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Post by Deleted on May 5, 2014 6:45:34 GMT
I know quite a few Stokies who say "Baloney". Is this one of ours?
Sent from my Nexus 7 using proboards
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Post by Deleted on May 5, 2014 9:15:27 GMT
Ar anner shoor wethur ees gorra grain at atow , jus tow dim abight weerin it a rind ere that's ow 'Im? 'IM??? 'IM??????Arm an 'ER !!!Thee knowst……… a LEEDY !!!!!!!!!!!!!!! A a knowst thar a wonner towkin a bite thee ,a was onner bite Im frum Orstrala , wot sees cowed Sid or summat , ay was on ere thuther nate towkin a bite grain ats
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Post by murphthesurf on May 5, 2014 12:04:49 GMT
flip - last part of a fag nip - part of a fag nipped out to smoke later " coss save uz flip?" "aar goo on." or "nippin eet mate." '"tanner", as in: "This buzz gooin Talke?" "Aar mate" "Bite tarme, tanner said a word ow' dee."Err, goo on then Murph a will lend that tin at off thee, dunna marra which Aaaarv oney jusss gorrreeet!
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Post by davethebass on May 6, 2014 20:07:10 GMT
'Im? 'IM??? 'IM??????Arm an 'ER !!!Thee knowst……… a LEEDY !!!!!!!!!!!!!!! A a knowst thar a wonner towkin a bite thee ,a was onner bite Im frum Orstrala , wot sees cowed Sid or summat , ay was on ere thuther nate towkin a bite grain ats Surry If a caused a consternation, a thowt theest on abite murph's tin ats bisp
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Post by davethebass on May 6, 2014 20:16:39 GMT
flip - last part of a fag nip - part of a fag nipped out to smoke later " coss save uz flip?" "aar goo on." or "nippin eet mate." '"tanner", as in: "This buzz gooin Talke?" "Aar mate" "Bite tarme, tanner said a word ow' dee."Err, goo on then Murph a will lend that tin at off thee, dunna marra which Aaaarv oney jusss gorrreeet! Ta duck, ar onner best comaydian, look on monkey truck dravers face were woth eet tho
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Post by davethebass on May 6, 2014 20:20:42 GMT
monkey truck - bus from PMT- Public Monkey Trucks
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Post by Deleted on May 6, 2014 21:05:39 GMT
A a knowst thar a wonner towkin a bite thee ,a was onner bite Im frum Orstrala , wot sees cowed Sid or summat , ay was on ere thuther nate towkin a bite grain ats Surry If a caused a consternation, a thowt theest on abite murph's tin ats bisp Sow rate mayte arm a bit confyowsed me sen , ow thays tin ats an grain ats , are dunner if arm coomin or goo in
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Post by davethebass on May 6, 2014 21:31:07 GMT
for any lobby scholars out theer, a lended this from wiki: The first known use of the term "lobscouse" is dated 1706, according to Webster's dictionary.[1] Smollet refers to "lob's course" in 1750.[2] The roots of the word are unknown,[1] but there are at least three competing theories. It has been suggested that the dish is "almost certainly" of Baltic origin,[3] and labs kaussin Latvian and labas kaušas in Lithuanian both mean "good ladleful".[4] A similar dish,lapskaus, is traditional in Norway. Another theory posits a Low German origin fromlappen (dewlap) and kaus(bowl).[5] An English origin has also been proposed: through "lout’s course", via "lob’s course" to "lobscouse".[3] Recipe and variantsEdit Nineteenth century sailors made lobscouse by boiling salted meat, onions and pepper, with ship's biscuit used to thicken the dish.