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From: crn on 5 Mar 2010 11:42 Champ <news(a)champ.org.uk> wrote: > >Now you can buy frozen B&S, appears on various cookery programs as > >a dish in it's own right with fresh ingredients, and mostly appears > >to be mashed spuds and shredded cabbage. > > It sort of feels wrong to me to be in a food thread, but this I know > about. I can remember both my grandmothers cooking bubble and squeak, > and it was then, and has remained since, left over potatoes and green > vegetables (typically cabbage) mashed up and fried. No gravy, no > gloop. Hmmmm - this may be due to regional variations but I was taught that the squeak bit involves (mousetrap) cheese melted on top of the fryup. -- 03 GS500K2 76 Honda 400/4 project 68 Bantam D14/4 Sport (Classic) 06 Sukida SK50QT (Slanty eyed shopping trolley)
From: steve auvache on 5 Mar 2010 12:08 In article <c0b089667a348e2e0916ae57c1350ca1(a)blakeley.plus.com>, boots <boots(a)despammed.com> writes >On Fri, 05 Mar 2010 12:11:29 GMT in uk.rec.motorcycles, R C Nesbit >says: > >>when I were a lad >>bubble & squeak was usually dished up on Mondays and was Sunday >>Lunch leftovers boiled up into a thick brown gloop - like >>ultra-thick lumpy gravy. > >Er no > >>Now you can buy frozen B&S, appears on various cookery programs as >>a dish in it's own right with fresh ingredients, and mostly appears >>to be mashed spuds and shredded cabbage. > >Spuds & greens leftovers (often) from the weekend lunch, generally >mashed and fried as a sort of thick pancake is how I know it. Add cooked in bacon fat and this is the correct answer. >Greens >could be cabbage, sprouts basically anything. Any green leafy Brassica. eg. Kale, Cabbage (although Savoy brings the wrong colour and an unpleasant flavour), Sprouts, Turnip Tops etc. -- steve auvache VN750 Third gear has scope. SR250 The SpazzTrakka (Improved).
From: R C Nesbit on 5 Mar 2010 12:56 Champ spoke: > >when I were a lad > >bubble & squeak was usually dished up on Mondays and was Sunday > >Lunch leftovers boiled up into a thick brown gloop - like > >ultra-thick lumpy gravy. > > That's not bubble & squeak. > > >Now you can buy frozen B&S, appears on various cookery programs as > >a dish in it's own right with fresh ingredients, and mostly appears > >to be mashed spuds and shredded cabbage. > > It sort of feels wrong to me to be in a food thread, but this I know > about. I can remember both my grandmothers cooking bubble and squeak, > and it was then, and has remained since, left over potatoes and green > vegetables (typically cabbage) mashed up and fried. No gravy, no > gloop. OK, so where does the name come from? The pot 'Bubbles' and often when the bubbles pop they go 'Squeak' How do you get popping squeaking bubbles if you fry it? -- Rob_P UKRM(at)indqualtec.co.uk uppercase(d) BBIWYMC#1 BOG#11? MRO#31 IBCDBBB#1(kotl) FJ1200, CCM130 Benelli Cabriolet (gone) Looks like Rab C Nesbit.
From: doetnietcomputeren on 5 Mar 2010 13:34 On 2010-03-05 18:56:48 +0100, R C Nesbit <spam(a)ukrm.net> said: >>> when I were a lad >>> bubble & squeak was usually dished up on Mondays and was Sunday >>> Lunch leftovers boiled up into a thick brown gloop - like >>> ultra-thick lumpy gravy. >> >> That's not bubble & squeak. >> >>> Now you can buy frozen B&S, appears on various cookery programs as >>> a dish in it's own right with fresh ingredients, and mostly appears >>> to be mashed spuds and shredded cabbage. >> >> It sort of feels wrong to me to be in a food thread, but this I know >> about. I can remember both my grandmothers cooking bubble and squeak, >> and it was then, and has remained since, left over potatoes and green >> vegetables (typically cabbage) mashed up and fried. No gravy, no >> gloop. > > OK, so where does the name come from? > > The pot 'Bubbles' and often when the bubbles pop they go 'Squeak' > > How do you get popping squeaking bubbles if you fry it? You have, apparently, been out foodied by Champ: http://en.wikipedia.org/wiki/Bubble_and_squeak -- Dnc
From: Catman on 5 Mar 2010 13:58
doetnietcomputeren wrote: > On 2010-03-05 18:56:48 +0100, R C Nesbit <spam(a)ukrm.net> said: > >>>> when I were a lad >>>> bubble & squeak was usually dished up on Mondays and was Sunday >>>> Lunch leftovers boiled up into a thick brown gloop - like >>>> ultra-thick lumpy gravy. >>> >>> That's not bubble & squeak. >>> >>>> Now you can buy frozen B&S, appears on various cookery programs as >>>> a dish in it's own right with fresh ingredients, and mostly appears >>>> to be mashed spuds and shredded cabbage. >>> >>> It sort of feels wrong to me to be in a food thread, but this I know >>> about. I can remember both my grandmothers cooking bubble and squeak, >>> and it was then, and has remained since, left over potatoes and green >>> vegetables (typically cabbage) mashed up and fried. No gravy, no >>> gloop. >> >> OK, so where does the name come from? >> >> The pot 'Bubbles' and often when the bubbles pop they go 'Squeak' >> >> How do you get popping squeaking bubbles if you fry it? > > You have, apparently, been out foodied by Champ: > > http://en.wikipedia.org/wiki/Bubble_and_squeak > > Ridiculous. Bubble and Squeak for breakfast indeed! -- Catman MIB#14 SKoGA#6 TEAR#4 BOTAFOF#38 Apostle#21 COSOC#3 Tyger, Tyger Burning Bright (Remove rust to reply) 116 Giulietta 3.0l Sprint 1.7 GTV TS GT 3.2 V6 Triumph Sprint ST 1050: It's blue, see. www.cuore-sportivo.co.uk |