Suarez SIGNED. Welcome to Liverpool Luis
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Re: Suarez paves the way for Anfield switch as Babel nears the exit door
[quote author=Sunny link=topic=43645.msg1263348#msg1263348 date=1296055293]
Traditional scouse is Lamb innit ?
[/quote]
Yeah, well beef and lamb when I make it. Just Beef tonight though. So yeah, scouse without the lamb.
[quote author=Sunny link=topic=43645.msg1263348#msg1263348 date=1296055293]
Traditional scouse is Lamb innit ?
[/quote]
Yeah, well beef and lamb when I make it. Just Beef tonight though. So yeah, scouse without the lamb.
Re: Suarez paves the way for Anfield switch as Babel nears the exit door
[quote author=Sunny link=topic=43645.msg1263348#msg1263348 date=1296055293]
Traditional scouse is Lamb innit ?
[/quote]
It can be Lamb or Beef, or a mixture of the 2, or indeed no meat at all which is locally known as 'Blind Scouse'
[quote author=Sunny link=topic=43645.msg1263348#msg1263348 date=1296055293]
Traditional scouse is Lamb innit ?
[/quote]
It can be Lamb or Beef, or a mixture of the 2, or indeed no meat at all which is locally known as 'Blind Scouse'
Re: Suarez paves the way for Anfield switch as Babel nears the exit door
I had scouse when I was in Liverpool but I'd bumped into Gary Megson in the jaks just miniutes before so I was a bit star struck and can remember little about the dish.
I had scouse when I was in Liverpool but I'd bumped into Gary Megson in the jaks just miniutes before so I was a bit star struck and can remember little about the dish.
T
the_khl
Guest
Re: Suarez paves the way for Anfield switch as Babel nears the exit door
[quote author=mark1975 link=topic=43645.msg1263350#msg1263350 date=1296055337]
Yeah, well beef and lamb when I make it. Just Beef tonight though. So yeah, scouse without the lamb.
[/quote]
It's pretty similar to bouef bourguignon it seems?
One of my favourite dishes of all time.
I'll try it out some day soon. Got a good recipe Mark?
[quote author=mark1975 link=topic=43645.msg1263350#msg1263350 date=1296055337]
Yeah, well beef and lamb when I make it. Just Beef tonight though. So yeah, scouse without the lamb.
[/quote]
It's pretty similar to bouef bourguignon it seems?
One of my favourite dishes of all time.
I'll try it out some day soon. Got a good recipe Mark?
Re: Suarez paves the way for Anfield switch as Babel nears the exit door
[quote author=KHL link=topic=43645.msg1263356#msg1263356 date=1296055564]
It's pretty similar to bouef bourguignon it seems?
One of my favourite dishes of all time.
I'll try it out some day soon. Got a good recipe Mark?
[/quote]
Nothing like it really. Closest thing is Irish Stew
[quote author=KHL link=topic=43645.msg1263356#msg1263356 date=1296055564]
It's pretty similar to bouef bourguignon it seems?
One of my favourite dishes of all time.
I'll try it out some day soon. Got a good recipe Mark?
[/quote]
Nothing like it really. Closest thing is Irish Stew
T
the_khl
Guest
Re: Suarez paves the way for Anfield switch as Babel nears the exit door
[quote author=Sunny link=topic=43645.msg1263358#msg1263358 date=1296055618]
Nothing like it really. Closest thing is Irish Stew
[/quote]
I just read something about flour coated beef and vegetables and wine all together.
Ah well still sounds delicious.
[quote author=Sunny link=topic=43645.msg1263358#msg1263358 date=1296055618]
Nothing like it really. Closest thing is Irish Stew
[/quote]
I just read something about flour coated beef and vegetables and wine all together.
Ah well still sounds delicious.
Re: Suarez paves the way for Anfield switch as Babel nears the exit door
[quote author=KHL link=topic=43645.msg1263360#msg1263360 date=1296055691]
I just read something about flour coated beef and vegetables and wine all together.
Ah well still sounds delicious.
[/quote]
That must be a well posh version from Woolton or Childwall
[quote author=KHL link=topic=43645.msg1263360#msg1263360 date=1296055691]
I just read something about flour coated beef and vegetables and wine all together.
Ah well still sounds delicious.
