What’s in your chippy?

Another west of Scotland one to throw into the mix, some chippys do a deep fried creme egg (in batter) around spring time. It is delicious.

The pizza crunchie is 9 times out of 10 just a cheese and tomato frozen pizza although some chippys offer one with mushroom. I've never seen any other toppings being offered.

I do love chicken and mushroom pie and chips, even more than fish and chips.

The closest I can come to current chippy is the end of a bag of oven chips tonight (so all the small crispy ones) and three mini frozen sausage rolls. Was satisfying.

The fish and chip shops I knew as a child , in the north west of England were always traditional chippys, and proud of their product. I could never understand why curry sauce was introduced in some places. Why would anyone want curry sauce on their chips?
I recently moved to West Yorkshire, and was pleased to see the chippy on Springfield Rd, Guiseley , was the birthplace of Harry Corbett, creator of Sooty . It was a chippy then (he was born above it) and it’s still an excellent chippy now.
Incidentally his mother was related to Harry Ramsden , also of local fish and chip shop fame .

Hallelujah another curry sauce hater. Vile synthetic tasting gunge... And don't get me started on katsu curry sauce.

I'm also loving the Corbett link. I wonder what Sweep would have on his chips?

The lovely Mary Berry visits Whitby tonight, one of many jewels in Yorkshire's XL crown (BBC2 8pm).

It is TV law that any trip to the seaside must include fish and chips, ideally filmed within yards of the quayside.

Obviously Mary follows the rules to the letter, which is why she's soon to be Dame Mary. 🙂

You know you're living in strange times when scraps are being sold for £1.05 a pot. It'll be cauliflower rice next!

On the back of this, yesterday afternoon on Classic FM, Anne-Marie Minhall invited her listeners to get in contact with their local names for scraps. As we have learnt, they are called all kinds of things, and more.


One day we'll have to have threads about local names for breadcakes and gennels (pronounced with a soft g).

Friday is one of my days in the city centre, so yesterday I popped into the market to buy BurlyBeaR a punnet of kiwi berries from Tracey's. Only £1 for two!

As I exited via the socially distant one way system, there, on the pavement, just waiting for someone to slip on it, was a whole battered sausage, without so much as a bite out of it. Whoever dropped it clearly isn't a true Yorkshireman! Surely the only good thing about a battered sausage is that it can be 'unwrapped' in an emergency?

I once found myself in a similar situation. Not this year, obvs, but one of those faux continental markets normally rolls into town every few months. One time I bought this thing with a large hotdog running down the middle. While I wasn't looking, the blessed thing only went and slipped out. The shame! At least I was right outside Santander. 😟

Tracey had helpfully written out a label. Salt of the earth, she is. "That's just a pound, sweetheart. D'ya need a bag? Cheers me bab-ee."

If it isn't in a tin, I've not got a clue with fruit. Potatoes, on the other hand... 😋

Why did being outside Santander improve the situation? As far as I know they don't sell food so it wasn't as if you could pop in & buy a replacement. (Digression: I hate 99% of TV adverts but I do quite like the Santander Ant & Dec one, & that's despite never having liked Ant & Dec.)

Have you had a dictionary for breakfast, BurlyBeaR, washed down with some of that fancy coffee you like? Pains me to admit it, but you're right. Please try not to make a habit of it! 🙂

I've seen one of those pomegranate things. Can't see them catching on. Too much effort for too little reward. I think I'll stick to my pineapple fritters.

I've not heard of poffertjes before so I had to look them up.

"Poffertjes, also known as 'brothers', originated from a Catholic tradition. In the churches in the south of the Netherlands, sacremental hosts were used during the communion ceremony. Because the host was very dry, the brothers started experimenting with different recipes. From these culinary experiments the poffertjes that we know today have emerged."