jules_darby Posted October 20, 2014 Share Posted October 20, 2014 I wouldn't say I turn my nose up at it; I've just never had it. It does resemble cat food slightly Maybe I will try it this winter as Mrs Jules likes scouse Aye, her folks do have Scouse I've never tried that either. Think they use leftovers from Sunday dinner?? Quote Link to comment Share on other sites More sharing options...
Youri McAnespie Posted October 20, 2014 Share Posted October 20, 2014 I wouldn't say I turn my nose up at it; I've just never had it. It does resemble cat food slightly Maybe I will try it this winter as Mrs Jules likes corned beef hash Butter some bread, slice some corned beef, from the tin, mind, slice some onions - make a butty with these with plenty of salt and pepper - it's a culinary delight in two minutes, rivalled only by lobby/'ash. Quote Link to comment Share on other sites More sharing options...
Andydee Posted October 20, 2014 Share Posted October 20, 2014 Butter some bread, slice some corned beef, from the tin, mind, slice some onions - make a butty with these with plenty of salt and pepper - it's a culinary delight in two minutes, rivalled only by lobby/'ash. He's reet. Great when you get in from the pub but mind you don't slice you fingers opening the tin. Tin in the fridge for 24hrs before makes slicing easier. Quote Link to comment Share on other sites More sharing options...
Traf Posted October 20, 2014 Share Posted October 20, 2014 He's reet. Great when you get in from the pub but mind you don't slice you fingers opening the tin. Tin in the fridge for 24hrs before makes slicing easier. Don't H-Towners buy it pre-sliced from the local deli or Waitrose/Booths? Quote Link to comment Share on other sites More sharing options...
JD74 Posted October 20, 2014 Share Posted October 20, 2014 I love Smiffs lobby Quote Link to comment Share on other sites More sharing options...
Andydee Posted October 20, 2014 Share Posted October 20, 2014 Don't H-Towners buy it pre-sliced from the local deli or Waitrose/Booths? Don't be daft, the corners would curl up! Quote Link to comment Share on other sites More sharing options...
Andydee Posted October 20, 2014 Share Posted October 20, 2014 I love Smiffs lobby Tempted, sooooo tempted with that quote. Quote Link to comment Share on other sites More sharing options...
Leyther_Matt Posted October 20, 2014 Share Posted October 20, 2014 Can't say I'm keen on corned beef, but the last time I tried making lobby, I did it with stewing steak and it just ended up like a stew. I'll be having my passport revoked if I'm not careful. Quote Link to comment Share on other sites More sharing options...
Members bolty58 Posted October 20, 2014 Members Share Posted October 20, 2014 Tater hash. Marvellous stuff. Red cabbage and bread the only accompaniments although I must admit to occasionally having mushy peas on the side down here. I have eaten in some of the best restaurants and am as solid a blue voter as you'll ever come across but love the stuff. Socialist dish? Bollocks. It's just fucking good. Quote Link to comment Share on other sites More sharing options...
Not in Crawley Posted October 20, 2014 Share Posted October 20, 2014 If people call it Lobby rather than it correct name if Tater Hash does this mean they're out of towners? Quote Link to comment Share on other sites More sharing options...
Smiffs Posted October 20, 2014 Share Posted October 20, 2014 (edited) If you ordered tatter hash in this town folk would stare blankly with an open mouth and tumbleweed would blow past. In fact, if you order most things round here, that's what happens. Edited October 20, 2014 by Smiffs Quote Link to comment Share on other sites More sharing options...
no balls Posted October 20, 2014 Author Share Posted October 20, 2014 If you ordered tatter hash in this town folk would spare blankly with an open mouth and tumbleweed would blow past. In fact, if you order most things round here, that's what happens. And vice versa on most things. I usually like to have an interpreter on hand in case of (th)emergencies Quote Link to comment Share on other sites More sharing options...
little whitt Posted October 20, 2014 Share Posted October 20, 2014 Lobby season is upon us again. I've just brewed up the first pon this evening. do you use normal crust or go posh with a puff pastry Quote Link to comment Share on other sites More sharing options...
stevieb Posted October 20, 2014 Share Posted October 20, 2014 Mushy peas? Fucking hell Bolty, you animal. Quote Link to comment Share on other sites More sharing options...
