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Limey cusine - 12/4/2015 7:49:42 AM   
Mungochutney


Posts: 3
Joined: 12/1/2015
Status: offline 		Pardon me for living! Blame my parents.
I have lately wondered about two limey dishes. Bangers and mash and Scouse. I can not find anything on line about them much. I go in March To Limeyland for 4 weeks and want to know,about local type foods while over there. Perhaps some of our limey cousins can contribute and inform me and others about the foods? I know about fish and chips and how they vary in taste from the north to the south.
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RE: Limey cusine - 12/4/2015 8:11:51 AM   
LadyConstanze


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Status: offline 		I'm positive that you will get the friendly welcome you deserve if you use racial slang for the people who's country you decide to visit.

Should you like to prefer French cuisine (please refrain from calling them frogs or they might just spit in your soup and do unspeakable things to the food as long as it is out of your view)

Pied a Terre does really nice French food

http://www.pied-a-terre.co.uk/

Personally I do like Club Gascon because they also offer vegetarian menues, the food, as the name indicates is Gacogne inspired.

You also can get fabulous Italian, Indian, Chinese, Japanese food, etc.

If you want to try more traditional British food from all around the country, Time Out did recently and article about the 100 best restaurants in London offering British cuisine

http://www.timeout.com/london/food-drink/best-restaurants-in-london-british

I can't recall if they mentioned the Ivy, but that's usually very good and you can chose from British dishes, like the classic pies, to more Asian inspired food.

http://www.the-ivy.co.uk/ivymenus/

You might just have heard about this cook Gordon Ramsey, he also has a restaurant where he serves British cuisine

https://www.gordonramsayrestaurants.com/restaurant-gordon-ramsay/menus/

You see there is absolutely no reason to worry about starvation but maybe you should try out that thing called Google and just check for restaurants...

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RE: Limey cusine - 12/4/2015 8:38:38 AM   
freedomdwarf1


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quote:

ORIGINAL: Mungochutney

Pardon me for living! Blame my parents.
I have lately wondered about two limey dishes. Bangers and mash and Scouse. I can not find anything on line about them much. I go in March To Limeyland for 4 weeks and want to know,about local type foods while over there. Perhaps some of our limey cousins can contribute and inform me and others about the foods? I know about fish and chips and how they vary in taste from the north to the south.

As LC hinted at, calling the people of the country you are about to visit by a slang word that isn't usually accepted as being of pleasant nature is not a good way to start any request or conversation.

As for the two dishes you've asked about, they are very simple and a Google search reveals tens of thousands of results (almost 90,000 for 'Scouse' alone).
You obviously didn't look very hard.

Bangers and mash is dead simple: Sausages with mashed potato.

There is some discrepancy about the "Scouse" dish as it seems to originate from the Baltic region and not the UK.
From Wiki: The first known use of the term "lobscouse" is dated 1706, according to Webster's dictionary. Smollet refers to "lob's course" in 1750. The roots of the word are unknown, but there are at least three competing theories.
It has been suggested that the dish is "almost certainly" of Baltic origin, and labs kauss in Latvian and labas kaušas in Lithuanian both mean "good ladleful". A similar dish, lapskaus, is traditional in Norway. Another theory posits a Low German origin from lappen (dewlap) and kaus (bowl).
An English origin has also been proposed: through "lout’s course", via "lob’s course" to "lobscouse".
Essentially it is a beef or lamb stew with veggies.


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RE: Limey cusine - 12/4/2015 9:14:46 AM   
LadyConstanze


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Status: offline 		We should have looked at the profile, it's the usual sock using somebody elses pictures and having this whole elaborate fantasy...

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RE: Limey cusine - 12/4/2015 9:17:31 AM   
freedomdwarf1


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Status: offline 		I might have guessed.


Still.... it was a better attempt at being civil than his usual diatribe.

