Re: Eateries in Liverpool : Fri Jun 07, 2013 9:29 pm  

My Gran makes the best lobbies but I daren't let me mum hear me say that.

Re: Eateries in Liverpool : Sat Jun 08, 2013 10:36 am  

wigan_rlfc wrote:

My Gran makes the best lobbies but I daren't let me mum hear me say that.

Re: Eateries in Liverpool : Mon Jul 01, 2013 9:08 pm  

So, where did you end up going Mintball?

Re: Eateries in Liverpool : Tue Jul 02, 2013 7:25 am  

Mintball wrote:

I'm fascinated by the history of the dish. It was originally from Sacndinavia and was a sailors' dish, was carried around the Baltic and points beyond by seamen - hence its place in Liverpudlian culture.

I'd seriously question those origins.

Liverpool and Hull share many similarities: dialect, both are ports, both had a high proportion of immigrants (usually sailors jumping ship). Hull has a historic Scandinavian and Baltic population but I've never seen anything that remotely resembles lobscouse being served.

Re: Eateries in Liverpool : Tue Jul 02, 2013 7:41 am  

cod'ead wrote:

I'd seriously question those origins.

Liverpool and Hull share many similarities: dialect, both are ports, both had a high proportion of immigrants (usually sailors jumping ship). Hull has a historic Scandinavian and Baltic population but I've never seen anything that remotely resembles lobscouse being served.

Aye, but no-one is saying that lobscouse became universal in seaports, just that that was probably how it spread to the places you now find it.
Besides, 'ull is in Yorkshire, where better food was more readily available than West of the Pennines.

Re: Eateries in Liverpool : Tue Jul 02, 2013 7:43 am  

El Barbudo wrote:

Aye, but no-one is saying that lobscouse became universal in seaports, just that that was probably how it spread to the places you now find it.
Besides, 'ull is in Yorkshire, where better food was more readily available than West of the Pennines.

It must've travelled to Stoke-on-Trent via the navigators of the Trent & Mersey Canal

Re: Eateries in Liverpool : Tue Jul 02, 2013 8:04 am  

Enjoyed a very interesting half hour, accompanied with a large pile of crumpets smothered in butter

Enjoyed a very interesting half hour, accompanied with a large pile of crumpets smothered in butter

Re: Eateries in Liverpool : Tue Jul 02, 2013 8:11 am  

peggy wrote: Enjoyed a very interesting half hour, accompanied with a large pile of crumpets smothered in butter I heard that programme too and have decided to set aside some future time to "churn" my own butter. It was also interesting to hear how the Van Den Berghs et al had managed to replace trans-fats with something that sounded equally as hideous. Anyone studying marketing should view the turnaround of margarine from a wartime, 3rd-rate butter alternative to a healthy, expensive life-style choice as a major success story

peggy wrote: Enjoyed a very interesting half hour, accompanied with a large pile of crumpets smothered in butter I heard that programme too and have decided to set aside some future time to "churn" my own butter. It was also interesting to hear how the Van Den Berghs et al had managed to replace trans-fats with something that sounded equally as hideous. Anyone studying marketing should view the turnaround of margarine from a wartime, 3rd-rate butter alternative to a healthy, expensive life-style choice as a major success story

Re: Eateries in Liverpool : Tue Jul 02, 2013 8:33 am  

The only time I have churned butter was one time back in the 90's when I had a surfeit of cream.
It was about this time of year and I had taken the bait of a free tub of cream with each punnet of strawberries.
As I used up the several punnets of strawberries without using the cream, I had wondered what to do with it.
Without reading-up, I just beat away at it and kept at it beyond the usual whipped-cream stage until it turned into butter, then I slapped it about with wide spatulas until it (virtually) stopped weeping clear liquid.
It didn't produce a lot of butter but, boy, was it a lovely creamy butter.

The same day I used-up an ageing jar of lavender honey by making toffee with it and the "normal" butter that was now spare.

Re: Eateries in Liverpool : Tue Jul 02, 2013 8:44 am  

El Barbudo wrote:

The only time I have churned butter was one time back in the 90's when I had a surfeit of cream.
It was about this time of year and I had taken the bait of a free tub of cream with each punnet of strawberries.
As I used up the several punnets of strawberries without using the cream, I had wondered what to do with it.
Without reading-up, I just beat away at it and kept at it beyond the usual whipped-cream stage until it turned into butter, then I slapped it about with wide spatulas until it (virtually) stopped weeping clear liquid.
It didn't produce a lot of butter but, boy, was it a lovely creamy butter.

The same day I used-up an ageing jar of lavender honey by making toffee with it and the "normal" butter that was now spare.

Its like reading an episode of The Archers.