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Conny-Onny Buttie: A Scouser Treat

Conny-Onny Buttie: A Scouser Treat
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  • Conny-Onny Buttie: A Scouser Treat

    Post #1 - February 21st, 2009, 7:57 pm
    Post #1 - February 21st, 2009, 7:57 pm Post #1 - February 21st, 2009, 7:57 pm
    Conny-Onny Buttie: A Scouser Treat

    Visiting with me dar in Florida, we’d come to chat about the scram his ole man ate, like conny-onny buttie, much loved in de pool, our ancestral homeland. Making it’s simple.

    1. Ingredients: chuck and conny-onny.

    Image

    2. Smear.

    Image

    3. Smash in gob. (You’ll be dead chuffed).

    Image

    Doodle to make; to be enjoyed till Dick docks.

    Take that, wouldja, Bridgestone!
    “We all have to stand before the kitchen gods.” Chef Jacob Sahaya Kumar Aruni
  • Post #2 - February 21st, 2009, 8:52 pm
    Post #2 - February 21st, 2009, 8:52 pm Post #2 - February 21st, 2009, 8:52 pm
    LOL... When I was growing up in HK, they made the same sandwich! Only we toasted the bread and sometimes we butter the toast. I always thought it was a HK thing!
  • Post #3 - February 21st, 2009, 10:07 pm
    Post #3 - February 21st, 2009, 10:07 pm Post #3 - February 21st, 2009, 10:07 pm
    CrazyC wrote:LOL... When I was growing up in HK, they made the same sandwich! Only we toasted the bread and sometimes we butter the toast. I always thought it was a HK thing!


    Actually, after having it on white bread, which I somehow felt was traditional, I tried toasting it and my daughter and I dug it a lot. Like the music of Wagner, this buttie is much better than it sounds.
    “We all have to stand before the kitchen gods.” Chef Jacob Sahaya Kumar Aruni
  • Post #4 - February 21st, 2009, 10:15 pm
    Post #4 - February 21st, 2009, 10:15 pm Post #4 - February 21st, 2009, 10:15 pm
    Doesn't Winnie-the-Pooh or Paddington Bear or somebody eat condensed milk sandwiches?
  • Post #5 - February 21st, 2009, 10:41 pm
    Post #5 - February 21st, 2009, 10:41 pm Post #5 - February 21st, 2009, 10:41 pm
    Ummm...

    What language was that, David? :roll:

    Mike
    Suburban gourmand
  • Post #6 - February 21st, 2009, 10:54 pm
    Post #6 - February 21st, 2009, 10:54 pm Post #6 - February 21st, 2009, 10:54 pm
    MikeLM wrote:Ummm...

    What language was that, David? :roll:

    Mike


    Hint is on the cutting board...in the box behind the ingredients.

    Image

    Image
    “We all have to stand before the kitchen gods.” Chef Jacob Sahaya Kumar Aruni
  • Post #7 - February 22nd, 2009, 12:13 am
    Post #7 - February 22nd, 2009, 12:13 am Post #7 - February 22nd, 2009, 12:13 am
    David Hammond wrote:Hint is on the cutting board...in the box behind the ingredients.

    Beetle, Fab Four, Liverpool...........

    You are an extremely odd man. Interesting, imaginative, but odd.
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #8 - February 22nd, 2009, 8:24 am
    Post #8 - February 22nd, 2009, 8:24 am Post #8 - February 22nd, 2009, 8:24 am
    David Hammond wrote:1. Ingredients: chuck and conny-onny.


    Which is which?
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #9 - February 22nd, 2009, 9:21 am
    Post #9 - February 22nd, 2009, 9:21 am Post #9 - February 22nd, 2009, 9:21 am
    stevez wrote:
    David Hammond wrote:1. Ingredients: chuck and conny-onny.


    Which is which?


    Conny-onny = condensed milk.
    “We all have to stand before the kitchen gods.” Chef Jacob Sahaya Kumar Aruni
  • Post #10 - February 23rd, 2009, 8:01 pm
    Post #10 - February 23rd, 2009, 8:01 pm Post #10 - February 23rd, 2009, 8:01 pm
    I've puzzled over a few Beatles books that talk about "butties" and "sarnies." Do these terms both mean sandwiches or is there a difference? It seemed like they were used interchangeably (ham sarnies, ham butties) but I might be remembering wrong.

