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Ahh scratchings, or as they were known, 'Free scratchings' at my local chippy Peters, which some 30 years later is still going. Soaked in vinegar, crunchy, greasy little nuggets of joy. MMmmmmMMMMmmMMMMmmM

Do they have Pukka Pies in London?

That's the sign of a proper chippy.

They do in some.

All chipshop pies are shite though. Pukka are a bit better, but it's the lesser of two evils.

They do Emerson and I agree - Peters Pies are not good IMO

Emerson Poncey Name Ghent wrote:Does anyone else like cod roe? It's hard to find a decent chippy that does cod roe.

Don't understand the purpose of pickled eggs, though. They smell like a Nun's badger.

Let me get this right Emerson is a Nuns badger similar to an old spinsters poonany. Every year I sail by Red Funnel from your city accross to the IOW with my wife, whos sister is a Nun. The nuns do have a certain smell about them. An overwhelming smell of soap. Some of the younger ones are quite good looking and if they wore makeup and had their hair done nice they would turn heads. What a waste of fanny thats what I always say. The Nuns are not allowed to own anything so if we send a book it becomes "our book". One of these days I am going to send a vibrator for them to share!!!

Scratchings are called scraps up Donny way.

For an extra point would anyone like to guess what the term 'rattlers' refers to in chip shop Yorkshire slang.

But I suppose it doesn't matter what make of pie it is in Scotland, where they deep fry them in chip shops - now that's got to be wrong

Glyn Leach wrote:They do Emerson and I agree - Peters Pies are not good IMO

Yes, Peters are the 'bog standard' their cornish pasties actually aren't too bad however. Steak and Kidney was the least offensive.

Peters Steak and Onion ... FFS

DavidPayne wrote:Scratchings are called scraps up Donny way.

For an extra point would anyone like to guess what the term 'rattlers' refers to in chip shop Yorkshire slang.

Pickled onions?

Glyn Leach wrote:Peters Steak and Onion ... FFS

The absolute nadir of the pie world. The Dante's inferno of pastry.

WildWaylon wrote:

Emerson Poncey Name Ghent wrote:Does anyone else like cod roe? It's hard to find a decent chippy that does cod roe.

Don't understand the purpose of pickled eggs, though. They smell like a Nun's badger.

Let me get this right Emerson is a Nuns badger similar to an old spinsters poonany. Every year I sail by Red Funnel from your city accross to the IOW with my wife, whos sister is a Nun. The nuns do have a certain smell about them. An overwhelming smell of soap. Some of the younger ones are quite good looking and if they wore makeup and had their hair done nice they would turn heads. What a waste of fanny thats what I always say. The Nuns are not allowed to own anything so if we send a book it becomes "our book". One of these days I am going to send a vibrator for them to share!!!

Actually, we try and keep them isolated in one area, usually Old Bones Ian is nearby with his nose on the cobbled street like a lusty bloodhound. We also have a "Nun Ferry" that travels from Town Quay to the IoW for any extra fragrant one.

It's easy to spot, as it has a penguin on the side, and seagulls tend to follow the scent.

Thursday 27th BBC Five Live 9-10pm. A cast of zillions. W.Klitschko on Haye and other heavyweights. E.Calzaghe on his last few weeks. R.Hatton on his next few weeks. Something on A.Khan - possible Nate Campbell interview. Me. M.Costello. It's a beauty.
Adios.

Another subject, pork scratchings - yes or no? Suspiciously Bunce-like ending to that post above ...

Yes, yes, yes! They are angels droppings.

Yes, that did look suspiciously like a bunce-o-gram.

don't know what make they were but I had some absolute corkers in a pub in Wanstead the other day, massive they were - never encountered these beasts before but I'll certainly be returning to that drinkery

Glyn Leach wrote:Another subject, pork scratchings - yes or no? Suspiciously Bunce-like ending to that post above ...

Yeah he posted it on the Doghouse, I just nicked it and re-posted it on here. Sounds like a good show.

Thank you for at least trying to bring us back on topic Chambers - now, back to the pork scratchings ...

Glyn Leach wrote:Thank you for at least trying to bring us back on topic Chambers - now, back to the pork scratchings ...

Has anyone ever had a hog roast with pork scratchings? We get them a lot in the New Forest. I almost came when I had my first.

Glyn Leach wrote:Thank you for at least trying to bring us back on topic Chambers - now, back to the pork scratchings ...

Scratchings are vile especially when you bite into one covered in that's soft hairy stuff (I dread to think what it is)

Chambers2 wrote:

Glyn Leach wrote:Thank you for at least trying to bring us back on topic Chambers - now, back to the pork scratchings ...

Scratchings are vile especially when you bite into one covered in that's soft hairy stuff (I dread to think what it is)

No advance on pickled onions? For the definition of rattlers?

They're the warmed over unsold chips from lunch time served at tea time before the fresh fry.

Or worse, overnight served at lunctime.

Grim, over-cooked, dark, satanic chips.

Is there such a thing as a bad chip?

Bastad! I was going to say that as well!

Funnily enough, the tastiest chips I've ever had, even tastier than Olley's, were the ones at the local chinese, which must have been cooked in sesame oil. They were absolutely lovely. That chinese has been there some 30 years as well.

DavidPayne wrote:No advance on pickled onions? For the definition of rattlers?

They're the warmed over unsold chips from lunch time served at tea time before the fresh fry.

Or worse, overnight served at lunctime.

Grim, over-cooked, dark, satanic chips.

Is there such a thing as a bad chip?

Not heard the expression before but bad chip shops do diabolical things. Pies that have been warmed up twice with hard dried up meat inside are bloody horrible. I knew a chippy that sold last nights leftover fish cold at half price. Not a good thing but better than warming it up again. Good chippys are not easy to find and busy popular ones are usually the best. I like my fish fried while I wait with freshly fried chips. If a chippy opens at say 6 in the evening I wont go until after 7, by then the lunchtime warmups have gone.

Its a reference to the noise the chip shop man makes as he struggles to make up with his metal server.