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About LinkBacksin wales, a brand name oven chip is one of the more prized higher denominations of currency. With the current price rises of potatatos such actions where an inevitable powder keg waiting to explode.
in wales, a brand name oven chip is one of the more prized higher denominations of currency. With the current price rises of potatatos such actions where an inevitable powder keg waiting to explode.
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Blitzen (13-05-2008)
Originally Posted by Rosaline
One thing is for certain however - we know now the right answer to "Daddy or chips?"what a shocking story!!
until you give them welsh accents that is
Vodka
Homemade every time
Maris Piper's or King Edwards are the best variety for making chips.
What I do is peel and chop the potatoes into chip sized pieces and then soak them in a pan of water for about 3-4 minutes while the chip-pan warms up the sunflower oil thats in there.
To test that the oil is at the right temperature, I drop a small off-cut of potato into the oil and when it's about to float, take it out and then load the chip pan with chips
Cook until golden brown and then I leave them to stand and drain for 2 minutes before been dunked back in for another 2 mins. This helps give them a nice crunch feeling.
Drizzle with Malt vinegar and salt and voila - chips...
hmmmmm I'm drooling thinking about them now.
As above, but they really need leaving a good 15-20 minutes before being popped back in to finish off.Homemade every time
Maris Piper's or King Edwards are the best variety for making chips.
What I do is peel and chop the potatoes into chip sized pieces and then soak them in a pan of water for about 3-4 minutes while the chip-pan warms up the sunflower oil thats in there.
To test that the oil is at the right temperature, I drop a small off-cut of potato into the oil and when it's about to float, take it out and then load the chip pan with chips
Cook until golden brown and then I leave them to stand and drain for 2 minutes before been dunked back in for another 2 mins. This helps give them a nice crunch feeling.
Drizzle with Malt vinegar and salt and voila - chips...
hmmmmm I'm drooling thinking about them now.
homemade chips - BUT it depends on who cooks them,
my dad makes them too crispy where all the potato melts inside, so all thats left is a crunchy hollow casing.
my mum - it depends whats on TV at the time because occasionally forgets she put them on to cook. - hence our saying "if the fire alarms going off, it just means teas ready."
my sister - gets impatient that they take too long, takes them out when they still have hard potato in them.
me - never tried cooking them.
out of that lot, my mum's are the best, and then i put a bit of salt and either tomato or brown sauce and if we've got them, a cheese slice.
what's the advantage of a potatato over the humble potato...? longer chips?
Belgian chips from a chip stand served in a plastic punnet with a big glob of mayonnaise > everything else. I am totally gutted that the stand in Adinkerke closed down, I went in there without fail every time I crossed the border for cheap tobacco.
French frites are similar and run them a close second, especially when served with a perfectly cooked steak- or a merguez sausage from a man with a gazebo by the side of the road. Happy days.
I do like a good chip shop chip, but they're more of a satisfying meal than a gourmet delight. I've tried making my own belgian-style chips with my deep fat fryer, with very disappointing results
The best chips I ever had were from the right of the 11th hole at last years Open at Carnoustie (£4 for a small box type thing), ime going this year so hopefully the same stand will be there
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