Curry Recipes Online
Curry Chat => Talk About Anything Other Than Curry => Topic started by: gazman1976 on May 31, 2010, 08:03 PM
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alright members do any of you know how to make home made chippie chips like the ones you can buy from your local fish and chip shop ??? if so could you post an easy to follow recipe and cooking method please ??
Cheers in advance
Garry ;D
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Very easy stuff Gazman. Have you got a deep fat Chipfryer first. (No this isn't a music plug) ;D
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Very easy stuff Gazman. Have you got a deep fat Chipfryer first. (No this isn't a music plug) ;D
Why not set out the complete method in one go (if you know) rather than release one nugget at a time?
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The best chips I ever made home followed the Heston Blumenthal method.
Roughly the method is this: cut up potatoes to desired chip size, boil in water, shake, cool completely, fry in fryer at approx 300 fahrenheit until starting to brown (takes a while at the lower temp), cool completely, fry at 375 fahrenheit until golden brown.
No doubt great chips, but a hella lot of work!
-- Josh
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Hi Gary
I don't want to sound too defeatist, but I don't think it is possible. You can recreate kebab shop style chips at home with the right kind of (solid at room temperature) fat to fry them in, but a proper chippie cooks thousands of chips with the same oil. I'm just not convinced you could do that at home.
I hope someone can prove me wrong, I'd also love to be able to do this but I've always hit a dead end when trying.
Chris
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Good morning.
1. Longest non waxy tatties you can get.
2. Slice into chip pieces 1/2 inch thickness. Be careful to make sure they are all the same thickness.
3. Soak in cold water for an hour or so.
4. Put deep fat fryer on 375. If you don't have one then you can use a saucepan. Get a good thermometer that has a grip which clips to the pan side. Never walk away from an open pan with fat in it. Only fill a saucepan to just 1 3rd in oil.
5. Dry the tatties. A must. I used a lettuce spinner. It's like a spinning top which has a button on it which stops it immediately.
6. Put chips in preheated oil and cook for ONE MINUTE and remove. You can go a little longer but I've found they become a little soggy.
7. Let them sit for about 5 mins. Keep an eye on that oil.
8. Place chips back into fat and cook to desired color.
Remove and salt straight away
#8 is the talk point. Everyone has a favorite depth of color and crunchiness don't they?
If you want American fries you'll need to cut these at just over 1/4 of an inch all round. I've looked for a good cutter but cannot find one. Its time consuming but worth it for fries.
They never fail, honest. :)
Why not set out the complete method in one go (if you know) rather than release one nugget at a time?
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Hi Mikka,
I kinda go along with this method too. I also, soak the chips, thoroughly dry them and twice deep fry them.
I always use Maris Piper tatters.
Just one thing to add, the condition of the oil really determines the quality of the chip. New oil, no good, old oil, no good. It has to be somewhere in-between to get the best results.
Incidentally, I went to Blackpool a week or so ago, and went in to a chippy/kebab shop. They had about 10 deep fat fryer baskets of pre-fried chips in them, on a rack, waiting for the final fry.
Kinda put me off a bit really :(
Ray :)
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Hi Razor.
Yes this is important thanks for bringing it up.
Actually I made some oven chips once just to see if they would work from the first fry. Turned out pretty good really.
Cheers mate. ;D
Just one thing to add, the condition of the oil really determines the quality of the chip. New oil, no good, old oil, no good. It has to be somewhere in-between to get the best results.
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I have a customer who owns a chain of Chip Shops in Surrey. The family run business is two generations old and originates from Yorkshire. They cook in a traditional way using dripping. I have just got off the phone to him having spent half an hour discussing the chip shop chip.
There is a science as you can imagine, that goes way beyond that of cooking chips at home. That is not to say that a Chip Shop Chip, can't be cooked at home though. I asked this very question and the reply simply was "yes, you can".
The most important and crucial element is the potato, sounds obvious but is essential to getting the perfect chip. Three main varieties are desirable, the easiest to get and in at 3 is the Maris Piper. This is followed by the Victoria and then at 1, the Marquee. The discerning Chip Shop Owner would have his potato subjected to a Dry Matter Test where he would be looking to get a result of around 20 to 21 percent. This is the most crucial element of the potato as to high a content and the potato won't brown, to little and the potato will not crispen. There are of course other factors that are taken into consideration such as the potato being subjected to the cold, storage conditions, etc.
