Foo Forum

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

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).

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

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.

a whole new meaning to the word :)

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.

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.

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

:)

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.

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

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 :)

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!

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

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.