Conny-Onny Buttie: A Scouser Treat
Conny-Onny Buttie: A Scouser Treat
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Conny-Onny Buttie: A Scouser Treat
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Post #1 - February 21st, 2009, 6:57 pmConny-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.
2. Smear.
3. Smash in gob. (You’ll be dead chuffed).
Doodle to make; to be enjoyed till Dick docks.
Take that, wouldja, Bridgestone!"Don't you ever underestimate the power of a female." Bootsy Collins
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Post #2 - February 21st, 2009, 7:52 pmLOL... 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!
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Post #3 - February 21st, 2009, 9:07 pmCrazyC 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."Don't you ever underestimate the power of a female." Bootsy Collins
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Post #4 - February 21st, 2009, 9:15 pmDoesn't Winnie-the-Pooh or Paddington Bear or somebody eat condensed milk sandwiches?
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Post #5 - February 21st, 2009, 9:41 pmUmmm...
What language was that, David?
MikeSuburban gourmand
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Post #6 - February 21st, 2009, 9:54 pmMikeLM wrote:Ummm...
What language was that, David?
Mike
Hint is on the cutting board...in the box behind the ingredients.
"Don't you ever underestimate the power of a female." Bootsy Collins
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Post #7 - February 21st, 2009, 11:13 pmDavid 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.
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Post #8 - February 22nd, 2009, 7:24 amDavid 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
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Post #9 - February 22nd, 2009, 8:21 amstevez wrote:David Hammond wrote:1. Ingredients: chuck and conny-onny.
Which is which?
Conny-onny = condensed milk."Don't you ever underestimate the power of a female." Bootsy Collins
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Post #10 - February 23rd, 2009, 7:01 pmI'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.
"things like being careful with your coriander/ that's what makes the gravy grander" - Sondheim
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Post #11 - February 23rd, 2009, 9:34 pmgrits 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."Don't you ever underestimate the power of a female." Bootsy Collins
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Post #12 - February 24th, 2009, 12:07 amHi,
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
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Post #13 - February 24th, 2009, 6:32 amCathy,
That's fab...a bit of all right!Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
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Post #14 - February 24th, 2009, 7:07 amDavid, 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!
New episode: Soil, Corn, Cows and Cheese
Watch the Reader's James Beard Award-winning Key Ingredient here.
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Post #15 - February 24th, 2009, 7:44 amMike 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.
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Post #16 - February 24th, 2009, 10:15 am
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....Cathy2 wrote:There is an online dictionary for just about anything.
"things like being careful with your coriander/ that's what makes the gravy grander" - Sondheim
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Post #17 - February 24th, 2009, 10:19 amYummy, I had those as a kid too. Like CrazyC, we'd toast it first. Nowadays I never have white bread at home though.
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Post #18 - February 24th, 2009, 10:44 pmgrits wrote:
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....Cathy2 wrote:There is an online dictionary for just about anything.
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
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Post #19 - February 24th, 2009, 10:46 pmgrits wrote:
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....Cathy2 wrote:There is an online dictionary for just about anything.
Next time I talk to my dad (which will be soon), I'll ask."Don't you ever underestimate the power of a female." Bootsy Collins
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Post #20 - February 25th, 2009, 2:11 pm
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!Cathy2 wrote:grits wrote:
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....Cathy2 wrote:There is an online dictionary for just about anything.
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
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
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Post #21 - February 28th, 2009, 12:01 pm
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."David Hammond wrote:
Next time I talk to my dad (which will be soon), I'll ask.grits wrote:
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....Cathy2 wrote:There is an online dictionary for just about anything.
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
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Post #22 - March 1st, 2009, 7:13 pmMy 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.
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Post #23 - March 2nd, 2009, 7:00 pmPucca 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
JyotiJyoti
A meal, with bread and wine, shared with friends and family is among the most essential and important of all human rituals.
Ruhlman
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Post #24 - May 3rd, 2009, 7:30 amMaybe 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)598-1891Man : I can't understand how a poet like you can eat that stuff.
T. S. Eliot: Ah, but you're not a poet.
