Well, that’s one English/Irish (UK) tradition that has stayed with us as Americans. The English Breakfast or Fry Up lives on in our Breakfast tradition. Although, our “Big Breakfast” or “Homestead Breakfast” isn’t quite as opulent. It’s usually two eggs, a couple of tiny sausage links or bacon, Hash Browns, and biscuits and gravy.
I think even I’d have trouble putting down an English Fry Up and I am a big guy.
And everybody claims that American portions are too large and unhealthy! :dubious:
I wimp out and usually get 1 black pudding slice, 1 white pudding slice, 1 sausage, 2 hash browns and a slice of potato bread.
But then, I usually eat that for “dinner” when I’m finishing my night shift, or if I have it for breakfast I’ll skip lunch. Nothing burns calories like walking the 1/4 mile to radiology 4 or 5 times a day.
Maybe you folks can help me figure out a meal from my childhood!
Background: My family is from Hartlepool (north-east coastal town -the monkey hangers). I was born here (Canada) but my parents and siblings were all born over there (I was a…uh…‘pleasant surprise’ later in life).
Anyway as a kid, we had this excellent warm stew dish called (and forgive me for guessing at a spelling, I’ve never seen the word written) “Pinaccalte” (pronounced: pin-a-cal-tee).
It’s a stew of Corned Beef, sliced potatoes, carrots with a gravy made from Oxo cubes & water. Cooked in a shallow dish and served on its won or with Yorkshire puddings if you want. It’s heavy, definately not a side dish.
It’s delicious, and suits a cold Canadian winter day. Thing is, nobody outside of my family even knows what I am talking about.
Is the a local dish or something my great grandmother whipped up pot-luck style?
We’d have called that corned beef hash, never had it with Yorkshire pudding (though that sounds a great idea). It used UK style corned beef which is like a cross between spam and US delli corned beef, carrots and potatoes in gracy stewed together until all was soft and delicious. Never fried like US corned beef hash.
Here is a recipie site http://www.bobjude.co.uk/bobjude/recipes/hash.html
Just a quick linky to my favourite recipie from the north.
My mother did do one thing different. Instead of cutting it into rounds, she would make it as one big hinny then cut it into wedges once cooked.
Try it filled with jam while it’s still warm.
It’s mostly spelled panackelty, and yes, it’s a local dish – or rather, it’s a local name for a dish like the one you describe which is “whipped up pot-luck style”. There’s no real fixed recipe (though you can google and find a few), just what people had in the house to use up.
There’s also Pan Haggerty, from around Tyneside and Northumberland, which is similar, but usually just has potatoes, onion and cheese.
I had the best Fish and chips tonight. Friday, all you can eat Beer Battered Walleye. The standard here is obviously English in design. Crispy fried Fish (In this case local Pike Perch (Pickerel)) with chips … but the other staple to this feast is coleslaw. A creamy, mayo, milk, vinegar, and sugary slaw.
I wonder. Is this an English tradition, or something Germanic. Maybe an original accompaniement that is uniquely American cabbagified?. What is a common Fish and chip + side?
Fish, chips and mushy peas with S&V
Should have said…Cod or Hake or for a real treat Lemon Sole.
FWIW Tonys chippie on Oldham Road, Rochdale does the finest fish of any kind in the known universe.
Mars Bars in batter, deep fried. At least it’s common up North, I’m told. Down South we have pineapple fritters.