h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Feisor was my welcoming ACE 2 ½ years ago (although Icy north beat him to the hello)so I will put this in a message to him first of all but as he seems to be away at the moment-- I think I know how to submit to peer review, but I am not sure, and I am not sure if this is ready either, and as so much of the help info is out of date I am no quite sure where to send this. Please advise if you can! All help gratefully received. Thanks.

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I would like to update the entry on Staffordshire Oatcakes A426016. Sheriff Fatman has not posted since 2000. Do I need his permission? I am perfectly willing to acknowledge and refer to his entry. I understand the entry will need editing for house style etc. etc, and there are some things in brackets that obviously should be footnotes. Please bear in mind this a very rough first draft, of my first prospective entry and also please bear in mind I can never guarantee how often I can access the internet, so it may take a while before I can respond to anyone who wants to help. I would love to be considered for the EG as this is my little bit of help to the future. Which is bright. I think.

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The Staffordshire, (Or more strictly North Staffordshire) Oatcake is virtually unknown outside a tight area of the North Midlands of England. Some say it is in the city of Stoke-on-Trent alone that you can find the genuine article, although they are regularly found in Newcastle-under-Lyme, and have been recorded as far north as Crewe, and as far south-east as Uttoxeter. Outside of these areas it is rare indeed to find a proper example, although due to the proselytising zeal of Stokies (Stoke dwellers and former Stoke dwellers) it is widely known of. (And non Stokies are generally suspicious of it.) To those in the know, mainly Stokies, it is the food of the gods. There are no better breakfast portable eats, and they are equally at home as a late night treat, although it is thought they originally evolved as a finger food that would go in your pocket on the way down the mine / steelworks /pot bank. (Pottery kiln.)

So strongly associated are they with Stoke-on-Trent that they must surely have originated there, though their origins are lost in time. They were certainly widely available in the area in the Thirties, and possibly before, as literary and historical records exist. (Arnold Bennett, Potteries Museum) One theory is that they are the result of ex soldiers from the North Staff’s’ regiment trying to replicate the flat breads they had encountered whilst on service in the tropics. (Hence the nicknames of ‘Potteries Poppadom’ and ‘Tunstall Tortilla’ [The town of Tunstall is part of the city of Stoke-on-Trent, and ‘The Potteries’ is the city’s nickname due to its’ traditional industry.] although no local would say these daft things.) However it most probably evolved, as most good food does, from poor people trying to make good what little they had.

It is NOT related in anyway to the Scottish Oatcake, a dry, biscuit like affair. What you get is a disc of batter made from oat flour in the same way as a crepe or a pancake. These are cooked (according to a ‘secret’ recipe, now widely available, but which never seems to work at home) about 4 dozen at a time, on a large flat sheet of metal heated by a dozen gas burning jets. This sight which was common all over the region, as each block of the city and region would have its favoured shop or stand, just as it would its pub and chippy. These shops, often no more than a grease stained one room establishment are still to be found all over the area, although in far fewer numbers, frequent still, and in mid morning you will find queues of Potters, Staffordshire Moorlanders, and other devotees waiting for their fix.

An Oatcake can be eaten plain, and in the past a dab of dripping was considered enough, but can be filled with anything savoury (or sweet if you really must) for a nourishing and filling snack or small meal and is traditionally rolled or folded into quarters around the filling.

They are actually quite healthy in and of themselves, being made of (mainly) griddled oat flour, but the preferred fillings can normally clog your arteries at a glance.

Oatcake shops will sell you a filled Oatcake for less than GBP1.00. and a plain oatcake for you to refill and heat at home (Under the grill please, not in a microwave. Unless you like eating rubber.) for about fifteen pence. Considering the prices commanded by other cultures’ regional delicacies (Foie Gras anyone? Etc. ad nauseum.) they one of the culinary world’s most underrated and excellent delicacies.

If you really want to cause strife among Stokies, ask about their preferred Oatcake fillings. Be prepared to be there some time, particularly with ex-pats among whom the craving has grown. The most common are bacon and cheese, followed by other breakfast foods, such as beans, tomatoes etc. (Jam if you must. But if you really want something sweet try a North Staffordshire pikelet. [Don’t ask.])

It should also be noted that the most successful and long established of the city of Stoke-on-Trent’s two football clubs has a strong association with the Oatcake, particularly through its’ chief fanzine, and despite the owners strong association with pies. Supporters of the less successful side are known as ‘Chip-eaters’. I say no more.


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Hi. *waves to Feisor*

Since you pointed us here: all you need to know about how to update an entry can be found on this help page:

http://www.bbc.co.uk/dna/h2g2/RF21

If, howver, what you want to update is only a small part of the original entry, then go to Editorial Feedback

http://www.bbc.co.uk/dna/h2g2/A388334

and ask the nice curators to make the changes for you. Dead easy.

Bel

Ace

Hi drt! Well I never did! Such a coincidence!

I was born in Longton haha - and now live some of the time in the Staffordshire Moorlands.

You are so right - the Oatcake is one of my favourite foods of all time, and I miss eating them when I am away. I love the words of your new update. And I'd love to help get this under way.


Can I suggest that you look carefully at the parts of the original Entry that you feel should be retained? This is fair to the first author - and then interweave them into your new piece.

Once it is ready, let me know and I'll give you some help to see this through the process.

I'm not going to be around much today and tomorrow as I'm travelling (back to SOT) But on Friday I should have a bit of spare time in the afternoon. I'll come back and see how you're getting on.

Take a look on your personal space for the button which says 'Add Guide Entry, and then copy and paste your Entry ( once you've added the information you think suitable from the original Entry to it)

Play around with it, and once you think it's finished please give me a shout to come and read it.


Lanzababy H2G2 Future Guide Editor

ps *waves to Bel , and Feisor*

Thanks Bel and Lanzababy. See the other convo on ask for how I think I will proceed.

Lanzababy, I would be delighted to have your input. I'll let you know when I go ahead. Be good to have another Stokie on board.