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.
Willow: That's a work ethic! Buffy, you're developing a work ethic! Buffy: Do they make an ointment for that?
'Beneath You'
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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Nutty - Sep 24, 2002 9:52:42 am PDT #126 of 9843
"Mister Spock is on his fanny, sir. Reports heavy damage."
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.
Laura - Sep 24, 2002 10:06:36 am PDT #129 of 9843
Our wings are not tired.
DH's British grandmother used to make Fish & Chips as a "treat" for us. I'm not big on the fried food anyway but this stuff was horrible. I would drink dry red wine to try and cut the grease in my body. Yuck.
The grandparents lived with us for a year or so which was wonderful. We never did eat together though as our dietary habits were not at all similar. I eat no meat or poultry so that saved me from the awful looking meat pies they enjoyed. She did make some awsome pastries which I had no trouble eating.
meara - Sep 24, 2002 10:11:01 am PDT #130 of 9843
Ah, what I really miss is the brown sauce stuff that they had in Scotland to go with the chips of the fish and chips...that stuff was yummy. (I was also drunk, but...).
Typo Boy - Sep 24, 2002 10:12:02 am PDT #131 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.
If you don't mind no newspaper that sounds like at least some American places are not far off. We tend to use Halibut as the fish to fry. And our chips are often a bit thicker than you describe. And some places offer malt vinegar. Is that the same as your "cheap brown vinegar".?
Fiona - Sep 24, 2002 10:18:02 am PDT #132 of 9843
Yup, cheap brown vinegar is malt.
Sounds good, Gar (although halibut is maybe a wee bit too thin for the fish for my taste). Next time I'm over I'll give it a try. I'm just sad because no f&c I've tried here in Germany even comes close.
meara, are you thinking of HP Sauce?
Tom Scola - Sep 24, 2002 10:20:18 am PDT #133 of 9843
Mr. Scola’s wardrobe by Botany 500
I just got F&C for lunch.
Typo Boy - Sep 24, 2002 10:24:23 am PDT #134 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.
Fiona - don't get it in a fast food place though.. Because what takeaway (hee I just used a Britishism) sells as fish and chips here is just nasty.
Anne W. - Sep 24, 2002 10:25:29 am PDT #135 of 9843
The lost sheep grow teeth, forsake their lambs, and lie with the lions.
The Ram's Head Tavern in Savage, MD has good, U.K. style F&C, but on plates--no paper to sop up the grease. Plus, food that is deep-fried properly shouldn't actually be all that greasy.
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;
Wrod. I don't like fries that look as if they came from an extruder rather than a bona fide potato.