Plenty of the other miners frequented . JS
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Plenty of the other miners frequented . JS
#1 when I was a lad we were so poor the only heating in the house was a candle, we'd gather around it shivering. And when it got really cold my dad would light it.
My mother used to save the candle Grease and give it to us as chewing Gum.
Des
John I went one better, I got concentrated orange juice to go with the Cod Liver Oil.
How did they get the oil out of the Cods Liver I often wonder
We were so poor we sat around the Christmas tree out in the forest, dad could not afford the saw to cut it down.
Was he related to Tony Hancock by any chance?Quote:
Originally Posted by Peter Copley
Don’t forget the orange juice, alsofromthewar department, and then along cameJuicyfruits compliments of the Yanks
Cod liver oil was never pure cod liver oil, as we gutted the fish (any fish) the livers were thrown into a large basket, this was then taken to the liver boiler room (a smell you will never forget!) and boiled and then transferred into a tank, this happened every haul-in, at the end of a voyage a small dock tanker came alongside outboard and the oil was pumped out and then taken to the factory at the head of St Andrews Dock (Hull). Good earner for the trawler owner and a bonus for Sparks as it was his job to ensure that the boiler was kept at the right temperature, not part of his official job but a welcome bonus at the end of a voyage for doing soQuote:
Originally Posted by happy daze john in oz
Hi Ivan.
We watch constant repeats of the Rick Steyne show on TV, makes me weep every time he says that the British people don't eat this fish or that fish, then goes on to say that most fish are sent to Spain or Portugal, we are a few hundred miles from the coast and the only fish we get here is imported and bloody awful, except for frozen Canadian salmon.
Des
Des, some years ago while in the Alice we ate in a very good restaurant and the fish on offer was fresh Snapper.
Thye had it flown in three times a week.
As to Juicy fruits, not just the yanks had them, they were very common on most UCL liners.
Don't believe everything you see on TV Des, these TV chefs live in their own little bubble and have no idea what the general public eat or do not eat, they are only interested in promoting their own expensive restaurants, fish and chips £60 to £90 per portion, can get better down the road for £9 to £17.Quote:
Originally Posted by Des Taff Jenkins
My local fishman's van is due in the next 30 minutes, carries 20 to 25 variaties of fish landed down the road in Brixham this morning, better get me skates on!