    P.S. If you are a Beatle fan and you don't at least recognize the above terms and "Scouser," you should spend more of your life reading Beatle books. :wink:
    "things like being careful with your coriander/ that's what makes the gravy grander" - Sondheim
  • Post #11 - February 23rd, 2009, 10:34 pm
    Post #11 - February 23rd, 2009, 10:34 pm Post #11 - February 23rd, 2009, 10:34 pm
    grits wrote:I've puzzled over a few Beatles books that talk about "butties" and "sarnies." Do these terms both mean sandwiches or is there a difference?


    I'm guessing you could find some scousers who would feel there's a difference between the two words, but I don't know what it is.
    “We all have to stand before the kitchen gods.” Chef Jacob Sahaya Kumar Aruni
  • Post #12 - February 24th, 2009, 1:07 am
    Post #12 - February 24th, 2009, 1:07 am Post #12 - February 24th, 2009, 1:07 am
    Hi,

    There is an online dictionary for just about anything. From Dictionary of Slang, buttie or butty is sandwich, originally coined in Northern England and now used throughout. It is a colloquialism for a buttered sandwich. It can also mean a friend.

    Sarnie also means sandwich. A 'Bacon Sarni' is slang for Pakistani.

    Scouser is a person from Liverpool.

    Scouse is a nickname derived from a local stew, called lobscouse aka Sailor's Beef Stew.

    Fun with search engines!

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #13 - February 24th, 2009, 7:32 am
    Post #13 - February 24th, 2009, 7:32 am Post #13 - February 24th, 2009, 7:32 am
    Cathy,

    That's fab...a bit of all right!
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #14 - February 24th, 2009, 8:07 am
    Post #14 - February 24th, 2009, 8:07 am Post #14 - February 24th, 2009, 8:07 am
    David, what time will you and your droogies be at the Korova milkbar for some milk-plus?
    Watch Sky Full of Bacon, the Chicago food HD podcast!
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  • Post #15 - February 24th, 2009, 8:44 am
    Post #15 - February 24th, 2009, 8:44 am Post #15 - February 24th, 2009, 8:44 am
    Mike G wrote:David, what time will you and your droogies be at the Korova milkbar for some milk-plus?


    Mike, you must know that David is all on for synthemesc and drencrom. They really get you in the yarbles and sharpen you up for a bit of the old ultra-violence.
  • Post #16 - February 24th, 2009, 11:15 am
    Post #16 - February 24th, 2009, 11:15 am Post #16 - February 24th, 2009, 11:15 am
    Cathy2 wrote:There is an online dictionary for just about anything.
    Yes, I know, but I wanted to hear from someone who had real experience with someone who used the words. Not everything on the internet is correct.... :wink:
    "things like being careful with your coriander/ that's what makes the gravy grander" - Sondheim
  • Post #17 - February 24th, 2009, 11:19 am
    Post #17 - February 24th, 2009, 11:19 am Post #17 - February 24th, 2009, 11:19 am
    Yummy, I had those as a kid too. Like CrazyC, we'd toast it first. Nowadays I never have white bread at home though.
  • Post #18 - February 24th, 2009, 11:44 pm
    Post #18 - February 24th, 2009, 11:44 pm Post #18 - February 24th, 2009, 11:44 pm
    grits wrote:
    Cathy2 wrote:There is an online dictionary for just about anything.
    Yes, I know, but I wanted to hear from someone who had real experience with someone who used the words. Not everything on the internet is correct.... :wink:


    Why don't you call the Cultural Attache at the British Consulate? They just might humor your question. I look forward to your report. :)

    British Consulate General ukinusa.fco.gov.uk
    Suite 1300
    400 N Michigan Ave, Chicago, IL 60611
    (312) 970-3800

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #19 - February 24th, 2009, 11:46 pm
    Post #19 - February 24th, 2009, 11:46 pm Post #19 - February 24th, 2009, 11:46 pm
    grits wrote:
    Cathy2 wrote:There is an online dictionary for just about anything.
    Yes, I know, but I wanted to hear from someone who had real experience with someone who used the words. Not everything on the internet is correct.... :wink:


