Frances Posted February 8, 2009 Share Posted February 8, 2009 Kippers - brought to the IOM from Germany via Scandinavia do you have a reference for this ? - the manx in 18th C and earlier preserved herring by salting in barrels (the white herring) though air dried red-herrings were produced. The smoke cured Manx Kipper came later in 19th century and is generally credited to English development. (The roll-mops preserved using vinegar are widespread from the Baltic herring) Link to comment Share on other sites More sharing options...
cheesypeas Posted February 8, 2009 Share Posted February 8, 2009 'Manx' phrases which aren't Manx: 'fella' "Heyy boyy" Oh, and 'yessir'. I have a book from the 1800s about Ireland and the Irish, the word 'yessir' is used as an example of Irish colloquialism. As for chips, cheese and gravy being national food? I would say we would have better claim to 'fish and chips'. You'll probably find about 80% of Manx in Irish language dictionaries. 'Fella' and "Heyy Boyy" are Anglicized Manx Gaelic. I don't agree with the chips, cheese and gravy thing either - I've never had it. Fish and chips could make a good claim, but a bit sad since we don't land our own cod or haddock anymore. I'd go for kippers, queenies, Manx lamb, and, in recent years, Manx beef, as quality products worthy of being the national dish. You would have been lucky to sample quality Manx beef in the Isle of Man. All of the best stuff has been exported for years. We only get let with the crap frankly. That's why tons of the stuff has been imported from Ireland for the last 20 years. Better quality than local, and cheaper even when import costs included. Link to comment Share on other sites More sharing options...
Freggyragh Posted February 8, 2009 Share Posted February 8, 2009 Total crap. Irish beef was imported 20 years ago when Manx beef was awful. That hasn't been the case for quite a while now. Manx beef is now seriously good. Though probably not that good in the supermarkets. Link to comment Share on other sites More sharing options...
Sebrof Posted February 8, 2009 Share Posted February 8, 2009 'Manx' phrases which aren't Manx: 'fella' "Heyy boyy" Oh, and 'yessir'. I have a book from the 1800s about Ireland and the Irish, the word 'yessir' is used as an example of Irish colloquialism. As for chips, cheese and gravy being national food? I would say we would have better claim to 'fish and chips'. You'll probably find about 80% of Manx in Irish language dictionaries. 'Fella' and "Heyy Boyy" are Anglicized Manx Gaelic. I don't agree with the chips, cheese and gravy thing either - I've never had it. Fish and chips could make a good claim, but a bit sad since we don't land our own cod or haddock anymore. I'd go for kippers, queenies, Manx lamb, and, in recent years, Manx beef, as quality products worthy of being the national dish. I think Queenies have the best claim. They're not exactly common elsewhere in the British Isles, whereas kippers, lamb, and beef are ubiquitous. They're also delicious. Chips, cheese, and gravy sounds very nasty. S Link to comment Share on other sites More sharing options...
Sebrof Posted February 8, 2009 Share Posted February 8, 2009 Total crap. Irish beef was imported 20 years ago when Manx beef was awful. That hasn't been the case for quite a while now. Manx beef is now seriously good. Though probably not that good in the supermarkets. Quite agree. Had some superb local beef recently. Irish beef is so full of steroids and overdoses of anti-biotics that it's a danger to health. S Link to comment Share on other sites More sharing options...
Bananaman Posted February 8, 2009 Share Posted February 8, 2009 I have a cracking recipe for Beef Oxford, very English sounding recipe. I had something very similar in Ypres but can't for the life of me remember what it was called. It went very well with a big bowl of chips. It involves green peppars, apricot jam and lots of ginger. If anyone could help me with the Flemish name of this dish I'll then post something relevant. Maybe? Link to comment Share on other sites More sharing options...
Gladys Posted February 8, 2009 Share Posted February 8, 2009 You would have been lucky to sample quality Manx beef in the Isle of Man. All of the best stuff has been exported for years. We only get let with the crap frankly. That's why tons of the stuff has been imported from Ireland for the last 20 years. Better quality than local, and cheaper even when import costs included. Manx beef is very good quality. When we visited before finally returning, we would always take back a few joints because it was so very tasty. Admittedly, that was at the time that the only beef you could buy in the UK was either embryonic or juvenile because of the CJD fiasco, but Manx meat, on the taste scale, is far superior to UK equivalents. If the best is being exported, then we must have a very high quality because the shoite is excellent. Link to comment Share on other sites More sharing options...
