Chips and Gravy - Page 5

Nugget · 05-07-2006, 21:03

Quote:

Originally Posted by Creative

Thats what will happen when you spend too much time in no mans land (Midlands)!

Why do you think I left

Well, that and the fact that I wanted to find out about this weird Northern food

05-07-2006, 21:03

Quote:

Originally Posted by Marge

Him indoors hates the chippies oop north, most if not all are Chinese with hardly any "English" ones so it ends up with us going to the Kebab or Indian instead (or me cooking which is always a risky business

)

The best chippy I know is Greek!
Admittedly tho they do Doner Kebabs (as a sideline, the main shop is a chippy).

Mr Angry · 05-07-2006, 21:05

Quote:

Originally Posted by Fingy

Okay so now I want both, chips & gravy with lots of salt and vinegar... and mums irish stew.

Get on the phone to "James's Kitchen" now - but remember to book a cab to the City for about 11:30.

Fingy · 05-07-2006, 21:07

Think I'll stick to Fuscos, or the local chinese.... well one of the 8 chinese we have locally... is there any need?

Mr Angry · 05-07-2006, 21:11

Quote:

Originally Posted by Fingy

Think I'll stick to Fuscos, or the local chinese.... well one of the 8 chinese we have locally... is there any need?

Ahhhh...the F word, Fuscos.

05-07-2006, 21:11

ok

fish & chips virtually as 'round here'

fish = haddock fillet

batter = usually a tempura style 'puffy' batter, but ideally no gungey layer, inside.

Chips - made from high starch straight cut 'old' potatoes like Maris Piper, crispy on the outside, soft in the middle.

Fat - yes, beef dripping is still used for frying in a lot in chippies round here

What more do you need, other than salt & maybe vinegar ?

Nugget · 05-07-2006, 21:13

Quote:

Originally Posted by homealone

ok

fish & chips virtually as 'round here'

fish = haddock fillet

batter = usually a tempura style 'puffy' batter, but ideally no gungey layer, inside.

Chips - made from high starch straight cut 'old' potatoes like Maris Piper, crispy on the outside, soft in the middle.

Fat - yes, beef dripping is still used a lot in chippies round here

What more do you need, other than salt & maybe vinegar ?

Preferably from Leons, Marklews or whatever that one by the Dolphin is called

handyman · 05-07-2006, 21:14

mmmmm chips and gravey from the chinese = much goodness (they do a luverly chinese gravy at the chinese opposite arriva garage in Redcar)

Chips and gravy from a chippy is also very good.
Must have vinegar on..

05-07-2006, 21:14

Where have all the english chipy's gone? our local "jacks chippy" was famous all over salford! the kabab shop chips are crap, chinese are ok'ish but IMO you cant beat chips & gravy from a traditional english fish & chip shop.

Nugget · 05-07-2006, 21:15

Quote:

Originally Posted by handyman

mmmmm chips and gravey from the chinese = much goodness (they do a luverly chinese gravy at the chinese opposite arriva garage in Redcar)

Chips and gravy from a chippy is also very good.
Must have vinegar on..

See, that's half my problem with chips and gravy - it's just wrong to mix gravy with vinegar

**Maggy** · 05-07-2006, 22:03

Well considering chips are now deemed to be bad for you and they are now only cooked in sodding unsaturated oil I reckon anything that drowns them and improves the flavour can be considered.

The best chips I ate this year were in a pub in Blackwood in Wales..they were cooked in lard.Yum..

pedantic · 05-07-2006, 22:13

Quote:

Originally Posted by punky

Pffft... you tried jellied eels? I ain't that bloody cockney!

Jellied eels

I aint that brave

Bad enough with that green stuff

---------- Post added at 23:13 ---------- Previous post was at 23:12 ----------

Quote:

Originally Posted by homealone

http://www.hub-uk.com/foodpages36/1797.htm

I once went into an 'eel & pie' shop, i can honestly say that pie & liquor was one of the worst experiences of my life

That's the stuff.

05-07-2006, 22:15

Quote:

Originally Posted by Nugget

Quote:

Originally Posted by homealone

ok

fish & chips virtually as 'round here'

fish = haddock fillet

batter = usually a tempura style 'puffy' batter, but ideally no gungey layer, inside.

Chips - made from high starch straight cut 'old' potatoes like Maris Piper, crispy on the outside, soft in the middle.

Fat - yes, beef dripping is still used a lot in chippies round here

What more do you need, other than salt & maybe vinegar ?

Preferably from Leons, Marklews or whatever that one by the Dolphin is called

The Leons at the bottom of Lord Street, apparently isn't so bad, I was close, down Richard St, earlier

pedantic · 05-07-2006, 22:16

Quote:

Originally Posted by Jules

Bread cakes

You yorkshire people would be awkward.

05-07-2006, 22:21

Quote:

Originally Posted by homealone

http://www.hub-uk.com/foodpages36/1797.htm

I once went into an 'eel & pie' shop, i can honestly say that pie & liquor was one of the worst experiences of my life

Was it all green like the liquor on here gaz ?
The wedding menu on that site is a must for anyone thinking of tying the knot.