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Regional Foods
Claratana
22-12-2007
I was just wondering what food you eat that is particular to where you live.

I remember being surprised by the Jellied Eel shops when I first moved to London after uni - do they still exist?

Here, there is an emergence of kangaroo meat in the supermarkets but while I do have some friends who eat it regularly, most people I know wouldn't touch it!
The Unknown One
22-12-2007
Scouse - it's kind of like a vegetable stew with bacon chunks in it. There's also a vegetarian version without the bacon referred to as Blind Scouse. There is no hard and fast recipe for it. If you asked ten different people, you'd probably get ten different recipes, but it's something that most born and bred Liverpudlians would be instantly familiar with.
LostFool
22-12-2007
From the North East

Stottie - fave being ham & pease pudding
Panackelty - a stew of spuds, onions and corned beef (but no two famliies ever have the same recipie)
Suet & onion pudding with mince & dumplings
bigc127
23-12-2007
Grey Paes and Bacon
Grorty Dick (although that is more black country)
Faggots and Paes

(yes those are the correct spellings)
fi~
23-12-2007
scotland - deep fried mars bars
Ruby Shoes
23-12-2007
Mashed potato and swede, we used to call it 'ponch mike' or something like that!! I'm spelling it phonetically, I've no idea how it's spelt.

Bara Brith which is a fruit bread you slice and spread with butter.
kimindex
23-12-2007
Saffron buns, Cornish fairings and hevva cake.
Ads
23-12-2007
Its a shame in the UK we don't seem to have the regional variety is cuisaine that places likew France and Spain do.
carlhunta
23-12-2007
Originally Posted by Ads:
“Its a shame in the UK we don't seem to have the regional variety is cuisaine that places likew France and Spain do.”

we do!
different bread types
different pasties and pies (ie cornish pasties)

ha.
Louismum
07-01-2008
Bakewell tart/pudding the the Bakewell pudding shop in Bakewell Derbyshire
petra12
12-01-2008
http://www.staffordshireoatcakes.com.../oatcakes.html
brogusblue
12-01-2008
Hello

Bedfordshire Clanger

Cheers
Brogusblue
5th Horseman
13-01-2008
Aberdeen Rowies aka Butteries, think flat, salty, dense croissant made with lard instead of butter.
Jewels
13-01-2008
Originally Posted by Claratana:
“I was just wondering what food you eat that is particular to where you live.

I remember being surprised by the Jellied Eel shops when I first moved to London after uni - do they still exist?

Here, there is an emergence of kangaroo meat in the supermarkets but while I do have some friends who eat it regularly, most people I know wouldn't touch it!”

Oh yes there are still lots of pie and eel shops in East London and Essex. I grew up on the cockney favourite of big plates of pie and mash covered with wonderful green 'liquor' gravy. Salt, pepper and vinegar, yummy.

Didn't do me any harm *sucks stomach in*
fannyadams
13-01-2008
Can't think of anything regional from Herts
Kathrynha
13-01-2008
Yorkshire pudding
Wensleydale cheese
Masham sausages
Scots_Dragon
13-01-2008
Stovies, mash tatties and usually corn beef, though like the Scouse mentioned previously has many variations. I personally like mine with mash tatties and corn beef, though it can be made with sausages and sometimes onions.

Traditional Scottish dishes in general include haggis, cullen skink (haddock soup), arbroath smokies, etc. Modern ones range from macaroni pies, deep fried confectionery (mars bars, etc) and pizza's or my favourite Steak Slices.
Lemonhunny
13-01-2008
Stovies made by my mother never involved either mashed potatoes or corned beef.

Melt some good beef dripping in a heavy based saucepan. Slice onions and add to pan on low heat softening but now browning. Thinly slice potatoes and add to the saucepan turning constantly and adding a little salt and pepper as you stir.
In a small saucepan, cook 4oz minced beef (alternately finely dice leftover lamb or beef from a sunday joint).

Stir the potato and onion frequently as it sticks easily, but that's the best bit anyway! When the potato is cooked and falling apart add the cooked meat, stir thoroughly and serve piping hot with plenty of crusty fresh bread and butter.

Absolutely delicious and I think I might have to cook it for tea tomorrow night!

Maw Broon's cookbook was a christmas present, and it's a beautifully done book - but even she doesn't cook stovies the way my mum did for us as kids

LH
fannyadams
14-01-2008
Thought of something, Broad Oak sausages, they are made locally
chi'ch
14-01-2008
Welsh cakes
caroliansno1fan
14-01-2008
scouse.
Sirio63
14-01-2008
Originally Posted by carlhunta:
“we do!
different bread types
different pasties and pies (ie cornish pasties)

ha.”

Well, I don't know. According to the last figures in Italy there are:

400 different cheeses - 30 protected by the EU
700 different types of pasta
400 different salami
1.000 different breads
300 different wines (France has 40 and Spain 20), 228 of which are protected by the EU
(that's what the association of agricoltural companies has indicated to the EU, and I can believe it - each single village has its own specialty)

And I'm not even start to count the ways they can all be combined.................
dollylovesshoes
14-01-2008
Originally Posted by 5th Horseman:
“Aberdeen Rowies aka Butteries, think flat, salty, dense croissant made with lard instead of butter.”

OMG.......I love those..........When I worked for Oil company in London we were always speaking on the phone to our office in Aberdeen!! I used to have them flown down for me *Internal post* !!! Gorgeous!
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