Greenhalghs doing delivery

Retreat for delivery of food and wine

1 hour ago, Sweep said:

Mrs Sweep likes to make Rumbledethumps.....lovely they are, but it's pretty much just peasant food (spuds, cabbage, onions and cheese boshed together)...so I'm expecting Spider wouldn't approve

Wonder what our Spider thinks of peasant food from around the world? A nice cassoulet, or simple pasta dismissed out of hand?

No black pudding either.

39 minutes ago, Not in Crawley said:

Wonder what our Spider thinks of peasant food from around the world? A nice cassoulet, or simple pasta dismissed out of hand?

No black pudding either.

The French can cook though. So too the Italians. It’s taught from birth. They have always been surrounded by sweet Mediterranean type foods, sun kissed and also long established on the spice routes etc…

Up here, we have pastry, potatoes and tinned Argentinian beef for some reason.

All we grow are dense cabbages and squashes.

Its not our fault we’re shit. We’ve just learned to drown out the dreariness with salt and vinegar very well.

 

4 minutes ago, Spider said:

 

Its not our fault we’re shit. We’ve just learned to drown out the dreariness with salt and vinegar very well.

 

And bland blind loyalty to being northern even if you upped sticks and no longer are northern 👀

Edited September 14, 20214 yr by Rudy

I can recall my Grandad eating a plate of honeycombed tripe doused in vinegar and it looked repulsive, and yet a bowl of tripe soup in Bulgaria tasted brilliant.

12 minutes ago, Spider said:

The French can cook though. So too the Italians. It’s taught from birth. They have always been surrounded by sweet Mediterranean type foods, sun kissed and also long established on the spice routes etc…

Up here, we have pastry, potatoes and tinned Argentinian beef for some reason.

All we grow are dense cabbages and squashes.

Its not our fault we’re shit. We’ve just learned to drown out the dreariness with salt and vinegar very well.

 

Is it tripe people put vinegar on? Can think of nowt worse I'd want to put in my mouth 🤢

6 minutes ago, Rudy said:

And bland blind loyalty to being northern even if you upped sticks and no longer are northern 👀

I'll always be Northern. Its a state of being that never leaves you.

I believe you are veggie but How can you turn your back on Tater Hash with red cabbage, white onions and a few slices of white bread with butter? Or steamed black pudding with English mustard? Or potato cakes with a bit of cheese on? Or a hot pastie barm with ketchup? Or black peas on a cold autumn night? Or a lancashire cheese plate pie? Or a mutton stew?

Fucking fantastic fayre. 

The idea the English can't cook is a myth, and one we shouldnt by into. Peasant food is just whatever is local, whatever is plentiful and whatever is cheap. A cassoulet is just basic stuff, but it's taken on more of an approval because its French. Working folks pasta dishes are just pasta, oil and tomatoes with a sprinking of hard cheese.

It is right that we don't place food at the centre of our culture, but we should, and if we did these 'basic' dishes would be celebrated more than they are.

 

 

Loved an Irish pub in Finsbury Park, the bacon, cabbage and sliced potatoes meal was so tasty after an hard day at work.

Black pudding and (the right type of) pasties are an honourable exception.

Blck pudding and stingy hot English mustard are a delicacy the French and Spanish are secretly envious of.

The rest is just warmed up sewage

18 minutes ago, Not in Crawley said:

I'll always be Northern. Its a state of being that never leaves you.

I believe you are veggie but How can you turn your back on Tater Hash with red cabbage, white onions and a few slices of white bread with butter? Or steamed black pudding with English mustard? Or potato cakes with a bit of cheese on? Or a hot pastie barm with ketchup? Or black peas on a cold autumn night? Or a lancashire cheese plate pie? Or a mutton stew?

Fucking fantastic fayre. 

The idea the English can't cook is a myth, and one we shouldnt by into. Peasant food is just whatever is local, whatever is plentiful and whatever is cheap. A cassoulet is just basic stuff, but it's taken on more of an approval because its French. Working folks pasta dishes are just pasta, oil and tomatoes with a sprinking of hard cheese.

It is right that we don't place food at the centre of our culture, but we should, and if we did these 'basic' dishes would be celebrated more than they are.

 

 

I am a vegetarian. I can still and do eat cheese and I’m partial to a tattie scone but the reason I became vegetarian is because it was never the meat that was tasty but the seasoning and flavourings. My pallet has improved 

9 minutes ago, Spider said:

Black pudding and (the right type of) pasties are an honourable exception.

Blck pudding and stingy hot English mustard are a delicacy the French and Spanish are secretly envious of.

The rest is just warmed up sewage

Had a blackpudding scotch egg at cherry tree once. It was amazing. Only in the last few years I have decided I like black pudding. Its super. 

39 minutes ago, Spider said:

Black pudding and (the right type of) pasties are an honourable exception.

Blck pudding and stingy hot English mustard are a delicacy the French and Spanish are secretly envious of.

The rest is just warmed up sewage

You're making them wrong then. Lovely and tasty - how is a Lancashire cheese plate pie tasteless?!

4 minutes ago, Not in Crawley said:

You're making them wrong then. Lovely and tasty - how is a Lancashire cheese plate pie tasteless?!

Pastry and Lancashire cheese

not for me cockle

1 hour ago, Spider said:

The French can cook though. So too the Italians. It’s taught from birth. They have always been surrounded by sweet Mediterranean type foods, sun kissed and also long established on the spice routes etc…

Up here, we have pastry, potatoes and tinned Argentinian beef for some reason.

