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Fish n Chips
Its Friday
Shakil




msg:297539
 3:27 pm on Dec 13, 2002 (gmt 0)

Is it only in the UK, that the traditional lunch is Fish n Chips?

Just curious, and yes, before you ask, we had some.

I prefer "Plaice" to Cod though.

Shak

 

Shakil




msg:297569
 4:57 pm on Dec 13, 2002 (gmt 0)

Ketchup is still the most popular choice for Chips.

However in Denmark, mayonaise was used when I used to get my chips.

anything will do to dip them in , Mayo, Tartare or evn Salad Cream

Shak

jimbeetle




msg:297570
 4:59 pm on Dec 13, 2002 (gmt 0)

Why did I have to read this now especially since I skipped breakfast this morning? Now I've gotta' run out for a traditional New York lunch: two with mustard and kraut from the guy on the corner.

toadhall




msg:297571
 5:05 pm on Dec 13, 2002 (gmt 0)

A fish n' chip story:

In Montana, circa 1976. St. Mary's I think it was. The lodge at Glacier Nat'l Park anyway. Drove down from Waterton, Alberta for the day. Had lunch at the 'lodge'. Ordered fish and chips. Was served two baked breaded fish sticks and a bag of chips (in UK = crisps).

And some wonder why Canadians think themselves distinct form the southeners. There you go.

jpjones




msg:297572
 5:15 pm on Dec 13, 2002 (gmt 0)

anything will do to dip them in , Mayo, Tartare or evn Salad Cream

Gravy over chips and curry over chips is a firm favourite too. Aaah - the days of school dinners. :)

SlyGuy




msg:297573
 5:25 pm on Dec 13, 2002 (gmt 0)

Anybody else around the country like tarter and fries or does the thought of it repulse you?

I need nothing else for lunch, but a plate of fries and a soup bowl of Tartar sauce. I love it, even more so than mayo. No ketchup, I'm so bored of ketchup.

SlyGal always gives me funny looks when we go out for lunch, and I have fish and chips with extra, extra tartar sauce.

Get me an IV drip of tartar sauce, and I'll be a happy, happy man.

- Chad

( I thought I was the only one, DrCool, now I know others are out there :) )

toadhall




msg:297574
 5:46 pm on Dec 13, 2002 (gmt 0)

I like tartar sauce. But I prefer vineagar on the chips and lemon on the fish.

Ketchup I'll take with french fries. The packaged ketchup you get at fast-food outlets up here (especially at the one that begins with M and ends with indigestion) is usually overly sweet so you should take your own or go bare back.

Consider that a travel alert. ;)

Shakil




msg:297575
 6:39 pm on Dec 13, 2002 (gmt 0)

"go bare back."

a whole new meaning to the word :)

Shak

mivox




msg:297576
 8:25 pm on Dec 13, 2002 (gmt 0)

But I prefer vineagar on the chips and lemon on the fish.

Lemon and tartar on the fish. Vinegar and mayo or salad dressing (ranch flavor) on the chips. :)

There was a restaurant down in Eugene, OR that had the best fish and chips... they sliced and fried the potatoes in-house (none of those nasty frozen ones than get delivered to the kitchen in 1-ton bags), and the best battered cod I've ever had.

Of course, my homemade battered halibut is a close second, but I have yet to master the art of frying potatoes without them ending up all soggy. :(

Ivana




msg:297577
 8:35 pm on Dec 13, 2002 (gmt 0)

Well, in Denmark a very traditional lunch is "sild" (I'm sure Shak remembers this) :

A thin slice of rye bread, spread with butter and topped with cold, pickled herring and slices of onion. You wash it down with a shot of "snaps" ( a very strong spirit) and then with a pint of lager.

It's an aquired taste...

Shakil




msg:297578
 8:57 pm on Dec 13, 2002 (gmt 0)

jpjones,

I think the Gravy and Curry is only popular North of Watford (you know that place which has funny accents etc etc)

:)

Shak

bonzibudy




msg:297579
 9:27 pm on Dec 13, 2002 (gmt 0)

last time i ate chips in london, i asked for gravy. The guy looked at me as if i have just asked for a uugoooohz.

How can you have chips without gravy?

tbear




msg:297580
 9:28 pm on Dec 13, 2002 (gmt 0)

>I have yet to master the art of frying potatoes without them ending up all soggy.
Mivox, try frying them twice, second time, after letting them sit a while, to get them crispy, the oil must be hot of course.
Mmmmmm, might just go down to the beach and get myself a cod and chips... LOL
I used to live in Muswell Hill and get my weekly dose from Toffs.

creative craig




msg:297581
 9:31 pm on Dec 13, 2002 (gmt 0)

I lived in Northern Ireland for 4 or 5 months and they love a good chip'n'gravy :)

Macguru




msg:297582
 9:32 pm on Dec 13, 2002 (gmt 0)

tbear is absolutely right about the crispy fries recipe.

I can't tell what we do with fries here in Québec, since tourists actually eat this. ;)

mivox




msg:297583
 9:33 pm on Dec 13, 2002 (gmt 0)

try frying them twice

Hmm... seems like that would make the oil problem worse, but I'll give it a shot. We have about 30lbs of potatoes to use up at the moment, so anything's worth a shot. Now I must get some fish to fry with them!