[6] Modern English scouse resembles the Norwegian lapskaus, although it differs from the German and Scandinavian labskaus, which is similar to hash[citation needed]. Scouse is a stew, similar toLancashire hotpot, usually ofmutton, lamb (often neck) or beef with vegetables, typically potatoes, carrots and onions. It is commonly served with pickled beetroot or cabbage and bread.Scouse is strongly associated with Liverpool, where it remains popular and is a staple of localpub and café menus, although recipes vary greatly and often include ingredients which are inconsistent with the thrifty roots of the dish. "Scouse" has become part of a genre of slang terms which refer to people by stereotypes of their dietary habits, e.g. Limey, Rosbif (for the English), and Kraut (for Germans).In St. Helens, the dish is often called "lobbies" and usescorned beef as the meat. InWigan "lobbies" is often made using tinned stewing steak as the meat. A further variety of the dish is "blind Scouse", madewithout meat, although it would likely have used cheap "soup bones" for flavouring the broth (prior to WW2, such meat bones could be sold to bone dealers after being used and for the same price as originally purchased from the butcher[citation needed]). The dish is also popular in Leigh with local residents sometimes being referred to as 'Lobbygobblers'.A variant lobscaws or lobsgawsis a traditional dish in North Wales, normally made with braising or stewing steak, potatoes, and any other vegetable available,or made with mutton it is known as cawl.The food was traditionally regarded as food for farmers and the working-class people of North Wales, but is now popular as a dish throughout Wales. The recipe was brought by the canal barges[citation needed] to Stoke-on-Trent where it is called "lobby", the shortened version of "lobscous".Well done for finding this, Dave. That's a very interesting point (haven't heard it before), and there might well be some truth in it because the canals were widely used by our area's various pottery manufacturers, especially Josiah Wedgwood, in their firms' early days when they needed to transport their wares - across the country in general, but primarily to their London showrooms where they could be publicised to maximum effect. Canals were a huge boon to the 'young' pottery industry in this way because of the gentle movement whilst the goods were in transit - the previous mode had been to transport the wares in huge baskets carried by packhorses, with the pottery packed in straw, however this was costly and time-consuming as each horse could carry only a limited amount, plus the journey to the London showrooms took several days, meaning that the horses had to be fed/watered and unloaded/reloaded daily, with the result that much of the fragile cargo got broken en route. The horses and their handlers then had to make the return journey. I suppose carts must also have been used, but on the old rough and bumpy roads, even with the masses of straw used as packaging material, there was still, for such fragile cargo, the high breakage problem. So, in the early days, canals proved to be the ideal transport option. Apologies to the many Oaters who already know all of this…… just thought some of the younger or out-of-the-area SCFCers might be interested in this aspect of everyday life in the early days of the industry that gave rise to naming the area 'The Potteries' and the possible link to Lobby - one of the favourite (along with oatcakes!) local foods of generations of 'Potters'. Any road up, arm off nah fer bewk me ollydeez. Arm geen up Blackpeuw fer a thraywick, an' arm ooopin Bisp'll purruz up inniz bok bedrewwem fer save on th' cost o' th' boedin izez. Ast sane em? Thee want a foechoowen! Bin maynin say mower abite canal barges ow wik, burrow that fitbow destructed uz. A kept purrin eet off like eet was omewerk! That was interesting about the pack horses, I never knew all that. You painted a picture there, thanks for that. Another piece in the jigsaw of potteries history. Did you know about the white clay (kaolin) from Cornwall? They took it by cart from the quarries to harbours on the west coast of Cornwall. From there it went by small boats to Bristol docks. From there by ship to Liverpool docks. And finally by barge along the Trent Mersey canal. Coal (and iron and ware i'd think) went the other way, for export from Liverpool. Sorry no reference, I lent the book ages ago. I'll try find It though. Well, theer thee at ark, sorry if thee owreddy knowd eet...back ter fitbow then...
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Post by murphthesurf on Apr 3, 2015 18:55:26 GMT
'Ang on.............
