Fedayn
Well-Known Member
No, no no, mushy peas, especially mixed with a bit of vinegar are a food of the gods.
How are mushy peas made?
- Thread starter Minnie_the_Minx
- Start date
No, no no, mushy peas, especially mixed with a bit of vinegar are a food of the gods.
Bollocks. Only if they're low-rent gods, ones that shop in Iceland. Such as Katona, god of downmarket snorters.
Mushy peas are pretty grim. They stem from a British fear of veg apart from the humble pea. It's the vinegar that makes them palatable, but they're slop really.
Mushy peas are pretty grim. They stem from a British fear of veg apart from the humble pea. It's the vinegar that makes them palatable, but they're slop really.
Fedayn
Well-Known Member
The 'North' is a foregin country to you I see. Fish chips and peas, chips, peas and curry sauce, chips peas and gravy...... A food of the gods.
Gavin Bl
terrible awful baaad
The 'North' is a foregin country to you I see. Fish chips and peas, chips, peas and curry sauce, chips peas and gravy...... A food of the gods.
you forgot pie upside down in mushy peas!
Fedayn
Well-Known Member
you forgot pie upside down in mushy peas!
I even forgot chips, gravy, pea whet and baby's yead. ie chips steak and kidney pud, gravy and pea juice.
The 'North' is a foregin country to you I see. Fish chips and peas, chips, peas and curry sauce, chips peas and gravy...... A food of the gods.
Pish. Fish and chips are fine, if overrated. But anyone who recommends that additive filled chemical gunk of CHINESE style curry sauce or smeggy-Bisto gunk over the humble, perfect chip is no lover of proper British food.
Northerners have been conned by the Bisto marketing board, become patsies of the Chinese govt. Resist this foreign muck - revel in the wonderful traditional combination that is chips with plenty of vinegar and salt. Fight back - show pride and resist that e-number MSG slop over your chips.
I am North and I'm not that keen on all the gunky stuff - and putting my pie upside down in my pea slop makes me want to kill. I also prefer the simple, classic chip-fish-salt-vinegar combo, but sometimes pretend not to in order to remember my roots and annoy imaginary Southerners.
Southerners were the first to put curry sauce on their chips by all accounts too, with the Chinese family involved then moving Northwards. The virus spread more quickly in the less discerning North mind - they gave on the subtle appeal of the British salt and vinegar combo all too easily, their tastebuds blinded by cheap MSG.
When were the first mushy peas made then? Was it a post-war thing?
I'm aware of odler conventions like black peas at Bonfire night in Lancashire (pigeon peas aren't they?) but when did the present attraction for lurid green peaness start? Quite like them, I just can't imagine that colour in the past.
Of course, Southerners have had their bright green parsley liquor for generations with pies...
I'm aware of odler conventions like black peas at Bonfire night in Lancashire (pigeon peas aren't they?) but when did the present attraction for lurid green peaness start? Quite like them, I just can't imagine that colour in the past.
Of course, Southerners have had their bright green parsley liquor for generations with pies...
pogofish
Testicle Hairstyle
do they just mash some peas up after they've boiled or what?
Industrial mushy pea production involves mixing them up with an amount of lipase - an enzyme usually derived from pig guts & leaving them a while to "partially predigest" into the mush.
Yum!
Nah, it's still possible to get decent beef-dripping fried fish and chips at a reasonable price in London, although you do have to search occasionally. Huge portions of paper-wrapped massiveness at £6 from my local for example.
We still get the occasional cockles, mussels and whelk stalls for inveterate cockney types too, along with homemade pies that aren't made labelled by Pukka or Peter. besides many of the same Chinese families run operations in both North and South - fish and chips was an easier option for many. You only need to fry a much smaller number of menu options after all.
We still get the occasional cockles, mussels and whelk stalls for inveterate cockney types too, along with homemade pies that aren't made labelled by Pukka or Peter. besides many of the same Chinese families run operations in both North and South - fish and chips was an easier option for many. You only need to fry a much smaller number of menu options after all.
Yes, they are all wheeler-dealer barrow boys who'll delight in selling us green, innocent Northerners an entire litter of pups as they laugh behind their hands.
I theoretically always take my fish and chips down with me in a big satchel whenever I go - which, of course, I don't.
Fedayn
Well-Known Member
When were the first mushy peas made then? Was it a post-war thing?
I'm aware of odler conventions like black peas at Bonfire night in Lancashire (pigeon peas aren't they?) but when did the present attraction for lurid green peaness start? Quite like them, I just can't imagine that colour in the past.
Of course, Southerners have had their bright green parsley liquor for generations with pies...
Dunno actually, I grew up in Cheshire and one of me 'best' mates mam and dad owned a chippy, I can't remember there not being mushy peas on the menu. Wonderful on a chippy tea.
Yeah, the black/parched peas thing is a Bolton/Preston thing ain't it?
Used to love pie, mash and liquor.
gaijingirl
Well-Known Member
Which local does beef-dripping chips? Are you talking about that posh place in Herne Hill? (ollies)
Nah, I used to often work near Fryers Delight in Theobald Rd, which still serves beef dripping chips. Bloody vegetarians have ruined it for the rest of us in most places.
Olleys uses vegetable oil now too. I think it's overpriced, but it's illuminating that LQ's chippie-obsessed Bolton uncle always makes a pilgrimage down to Olleys on every visit. He rates it very highly - and this is a man who thinks nothing of driving 50 miles to get battered fish by the coast!
Olleys uses vegetable oil now too. I think it's overpriced, but it's illuminating that LQ's chippie-obsessed Bolton uncle always makes a pilgrimage down to Olleys on every visit. He rates it very highly - and this is a man who thinks nothing of driving 50 miles to get battered fish by the coast!
gaijingirl
Well-Known Member
Nah, I used to often work near Fryers Delight in Theobald Rd, which still serves beef dripping chips. Bloody vegetarians have ruined it for the rest of us in most places.
Olleys uses vegetable oil now too. I think it's overpriced, but it's illuminating that LQ's chippie-obsessed Bolton uncle always makes a pilgrimage down to Olleys on every visit. He rates it very highly - and this is a man who thinks nothing of driving 50 miles to get battered fish by the coast!
I did think that Olley's was vegetable oil - having eaten there and being a chip-ruining vegetarian!! So I was a bit worried when you said "your local" - we sometimes get chips down the road at either Olympia (fries) or the fish and chip/chicken shop (proper chips).That chicken/fish and chips shop is actually surprisingly good isn't it? They'll fry to order and give you massive portions if they like you.
Traditional thick cut chips, fried the slightly soggy British way, albeit the method that's left folks like Anthony Bourdain (that US travelling cook gobshite) mystified by their renown.
Traditional thick cut chips, fried the slightly soggy British way, albeit the method that's left folks like Anthony Bourdain (that US travelling cook gobshite) mystified by their renown.
gaijingirl
Well-Known Member
They are good! Deceptive really - from the outside it looks like any other chicken shack, but GB often gets fish and chips there.
Gavin Bl
terrible awful baaad
I think its more that they are allowed to sit and steam slightly before serving that makes them good - I hate getting chips straight out of the fryer, they need to sit in that big metal number that you warm your hands on while you're waiting.