    Next time I talk to my dad (which will be soon), I'll ask.
    “We all have to stand before the kitchen gods.” Chef Jacob Sahaya Kumar Aruni
  • Post #20 - February 25th, 2009, 3:11 pm
    Post #20 - February 25th, 2009, 3:11 pm Post #20 - February 25th, 2009, 3:11 pm
    Cathy2 wrote:
    grits wrote:
    Cathy2 wrote:There is an online dictionary for just about anything.
    Yes, I know, but I wanted to hear from someone who had real experience with someone who used the words. Not everything on the internet is correct.... :wink:

    Why don't you call the Cultural Attache at the British Consulate? They just might humor your question. I look forward to your report. :)

    British Consulate General ukinusa.fco.gov.uk
    Suite 1300
    400 N Michigan Ave, Chicago, IL 60611
    (312) 970-3800
    Even better...maybe I could get a grant to study this myself in Liverpool. There's got to be some federal money for me out there somewhere. Cathy you are on to something here!

    Or I could just ask Sir Paul the next time he calls me. He's been bugging me again. I've complained to Ringo but he says he can't do anything with him either. Those pesky ex-Beatles.
    "things like being careful with your coriander/ that's what makes the gravy grander" - Sondheim
  • Post #21 - February 28th, 2009, 1:01 pm
    Post #21 - February 28th, 2009, 1:01 pm Post #21 - February 28th, 2009, 1:01 pm
    David Hammond wrote:
    grits wrote:
    Cathy2 wrote:There is an online dictionary for just about anything.
    Yes, I know, but I wanted to hear from someone who had real experience with someone who used the words. Not everything on the internet is correct.... :wink:
    Next time I talk to my dad (which will be soon), I'll ask.
    Dave, I actually heard the "sarnie" word last night on TV. It was on a travel show hosted by someone from London: "I've got me sarnies."

    It's really a good word. I like it much more than sandwich.

    FYI, if I seem a little crazed on food words, I looked seriously into going to grad school in Linguistics. When you combine this and the Beatles, it sort of takes over what's left of my brain.
    "things like being careful with your coriander/ that's what makes the gravy grander" - Sondheim
  • Post #22 - March 1st, 2009, 8:13 pm
    Post #22 - March 1st, 2009, 8:13 pm Post #22 - March 1st, 2009, 8:13 pm
    My understanding, the last time I've seen the "buttie" vs "sarnie" debate on another message board, was that "buttie" was more a northern British term, and "sarnie" more a southern regionalism.
  • Post #23 - March 2nd, 2009, 8:00 pm
    Post #23 - March 2nd, 2009, 8:00 pm Post #23 - March 2nd, 2009, 8:00 pm
    Pucca wrote:Yummy, I had those as a kid too. Like CrazyC, we'd toast it first. Nowadays I never have white bread at home though.


    I did too! Clearly, the British Empire's culinary tastes remained/remain deeply embedded in the freed colonies :)

    Jyoti
    Jyoti
    A meal, with bread and wine, shared with friends and family is among the most essential and important of all human rituals.
    Ruhlman
  • Post #24 - May 3rd, 2009, 8:30 am
    Post #24 - May 3rd, 2009, 8:30 am Post #24 - May 3rd, 2009, 8:30 am
    Maybe the Conny-Onny Buttie is the sort of thing that is better eaten at home in one's jammies (what's the slang for jammies?), but in case anyone needs a little bit of comfort right in the middle of NYC, I found it at Saint's Alp Teahouse in Williamsburg, Brooklyn. The menu lists it as one of several varieties of Classic Toast, this version with butter.

    Saint's Alp Teahouse
    Williamsburg Store
    164 Bedford Ave.
    Brooklyn, NY
    Tel: (718)486-3888
    FAx: (718)486-9888

    New York University Store
    39 3rd Ave.,
    New York, NY
    Tel: (212)598-1890
    Fax: (212)598-1891
    Man : I can't understand how a poet like you can eat that stuff.
    T. S. Eliot: Ah, but you're not a poet.

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