Street Food

[maxxi]

TillieTrotter Wrote:

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> Never Louisa. I'd rather eat lard on toast!

Now you're talking! Proper dripping on hot toast with a little pepper - 'slovely. Do any gastrofinders know of a purveyor in the district?

[TillieTrotter]

My working class grandma will sort you out maxi.

[maxxi]

Excellent TT - and none of that veal jus on brioche buggery - sunday roast beef dripping on freshly toasted bloomer, pinch of salt, white pepper. Ta.

[DulwichFox]

maxxi Wrote:

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> Excellent TT - and none of that veal jus on

> brioche buggery - sunday roast beef dripping on

> freshly toasted bloomer, pinch of salt, white

> pepper. Ta.

Did you mean..

Artisan Hand crafted Soughdough, Toasted over embers of Beech Charcoal

with Wagyu Beef dripping, a pinch of Fleur de sel and

Hand Crushed Indonesian Muntok Whole White Peppercorns.

Available soon from a stall near you..

Price to be announced...

Foxy

[Michael Palaeologus]

It wouldn't be lard on toast you idiots! That would horrible.

You are talking about proper beef dripping on toast, with salt.

So much for toothless, rickety, pseudo working class credibility.

[maxxi]

we know the diff between stork and butter lard and dripping you... drip. One brings the other to mind is all, though some other meat fats are equally good - a smidge of good solidified roast chicken grease with a dollop of the jelly underneath.. mmmmmmnn...

(calm down health fascists - it's not a replacement for polyunsturatedcholesterolloweringimitationbutterycolouredyellowfat - just an occasional treat)

[Peckhamgatecrasher]

Bleedin' Middle Englanders. Every fool knows that it's chicken dripping on toast wot is the best.

PS: Avoid the organic burgers outside Wembley Stadium: shite and overpriced.

[Annasfield]

Manze's pies are decent. But they're not a patch on the pies we had in Wigan the other week.

[Louisa]

Talking of street food, does anyone know of a decent fresh Cornish pasty outlet locally? And im not talking about one of those part baked train station chain shops which dish them out.

Just found this interesting tweet regarding the origin of a pasty

Louisa.

[StraferJack]

Fresh?

Cornwall?

[Louisa]

A pasty only has to be made in Cornwall if it carries the pre-fix "Cornish" - so technically a baker can make an identical product and call it an East Dulwich Pasty.

Louisa.

[LadyDeliah]

Louisa Wrote:

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> KidKruger - you just said that street food is

> something all classes across the world partake in.

> This may well be the case nowadays, but you don't

> have to go back many years to realise that street

> food was in most places very much the food of the

> poorest in society. In London, street food has

> been around and sold from burger vans, fresh fish

> stalls and markets for centuries. They've never

> been given elevated status by anyone outside of

> those working class communities because they've

> never been seen as fashionable. They are often

> immediately dismissed as poor quality by the

> trendier types. However, working class street food

> consumed by such people whilst on holiday in

> Thailand, Brazil, Italy, France et al is somehow

> given a magical seal of approval because it suits

> them to do so. And then those ideas are

> transferred back here to the UK and are made

> somehow acceptable with the help of some organic

> labelling and inflated prices - within said

> trendier classes.

>

> I was brought up in Peckham, within a very working

> class household. I may no longer be considered

> part of that class in the traditional sense, but I

> stick with many of the traditions I grew up with

> such as pie n mash. Culturally in many ways I am

> still very much working class.

>

> Louisa.

Who cares which class of people eat what food, so long as it tastes good?

By the way, when I first came to London in 1985, I went into a pie and mash shop in Bermonsdsey I think, without knowing anything about what they were or their history etc. I was surprised about how limited the menu was so settled for pie, mash and some green gravy.

The pie was revolting. The pastry was thick & hard and inside was one big lump of congealed dog-food-looking meat. The mash was lumpy and they used a wooden spoon to scrape the mash onto the side of the plate. I ate some because I'd paid for it and was hungry, but it was foul and I've never been back.

It wasn't until much later that I found out that this gruesome food was a cockney tradition. My nan, who is originally from Bermondsey, came to visit me a few years later and insisted on getting jellied eels, but after my pie & mash experience, I didn't have the bottle to try them.

[StraferJack]

It was you with the prefix Louisa (used to be known as Louisa)

[Louisa]

LadyDeliah Wrote:

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> Louisa Wrote:

> --------------------------------------------------

> -----

> > KidKruger - you just said that street food is

> > something all classes across the world partake

> in.

> > This may well be the case nowadays, but you

> don't

> > have to go back many years to realise that

> street

> > food was in most places very much the food of

> the

> > poorest in society. In London, street food has

> > been around and sold from burger vans, fresh

> fish

> > stalls and markets for centuries. They've never

> > been given elevated status by anyone outside of

> > those working class communities because they've

> > never been seen as fashionable. They are often

> > immediately dismissed as poor quality by the

> > trendier types. However, working class street

> food

> > consumed by such people whilst on holiday in

> > Thailand, Brazil, Italy, France et al is

> somehow

> > given a magical seal of approval because it

> suits

> > them to do so. And then those ideas are

> > transferred back here to the UK and are made

> > somehow acceptable with the help of some

> organic

> > labelling and inflated prices - within said

> > trendier classes.

