Spitfire.

Christopher Carnley · Post by **Christopher Carnley** » Sat Mar 17, 2018 1:35 pm

The BBC allege that this is Biggin Hill in 1940, so why can,t it be 1940?

Paul Bennett · Post by **Paul Bennett** » Sat Mar 17, 2018 7:25 pm

The Spitfires are too late a Mark for 1940

Christopher Carnley · Post by **Christopher Carnley** » Sun Mar 18, 2018 9:24 am

Good guess, but which Mark? Paul.

Chris Card · Post by **Chris Card** » Sun Mar 18, 2018 11:57 am

Not with those bubble canopies and four blade props.

Martin Webster · Post by **Martin Webster** » Sun Mar 18, 2018 1:35 pm

These look like Mk XVI machines circa 1942 in the markings of 19 Squadron ( QV) Isn’t this a still from “Reach for the Sky” Chris? 19 were based at Duxford for a time and were issued with Mustangs later in the war.

Al Coutts · Post by **Al Coutts** » Sun Mar 18, 2018 1:41 pm

Mk VIII or IX

I'm not a Spitfire expert but have sat in several!

Martin Webster · Post by **Martin Webster** » Sun Mar 18, 2018 1:48 pm

These look like Mk XVI machines circa 1942 in the markings of 19 Squadron ( QV) Isn’t this a still from “Reach for the Sky” Chris? 19 were based at Duxford for a time and were issued with Mustangs later in the war.

Martin Webster · Post by **Martin Webster** » Sun Mar 18, 2018 1:56 pm

Sorry Al, finger trouble with the second post !

Christopher Carnley · Post by **Christopher Carnley** » Sun Mar 18, 2018 6:53 pm

For this season, Al Coutts (The Queens Banker) is wearing Spitfire LFIXe MK356,UF-Q, out of Coningsby.

There is some debate as to the vintage picture, my favourite is being a late WW2 scramble by 19 Squadron from Molesworth, Cambs, formerly Hunts.

They are MK XVILFe with Packard built Merlins rated for low flying, and entered service in October 1944. The picture is part of a much larger scramble, including a dog, whether they are strafing locomotives in France or the inlikely dog fight as the altitude was limited.
There were about 4 fliers in the film.

The aeroplane was of course invented in Yorkshire and not by Richard Branson!
During WW2 along with most Boroughs, Barnsley scraped up two piles of £5000 in pennies, farthings, groats, bobs and tanners, to "buy" 2 Spitfires.
What were they called?

Al Coutts · Post by **Al Coutts** » Sun Mar 18, 2018 8:18 pm

Three out of the last 4 Battle of Britain Memorial Flight bosses have been friends - hence lots of sitting in Spitfires!

Norman Geeson · Post by **Norman Geeson** » Mon Mar 19, 2018 10:35 am

BARNSLEY BRITISH and BARNSLEY CHOP

Christopher Carnley · Mon Mar 19, 2018 11:35 am

Barnsley Chop and Barnsley Chop 2.

John Robins · Post by **John Robins** » Mon Mar 19, 2018 11:46 am

After watching Countryfile last night the Barnsley chop seems to be an endangered species. Eat now while you still can, and talking of cans, John West canned baby clams seem to have gone the same way as their supplier's surname would suggest. Spaghetti with just olive oil and garlic is a bit boring.

Christopher Carnley · Mon Mar 19, 2018 11:50 am

Do you know any of these guys Al, mind you it must be 15 years ago, MK lX, that engine was tight?

Al Coutts · Post by **Al Coutts** » Mon Mar 19, 2018 5:30 pm

Sorry Chris, I don't.

Christopher Carnley · Post by **Christopher Carnley** » Mon Mar 19, 2018 7:31 pm

John,

If anyone has Googled "Barnsley Chop", then none of the sites know what it is.

It was never a "Butterfly Chop", that was an invention by the Barnsley Chronicle in 1949, neither was it invented by Brooklands chef.

It was first prepared by Albert Hirst for the visit by Edward, Ponce of Wales in 1933 to open the new Town Hall. It was a 20 oz cut of lamb from above the kidney on one side, half a saddle if you like, but not a rack. It had to be cooked very slowly, to avoid Royal anal fissures, but HRH was quite horrified at the thought of it.
I have a pic of Albert preparing such a "treat" somewhere.Lamb fat is nauseating.
A dressed crab goes nicely with pasta, and a glass or two of Frascati, or something better.

John Robins · Post by **John Robins** » Mon Mar 19, 2018 9:22 pm

Perhaps the butchers and supermarket meat purveyors have googled, but not I. The TV article concerned the downturn in sales of lamb, causing the matching reduction in sheep farming hence the lamb chop of whatever ilk becoming under pressure. I agree with your view on the fat, certainly not good on toast!

Dressed crab, for me, is best with some green salad. The amount of garlic I have with pasta and clams would kill the delicate flavour of crab were it to be used as an alternative.

Robert Craven · Post by **Robert Craven** » Tue Mar 20, 2018 2:17 pm

John Robins wrote:..... and talking of cans, John West canned baby clams seem to have gone the same way as their supplier's surname would suggest. Spaghetti with just olive oil and garlic is a bit boring.

I'd noticed that and now that you mention it I realise it's not just in my locality. There are some other makes but not in any shop I can get to and the last ones I ordered on line weren't much good.

Spitfire.

Spitfire.

BBMF