Yet Another Cycling Forum
Off Topic => The Pub => Food & Drink => Topic started by: Really Ancien on 15 September, 2008, 08:58:51 pm
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Where is it located? We have gravy on our pies here in Lancashire, where does gravy die out as you head South?
Damon.
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Gravy up north, my arse! All you buggers can afford is a bag of scraps with a spoonfull of pea-wet on it ;D ;D
(pea-wet, for the uninitiated is the liquid from mushy peas)
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In London it's not gravy, it's jus.
;)
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In London, we have liquor on our pies. It's some strange Parsley sauce.
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Gravy up north, my arse! All you buggers can afford is a bag of scraps with a spoonfull of pea-wet on it ;D ;D
(pea-wet, for the uninitiated is the liquid from mushy peas)
is that the same as Liquor as served with pie and mash in the East End? (I stuck to kebabs and Chinese take away when I lived there)
The divide is the same place as where Cinder Toffee becomes Honeycomb ;)
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Gravy up north, my arse! All you buggers can afford is a bag of scraps with a spoonfull of pea-wet on it ;D ;D
(pea-wet, for the uninitiated is the liquid from mushy peas)
is that the same as Liquor as served with pie and mash in the East End? (I stuck to kebabs and Chinese take away when I lived there)
Its only flour, water and parsley.
Pie and mash is tops :thumbsup:
Londoners have you chaps tried Olleys in Herne Hill? Allegedly top 5 chippy in the country.
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Gravy up north, my arse! All you buggers can afford is a bag of scraps with a spoonfull of pea-wet on it ;D ;D
(pea-wet, for the uninitiated is the liquid from mushy peas)
Gravy is surprisingly expensive, 60p in Southport yesterday, when a Steak and Kidney Pudding was £1.20.
Damon.
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Rob calls me a Northerner because upon getting chips, the first thing I do is put the kettle on for some Bisto to go on them. I don't know where this comes from or when I started doing it. I'm from That London so gawd knows where I got this filthy habit...
It's great, because he hates gravy on chips and it stops him stealing them :thumbsup:
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Where is it located? We have gravy on our pies here in Lancashire, where does gravy die out as you head South?
Damon.
Not in the midlands, but they have scollops (not scallops) which don't appear in london.
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Curry sauce is nicer.
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Curry sauce is nicer.
Chip shop curry sauce?
Oh and if I said half and half would you know what I meant?
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Where is it located? We have gravy on our pies here in Lancashire, where does gravy die out as you head South?
Damon.
Not in the midlands, but they have scollops (not scallops) which don't appear in london.
only place in the world I've ever seen a scallop is the chippy opposite Kidderminster station (for the civilised unitiated it's a battered deep fried and polysodden* slice of potato)
* Adj; the opposite of polyunsaturated; colloq Scottish
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Do you recon beef dripping make the best chips? Or groundnut oil makes it better?
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Sotnsoss is best. I like scollops but I don't think they exist in Scotland. :(
I would disagree with Martin though - a scollop is a new potato cut in half and made into a chip.
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Where is it located? We have gravy on our pies here in Lancashire, where does gravy die out as you head South?
Damon.
Not in the midlands, but they have scollops (not scallops) which don't appear in london.
only place in the world I've ever seen a scallop is the chippy opposite Kidderminster station (for the civilised unitiated it's a battered deep fried and polysodden slice of potato)
Captain Cod? Best chippy in Kiddy.
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Do you recon beef dripping make the best chips? Or groundnut oil makes it better?
:hand: :sick: does anyone still use it?
(apart from Harry Ramsdens natch)
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Sotnsoss is best. I like scollops but I don't think they exist in Scotland. :(
I would disagree with Martin though - a scollop is a new potato cut in half and made into a chip.
In kiddy, it's a potato slice cut length ways from the potato.
Lovely but haven't had one in at least a decade.
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I just got back from Brussels. Most of the Frites stalls still use them. They certainly make the chips very crunchy, but certainly not suitable for vegetarians, or those who don't like beef...
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Do you recon beef dripping make the best chips? Or groundnut oil makes it better?
:hand: :sick: does anyone still use it?
(apart from Harry Ramsdens natch)
Only ever been to a southern ramsdens and it wasn't that great. (lakeside and brighton)
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Where is it located? We have gravy on our pies here in Lancashire, where does gravy die out as you head South?
Damon.
Not in the midlands, but they have scollops (not scallops) which don't appear in london.
only place in the world I've ever seen a scallop is the chippy opposite Kidderminster station (for the civilised unitiated it's a battered deep fried and polysodden slice of potato)
Captain Cod? Best chippy in Kiddy.
God knows I was looking for something to soak up n pints of Bathams;
how do you tell the difference between a Diesel gala and a steam gala in the SVR? the bars full and the platform's empty on the former and vice versa on the latter
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Rob calls me a Northerner because upon getting chips, the first thing I do is put the kettle on for some Bisto to go on them. I don't know where this comes from or when I started doing it. I'm from That London so gawd knows where I got this filthy habit...
It's great, because he hates gravy on chips and it stops him stealing them :thumbsup:
Blimey, if it's not Rob nicking yer chips, it's some nutter stalking you all night for yer nana.
Bisto doesn't compare to proper oop north gravy wi' chips.
I think the divide line is somewhere around Richmond and gravy seems more prevailant around Lancashire than Yorkshire.
Macclesfield in Cheshire is known for chips with gravy.
As for price. You northerners have it very good.
A large cod and large chips on a Friday costs me £6.70 in Milon Keynes.
It's usualy around £6 for a large fish and large chips around here. No gravy though.
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Do you recon beef dripping make the best chips? Or groundnut oil makes it better?
:hand: :sick: does anyone still use it?
(apart from Harry Ramsdens natch)
Nearly every chippie i've ever been to in yorkshire
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Chips in beef dripping are nice, but they do make your fingers very greasy. Also the dripping can't be used as a fuel. I wonder what they use waste dripping for? Sunflower oil is the usual frying medium in Lancashire. Most reckon that the best gravy is from chinese chippys, as they use chicken fat in it.
Damon.
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It also leaves a thick layer of grease on the roof of your mouth.
Chips taste great though.
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Curry sauce is nicer.
Chip shop curry sauce?
Oh and if I said half and half would you know what I meant?
No - but do you know what a "pint of mix" is?
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Where is it located? We have gravy on our pies here in Lancashire, where does gravy die out as you head South?
Damon.
Not in the midlands, but they have scollops (not scallops) which don't appear in london.
only place in the world I've ever seen a scallop is the chippy opposite Kidderminster station (for the civilised unitiated it's a battered deep fried and polysodden slice of potato)
Captain Cod? Best chippy in Kiddy.
God knows I was looking for something to soak up n pints of Bathams;
how do you tell the difference between a Diesel gala and a steam gala in the SVR? the bars full and the platform's empty on the former and vice versa on the latter
ahhh bathams, how i miss it.