> >

> > I was brought up in Peckham, within a very

> working

> > class household. I may no longer be considered

> > part of that class in the traditional sense, but

> I

> > stick with many of the traditions I grew up

> with

> > such as pie n mash. Culturally in many ways I

> am

> > still very much working class.

> >

> > Louisa.

>

>

> Who cares which class of people eat what food, so

> long as it tastes good?

>

> By the way, when I first came to London in 1985, I

> went into a pie and mash shop in Bermonsdsey I

> think, without knowing anything about what they

> were or their history etc. I was surprised about

> how limited the menu was so settled for pie, mash

> and some green gravy.

>

> The pie was revolting. The pastry was thick &

> hard and inside was one big lump of congealed

> dog-food-looking meat. The mash was lumpy and

> they used a wooden spoon to scrape the mash onto

> the side of the plate. I ate some because I'd

> paid for it and was hungry, but it was foul and

> I've never been back.

>

> It wasn't until much later that I found out that

> this gruesome food was a cockney tradition. My

> nan, who is originally from Bermondsey, came to

> visit me a few years later and insisted on getting

> jellied eels, but after my pie & mash experience,

> I didn't have the bottle to try them.

It was a dock workers dish which was plentiful and often not of the best quality. But some of the trendiest so called street foods of today have origins in poor quality meat/fish and poultry. So what exactly is your point?

Just because you have grown up in a plentiful society where you can afford to be selective, many of these food traditions originated in a time when pickiness was not an option. It isn't just about nostalgia, it's about what foods people were brought up on. Half of the crap these so called foodies talk about wouldn't pass my mouth, but again it's about personal preference. I'm sick of hearing this blanket negative vibe regarding working class traditions. Yes a pie n mash shop could source organic ground Angus beef, but I reckon it wouldn't any longer be considered a pie n mash shop then, and it would lose its client base.

Very critical of a tradition which has managed to survive over a hundred years in and around London arnt you? If its this great failure serving up awful quality food how does it survive? And yet some other so called 'fresh foodie trendy' whatever you want to call them places are around for a couple of years and then disappear. Odd isnt it?

Louisa.

[Louisa]

SJ I see you're still lapping up my offerings. Would you like to see the dessert menu sir? ;-)

Louisa.

[LadyDeliah]

My roots are working class. My dad's family are from Bermonsdey and my granddad worked on the docks. My mum is from a hovel in Liverpool and we had bugger all as kids.

Doesn't stop the pie & mash I tasted from being the most disgusting food I've ever eaten though.

[Louisa]

LD I'm sure a lot of the working class traditions of today would by many be considered revolting when sober. A kebab, a bucket of fried chicken, any number of other fast food outlets. And yet, millions continue to eat them despite the dubious quality of the produce. What one person considers to be disgusting another practically lives off of!

All I'm saying is, the middle classes tend to support and hype up anything which suits them at a moment in time, and talk about it as though its something new and exciting. It isn't, it's been around for a long time before and probably after they have shown an interest.

No one goes around talking positively about current or former working class traditions, chicken shops or pie n mash - and yet they were or are extremely popular and important to million of people on a lower income. LL has numerous chicken and kebab shops - they hardly ever get a mention on here. And yet, after a night out at a pub, many people would happily sneak in and grab a meal deal of some description.

Louisa.

[*Bob*]

Lady D - Did your pie and mash come with scurvy and rickets, or did you have to order those separately?

[LadyDeliah]

*Bob* Wrote:

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> Lady D - Did your pie and mash come with scurvy

> and rickets, or did you have to order those

> separately?

Nah, I only had enough money for the basics. Scurvy was extra.

[*Bob*]

I'm pretty sure rickets is included at no extra cost

[Louisa]

Eat enough organic street food from a stall and you'll have so little vitamin D in your body you'll have more rickets than you can handle. Maybe next to organic we should have rickets in fancy writing.

Louisa.

[maxxi]

Another favourite Midlands street food (alongside dripping toast) is the faggot & pea batch - a large crusty roll with a faggot in gravy (a proper butcher's faggot of fresh pig heart and liver not the 'Brains' frozen muck) topped by mushy peas and seasoned with pepper and vinegar. Delicious, stick to your ribs for a week.

[titch juicy]

"No one goes around talking positively about current or former working class traditions, chicken shops or pie n mash - and yet they were or are extremely popular and important to million of people on a lower income. LL has numerous chicken and kebab shops - they hardly ever get a mention on here. And yet, after a night out at a pub, many people would happily sneak in and grab a meal deal of some description. "

The times my dear, they are a changing.

[Annette Curtain]

maxxi Wrote:

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> Another favourite Midlands street food (alongside

> dripping toast) is the faggot & pea batch - a

> large crusty roll with a faggot in gravy (a proper

> butcher's faggot of fresh pig heart and liver not

> the 'Brains' frozen muck) topped by mushy peas and

> seasoned with pepper and vinegar. Delicious, stick

> to your ribs for a week.

Now I DO like the sound of that.

If Mother Dumpling are reading this, can we get this on your menu please.

[RosieH]

You want to go to Wigan for a decent pie, whatever Louisa says.

And if you want street food like a Wiganer, you want a pie barm.

Always meat and potato (or potato and meat as the EU NAZIS would have it). Three carbs in one massive bun of happiness. Unbeatable.