[/quote]
That must be a well posh version from Woolton or Childwall
Re: Suarez paves the way for Anfield switch as Babel nears the exit door
[quote author=KHL link=topic=43645.msg1263356#msg1263356 date=1296055564]
It's pretty similar to bouef bourguignon it seems?
One of my favourite dishes of all time.
I'll try it out some day soon. Got a good recipe Mark?
[/quote]
I'll post a scouse recipe, though there's probably a few better one's by a few of the older heads on here.
As for bourguignon, isn't that more wine based, as in burgundy wine?
Ironic that a thread about the only athletic player we're interested in ends up with recipe's for well nourished Northerners (and Danes 😉 )
[quote author=KHL link=topic=43645.msg1263356#msg1263356 date=1296055564]
It's pretty similar to bouef bourguignon it seems?
One of my favourite dishes of all time.
I'll try it out some day soon. Got a good recipe Mark?
[/quote]
I'll post a scouse recipe, though there's probably a few better one's by a few of the older heads on here.
As for bourguignon, isn't that more wine based, as in burgundy wine?
Ironic that a thread about the only athletic player we're interested in ends up with recipe's for well nourished Northerners (and Danes 😉 )
Re: Suarez paves the way for Anfield switch as Babel nears the exit door
[quote author=KHL link=topic=43645.msg1263356#msg1263356 date=1296055564]
It's pretty similar to bouef bourguignon it seems?
One of my favourite dishes of all time.
I'll try it out some day soon. Got a good recipe Mark?
[/quote]
INGREDIENTS
Serves 4-6 people
Half a Pound of Stewing Steak
Half a Pound of Lambs Breast
A Large Onion
1lb of Carrots
5lb of Potatoes
2 Oxo Cubes
2 Teaspoons of Vegatable Oil
Worcester Sauce
Salt and Pepper
Water
HOW TO COOK
Takes 4 hours of slow cooking
Cut the meat into large cubes and fry in the vegatable oil until lightly browned all over. You may wish to add some Worcester Sauce at this point for added flavour.
Transfer the meat to a large saucepan and add the onion that should have been chopped into large chunks. Follow this by chopping the carrot into medallions and place this on the meat. Peel and then Finely dice 1lb of the potatoes and place on top of the carrots.
Fill the pan with cold water until it is half full. Break up the Oxo cubes and sprinkle into the water. Add salt and pepper for seasoning. Let the pan simmer gently, stirring occasionally. The large pieces of onion will start to break up and the potato will become soft and will make the final sauce thick.
Simmer for a total of two hours, then add the remaining potatoes that should have been peeled and roughly chopped, along with a few splashes of Worcester Sauce. Then simmer for another two hours.
Serve piping hot with red cabbage, beetroot, pickled onions and crusty bread. You may add Ketchup and HP for flavouring.
HISTORY
Scouse was brought to Liverpool by Northern European sailors, it was originally called Labskause. This was finally shortened to Skause and over time the spelling changed to the more Anglicised version we have today, Scouse.
The people who ate Scouse were all generally sailors and their families and eventually all sailors within Liverpool were referred to as Scousers. Time has now taken its turn and everyone from the region of Liverpool is known as a Scouser.
Scouse holds a place in the heart of most Liverpudlian's as the taste of their hometown and is still regulary eaten today by a great number of families, including my own.
There are records showing that it was also served to the inmates of the Birkenhead workshouse way back in 1864. The recipe was much simpler then than today's refined version but was predominatly the same staple ingredients - meat, vegatables and potatoes.
Scouse can be ready made and kept for up to 2 days. Keep it covered in a refrigerator and reheat in a saucepan. Most people prefer the added depth of flavour that reheating adds.
Blind scouse was a variation on the above recipe and was eaten by the poorer people as it was cheaper to make because it did not contain meat.
http://www.scouser.com/scouse-recipe/
[quote author=KHL link=topic=43645.msg1263356#msg1263356 date=1296055564]
It's pretty similar to bouef bourguignon it seems?
One of my favourite dishes of all time.
I'll try it out some day soon. Got a good recipe Mark?
[/quote]
INGREDIENTS
Serves 4-6 people
Half a Pound of Stewing Steak
Half a Pound of Lambs Breast
A Large Onion
1lb of Carrots
5lb of Potatoes
2 Oxo Cubes
2 Teaspoons of Vegatable Oil
Worcester Sauce
Salt and Pepper
Water
HOW TO COOK
Takes 4 hours of slow cooking
Cut the meat into large cubes and fry in the vegatable oil until lightly browned all over. You may wish to add some Worcester Sauce at this point for added flavour.
