Bristol Fasion
- Thread starter Tengu
- Start date
and wallfish
We have Cheddar cheese and scrumpy so no need for anything else really ;-)
Oh and the snails mentioned above on the Mendips.....
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Oh and the snails mentioned above on the Mendips.....
BBC - Somerset - Entertainment and Leisure - Could snail eating return to Somerset?
TV Chef Phil Vickery has made an astonishing discovery - it's not just the French who are prone to scoffing snails! He's discovered snail eating was quite popular in Somerset in the 1960s. But do we still have an appetite to munch a mollusc?
www.bbc.co.uk
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Probably worth mentioning them as no doubt they'll change the name of them soon as they have with anything else that mentions Edward Colston in Bristol!
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Cider Apple cake
Sausage and mash
Pasties
Cider
Bristol doesn't realy have much in the way of local food except the buns and Clark pie, but anything using pork, cider, and apples is fairly local.
Being a trading port, Bristol has always had many influences from around the world as regards food, for a good few hundred years.... Jamaican being very popular. So maybe a Jamaican goat recipe?
Sausage and mash
Pasties
Cider
Bristol doesn't realy have much in the way of local food except the buns and Clark pie, but anything using pork, cider, and apples is fairly local.
Being a trading port, Bristol has always had many influences from around the world as regards food, for a good few hundred years.... Jamaican being very popular. So maybe a Jamaican goat recipe?
All helpful things to know. I myself am trying not to repeat themes.
So, by including Marmalade in Oxford them I free up a Scottish slot.
There seems to be a lot of regional variation on similar themes, -in Wiltshire we have Bacon fraize which is like Toad in the hole with bacon instead of sausages.
And the Scottish Rumbledethumps is a variant on Bubble and squeak, (A dish to use up leftovers from Sunday dinner)
(Why they cant simply cook enough for everyone like Dad does I do not know)
I may use Bristol as a Bucket category, -I can put in traditional dishes I havent otherwise found homes for.
Caribbean recipes sound a good idea but that might have to be used (respectfully, though GB versions of foreign foods are not beyond possibilities, -even as far back as Chaucers time we imported several variants of curry powder into the country) in a different way, seeing as our Afro-Caribbean society are across the road (and these days the Afro-Caribbean shop) Our area is certainly diverse (and poor)
So, by including Marmalade in Oxford them I free up a Scottish slot.
There seems to be a lot of regional variation on similar themes, -in Wiltshire we have Bacon fraize which is like Toad in the hole with bacon instead of sausages.
And the Scottish Rumbledethumps is a variant on Bubble and squeak, (A dish to use up leftovers from Sunday dinner)
(Why they cant simply cook enough for everyone like Dad does I do not know)
I may use Bristol as a Bucket category, -I can put in traditional dishes I havent otherwise found homes for.
Caribbean recipes sound a good idea but that might have to be used (respectfully, though GB versions of foreign foods are not beyond possibilities, -even as far back as Chaucers time we imported several variants of curry powder into the country) in a different way, seeing as our Afro-Caribbean society are across the road (and these days the Afro-Caribbean shop) Our area is certainly diverse (and poor)
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