No ones mentioned stotties yet Is it only me that ate pastie barms when sneaking out of school at lunchtimes?
I grew up in daisy hill dude It was the bolton women we chatted up on a friday and the wigan women we chatted up on a saturday Wasent mobile phones back then so if a women from wigan and a women from bolton both got in contact with you it took some effort for both of them The cb radio and eyeballs were so common when i grew up Anyway you used to have to make a desicion between the wigan lass and the bolton lass there was no fobbing off with excuses and no facebook You had to choose because then it let the lass you werent preppared to put in effort with it allowed her to find a fellow that would I spent a lot of time with wigan lasses
we were poor we had a bag of scraps with a few chips on... Fishcakes were nice at the chippy two big round flat potato with minced fish sandwiched in the middle fried in batter.... do they still do them?
That sounds like a Yorkshire fishcake to me Lost. But I'm sure there'll be regional versions. As a lad I made a sandwich out of nearly everything, pies, pizza, pot noodles. Bleeuurrgh.
I am useless at cleaning windows. They look ok until the sun comes out, and then omg. We just got some window cloths from Wilkinson which I am quite impressed with.
Its no wonder that fruitcake/teacake/barm/cob in North Korea wants to start wsrs he probably has the same discussions with the South Koreans about the very same subject then those Yanks turn up and start calling them fries, in a polystyrene pack! FFS no wonder the World is messed up ! ;-)
Chips are best from a chip shop and not those rubbish fries! But what goes best with your chip shop chips? I would argue the humble battered sausage. Yum
There's something rattling around in the back on my head that newspaper was used as the printing process sanitised the paper. So only unused papers should be used. Grantham made the news years ago for having two chippies next door to each other and it also had a seaside licence (52miles from the coast) so the chippies could open on a Sunday.
The old ink used to be grease based I think the new ink is like most things today pants and no doubt environmentally friendly (like water based 2K paint - and about as much use!) So the combined smell of fatty chips mixed with the heady blend of newspaper (which is of course recycled bog roll anyway) and that ink does have a certain appealing aroma thus helping to make the experience more enjoyable. The other thing putting chips in plain white paper or worse polystrene!!, has to be bad for you- the old paper used to soak up excess oil from the chips , whilst the grease proof papers just collect the lard and keep it in the chips. (If you wanted to be healthy about it!) We travel a lot and there have been very few poor chippies. Yorkshire, Lancashire,Devon, Cornwall, Scotland and Wales all have decent chips (thats fries for our American readers) Even the original 'fries' in France are good. Just high street Chains have rubbish plastic chips/fries! Freshly made on an Industrial Estate in Warrington or Slough no doubt!
My Nan and Grandad (and Great-Grandad before that) ran a fish and chip shop in the East End for fifty years until 1981. In Custom House, just round the corner from West Ham dog track. Nan used to get through eighty Rothmans a day while serving at the counter (she gave up suddenly in her fifties and is now a healthy 87-year-old whom I've never heard cough). Every so often H&S would come to inspect and my Grandad Alfie would tell them to bugger off. Anyway scraps or bits were not a London thing, but selling yesterday's cold fish for your cat was. I like the fact you can still go into any London or Essex chip shop and ask for a wally (and they'll know what you're talking about, even if the proprietors are from Central Europe or China). There are two chip shops in my home town of Epping - one a traditional English shop called Smiths and the other is Polish-owned and called Peggotys. Peggotys wins hands down on price, portion quantity and chip quality.
Gherkins no wonder the Poles get that one right - its industry standard! Which ones pickled or sweet/sour picked Polski stylie or just in brine?