Transfer the meat to a large saucepan and add the onion that should have been chopped into large chunks. Follow this by chopping the carrot into medallions and place this on the meat. Peel and then Finely dice 1lb of the potatoes and place on top of the carrots.
Fill the pan with cold water until it is half full. Break up the Oxo cubes and sprinkle into the water. Add salt and pepper for seasoning. Let the pan simmer gently, stirring occasionally. The large pieces of onion will start to break up and the potato will become soft and will make the final sauce thick.
Simmer for a total of two hours, then add the remaining potatoes that should have been peeled and roughly chopped, along with a few splashes of Worcester Sauce. Then simmer for another two hours.
Serve piping hot with red cabbage, beetroot, pickled onions and crusty bread. You may add Ketchup and HP for flavouring.
HISTORY
Scouse was brought to Liverpool by Northern European sailors, it was originally called Labskause. This was finally shortened to Skause and over time the spelling changed to the more Anglicised version we have today, Scouse.
The people who ate Scouse were all generally sailors and their families and eventually all sailors within Liverpool were referred to as Scousers. Time has now taken its turn and everyone from the region of Liverpool is known as a Scouser.
Scouse holds a place in the heart of most Liverpudlian's as the taste of their hometown and is still regulary eaten today by a great number of families, including my own.
There are records showing that it was also served to the inmates of the Birkenhead workshouse way back in 1864. The recipe was much simpler then than today's refined version but was predominatly the same staple ingredients - meat, vegatables and potatoes.
Scouse can be ready made and kept for up to 2 days. Keep it covered in a refrigerator and reheat in a saucepan. Most people prefer the added depth of flavour that reheating adds.
Blind scouse was a variation on the above recipe and was eaten by the poorer people as it was cheaper to make because it did not contain meat.
http://www.scouser.com/scouse-recipe/
Re: Suarez paves the way for Anfield switch as Babel nears the exit door
Did he sign yet?
Did he sign yet?
Re: Suarez paves the way for Anfield switch as Babel nears the exit door
That's much like my recipe, only I part boil the spuds first and use the water off them for the stock/gravy. I also use a tin of oxtail soup in it too along with the Worcester sauce (I make a large slow cooker sized amount of scouse!).
That's much like my recipe, only I part boil the spuds first and use the water off them for the stock/gravy. I also use a tin of oxtail soup in it too along with the Worcester sauce (I make a large slow cooker sized amount of scouse!).
T
the_khl
Guest
Re: Suarez paves the way for Anfield switch as Babel nears the exit door
[quote author=mark1975 link=topic=43645.msg1263364#msg1263364 date=1296055778]
I'll post a scouse recipe, though there's probably a few better one's by a few of the older heads on here.
As for bourguignon, isn't that more wine based, as in burgundy wine?
Ironic that a thread about the only athletic player we're interested in ends up with recipe's for well nourished Northerners (and Danes 😉 )
[/quote]
Haha. That was inevitable.
Yeah please do that mate I'd love to serve some scouse broth/stew for the lady back home.
And you are quite right, almost a whole bottle of Burgundy in a bourguignon.
And two on the side.
[quote author=mark1975 link=topic=43645.msg1263364#msg1263364 date=1296055778]
I'll post a scouse recipe, though there's probably a few better one's by a few of the older heads on here.
As for bourguignon, isn't that more wine based, as in burgundy wine?
Ironic that a thread about the only athletic player we're interested in ends up with recipe's for well nourished Northerners (and Danes 😉 )
[/quote]
Haha. That was inevitable.
Yeah please do that mate I'd love to serve some scouse broth/stew for the lady back home.
And you are quite right, almost a whole bottle of Burgundy in a bourguignon.
And two on the side.