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I think the divide line is somewhere around Richmond and gravy seems more prevailant around Lancashire than Yorkshire.
I never saw chips and gravy in the 14 years I lived in Huddersfield and I don't remember seeing it in Liverpool, although I was absolutely blootered every time I was in a Liverpool chippy and wouldn't have noticed if they'd served the chips in blood. In conclusion, chips and gravy is a Manc thing!
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Curry sauce is nicer.
Chip shop curry sauce?
Oh and if I said half and half would you know what I meant?
No - but do you know what a "pint of mix" is?
No idea but is it a half of mild and a half of bitter?
The half and half thing is in northern chinese restaurants that you get half chips half rice portion.
Now a balm, that was a thing of true confusion for me.
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Sotnsoss is best. I like scollops but I don't think they exist in Scotland. :(
I would disagree with Martin though - a scollop is a new potato cut in half and made into a chip.
In Glasgow/ the west we had potato fritters - same thing? A thin slice of potato in batter. Heaven in a fluffy white roll with salt and vinegar.
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I think the divide line is somewhere around Richmond and gravy seems more prevailant around Lancashire than Yorkshire.
I never saw chips and gravy in the 14 years I lived in Huddersfield and I don't remember seeing it in Liverpool, although I was absolutely blootered every time I was in a Liverpool chippy and wouldn't have noticed if they'd served the chips in blood. In conclusion, chips and gravy is a Manc thing!
The Wiki entry on Gravy Gravy - Wikipedia, the free encyclopedia (http://en.wikipedia.org/wiki/Gravy) reckons that Chips and Gravy are popular in the Northern UK, Australia and Canada, In Quebec there is a dish of Chips Gravy and Cheese called Poutine. The Wiki entry on Fish and Chips Fish and chips - Wikipedia, the free encyclopedia (http://en.wikipedia.org/wiki/Fish_and_chips) does acknowledge the existence of the Butter Pie but restricts it to Preston on Fridays, when it is known in Chorley Leyland and Wigan.
Damon.
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Now a balm, that was a thing of true confusion for me.
Do you mean barm ?
If so, that's one thing.
A tea-cake is another (no currants in this version)
Or a muffin ? (not blackberry, oatmeal, lemon drizzle etc).
IMHO they're all the bloody same but the name changes wherever you are in Lancashire.
Don't get me started on stotties. Must grumble.
I don't have gravy on my chips.
It has to be either Hollands meat pie and chips (I worked at Hollands during the summer holidays when I was at college- lovely when they were fresh out of the oven but the stories I could tell............) or fish, chips and mushy peas.
I don't know where the best chippy in the world is*. The search continues. Someone has to do it.
*It's not Harry Ramsdens.
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In Glasgow/ the west we had potato fritters - same thing? A thin slice of potato in batter. Heaven in a fluffy white roll with salt and vinegar.
No, scollops aren't in batter. They're just chips made of new potatoes cut in half lengthways and fried like ordinary chips. They're for the times of year when old potatoes aren't available.
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They sound great!
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They are.
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I don't know where the best chippy in the world is*. The search continues. Someone has to do it.
*It's not Harry Ramsdens.
The chippy in Achmelvich is good if pricey at £6.00 for Fish and Chips, but the view is quite good.
(http://www.undiscoveredscotland.co.uk/lochinver/achmelvich/images/achmelvichx-450.jpg)
Damon.
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Curry sauce is nicer.
Chip shop curry sauce?
Oh and if I said half and half would you know what I meant?
No - but do you know what a "pint of mix" is?
No idea but is it a half of mild and a half of bitter?
The half and half thing is in northern chinese restaurants that you get half chips half rice portion.
Now a balm, that was a thing of true confusion for me.
How about a "chinese" (to drink)? Again, it only comes in pints (or multiples thereof) and from the North Wales/Merseyside area.
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In Glasgow/ the west we had potato fritters - same thing? A thin slice of potato in batter. Heaven in a fluffy white roll with salt and vinegar.
No, scollops aren't in batter. They're just chips made of new potatoes cut in half lengthways and fried like ordinary chips. They're for the times of year when old potatoes aren't available.
In that case they are different things.
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Now a balm, that was a thing of true confusion for me.
Do you mean barm ?
If so, that's one thing.
A tea-cake is another (no currants in this version)
Or a muffin ? (not blackberry, oatmeal, lemon drizzle etc).
IMHO they're all the bloody same but the name changes wherever you are in Lancashire.
Don't get me started on stotties. Must grumble.
I don't have gravy on my chips.
It has to be either Hollands meat pie and chips (I worked at Hollands during the summer holidays when I was at college- lovely when they were fresh out of the oven but the stories I could tell............) or fish, chips and mushy peas.
I don't know where the best chippy in the world is*. The search continues. Someone has to do it.
*It's not Harry Ramsdens.
Well, when I was in manchester it was a bread roll. It confused me no end as when I bought chips I was always ask if I wanted a balm. Then after a couple of months there one of the counter ladies told me it was a buttered bread roll.
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In Glasgow/ the west we had potato fritters - same thing? A thin slice of potato in batter. Heaven in a fluffy white roll with salt and vinegar.
No, scollops aren't in batter. They're just chips made of new potatoes cut in half lengthways and fried like ordinary chips. They're for the times of year when old potatoes aren't available.
Are they sauteed potatoes?
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No, they're not sauteed potatoes. They're new potatoes, cut in half lengthways and fried like chips. They're chips made of new potatoes cut in half lengthways.
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In the Netherlands it's possible to have fish and chips; but you have to stand outside in between the two shops which sell each item; if you ask for chips with your battered piece of cod they give you a puzzled look and point next door...
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No, they're not sauteed potatoes. They're new potatoes, cut in half lengthways and fried like chips. They're chips made of new potatoes cut in half lengthways.
I'm going to try those next time I'm north of the border, seasonal you say...
Actually are they peeled or is the skin still on?
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I think the divide line is somewhere around Richmond and gravy seems more prevailant around Lancashire than Yorkshire.
I never saw chips and gravy in the 14 years I lived in Huddersfield and I don't remember seeing it in Liverpool, although I was absolutely blootered every time I was in a Liverpool chippy and wouldn't have noticed if they'd served the chips in blood. In conclusion, chips and gravy is a Manc thing!
The Wiki entry on Gravy Gravy - Wikipedia, the free encyclopedia (http://en.wikipedia.org/wiki/Gravy) reckons that Chips and Gravy are popular in the Northern UK, Australia and Canada, In Quebec there is a dish of Chips Gravy and Cheese called Poutine. The Wiki entry on Fish and Chips Fish and chips - Wikipedia, the free encyclopedia (http://en.wikipedia.org/wiki/Fish_and_chips) does acknowledge the existence of the Butter Pie but restricts it to Preston on Fridays, when it is known in Chorley Leyland and Wigan.
Damon.
My Grandma used to make butter and potato pie to die for. I tried to recreate it but never got close. It was great fun introducing people to it for the first time. "What just potatoes, with butter?" "In a pie?" Then they tasted it and their faces were a picture, they just didn't understand how it could be so good.
