Anyone want to tell Birdseye they appreciate freedom of speech and women's rights

Stock used to cook cabbage or to make Pea Wack (as in dried pea soup).

We used to have boiled bacon (with onion sauce) and my mum always made pea soup with the stock and any leftovers.

Errol

Blimey, that sounds like a Klingon recipe.

And then more blood in the broth, because it wasn't metallic enough yet I guess.

I'll stick to the regular pho that has bits of brisket or flank steak,

Even though I love black pudding I'd draw the line at that blood soup Angry jellied blood????.......

It's blood for me. DH loves this Vietnamese soup that has both blood in the broth and little cubes of jellied blood and I just can't do it. Normally we share everything but his blood soup he's welcome to have all to himself.

You're braver than me Angry!

I have always had trouble with jelly, it's boak inducing and savoury jelly is the absolute worst so things like potted meat, pork pies etc are problematic for me...

"Potted meat" always worried me a bit as a child. It was the type of meat not being specified that had me side-eyeing it a bit. Was good on toast though!

Chow Mein!
I seem to remember that we didn't always get the crispy crackers as they had to be cooked and the parents mostly didn't want to do it. I loved that one when they did though.

Black pudding is food of the gods. I've been to Bury specifically to buy some but I couldn't deal with the big lumps of fat. I think Stornoway is the best.

Up here it's usually ham hock for soup as Angry's mentioned, but I do remember ham ribs being used too.

Regional food is fascinating. My mum liked stuff such as cod roe fried & put on toast (with fried egg on top) and potted hough - now that gives me the boak!

I also remember trying to explain what a ham hock is to DH once when I was making soup. He was confused, so I think the use of those is highly location-specific too.

I didn't know you could get bacon in ribs form so I think that one may be local!

The DH loves black pudding. He puts a little bit in a beef casserole and gets pissy when the kids pick it out.

It's inclusion is controversial in Lancashire HotPot - some say it's authentic, others not.

Regional dishes. :)

How many people (outside Liverpool and the general NW of England) had sheet ribs for dinner? (Salted, short bacon ribs.) Boiled, the bones chewed for the marrow. Stock used to cook cabbage or to make Pea Wack (as in dried pea soup).

The DH loves black pudding. He puts a little bit in a beef casserole and gets pissy when the kids pick it out.

sometimes it was a Vesta packet thing - was there one with crispy prawn cracker thing

Yes, yes, yes! That was another bread and pullet item for me. Vesta packet chow mein and you had crispy noodles to fry!

Took my non-British DH to a chippie once when we were visiting family.

Him - Surely it can't that that good? It's just fish.

Him half an hour later - Wow this is amazing why isn't it like this when you get it anywhere else?

He declined dad's offer to try the black pudding though. Wise decision!

Lang
We agree! The cheese and ham one was my absolute favourite!!!!
And I can't believe they still make them!

Angry I think TTs have been around for ages ?

Saturday night was chippy in our house, with me wanting a deep fried pizza supper and my mum despairing
or sometimes it was a Vesta packet thing - was there one with crispy prawn cracker thingys...?

I used to have Toast Toppers on Saturdays because Mum and Dad declared Saturdays as "bread and pullet" days - that is, you had to fend for yourself. My nan called those days "shit and sugar" days. I think some people also used to say "duck and roll" to mean the same thing.

Good lord, Heinz still do Toast Toppers:

www.heinz.co.uk/Products/Spreads-and-Pickles/Ranges/Toast-Toppers/Mushroom-and-Bacon

I don't remember these. Is this one of those products that was only around for a few years and I missed it or did my mum just not like it?

(In our evil misandrist household mum bought what she liked and though I'd like and if dad wanted something different he could go pick it up himself, for which I thank my mum, since my dad likes black pudding and anything with blood as an ingredient gives me the boak.)

OMG. Toast toppers! The cheese and ham one!

Oh my Althea so many carbs in an Ulster Fry.

I can't believe I've never even heard of the meaty Ulster Fry arran, I'm curious now...plus you've reminded me about that bacon fry stuff in a tin - I loved that as a kid. Also Toast Toppers. And Haslet.

Right, time for breakfast...

I can feel a stock up on chicken dippers and fishfingers coming on

x-posted - just in time to see someone post about the other Ulster Fry :)

Mind, I'm easy - proper Ulster Fry in a well-fired morning roll, a stottie, Staffordshire oatcake - my lot would be fighting like gannets.

Many people think that an Ulster Fry is the full cooked breakfast with potato farls and soda bread, e.g., Ulster Fry

In Liverpool, Ulster Fry is a meat product that is like a thinly-sliced not-chorizo with red rind in larger, non-circular form and it's typically purchased from a supermarket deli (along with liver sausage which should be fried as part of a mixed grill along with black pudding etc.). The only place that I know that sell it don't have a photograph: Blood's Ulster Fry (Lockwood's of Liverpool mention it but, again, no photograph. You'd think it's a regional shame or something.)

Some people offer tinned bacon fry as a substitute for Ulster Fry. They are to be pitied yet abjured.

So not just in Liverpool after all, then! I'm not keen on the baked beans or any sausage other then the square kind for breakfast but will happily hoover up any leftover potato related goodies or bread.