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RE: Limey cusine - 12/4/2015 9:50:18 AM   
Lucylastic


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Status: offline 		please ask for tripe and picallilli
Brawn n mash,
spotted dick with custard.
frog spawn(nothing to do with the french)
Oh and some faggots n chips

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RE: Limey cusine - 12/4/2015 10:01:00 AM   
freedomdwarf1


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Status: offline 		I'd say they were more typically northern dishes rather than English ones Lucy.

In my neck of the woods down here, we wouldn't normally have those combinations.

Tripe Doesn't feature down here except to feed racing dogs.
Brawn (cold, in jelly, sliced) with a salad.
Spotted Dick with cream or custard is ok.
Frog spawn is usually found (or used to be) in school dinners.
Faggots has just gotta be with pease pudding, not mash or chips!


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RE: Limey cusine - 12/4/2015 10:13:54 AM   
chattelmansub


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Status: offline 		The British are known as limey and Americans as yanks. Nothing racial in it whatsoever.

< Message edited by chattelmansub -- 12/4/2015 10:26:43 AM >

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RE: Limey cusine - 12/4/2015 10:34:47 AM   
Lucylastic


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Status: offline 		grosss, i cannot stand pease pudding, blech
my mother was born in lincolnshire.... I was forced to eat every morsel of the above, when we went to visit family.
But mum never cooked it at home, she had transatlantic tastes..spanish, italian, greek, and indian, south african and good ol chips, beans bacon, fried bread. She made her own cream and would never buy any meal processed, all done from scratch, and the best REAL cornish pasties. with meat AND sweet. ALtho there is a place in st austell that makes the best shop bought ones:)
The grossest thing she ever cooked was chicken livers for my dad on the weekend.

School dinners are another memory that wont fade.
Remember liver that you could cobble the streets with?.


_____________________________

(•_•)
<) )╯SUCH
/ \

\(•_•)
( (> A NASTY
/ \

(•_•)
<) )> WOMAN
/ \

Duchess Of Dissent
Dont Hate Love

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RE: Limey cusine - 12/4/2015 11:01:32 AM   
PeonForHer


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quote:

I'm positive that you will get the friendly welcome you deserve if you use racial slang for the people who's country you decide to visit


I must admit, I've never objected to 'Limey' before. I'd never thought of it having offensive connotations. YMMV.

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RE: Limey cusine - 12/4/2015 11:03:26 AM   
PeonForHer


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Status: offline 		You want to enjoy some nice hot faggots, Mungochutney, followed by spotted dick.

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RE: Limey cusine - 12/4/2015 11:32:42 AM   
freedomdwarf1


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quote:

ORIGINAL: Lucylastic

grosss, i cannot stand pease pudding, blech
my mother was born in lincolnshire.... I was forced to eat every morsel of the above, when we went to visit family.
But mum never cooked it at home, she had transatlantic tastes..spanish, italian, greek, and indian, south african and good ol chips, beans bacon, fried bread. She made her own cream and would never buy any meal processed, all done from scratch, and the best REAL cornish pasties. with meat AND sweet. ALtho there is a place in st austell that makes the best shop bought ones:)
The grossest thing she ever cooked was chicken livers for my dad on the weekend.

School dinners are another memory that wont fade.
Remember liver that you could cobble the streets with?.


I was very spoiled with our school dinners by some brilliant cooks cooking on the premises.
The liver was just cooked perfectly.... soft, melt-in-your-mouth, super smooth, very tasty with proper liver and onion gravy.

But I've seen other offerings at other schools and at cafes....
Not even edible. I guess this is how most people remember liver from school.

I guess pease pudding is much the same.
I agree, most are just coloured mashed cardboard.
In fact, most cardboard tastes better than the offerings of pease pudding I've had.
If it's made right, it should be delicious!
I think the amount of ham/hock stock and seasonings (or lack of) make all the difference.

Like bread pudding. I've tried loads in cafes, restaurants and shops.
I always end up going back to my mums WWII recipe that I make and it's yummy!
PS: my recipe for this is in the recipe section and has lots of variations for personal taste.


