Chips and Gravy

[pedantic]

Originally Posted by Dodger444

Chips & gravy (or curry) any day! Something to dip ya'barm into I cant imagine dry chips, thats like a traditional Sunday lunch without the gravy... bin it!

Have to agree with that, chips without gravy, or even curry sauce just isn't the same. At the very least, you should drown the buggers in vinegar.

[punky]

Originally Posted by homealone

ofish & chips virtually as 'round here'

fish = haddock fillet

One thing about where you live.. The fish must be pretty nice...

[danielf]

Originally Posted by homealone

nooooooooo

chips are supposed to be crispy on the outside

Quick: Someone tell the Brits please! British chips are soggy. With or without gravy/vinegar

Dear Brits: Chips should be cooked twice. Once at 160C, and then at 180C, to get a nice crispy chip that does not drip with oil. Oh, and don't leave them under hot lights for an hour. Cook them to order/no more than 5 mins in advance please.

[nffc]

Yummy, so long as the chips aren't those fat canteen type ones that have been under hotplate for gosh knows how long and are lukewarm already, and go soggy. We have a fryer at home and the chips from that are lush with gravy.

I have noticed based on the posts in here, it tends to be the Northern ones who like it, and the Southern ones who don't... hmm.

---------- Post added at 00:00 ---------- Previous post was yesterday at 23:59 ----------

Chips and Cheese, yummy.

[danielf]

Originally Posted by nffc

I have noticed based on the posts in here, it tends to be the Northern ones who like it, and the Southern ones who don't... hmm.

Really? I thought the poll option was a bit of a giveaway:

Originally Posted by poll

Nasty northern food

Originally Posted by nffc

Chips and Cheese, yummy.

Chips and Mayonaise for me

[Stephen]

I love chips and gravy. The chinese round here does the best gravy

[Halcyon]

I think I'd prefer ketchup or vinegar on chips.
Save the gravy for some roast potatoes.

[Skatoony]

I knew I shouldn't have read this thread. Now I'm even more hungry

[ian@huth]

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 for frying in a lot in chippies round here

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

That's what I like about Yorkshire fish shops, haddock which has been skinned and boned in a crisp batter fried in beef dripping. I love gravy with chips when on their own or with a pie but never with fish and chips. The gravy must be just right though, just like my wife and mother makes.

Fish cakes should be of the Yorkshire type as well, two slices of potato with a layer of haddock sandwiched between fried in a crispy batter in beef dripping. Can't stand the mushy mashed poato and minced fish ones wrapped in breadcrumbs that other parts of the country pass on as fishcakes.

[gazzae]

In Canada they have poutine, which is chips, gravy and chesse curds. It tastes quite nice.

[Stuart]

In America, they have "Biscuits" and gravy. However, a "Biscuit" is a rather bland tasting scone, and goes surprisingly well with the gravy.

[orangebird]

Chips and gravy is OK, as long as the gravy is in a seperate jug, so you can dip your chips.

PS Pie and mash is bloody gorgeous - go to Arments on East Lane off Walworth Road, SE5. . So are jellied eels, and whelks, and cockles.

Originally Posted by punky

One thing about where you live.. The fish must be pretty nice...

It is quite variable, if the truth be told. It definitely pays to stick with chippies that know their stuff & deal with the best suppliers.

Grimsby still has an active fish market, but nowadays most fish sold there is delivered by lorry, rather than landed directly, so the time between the fish being caught & eventually being sold can vary quite a lot.

The best fish available, here, is either organically farmed, or fresh caught and delivered via air freight - but this tends to be the strategy for manufacturers, such as the one I work for, rather than the chippies, who still tend to buy daily from the market, or via an agent.

In my opinion the best fish available from chippies is in places like Whitby, where the fish is landed daily by local fishermen & is as fresh as can be

[Stuart]

I personally like Goddard's Pie and Mash in Greenwich. Been going there, well, since my dad took me as a small boy. I don't like eels, whelks, cockles or liquor, but they do a lovely Shepherd's pie and mash..

http://www.pieshop.co.uk/what-we-offer.htm

Originally Posted by ian@huth

<snip>
Fish cakes should be of the Yorkshire type as well, two slices of potato with a layer of haddock sandwiched between fried in a crispy batter in beef dripping. Can't stand the mushy mashed poato and minced fish ones wrapped in breadcrumbs that other parts of the country pass on as fishcakes.

agreed - round here they tend to be called 'scallops'

---------- Post added at 10:50 ---------- Previous post was at 10:47 ----------

Originally Posted by orangebird

PS Pie and mash is bloody gorgeous - go to Arments on East Lane off Walworth Road, SE5. . So are jellied eels, and whelks, and cockles.

too close to Labour headquarters, for me

- I must have tried a poor shop, as the liquor was bordering on rancid, the pie had soggy pastry & the blandest filling imaginable, while the mash was watery & full of lumps....

- Cockles & Winkles, for me, Whelks are just chewy