Xander ,'Him'
Discussion of episodes currently airing in Un-American locations (anything that's aired in Australia is fair game), as well as anything else the Un-Americans feel like talking about or we feel like asking them. Please use the show discussion threads for any current-season discussion.
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Fiona, when will you get Firefly ?
In a couple of weeks, thanks to my amazing tape fairy.
I don't think it will get picked up by foreign markets unless it's shown to be a potential success with a couple of seasons life in it. If Fox kills it early on it will be a North America-only phenomenon.
Sorry about your medical emergency, brenda. I hope things got sorted out.
Sorry about your medical emergency, brenda. I hope things got sorted out.
Eh, sort of. The insurance anyway. We're still waiting to hear how bad it is. Long story short - my sister, the violinist, broke her finger playing football. It remains to be seen how big a disaster this will prove to be.
Hey there Plasmo! Welcome aboard.
hey Angus G! do you know you started a fish'n'chips trend? hey Erikaj, LMAO @ "nosy Americans".. I'm noisy - that's close ;)
Hey Plasmo, I think you should go over to the "Building A Better Board" thread (currently mired in techical talk about HTML and PHP) and tell the story of how you ended up kicking someone off your board, as it's a topic we were all discussing a lot in the setup process for this place.
do you know you started a fish'n'chips trend?
Really? How? (I can't help it if I'm a role model!)
Heheh.. well, there we were with the hunger and the menus.. then with the ordering, and you went for the fish'n'chips which had escaped my attention. The next day at a different restaurant, guess what jumped out of the menu? Here's to salty goodness. *cheers*
Sigh.
I really miss proper fish and chips.
How do proper British fish and chips vary from the American variety?
I'm not exactly sure as I've never had fish and chips in the US. The most common mistake, however, is to make the chips too thin - french fries as opposed to chips. A real chip is about an eighth of a potato wide and the curve of the spud should be clearly visible along one side; every chips in the portion is a different size. Inside the chips are fluffy, moist and potatoey.
The fish should be a honking great big piece, preferably cod or haddock. The batter is sticky and slightly chewy. The fish should be cooked in a deep frier about the size of a bathtub, no smaller.
Place chips in brown paper bag; this will instantly become translucent. Lay fish on top. Add salt and vinegar - please use cheap brown vinegar, none of that fancy, namby-pamby stuff. Wrap in yesterday's newspaper and serve.
Damn. Now I really really miss proper fish and chips.