Best kettle and dep fat fryer

[Stuart Noble]

This is possible in many other countries but not generally in

And now you can't get a decent portion of chips anywhere.

[Derek Geldard]

Serving Suggestion :

Coat in seasoned flour and shallow fry. Serve in a plastic tray with half a tin of Noodle Doodles to make a Mars Bar Scallopine Milanese

[Phil Addison]

Whatever induced you to go in...?

Phil

[Stuart Noble]

He was looking for a nice rocket salad

[Bob Eager]

City Fish Bar in Canterbury.

[Stuart Noble]

Well, actually, the one next to Wetherspoons in Herne Bay wasn't bad either.

[Bob Eager]

Only tried that once, a while ago. It's too far to walk compared to the other two local ones...(must be nearly a mile to that Wetherspoons!)

[Derek Geldard]

I've done a lot of research on this.

I've come to the conclusion that potatoes should still have the muck on them 'till the moment they are pealed and then be fried straight away.

Potatoes that have been pre-washed and then stored at supermarket temp. can't be used to make proper chips.

DG

[Stuart Noble]

Couldn't agree more. Nearly all supermarket spuds smell bad if you put your snout right up to them, but they've found a way to stop them looking mouldy on the shelves. At least with proper spuds you can see which ones to chuck. I can only conclude that the nation's taste buds have been shot to pieces by our obsession with herbs and spices, and no one can tell the difference any more. Ever tried KFC chips? I did once, not long ago, because I was absolutely famished at the end of a long day. Desperate as I was, I just couldn't eat them, and the dog I offered them to wasn't interested either (I thought labs ate anything).

[Andy Hall]

Good thing really....

[Andy Hall]

I was a poor student at the time and it was on the coast so at least there was reasonable fish.

[Andy Hall]

I'm not sure that that had been introduced into the UK at that point. The Dimbleby spaghetti harvest was still talked about regularly and most people thought that it came in cans or at best, dried.

[Owain]

Do you not occasionally wish to relive some aspects of your student days?

The all-night essays, the copious drinking, sex in the library carrels...

Owain

[Huge]

The Tasty Tuck, Tavistock St., Bedford.

I once made the mistake of asking for "large chips". The fork lift truck should have been a giveaway...

[John Rumm]

Damn, your library was so much better than ours then ;-)

(the others sound familiar though)

[Aidan Karley]

Normally a deep-fried pizza is a 4 or 5 inch one, which fits into a normal-width frier without real problems. People expect them to be curled up round the edges anyway, to keep the lake of fat on the top.

[Andy Hall]

Yes I suppose I do. Well the second and third, anyway.

[Andy Hall]

Ah... all clear now; although presumably in Aberdeen, for reasons of generosity, the lake is drained back into the fryer. To preserve the health of the customers of course.

[Owain]

Aye, in Aberdeen they take a deposit on the chip fork.

Owain

[Frank Erskine]

There's posh - forks for eating chips...

What's the matter with good old fingers?

:-)