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well, I can't remember what Ipswich scallops are made of, certainly not new potatoes though.
I like my chips with mayonnaise. It's usually unavailable in england (though OK on the continent)
I like pies with gracy, on the reare occasions I eat them (sitting down, with a knife and fork)
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Cheesy chips and gravy is amazing after a few victoria beers and the way the aussie do it is just spot on. Never tried it sober, i think its one of those things that should only everbe consumed after a few.
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The dutch do this thing where they put ketchup and mayonnaise on chips, then sprinkle diced onions over the top. It's awesome.
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Sotnsoss is best. I like scollops but I don't think they exist in Scotland. :(
Sotnsoss was new to me when I went to uni in Embra. In the Kingdom of Fife you got sautnvinnegarrrr. :thumbsup:
Scollops is fritters up here, hen.
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Yay, I shall try me chips and sambar! I think it will go well.
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Macclesfield in Cheshire is known for chips with gravy.
That'll be the Macc Lads influence then..
Beer'n'Chips'n'Sex'n'Gravy
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Now a balm, that was a thing of true confusion for me.
Do you mean barm ?
If so, that's one thing.
A tea-cake is another (no currants in this version)
Or a muffin ? (not blackberry, oatmeal, lemon drizzle etc).
IMHO they're all the bloody same but the name changes wherever you are in Lancashire.
Don't get me started on stotties. Must grumble.
I don't have gravy on my chips.
It has to be either Hollands meat pie and chips (I worked at Hollands during the summer holidays when I was at college- lovely when they were fresh out of the oven but the stories I could tell............) or fish, chips and mushy peas.
I don't know where the best chippy in the world is*. The search continues. Someone has to do it.
*It's not Harry Ramsdens.
Well, when I was in manchester it was a bread roll. It confused me no end as when I bought chips I was always ask if I wanted a balm. Then after a couple of months there one of the counter ladies told me it was a buttered bread roll.
It's a barm (or barm cake if you're in Bolton).
It's a kind of bread roll (as are all the others I've mentioned above) but no-one calls them that up here.
A bread roll is what you have with soup ::-)
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barm; bap; cob; breadcake; teacake; muffin; etc
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When we first moved to Briggus there was hoots of derision when I went into a chippy and asked for a bread bun, once they stopped laughing I was told "It's a teacake love"
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Best chip shop in the UK ? A toss up between the Magpie in Whitby and one in a little stall on Bridlington harbour.
Also where does the phrase "one of each" die out. In Yorkshire it means one portion of fish and chips (so you might order four of each for a family of four and so on). When I tried it down south they thought I meant one of everything they did and gave me a very strange look.
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Also where does the phrase "one of each" die out. In Yorkshire it means one portion of fish and chips (so you might order four of each for a family of four and so on).
As soon as you leave Yorkshire, I'm afraid....
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I haven't had lunch yet and this is making me hungry!
Chips, savaloy, curry sauce and a pickled egg should sort me out!
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What's a savaloy ?
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Also where does the phrase "one of each" die out. In Yorkshire it means one portion of fish and chips (so you might order four of each for a family of four and so on). When I tried it down south they thought I meant one of everything they did and gave me a very strange look.
When/where I lived in Yorkshire people ordered by "fish and chips once" or "fish and chips twice" or "fish and chips three times and a portion of chips" and so on.
Tiermat - it's definitely a teacake in Huddersfield and Brighouse. Plain teacakes, fruit teacakes, toasted teacakes - mmmm.
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'Once' or 'twice' would be an order in Skipton. In Sheffield, you're more likely to ask for a 'fish supper'.
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I was in a chip chop the other day and some English people (presumably not from Sheffield) were getting very confused by the single fish/ fish supper choice.
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Here it's "one of each twice and a a portion of mushy peas" or similar. That would get you haddock by the way as that's the default fish. You would have to specify if you wanted cod.
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'Once' or 'twice' would be an order in Skipton. In Sheffield, you're more likely to ask for a 'fish supper'.
In Edinburgh an anything supper will be the thing and chips. Haggis supper, pizza supper, fish supper, white pudding supper. The pizzas are folded over and deep-fried, though - not for the unsuspecting!
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Now a balm, that was a thing of true confusion for me.
Do you mean barm ?
If so, that's one thing.
A tea-cake is another (no currants in this version)
Or a muffin ? (not blackberry, oatmeal, lemon drizzle etc).
IMHO they're all the bloody same but the name changes wherever you are in Lancashire.
Don't get me started on stotties. Must grumble.
I don't have gravy on my chips.
It has to be either Hollands meat pie and chips (I worked at Hollands during the summer holidays when I was at college- lovely when they were fresh out of the oven but the stories I could tell............) or fish, chips and mushy peas.
I don't know where the best chippy in the world is*. The search continues. Someone has to do it.
*It's not Harry Ramsdens.
Well, when I was in manchester it was a bread roll. It confused me no end as when I bought chips I was always ask if I wanted a balm. Then after a couple of months there one of the counter ladies told me it was a buttered bread roll.
It's a barm (or barm cake if you're in Bolton).
It's a kind of bread roll (as are all the others I've mentioned above) but no-one calls them that up here.
A bread roll is what you have with soup ::-)
It is NOT a cake. Did marrie antoniette say let them eat cake? She said it cos they had no bread. It is not cake. I am an authority on cake, apart from desicated coconut as its the work of the devil.
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Lynx, you are Ralf Little AICMFP
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barm; bap; cob; breadcake; teacake; muffin; etc
See earlier cake comment.
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I was going to do a post about names, descriptions, cakes of soap, Fairy Liquid and all sorts of dead intellectual stuff, but I just don't care enough.
Teacakes are bread rolls. It does not matter that the word cake appears in the name, they are still teacakes.
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Stottie Cakes!
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barm; bap; cob; breadcake; teacake; muffin; etc
See earlier cake comment.
Read my original post properly- I said they're called cakes but they're not remotely cake- like.
Clarion is adding more confusion information to the debate.
To sum up- NOT CAKE BUT CALLED CAKE.
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barm; bap; cob; breadcake; teacake; muffin; etc
See earlier cake comment.
Read my original post properly- I said they're called cakes but they're not remotely cake- like.
Clarion is adding more confusion information to the debate.
To sum up- NOT CAKE BUT CALLED CAKE.
Great so it lies about being cake as well.
I'm off to have a quick victoria sponge cake to recover.
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Teacake.
In Great Britain, a teacake is usually a light, sweet, yeast-based bun containing dried fruits such as currants, sultanas or peel. It is typically split, toasted, buttered, and served with tea. It is flat and circular, with a smooth brown upper surface and a somewhat lighter underside. In certain areas of Barnsley, West Yorkshire, Lancashire and Cumbria, teacake recipes omit currants and sultanas. In Kent the tea cake is known as a "huffkin", which is often flavoured with hops, especially at the time of harvesting hops in September. In Sussex a luxurious version of the tea cake with added aromatics such as nutmeg, cinamon and rose water is still sometimes made and called a manchet or Lady Arundel's Manchet. In West Cumbria, some East Lancashire towns and parts of nearby West Yorkshire, a teacake is the name given to a plain bread roll. In this area, the normal "teacake" is referred to as a currant or fruited teacake.
