Yorky
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That sounds very similar to the previously quoted "curry and chips". Not one of my favourites.
Chips (Fries) with...?
- Thread starter Morning Glory
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That sounds very similar to the previously quoted "curry and chips". Not one of my favourites.
Yep! I love them. One thing that annoys me is when chefs make 'posh' mushy peas using fresh or frozen garden peas. Mushy peas have to made from dried peas!
That's the Canadian dish, isn't it. I've never made it either. I think @Rocklobster (who hasn't been seen here for a while
) has it on his diner menu in Canada.
Yorky
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And Jamie Oliver is the worst offender!
Although I won an award for my "Yorkshire Dhal" on his (now defunct) site.
Yorky
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Strangely, the majority of the images are a few years old. Chips now are generally only an accompaniment to battered fish for me. The purchase of the halogen oven encouraged me to focus more on roast potatoes.
Herbie
Veteran
Exactly.
Have you tried pea wet? Or pea fritters?
Also chips and scraps (bits of batter) are a northern thing.
Yorky
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Aye, a bag o' chips and scraps. The scraps were free.
What's that?
Yorky
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I'm sure that you must have expected that deluge from me given the thread title?
medtran49
Forum GOD!
That's the Canadian dish, isn't it. I've never made it either. I think @Rocklobster (who hasn't been seen here for a while
Yes, they are covered in brown gravy and have cheese curds scattered throughout. I noticed our butcher place has the curds in their cheese area a while back and told Craig we should try it.
I don't think its a very photogenic dish but I bet it tastes good.
MrsDangermouse
Guru
I love chips, in all their different shapes and sizes....its an extension of my love of potatoes.
For me traditional chunky chips always need salt and vinegar...we often have them as a side with steak or if I'm doing ham, egg & chips. With burgers we'll sometimes have chunky chips and other times we'll have thin crispy french fries. I like ketchup with chunky chips, but for me thin fries go better with mayonnaise. I remember when I was a student in Edinburgh you were always offered "sauce" in the chip shops there instead of vinegar...it has a similar taste to HP Sauce but its much thinner and less strong tasting. Very nice though!
Other variations we often have at home are skin-on chips, wedges, loaded fries (similar to @TodayInTheKitchen 's photo), curly fries using the spiralizer, and flavoured chips: I like to add spices like paprika, garlic powder or chilli flakes to them whilst they're cooking in the Actifry.
For me proper mushy peas are something you get in a little pot from a takeaway (or make yourself of course)....they're a very casual kind of food with a pretty strong flavour. In a restaurant I'd usually expect to have the posh version - much prettier on the plate and easier to balance the flavours with other ingredients.
For me traditional chunky chips always need salt and vinegar...we often have them as a side with steak or if I'm doing ham, egg & chips. With burgers we'll sometimes have chunky chips and other times we'll have thin crispy french fries. I like ketchup with chunky chips, but for me thin fries go better with mayonnaise. I remember when I was a student in Edinburgh you were always offered "sauce" in the chip shops there instead of vinegar...it has a similar taste to HP Sauce but its much thinner and less strong tasting. Very nice though!
Other variations we often have at home are skin-on chips, wedges, loaded fries (similar to @TodayInTheKitchen 's photo), curly fries using the spiralizer, and flavoured chips: I like to add spices like paprika, garlic powder or chilli flakes to them whilst they're cooking in the Actifry.
I absolutely LOVE proper mushy peas, ideally with mint sauce (but vinegar will do if mint sauce isn't available), in fact I had some last night. But I also like posh mushy peas - when I make them I blitz the garden peas with a bit of creme fraiche and fresh mint (or mint sauce).
For me proper mushy peas are something you get in a little pot from a takeaway (or make yourself of course)....they're a very casual kind of food with a pretty strong flavour. In a restaurant I'd usually expect to have the posh version - much prettier on the plate and easier to balance the flavours with other ingredients.
Maybe it was watered down HP sauce!
I reckon mushy peas are fine dining 'restaurant worthy' - in fact.... you have given me an idea!
Herbie
Veteran
Watered down HP it seems to be. Called 'chippy sauce' and is popular in Edinburgh.
https://www.google.com/amp/s/www.ed...inburgh-s-chippy-sauce-revealed-1-4876581/amp
https://www.google.com/amp/s/www.ed...inburgh-s-chippy-sauce-revealed-1-4876581/amp
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