VIC MORGAN COLUMN: Not pitch perfect, but it didn't matter (From Swindon Advertiser)
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VIC MORGAN COLUMN: Not pitch perfect, but it didn't matter
6:00am Thursday 21st March 2013 in Sport
TUESDAY night was pretty special. A gathering of the Swindon Town clan on a cold Somerset terrace and three great points. It wasn't the most attractive game, but who cares about that?
We've cut through the pastry of the season and are well and truly through to the filling. In the six remaining weeks of the campaign all that matters is the result.
Yes, we'd love every game to be full of attractive free flowing football, but quite frankly in March I'd happily take 90 minutes of dross as long as it was capped off with a scruffy winner.
It's not always possible to play good football either. Apart from the shining example of the County Ground, most pitches appear to resemble an allotment. Not very well-tended ones either.
That's not a criticism of ground staff by the way. It must be a nightmare after the winter we've had to keep grounds playable.
The fact that ours is nominated for pitch of the year is a wonderful testament to Marcus Cassidy and the job he's done as Swindon Town’s groundsman.
We saw another example of the way playing surfaces cut up at Yeovil, divots flying all over the place, making the game struggle as a spectacle.
There is a downside to having a great pitch of course, with visiting teams having the advantage of it too. It must be a joy to come to Wiltshire and know you'll be able to play football, rather like batting teams knowing they'll play on a featherbed cricket pitch.
That County Ground playing surface is next in action on Saturday and after a great away win, another Town victory would really put us in the promotion mix.
We've had more than a bit of uncertainty hanging around of late. The one thing we can all do as fans is back the team wherever we are.
Again we stand on the cusp of a memorable end to the season. We can't influence what goes on off the pitch, but we can help on it.
The result is ALL that matters right now. The manager is right - there is a special bond between team and fans. Isn't that what it’s all about?
Comments(9)
smirg kcab
says...
7:59am Thu 21 Mar 13
Onwards and upwards
Swindon1984
says...
8:30am Thu 21 Mar 13
smirg kcab wrote:True enough, the home form's a puzzler - we haven't done badly at home by any means but more wins away, you have to wonder why.
Just a shame the away clubs play better on our superb pitch than us Onwards and upwards
Poor pitches often favour a certain type of team, I'm sure the dell had a fair bit to do with why saints stayed in the premiership for so long the last time, always looked a hard pitch to play decent football on given the size and condition.
madterrier
says...
11:09am Thu 21 Mar 13
Roger_Smart
says...
12:50pm Thu 21 Mar 13
madterrier wrote:I think Vic must have been referring to a peach pie. Peach pies or other fruit pies generally have no crust on the bottom to prevent getting a soggy bottom.
The only problem with the 'pastry' analogy is that once you've got to the filling, there's usually more pastry on the bottom.
madterrier
says...
1:53pm Thu 21 Mar 13
Although if a pie is not fully enclosed by pastry, can it genuinely be argued to contain a 'filling'?
Oldhamred
says...
2:08pm Thu 21 Mar 13
madterrier wrote:I'm of the understanding that a "pie" can have just the pastry top, without the need of pastry sides or base providing it is eaten from the vessel in which it was cooked.
The chicken and leek pie in my fridge begs to differ, although a decent pastry base and cooking at 200 degrees (fan assisted) for 30 minutes can avoid soggy bottoms.
Although if a pie is not fully enclosed by pastry, can it genuinely be argued to contain a 'filling'?
A good example of this kind of pie is the steak & ale pie served at The Toby Inn local to me in Oldham.
If Oldham manage to gain promotion for season 2014/2015 you could try it as it's only a 10 minute walk from the ground.
Roger_Smart
says...
3:36pm Thu 21 Mar 13
Oldhamred wrote:So I think we are agreed here ...Vic's pastry analogy is acceptable if refering to the bottomless pastry pies as experienced in places such as Oldham's Toby inn.
madterrier wrote:I'm of the understanding that a "pie" can have just the pastry top, without the need of pastry sides or base providing it is eaten from the vessel in which it was cooked.
The chicken and leek pie in my fridge begs to differ, although a decent pastry base and cooking at 200 degrees (fan assisted) for 30 minutes can avoid soggy bottoms.
Although if a pie is not fully enclosed by pastry, can it genuinely be argued to contain a 'filling'?
A good example of this kind of pie is the steak & ale pie served at The Toby Inn local to me in Oldham.
If Oldham manage to gain promotion for season 2014/2015 you could try it as it's only a 10 minute walk from the ground.
madterrier
says...
3:51pm Thu 21 Mar 13
While you can normally rely upon the hapless Vic Morgan to serve up some spelling howlers, this time he seems to have stirred up a hornet's nest among the baking fraternity.
Although he didn't mention 'pie' as such, 'pastry' and 'filling' imply a pie. Unless the pastry is so tough that the filling he referred to is one found in his teeth.
God forbid he could have been thinking about a pattie??!! I think Sir Bill is best forgotten.
Meanwhile, back on subject.
Pies are defined by their crusts. A filled pie (also single-crust or bottom-crust), has pastry lining the baking dish, and the filling is placed on top of the pastry, but left open. A top-crust pie, which may also be called a cobbler, has the filling in the bottom of the dish and the filling covered with a pastry or other covering before baking. A two-crust pie has the filling completely enclosed in the pastry shell.
Hope this helps!
Enjoy your lunch.
Ollie Reed's Parky dance! says...
7:15am Thu 21 Mar 13