hey Angus G! do you know you started a fish'n'chips trend? hey Erikaj, LMAO @ "nosy Americans".. I'm noisy - that's close ;)
Simon: Captain's a good fighter, he must know how to handle a sword. Zoe: I think he knows which end to hold.
'Shindig'
All Ogle, No Cash -- It's Not Just Annoying, It's Un-American
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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plasmo - Sep 23, 2002 5:13:32 pm PDT #119 of 9843
{[-_-]}
John H - Sep 23, 2002 6:11:05 pm PDT #120 of 9843
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.
Angus G - Sep 24, 2002 1:38:11 am PDT #121 of 9843
Roguish Laird
do you know you started a fish'n'chips trend?
Really? How? (I can't help it if I'm a role model!)
plasmo - Sep 24, 2002 2:01:30 am PDT #122 of 9843
{[-_-]}
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*
Fiona - Sep 24, 2002 4:10:25 am PDT #123 of 9843
Sigh.
I really miss proper fish and chips.
Typo Boy - Sep 24, 2002 9:29:44 am PDT #124 of 9843
Calli: My people have a saying. A man who trusts can never be betrayed, only mistaken.Avon: Life expectancy among your people must be extremely short.
How do proper British fish and chips vary from the American variety?
Fiona - Sep 24, 2002 9:49:35 am PDT #125 of 9843
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.
Nutty - Sep 24, 2002 9:52:42 am PDT #126 of 9843
"Mister Spock is on his fanny, sir. Reports heavy damage."
Hm. Besides the rampnat frying in the above, the one things that puts me off is the yesterday's newspaper. I'm not wild about newsink on my hands when I'm just reading; when I'm eating? Yucky.
Angus G - Sep 24, 2002 9:54:19 am PDT #127 of 9843
Roguish Laird
about an eighth of a potato wide
Gee, Fiona, that's the most precise measurement since the cubit! snerk
Australian fish and chips are similar except we don't have cod or haddock; we tend to use flake, which I believe is actually shark of some kind. Also, the best fish is fried in beer batter. (And I agree; no balsamic vinegar allowed.)
Fiona - Sep 24, 2002 9:57:55 am PDT #128 of 9843
the one things that puts me off is the yesterday's newspaper.
Actually, not all places wrap in newspaper any more. Quite a lot use brown paper. This is acceptable, but not nearly as romantic. (And I agree, Nutty, newspaper is often annoying - unless you're on your way home, and can unwrap and plate at leisure).
Gee, Fiona, that's the most precise measurement since the cubit! snerk
Well, I really just wanted to get across: thick, not McPencil-Thin.