Your local dish

kenspain said:
Azafran come from the center of a flower that grows in Andalucia the best way the finish the paella is to cover it with paper and let it rest for ten min:wave:
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Thanks for that, makes. Lot of sense,
Grlll heat and paper will do the same job I suppose absorb that little bit of excess moisture ...fantastic stuff
Channa
 
channa said:
You also get a derivative of the Yorkshire pudding at home it was called a ' drop' pudding although never dropped unlike the tart tatin...
It is yorkie. With apple added to the mixture or anything else to hand, served as a dessert with milk....

Kedgeree is an English dish that isn't particularly local to anywhere...the dish evolved by British colonists based in India from an Indian dish called kitchouri......the anglocising part was adding preserved fish to make the version we know today..

Channa
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my mum in law used to add paxo seasoning to her yorkshires ,she called it sneezing pudding.
 
Phil said:
There is a dish that began in Birmingham and has now spread across the country...
Balti!
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are you sure it started in birmingham? i thought it started in bradford, seeing that we seem to have half adozen takeaways to every one chippie.
 
My local dish used to work for the hairdresser several doors down from where I worked, but now has her own salon. As it's a ladies salon, rather than a unisex, I don't see her any more!:cry:
 
kernowprickles said:
Hope you get your caramelised chutney from Aldi, it's cheaper than Tesco (£1.29) and you get about 100 gms more!! I like it with cheese triangles on bread!
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Bit nerdy maybe but me and my pet mod make our own chutney, that's why our soft furnishings stink of ving.
S.
 
lotty said:
in Stoke we have Lobby, (a sort of stew with meat and veg, potatoes, turnip etc) and Oatcakes usually served warm with fillings such as bacon, cheese or bacon and egg etc
:tongue::tongue::tongue:
making me hungry now thinking of food, ;)
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Love the oatcakes. Last proper one I had was from a little, very busy oatcake 'shop' in Hanley some years ago.
 
Rhubarb is very local to Yorkshire, only grows properly in a small area near Leeds/Wakefield.
Wensleydale cheese is the best in the world. Christmas cake is no good unless you put a piece of Wensleydale on your slice of cake.
Yes, Yorkshire pudding should be served as a starter with gravy, to fill you up so you don't need so much of the main course as already stated.
York ham used to be the best available but it seems to have disappeared. When I was a girl, everywhere round here used to serve York ham and egg teas, I used to think it was the food of the gods.
 
... so in my Spanish class today...

... (which is a level 3 I think,not sure what that means but we don't do exams because everyone is retired, except for me), I turned up with no written homework because I was up late on this forum chatting away. I did however have mucho to say about 'gastronomia ingles' thanks to you lot.
The sad thing is that nobody had anything good to say about our cultural 'foodie' heritage. One fella answered the question: 'What typical foods/dishes would you recommend / where would you take someone to experience English food / is there a 'gastronomy route' you would recommend?, with: 'I'd take them to the deli counter at tescos'.
hmmm.
Undeterred, I first made a joke about the traditional Friday / Saturday march on all city and town centres that tens of thousands of locals participate in called 'the pub crawl'.
Leading on from this we have the coach driven 'distillery tours' all over the British Isles and Ireland (whisky beer, scrumpy, stout...). Cheese tours in and around Cheddar and elsewhere, the farmers markets and fayres. CAKE!
And whilst we may not have cottoned on to the marketing value of proclaiming in big letters on the label that a particular product is protected in value and origen the way it is done on the continent, we do indeed have as many treasures in our national larder as any other Euro country, and that us Brits have a wonderfully colourful gastronomic heritage. The pity is that most of our population just don't see it.
Keith Floyd is recognised the world over as the first touring world class chef, copied by the French, Italian, Spanish, American counterparts - same format.
Then there's Rick Stein, Jamie, Hairies.. all touring - and wilding!
Then to ice the CAKE! I reeled off in my new spanish vocab such delights as; jellied eels, laverbread, welsh rarebit, kedgeree, ecclefechan/eccles cakes, balti-vindaloo, yorkies, Bangors and mash, CUSTARD, bloaters, Sunday roast, the Great British Breakfast, MUSHY PEAS, beans on toast, Lancashire hotpot, cottage / shepherd's pie, pigeon pie, liver and onions, scotch eggs, haggis, cornish pasties, all manner of pies, sandwiches (butties), battered fish, cockles/mussels etc (alive a live ho) etc etc etc. (Sorry if I missed your contribution out), there are so many.
I was buzzing with wilding enthusiasm.
Nice one wilders!
Suki
 
artheytrate said:
They closed down very recently.

John
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The one I remember was just a gable end house. They made the oatcakes in what would have been the front room and served you through the window when they were busy.
 
OK I'll give you 10 out of 10 for your efforts, or is it our efforts?

I wonder how many of those delights you mentioned will still be around in 20 years?

Will our children turn the land to Burgers,pizzas and Kebabs?
 
jamesmarshall said:
The one I remember was just a gable end house. They made the oatcakes in what would have been the front room and served you through the window when they were busy.
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Yes closed down very recently, called the hole in the wall.

John.
 
Teffy said:
Rhubarb is very local to Yorkshire, only grows properly in a small area near Leeds/Wakefield.
Wensleydale cheese is the best in the world. Christmas cake is no good unless you put a piece of Wensleydale on your slice of cake.
Yes, Yorkshire pudding should be served as a starter with gravy, to fill you up so you don't need so much of the main course as already stated.
York ham used to be the best available but it seems to have disappeared. When I was a girl, everywhere round here used to serve York ham and egg teas, I used to think it was the food of the gods.
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And of course no trip to Harrogate was complete without purchasing a tin of Farrahs toffee.

Likewise no trip to Doncaster races were complete without buying butterscotch.

The name is derived from scorched butter....and was originally an accident by all accounts.
S
The famous manufacurers were Parkinson's who were purchased in the 70''s by callard and bowser and production was switched to lancashire

Channa
 
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