T
the_khl
Guest
Re: Suarez paves the way for Anfield switch as Babel nears the exit door
[quote author=Asbo link=topic=43645.msg1263366#msg1263366 date=1296055801]
INGREDIENTS
Serves 4-6 people
Half a Pound of Stewing Steak
Half a Pound of Lambs Breast
A Large Onion
1lb of Carrots
5lb of Potatoes
2 Oxo Cubes
2 Teaspoons of Vegatable Oil
Worcester Sauce
Salt and Pepper
Water
HOW TO COOK
Takes 4 hours of slow cooking
Cut the meat into large cubes and fry in the vegatable oil until lightly browned all over. You may wish to add some Worcester Sauce at this point for added flavour.
Transfer the meat to a large saucepan and add the onion that should have been chopped into large chunks. Follow this by chopping the carrot into medallions and place this on the meat. Peel and then Finely dice 1lb of the potatoes and place on top of the carrots.
Fill the pan with cold water until it is half full. Break up the Oxo cubes and sprinkle into the water. Add salt and pepper for seasoning. Let the pan simmer gently, stirring occasionally. The large pieces of onion will start to break up and the potato will become soft and will make the final sauce thick.
Simmer for a total of two hours, then add the remaining potatoes that should have been peeled and roughly chopped, along with a few splashes of Worcester Sauce. Then simmer for another two hours.
Serve piping hot with red cabbage, beetroot, pickled onions and crusty bread. You may add Ketchup and HP for flavouring.
HISTORY
Scouse was brought to Liverpool by Northern European sailors, it was originally called Labskause. This was finally shortened to Skause and over time the spelling changed to the more Anglicised version we have today, Scouse.
The people who ate Scouse were all generally sailors and their families and eventually all sailors within Liverpool were referred to as Scousers. Time has now taken its turn and everyone from the region of Liverpool is known as a Scouser.
Scouse holds a place in the heart of most Liverpudlian's as the taste of their hometown and is still regulary eaten today by a great number of families, including my own.
There are records showing that it was also served to the inmates of the Birkenhead workshouse way back in 1864. The recipe was much simpler then than today's refined version but was predominatly the same staple ingredients - meat, vegatables and potatoes.
Scouse can be ready made and kept for up to 2 days. Keep it covered in a refrigerator and reheat in a saucepan. Most people prefer the added depth of flavour that reheating adds.
Blind scouse was a variation on the above recipe and was eaten by the poorer people as it was cheaper to make because it did not contain meat.
http://www.scouser.com/scouse-recipe/
[/quote]
Much appreciated mate. I'm getting hungry now.
[quote author=Asbo link=topic=43645.msg1263366#msg1263366 date=1296055801]
INGREDIENTS
Serves 4-6 people
Half a Pound of Stewing Steak
Half a Pound of Lambs Breast
A Large Onion
1lb of Carrots
5lb of Potatoes
2 Oxo Cubes
2 Teaspoons of Vegatable Oil
Worcester Sauce
Salt and Pepper
Water
HOW TO COOK
Takes 4 hours of slow cooking
Cut the meat into large cubes and fry in the vegatable oil until lightly browned all over. You may wish to add some Worcester Sauce at this point for added flavour.
Transfer the meat to a large saucepan and add the onion that should have been chopped into large chunks. Follow this by chopping the carrot into medallions and place this on the meat. Peel and then Finely dice 1lb of the potatoes and place on top of the carrots.
Fill the pan with cold water until it is half full. Break up the Oxo cubes and sprinkle into the water. Add salt and pepper for seasoning. Let the pan simmer gently, stirring occasionally. The large pieces of onion will start to break up and the potato will become soft and will make the final sauce thick.
Simmer for a total of two hours, then add the remaining potatoes that should have been peeled and roughly chopped, along with a few splashes of Worcester Sauce. Then simmer for another two hours.
Serve piping hot with red cabbage, beetroot, pickled onions and crusty bread. You may add Ketchup and HP for flavouring.
HISTORY
Scouse was brought to Liverpool by Northern European sailors, it was originally called Labskause. This was finally shortened to Skause and over time the spelling changed to the more Anglicised version we have today, Scouse.
The people who ate Scouse were all generally sailors and their families and eventually all sailors within Liverpool were referred to as Scousers. Time has now taken its turn and everyone from the region of Liverpool is known as a Scouser.
Scouse holds a place in the heart of most Liverpudlian's as the taste of their hometown and is still regulary eaten today by a great number of families, including my own.
There are records showing that it was also served to the inmates of the Birkenhead workshouse way back in 1864. The recipe was much simpler then than today's refined version but was predominatly the same staple ingredients - meat, vegatables and potatoes.
