Talk:Burnt Brown Crunchy Bits

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Apologies for "ians" - it stuck in my mind as a misapercu for "aeons" after re-reading Sourcery.--AgProv 00:51, 1 June 2007 (CEST)

Reference to PCBs?

BCBs is likely a reference to or PCBs.

In a Manchester chippie...

In the North of England, if you have a good working relationship with the shop that does you a traditional chip supper of fish, chips and mushy peas (fish may be substituted by a Hollands Meat Pie, choice of flavours), then the chippie may well do you a Bag of Bits, either free or at exceedingly minimal cost.

The Bits are basically the shreds of batter that seperate from a fish during the frying process and which cook on their own to an appealing golden-brown colour. These frequently have to be gathered up in a skimmer and removed from the oil, or they will burn and taint the cooking process. They also make lovely, crunchy, bite-sized little savoury nibbles in their own right, and most chippies will either give them away or charge you a nominal penny or two for the wrapping. --AgProv 09:05, 5 June 2008 (UTC)

...the British version of pork rinds? --Old Dickens 11:57, 5 June 2008 (UTC)

I think you might be thinking of Pork Scratchings, essentially deep-fried bits of pig skin with lots of salt. A favourite in certain types of rural pub. AgProv is describing what is known - in East Anglia and Lincolnshire at least - as "scraps". Chippies will usually try and give a bag or two away near closing time. --Megahurts 14:23, 22 March 2010 (UTC)

Along the same lines, but impeccably vegetarian/kosher: high-calorie batter (flour/eggs/milk) deep-fried in vegetable oil to a crunchy savoury golden-brown-ness. Terribly bad for you but very moreish. In some parts of the UK (Scotland) they go one further and deep-fry a battered Mars Bar... a high-calorie toffee/fudgy/chocolate/candy bar added to the fat and starch...--AgProv 09:07, 6 June 2008 (UTC)

What! Not beef tallow! You'll be drinking lager with it next. Oh. You do? --Old Dickens 20:18, 6 June 2008 (UTC)