What are you eating and drinking tonight?

[William the White]

Could be these

http://www.rochdaleobserver.co.uk/news/ ... s_to_shame

That looks nice... I wish...

[William the White]

Ha, I can bring any conversation around to not eating Polar Bear Liver. It'll kill you.

Anyway, raw liver? Isn't that bad for you due to the uric acid or somesuch still being present?

I was talking to an Aussie the other day about our wild animal/food stories. Turns out whilst I've had the pleasure of killing a couple of pigs and making sausages and black puddings out of them, he got to kill a wild boar by stabbing it in the heart whilst it was being held by real life Crocodile Dundee. And then drank its blood. My brother in law has had some Samoans cook pig brains for a desert for him. He said it was quite nice. I think I need to do a bush tucker trial or something to up the stakes here.

Only the liver was served 'raw' - it was actually served in strips with lime juice, salt and chilli... i still preferred it cooked (and then was just delicious - they used to fry in sesame oil, pink in the middle). The rest were all fried in sesame oil and served in little dishes with unleavened bread, salt, pepper, lime juice, chilli, coriander...

Iirc the Arabic for 'heart' sounded something like 'gulub' - which is the only onomatopaeic offal i've ever eaten...

[clapton is god]

I've not eaten a 'steak pudding' from a chippie for 30 years since a colleague of mine was called to a house at Breightmet.

The occupant had bought a pudding from a local chippie and whilst eating it had felt a somewhat different texture in her mouth. On withdrawing the piece of meat she had been chewing on she found it to be a complete cows eye lid together with all the eye lashes.

The poor woman was so distressed she didn't know what to do and so called the Police.

It was a horror story that stuck with me and I've not eaten one since.

[General Mannerheim]

remember once my dad buying a carton of fresh orange from a supermarket once, when we got home he had a thirst on so opened it up an started gluggling it back from the carton, he then coughed and spluttered like he was choking on summat, when he moved the carton away from his mouth there was this long string of green slime, not only that he then pulled loads of the stuff out of his throat, like a clowns hanky trick as such i always pour it in a glass now!

[Bruce Rioja]

Could be these

http://www.rochdaleobserver.co.uk/news/ ... s_to_shame

My (late) Auntie (not my real one, lived with my grandad after my gran died) used to make rag pudding every week. She'd been a cook in her younger youth, knew just about everything about North West cooking. SHe reckoned Rag puddings originated in Oldham. I bet wars have started over less.

The English chippy near me sells rag puddings, although they call them Manchester puddings - they really are delicious, packed with meat and not at all like Hollands' hideous offerings. Yon chippy also cooks the chips until they're near bronze. It requires all the will in the world to drive past!

[CAPSLOCK]

Could be these

http://www.rochdaleobserver.co.uk/news/ ... s_to_shame

My (late) Auntie (not my real one, lived with my grandad after my gran died) used to make rag pudding every week. She'd been a cook in her younger youth, knew just about everything about North West cooking. SHe reckoned Rag puddings originated in Oldham. I bet wars have started over less.

Yeah, my Grandma used to do me one every Thursday

Probably explains my superb physique

[Puskas]

Could be these

http://www.rochdaleobserver.co.uk/news/ ... s_to_shame

My (late) Auntie (not my real one, lived with my grandad after my gran died) used to make rag pudding every week. She'd been a cook in her younger youth, knew just about everything about North West cooking. SHe reckoned Rag puddings originated in Oldham. I bet wars have started over less.

See if that chap's exporting to Spain, why doesn't he export down to London?

I don't want to come over all Peter Kay (oh, no, that would be awful, etc, and so on...), but his "nowt moist" criticism about London chippies is bang on. And doesn't go far enough - the chips are generally wrong, too. Difficult to describe why, just wrong. There are a couple of OK ones - the one near me in London's Fashionable Colliers Wood does good chips, a selection of pies, mushy peas, curry sauce (but sadly no gravy) - but they're few and far between. Surely there's enough ex-pat northerners (especially if we include weird Yorkshire folk...) in London who want proper chips? And if this man can sell his puddings in far-off Spain, why not in That London? Eh?