Scouse can be ready made and kept for up to 2 days. Keep it covered in a refrigerator and reheat in a saucepan. Most people prefer the added depth of flavour that reheating adds.
Blind scouse was a variation on the above recipe and was eaten by the poorer people as it was cheaper to make because it did not contain meat.
http://www.scouser.com/scouse-recipe/
[/quote]
Much appreciated mate. I'm getting hungry now.
Re: Suarez paves the way for Anfield switch as Babel nears the exit door
[quote author=Sunny link=topic=43645.msg1263358#msg1263358 date=1296055618]
Nothing like it really. Closest thing is Irish Stew
[/quote]
So Scouse = Irish Stew = Lancashire Hot Pot = Czech Goulash = etc, etc. Wherever ye go in the world people throw meat, tatties and veg into a pot and claim it as theirs!
Suarez will probably tell us he loves Liverpool but misses his UrGay stew.
[quote author=Sunny link=topic=43645.msg1263358#msg1263358 date=1296055618]
Nothing like it really. Closest thing is Irish Stew
[/quote]
So Scouse = Irish Stew = Lancashire Hot Pot = Czech Goulash = etc, etc. Wherever ye go in the world people throw meat, tatties and veg into a pot and claim it as theirs!
Suarez will probably tell us he loves Liverpool but misses his UrGay stew.
Re: Suarez paves the way for Anfield switch as Babel nears the exit door
[quote author=Pasim link=topic=43645.msg1263391#msg1263391 date=1296056273]
So Scouse = Irish Stew = Lancashire Hot Pot = Czech Goulash = etc, etc. Wherever ye go in the world people throw meat, tatties and veg into a pot and claim it as theirs!
Suarez will probably tell us he loves Liverpool but misses his UrGay stew.
[/quote]
Doo Dee Av Red Cabbage?? DOO DEE DOO DEE?
[quote author=Pasim link=topic=43645.msg1263391#msg1263391 date=1296056273]
So Scouse = Irish Stew = Lancashire Hot Pot = Czech Goulash = etc, etc. Wherever ye go in the world people throw meat, tatties and veg into a pot and claim it as theirs!
Suarez will probably tell us he loves Liverpool but misses his UrGay stew.
[/quote]
Doo Dee Av Red Cabbage?? DOO DEE DOO DEE?
Re: Suarez paves the way for Anfield switch as Babel nears the exit door
Souse is based on LobScause (sp?) which was from Norway or some such place. It also inspired 'Lobby' the Welsh version, invariably made with just lamb.
Souse is based on LobScause (sp?) which was from Norway or some such place. It also inspired 'Lobby' the Welsh version, invariably made with just lamb.
Re: Suarez paves the way for Anfield switch as Babel nears the exit door
This thread really needs a Lucas banner, or even better two:
a) Lucas to Suarez
b) Lucas to Barclay
This thread really needs a Lucas banner, or even better two:
a) Lucas to Suarez
b) Lucas to Barclay
T
the_khl
Guest
Re: Suarez paves the way for Anfield switch as Babel nears the exit door
[quote author=FoxForceFive link=topic=43645.msg1263422#msg1263422 date=1296057175]
Souse is based on LobScause (sp?) which was from Norway or some such place. It also inspired 'Lobby' the Welsh version, invariably made with just lamb.
[/quote]
Hahahahaha this is getting weirder by the post!!
We've got a dish over here called
Skipperlabskovs
I've litterally never understood what was going on with that name.
Skipper = Captain
Lab = ? Hand, perhaps
Skovs = Forrest (skov) with an extra s and then it's not a Danish word anymore.
It doesn't not make any sense at all. It tastes delightful though.
[quote author=FoxForceFive link=topic=43645.msg1263422#msg1263422 date=1296057175]
Souse is based on LobScause (sp?) which was from Norway or some such place. It also inspired 'Lobby' the Welsh version, invariably made with just lamb.
[/quote]
Hahahahaha this is getting weirder by the post!!
We've got a dish over here called
Skipperlabskovs
I've litterally never understood what was going on with that name.
Skipper = Captain
Lab = ? Hand, perhaps
Skovs = Forrest (skov) with an extra s and then it's not a Danish word anymore.
It doesn't not make any sense at all. It tastes delightful though.
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