Scouse

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Re: Scouse

Postby Silver-Haired-Hippy » Wed Nov 22, 2017 12:16 pm

Sorry for taking over your post Ken! :( But!! :lol:

What other dishes are firm favourites with everybody? Thinking of spare ribs, boiled in a pan and with cabbage! :shock: love them!

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Re: Scouse

Postby bjones » Wed Nov 22, 2017 12:20 pm

I'm sure Ken won't mind Loretta. Talking about ribs....can anyone tell me how to make pea soup? My one and only effort about 45 years ago was so bad I've never given it another go.
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Re: Scouse

Postby Silver-Haired-Hippy » Wed Nov 22, 2017 12:30 pm

We had that for lunch today Bee! but it was out of a can :oops: very tasty though!! :D

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Re: Scouse

Postby Ernie Jackson. (Bunty) » Wed Nov 22, 2017 12:43 pm

Pea soup when I was a kid at home n Bootle was just very thin soup with peas in. No different to any other vegetable soup.

When I was transferred to a country village I was amazed when my landlady produced thick pea soup with a ham shank standing up in it.

Delicious...a full meal....not just a starter. Crusty cob on the side with loads of best butter really helped.
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Re: Scouse

Postby bjones » Wed Nov 22, 2017 1:06 pm

Ernie, the thick kind is the recipe I want. My Ma made it with the bacon ribs.
My one and only effort was greeted with laughter when it turned solid...... I was a brand new mum and obviously very hormonal so the laughter resulted in my tears and my then husband gallantly trying to eat it by way of apology.

Hoping Henry's reading this; I'm sure he's given a few good old fashioned recipes in the past.
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Re: Scouse

Postby graham01 » Wed Nov 22, 2017 9:01 pm

my take on peawack and ribs....
3/4 pkt of lentils,1 med onion,2 carrots, t-spoon of white pepper,sheet of ribs and a good slash of maggi seasoning.
cut ribs into 2s,place in largest pan fill with water and bring to boil.
when boiling empty and fill with fresh water and return to stove.finely chop onion and carrots and put into pan with ribs.
bring back to boil and add lentils and maggi.
stir every 5 minutes,when ribs are nearly done remove them.
give soup mix a really good stir and add pepper.
when lentils are soft put the ribs back in the pan.taste the soup if needed adjust the seasoning.
when meat starts falling off the bone the soup is done.
serve the ribs in a deep bowl and add the soup,serve with crusty bread.
freeze any leftovers(take the meat off the bone and add to soup).
or do what we do ,add water to soup the next day bringing it back to the boil and simmer for 5 minutes.remember to stir the soup when simmering as it tends to stick to the sides.
i sometimes change it slightly by adding a minced clove of garlic and a good dollop of tom puree..graham..
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Re: Scouse

Postby Ernie Jackson. (Bunty) » Wed Nov 22, 2017 9:12 pm

Nice one Graham....but is this pea soup. When do the peas come in. :roll: :roll: :roll:
Last edited by Ernie Jackson. (Bunty) on Wed Nov 22, 2017 9:15 pm, edited 1 time in total.
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Re: Scouse

Postby graham01 » Wed Nov 22, 2017 9:14 pm

You can use dried peas or lentils,bith work.
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Re: Scouse

Postby Ernie Jackson. (Bunty) » Wed Nov 22, 2017 9:25 pm

Unfortunately I can't resurrect my old landlady but I see there are some great pea soup recipes on Google so they are available to all.

One thing I do know.....a nice glass or two of Barefoot Californian Merlot really makes it a feast. :wink: :wink: :wink:
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Re: Scouse

Postby Invicta » Wed Nov 22, 2017 9:40 pm

Love this expansion of the Scouse thread. The more the merrier. Pea soup , ribs, now yer talking :lol: K
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Re: Scouse

Postby graham01 » Wed Nov 22, 2017 10:03 pm

Forgot to say blitz the soup before adding the ribs for the second time.
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Re: Scouse

Postby bjones » Wed Nov 22, 2017 11:16 pm

Thanks Graham, my mum used lentils instead of or as well as split peas too. Will definitely try it, we're having the weather for it but not sure where I can buy bacon ribs nowadays.
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Re: Scouse

Postby graham01 » Wed Nov 22, 2017 11:52 pm

When i was a kid the ribs were cheap from any butcher.i get mine from the guy in the strand.
If you cant see them there just ask.
The younger element of my extended fsmily prefer my recipe with the garlic and tom puree.
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Re: Scouse

Postby Invicta » Thu Nov 23, 2017 5:31 pm

Here you are Shelagh, why the Finnish kids would love Scouse
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Bread made from Crickets :shock:

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Re: Scouse

Postby Shelagh » Thu Nov 23, 2017 9:56 pm

Ken; quick look at cricket bread, it seems that the specialty bread is about to be introduced to Britain :)
A little more expensive than a normal loaf (£3.55) but contains more protein, this being due to large amount of insects used (70) per loaf, other ingredients, wheat and seeds!
Can't see us queuing up in Sainsbury's to get our hands on this delicacy :roll:
Cricket loaves will be sitting on shelves of European supermarkets for quite some time...me thinks :)
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Re: Scouse

Postby Ernie Jackson. (Bunty) » Thu Nov 23, 2017 10:12 pm

I won't be rubbing my hands together for those....nor my legs. :lol: :lol: :lol:
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Re: Scouse

Postby Invicta » Thu Nov 23, 2017 10:23 pm

Nor me Shelagh /Ernie.
Finnish Rye bread, Musta Leipa ( black bread ) is very nice but the bugless variety :D
We still use Finnish Presidenti coffee ( when I can get it ) Finncrisp, crispbreads and Koskenkorva, vodka as schnapps. Fortunately we still have a few Finnish visitors to top us up. :D Ken
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Re: Scouse

Postby Invicta » Fri Nov 24, 2017 4:18 pm

First attempt underway. I used beef and Knorr Stockpots. Let you know tomorrow how it worked out, smells delish. :D Ken
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Re: Scouse

Postby ALAMO2008 » Mon Dec 04, 2017 12:13 pm

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Re: Scouse

Postby Invicta » Mon Dec 04, 2017 12:54 pm

Think mine was better. Granddaughter asked when I was doing it again :D K
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Re: Scouse

Postby Shelagh » Mon Dec 04, 2017 10:42 pm

Liking the look of workhouse scouse, luxury version of course :wink:
Very similar recipe (if you could call it that) to my own,,
Most of the ingredients listed, people still use today, with the exception of black-pudding!
Extra root vegetables mentioned, always worth adding, variety of herbs also, what a great combination, and all adding up to our own unique brand of Scouse :wink:


Two pans of scouse for us, blind for the veggies, meat for the rest!
Made this on Saturday, half gone, still plenty left, excellent value for money!
Hopefully gone by tomorrow :)






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Re: Scouse

Postby Invicta » Mon Dec 04, 2017 11:06 pm

Well done Shelagh, I’ll have another go for the Derby match at the weekend. :D Ken
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Re: Scouse

Postby Shelagh » Mon Dec 04, 2017 11:16 pm

You're more than welcome Ken, I'll have another vat ready :lol:
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Re: Scouse

Postby henry » Tue Dec 05, 2017 8:53 am

Have a guess what lme having for tea
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Re: Scouse

Postby Invicta » Tue Dec 05, 2017 9:35 am

You going round to Shelagh’s Henry :lol: Ken
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