Can't believe I didn't go for fish & chips while I was in London....

tbear




msg:297584
 9:38 pm on Dec 13, 2002 (gmt 0)

>Hmm... seems like that would make the oil problem worse
Mivox, it shouldn't if the oil is hot enough, it seals the food on first contact (I think, but I'm no food specialist).

lorax




msg:297585
 9:42 pm on Dec 13, 2002 (gmt 0)

>> A1 sauce!

Bite your tongue Nick! I'd never ruin a nice steak with such blasphemous liquid.

Re: Fish 'n Chips - it's the only way I'll eat fish. Tarter sauce is nice for both though if I have chips alone (or french fries) I prefer vinegar - malt vinegar.

Re: Standard American lunch - burger or hotdogs. Though I much prefer a pint o' Guiness.

toadhall




msg:297586
 10:02 pm on Dec 13, 2002 (gmt 0)

> ending up all soggy

Soak the taters to get the starch out and off the surface first, then make sure you pat them dry, reeeeeally dry, before frying them.

georgeek




msg:297587
 10:19 pm on Dec 13, 2002 (gmt 0)

Mivox -

Perfect chips:

1. Cut potato in the required chip size.

2. Soak in cold water to remove some of the starch.

3. Drain and pat dry with a cloth.

4. Fry at 340°F until they are just changing color (4-7 minutes) and remove.

5. Increase oil temperature to 375°F and put chips back in pan.

6. Fry until golden brown (2-4 minutes)

7. Remove and drain on absorbent paper

N.B. Kind of oil not so important, temperature and potato variety is, so if the above does not work try another kind of potato.

Shakil




msg:297588
 10:22 pm on Dec 13, 2002 (gmt 0)

blimey,

this frying chips looks like hard work to me.

I shall stick to the 100s of chippies (as we in the UK call them) around town.

Talk about making a meal of things :)

Shak

tbear




msg:297589
 10:26 pm on Dec 13, 2002 (gmt 0)

georgeek - That looks like the perfect chip recipe.
Shak - LOL

Nick_W




msg:297590
 10:42 pm on Dec 13, 2002 (gmt 0)

Damn Good Steak
(no A1)

Mash about a whole bulb of garlic in a mortar and pestal, (with skins on),

Remove obvious skins but otherwise leave it, it doesn't matter.

add enough olive oil to easily cover your steaks +a bit.

add about a table spoon of ground cumin (4 steaks) and tblsp. of rosemary and tblspn. of thyme.

add good dose of salt and pepper and the 'zest' of one good sized lemon.

Stir and bash in the mortar and then marinate the steaks for at least 2hrs...

Fry with all the liquid as you normally cook steak.

Game on!

Nick

tbear




msg:297591
 10:44 pm on Dec 13, 2002 (gmt 0)

Droooooooool, Nick :)

Macguru




msg:297592
 10:44 pm on Dec 13, 2002 (gmt 0)

>>georgeek - That looks like the perfect chip recipe.

I guess this makes georgeek crowned as our resident potatoe head. ;)

No offence georgeek, welcome to the zoo!

Ivana




msg:297593
 10:45 pm on Dec 13, 2002 (gmt 0)

Yeah, Nick's right, it is a great way to cook steak (it's an adaptation of a Jamie Oliver recipe).

Mivox, will you share your recipe for halibut in homemade batter? It sounds great!

tbear




msg:297594
 11:15 pm on Dec 13, 2002 (gmt 0)

Hi georgeek,
More than welcome with stuff like that.

I read that by removing the centre bud from garlic and onion they won't repeat (or have other side effects). Anyone else heard this....?

lorax




msg:297595
 11:19 pm on Dec 13, 2002 (gmt 0)

Actually, right now I have a turkey breast in the oven with a nice slab of bacon on top. Stuffing, mashed potatoes, green beans and a cold salad. Sort of a mini-Thanksgiving dinner!

And a nice cool local ale waiting for desert! Yum.

mivox




msg:297596
 11:20 pm on Dec 13, 2002 (gmt 0)

I'll have to look up the batter recipe. You'll want a bottle of ale, some flour, and I don't recall what else. hehe. It's so rare that I oil fry anything, I never remember how myself. ;)

georgeek: Thanks! That sounds great... will have to try it this weekend, if I feel up to frying.

Steak (my way):

1-1.5 inch thick rib eye (grassfed beef is best)

Lay steak out on top of butcher paper
Sprinkle kosher salt and pepper liberally on both sides
Lay sliced or crushed garlic on one side (or sprinkle with granulated garlic if you're out of fresh)
Flip steak over, and cover other side in thin sliced red onion

wrap butcher paper back over steak and leave it sitting on the counter for 1/2-1 hour or in the fridge for 2-3.

Heat up cast iron frying pan (medium high), pour in enough olive oil to coat bottom of pan, splash in a generous bit of worcestershire and chipotle/adobo sauces. Fry steak 6-8 minutes on each side, with onions.

Or you can skip the whole oil/sauce/pan part, if you have an outdoor grill to toss the steaks on. You lose a lot of onions that way though.

Jon_King




msg:297597
 11:20 pm on Dec 13, 2002 (gmt 0)

Fish heads, fish heads eat em' up ymmmmm.

toadhall




msg:297598
 11:23 pm on Dec 13, 2002 (gmt 0)

> fish heads

Have to bury them for a week first though.

Quinn




msg:297599
 11:30 pm on Dec 13, 2002 (gmt 0)

Fish heads, fish heads eat em' up ymmmmm.

Have to bury them for a week first though.

Are you two drinking together somewhere? ;)

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