Site Supporter Spider Posted October 20, 2014 Site Supporter Share Posted October 20, 2014 Potatoes Onions Corned beef Oxo Water Fuck me backwards It needs, as an absolute minimum, garlic, chorizo, basil, balsamic vinegar, olive oil and chilli I shan't be convinced that lobby is anything other than a clump of earth. I'd rather eat plaque. Quote Link to comment Share on other sites More sharing options...
Youri McAnespie Posted October 20, 2014 Share Posted October 20, 2014 As an aside from lobby/'ash, did anyone ever sample the delights of 'broth'? Potted 'herbs', barley, a bunch of thyme, bit and bats of other stuff to hand - including bony cuts of lamb or beef... Topped off, if you were lucky, with finest Atora suet dumplings... Made reet there'd be plenty stars winking at you from the juice. That's another winter warmer - and one I've not sampled for twelve years at least. This is proper food, this is what our northern gut and palate needs, none of this borugious borgeoius rich bastard rubbish. Quote Link to comment Share on other sites More sharing options...
Andydee Posted October 20, 2014 Share Posted October 20, 2014 Broth with suet dumplings, mmmmm. Definitely getting to the time for this sort of food, looked out the window and it's pitch black Don't forget thick pea 'n ham soup made with a proper ham shank and cooked all day. Quote Link to comment Share on other sites More sharing options...
no balls Posted October 20, 2014 Author Share Posted October 20, 2014 Potatoes Onions Corned beef Oxo Water Fuck me backwards It needs, as an absolute minimum, garlic, chorizo, basil, balsamic vinegar, olive oil and chilli I shan't be convinced that lobby is anything other than a clump of earth. I'd rather eat plaque. Eating is a broad church as folk know, I akso eat fancy too. Open your mind, Spider Quote Link to comment Share on other sites More sharing options...
Site Supporter Spider Posted October 20, 2014 Site Supporter Share Posted October 20, 2014 Eating is a broad church as folk know, I akso eat fancy too. Open your mind, Spider I've tried, I've tried a few times When my dear old Mum makes a pan, people flock from miles for a plateful. I'm sat in the corner with a lobster Thermidor. Quote Link to comment Share on other sites More sharing options...
Moderators Carlos Posted October 20, 2014 Moderators Share Posted October 20, 2014 It's apparently called lobby because back in the day when things were folk had nowt and poverty was high (I'm sure labour would have been running the shop), you lobbed whatever was left in the pantry into a pan and boiled it. If this was correct, it'd be called Clod. I've had the stuff they serve in Hamburg with a pickled herring and egg on top, tip top. Quote Link to comment Share on other sites More sharing options...
Site Supporter Winchester White Posted October 20, 2014 Site Supporter Share Posted October 20, 2014 What about a splash of lee & perrins or a glug of dark ale? Quote Link to comment Share on other sites More sharing options...
Sweep Posted October 20, 2014 Share Posted October 20, 2014 Don't forget thick pea 'n ham soup made with a proper ham shank and cooked all day. Now you're talking. Thick enough to stand a spoon up in, served with crusty bread. Quote Link to comment Share on other sites More sharing options...
no balls Posted October 20, 2014 Author Share Posted October 20, 2014 On the subject of broths, we were discussing barley today & all concluded it is shit in soups. Quote Link to comment Share on other sites More sharing options...
dave2980 Posted October 20, 2014 Share Posted October 20, 2014 On the subject of broths, we were discussing barley today & all concluded it is shit in soups. I don't think I've had it in anything but soup/broth Quote Link to comment Share on other sites More sharing options...
no balls Posted October 20, 2014 Author Share Posted October 20, 2014 I don't think I've had it in anything but soup/broth Try a bottle of gold label then Quote Link to comment Share on other sites More sharing options...
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