Louisa

Will this thread ever just pee off? It's always being rehashed with some corny half baked story. They're not interested in bloody ED, its never gonna open here, get over it! Louisa.

I agree El Pibe. To quote our PM "we are all Thatcherites now" But the free market shouldn't be allowed to be the only factor in this. Look what it did with the banking sector. We need some more cohesion of the community, otherwise we will just create a them and us culture. Louisa.

Didn't notice this little gem of a thread before. Now without risking being shot down in flames I will try to be diplomatic. The Peckham regeneration fund was a great thing, it smartened up streets and it removed the troubled estates of north Peckham and started the process of urban renewal. But as a consequence, this allowed gentrification to penetrate northwards and eastwards from ED. this seems to have accelerated in the last five years, and now we have IMO another indistinguishable middle class neighbourhood. The stark contrast between the Bellenden Road area and Rye Lane just a quarter of a mile away at most is a big shock for many coming into the area as visitors. Why can we not have a community that shares a larger space rather than have little areas or roads only attracting one socio-economic class? Louisa.

Rye Lane has not one estate agent, coffee shop or curry house (someone correct me if I'm wrong), and it is a retail space at least twice the length and girth of Lordship Lane. Equally, LL does not have one signal hair extension shop or exotic food store (someone correct me if I'm wrong). *Bob* I think you could be onto something here. We could have a pop-up exchange store event. Louisa.

Lets not turn this into a race issue please. I'm equally dissatisfied with the number of estate agents on LL, but as you say if the demand is there then they will open up! I was just hoping for some diversity in the shopping experience, and how many of the same thing does one high street need? There's no excuse for ANY high street to be untidy, surely everyone can agree that a shopping experience without having to avoid littered pavements is a good thing? Louisa.

*Bob* Wrote: ------------------------------------------------------- > ruffers Wrote: > -------------------------------------------------- > ----- > > When does a hotel become boutique? > > > When they're hoping to charge more for the rooms. When it's in Dulwich Village and not East Dulwich. Louisa.

Maybe a few of those hair shops can pack up and allow for a bit more retail diversity along Rye Lane now that the station is getting a makeover. I just do not understand how/why anyone would dump loose clumps of hair into the streets, or at the very least not ensure that any waste products were disposed off appropriately. Clearly a few bad businesses are ruining it for all the other hair extension shops. Louisa.

I'd be in if I wasn't ancient. Louisa.

So is the Carluccio's rumour true? What type of food do they serve anyway? Louisa.

Interesting article Annette Curtain. However, in future could we not use the 'D' word. I much prefer the generic 'sex toy'. Subtlety as we go. Louisa.

titch I'm trying to be more diplomatic. And yes it's human nature to be inquisitive, trying new things etc but at what point does that cross the line into pretentious? I ate a crocodile steak at a gastropub in Putney, I didn't enjoy the experience. Does that make me pretentious? El Pibe - jellied eels with spiced vinegar and salt are the key ingredients to make it taste differently. The eel is a very versatile dish, and the solidified jelly is no different to eating the fat surrounding a rasher of bacon. Louisa.

http://www.bighospitality.co.uk/Trends-Reports/Posh-pizza-pushes-on-Trendy-and-authentic-specialists-swap-wheels-for-bricks-n-mortar Or in some cases ?4 to ?20. Louisa.

david_carnell Wrote: ------------------------------------------------------ > > The mahoosive mixed wrap (lamb and chicken, sauces > and heaps of salad) costs ?6 or between ?6-?12 in > Louisa money. So ?6 for a sort of kebab? Am I right? Louisa.

Right I can't take this anymore. I've tried, god knows I've tried, but how much for a pizza? Please tell me it's not a fiver a slice 'bout now? What toppings? Woodrot - eels don't have to just be jellied, they can be pan fried with some fancy sauce if needed. I'm actually in shock right now, that cheese and marmite sarny just flew out the window. Louisa.

titch juicy Wrote: ------------------------------------------------------- > Louisa's whole faux argument is based on a moot > point anyway- what's actually wrong with being a > bit pretentious (or as some would call it, > aspirational)? You can remember where you come > from and still want to try other things...in fact > it'd be a bit weird if you didn't. titch juicy I think we had better draw a line under all this stuff. I'm quite upset by the way I've been cornered once again and made to feel like my view counts for noting. There is clearly a dictatorial rule on this forum which has one rule for some and everyone else who doesn't tow the party line being branded as a troll or having psychological problems. I'm then accused of taking over a thread, surely expressing a point of view is what an online community forum is all about? Clearly not on the EDF. When these angry people who have such an issue with me are able to command a fair and decent debate I may contribute again, until them I will return to the wilderness of Barry Road and live out my days making cheese and Marmite sandwiches and watching old episodes of Minder. Louisa.

StraferJack Wrote: ------------------------------------------------------- > "Whether on-topic or off-topic whatever I say or > do is greeted with a less than positive or helpful > response" > > reap. sow > > "I posed a very much on topic query about fresh > pasties LOCALLY yesterday, and SJ simply suggested > Cornwall." > > you asked where yo could get a good Cornish Pasty > - not a generic pasty. I replied Cornwall because > it was slightly amusing and because you appear to > hold very firm convictions about where food should > and shouldn't come from Ok I stand corrected, but I think I did raise the point after your post that pasties can be made anywhere if you disregard the 'Cornish' pre-fix. Not that my correction seemed to help at all. My convictions regarding food are my opinions. Just as you are entitled to yours. However, raising the point that class can be a dividing line between affordability of food is an important one IMO. Louisa.