I now have to wait until home matches to go to proper chippies. Normally for puddings. Although I had a Hollands meat pie a month or so back - very disappointing. A lump of congealed grey matter in pastry isn't a meat pie. Shouldn't it have beef-tea in it, and such? It used to.
Stick to puddings or meat and potato...

[BWFC_Insane]

Could be these

http://www.rochdaleobserver.co.uk/news/ ... s_to_shame

My (late) Auntie (not my real one, lived with my grandad after my gran died) used to make rag pudding every week. She'd been a cook in her younger youth, knew just about everything about North West cooking. SHe reckoned Rag puddings originated in Oldham. I bet wars have started over less.

See if that chap's exporting to Spain, why doesn't he export down to London?

I don't want to come over all Peter Kay (oh, no, that would be awful, etc, and so on...), but his "nowt moist" criticism about London chippies is bang on. And doesn't go far enough - the chips are generally wrong, too. Difficult to describe why, just wrong. There are a couple of OK ones - the one near me in London's Fashionable Colliers Wood does good chips, a selection of pies, mushy peas, curry sauce (but sadly no gravy) - but they're few and far between. Surely there's enough ex-pat northerners (especially if we include weird Yorkshire folk...) in London who want proper chips? And if this man can sell his puddings in far-off Spain, why not in That London? Eh?

I now have to wait until home matches to go to proper chippies. Normally for puddings. Although I had a Hollands meat pie a month or so back - very disappointing. A lump of congealed grey matter in pastry isn't a meat pie. Shouldn't it have beef-tea in it, and such? It used to.
Stick to puddings or meat and potato...

I must have missed this, and having never eaten in a "london chippy" whats the problem with them? And what does PK say about them?

[Gary the Enfield]

Could be these

http://www.rochdaleobserver.co.uk/news/ ... s_to_shame

My (late) Auntie (not my real one, lived with my grandad after my gran died) used to make rag pudding every week. She'd been a cook in her younger youth, knew just about everything about North West cooking. SHe reckoned Rag puddings originated in Oldham. I bet wars have started over less.

See if that chap's exporting to Spain, why doesn't he export down to London?

I don't want to come over all Peter Kay (oh, no, that would be awful, etc, and so on...), but his "nowt moist" criticism about London chippies is bang on. And doesn't go far enough - the chips are generally wrong, too. Difficult to describe why, just wrong. There are a couple of OK ones - the one near me in London's Fashionable Colliers Wood does good chips, a selection of pies, mushy peas, curry sauce (but sadly no gravy) - but they're few and far between. Surely there's enough ex-pat northerners (especially if we include weird Yorkshire folk...) in London who want proper chips? And if this man can sell his puddings in far-off Spain, why not in That London? Eh?

I now have to wait until home matches to go to proper chippies. Normally for puddings. Although I had a Hollands meat pie a month or so back - very disappointing. A lump of congealed grey matter in pastry isn't a meat pie. Shouldn't it have beef-tea in it, and such? It used to.
Stick to puddings or meat and potato...

I must have missed this, and having never eaten in a "london chippy" whats the problem with them? And what does PK say about them?

London chippies in the main don't do Pea wet or gravy. They NEVER sell babies yeds and their pies are all flaky pastry, not shortcrust. Having said all that, the variety of fish they serve is superb. Rock Salmon, Cod, Hake, Skate wing, Turbot are typical examples of standard fare. My local chippie in Enfield Town does mushy peas (the type you get in cans by Batchelors) and curry sauce which is sweet and with sultanas (not like Chow's which was like a spicy thick gravy).

And they never, ever, ever do scraps or gravy.

Peter Kay bemoans the fact they don't have gravy or curry sauce with the immortal line ''ast owt moist?''

[thebish]

I've not eaten a 'steak pudding' from a chippie for 30 years since a colleague of mine was called to a house at Breightmet.

The occupant had bought a pudding from a local chippie and whilst eating it had felt a somewhat different texture in her mouth. On withdrawing the piece of meat she had been chewing on she found it to be a complete cows eye lid together with all the eye lashes.

The poor woman was so distressed she didn't know what to do and so called the Police.

It was a horror story that stuck with me and I've not eaten one since.

all this Mechanically Recovered Meat is perfectly safe and nutricious!