%age Posted February 8, 2009 Share Posted February 8, 2009 . . . . . You'll probably find about 80% of Manx in Irish language dictionaries. 'Fella' and "Heyy Boyy" are Anglicized Manx Gaelic. I can't agree. 'Fella' as used in its present context seems to be quite recent (such as 'the young fella' or 'the quair fella' maybe, but for example 'alright fella' seems to be a scouserism). You'll be telling me that Andreas should be pronounce And-rus next. Link to comment Share on other sites More sharing options...
John Wright Posted February 8, 2009 Author Share Posted February 8, 2009 lancashire hot pot, irish stew and scouse are all variations ofa a stew produced by the norse invaders, including derivation of the word scouse Link to comment Share on other sites More sharing options...
Lonan3 Posted February 8, 2009 Share Posted February 8, 2009 And spaghetti. Brought to Italy from China by Marco Polo. S Pure myth. The first certain record of noodles cooked by boiling is in the Jerusalem Talmud, written in Aramaic in the 5th century AD. The word used for the noodles was itriyah. In Arabic references this word stands for the dried noodles purchased from a vendor, rather than homemade noodles which would have been fresh. Dried noodles are portable, while fresh must be eaten immediately. More than likely, pasta was introduced during the Arab conquests of Sicily, carried in as a dry staple. The Arab geographer, Al Idrisi wrote that a flour-based product in the shape of strings was produced in Palermo, then an Arab colony. Link to comment Share on other sites More sharing options...
cheeky boy Posted February 8, 2009 Share Posted February 8, 2009 Just returning from a tour of SE Asia where dog is a popular if not national dish The lurcher types were a bit chewy (when you could catch one ) but the small furry cuddly ones just melted in the mouth Could someone please post a link to this on the "why I hate militant dog owner" thread Link to comment Share on other sites More sharing options...
Frances Posted February 8, 2009 Share Posted February 8, 2009 I can't agree. 'Fella' as used in its present context seems to be quite recent (such as 'the young fella' or 'the quair fella' maybe, but for example 'alright fella' seems to be a scouserism). T.E.Brown recent ? Ugly he was, most desperate, For all the world like a suckin’ skate. But the eyes ! the eyes ! Why—blow the fella! He could spread them out like a rumberella Link to comment Share on other sites More sharing options...
P.R.O.P Posted February 8, 2009 Share Posted February 8, 2009 I hiked up Whistlers Mountain in Canada a few years ago there was a resurant near the top that had someting called pooteen on the menu when asked what it was they said chips cheese and gravy I near wet myself with laughter. It was also on the menu of the Fairmount at Lake Louise Link to comment Share on other sites More sharing options...
manshimajin Posted February 8, 2009 Share Posted February 8, 2009 Quite agree. Had some superb local beef recently. Irish beef is so full of steroids and overdoses of anti-biotics that it's a danger to health. The answer to all this is 'know your butcher'. Anything bought in a supermarket is likely to have very high moisture content as it has not been hung properly. I go to two butchers when I am in Ireland, one, O'Flynns, in Cork City and the other Tony Healey's in Nenagh. Tony has his own cattle - none of this Aberdeen Angus rubbish that is just not suited to Ireland, but Herefords who manage the damp weather much better. He says he feeds them on the miracle food - grass. Both butchers hang their meat properly and it is delicious. Whatever it was they fed UK cattle with to generate BSE does not bear thinking about! Stick to a butcher you know and who knows the farmer, or is the farmer. Avoid supermarket meat. Link to comment Share on other sites More sharing options...
monasqueen Posted February 8, 2009 Share Posted February 8, 2009 lancashire hot pot, irish stew and scouse are all variations ofa a stew produced by the norse invaders, including derivation of the word scouse Scouse is still available in Norway. There's a bar in Bergen that produces a very fine version of it. Link to comment Share on other sites More sharing options...
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