Talk:Lobby (food)

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Etymology[edit]

The statement that "The traditional lobby contained left over meat, some animal bones, diced onion and other vegetables lobbed in to maximise the flavour all boiled in a pot" implies this is the origin of the name. This is very dubious. North Staffordshire lobby is related to Liverpool Lobscouse which has a well known etymology. The Potteries exported their products through Liverpool and had many contacts with that city, even before the construction of the Trent and Mersey Canal. The Potteries accent has clear Liverpool influences. --80.176.142.11 (talk) 14:18, 4 October 2008 (UTC)--80.176.142.11 (talk) 16:01, 14 July 2009 (UTC)[reply]

As nobody has provided supporting evidence, I have rephrased the sentence slightly to remove the implied etymology. --80.176.142.11 (talk) 11:04, 31 December 2008 (UTC)[reply]

I have added a short paragraph mentioning the possible link with lobscouse. If anybody can provide references to support this, please do so. --80.176.142.11 (talk) 12:52, 19 May 2009 (UTC)[reply]

Leigh[edit]

I have reverted the insertion of the following text in the See Also section:

I live in leigh, and Lobby is pretty much Dead, it is rare that pubs advertise it, and rarer it is sold in cafes, etc, the older generation of cafe owners will put it on the menu, but the vintage ways of Leigh and its traditions are dying sadly =[

I'm not sure if the Leigh references belong in this article at all. The article was clearly started to document North Staffordshire lobby, and probably should have been titled accordingly. There are lobby-like stews in various parts of the North Midlands, North Wales and the North West, and the article should really cover them all or be restricted to North Staffordshire Lobby. The dish is still widely cooked in the Potteries and butchers sometimes sell low quality stewing beef as 'lobby beef'. --80.176.142.11 (talk) 16:01, 14 July 2009 (UTC)[reply]

No comment after over 2 years, so I'm going to remove the Leigh paragraph. The Leigh style of lobby is covered in the lobscouse article. --Ef80 (talk) 10:36, 5 November 2011 (UTC)[reply]

Vandalism[edit]

Minor vandalism reverted. --80.176.142.11 (talk) 17:03, 4 September 2009 (UTC)[reply]

No mincing about[edit]

Minced meat? In a stew? Really? Maikel (talk) 11:00, 6 March 2020 (UTC)[reply]

Some cooks do add minced beef (aka ground beef) to lobby, though it's not very common. Folk recipes like these do have lots of variation. A small amount of minced beef in lobby does taste nice in my experience. --Ef80 (talk) 22:43, 9 November 2021 (UTC)[reply]

Chicken?[edit]

As someone born and bred in Stoke, I have never ever encountered anything described as 'lobby' with chicken in it. Of course, you can make similar stove top thin stews with all sorts of meat - I've made them with leftover pork from a pig roast - but they're not really lobby. --Ef80 (talk) 22:52, 9 November 2021 (UTC)[reply]