects in Yorkshire & Sunderland do show where the Danelaw was during the time of Alfred the Great.
Over the Long weekend my family watched some Star Trek movies from the Voyager series. Captain Janeway speaks in a distinctly USA accent, and I've been noticing again all those "o" sounds which come across as more like "ar" sounds, and words like hostile or missile pronounced like hostal and missal, not at all the objects I'd associate with hostile missiles. I've also noticed how Australians also flatten vowel sounds so they can sound like something else, for example She'll be roight, instead of right.
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