NASTY: Food in the Great British Pub
Steven Fruitbat Foster
In the vain hope of retaining some decorum here, please edit the newsgroups
line accordingly. Heated discussions about cucumbers belong in r.f.c,
equally heated discussions about how wonderful pub food is really belong
in s.c.b, or is it the other way round? :^>
In article <19...@lzga.ATT.COM>, p...@lzga.ATT.COM (Peter P. Fagone) writes...
>I have been searching for good ***any*** recipies for what might
>be known as "Pub Foods". During my years in the UK, I used to
>partake of "Scotch Eggs", "Bangers", "Savaloys", pork pies, meat pies,
>brides[sic], & etc. This usually was when I was "sipping"
>a pint of Double-Diamond (I hear it is no longer made) at the
>Eastcoat Arms.
I bet you also like being tight up and flayed with a hot iron? Tutch, such
masochists :^>
>
>I really would appreciate it if anyone in England, Scotland,
>Wales or Ireland could share some recipies for any of the above.
Hokay.
Ploughmans lunch
----------------
Take a lettuce, doesn't matter what sort, but it must be at least three
days old. Peel off the outer leaves, make a desultory attempt to wash them,
and put them on a plate. Now slice a very large tasteless tomato, and arrange
this over the lettuce. On one side of the plate, put a hard-boiled egg (do
NOT cut this, and preferably leave some shell). On the other side, you want
a slab of the worst rubbery cheese you can find. Preferably cut this
triangular, 1/2 inch thick, and as big as will fit on the plate. In the
room beside these objects, put a large spoonful of branston pickle, pour
the nastiest weightwatchers salad cream over everything else, and garnish
with a large pickled onion. In posh restaurants, salad cress is used to give
it all some colour.
{pie|meat|sausage|fish} and chips
---------------------------------
Everybodys pub favourite. If using a pie, make sure it is a frozen one that
you microwave until the pastry goes soggy. The meat (usually ham, beef)
must be sliced to one molecule thick, and be in slices as near to plate
sized as possible. Sausages must be full of gristle, fish must be cooked
in that mysterious way of pubs that makes it solid and soggy at the same
time. Put this on a plate, with the chips next to it. I will not explain
how to cook chips - it is now a reflex action. This dish must be garnished.
Fish is the most expensive (it has contain fish, because people notice
otherwise) so it deserves a slice of lemon. One picked out of a gin and
tonic from yesterday evenings dirty glasses will do fine. Again, three
pieces of cress will make it look like value for money. Cooked meat will
have a tablespoon of Branston pickle shoved in the middle. Traditional
pub meals then provide a sachet of tartare sauce,tomato ketchup and vinegar.
The more up to date ones bring these in a little basket, with salt and
six month old soggy white pepper.
Chicken in a basket
-------------------
This is a very simple recipe that I haven't seen since the mid-seventies.
A piece chicken is deep fried in hot oil until black in places. This is
then taken out, and put into a small wicker basket (the best bits of
chicken to use for this is the bits which are mostly fiddly bones). It
is important that the skin of the chicken is retained, and is covered in
grease. Now, pile in some chips, put in the ubiquitous cress, and fling
in an old slice of lemon. Serve when cold.
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bruce bowser
Denis Diderot
that's the case, what's with BLM? The B, I mean.
--
Denis Diderot
<https://www.thefamouspeople.com/profiles/thumbs/denis-diderot-1.jpg>
S Viemeister
> If I understand correctly, you can't say "black" anymore, but if
> that's the case, what's with BLM? The B, I mean.
>
Denis Diderot
that's difficult.
Thomas
Is they can say Fry em like bacon so can I.
Bacon matters.
Denis Diderot
wrote:
for Bacon Loving Muppets?
Gary
https://www.google.com/search?client=firefox-b-1-d&q=snake+and+bacon+comic
Pamela
> On Sat, 18 Jun 2022 13:05:57 -0700 (PDT), bruce bowser
> <bruce2...@gmail.com> wrote:
>>
> If I understand correctly, you can't say "black" anymore, but if
> that's the case, what's with BLM? The B, I mean.
>
https://nymag.com/intelligencer/2022/04/black-lives-matter-6-million-
dollar-house.html
Pamela
Bryan Simmons
>
> Check out these cartoons. I've always loved them. Odd but funny.
>
> https://www.google.com/search?client=firefox-b-1-d&q=snake+and+bacon+comic
>
--Bryan
Gary
funny to me. Same cartoonist.
bruce bowser
dsi1
dsi1
jmcquown
> Yoose boys can't say "black" anymore without giggling, sho'nuff!
>
Jill