(for those old enough to remember...)



...not the only reason I'm a pale and thin-looking veggie...

[Bruce Rioja]

I don't want to come over all Peter Kay

"It's a 20 foot cock and balls, man. It don't look like nothing else".

That sort of thing

[Lord Kangana]

Could be these

http://www.rochdaleobserver.co.uk/news/ ... s_to_shame

My (late) Auntie (not my real one, lived with my grandad after my gran died) used to make rag pudding every week. She'd been a cook in her younger youth, knew just about everything about North West cooking. SHe reckoned Rag puddings originated in Oldham. I bet wars have started over less.

See if that chap's exporting to Spain, why doesn't he export down to London?

I don't want to come over all Peter Kay (oh, no, that would be awful, etc, and so on...), but his "nowt moist" criticism about London chippies is bang on. And doesn't go far enough - the chips are generally wrong, too. Difficult to describe why, just wrong. There are a couple of OK ones - the one near me in London's Fashionable Colliers Wood does good chips, a selection of pies, mushy peas, curry sauce (but sadly no gravy) - but they're few and far between. Surely there's enough ex-pat northerners (especially if we include weird Yorkshire folk...) in London who want proper chips? And if this man can sell his puddings in far-off Spain, why not in That London? Eh?

I now have to wait until home matches to go to proper chippies. Normally for puddings. Although I had a Hollands meat pie a month or so back - very disappointing. A lump of congealed grey matter in pastry isn't a meat pie. Shouldn't it have beef-tea in it, and such? It used to.
Stick to puddings or meat and potato...

Southern chippies tend to use vegetable oil, northern beef dripping (or tallow to give it its supposedly proper name) . This is obviously not a hard and fast rule, and is changing, but explains some of the differences.

[Bruce Rioja]

Southern chippies tend to use vegetable oil, northern beef dripping (or tallow to give it its supposedly proper name) . This is obviously not a hard and fast rule, and is changing, but explains some of the differences.

Err, don't Lancashire Chippies use vegetable oil and Yorkshire chippies use lard. Hence, they get far better fish and chips than we do?

[Lord Kangana]

Dunno. I always thought it was cos they are closer to the fishing ports and get first pick.

[William the White]

Southern chippies tend to use vegetable oil, northern beef dripping (or tallow to give it its supposedly proper name) . This is obviously not a hard and fast rule, and is changing, but explains some of the differences.

Err, don't Lancashire Chippies use vegetable oil and Yorkshire chippies use lard. Hence, they get far better fish and chips than we do?

I know - it's just the idea of that beef dripping, as opposed to those sunflowers... or olives... or even, generic vegetables, which are unlikely to contain melted bits of what you cut off dead animals before eating them...

Don't know quite why i should prefer one so strongly... i do eat animal innards and stuff... just not in the form of chips and fish...

[BWFC_Insane]

Southern chippies tend to use vegetable oil, northern beef dripping (or tallow to give it its supposedly proper name) . This is obviously not a hard and fast rule, and is changing, but explains some of the differences.

Err, don't Lancashire Chippies use vegetable oil and Yorkshire chippies use lard. Hence, they get far better fish and chips than we do?

I've eaten in Yorkshire Chippies and I refute this claim strongly!

[Bruce Rioja]

Dunno. I always thought it was cos they are closer to the fishing ports and get first pick.

Could be. The best I ever had were in Scarborough once.

Lessons learned the hard way though - never eat fish in a land-locked country. Lesson learned in Prague.

[General Mannerheim]

cant get enough of these rascals...

[William the White]

Salmon fillet, new potatoes, purple-sprouting brocoli... Petit chablis...

cheese... Wensleydale, a little Dolcelatte... the blue cheese bit has to be there, however token...

[Lord Kangana]

Vin de Pays du Gers, Pinot Gris, Soave, Perl when, Whitehaven, Mull of Kintyre, Netherend butter, grapes apples and celery,... bread baked fresh tonight to our own recipe...

And my mate Geordie Dave says beat that ya bastids.

I'm only the messenger here, mind.

Edit: it won't allow me to spell Perl when right.Thats weird.