Tunnocks Teacake
The Tunnock's Tea Cake is a sweet food popular in Great Britain. They are often served with a cup of tea or coffee.
The product consists of a small round shortbread biscuit covered with a dome of a whipped egg white concoction similar to marshmallow. This is then encased in a thin layer of milk or plain chocolate and wrapped in a distinctive red and silver foil paper for the more popular milk chocolate variety, with blue and gold wrapping for the plain.
The name tea cake is somewhat confusing as generally a teacake is taken to mean a sweet bread roll with dried fruit added to the mix, which is usually served toasted and buttered. A Tunnock's Tea Cake bears no relation to this product.
Products similar to the Tunnock's Teacake include the "Mallowpuff" (sold in New Zealand by Griffins Foods Ltd), the Israeli winter confectionary krembo, the Whippet cookie and Viva Puff in Canada the Negerkuss in Germany (more politically correct: "Schaumkuss") and mallomars in the United States.
Still no nearer to finding the great gravy divide, do they have gravy in Leicester, for those Pukka Pies?
Damon.
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Macclesfield in Cheshire is known for chips with gravy.
That'll be the Macc Lads influence then..
Beer'n'Chips'n'Sex'n'Gravy
S'all a Macc Lad wants.... ;D
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Best chip shop in the UK ? A toss up between the Magpie in Whitby and one in a little stall on Bridlington harbour.
Also where does the phrase "one of each" die out. In Yorkshire it means one portion of fish and chips (so you might order four of each for a family of four and so on). When I tried it down south they thought I meant one of everything they did and gave me a very strange look.
Never heard of it. It's a fish supper round Darlington.
The Magpie's great - but the queue's usually enough to discourage a hungry cyclist.
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My local chippy does nice gravy and chilli sauce and the fish is fresh from the market. Yummy.
Whenever I get chips, I ask for a buttered bun on the bottom, chips finished off with gravy over one half and then topped with curry sauce.
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What's a savaloy ?
Funny you should mention that (although I'm certain you know exactly what one is!) A housemate from Macc (as it happens) came to London and said "What the FOOOOOOOOK is a Savaloy?"
I laughed quite a fair bit :)
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Teacake.
, some East Lancashire towns a teacake is the name given to a plain bread roll. In this area, the normal "teacake" is referred to as a currant or fruited teacake.
Damon.
I'm from East Lancashire.
I still get confused when I go elsewhere. I thought I had it nailed (see earlier posts) but I see that I was mistaken :-\
Chip barm will do nicely though :thumbsup:
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Gravy up north, my arse! All you buggers can afford is a bag of scraps with a spoonfull of pea-wet on it ;D ;D
(pea-wet, for the uninitiated is the liquid from mushy peas)
is that the same as Liquor as served with pie and mash in the East End? (I stuck to kebabs and Chinese take away when I lived there)
Its only flour, water and parsley.
Pie and mash is tops :thumbsup:
Londoners have you chaps tried Olleys in Herne Hill? Allegedly top 5 chippy in the country.
In total there are around 2000 top 5 chippys in the country
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Gravy up north, my arse! All you buggers can afford is a bag of scraps with a spoonfull of pea-wet on it ;D ;D
(pea-wet, for the uninitiated is the liquid from mushy peas)
is that the same as Liquor as served with pie and mash in the East End? (I stuck to kebabs and Chinese take away when I lived there)
Its only flour, water and parsley.
Pie and mash is tops :thumbsup:
Londoners have you chaps tried Olleys in Herne Hill? Allegedly top 5 chippy in the country.
In total there are around 2000 top 5 chippys in the country
Hence alleged.
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Well, an google images search for cake. This comes up with
(http://atkinsfarms.com/store/media/cake-8inch.jpg)
cake
(http://www.freedigitalphotos.net/image/s_brown_roll1.jpg)
bread roll
notice the difference.
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Also where does the phrase "one of each" die out. In Yorkshire it means one portion of fish and chips (so you might order four of each for a family of four and so on).
As soon as you leave Yorkshire, I'm afraid....
I'm reliably informed that the correct term for a portion of fish and chips in Aberystwyth is (excuse my bad attempt at NoW)
"Woonse"
whilst we're on the NSD; at what point Northwards do people feel the need to pull beer through a shower head?
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whilst we're on the NSD; at what point Northwards do people feel the need to pull beer through a shower head?
I'm deeply conflicted on this issue, brought up in Lancashire, went to University in Kent, lived in Herne Bay, I find the idea of Shepherd Neame as a 'guest beer' pulled through a 'sparkler' as it is called, a distressing experience, Northern beers have gelatine added to enable them to sustain a head, it simply doesn't work with Southern beers, they're just different, I like both, but they have to be pulled appropriately.
Damon.
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Gelatine in beer?! :o :sick:
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Lynx, I think you ought to read this site The Great Teacake Debate Forum - Teacake Facts (http://www.teacakedebate.com/facts.htm) and if you still can't understand that having "cake" in the name of "teacake" doesn't mean it has to be what you think of when you think of cake, then I think you need to stay away from the internet.
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Stottie Cakes!
I left the sainted Stottie Cake off my list because it is something different and special.
A chip stottie in Newcastle is a sheer delight!
OT on stotties: When I worked at Newcastle Playhouse or the Theatre Royal Newcastle, I'd pop out at lunchtime (if I got a break), and buy a stottie and either hummus, cottage cheese, or a vegetarian pate. I'd sit in one of the very many green spaces, or on the roof of the building, and create a big butty, which I'd eat as the world went by. Great.
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Gelatine in beer?! :o :sick:
Isinglas finings, a form of gelatine extracted from fish bladders is used to clear most British cask beers. I was also lead to understand that it was gelatine which made beers like Boddingtons have a tight head which stuck to the glass. An Internet search reveals nothing. There is something different about Northern Beers, perhaps it is the very soft water.
Damon.
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Beer has a head on it all the way from the Midlands to the north of Scotland so it's the flat southern beer that's in the minority :)
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Lynx, I think you ought to read this site The Great Teacake Debate Forum - Teacake Facts (http://www.teacakedebate.com/facts.htm) and if you still can't understand that having "cake" in the name of "teacake" doesn't mean it has to be what you think of when you think of cake, then I think you need to stay away from the internet.
:thumbsup:
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Did marrie antoniette say let them eat cake? She said it cos they had no bread. It is not cake. I am an authority on cake, apart from desicated coconut as its the work of the devil.
