(0920)(0928)

 

10. Heavily capitalised Moo corner

9. Afflicted by invaders, wokeleft women, beta yet violent “men”

… plus the evil muvvas controlling them…

8. Beef jerky

7. These are steamed dim sims below

… or as Australians mangle the language … dimmies. They were a staple chippy delicacy, along with chiko rolls…

What is a Chiko Roll?

• The Design: Invented by Frank McEncroe in 1951, it was made to be eaten easily with one hand at outdoor events like football matches without needing a plate or cutlery. [1, 2, 3]
• The Name: It was first sold as the “Chicken Roll”, even though it has never actually contained chicken.[1]
• The Ingredients: The thick, crunchy, egg-and-flour pastry tube is filled with a savoury mixture of cabbage, barley, carrot, celery, onion, and beef or mutton. [1]
• Popularity: It is traditionally deep-fried and bought from fish and chip shops or local canteens, often served with tomato sauce.

The issue which chiko rolls had(have) is that they’re junk food and how … whereas dim sims can be half-wholesome, depending on the meat inside…

A dim sim is a popular Australian snack food inspired by traditional Cantonese dim sum and shumaidumplings. What Is a Dim Sim?

Origin: Popularized in Melbourne during the 1940s, they are a staple of Australian takeaway shops, footy matches, and fish-and-chip stores.

Size and Shape: Unlike smaller traditional Chinese dumplings, an Australian dim sim is much larger, heavier, and typically has a thicker, chewy wrapper. [1, 2, 3]

Ingredients: The filling usually combines minced pork or chicken with finely chopped cabbage, onion, and seasonings like soy sauce, sesame oil, and white pepper. [1, 2, 3]

Dim sims were usually on offer either fried or steamed, as in the mini-dimmies in the pic above. I prefer the minis and making my own. Were I to do that, I’d ditch the pork and chicken, necessitating soy sauce, and look for a good piece of steak, either rump or sirloin, bring out the ancient meat grinder, screw it to the table top and make some good mince.

Then I’d have sheets of thin pastry … was thinking filo but I’m out of pastry practice … need to see what is sold these days … but ultra-thin sheets. The making of is not arduous from that point, maybe using onion chutney in a beaker to add when served. But then it’s no longer a dimmie … it’s more like pelmeni or ravioli.

Another Oz “delicacy” was the pie floater. Bowl of pea soup, have a small meat pie floating in the soup. ☺️

6. A few words on tuna