Beauvais Skipper Labskaus

http://www.danish-deli-food.com/images/P0009.jpg

www.danish-deli-food.com/English/Shop/productdetail.asp?recid=9 (http://www.danish-deli-food.com/English/Shop/productdetail.asp?recid=9)

http://www.youtube.com/watch?v=YvpmjZ_oj2g

please dont say "its not like my ma used to make"....

Beauvais Skipper Labskaus

http://www.danish-deli-food.com/images/P0009.jpg

www.danish-deli-food.com/English/Shop/productdetail.asp?recid=9 (http://www.danish-deli-food.com/English/Shop/productdetail.asp?recid=9)

Brilliant! Great to see this!

Chris

You don't get much for your £3.67 though. I could make enough to go round our family using steak for that money.

WHO has the best recipe in the world for Liverpool’s most famous dish – Scouse?

That is what organisers at Age Concern Liverpool are hoping to find out in a competition designed to celebrate the city’s 800th birthday.

The winner will see their recipe turned into what could be the biggest pan of the famous stew in the world.

The recipe contest is also part of the charity’s preparations for its big year in 2008 when it marks its 80th birthday.

Liverpool’s was the first Age Concern in the world when it was launched in 1928. Now it is investigating whether it could break another world record.

Dave Rowland, of the charity, said: “We want to make the biggest pan of Scouse ever created and we’ve been given advice by the Guinness Book of Records.

“We’ve come up with the idea of making 800 portions of Scouse and then distributing them to older people, using it as a platform to look at the links between poverty and wellbeing. Scouse is very nutritious.

“But the arguments have already started about what is the best way of making it, and what exactly should it be served with.

“We’re going to have a series of competitions this year for people to send in their own recipes.”

The winning recipe will be cooked to coincide with International Scouse Day in March 2008.

Fundraising to pay for the meal will take place during 2007, including taking part in the Lord Mayor’s Parade in June.

Scouse was brought to Liverpool by Scandinavian sailors and was originally called Labskause.

The people who ate the meat, vegetable and potato stew were mostly sailors and their families, and eventually all sailors within Liverpool were referred to as Scousers.

It is usually made with lamb and served with either pickled red cabbage or beetroot.

Are you planning a party, performance or other event to celebrate Liverpool’s 800th birthday?

Call Catherine Jones on 0151-472 2459 or e-mail her at:

catherinejones@liverpoolecho.co.uk

================================================== ====

This International Scouse day always passes me by and I always miss it, does anyone have experience of it?

I went Into Sayers In Lawrence Road earlier and they sell Scouse Pie.

I bought Sausage Rolls and a donut though.:PDT_Aliboronz_24:

What date in March is International Scouse Day?
The only reason I want to know is because it's my birthday in March...I'd love to have Scouse Day on my birthday.

Scouse for the masses of people that will come to your Big Bash in 2008.??? great idea!!!! Would love to see some recipes... any for vegetarians? lol Hope to make it there for the Big Capital of Culture event...or sooner... ta!!!

They call Scouse with no meat 'Blind Scouse'. I have never tried it. Knoor make a vegetarian stock cube that might give it some flavour, I used it to make a vegetarian curry for a friend and it turned out very well.:PDT_Aliboronz_24:

They call Scouse with no meat 'Blind Scouse'. I have never tried it. Knoor make a vegetarian stock cube that might give it some flavour, I used it to make a vegetarian curry for a friend and it turned out very well.:PDT_Aliboronz_24:


Shytalk Hi

From the backroom of my mind comes what may be your answer to 'Blind Scouse'.

Blind Scouse was the left overs from the previous day. By then it had no meat left in it. All gone in the first serving so No meat = blind scouse for tea the next day.

The 'dura mater' is loosing cells by the millions daily so I may be wrong.

Phredd

You could well be right phred, I never thought of that. :PDT_Aliboronz_24:

I just checked and there are recipes for blind scouse on the net.

You could well be right phred, I never thought of that. :PDT_Aliboronz_24:

I just checked and there are recipes for blind scouse on the net.

Jolly Good to ya all.. I will go investigate this Blind Scouse.. sounds good.. thanks for the replies....:handclap:

Jolly Good to ya all.. I will go investigate this Blind Scouse.. sounds good.. thanks for the replies....:handclap:

Three days is long enough to make Scouse.
So what are your findings ?

Me - I always liked the burnt bit at the bottom the pan:) No gristle and no lumps of fat.

Phredd

What,s this Max eating sausage rolls and doughnuts. I thought you were keeping that mountain of a physic as pure as possible. I wouldn,t fancy your chances in the ring with Naseem with his two hands tied behind his back if your eating doughnuts:shock:

Scouse - in a can!
Jun 23 2007

LIVERPOOL’S favourite dish is being sold in a tin for the first time. Cafe owner John Lea had the bright idea of putting Scouse in cans – but last night revealed he’s had to go to Manchester to get the product manufactured.

The recipe has been on the menu at Mr Lea’s cafe, Maggie May’s, ever since he started the business with his wife, Sue, 13 years ago.

The dish has proved so popular, the couple decided there was scope for making it available in a form they could take away and cook for themselves.

The enterprise has already been rewarded, with 4,000 tins sold so far, despite only being available at Mr Lea’s cafe, Maggie May’s, in Bold Street.

And the tinned Scouse has also been mentioned by Paul O’Grady on his chat show, and been enthusiastically welcomed by another fan of the dish, DJ Billy Butler.

Mr Lea said: “I researched the market and found there was no Scouse available in a tin. We wanted to do our own thing for Capital of Culture, and it’s spread through word of mouth.”

The cafe is now co-managed by his son Andy and daughter Carly.

Andy Lea said: “My dad’s got a passion for Scouse and we’re hoping that, if we can build up enough interest, we can sell the product in local shops and supermarkets. We’re also looking to create a bit of a brand with a range of other regional foods.”

But ironically for such a thoroughly Liverpudlian dish, the tinned product – sold under the name Maggie May’s Original Scouse – is manufactured by Wythenshawe company Minara foods.

“We had to have it made in Manchester because there was nowhere in Liverpool that could cater for us,” said Mr Lea Jnr.

But the link with the rival city has not dented sales. “Since it was launched, it’s gone really great, and I’ve sold about 4,000 tins,” said Mr Lea Snr.

“It’s received great feedback and people have been re-ordering it.”

He added: “Everyone makes Scouse differently – this is just my recipe, which is based on the way my mum made it.”

Mr Lea, 53, started out as a caterer on cruises and ferries, before setting up Maggie May’s, which has become famous for its Scouse.

Around 1,000 tins were snapped up when the product went on sale at last month’s Tatton Park home and garden exhibition.

Source: icLiverpool (http://icliverpool.icnetwork.co.uk/liverpooldailypost/news/regionalnews/tm_headline=scouse-%2D-in-a-can%2D%26method=full%26objectid=19343915%26siteid= 50061-name_page.html)

lol, I had the idea about 3 years ago, anyone remember?

I remember it well Kev. That's why I posted the article. You should have patented it. :slywink:

... and I remember too kev :) :)

Remember when we had that thread , 'Who has had scouse today ?'

http://www.youtube.com/watch?v=4PRpMjoC_p4