Sweep Posted January 23, 2021 Share Posted January 23, 2021 (edited) 23 minutes ago, Spider said: Boiled potatoes and boiled onions Cavemen did better. You obviously have to boil them down until they're denser than a collapsed star, in order to get the full effect Northerners absolutely love really dense bland food. Lobby, Black Peas, Meat and Potato Carrs & Malt Loaf. All four are utter dog shit peasant food that nobody who owns a taste bud should choose to eat willingly Edited January 23, 2021 by Sweep Quote Link to comment Share on other sites More sharing options...
Not in Crawley Posted January 23, 2021 Share Posted January 23, 2021 12 hours ago, Dimron said: I make Tater ash and Cullen skink in winter... both bloody brilliant after a cold day. Making Cullen Skink for our Burn's Night starter. Quote Link to comment Share on other sites More sharing options...
Not in Crawley Posted January 23, 2021 Share Posted January 23, 2021 5 minutes ago, Sweep said: You obviously have to boil them down until they're denser than a collapsed star, in order to get the full effect Northerners absolutely love really dense bland food. Lobby, Black Peas, Meat and Potato Carrs & Malt Loaf. All four are utter dog shit peasant food that nobody who owns a taste bud should choose to eat willingly That's rubbish, I've given loads of my southern mates some of our staple foodstuff and they love them. Black Peas were a big hit, as were Carrs (they drew a line at a Pasty Barm though) Malt Loaf is eaten all over the place, our kids have it has their break time home schooling snack. Tater Ash is lovely with red cabbage or my nana just used to serve it with slice white onions dripping in malt vinegar. Lots of foods all over the world that come from having to make a lot with very little are similar. Dont have such a downer on our grub, at least we don't think pie, mash and liquer is top grub. I have to say though the North East and Scotland outdo us on breadstuffs. I also love a Pot Noodle butty as a Saturday afternoon treat. Now, me and my Mrs are planning our Burns night dinner, as I say Cullen skink to start but looking at new ways of doing the dinner. Our friend in Edinburgh is hollowing out a baked potato, stuffing it with haggis and putting chilli and cheese in it from Ian Mellis - sounds lovely to me. Quote Link to comment Share on other sites More sharing options...
Sweep Posted January 23, 2021 Share Posted January 23, 2021 1 minute ago, Not in Crawley said: I also love a Pot Noodle butty as a Saturday afternoon treat. I bet @Spider eats these Quote Link to comment Share on other sites More sharing options...
Traf Posted January 23, 2021 Share Posted January 23, 2021 19 minutes ago, Sweep said: I bet @Spider eats these Hollowed out baguette filled with a Bombay Bad Boy. Quote Link to comment Share on other sites More sharing options...
Not in Crawley Posted January 23, 2021 Share Posted January 23, 2021 Just now, Traf said: Hollowed out baguette filled with a Bombay Bad Boy. Ooooh that sounds like perfection. Normally a chicken and mushroom, lurpack on warbies toastie sort of man. Quote Link to comment Share on other sites More sharing options...
Youri McAnespie Posted January 23, 2021 Share Posted January 23, 2021 I bet all the lobby/tater 'ash naysayers are reet sophisticated... I'll bet it's all the cultured foodstuffs in their households; notchy, Dolmio, Chicken Tonight, garlic, Philadelhia, breadsticks, chicken goojohns, coleslaw, extra virgin olive oil... The type of stuff northern scum cannot fathom nor countenance. How can anyone actively dislike sommat that's merely meat of some kind, spuds and onions? It's pretty bland, hence it's baffling why it's disliked so. I can only imagine it's because naysayers want to disconnect from their prole roots. They would probably rather commit Hari-Kiri than trade in their ciabatta for a Warbies Toastie, now they think they're not scum anymore. Deluded - one doesn't eat culture and refinement. Having balsamic vinegar in one's larder doesn't equate with having encyclopedic knowledge of The Italian Renaissance artists... It's YOU who are the real peasants, nouveau-riche specialists in heritage abandonment. Quote Link to comment Share on other sites More sharing options...
Members Rudy Posted January 23, 2021 Members Share Posted January 23, 2021 A pot noodle butty fuckin hell Quote Link to comment Share on other sites More sharing options...
Exiled Girl Posted January 23, 2021 Share Posted January 23, 2021 We used to have fried spaghetti on a Saturday morning, if there was any spaghetti left over from Friday night tea. Spaghetti on Blackpool milk roll, with the spaghetti on the dente side of al dente, is the posher version of pot noodle baguette that the person stirring the spaghetti was allowed to make. Quote Link to comment Share on other sites More sharing options...
Not in Crawley Posted January 23, 2021 Share Posted January 23, 2021 14 minutes ago, Rudy said: A pot noodle butty fuckin hell Don't knock it till you've tried it. My other half is an amazing cook, its her real passion and subsequently we eat very, very well. We're also so.lucky to have so many amazing international food shops on our doorstep, and so many world cuisine restaurant and at the moment takeaways - my current love is a Pida, so bad for you but sooooo good. But Saturday afternoons are reserved for chip butties, maybe a pasty or a pot noddle. It's the law. Quote Link to comment Share on other sites More sharing options...
Not in Crawley Posted January 23, 2021 Share Posted January 23, 2021 3 minutes ago, Exiled Girl said: We used to have fried spaghetti on a Saturday morning, if there was any spaghetti left over from Friday night tea. Spaghetti on Blackpool milk roll, with the spaghetti on the dente side of al dente, is the posher version of pot noodle baguette that the person stirring the spaghetti was allowed to make. I can see how that would work. Not sure about the Blackpool milk roll though. Quote Link to comment Share on other sites More sharing options...
kent_white Posted January 23, 2021 Share Posted January 23, 2021 I'd argue that if you don't enjoy a stew you've made with beef, salt, pepper and root vegetables then you're not very good at making stew. Quote Link to comment Share on other sites More sharing options...
