chips

Why are chip shop chips so horrible? They are soft and squashy; no crispness, and the potato doesn't taste right. Are they using the wrong type of spuds? Are cooking the chips on a low temp and not crisping them?
Bill
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I'm not convinced that chips *should* be crispy, what do others think?
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On Thursday, 10 January 2019 13:48:05 UTC, Chris Green wrote:

m?

On masterchef they seem to like crispy on the outside and fluffy on the ins ide.
I don't normally like freshly made chips from a chippy, I prefer them a bit soggy and not crispy, and prefer them with plenty of vinigar and a little salt. I know someone that likes pepper on their chips instead of salt.
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wrote:

There's also a trend for frying chips twice to make them crispier on the outside and softer on the inside.
Ugh!
I don't like crispy chips. Also I don't like the inside to be like mashed potato.
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On 10/01/2019 14:25, Pamela wrote:

But that is what they are like in most chip shops. Boiled in oil.
I thought everyone knew they should be triple cooked.
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On 10/01/2019 13:56, whisky-dave wrote:

Me too!

Weird!

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"TMH" wrote in message wrote:

Chips should be:
a/ CHUNKY ie at least 12 mm square if not 15 mm b/ Slightly fluffy on the outside (achieved by light par boiling) c/ Crispy on the outside without being burnt, and soft on the inside (achieved by very hot oil, and not too many put in at once)
A pub local to us was taken over by a Greek family, who do an excellent 'steak on a stone' but the advertised chunky chips proved to be French Fries. It took some forceful discussion to convince their chef that a 6 mm square bit of deep fried potato was NOT a chunky chip.
. . . not that I'm fussy about my chips you understand :)
Andrew
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French fries are much better than the soggy mess we get in this country.
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"Tim Streater" wrote in message wrote:

French Fries can contain as much as 8 times as much fat as chunky chips due to the surface area to volume ratio being so low - not good for your heart !
Andrew
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On 14/01/2019 15:34, TMH wrote:

dont go to Belgium thenm as they serve them with mayonnaise
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On Monday, 14 January 2019 20:30:39 UTC, The Natural Philosopher wrote:

I like them with tartar sauce.
Owain
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On Monday, 14 January 2019 20:30:39 UTC, The Natural Philosopher wrote:

ong

?
and cook them in horse or ox fat in the mix with vegetable oil or so I'm to ld.
My closest chippie uses ground nut oil perhaps that's why I don't like thei r chips, even though they are the right sort of shape. Thier fish doesn;t look or taste right either.
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On 15/01/2019 10:53, whisky-dave wrote:

One chippy near me does good fish and chips but not always. I had a particularly bad (tasting) batch of chips once and worked out why.
They also sell a lot cheap sausages - the kind that are rather anemic and probably 90% fat and rusk filler. These goes into the same oil to cook, in large batches. The fat from these sausages contaminates the oil and imparts an unpleasant taste to chips/fish cooked soon afterwards
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On 14/01/2019 15:34, TMH wrote:

I like mine crispy on the outside and soft in the middle.

I also prefer freshly ground black pepper and on a wrapped up take away refuse the vinegar as in the wrapping it makes the chips very soggy. I also prefer a very light sprinkling of lemon juice rather than vinegar on my chips.
My preference is for dry meals as I don't particularly like meals swimming in gravy so I will never order a box of chips covered in a layer of gravy which is an option in my local chippy.
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On Fri, 18 Jan 2019 23:59:17 +0000, alan_m wrote:

Where do you stand on mushy peas? I've never understood the concept; sounds disgusting - just like gravy on chips does.
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Carefully.

They are not just peas mashed up, which *would* be, they are something else entirely.

Oh yum yum.
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On 19/01/2019 08:18, Tim Streater wrote:

They are very akin to mexican refried beans.

vomit
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On 19/01/2019 08:18, Tim Streater wrote:

Well they are, more or less. Do they remove the skins? There's also "parched peas" popular in Lancashire.
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On Sat, 19 Jan 2019 08:18:28 +0000, Tim Streater

Indeed, I knew someone who did just that, boiled up some frozen peas and mashed them thinking they would be mushy peas.
Proper marrowfat mushy peas with a generous dollop of malt vinegar every time with chippy shop chips.
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On 19/01/2019 00:54, Cursitor Doom wrote:

I never used to like them but on a visit to York I changed my mind. Unfortunately very few places sell the same quality of mushy peas that I found on that visit so I've given up on them again.
What I don't understand is why some pretentious pubs or cafe/restaurants feel the need to mash garden peas.
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