She (is supposed to have) said: <Oxford Dictionary of Quotations> Qu'ils mangent de la brioche (http://en.wikipedia.org/wiki/Brioche) </quote>
Follow the link ... ;)
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Gelatine in beer?! :o :sick:
Isinglas finings, a form of gelatine extacted from fish bladders is used to clear most British cask beers. I was also lead to understand that it was gelatine which made beers like Boddingtons have a tight head which stuck to the glass. An Internet search reveals nothing. There is something different about Northern Beers, perhaps it is the very soft water.
Damon.
They use that stuff at the fullers brewery.
Great tour and free beer at the end.
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Did marrie antoniette say let them eat cake? She said it cos they had no bread. It is not cake. I am an authority on cake, apart from desicated coconut as its the work of the devil.
She (is supposed to have) said: <Oxford Dictionary of Quotations> Qu'ils mangent de la brioche (http://en.wikipedia.org/wiki/Brioche) </quote>
Follow the link ... ;)
qui qui mon ami. Je conaise sa.
(do you have a good brioche recipe)
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Teacake? It's not a roll, it's a bleedin' bun innit.
Sainsbury's and Tesco both sell hock Ross buns year-round, at a substantial mark-up over the teacake price, to people who haven't worked this out.
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Lynx, I think you ought to read this site The Great Teacake Debate Forum - Teacake Facts (http://www.teacakedebate.com/facts.htm) and if you still can't understand that having "cake" in the name of "teacake" doesn't mean it has to be what you think of when you think of cake, then I think you need to stay away from the internet.
It the english thing to confuse foriegners isn't it. Up there with silent letters.
Shall we have a chip shop recommendation?
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I think we probably need to examine the Muffin in detail, I'll open with the Oven Bottom Muffin,
oven bottom muffin, bakers, family, independent, Sheldon, Lancashire (http://www.ghsheldon.co.uk/process/3/AboutGHSheldon.html)
Damon.
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I'd have to know you a lot better before I let you examine my muffin.
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I think we probably need to examine the Muffin in detail, I'll open with the Oven Bottom Muffin,
oven bottom muffin, bakers, family, independent, Sheldon, Lancashire (http://www.ghsheldon.co.uk/process/3/AboutGHSheldon.html)
Damon.
Bottom muffins are available in Tescos.
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Right: back home in Rotherham we have:
Breadcakes
Fish & chips once/twice etc
Gravy
Curry Sauce
Mushy peas
Scallop=battered & fried potato/fish/potato 'sandwiched' together
Fish cake=fish in breadcrumbs
Now, where do crumpets diverge from being called pikelets?
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Now, when did crumpets diverge from being called pikelets?
About 1875.
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Right: back home in Rotherham we have:
Scallop=battered & fried potato/fish/potato 'sandwiched' together
A rare and delicious thing. You sued to be able to get these in and around York but I haven't seen one for years.
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Now, where do crumpets diverge from being called pikelets?
We have both, a crumpet is about an inch thick, a pikelet about a third of an inch. Leyland is the Northern limit of the Staffordshire Oatcake.
Oatcake - Wikipedia, the free encyclopedia (http://en.wikipedia.org/wiki/Oatcake)
Damon.
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Now, where do crumpets diverge from being called pikelets?
*goes to fetch well-worn soapbox*
Is it a pike? Is it a fish or a long weapon? No. Not even a small one.
It is a pie-clate, whatever them soft southern illiterate know-nowt jessies who run the stupidmarkets want you to believe.
Pie-clate. And love your heritage! :D
*chest swells with Yorkshire pride - the best sort*
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I just remembered that the dish of Meat Pies, Chips and Gravy in a tray with a fork, only came into being in the mid 1970s with the introduction of polystyrene trays capable of containing the gravy and providing a stable support for the newly created little blue plastic fork to dismember the Hollands Meat Pie. Before then gravy had to be carried away in a little carton and the meal eaten at home. Initially the tray and the fork each cost extra. The tray also meant you could eat the steak and kidney pudding stood up or in a van or brew cabin. Gravy then is probably associated with areas of high female employment as it formed part of a meal bought at the chippy and consumed at home. Perhaps in other areas chip shops catered for passing trade and workers who would eat their meal without plates or cutlery.
Damon.
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I just remembered that the dish of Meat Pies, Chips and Gravy in a tray with a fork, only came into being in the mid 1970s with the introduction of polystyrene trays capable of containing the gravy and providing a stable support for the newly created little blue plastic fork to dismember the Hollands Meat Pie. Before then gravy had to be carried away in a little carton and the meal eaten at home. Initially the tray and the fork each cost extra. The tray also meant you could eat the steak and kidney pudding stood up or in a van or brew cabin. Gravy then is probably associated with areas of high female employment as it formed part of a meal bought at the chippy and consumed at home. Perhaps in other areas chip shops catered for passing trade and workers who would eat their meal without plates or cutlery.
Damon.
Ah, Hollands pies :-* I've fond memories from a Lancashire childhood of 'meat pie and chips in a tray with gravy' - eaten standing outside the chip shop, of course!
Anyone here a fan of Peter Kay? I saw him a couple of years ago and remember a sketch about the difference between northern and southern chippies and the general lack of gravy etc in the latter - leading to the wonderful line 'have you got owt moist?'
From much earlier, I remember being sent to the local baker to get hot pies straight from the oven for dinner (aka lunch ;)) with a tupperware cup to bring the gravy back in.
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When I was a teenager we used to walk back from the pub in town and the local chippy would be closed and starting to clean up. They would however have a window open round the side where for 50p they would sell you a bag of bits. This consisted of a mixture of chips. scraps and whatever bits of fish were left. Bliss after a few beers.
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Ah, Hollands pies :-* I've fond memories from a Lancashire childhood of 'meat pie and chips in a tray with gravy' - eaten standing outside the chip shop, of course!
Anyone here a fan of Peter Kay? I saw him a couple of years ago and remember a sketch about the difference between northern and southern chippies and the general lack of gravy etc in the latter - leading to the woderful line 'have you got owt moist?'
From much earlier, I remember being sent to the local baker to get hot pies straight from the oven for dinner (aka lunch ;)) with a tupperware cup to bring the gravy back in.
As I mentioned earlier, I worked at Holland's Pies over 3 consecutive summers. I have two memories that will stay with me 'til I die.
The first is eating the meat pies straight out of the oven at about 06.00 before going home at 08.15 to sleep for most of the day (after watching Selina Scott on breakfast TV). My grandad got a job at Holland's after he was made redundant when the cotton mills shut down. He put my name forward when Holland's wanted summer workers. My second memory is not so good. One of the workers, let's call him Bob (because that was his name) used to turn up for the Monday night shift wearing a particular short and smelling of soap. Tuesday night- same shirt, no smell. Wednesday- same shirt, slight odour. Thursday- same shirt, bad, bad smell. Friday- rancid :sick: I used to hold my breath whenever he came near.
I still eat the pies from time to time, but they're never going to be the same as they were when they were fresh.
