Author Topic: How to order from the chippy (Read 3597 times)

pippy · « **Reply #20 on:** February 11, 2009, 20:35:24 »

I was always told that in certain parts of Yorkshire if you wanted a "soft roll" with your chips you had to ask for a "teacake bar currants" ! ;D

kenkew · « **Reply #21 on:** February 11, 2009, 20:38:13 »

Fish or scone in a current tea-cake was quite normal. Even now I like fish in one. And don't forget bacon in a current tea-cake....Cor, 'eck!

manicscousers · « **Reply #22 on:** February 11, 2009, 20:44:45 »

never heard of a scone-fish type thing ???
scallops are the tato thing..babie's yead is a suet steak pudding, according to my son in law's father (lancashire)..you lot are making me hungry ;D

pippy · « **Reply #23 on:** February 11, 2009, 20:55:01 »

My step-daughter works in North Wales and over there if you want a Cornish Pastie you have to ask for an Oggy :)

Hyacinth · « **Reply #24 on:** February 11, 2009, 20:59:52 »

Quote from: pippy on February 11, 2009, 20:55:01

My step-daughter works in North Wales and over there if you want a Cornish Pastie you have to ask for an Oggy :)

YESSSS! N. Wales speciality, that. 8)

cornykev · « **Reply #25 on:** February 11, 2009, 21:08:46 »

The OH is from the North East and she's never heard of a fishy type thingy called a scone, she calls them fish patties, and the rolls are called balm cakes. ??? :-\ :P ;D ;D ;D

redimp · « **Reply #26 on:** February 11, 2009, 22:28:47 »

Being a veggie, my favourite is a pea fritter. I think they are southern as I first had them when I lived in Bath and the only place I can get them from round here is the Mermaid in Horncastle.

Hyacinth · « **Reply #27 on:** February 11, 2009, 23:25:57 »

Quote from: redclanger on February 11, 2009, 22:28:47

Being a veggie, my favourite is a pea fritter. I think they are southern as I first had them when I lived in Bath and the only place I can get them from round here is the Mermaid in Horncastle.

sounds interesting....how do you make them?

Paulines7 · « **Reply #28 on:** February 12, 2009, 00:04:31 »

If you ordered a scone where I lived you would be offered butter, strawberry jam and cream to go with it. ;D

Moonbeam65 · « **Reply #29 on:** February 12, 2009, 07:19:02 »

Up here we called the bits of fried batter crumblies and the scone without the fish were fritters.

Good Gourd 2 · « **Reply #30 on:** February 12, 2009, 08:33:09 »

Where I come from scraps are batter bits and when we were kids they sometimes had bits of fish in. ;D

jesssands · « **Reply #31 on:** February 12, 2009, 12:35:17 »

where I come from in Devon

scone is what you have jam and cream on
scraps, fried bits of batter we call squiggles
Battered slice of potato is a scollup

Had to laugh soft bread roll, my mate from Leeds used to call it a bread cake!

Funny thread this one..... ;D

kenkew · « **Reply #32 on:** February 12, 2009, 12:47:01 »

If you want a hot pork pie in a chippy around the Berwick area, they put it in a wire basket and dunk it in the hot fat!

jesssands · « **Reply #33 on:** February 12, 2009, 13:34:06 »

hot pork pie! OMG this is so wrong!
Should never re-heat pork, to re-cook is ok but not warm up.
Give yas a bad belly!

kenkew · « **Reply #34 on:** February 12, 2009, 13:58:23 »

Twas a long time ago....might have been beef. Mind you, in that part of the world it might have been the leg off a haggis.

Carol · « **Reply #35 on:** February 12, 2009, 14:17:47 »

Yes your wrong Ken. It was a Scotch pie made with mutton and cold crust pastry. Mutton not used now but minced lamb/beef.

Rolls up here are Rolls. ::) Scones are what I have most days with butter and jam.

Not had a fish supper in 40 yrs. ::)

gardentg44 · « **Reply #36 on:** February 12, 2009, 15:32:53 »

Quote from: jesssands on February 12, 2009, 13:34:06

[hot pork pie! OMG this is so wrong!
Should never re-heat pork, to re-cook is ok but not warm up.
Give yas a bad belly!]
[
/quote]

mine go back in the oven for 15 mins till the fat runs down mi chin.

never had a bad belly yet.
working in newcastle once whent to the chippy for a steak and kindney pie,
got back to the digs and opend it,it was deep fried in batter.
rael nice though.

Kea · « **Reply #37 on:** February 12, 2009, 16:30:50 »

Well pity me I arrived in Scotland 20 something years ago from NZ where you ask for a particular type of fish e.g snapper and so many scoops of chips....then they get a fillet and batter it for you and it's all cooked fresh while you wait. If you don't chose the fish and say fish and a scoop you get shark and chips.
Scotland you have to ask for a fish supper (you usually get haddock) you have other exciting choices e.g. deep fried haggis; deep fried pie even deep fried mars bars!

I get down to Cambridgeshire and had to learn a new system yet again, first time getting home with a lot more chips than I needed! Now I hardly ever buy them because i oven cook them at home.

So we all speak English as a common language!!!

redimp · « **Reply #38 on:** February 12, 2009, 22:28:28 »

Quote from: Hyacinth on February 11, 2009, 23:25:57

Quote from: redclanger on February 11, 2009, 22:28:47
Being a veggie, my favourite is a pea fritter. I think they are southern as I first had them when I lived in Bath and the only place I can get them from round here is the Mermaid in Horncastle.

sounds interesting....how do you make them?

They are just mushy peas deep fried in batter - don't know how they make them but I think maybe they freeze patties of peas, dip them in batter and then fry them.

northener · « **Reply #39 on:** February 12, 2009, 22:42:45 »

Scone no no no its a Pattie round here, and no never ever pay for scraps.

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Author Topic: How to order from the chippy (Read 3597 times)