|
Post by bigvigs on Sept 26, 2019 16:33:34 GMT
If we asked our Mum where she'd been and she din't want to tell us she used to say she'd been: "Up Shire's back of Josses wiping sweat off dobby 'ossses"
Has anyone else ever heard this?
|
|
|
Post by neworleanstokie on Sept 26, 2019 17:15:19 GMT
One phrase I recall saying in my childhood, asking my grandmother if ducks had ears... "nana ave dukes gor ears?"... I was promptly hauled of to elocution lessons.
|
|
|
Post by cerebralstokie on Sept 26, 2019 17:33:50 GMT
"Get it down your stays" when offering someone food or drink.
|
|
|
Post by elystokie on Sept 26, 2019 17:57:11 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! I've always been puzzled as to why the canals didn't stretch to Longton, did they take their wares to Trentham? To Stoke? And Fenton to a lesser extent obviously. Any ideas Murph?
|
|
|
Post by Mendicant on Sept 26, 2019 18:07:57 GMT
If we asked our Mum where she'd been and she din't want to tell us she used to say she'd been: "Up Shire's back of Josses wiping sweat off dobby 'ossses" Has anyone else ever heard this?
Yes, something similar anyway from my Dad who was from Cobridge. When he was growing up they said, "up Shire's back of Josse's where they kill dead hosses..."
|
|
|
Post by elystokie on Sept 26, 2019 18:24:33 GMT
When it looked like rain my old dear used to say 'It's black over Bill's mothers'
As far as I remember we didn't know a Bill, I never did find out who he was or where his mum lived.
|
|