I also remember when I was much, much younger (actually at primary school) taking a bowl to the local baker on Friday mornings before school. At lunch time, my dad would come home from work (cotton mill) and collect the bowl full of steak and kidney pudding and peas and that's what we would eat. Glorious. IIRC, my mum used to finish work early on Friday afternoon, but this meant working through lunch time, hence the "bought in" food. My mum worked at Karrimor. The local baker's shop was actually a terraced house where the front room was the shop and the back was the bakery. We lived in an identical house but we had use of the downstairs rooms !
You tell that to the youth of today.............
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I'd have to know you a lot better before I let you examine my muffin.
And I don't know you well enough to ask about your bottom muffin.
IGMC.
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Beer has a head on it all the way from the Midlands to the north of Scotland so it's the flat southern beer that's in the minority :)
yebbut when you pay as much as we do for it Down South you want maximum liquid and minimum froth :-\
ISTR a radio program where they found the most expensive pint of Bass in the UK (somehwere in Mayfair probably) and the cheapest (Wolverhampton) and swapped prices for the day (it was something like £1.60/76p); you can imagine the reaction in the Black Country....
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I'd have to know you a lot better before I let you examine my muffin.
And I don't know you well enough to ask about your bottom muffin.
Not forgetting up muffin, down muffin, charm muffin, and strange muffin.
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Gelatine in beer?! :o :sick:
Isinglas finings, a form of gelatine extracted from fish bladders is used to clear most British cask beers. I was also lead to understand that it was gelatine which made beers like Boddingtons have a tight head which stuck to the glass. An Internet search reveals nothing. There is something different about Northern Beers, perhaps it is the very soft water.
Damon.
Oh dear, this leaves the vegetarin beer drinker in a dilemma. Now, where do crumpets diverge from being called pikelets?
*goes to fetch well-worn soapbox*
Is it a pike? Is it a fish or a long weapon? No. Not even a small one.
It is a pie-clate, whatever them soft southern illiterate know-nowt jessies who run the stupidmarkets want you to believe.
Pie-clate. And love your heritage! :D
*chest swells with Yorkshire pride - the best sort*
Now you need to tell us what a clate is.
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In London it's not gravy, it's jus.
Un jus is not the same consistency as greavy IME! Gravy is very viscous, no? :P
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Depends who makes it and what from.
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. The pizzas are folded over and deep-fried, though - not for the unsuspecting!
[/quote]
:sick: Is there anything they wont deep fry in Scotland :sick:
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Leyland is the Northern limit of the Staffordshire Oatcake
Damon, do you mean that Leyland has an oatcake bakery (if so, lucky you :) ), or that oatcakes are available in bakers / butchers, or that the somewhat rubbery sub-variety can be bought in supermarkets?
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http://news.bbc.co.uk/1/hi/england/lancashire/7622561.stm (http://news.bbc.co.uk/1/hi/england/lancashire/7622561.stm)
Dedicated pie panel
;D
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Leyland is the Northern limit of the Staffordshire Oatcake
Damon, do you mean that Leyland has an oatcake bakery (if so, lucky you :) ), or that oatcakes are available in bakers / butchers, or that the somewhat rubbery sub-variety can be bought in supermarkets?
The cheese stall on the market has sold them for as long as I can remember, they are also available from Tesco as you suggest. I was interested to find out that the North Staffordshire oatcake is an imitation of the chappatis that the soldiers of the North Staffs Regiment encountered in India in the 19th century.
Damon.
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:sick: Is there anything they wont deep fry in Scotland :sick:
It takes time and effort to be the heart disease capital of Europe, you know!
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Now, where do crumpets diverge from being called pikelets?
*goes to fetch well-worn soapbox*
Is it a pike? Is it a fish or a long weapon? No. Not even a small one.
It is a pie-clate, whatever them soft southern illiterate know-nowt jessies who run the stupidmarkets want you to believe.
Pie-clate. And love your heritage! :D
*chest swells with Yorkshire pride - the best sort*
You learn something new every day...unless tha mekkin' it up :P
Only found one Google entry for that spelling though: Albert T Smith on the Sheffield Forum asked
"Can anyone recall the (Pie-clate ?) shop on Division Street where they were made on a big flat hot table in the shop? We called there after going to Glossop Road."
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I was interested to find out that the North Staffordshire oatcake is an imitation of the chappatis that the soldiers of the North Staffs Regiment encountered in India in the 19th century
Chappatis contain milk and oats, do they? Sorry, but this sounds like a made-up story to me (tho I doubt we'll see it investigated on snopes.com :D ). I'll bet staffs oatcakes were around long before Britain was involved in India.
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. The pizzas are folded over and deep-fried, though - not for the unsuspecting!
:sick: Is there anything they wont deep fry in Scotland :sick:
[/quote]
Ice cream?
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UKTV Food: Recipes: Deep-fried ice cream and mincemeat parcels (http://uktv.co.uk/food/recipe/aid/533904)
http://www.britishchineseonline.com/forum/showthread.php?t=42797&page=2
Possible - but not particularly Scottish, though.
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. The pizzas are folded over and deep-fried, though - not for the unsuspecting!
:sick: Is there anything they wont deep fry in Scotland :sick:
Ice cream?
[/quote]
Yep they do.
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From much earlier, I remember being sent to the local baker to get hot pies straight from the oven for dinner (aka lunch ;)) with a tupperware cup to bring the gravy back in.
When I was at uni, there was a bakery a few doors up from our flat. The baker came in after midnight, and by around 2-3am the pies were coming out of the oven for the next day.. He'd open up, and did a roaring trade with students, late night drunks and taxi drivers.
Allegedly. Of course I don't know this from personal experience and I wasn't on first name terms with him because I was always tucked up in bed by 9pm so I'd be fresh in the morning for my lectures O:-)
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Now, where do crumpets diverge from being called pikelets?
*goes to fetch well-worn soapbox*
Is it a pike? Is it a fish or a long weapon? No. Not even a small one.
It is a pie-clate, whatever them soft southern illiterate know-nowt jessies who run the stupidmarkets want you to believe.
Pie-clate. And love your heritage! :D
*chest swells with Yorkshire pride - the best sort*
You learn something new every day...unless tha mekkin' it up :P
Only found one Google entry for that spelling though: Albert T Smith on the Sheffield Forum asked
"Can anyone recall the (Pie-clate ?) shop on Division Street where they were made on a big flat hot table in the shop? We called there after going to Glossop Road."
If you're relying on Google to preserve our language and heritage, then you lay yourself open to the illiteracy of the world. What's pie-clate in l33t-spk?
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∏KL8
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:thumbsup: ;D
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Jumping back to a note from Damon that didn't seem to get picked up.
What about steak and kidney puddings from chip shops? Pies, yes dead common, but I've only ever come across s&k puddings in darkest lancashire. Do they crop up elsewhere?
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As I mentioned earlier, I worked at Holland's Pies over 3 consecutive summers. I have two memories that will stay with me 'til I die.