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Post by murphthesurf on Apr 3, 2015 19:03:07 GMT
for any lobby scholars out theer, a lended this from wiki: The first known use of the term "lobscouse" is dated 1706, according to Webster's dictionary.[1] Smollet refers to "lob's course" in 1750.[2] The roots of the word are unknown,[1] but there are at least three competing theories. It has been suggested that the dish is "almost certainly" of Baltic origin,[3] and labs kaussin Latvian and labas kaušas in Lithuanian both mean "good ladleful".[4] A similar dish,lapskaus, is traditional in Norway. Another theory posits a Low German origin fromlappen (dewlap) and kaus(bowl).[5] An English origin has also been proposed: through "lout’s course", via "lob’s course" to "lobscouse".[3] Recipe and variantsEdit Nineteenth century sailors made lobscouse by boiling salted meat, onions and pepper, with ship's biscuit used to thicken the dish.[6] Modern English scouse resembles the Norwegian lapskaus, although it differs from the German and Scandinavian labskaus, which is similar to hash[citation needed]. Scouse is a stew, similar toLancashire hotpot, usually ofmutton, lamb (often neck) or beef with vegetables, typically potatoes, carrots and onions. It is commonly served with pickled beetroot or cabbage and bread.Scouse is strongly associated with Liverpool, where it remains popular and is a staple of localpub and café menus, although recipes vary greatly and often include ingredients which are inconsistent with the thrifty roots of the dish. "Scouse" has become part of a genre of slang terms which refer to people by stereotypes of their dietary habits, e.g. Limey, Rosbif (for the English), and Kraut (for Germans).In St. Helens, the dish is often called "lobbies" and usescorned beef as the meat. InWigan "lobbies" is often made using tinned stewing steak as the meat. A further variety of the dish is "blind Scouse", madewithout meat, although it would likely have used cheap "soup bones" for flavouring the broth (prior to WW2, such meat bones could be sold to bone dealers after being used and for the same price as originally purchased from the butcher[citation needed]). The dish is also popular in Leigh with local residents sometimes being referred to as 'Lobbygobblers'.A variant lobscaws or lobsgawsis a traditional dish in North Wales, normally made with braising or stewing steak, potatoes, and any other vegetable available,or made with mutton it is known as cawl.The food was traditionally regarded as food for farmers and the working-class people of North Wales, but is now popular as a dish throughout Wales. The recipe was brought by the canal barges[citation needed] to Stoke-on-Trent where it is called "lobby", the shortened version of "lobscous".Well done for finding this, Dave. That's a very interesting point (haven't heard it before), and there might well be some truth in it because the canals were widely used by our area's various pottery manufacturers, especially Josiah Wedgwood, in their firms' early days when they needed to transport their wares - across the country in general, but primarily to their London showrooms where they could be publicised to maximum effect. Canals were a huge boon to the 'young' pottery industry in this way because of the gentle movement whilst the goods were in transit - the previous mode had been to transport the wares in huge baskets carried by packhorses, with the pottery packed in straw, however this was costly and time-consuming as each horse could carry only a limited amount, plus the journey to the London showrooms took several days, meaning that the horses had to be fed/watered and unloaded/reloaded daily, with the result that much of the fragile cargo got broken en route. The horses and their handlers then had to make the return journey. I suppose carts must also have been used, but on the old rough and bumpy roads, even with the masses of straw used as packaging material, there was still, for such fragile cargo, the high breakage problem. So, in the early days, canals proved to be the ideal transport option. Apologies to the many Oaters who already know all of this…… just thought some of the younger or out-of-the-area SCFCers might be interested in this aspect of everyday life in the early days of the industry that gave rise to naming the area 'The Potteries' and the possible link to Lobby - one of the favourite (along with oatcakes!) local foods of generations of 'Potters'. Any road up, arm off nah fer bewk me ollydeez. Arm geen up Blackpeuw fer a thraywick, an' arm ooopin Bisp'll purruz up inniz bok bedrewwem fer save on th' cost o' th' boedin izez. Ast sane em? Thee want a foechoowen!
Here we are! Quite a bit about lobby and its origins, mainly courtesy of Dave.....plus more old Stokie words and expressions in the thread.......
