[Slightly OT] Seabrooks crisps

On Sun, 19 Nov 2006 00:24:51 +0000, Joyce Whitchurch wrote (in article ):

I always found them a bit greasy.

After watching Corra (not Corrie) all my life it still irritates me that someone will walk into the pub and say 'pint please Betty' and she never answers 'pint of what, I'm not psychic?' Sometime they'll actually ask for lager but they get bitter and that really annoys me. Plus Corra invariably has a story related to licensing (usually when someone takes over the pub) and they always get it wrong! Grrr. It's still the best programme on telly though.

In message , Joyce Whitchurch writes

Not a patch on Tyrrell's! I think we agree about Walker's though.

Dave

crisp in fact, Seabrooks, seems to be disappearing from

took pride in its ale and wasn't part of a big chain.

wellies by a farmer who can't find a buyer for his

and Shallot, or Basalt and Vinaigrette, packed in a

guinea a portion. Or worse still, replaced by @*&£$%

espoused the cause of the politically disaffected by

anyone buying them, still less eating them.

Hi, The crisps I remember best were "Clock Face crisps". I remember the time when they all had a blue salt wrapper inside & in every delivery to the shop, one packet had a note inside the salt wrapper entitling the lucky person to a box of packets. ISTR that it was stopped as "Gambling" Can anyone remember the time on the clock on the packet?

It's not just crisps though, is it? Whatever happened to 'proper' pork scratchings? Used to be able to get ones that still had the odd hair attached, ones that were occasionally so hard your fillings were in danger of giving up the ghost! All you seem to get nowadays is 'aero' fat, a sort of bland, deep fried, aerated lard. And then there's those Sahara 'nuts' - reconstituted starch with a chemical flavouring, kept warm for gawd knows how long.

One good thing to appear relatively recently though is jerky - 200% meat (no - I don't know how either :-) ) Fantastic stuff - good solid texture and really tasty too!

Ian Marchant ate them all. :-)

One of the reason that Christine and I have encouraged the pie stand at the Great British Beer Festival to widen their range - they sold about 3/4 of a ton of genuine, made from the bits left from pie making, pork scratchings.

According to the Wild West Jerky website... "It takes 200g of beef to make 100g of jerky."

Still not sure how that makes it 200% meat!

Bloody good stuff though, esp. the teriyaki flavour!

Maybe your pubs are finally getting taste ;) Seabrooks.... the only crisp manufacturer that HAD to put crinkles in their "crisps" to avoid being done under the trading standards. Should have been called soggies IMHO, and I used to ban them in the pub I ran in the late 80's and have running battles with my cellarman Jez who for some reason loved the things - despite his excellent palate for Fine Ales!! lol

I rest my case! LOL

Anyone get XL cheese flavour ones? (Not cheese and onion!)

Totally scrumptious - but I have only ever seen them round here!

It's basically air-dried meat. I agree, it's quite nice, but when you see how it's made and then how the vendors cut it up and sell it... let's just say I wouldn't eat it!

I like Seabrooks crisps, and I see it as a sign of independent management that a pub sells Seabrooks rather than Walkers.

Also why do so many pubs only sell the mega-size bags rather than the normal size?

In article , Joe Bloggs writes

LOL, fillings giving up the ghost, I got some proper scratchings from the local covered market a couple of weeks ago and wondered why one of the bits was so hard, when I looked it was a bit of double tooth, luckily it hasn't exposed the nerve so I'll wait until the next visit to the dentist, bloody expensive scratchings, very tasty though.

Mike

crisp in fact, Seabrooks, seems to be disappearing from

took pride in its ale and wasn't part of a big chain.

old wellies by a farmer who can't find a buyer for his

and Shallot, or Basalt and Vinaigrette, packed in a

guinea a portion. Or worse still, replaced by @*&£$%

espoused the cause of the politically disaffected by

anyone buying them, still less eating them.

Sorry, didn't see them. My crisp favourite were Pub Crisps (brand name:

My wife would agree with you. Every time she sees that I have got these, she groans. Now if only she was as discerning about the beer she drinks...

The obvious answer is, so that they can make more money. But I think it back-fires, a lot of people just share a mega-bag between them.

I remember these, though my memories are not of being a fan. They were invariably stale in my experience, though I think it was due to the retailer [Fredericks ice cream vans, remember them? Do they still exist?] not turning them over very fast, or perhaps they didn't travel well to Widnes, where my grandmother lived ;-). When I expressed this opinion on a workplace message board, it seemed that everyone from the St Helens area [where the district of Clock Face is] was offended.

The factory [not much more than a hut next to the Clock Face pub, a Greenall Whitley house] was still there, out of use, when I used to go past in the 90s. I was told by one of my respondents that the family who ran the business struggled along but a string of break-ins did for the business, which is a shame.

RIP Clock Face Crisps

See

Wow, that's quite a change from the vans that used to roam out of St Helens. Evolve to survive, I suppose.

In message , Chris Palmer writes

The Tavern in Hackney does its own pork scratchings, a bit fatty though, but plenty of crispy bits