The first is eating the meat pies straight out of the oven at about 06.00 before going home at 08.15 to sleep for most of the day (after watching Selina Scott on breakfast TV).
For me the metaphorical Madeleine is the smell of the pies at Rueben Marsden's Pork Butchers on Pall Mall in Chorley, we'd stop there at about 11am on the way to the Lower Burgh tip when I worked on the bins as a vacation job, they would just have poured the jelly into the Pork pies, we went round the back to pick up our pies, if we timed it right we could have a choice of jelly or not, it all depended if you wanted the juice to run down your chin or not.
Damon.
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I was interested to find out that the North Staffordshire oatcake is an imitation of the chappatis that the soldiers of the North Staffs Regiment encountered in India in the 19th century
Chappatis contain milk and oats, do they? Sorry, but this sounds like a made-up story to me (tho I doubt we'll see it investigated on snopes.com :D ). I'll bet staffs oatcakes were around long before Britain was involved in India.
An American blogger of Indian heritage reckons that they are more like a dosa. Maddy's Ramblings: The Staffie Oatie (http://maddy06.blogspot.com/2008/04/staffie-oatie.html)
The practice of having them for breakfast with a savoury filling ties in with that view. The unusual size of the North Staffs oatcake certainly bears that out. Many of the fast foods we have been talking about have part of their roots in military cuisine, Crumpets, Pikelets and Oatcakes are all griddle cakes, made on a bakestone, a portable alternative to an oven. Fried foods and pies are easily adapted to field kitchen conditions, so some aspect of military nostalgia is possibly present in their consumption. Part of their appeal is the disassociation between eating and a formal setting, be it home or restaurant. I remember meeting continental teenagers in the 70s who found this liberating, after the stifling formality of hour long meals with the family, eating fish and chips on the hoof on the way back to the pub seemed so delightfully transgressive.
Damon.
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The Staffs oatcake is similar to the Yorkshire Haverbread/havercake.
And, please note the correct spelling of pie-clate! ;D
I like dosas! In fact, i like a lot of breads - naan & chapatis, too :)
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Jumping back to a note from Damon that didn't seem to get picked up.
What about steak and kidney puddings from chip shops? Pies, yes dead common, but I've only ever come across s&k puddings in darkest lancashire. Do they crop up elsewhere?
Steak and kidney pudding is a common dish throughout Britain, it was Rumpole's favourite dish. Hollands are one of the suppliers in Lancashire of an individual version, nicknamed 'Babby's Yeads' in the area between Wigan and Bolton. These require a specialised sort of baine marie to reheat them.
A trivet with appropriately sized holes stands in a pan of boiling water, the advantage is that the pudding is always at the right temperature and cannot dry out. For a chippy to serve puddings requires a supplier and a dedicated piece of equipment.
Damon.
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Jumping back to a note from Damon that didn't seem to get picked up.
What about steak and kidney puddings from chip shops? Pies, yes dead common, but I've only ever come across s&k puddings in darkest lancashire. Do they crop up elsewhere?
Is it really a pudding or more like a different kind of pie?
Have had the tinned fray bentos ones and it was nothing special.
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The Staffs oatcake is similar to the Yorkshire Haverbread/havercake.
And, please note the correct spelling of pie-clate! ;D
I like dosas! In fact, i like a lot of breads - naan & chapatis, too :)
So whats a pikelet?
Oh and maybe you should get a tandour ;)
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A pikelet is a small pike.
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Jumping back to a note from Damon that didn't seem to get picked up.
What about steak and kidney puddings from chip shops? Pies, yes dead common, but I've only ever come across s&k puddings in darkest lancashire. Do they crop up elsewhere?
Is it really a pudding or more like a different kind of pie?
Have had the tinned fray bentos ones and it was nothing special.
It's a suet pudding, a pie has a pastry case, puddings are steamed, puddings pre-date the types of ranges that have a warming area at breast height. Ovens are the most energy intensive way of cooking food, grilling, boiling and frying use less fuel. Pie making and baking in Lancashire are associated with mining areas, fuel was cheap and miners eat pies underground. At some point pies started to be sold at chip shops, but historically they were available from pie shops and pork butchers. puddings have always been associated with chip shops.
Damon.
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A pikelet is a small pike.
::-) So what are the flat bread type thing that are sold called pikelets.
Go on get a tandour, fresh naan breads ummmm
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A pikelet is a small pike.
::-) So what are the flat bread type thing that are sold called pikelets.
Go on get a tandour, fresh naan breads ummmm
I can't help it if southerners are ignorant and illiterate!
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Jumping back to a note from Damon that didn't seem to get picked up.
What about steak and kidney puddings from chip shops? Pies, yes dead common, but I've only ever come across s&k puddings in darkest lancashire. Do they crop up elsewhere?
Is it really a pudding or more like a different kind of pie?
Have had the tinned fray bentos ones and it was nothing special.
I used to have steak and kidney puddings at the chip shops of my youth and they were the real thing. Invariably supplied by Hollands (see Damons posts)
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I have fond memories of hot pork pie and chips from our local chippy....
Maybe that has some bearing on my shape in later life?
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. The pizzas are folded over and deep-fried, though - not for the unsuspecting!
:sick: Is there anything they wont deep fry in Scotland :sick:
[/quote]
Well in my time on the South Side of Glasgow (late 70's / early 80's) I never saw a scollop of any description (I used to go to the chippy near the junction of Cathcart and Prospecthill roads) but it did have two kinds of fish and chips. Fish supper (battered plaice and chips) and special fish supper (breaded plaice and chips). It had white "condiment". Acetic acid as opposed to malt vinegar I think. Oh, and the pies.... having been used to Walls steak and kidney pies from the Wavecrest on Albert Road in Southsea (near the Kings Theatre, they did amazing self prepared double fried chips when I was there) I asked for one very soon after I'd moved to Glasgow. Well, it was a shortcrust pie (not the flaky crust I'd been used to) and - well I should have known from the way they were stacked on end like tombstones - it had been deep fried. But standing them up doesn't get all the oil/fat out :sick: The first and last chippy's steak pie I had in Scotland. And I never did manage a boiled mutton pie either.
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I inspired myself to have an indulgent Central Lancashire lunch of Butter Pie and Coffee Renoir (or is it Renue?) both very local dishes so here is an explanation. YouTube - Butter Pie and Coffe Renoir (Renue) (http://uk.youtube.com/watch?v=AAuBEEkve7k)
Damon.
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Jumping back to a note from Damon that didn't seem to get picked up.
What about steak and kidney puddings from chip shops? Pies, yes dead common, but I've only ever come across s&k puddings in darkest lancashire. Do they crop up elsewhere?
Is it really a pudding or more like a different kind of pie?
Have had the tinned fray bentos ones and it was nothing special.
I used to have steak and kidney puddings at the chip shops of my youth and they were the real thing. Invariably supplied by Hollands (see Damons posts)
Puddings, like the meat pies, were even more delicious when they were just cooked.
