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By (user no longer on site)
over a year ago
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"What was your area noted for in terms of local food dishes. Years ago in mine it was Hot Pot. You don't see it hardly now.
That's because Betty died."
Sadface |
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By (user no longer on site)
over a year ago
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"Nothing of note from Surrey that I can think of.
I do love Staffordshire oatcakes though
I would have thought Venison in Surrey"
i wish! i love it..have to get it in dorset, most of the surrey venison goes to france... |
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"Nothing of note from Surrey that I can think of.
I do love Staffordshire oatcakes though
I would have thought Venison in Surrey
i wish! i love it..have to get it in dorset, most of the surrey venison goes to france..."
Or a high speed drive through Richmond Park |
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By (user no longer on site)
over a year ago
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"Nothing of note from Surrey that I can think of.
I do love Staffordshire oatcakes though
I would have thought Venison in Surrey
i wish! i love it..have to get it in dorset, most of the surrey venison goes to france...
Or a high speed drive through Richmond Park "
indeed! there's a butcher near me thats known to deal in under the counter deer! |
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By (user no longer on site)
over a year ago
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"Parmo!
What is Parmo? You are the second one."
Straight from Wikipedia...
The Parmo or Teesside Parmesan[1] is a breaded cutlet dish originating in Middlesbrough and a popular item of take-away food in the North East of England. Similar to a schnitzel, it traditionally consisted of pork in breadcrumbs topped with a white béchamel/Parmesan sauce and Parmesan cheese; there are many variations, including non-pork cutlets. The Teesside version differs from the Italian Parmesan which is made with veal and uses Gruyère cheese instead of béchamel sauce
Absolutely bloody lovely they are! |
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By *haremore OP Man
over a year ago
Manchester |
"Parmo!
What is Parmo? You are the second one.
Straight from Wikipedia...
The Parmo or Teesside Parmesan[1] is a breaded cutlet dish originating in Middlesbrough and a popular item of take-away food in the North East of England. Similar to a schnitzel, it traditionally consisted of pork in breadcrumbs topped with a white béchamel/Parmesan sauce and Parmesan cheese; there are many variations, including non-pork cutlets. The Teesside version differs from the Italian Parmesan which is made with veal and uses Gruyère cheese instead of béchamel sauce
Absolutely bloody lovely they are!"
Thanks for that. I'm up there in a couple of weeks will try one. |
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By (user no longer on site)
over a year ago
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"Cider and hops for beer and now Champagne (pseudo)!
We like a piss up! 
No Jellied Eels or Pie and Mash where all the Cockney grub?"
you need to go to east london for cockney dishes.. |
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"Shropshire blue cheese"
if memory correct
Shropshire blue (as nice as it is) isn't from Shropshire.....
someone came up with a new blue cheese, and was looking for a name and somehow decided on shropshire |
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By *haremore OP Man
over a year ago
Manchester |
"Cider and hops for beer and now Champagne (pseudo)!
We like a piss up!
No Jellied Eels or Pie and Mash where all the Cockney grub?
you need to go to east london for cockney dishes.."
Excuse my Northern ignorance |
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By (user no longer on site)
over a year ago
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"Cider and hops for beer and now Champagne (pseudo)!
We like a piss up!
No Jellied Eels or Pie and Mash where all the Cockney grub?"
Only old people had the eels, mash and liquor. |
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"Cider and hops for beer and now Champagne (pseudo)!
We like a piss up!
No Jellied Eels or Pie and Mash where all the Cockney grub?
Only old people had the eels, mash and liquor. "
Oooh and jellied eels too!
This thread is making me nostalgic (although I never loved in London but my mum and dad did)
Salt beef baigel from Brick Lane! |
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By (user no longer on site)
over a year ago
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"Pie and Mash. Now it's Chicken shops.
Sad really."
One pie and mash shop left local to me and I don't like it.
We have to go further East to get proper pie and mash.
We have a couple of Caribbean takeaways opened up and more Turkish restaurants. Every other shop on our high streets is now a fast food shop of some description. |
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By (user no longer on site)
over a year ago
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"Cider and hops for beer and now Champagne (pseudo)!
We like a piss up!
No Jellied Eels or Pie and Mash where all the Cockney grub?
Only old people had the eels, mash and liquor.
Oooh and jellied eels too!
This thread is making me nostalgic (although I never loved in London but my mum and dad did)
Salt beef baigel from Brick Lane! "
I haven't been to Brick Lane for decades. |
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By (user no longer on site)
over a year ago
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"Asparagus
Leave you to that one i'm afraid.
It's yummy with a bit if brown bread and butter. Don't over cook it though. "
I was wondering how to introduce asparagus into our diet. I assumed it's slimy? |
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By *haremore OP Man
over a year ago
Manchester |
"Pie and Mash. Now it's Chicken shops.
Sad really.
One pie and mash shop left local to me and I don't like it.
We have to go further East to get proper pie and mash.
We have a couple of Caribbean takeaways opened up and more Turkish restaurants. Every other shop on our high streets is now a fast food shop of some description. "
No doubt Jamie Oliver will open a joint knocking out Pie and Mash and charge £25
and it will be full. |
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"Cider and hops for beer and now Champagne (pseudo)!
We like a piss up!
No Jellied Eels or Pie and Mash where all the Cockney grub?
Only old people had the eels, mash and liquor.
Oooh and jellied eels too!
This thread is making me nostalgic (although I never loved in London but my mum and dad did)
Salt beef baigel from Brick Lane!
I haven't been to Brick Lane for decades. "
I went a couple of years ago. Promised my nan I'd go get a baigel before she passed away.
Cant beat a proper Jewish baigel.... Not these American bagel things! |
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"Asparagus
Leave you to that one i'm afraid.
It's yummy with a bit if brown bread and butter. Don't over cook it though.
I was wondering how to introduce asparagus into our diet. I assumed it's slimy?"
Can be if over cooked. Nice with hollandaise sauce too |
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"Asparagus
Leave you to that one i'm afraid.
It's yummy with a bit if brown bread and butter. Don't over cook it though.
I was wondering how to introduce asparagus into our diet. I assumed it's slimy?
Can be if over cooked. Nice with hollandaise sauce too "
And a nice poached egg |
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By (user no longer on site)
over a year ago
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"What was your area noted for in terms of local food dishes. Years ago in mine it was Hot Pot. You don't see it hardly now."
Erm I think they’re called Wally’s
otherwise known as pickled gherkins  |
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"What was your area noted for in terms of local food dishes. Years ago in mine it was Hot Pot. You don't see it hardly now.
Erm I think they’re called Wally’s
otherwise known as pickled gherkins "
Love Wallys as long as they're crisp not soggy. |
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"Pie in a barm 
A true Pie Eater
  x
Our Southern friends would not understand Booby. Wigan people known as Pie Eaters"
Talking of Wigan is the famous Chinese take away "effin elsie's " still going ?
Apparently when ordering the female owner in broken English would enquire "effin else" ? |
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