Not in Crawley Posted January 23, 2021 Share Posted January 23, 2021 22 minutes ago, Youri McAnespie said: I bet all the lobby/tater 'ash naysayers are reet sophisticated... I'll bet it's all the cultured foodstuffs in their households; notchy, Dolmio, Chicken Tonight, garlic, Philadelhia, breadsticks, chicken goojohns, coleslaw, extra virgin olive oil... The type of stuff northern scum cannot fathom nor countenance. How can anyone actively dislike sommat that's merely meat of some kind, spuds and onions? It's pretty bland, hence it's baffling why it's disliked so. I can only imagine it's because naysayers want to disconnect from their prole roots. They would probably rather commit Hari-Kiri than trade in their ciabatta for a Warbies Toastie, now they think they're not scum anymore. Deluded - one doesn't eat culture and refinement. Having balsamic vinegar in one's larder doesn't equate with having encyclopedic knowledge of The Italian Renaissance artists... It's YOU who are the real peasants, nouveau-riche specialists in heritage abandonment. It's local food, as I say my Mrs loves cooking but really enjoys finding out these local treats and also putting a spin on them. That's why her Burns night suppers when she lived in Scotland were really popular - especially with the Scots - doing something new with a traditional meal. Over bonfire night she tried her hand at a cheese and onion plate pie recipe my nana used to make. Heaven. Quote Link to comment Share on other sites More sharing options...
Exiled Girl Posted January 23, 2021 Share Posted January 23, 2021 4 minutes ago, Not in Crawley said: I can see how that would work. Not sure about the Blackpool milk roll though. It was the circular part that made it work well, and it was obviously well.before they'd invented wholemeal bread, the only brown loaf was Hovis. Quote Link to comment Share on other sites More sharing options...
Not in Crawley Posted January 23, 2021 Share Posted January 23, 2021 3 minutes ago, kent_white said: I'd argue that if you don't enjoy a stew you've made with beef, salt, pepper and root vegetables then you're not very good at making stew. Yep, also I wouldn't say tater ash is bland if you make it right. Quote Link to comment Share on other sites More sharing options...
Members bolton_blondie Posted January 23, 2021 Members Share Posted January 23, 2021 7 minutes ago, Not in Crawley said: Don't knock it till you've tried it. My other half is an amazing cook, its her real passion and subsequently we eat very, very well. We're also so.lucky to have so many amazing international food shops on our doorstep, and so many world cuisine restaurant and at the moment takeaways - my current love is a Pida, so bad for you but sooooo good. But Saturday afternoons are reserved for chip butties, maybe a pasty or a pot noddle. It's the law. Turkish pizza isn't it? Quote Link to comment Share on other sites More sharing options...
Not in Crawley Posted January 23, 2021 Share Posted January 23, 2021 Just now, Exiled Girl said: It was the circular part that made it work well, and it was obviously well.before they'd invented wholemeal bread, the only brown loaf was Hovis. I think I've just got an aversion born of having it as a kid. You can still buy it in Iceland Quote Link to comment Share on other sites More sharing options...
deane koontz Posted January 23, 2021 Share Posted January 23, 2021 It looks like sick and honks of steaming BO Quote Link to comment Share on other sites More sharing options...
Mounts Kipper Posted January 23, 2021 Share Posted January 23, 2021 From Salford family, tater ash was always with proper meat not corn beef, potato and onions, no crust and cooked in a pressure cooker, always accompanied with pickled red cabbage. Quote Link to comment Share on other sites More sharing options...
Exiled Girl Posted January 23, 2021 Share Posted January 23, 2021 Just now, Not in Crawley said: I think I've just got an aversion born of having it as a kid. You can still buy it in Iceland I reckon it was designed for luncheon meat butties Quote Link to comment Share on other sites More sharing options...
kent_white Posted January 23, 2021 Share Posted January 23, 2021 Just now, Not in Crawley said: Yep, also I wouldn't say tater ash is bland if you make it right. Tater ash is lovely done well. It's all these nouveau riche types who can't cook proper food and get twitchy if their food isn't 'artisan' 🙂 Quote Link to comment Share on other sites More sharing options...
kent_white Posted January 23, 2021 Share Posted January 23, 2021 1 minute ago, Mounts Kipper said: From Salford family, tater ash was always with proper meat not corn beef, potato and onions, no crust and cooked in a pressure cooker, always accompanied with pickled red cabbage. Making my mouth water that Mounts! 👍 Quote Link to comment Share on other sites More sharing options...
Not in Crawley Posted January 23, 2021 Share Posted January 23, 2021 2 minutes ago, Mounts Kipper said: From Salford family, tater ash was always with proper meat not corn beef, potato and onions, no crust and cooked in a pressure cooker, always accompanied with pickled red cabbage. Sounds lovely, but that's a stew, not tater ash surely. Quote Link to comment Share on other sites More sharing options...
Mounts Kipper Posted January 23, 2021 Share Posted January 23, 2021 1 minute ago, kent_white said: Making my mouth water that Mounts! 👍 Was food for the gods, gonna get my old fella cook it for me, never cooked it myself for some strange reason, probably because I’ve no pressure cooker. Quote Link to comment Share on other sites More sharing options...
Mounts Kipper Posted January 23, 2021 Share Posted January 23, 2021 1 minute ago, Not in Crawley said: Sounds lovely, but that's a stew, not tater ash surely. Well that’s what we called tater hash. Quote Link to comment Share on other sites More sharing options...
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