Can someone please explain Toasties to me

[Syd]

Calling them Potato "Cakes" just introduces another VIC Bias.

 

[Bloods86]

Calling them Potato "Cakes" just introduces another VIC Bias.

Nothing to do with Victoria. Just facts.

 

[TheGoatBaron]

Calling them Potato "Cakes" just introduces another VIC Bias.

Only Vic bias I care about to be honest

 

[Bloods86]

Hopefully the Saints turn up and leave feeling as flat as a panscallop.

 

[KingV23]

Calling them Potato "Cakes" just introduces another VIC Bias.

Maybe if NSW start calling them Potato Cakes, we will get COLA back

 

[TheGoatBaron]

Maybe if NSW start calling them Potato Cakes, we will get COLA back

So this is the real reason why we lost the COLA? Makes perfect sense really.

 

[Dubai Quacker]

From Costi's Sydney

Sent from my SM-G990E using Tapatalk

$1.80 for a potato scallop shows why we need COLA.

Back in my day, they were 10c AND you got free vinegar on ‘em.

 

[TheGoatBaron]

$1.80 for a potato scallop shows why we need COLA.

Back in my day, they were 10c AND you got free vinegar on ‘em.

$1.50 at the Mortlake Roadhouse

 

[Kiama Chris]

Help Jewelsbon Kiama Chris

The Victorians are ganging up on me. #VicPotatoBias

I only eat Potato Scallops as they are described at my local chippy.

 

[Kiama Chris]

$1.80 for a potato scallop shows why we need COLA.

Back in my day, they were 10c AND you got free vinegar on ‘em.

$1.80 is FIERCE! $6 for 5.

 

[TheGoatBaron]

The Mortlake Roadhouse potato cake. Magnificent. But bewarned, Dion Symons is a Cats fan though

 

[kelpie_X]

Maybe if NSW start calling them Potato Cakes, we will get COLA back

Yes, this is true.

 

[kelpie_X]

$1.80 for a potato scallop shows why we need COLA.

Back in my day, they were 10c AND you got free vinegar on ‘em.

It's marketing. Give it a different name and you can charge what you like.

 

[sthmelb_dimmies]

Whoever calls them potato scallops should have a 7-day ban caesar88, sorry JackHiscoxWasFast

CAKES

 

[JackHiscoxWasFast]

CAKES

I prefer Dimmies actually, Sydney makes the best ones ofc.

 

[SBD Gonzalez]

100% they are cakes.

In Sydney (the first part of “Sydney Swans”) they are potato scallops. That’s not nothing.

 

[The King!]

In Sydney (the first part of “Sydney Swans”) they are potato scallops. That’s not nothing.

Explains our poor Grand Final performances.

 

[JackHiscoxWasFast]

Hiscox wasn't fast

Mods - please get this thread back on track. Certain people are stirring up discussion about Scallops/cakes, Dimmies, Punk rock bands and now questioning proven facts on speed. In fact, it’s as if they come here to discuss anything but the match !

What scant disrespect to our mighty foes this week.

I for one come here for meaningful and considered analysis, game tactics and insights into the upcoming match v the St Kilda football club.

Yours in Scallops, JHWF.

 

[sthmelb_dimmies]

Swans will need to beat StKilda by around 12 goals (give or take) to retain that 150% percentage mark.

Just saying…

Not putting any carts before any horses here but:

 

[Bloods86]

Not putting any carts before any horses here but:

The cart's going to be 5kms ahead of Horse by quarter time.

 

[wolftone57]

In Sydney (the first part of “Sydney Swans”) they are potato scallops. That’s not nothing.

They are called Potato Scallops because Sydney was more urbane. In French, a Scallop/escallop is a potato siiced thin in a round shape to resemble a real Escallop, hence Scalloped potatoes. The French at first tried to emulate the thickness of the marine life but gave up as they had to cook the potato for an eternity. Choosing to slice them fine & cooking them in several different ways, Au Gratin, Dauphinois Mon Petit Four, Pav'e Chez La Reve Francais (which is the closest to potato scallops we know). So, people were not getting the potatoes mixed up with scallops, they were using the French Escalope.

The French were not the only ones who escalloped their food. The Italians had Scaloppini etc. The French escalloped meat, potato, fish & other vegetables, like carrot. Here endith the Lesson, FOOD I GOD.

 

[Bloods86]

They are called Potato Scallops because Sydney was more urbane. In French, a Scallop/escallop is a potato siiced thin in a round shape to resemble a real Escallop, hence Scalloped potatoes. The French at first tried to emulate the thickness of the marine life but gave up as they had to cook the potato for an eternity. Choosing to slice them fine & cooking them in several different ways, Au Gratin, Dauphinois Mon Petit Four, Pav'e Chez La Reve Francais (which is the closest to potato scallops we know). So, people were not getting the potatoes mixed up with scallops, they were using the French Escalope.

The French were not the only ones who escalloped their food. The Italians had Scaloppini etc. The French escalloped meat, potato, fish & other vegetables, like carrot. Here endith the Lesson, FOOD I GOD.

Scalloped potatoes for me growing up were slices of potato in a baking dish with bacon, cream, cheese, onion, put in the oven, so pretty much a potato bake.

 

[wolftone57]

Scalloped potatoes for me growing up were slices of potato in a baking dish with bacon, cream, cheese, onion, put in the oven, so pretty much a potato bake.

Dauphinios Mon Petit Four. Au Gratin does not have the cheese

 

[The Mares Leg]

They are called Potato Scallops because Sydney was more urbane. In French, a Scallop/escallop is a potato siiced thin in a round shape to resemble a real Escallop, hence Scalloped potatoes. The French at first tried to emulate the thickness of the marine life but gave up as they had to cook the potato for an eternity. Choosing to slice them fine & cooking them in several different ways, Au Gratin, Dauphinois Mon Petit Four, Pav'e Chez La Reve Francais (which is the closest to potato scallops we know). So, people were not getting the potatoes mixed up with scallops, they were using the French Escalope.

The French were not the only ones who escalloped their food. The Italians had Scaloppini etc. The French escalloped meat, potato, fish & other vegetables, like carrot. Here endith the Lesson, FOOD I GOD.

Fritters.

 

[TheGoatBaron]

At least I’m keeping Ticky009 busy