All we grow are dense cabbages and squashes.

Its not our fault we’re shit. We’ve just learned to drown out the dreariness with salt and vinegar very well.

 

The Bourbon Rulers of France had English chefs...

Northern Italian food is often akin to bland German slop.

Calabrian and Sicilian food often has as much nutritional value as a packet of Smash.

A dish of deep fried spleen butty is so popular in Naples there are places selling it, and it only, who make a good living opening just ONE day a week - it makes some Scottish fodder look like Haute-Cuisine.

Some French dishes make lobby look refined.

What happened? We invented the modern world and took over the entire planet - we didn't have time to be fucking about making poncey grub.

Edited September 14, 20214 yr by Youri McAnespie

3 minutes ago, Youri McAnespie said:

The Bourbon Rulers of France had English chefs...

Northern Italian food is often akin to bland German slop.

Calabrian and Sicilian food often has as much nutritional value as a packet of Smash.

A dish of deep fried spleen butty is so popular in Naples there are places selling it, and it only, who make a good living opening just ONE day a week - it makes some Scottish fodder look like Haute-Cuisine.

Some French dishes make lobby look refined.

What happened? We invented the modern world and took over the entire planet - we didn't have time to be fucking about making poncey grub.

And yet we dedicate so much effort into out-poncing one another in our dining choices.

”oooooo, look at where we are on Saturday night. Rícàrd Bouchantouse pan fried us some otter lungs in lobster snot. We are sooooo sophisticated”

(taken from half the cunts I know on Facebook)

I eat some right old pauper chow, I do. But I will not be told I am somehow betraying my roots because I don’t want to shove thick, tasteless clods of miners grub in my facehole and tell a disinterested and disbelieving world that it’s a delicacy.

Pauls pasties are great.

10 minutes ago, Spider said:

And yet we dedicate so much effort into out-poncing one another in our dining choices.

”oooooo, look at where we are on Saturday night. Rícàrd Bouchantouse pan fried us some otter lungs in lobster snot. We are sooooo sophisticated”

(taken from half the cunts I know on Facebook)

I eat some right old pauper chow, I do. But I will not be told I am somehow betraying my roots because I don’t want to shove thick, tasteless clods of miners grub in my facehole and tell a disinterested and disbelieving world that it’s a delicacy.

Pauls pasties are great.

I eat ponce food, but I keep schtum about it and pretend I live off dripping butties, cowheel, tripe and boiled potatoes with bacon offcuts swept off the butcher's floor and cabbage. Jam butties for afters.

11 hours ago, bolton_blondie said:

Really? Not many people I know don't like them. Maybe that says something about my family and friends. 

I reckon its a case of eating them around bommy night because it's become a tradition. Not sure how many actually do enjoy them, but have a small portion because they're there at a get together/bonfire night party.

Bit like some won't eat lobby.

 

I’ve had sea bass and roast tomatoes for me tea.

With a second main course of new potatoes accompanied by some artisan sauerkraut.

With tap water.

Edited September 14, 20214 yr by Spider

2 hours ago, Spider said:

The French can cook though. So too the Italians. It’s taught from birth. They have always been surrounded by sweet Mediterranean type foods, sun kissed and also long established on the spice routes etc…

Up here, we have pastry, potatoes and tinned Argentinian beef for some reason.

All we grow are dense cabbages and squashes.

Its not our fault we’re shit. We’ve just learned to drown out the dreariness with salt and vinegar very well.

 

You speak for yourself. 

Lots of fine produce round here; just need to learn to cook it.

Just having a beer after an Italian feast. Fucking insides will be falling through in about an hour and up all night. 
 

but was worth it 

2 minutes ago, Tonge moor green jacket said:

You speak for yourself. 

Lots of fine produce round here; just need to learn to cook it.

I’m not averse to foraging for discarded chip barms in bus shelters you know.

Ive not always been this average.

3 hours ago, Not in Crawley said:

Halliwell, Smithills...all the same really.

I had a friend at Primary school who lived in one of those - the large one at the end of the row - the mill owners house. Very nice it was too.

That's the one I hankered after - still had a bridge but a lawn big enough for a kickabout too, think it had a rockery, I was a pretentious little bastard - I used to think there'd been some maternity ward mix-up.

I remember reading the Argos catalogue aged about eight and being incensed we didn't own items such as; a Wok, a Breville, walkie-talkies, a coffee percolator, an intercom, an answering machine etc...

We didn't even have a doorbell ffs.

 

I had a fish barmcake from the chippy, too much overhang so I made an extra butty with my own bread/butter washed down 70cl of Olde Jamaica Ginger Beer - I never get heartburn but have a tad of it now. I rarely eat chocolate bars but a Topic caught my eye in the shop so I'll have that later, not had one in about twenty years - it's so small it's almost 'fun-size'.

2 hours ago, bolton_blondie said:

Had a blackpudding scotch egg at cherry tree once. It was amazing. Only in the last few years I have decided I like black pudding. Its super. 

Picked up some black pudding pork pies at the food festival.  Belting 

Curry was nice, washed down with tap water - ready for bed now.

I am (ready for bed), because I've abused Sominex (Promethazine). I won't though (go to bed).

I'll probably have a Guinness to increase the mild buzz and sense of wellbeing.

One shouldn't retire within an hour of eating. JSL