They didn't, but that was a decent chippy too. Sadly, they've both gone now, but Anlaby now has Frydays, which is a brilliant chippy.
I can't imagine what that must taste like, it sound as crazy as the deep fried mars bars the sell up here, and I have never dared to try one of them either.
Sorry to hear they have both gone, I will have to give this Frydays a try after a pint in the Red lion (if that still there) when I am down next?
The Red Lion is still alive, but is a bit of shadow of it's former self. Frydays is just opposite the pub.
Sorry to hear they have both gone, I will have to give this Frydays a try after a pint in the Red lion (if that still there) when I am down next?
It was still open last time I was around, I nipped in for a pint, but it looked seriously tatty, has it shut recently?
Thursday 1. Take a full rack (set) of bacon ribs (buy on Thursday); soak in frequently refreshed cold water to reduce the saltiness. Friday 2. Slowly boil in a very big broth pan, topping up with fresh boiling water when needed â the liquor must be maintained. 3. Boil until the ribs fall apart and eat (some, not all) with good bread and a proper butter. 4. Remove all remaining bone and keep liquor + meat; top-up with boiling water to give a good pan-full. 5. Steep a couple of packets of dried peas overnight â donât skimp, be bold! Saturday - day 6. During the morning put the pan on heat and add the peas â be careful, boil very slowly and then simmer or you will have a pea explosion. 7. Top up if more than an inch of level has dropped. 8. Enjoy your first taste of quality pea soup for lunch or tea â eat the remaining meat, bit save plenty of soup for supper. Saturday â night 9. Out on the hoy at Dee St Club (or Albert Club before that) â Hull Brewery bitter and a few drams; then a walk home with the gang. 10. The women walk home to get the drinks poured and the pea soup warmed through; the pyrex dishes (reasonable size) are brought out for the grand finale. 11. The lads pop into the chippie (Hartleys âJack & Rene â corner Westbourne/Woodcock St; next to Ivor Watts grocery)) and pick up the Haddock, chips + scraps). 12. Unwrap the paper and put the fishânâchips in a dish, then salt, pepper and vinegar them. 13. Then pour over liberal amounts of pea soup so the fish/n/chips float. 14. Enter the kingdom of heaven in the late 60âs early 70âs! Now thatâs 14 steps to how to eat your fish and chips and the peas are the key! Donât forget the scraps (or batter as they are known up here) Carrots do not belong in pea soup, that would be a disgrace; just peas and thehn more peas!! Sunday - open the windows!!
Back from Huddersfield tomorrow in time for Saturday's game. Fish and chips for dinner. Only decision is Burstwick or Hedon?! Or even Bilton? Fish better from Hedon but chips better from Burstwick. Bilton probably most convenient. Decisions, decisions, decisions.
i think Cameron and his puppy dog, Clegg now have legislation in place that if enough signatures can be gained for any issue, they guarantee a parliamentary debate
if your on your way home from huddersfield anyway, dont waste your time anywhere in hull. Call in at either lower greetland or holywell on the stainland road for the best fish and chips around. no skin on the fish as standard of course being in wessie and just a short trip over ainley top for you through blackley well worth it
You had me, until you started to pour soup over a freshly fried piece of Haddock. The chips , at a push, but not the fish.
