Welcome to WebmasterWorld Guest from 54.166.74.48

Forum Moderators: incrediBILL & lawman

Message Too Old, No Replies

Fish n Chips

Its Friday

     
3:27 pm on Dec 13, 2002 (gmt 0)

Senior Member

joined:June 28, 2002
posts:851
votes: 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

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

Preferred Member

10+ Year Member

joined:Sept 26, 2002
posts:402
votes: 0


Fish heads, fish heads eat em' up ymmmmm.

Have to bury them for a week first though.

Are you two drinking together somewhere? ;)

11:31 pm on Dec 13, 2002 (gmt 0)

Preferred Member

10+ Year Member

joined:June 30, 2000
posts:549
votes: 0


Prime Rib:

Take 10-15 lb rib roast
Rub with salt and pepper and let sit overnight
Bring up to room temp for about an hour or so before cooking
Deep Fry in 350-360 degree oil about 3-4 minutes per pound
Remove and let set for 15-20 min. before carving

Far and away the best prime rib I have ever eaten. I will be making one this Sunday for a Christmas Party. My mouth is watering already.

11:41 pm on Dec 13, 2002 (gmt 0)

Administrator

WebmasterWorld Administrator jatar_k is a WebmasterWorld Top Contributor of All Time 10+ Year Member

joined:July 24, 2001
posts:15756
votes: 0


the killer for me is english fish n chips has the skin on, that's so wrong.

Mac knows all about proper chips, head down to Lafleur's (restaurant chain in Quebec) and those are gooood. Hopefully they haven't changed the oil in a while because that's where all the flavour comes from.

Add large amounts of cheese curds, douse liberally with a very robust gravy and voila, poutine.

Nothing like it folks, clog your arteries instantly and get a good base for a night of drinkin'.

Did someone mention angioplasty? ;)

11:56 pm on Dec 13, 2002 (gmt 0)

Preferred Member

10+ Year Member

joined:May 9, 2001
posts:416
votes: 0


- Black pudding's very black today, Mother...
- Yes it is black today, dear.
- That's very black, that is...
- Yes dear.
- Even the white bits are black...
- Yes...dear...it is a very dark pudding today.
- Like the weather...
- Yes, dear.
- Very overcast...
- Mm.
- Mum?
- Yes, Eric?
- I don't think I've ever seen a pudding as black as that... 'ave you?
- I dare say I have...son...I've seen some very black puddings in my time...
- But most of them...even if the white bits aren't black...they're kind of...
- That's enough dear...go and get some coal, will you?

A lovely vignette of old Yorkshire.
From 'The Testing of Eric Olthwaite' (A Ripping Northern Yarn) by M. Palin and T. Jones, 1978.

12:06 am on Dec 14, 2002 (gmt 0)

Preferred Member

10+ Year Member

joined:Nov 19, 2002
posts:423
votes: 0


Batter recipe: (After many years of experiments)

You will need:

Self raising flour (4oz)
Plain flour (4oz)
Milk 1/2 pint
Salt pinch
Oil a dash
2 egg whites (beat till stiff)
1 egg yolk
Some carbonated water

1. Mix the flours, milk, oil, egg yolk and a pinch of salt to a very smooth consistency, and then put in the fridge for an hour.

2. Remove from fridge add a little carbonated water, until the mixture will nicely coat the back of a spoon then stir in beaten egg whites.

3. Use by coating fish in corn flour, shaking of surplus and immersing into batter. Remove from batter and hold over bowl for 5 seconds to drain surplus. Immerse coated fish in oil heated to 355F until golden brown (6-8 minutes).

N.B. If you are under observation use Champagne instead of carbonated water.

12:34 am on Dec 14, 2002 (gmt 0)

Senior Member

WebmasterWorld Senior Member macguru is a WebmasterWorld Top Contributor of All Time 10+ Year Member

joined:Dec 30, 2000
posts:3300
votes: 0


>>Hopefully they haven't changed the oil in a while because that's where all the flavour comes from.

YESSSS!

and not a trace of fish in this tasty burnt lard!

But frankly, nothing will beat Belgian fries with remoulade sauce.

3:48 am on Dec 14, 2002 (gmt 0)

Preferred Member

10+ Year Member

joined:Oct 18, 2001
posts:397
votes: 0


Only here at WebmasterWorld can there be a thread about fish'n'chips that runs 65+ posts long. Then turns into a recipe exchange.

God, I love this place.

- Chad

2:34 pm on Dec 14, 2002 (gmt 0)

Senior Member from GB 

WebmasterWorld Senior Member 10+ Year Member Top Contributors Of The Month

joined:Feb 10, 2002
posts:928
votes: 2


>N.B. If you are under observation use Champagne instead of carbonated water.

He, he, he, or a nice real english ale, of course. Really! It's real scrummy.......

Now what did I come here for?

This 68 message thread spans 3 pages: 68
 

Join The Conversation

Moderators and Top Contributors

Hot Threads This Week

Featured Threads

Free SEO Tools

Hire Expert Members