The indigious Norwegian Sami people has a pot called bidos. Back in the day the Samis were called "laps" (pl), which today is an offensive term. Bidos reminds of the Norwegian lapskaus. Bidos is made of rein deer meet, broth, potato and carrots. No onion. The Norwegian lapskaus might come from the Sami/Lap dish bidos (Lap-skaus/Lap-scouse) but the Norwegians called it Lapskaus (Lap's kaus or Laps' kaus). Brought Lapskaus to Liverpool, where it's called only scouse. This is just my personal theory
But as I say in the video each family has their own way and tradition . Beef is much more common these days and not with ox cheek or shin. Ox and shin where the cheap cuts back in the the day along with mutton and lamb . Which is a shame as ox cheeks price has rose so high and is back in the FAD stage. when the large community of Welsh hit lerpwl stewed lamb or mutton was referred to as cawl. I do believe though any stewed meat (or braised) with onions carrots and spuds has a PGI status of being Scouse . I love how the dish is such individual to the family and is steeped in each family’s DNA
@@richardmuncey9860 in the first part of this process it’s more building flavour into the stock . Most would just use stock cubes . But tbf oxo cubes which were common after WW1 wouldn’t have had garlic in them just more a personal preference when building the stock up .
Looks amazing Ellis. I will be trying this for sure including the dumplings. Thank you for sharing
@@AndrewOdger thanks for watching
Let us know how it goes!
Made me feel homesick for Lpool…and very hungry 😂❤
Give it a go
Making this would cure that homesickness 😉
I’ll be giving this a shot with the new pans next week! I definetly need a casserole pot next
❤
Can’t beat new pan day!! Let us know how it goes!
That looks tidy that lad! 👍🏻
Thank you
It was a banger!
Terrific
Thanks xx
The question are
beetroot or cabbage ?
Lamb or beef ?
Hash like or broth like ?
Beetroot,beef, hash like! Can I have some crust bread aswell please?
Beatroot all the way
@ I agree I’m a sucker for beets
Spot on Ellis! Going to have a bash this weekend! Just needed a glass of Gwinllan Conwy Rondo thrown in, and another to drink....of course!!
@@colinbennett7519 you know it I’ll join you x
How did it go Colin? And did you get that glass of Rondo?
Excellent.
Also your wall behind the cooker and above the upstand, is in dire need of a splashback screen!
@@stewartmercer19 it is . Kitchen ain’t finished yet 🤦♂️
@@stewartmercer19 ran out of dough
@@EllisBarrie-j2x Nice one.
@@EllisBarrie-j2x Nice play on the words there!
@@stewartmercer19 😜
The indigious Norwegian Sami people has a pot called bidos. Back in the day the Samis were called "laps" (pl), which today is an offensive term. Bidos reminds of the Norwegian lapskaus. Bidos is made of rein deer meet, broth, potato and carrots. No onion.
The Norwegian lapskaus might come from the Sami/Lap dish bidos (Lap-skaus/Lap-scouse) but the Norwegians called it Lapskaus (Lap's kaus or Laps' kaus). Brought Lapskaus to Liverpool, where it's called only scouse.
This is just my personal theory
is right la
Ta mate
You don't make scouse with ox cheek or shin of beef. Scrag end of lamb is the canonical meat for scouse.
Mutton originally
But as I say in the video each family has their own way and tradition . Beef is much more common these days and not with ox cheek or shin. Ox and shin where the cheap cuts back in the the day along with mutton and lamb . Which is a shame as ox cheeks price has rose so high and is back in the FAD stage. when the large community of Welsh hit lerpwl stewed lamb or mutton was referred to as cawl. I do believe though any stewed meat (or braised) with onions carrots and spuds has a PGI status of being Scouse . I love how the dish is such individual to the family and is steeped in each family’s DNA
Lad x
Surely the garlic isn't traditional
Most likely not
@@EllisBarrie-j2x It was hard to find it in Britain in the 70s and Scouse is a lot older than that
@ it is
@@richardmuncey9860 in the first part of this process it’s more building flavour into the stock . Most would just use stock cubes . But tbf oxo cubes which were common after WW1 wouldn’t have had garlic in them just more a personal preference when building the stock up .