Dark Soldier wrote:I'm making two battered cods, thick chips and some hash browns for tea tonight. Two slices of white bread for a chip/hash brown butty.
Escape wrote:I have chips with cod every Saturday. Chip Day, we call it.
Skerret probably has a nice glass of milk with some herbimacho nutrisprouts or summat.
fullspectrum wrote:@reg
Nice. Yeah, the ideal chip portion is cooked in beef dripping and has enough crispies and soggies to create a varied textural landscape. I don't like 'em too big, more surface area means more grease and you might as well.
Fish is even more important, of course, so your 7 seems about right. I like it too hot to pick up with my hands, but too good smelling that I can't resist it. To paraphrase this guy, who knows a thing or two about chippy teas: http://youngandfoodish.com/london/the-best-fish-and-chips-in-london/
As far as vinegar is concerned, I need way more than any chippy tea server can give me, so I dump a good 2cm layer on top of my mushy peas and work each forkful of chip + fish + batter into the top of that, handily coating it in vinegar as well as sticking to a bit of the glorious green mush.
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