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Post by harryburrows on Apr 3, 2015 19:06:33 GMT
Well done for finding this, Dave. That's a very interesting point (haven't heard it before), and there might well be some truth in it because the canals were widely used by our area's various pottery manufacturers, especially Josiah Wedgwood, in their firms' early days when they needed to transport their wares - across the country in general, but primarily to their London showrooms where they could be publicised to maximum effect. Canals were a huge boon to the 'young' pottery industry in this way because of the gentle movement whilst the goods were in transit - the previous mode had been to transport the wares in huge baskets carried by packhorses, with the pottery packed in straw, however this was costly and time-consuming as each horse could carry only a limited amount, plus the journey to the London showrooms took several days, meaning that the horses had to be fed/watered and unloaded/reloaded daily, with the result that much of the fragile cargo got broken en route. The horses and their handlers then had to make the return journey. I suppose carts must also have been used, but on the old rough and bumpy roads, even with the masses of straw used as packaging material, there was still, for such fragile cargo, the high breakage problem. So, in the early days, canals proved to be the ideal transport option. Apologies to the many Oaters who already know all of this…… just thought some of the younger or out-of-the-area SCFCers might be interested in this aspect of everyday life in the early days of the industry that gave rise to naming the area 'The Potteries' and the possible link to Lobby - one of the favourite (along with oatcakes!) local foods of generations of 'Potters'. Any road up, arm off nah fer bewk me ollydeez. Arm geen up Blackpeuw fer a thraywick, an' arm ooopin Bisp'll purruz up inniz bok bedrewwem fer save on th' cost o' th' boedin izez. Ast sane em? Thee want a foechoowen!
Here we are! Quite a bit about lobby and its origins, mainly courtesy of Dave.....plus more old Stokie words and expressions in the thread....... Well done murph you're a tech wizard to find it
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Post by harryburrows on Apr 3, 2015 19:11:53 GMT
Well done for finding this, Dave. That's a very interesting point (haven't heard it before), and there might well be some truth in it because the canals were widely used by our area's various pottery manufacturers, especially Josiah Wedgwood, in their firms' early days when they needed to transport their wares - across the country in general, but primarily to their London showrooms where they could be publicised to maximum effect. Canals were a huge boon to the 'young' pottery industry in this way because of the gentle movement whilst the goods were in transit - the previous mode had been to transport the wares in huge baskets carried by packhorses, with the pottery packed in straw, however this was costly and time-consuming as each horse could carry only a limited amount, plus the journey to the London showrooms took several days, meaning that the horses had to be fed/watered and unloaded/reloaded daily, with the result that much of the fragile cargo got broken en route. The horses and their handlers then had to make the return journey. I suppose carts must also have been used, but on the old rough and bumpy roads, even with the masses of straw used as packaging material, there was still, for such fragile cargo, the high breakage problem. So, in the early days, canals proved to be the ideal transport option. Apologies to the many Oaters who already know all of this…… just thought some of the younger or out-of-the-area SCFCers might be interested in this aspect of everyday life in the early days of the industry that gave rise to naming the area 'The Potteries' and the possible link to Lobby - one of the favourite (along with oatcakes!) local foods of generations of 'Potters'. Any road up, arm off nah fer bewk me ollydeez. Arm geen up Blackpeuw fer a thraywick, an' arm ooopin Bisp'll purruz up inniz bok bedrewwem fer save on th' cost o' th' boedin izez. Ast sane em? Thee want a foechoowen!
Here we are! Quite a bit about lobby and its origins, mainly courtesy of Dave.....plus more old Stokie words and expressions in the thread....... The most interesting bit in there was the bit about pickled red cabbage , when I did my apprenticeship at the old North stafford hotel in the 60 s we always served it with hot pots and also Irish stew . Never saw it anywhere else , thought it was just a Stoke thing
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Post by murphthesurf on Apr 3, 2015 19:17:13 GMT
Here we are! Quite a bit about lobby and its origins, mainly courtesy of Dave.....plus more old Stokie words and expressions in the thread....... Well done murph you're a tech wizard to find it Aw, shucks! (**she blushes coyly**) Ta ever so!
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Post by murphthesurf on Apr 3, 2015 19:22:09 GMT
Here we are! Quite a bit about lobby and its origins, mainly courtesy of Dave.....plus more old Stokie words and expressions in the thread....... The most interesting bit in there was the bit about pickled red cabbage , when I did my apprenticeship at the old North stafford hotel in the 60 s we always served it with hot pots and also Irish stew . Never saw it anywhere else , thought it was just a Stoke thing I've never heard of pickled red cabbage served with Irish Stew, Hotpot, etc....... but then again, I've led a VERY sheltered life..... Honest, Guv!
