Local accents.

[Dutto]

Just as a matter of interest, does anyone apart from me, still:

• Cook their chips in lard?
• Use an open saucepan and basket to cook the chips?
• Fry eggs in the lard as it cools after cooking the chips?

... or do you all use "oil"?

 

[Oneflewover]

Just as a matter of interest, does anyone apart from me, still:

• Cook their chips in lard?
• Use an open saucepan and basket to cook the chips?
• Fry eggs in the lard as it cools after cooking the chips?

... or do you all use "oil"?

Can't imagine there are too many about who do that now Dutto..... now did you say something about trying to lose weight? aunsure....

 

[stevic]

Just as a matter of interest, does anyone apart from me, still:

• Cook their chips in lard?
• Use an open saucepan and basket to cook the chips?
• Fry eggs in the lard as it cools after cooking the chips?

... or do you all use "oil"?

Chips cooked in lard you heathen. Get some dripping man. ☺

 

[Clint]

...oof! Straight in with the size tens...

 

[Zephyr259]

We don't even fry chips. :p Cut a tattie into wedges give a decent coating of oil, salt, pepper and either herbs or paprika then oven bake for 2 0 - 30 mins, really tasty. my wife watched "back in time for tea" a few years ago, family ate as was traditional in each decade from the 50s to 90s (maybe 2000s), thing it was the 70s when the mum got a shock at the amount of lard her cupboard had been stocked with.

Only thing I use lard for is pastry where it's great for keeping it short, not really allowed to make lardy cake anymore as the calories scare my family...

 

[Clint]

My mam once threw a block of lard at me that hit me straight between the eyes for being cheeky....

 

[Wilfy]

Wearside accent here, being from the north east riviera. And it’s not scraps or scrapings, it’s simply batter!

 

[Mavroz]

Scraps...scratchings? Batter bits off the fish?

Yeah as Dutto says, scraps are the best bits especially drenched in vinegar and plenty of salt.....
Careful with scratchings though, they are usually bits of salted crispy pig fat what I doubt you will Get from a chippy. (Reckon you know that). Just as tasty, especially with a decent beer to was them down with.

 

[MarkBowie]

Just as a matter of interest, does anyone apart from me, still:

• Cook their chips in lard?
• Use an open saucepan and basket to cook the chips?
• Fry eggs in the lard as it cools after cooking the chips?

... or do you all use "oil"?

Never really make chips... I always cut the spuds in to chunks and roast them with a block of butter in the oven. Eggs are in oil in a cast iron pan used only for eggs though.

 

[MickDundee]

Born in Durham but I’ve lived in Dundee since I was 2 (apart from 3 years in Edinburgh when I did my accountancy training) so no sign of an English accent at all.

I was brought up in the “posh” bit of Dundee so my accent isn’t as broad as some.

 

[Dutto]

Can't imagine there are too many about who do that now Dutto..... now did you say something about trying to lose weight? aunsure....

Yes; and it's a hard fight! The problem for a chip-lover like me is that ALL the oils and fats have more or less the same calories in them. I've found that a "Not very often." motto is the key! :thumb:

Chips cooked in lard you heathen. Get some dripping man. ☺

If I could find any dripping for sale in a shop here in Skegness I would buy it ... :thumb:

... but I wouldn't use it to cook chips in!

Like the dripping I get off a roast, I'd spread it on toast to make the perfect "low-cal" breakfast! :thumb:

BTW, as a Scot SWMBO was unaware of the practice. After 30+ years she still reckons it's barbaric, especially when I dive through the fat to get at the brown bits at the bottom of the jar! :thumb:

Never really make chips... I always cut the spuds in to chunks and roast them with a block of butter in the oven. ..........

I love "sauté potatoes" and see them as a higher calorific form of chips ...

... they even make decent butties! :thumb:

 

[Chippy_Tea]

Accent to chips, it's got to be the snug.

 

[Dutto]

Accent to chips, it's got to be the snug.

That gel Mudonna iz sixty terday an ayl bet thee a penny to a tin wissl that she's ne'er tasted a chip butty! :thumb:

 

[MickDundee]

Accent to chips, it's got to be the snug.

Chíps

 

[Mavroz]

Only oven chips for me these days.... maybe chippy every now and again.

 

[MmmBeer]

There are certain words or phrases that really accentuate individual local accents. The ones I can remember are:

Geordie: Conjunctivitis, Kawasaki & Kodacolour Gold.
Belfast: Burglar Alarm & Motorcycle Helmet.
Scouse: Murder & Purple Shirts.

There are loads more I cant think of at the moment.

 

[Gunge]

Just as a matter of interest, does anyone apart from me, still:

• Cook their chips in lard?
• Use an open saucepan and basket to cook the chips?
• Fry eggs in the lard as it cools after cooking the chips?

... or do you all use "oil"?

Tha wot? A tha sayin thers other ways to mek chips? Well if ther is I ent erdarem. Awnly ruard to mek chips is wi lard innan oppen pan.

 

[Horners]

There are certain words or phrases that really accentuate individual local accents. The ones I can remember are:

Geordie: Conjunctivitis, Kawasaki & Kodacolour Gold.
Belfast: Burglar Alarm & Motorcycle Helmet.
Scouse: Murder & Purple Shirts.

There are loads more I cant think of at the moment.

You surely missed "power shower" for Norn Iron

 

[MickDundee]

Geordie: Conjunctivitis, Kawasaki & Kodacolour Gold.

Torky Borgers (turkey burgers) as well

 

[Alex.mc]

No one here from London? South London myself, born and bred(with the occasional excursion).
All this talk of chips......
(language alert)