It's not science it's engineering, Electronic engineering, and I don't teach it as only lecturers and teaching assistants are allowed to teach in Russel group univercities. I impart my knowledge that means they don't have to pay me the same as 'teachers'.
But I have known 2 people from Belgium and one french girl that worked in Belgium
I was going to say I know my chips . presently looking for a PIC16F873A
Nowerdays most 'chips' are called fries and some of those aren't even made from potatoes, I don't call macdonalds fries chips.
Less than the gooses I need to put goose fat on roast potatoes. How many bottles of truffle oil does it take to fill a deep fat fryer ?
I did ask the belguim women, so where to you get horse fat from in belguim and she said from horses.
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.
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
Where do you stand on mushy peas? I've never understood the concept; sounds disgusting - just like gravy on chips does.
Carefully.
They are not just peas mashed up, which *would* be, they are something else entirely.
Oh yum yum.
Gravy on chips? Should never be allowed.
They are very akin to mexican refried beans.
vomit
Something we can all agree on for once! Yay!!
No. Gravy should be obgligatoire on chips.
Well they are, more or less. Do they remove the skins? There's also "parched peas" popular in Lancashire.
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.
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.
replying to Bill Wright, tahrey wrote: It baffles me that it took until about my 36th year to hear about / figure out the trick, but it comes down to ... even the crispiest chips can be rapidly rendered soggy by having wet stuff put on them. If you must have mushy peas, curry sauce or gravy with them, insist on having it in a separate little pot instead of slathered all over. If you're taking them home, refuse the offer of vinegar (salt is OK) and only add it once you've got the food on your plate. If you're a real stickler and it's more than a few minutes from chippy to home, set the oven to preheat to a bit over 100'C, with plates sitting on a low shelf, and shove the opened wrap in there for a couple of minutes whilst allowing the removed plates to cool slightly, which will warm them up without the sogging effect of the microwave and will drive off a little of any moisture accumulated along the way.
Chip quality has improved immensely since I got clued in to this, and you can't really taste the vinegar they put on at the shop anyway. Just wish I'd known whilst my Nan was still alive and I was regularly taking her a fish supper once a week, she suffered so many needlessly soggy chips...
Tossed in shurely?
Horse fat? Remind me which branch of "science" you teach?
"Nowadays, most Belgian fry shops have swapped the horse fat for vegetable oil and use a combo of oil and ox fat."
Wonder how many horses you need to fill your deep fat fryer?
Half the fat of beef, highly proteinaceous, I've eaten it in the Austrian Alps many moons ago.
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