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RE: Limey cusine - 12/4/2015 11:59:49 AM   
LadyConstanze


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Status: offline 		You know, the first time I saw "faggots" offered, I bought them out of curiosity, then realized meat stuff, don't like it, smelled it and the way they looked, ewwww....

Offered it to the dogs and they really love them as in "mind your fingers", they do tend to enjoy things like tripe, kidneys and other unspeakable things that basically have me almost cowering in fear in a corner...

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RE: Limey cusine - 12/4/2015 12:09:19 PM   
freedomdwarf1


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Status: offline 		I guess as a vegetarian that reaction would be expected.

My OH was a veggie until she met me.
When it came to tea time, she went for a shower while I did dinner.
When she came out, I said to her "Here's some chicken tits and salad - eat it or go hungry".
She's no longer a vegetarian.

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RE: Limey cusine - 12/4/2015 12:22:27 PM   
LadyConstanze


Posts: 9722
Joined: 2/18/2005
Status: offline 		I briefly included fish and chicken into my diet early this year but I was preparing myself for a bone marrow transplant (me being the donor and the fact that they call it harvesting didn't really make me feel good) but I really really have problems digesting red meat, after they took the marrow and me still being a bit under the influence of the pain killers (read high as a kite) I oddly enough had the urge to have a steak, figured my body must need it, we went to Morten's and I literally inhaled it, 15 minutes later my body let me know that it really doesn't want to stay with me....

Apart from the digestion problem (it's an enzyme I just don't have) with red meat, it's that disgusted feeling of eating something I possibly would stroke or cuddle, if H makes fried bacon I have to leave the house or it's projectile vomiting, I possibly wouldn't mind so much if it wouldn't be for the way the animals are raised and slaughtered and since I'm really not enjoying it all, where's the point in forcing myself to eat something that will resurface a short while later under quite unpleasant circumstances.

The really funny thing is however, a doctor told me that there is something in red wine that helps with the digestion of red meat, the only problem with it is if I drink sufficient amounts of wine, I'll get sick too (I'm seriously a lightweight when it comes to booze, or a cheap date), but roast potatoes and roast butternut squash with a variety of shrooms, peppers, onions, you can have all the meats in the world...

I will cook meats for H, though I try to keep it down as it can lead to all sorts of health problems, no problem with it, just really don't like to eat it myself

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RE: Limey cusine - 12/4/2015 12:26:45 PM   
DaddySatyr


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I strongly suggest that you eat a pound of Marmite a day, while you're there.



Michael

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RE: Limey cusine - 12/4/2015 12:38:44 PM   
freedomdwarf1


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Status: offline 		But LC is a veggie - she probably won't eat Marmite.
She'd choose Vegemite which ain't the same thing.

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RE: Limey cusine - 12/4/2015 12:44:10 PM   
LadyConstanze


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Status: offline 		I had that in Oz and it was horrible, just freaking horrible

Btw can you drop me a message, it's eating them again

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RE: Limey cusine - 12/4/2015 12:56:10 PM   
DaddySatyr


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quote:

ORIGINAL: freedomdwarf1

But LC is a veggie - she probably won't eat Marmite.
She'd choose Vegemite which ain't the same thing.




I was answering the original post.



Michael

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RE: Limey cusine - 12/4/2015 2:20:03 PM   
NorthernGent


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quote:

ORIGINAL: Mungochutney

Pardon me for living! Blame my parents.
I have lately wondered about two limey dishes. Bangers and mash and Scouse. I can not find anything on line about them much. I go in March To Limeyland for 4 weeks and want to know,about local type foods while over there. Perhaps some of our limey cousins can contribute and inform me and others about the foods? I know about fish and chips and how they vary in taste from the north to the south.



Firstly, we ain't your cousins; we're your elders and betters.

Secondly, what you term Scouse is actually called 'Lob Scouse'. It's a stew native to Liverpool and is Scandinavian in origin.

Thirdly, every region has its own food.

Fourthly, stay where you are - you sound like a monumental idiot.


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