Elder is (I think) cooked cows udder.
Nope I’ve never tasted it and have no intention of
[QUOTE=Antigen]
You know, I have absolutely no clue what any of you are talking about. Except maybe for the mashed potatoes.
Guess I’d better get a-Googling. I may be missing out on potential deliciousness.
[/QUOTE]
Google away my friend but a word of warning…
The aforementioned culinary delights what? are OK, well some of them are.
Stay well away from..
Jellied Eels
Whelks
Winkles
Cow Heel
Black peas.
Unless of course you have the constitution of an Ox and a mild death wish
[QUOTE=Evil Captor]
How can such tiny areas have their own cuisines?
[/QUOTE]
This is not necessarily confined to England. Behold the South Carolina barbeque distribution map:
- Tamerlane
[QUOTE=Tamerlane]
This is not necessarily confined to England. Behold the South Carolina barbeque distribution map:
- Tamerlane
[/QUOTE]
Easily explained. South Carolina elected Strom Thurmond to office right through to the year 2000. Arguably still in the Dark Ages. Much like Texas.
[QUOTE=jjimm]
There was parkin on the dessert menu of the restuarant I had lunch in yesterday. I’d never heard of it, but it sounds amazing (especially served with golden syrup and ice cream as this was). Sadly I was full by then and I couldn’t persuade my wife to order it so I could have a bite…
[/QUOTE]
You’d never heard of parkin? Is it a northern food?
The only time I’ve ever had black peas was at bonfire. Maybe because it was in winter. Parkin and treacle are more common anyway.
[QUOTE=chowder]
Elder is (I think) cooked cows udder.
Nope I’ve never tasted it and have no intention of
[/QUOTE]
The sister-in-law is from Sheffield and absolutely loves that stuff. But calls it “bag”.
[QUOTE=chowder]
Indeed we in the Norf of Merrie England have our own cuisine.
Darn sarf they actually eat the following disgusting foodstuffs (I use the term loosely y’unnerstand…
Jellied Eels…imagine swallowing snail slime :eek:
…
[/QUOTE]
I thought that was something Terry Pratchett made up. It certainly sounded like something fictional.
No, jellied eels are real. They are a stereotypical Cockney delicacy. How many people actually eat them is another matter. Not me, certainly.
In the same vein as mushy peas, which I’ve opccasionally had funny looks asking for in southern chip shops, there’s also the bizarre northern practice of serving chips with gravy.
Urgh, chip shop gravy. Chips are far better peawep or served with a babby’s head 
[QUOTE=chowder]
Cow Heel
[/QUOTE]
They don’t have heels!
[QUOTE=devilsknew]
Trot and kip with quince preserve.
A nice [Pigeon Pie](Trot and kip with quince preserve.).
[/QUOTE]
Linky no worky. And what’s “trot and kip”?
[QUOTE=Dominic Mulligan]
You’re right, I forgot the black peas, although I thought they were only eaten on Bonfire Night.
[/QUOTE]
Same thing as black-eyed peas? (In some parts of the U.S., traditionally eaten on New Year’s.)
[QUOTE=Dominic Mulligan]
Urgh, chip shop gravy. Chips are far better peawep or served with a babby’s head 
[/QUOTE]
[QUOTE=BrainGlutton]
They don’t have heels!
[/QUOTE]
The flashy ones do and of course they have matching bags.
[QUOTE=Dominic Mulligan]
Urgh, chip shop gravy. Chips are far better peawep or served with a babby’s head
[/QUOTE]
I know what a babbys head is but what’s peawep
Pigeon Pie (I love the part of the recipe where you stick three pigeon feet out of the top of the pie!)
The trot and kip, well… it was a whoosh. I have no idea what it might be, but they would probably eat it in the North of England.
My Grandpa used to make Brawn. I never got to try any though (He died before I knew him.). My family were probably from Wales, so I guess that’s not really the North of England. Ah well, just another delicacy to add to this English Pantry.
[QUOTE=chowder]
Black peas and vinegar
[/QUOTE]
Ahhh Carlin peas. I remember staying with my grandma near Durham and being served these on ‘Carlin Sunday’ - at the time, nobody could convince us that the adults were’nt just trying to get us to eat rabbit poo.
Not sure how much of it is myth, but IIRC legend has it that a cargo ship carrying dried legumes (intended for animal fodder) foundered somewhere on the North Sea coast and that the hungry locals collected basketfuls of the small dark brown peas from the shore, washed and cooked them, serving them with vinegar to balance the taste of the residual salt from the seawater. According to the story, the captain’s surname name was Carlin.
I read this in a seed catalogue or gardening magazine somewhere, but cannot find anything online to support the story at all - it may be complete bunk.
[QUOTE=BrainGlutton]
Same thing as black-eyed peas? (In some parts of the U.S., traditionally eaten on New Year’s.)
[/QUOTE]
No - Carlin Peas look like rabbit turds.
[QUOTE=Mangetout]
Not sure how much of it is myth, but IIRC legend has it that a cargo ship carrying dried legumes (intended for animal fodder) foundered somewhere on the North Sea coast and that the hungry locals collected basketfuls of the small dark brown peas from the shore, washed and cooked them, serving them with vinegar to balance the taste of the residual salt from the seawater. According to the story, the captain’s surname name was Carlin.
I read this in a seed catalogue or gardening magazine somewhere, but cannot find anything online to support the story at all - it may be complete bunk.
[/QUOTE]
The story I were told as a bairn was more like this one.