On Friday nights (usually) there were a couple of rushes for pies at the Holands loading bay. The first occurred at pub chucking out time, the second when the clubs (actually make that club- Lar de Dars in Accrington) closed. The warehouse guys used to make a few quid by flogging them from under the metaphorical counter.
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A pikelet is a small pike.
::-) So what are the flat bread type thing that are sold called pikelets.
Go on get a tandour, fresh naan breads ummmm
I can't help it if southerners are ignorant and illiterate!
Email tescos to complain.
Here is the what wikipedia says Pikelet - Wikipedia, the free encyclopedia (http://en.wikipedia.org/wiki/Pikelet) now is it a pancake or a dropped scone. WTF is a dropped scone, why would you want one thats been dropped?
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A crumpet is made on a griddle or bakestone in a steel ring to give it the distinct edge. A pikelet is batter dropped onto the griddle as a pancake would be. Hence dropped scone.
Damon.
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So completly different to a pie clet thingy mentioned earlier?
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My ex Australian girlfriend was always banging on about pikelets, I couldn't stand the word (little pancake does for me), but maybe it had more to do with the way it sounds with an Australian accent, just imagine it...
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... A pikelet ...
... a pie clet ...
...pikelets...
PIE-CLATE!!!
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pie-clate - Google Search (http://www.google.co.uk/search?q=pie-clate&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-GB:official&client=firefox-a)
pikelet - Google Search (http://www.google.co.uk/search?q=pikelet&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-GB:official&client=firefox-a)
Pie-clate - Wikipedia search (http://en.wikipedia.org/wiki/Special:Search?search=pie-clate&go=Go)
Pikelet - Wikipedia, the free encyclopedia (http://en.wikipedia.org/wiki/Pikelet)
Pie-clate - maybe where you come form, but nowhere else. :P
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But it comes from where I come from - not from Tesco head office or wherever!
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You should do the wiki entry then and put the world right!
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The reason why there isn't a Wiki entry may be that I have something better to do with my time. ;)
*wonders whether there's a Wiki entry for Haverbread; CBA searching; moves on* ;D
Have I mentioned the palare/polari debate? I have a spare soapbox for that one...
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ease up fella, it's the weekend, go and have a beer...
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...and a pie-clate? ;D
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whatever... ;)
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There was a derogatory word banned at the Old Place, of which pikelet is clearly the juvenile form.
Would anyone understand me if I started referring to the antisocial offspring of the obtrusively work-shy as "drop-scones"?
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The reason why there isn't a Wiki entry may be that I have something better to do with my time. ;)
*wonders whether there's a Wiki entry for Haverbread; CBA searching; moves on* ;D
Have I mentioned the palare/polari debate? I have a spare soapbox for that one...
The best explanation of Haverbread comes from an Australian blogger. The Art and Mystery of Food: Yorkshire oatcakes/Haverbread (http://adambalic.typepad.com/the_art_and_mystery_of_fo/2008/01/oatcakes.html) There is a village in Cumbria called Haverthwaite, there is probably a Norse language link which explains the linguistic distribution, haversack is from the same root.
Damon.
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...and a pie-clate? ;D
Beer with peanuts and/or crisps......or burnt offerings from a BBQ
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It had white "condiment". Acetic acid as opposed to malt vinegar I think. ... And I never did manage a boiled mutton pie either.
What is it with people and white vinegar on chips? It's just wrong.
Did you have a macaroni pie?
WTF is a dropped scone, why would you want one thats been dropped?
Google is your friend.
Drop scones are delicious. They're also known as Scotch pancakes. While we're in the vicinity of scones, it's pronounced to rhyme with gone and shone, not bone or phone.
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While we're in the vicinity of scones, it's pronounced to rhyme with gone and shone, not bone or phone.
Except when you're in the vicinity of Scone, near Perth: Scone to rhyme with spoon and loon. ;)
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What's the fastest kind of cake?
Scone
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It had white "condiment". Acetic acid as opposed to malt vinegar I think. ... And I never did manage a boiled mutton pie either.
What is it with people and white vinegar on chips? It's just wrong.
Did you have a macaroni pie?
I agree totally re the "condiment" vs proper vinegar. No comparison.
And no macaroni pie, I stuck to fish suppers after that first experience. And I never quite got over the sight of frozen pizza being chucked in the fat.
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It had white "condiment". Acetic acid as opposed to malt vinegar I think. ... And I never did manage a boiled mutton pie either.
What is it with people and white vinegar on chips? It's just wrong.
Did you have a macaroni pie?
WTF is a dropped scone, why would you want one thats been dropped?
Google is your friend.
Drop scones are delicious. They're also known as Scotch pancakes. While we're in the vicinity of scones, it's pronounced to rhyme with gone and shone, not bone or phone.
How do you pronounce path?
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To rhyme with bath.
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Here we go.
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Today I had a toasted fruit teacake with butter as my second breakfast. (My first breakfast made a reappearance shortly after I ate it, perhaps because it was swilling around on top of rather a lot of alcohol). I thought about taking a picture of the teacake for the forumites who don't know what they are, but I didn't.
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Today I had a toasted fruit teacake with butter as my second breakfast. (My first breakfast made a reappearance shortly after I ate it, perhaps because it was swilling around on top of rather a lot of alcohol). I thought about taking a picture of the teacake for the forumites who don't know what they are, but I didn't.
Praise be that you didn't want to take a picture of your 1st breakfast after its reappearance.
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Leyland is the Northern limit of the Staffordshire Oatcake
Damon, do you mean that Leyland has an oatcake bakery (if so, lucky you :) ), or that oatcakes are available in bakers / butchers, or that the somewhat rubbery sub-variety can be bought in supermarkets?
The cheese stall on the market has sold them for as long as I can remember, they are also available from Tesco as you suggest. I was interested to find out that the North Staffordshire oatcake is an imitation of the chappatis that the soldiers of the North Staffs Regiment encountered in India in the 19th century.
Damon.
:o I am going to let this be known!
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The Staffs oatcake is similar to the Yorkshire Haverbread/havercake.
And, please note the correct spelling of pie-clate! ;D
I like dosas! In fact, i like a lot of breads - naan & chapatis, too :)
Explains a lot. ;)
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The Staffs oatcake is similar to the Yorkshire Haverbread/havercake.
And, please note the correct spelling of pie-clate! ;D
I like dosas! In fact, i like a lot of breads - naan & chapatis, too :)
Explains a lot. ;)
Er, yes - it does :-[
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Leyland is the Northern limit of the Staffordshire Oatcake
And the eastern limit appears to be Bar Hill Tesco just outside Cambridge.
Oh, and it's definitely pikelet.
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The Staffs oatcake is similar to the Yorkshire Haverbread/havercake.
And, please note the correct spelling of pie-clate! ;D
I like dosas! In fact, i like a lot of breads - naan & chapatis, too :)
So whats a pikelet?
Oh and maybe you should get a tandour ;)
Tandoor! Except maybe in Pondicherry.