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Post by harryburrows on Apr 3, 2015 19:24:39 GMT
The most interesting bit in there was the bit about pickled red cabbage , when I did my apprenticeship at the old North stafford hotel in the 60 s we always served it with hot pots and also Irish stew . Never saw it anywhere else , thought it was just a Stoke thing I've never heard of pickled red cabbage served with Irish Stew, Hotpot, etc....... but then again, I've led a VERY sheltered life..... Honest, Guv! It's in davethebass bit
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Post by murphthesurf on Apr 3, 2015 20:43:13 GMT
I've never heard of pickled red cabbage served with Irish Stew, Hotpot, etc....... but then again, I've led a VERY sheltered life..... Honest, Guv! It's in davethebass bit Oh, yes, thanks. I know braised red cabbage (often cooked with apples or sultanas mixed in with it) is a classic accompaniment to roast goose, but I don't fancy pickled red cabbage with the dishes you mentioned. I've never made lobby, but would love to have a go at it. We probably had it every week or so at home as a winter meal when I was little, but sadly I never learned how to make it before the family had all 'left us'.
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Post by harryburrows on Apr 4, 2015 1:32:22 GMT
Oh, yes, thanks. I know braised red cabbage (often cooked with apples or sultanas mixed in with it) is a classic accompaniment to roast goose, but I don't fancy pickled red cabbage with the dishes you mentioned. I've never made lobby, but would love to have a go at it. We probably had it every week or so at home as a winter meal when I was little, but sadly I never learned how to make it before the family had all 'left us'. Love braised red cabbage with roast pork , finish with a bit of honey or red currant jelly
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Post by JoeinOz on Apr 4, 2015 6:00:33 GMT
Sturd owt?
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Post by davethebass on Apr 4, 2015 23:24:45 GMT
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Post by murphthesurf on Apr 4, 2015 23:40:49 GMT
May nayther. Eh up, Deev th'boss! Weest bin?! Anna sane thee on 'ere fer a thraywick o mowa!
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Post by davethebass on Apr 5, 2015 5:10:11 GMT
May nayther. Eh up, Deev th'boss! Weest bin?! Anna sane thee on 'ere fer a thraywick o mowa! Shw mae cariad! S' all cool gravy dood, me a mash it up an a nice up da place wid dem bad soun' wi' me base, owat shug, orate? Theer thee at, thray engleesh dieleks plus welsh, owe in one post... edit: an a conna toke any on em rate bite looks on eet!
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Post by bathstoke on Apr 5, 2015 8:32:38 GMT
Conner, wunner, dunner, inner, shonner...
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Post by murphthesurf on Apr 5, 2015 13:12:53 GMT
May nayther. Eh up, Deev th'boss! Weest bin?! Anna sane thee on 'ere fer a thraywick o mowa! (1) Shw mae cariad! S' all cool gravy dood, me a mash it up an a nice up da place wid dem bad soun' wi' me base, owat shug, orate? (2) Theer thee at, thray engleesh dieleks plus welsh, owe in one post... (3) edit: an a conna toke any on em rate bite looks on eet! 1) Yerra think agorremo! 2) One is very impressed. (One does speak a little Welsh!) 3) Wella thote thee were o bostin'!