I posed a very much on topic query about fresh pasties LOCALLY yesterday, and SJ simply suggested Cornwall. You can't seem to win. Whether on-topic or off-topic whatever I say or do is greeted with a less than positive or helpful response. Louisa.

edcam Wrote: ------------------------------------------------------- > It is highly amusing to see how easily Louisa > winds people up. Meanwhile, here is a picture of > a van. Get one of these and you can sell any old > s*@*t for ?8-12 out of the side of it and people > will say it's "heavenly." What a beautiful van edcam. You've given the bourgeoise ideas now! Louisa.

El Pibe not to worry - according to you I either have psychological problems or despite major surgery in the past have a giant organic frite stuck to my shoulder. Judging by your previous post you've spent too long indoors reading the dictionary. Not to worry, we all have our moment :-) Louisa.

El Pibe Wrote: ------------------------------------------------------- > we're back to imply vs infer aren't we. At least > you've wiped away the foam with your hessian > sleeve ;) Indeed we are El Pibe, I guess you're surmising that the foam has been wiped away by my supposedly hessian material sweater, when in truth an indirect hint would have better summarised that comment because even the most working class of clothing outlets do not sell hessian clothing these days - and anyway, said foam remains in place. Keep em coming. Louisa.

El Pibe Wrote: ------------------------------------------------------- > I think you may actually need psychological help, > or at least surgery to remove that chip on your > shoulder. > > "It's a way of justifying snobbery and > separatism" > This is deeply ironic, you do know it cuts both > ways don't you. Chip? Are you sure it's not a chunky skin-on organic maris piper wedge? :-) Of course it cuts both ways, but the supposedly educated aspirational classes should know better. Or they choose not to recognise their pretentious ways. Irony? What's that? :-| Louisa.

El Pibe Wrote: ------------------------------------------------------- > " Food and class were as one when commoners were > > hung for snaring game. > > And they still are to this day. Your average lower > income household is more likely to tuck into a > bargain bucket than a 6-12 quid hotdog." > > This might be the most non sequitur fisk I've ever > read. Food and class run as parallel today as they ever did in the past. It's just the boundaries on class definition which have become blurred, partly down to the bourgeoise being intent on redefining class for their own ends. It's a way of justifying snobbery and separatism from others. Louisa.

El Pibe Wrote: ------------------------------------------------------- > > Food and class were as one when commoners were > hung for snaring game. And they still are to this day. Your average lower income household is more likely to tuck into a bargain bucket than a 6-12 quid hotdog. > > An increase in vendors of fresh food of provenance > as opposed to frozen food of indeterminate origin > isn't evidence of a paradigm shift in the > suppression of the working classes, it's just, > well, nice food. This doesn't detract from the fact that the demographic of ED for example would indicate that frozen food remained/remains popular because its taken how long since gentrification took hold for the Iceland store to finally move away from the area? > > I'm just as inclined to get annoyed by 'old spot > gammon and triple cooked frites' over 'ham and > chips' but gammon really does come in varying > quality, and I'm happy to pay ?6.50 rather than ?3 > if it a)tastes nice and b)isn't packed full of > phenylbutazone. > Fortunately, you're in a position to do so. Many are not. And this is more about the pompous sneering from those who can afford the 6-12 quid hotdog, upon those who for financial or cultural reasons choose not to partake in said culinary bank busting pastimes. > What you're decrying is not the end of a certain > class, for there are plenty of people of working > class origin, hell might even still describe > themselves as such, who are well able to tell the > differnece between a turd, a polished turd and a > pulled pork burrito. > > I think you've just got sympathy and empathy for > the poor folk left behind who can't afford > anything but the turd, but your frustration is > manifesting itself entirely obliquely to the real > issue. You're blaming the sneeze, not the cold. True to an extent. But not the ultimate gripe. Food is just an example of middle class aspirational one-upmanship. It's often used, knowingly or unknowingly as a way of distinguishing oneself from another. I don't believe chicken shop or pie n mash shop clientele go out of their way to do that. They don't dig beneath the surface of a food or social action to mark themselves out from another class as much as the middle classes do. Even the upper classes dont do that. It's just an observation of the pretentiousness surrounding many of these habits. It's the creation of a new trendy sub-culture which is promoted as a revelation, despite being around for generations in this and other communities across the globe. It's uniquely British and its uniquely middle class. Louisa.

Pret is an amazing example of fast food which is healthy and value for money. If they were rubbish, as insinuated, then why would they have them in up market parts of town and train stations? It's absurd to have a pop at them, just because they aren't as trendy as a street seller! Leave them alone guys. Louisa.

AlexC Wrote: ------------------------------------------------------- > Louisa Wrote: > -------------------------------------------------- > ----- > > Maybe that tomato pur?e paste is the answer to > > coolness right? After all, it turns cheese on > > toast into a pizza. > > > > Louisa. > > Go on then Louisa, open a pizza restaurant that > serves cheese on toast with a tomato puree base > and I think you'll be getting complaints no matter > what the class of the customer is. I reckon if I got some posh bread and stuck some sort of welsh goats cheese and tomato and basil sauce and gave it a fancy name and served it up as Welsh rarebit I'd have the trendies flocking for 8 quid a punt. Louisa.