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Post by murphthesurf on Apr 14, 2019 8:12:01 GMT
for any lobby scholars out theer, a lended this from wiki: The first known use of the term "lobscouse" is dated 1706, according to Webster's dictionary.[1] Smollet refers to "lob's course" in 1750.[2] The roots of the word are unknown,[1] but there are at least three competing theories. It has been suggested that the dish is "almost certainly" of Baltic origin,[3] and labs kaussin Latvian and labas kaušas in Lithuanian both mean "good ladleful".[4] A similar dish,lapskaus, is traditional in Norway. Another theory posits a Low German origin fromlappen (dewlap) and kaus(bowl).[5] An English origin has also been proposed: through "lout’s course", via "lob’s course" to "lobscouse".[3] Recipe and variantsEdit Nineteenth century sailors made lobscouse by boiling salted meat, onions and pepper, with ship's biscuit used to thicken the dish.[6] Modern English scouse resembles the Norwegian lapskaus, although it differs from the German and Scandinavian labskaus, which is similar to hash[citation needed]. Scouse is a stew, similar toLancashire hotpot, usually ofmutton, lamb (often neck) or beef with vegetables, typically potatoes, carrots and onions. It is commonly served with pickled beetroot or cabbage and bread.Scouse is strongly associated with Liverpool, where it remains popular and is a staple of localpub and café menus, although recipes vary greatly and often include ingredients which are inconsistent with the thrifty roots of the dish. "Scouse" has become part of a genre of slang terms which refer to people by stereotypes of their dietary habits, e.g. Limey, Rosbif (for the English), and Kraut (for Germans).In St. Helens, the dish is often called "lobbies" and usescorned beef as the meat. InWigan "lobbies" is often made using tinned stewing steak as the meat. A further variety of the dish is "blind Scouse", madewithout meat, although it would likely have used cheap "soup bones" for flavouring the broth (prior to WW2, such meat bones could be sold to bone dealers after being used and for the same price as originally purchased from the butcher[citation needed]). The dish is also popular in Leigh with local residents sometimes being referred to as 'Lobbygobblers'.A variant lobscaws or lobsgawsis a traditional dish in North Wales, normally made with braising or stewing steak, potatoes, and any other vegetable available,or made with mutton it is known as cawl.The food was traditionally regarded as food for farmers and the working-class people of North Wales, but is now popular as a dish throughout Wales. The recipe was brought by the canal barges[citation needed]to Stoke-on-Trent where it is called "lobby", the shortened version of "lobscous".Just reviving this specific post from the lovely Dave - ( "Eh up, Dave!" ) - so Clem can have a look at it.
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Post by auntiegeorge on Apr 14, 2019 8:21:36 GMT
Anyone heard of the word "chuddy" for chewing gum? I don't think it's a native Potteries word perhaps having migrated down from Yorkshire. But I used to know a couple of people who used it quite a few years ago now. *Edit and they were Stoke born and bred, not from Yorkshire.
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Post by murphthesurf on Apr 14, 2019 8:25:10 GMT
Anyone heard of the word "chuddy" for chewing gum? I don't think it's a native Potteries word perhaps having migrated down from Yorkshire. But I used to know a couple of people who used it quite a few years ago now. Nope, sorry, never heard that one, Auntie.
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Post by auntiegeorge on Apr 14, 2019 8:29:43 GMT
Anyone heard of the word "chuddy" for chewing gum? I don't think it's a native Potteries word perhaps having migrated down from Yorkshire. But I used to know a couple of people who used it quite a few years ago now. Nope, sorry, never heard that one, Auntie. Well, moving in your exalted circles Murph, I'm not in the least bit surprised
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Post by Deleted on Apr 14, 2019 8:31:09 GMT
Some of my mates used to call it "chung" but I've never heard it as "chuddy".
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Post by murphthesurf on Apr 14, 2019 8:55:35 GMT
Nope, sorry, never heard that one, Auntie. Well, moving in your exalted circles Murph, I'm not in the least bit surprised I like it, I like it! PS: ' Let them eat cake'...........................
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Post by telfordstoke on Apr 14, 2019 9:10:47 GMT
30 odd years ago I had a neighbour who I used to go drinking with , long haired metal fan (as was I tbh) who caused mass confusion one day by popping round asking to “ borrow me some money” so I said no I’m alright thanks, he looked blank and asked again, I said no I’m good , I don’t need to borrow any money, then we both fell silent until the penny finally dropped me mean lend him some money. So I said “ you want me to lend you some money” , and he said “ yeah that’s what I said, borrow me some money”. Long story and possibly dies in the retelling lol.
I worked in Wales for awhile and luckily avoided any “is it / isn’t it” conversations that go on for ages. Did have to laugh when that company did fire drills though, took the roll call and were on the Evans for about 5 minutes, all breathed a sigh of relief until we reached the Jones!
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