The potato is then processed which starts with the Rumbler to remove the the skin. Afterwhich it is added to a Rotary Chipper, which cuts the potato before being added to a water solution. The solution is a mix of Dry White and water. The Dry White is added to the water to stop the potato from going brown once drained from the water. This does not however, have any other effect on the potato in the cooking process. The potato is then allowed to drain and dry.
The first part of the cooking process is the blanch. It is important that the correct temperature is maintained which is 165 Celcius. Depending on the potato, this usually takes between 3-4 minutes with the end result being to soften the chip. Once blanched, the potato is left to go cold.
The final cook does vary from Chip Shop to Chip Shop and is usually based on the type of oil being used . Generally, good Chip Shop will use Palm Oil (which solidifies when cold) or Ground Nut Oil, which can cook at higher temperatures but Veg Oil is also widely used but can not be used too many times or at higher temperatures. With such oils the final fry is usually around 180C-190C with the cooking time around 2-3 mins. Dripping, a more traditional method, isn't widley used but can be heated to much higher temperatures allowing for a crispier chip. The final fry is done at 205 Celcius and usually takes around 1 minute.
To equate this simply for home cooking:
Peel, slice and soak potato for 30 mins, drain and dry using a Tea Towel.
Add chips to fryer preheated to 165C for around 3-4 mins until soft.
Remove and allow to cool.
Heat fryer to 180C-190C and cook until golden and crispy.
To maintain the temperatures better, cook in small batches and use a thermometer.
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http://www.curry-recipes.co.uk/curry/index.php?topic=4480.msg41136#msg41136 (http://www.curry-recipes.co.uk/curry/index.php?topic=4480.msg41136#msg41136)
And serve them with beef curry! ;)
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And I thought most chippies bought their chips frozen, and pre-cut, from a wholesaler?
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This thread was hilarious, I'm pissing my side just reading it back ;D ;D ;D
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To make it even more diverse........
I use Tempura batter for the fish. Cod can be expensive here, even more so if they start to drink gulf oil :-\
Anyway it works a treat and is really crispy. I swap out Cod sometimes for Tilapia, there's not that much between them. Well having been here for a while I guess I can't remember properly but lovely grub. ;D
@ CA. Yes I thought I heard that too about frozen chips. Cheers.
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Good post Axe, thanks for taking the time to call them. My first thought was should a chippie chip be crispy? Normally they are pretty soft, not soggy but not crispy either. I'm going to try that method next time I cook them though. It sounds like a few people follow the same lines. It's great to have exact temperatures too, that will take away the need for any experimentation.
Regarding the chips they use. Only the really good chippies will peel and cut their own potatoes. Most that I have seen will buy in par cooked chips that come chilled. I bet a lot do buy in frozen but I bet they aren't anywhere near as nice as fresh.
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Chris,
I bet a lot do buy in frozen
I'm really surprised that a few of you are thinking along these lines.
Over 12 months back, a friend approached me and asked me if I fancied buying the lease on a English Chippy with him. I didn't, but I was curious as to what we would be getting for our 30 grand, and asked to view it with the owner. As part of her equipment she had, a rumbler/peeler and a chipper!
Also, in my local chippy (Chinese) I have often heard their chipper in action.
I wonder if it's a north/south thing? :P ;)
Ray ;)
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Chris, it was no problem I am seeing him later in the week so had to call anyway. He's become a good friend over the years so he doesn't mind answering a few questions.
Crisp is not really the right word I know what you mean, though I would say that his chips are generally crispier than a typical Chip Shop. This is largely due to using the dripping and the higher temperature. For those really that interested, he had his chips tested by a Food Agency and they came out with less than 12 percent fat, not bad for a chip.
The Par Fry chips are the alternative and I have seen alot of chip shops use these. They are treated with CO2 to help preserve them and they must be kept chilled. Apparently, officials are trying to promote these more and more as part of a a directive against by-product waste. Chips made in the traditional way produce an awful lot of starch saturated water, which costs alot of money to remove in water treatment. now theres something I didn't know until this morning.
The key to good chip shop batter is Rice Flour for a really crispy orange coloured batter or Matzo Flour for that really golden yellow batter. ;)
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The key to good chip shop batter is Rice Flour for a really crispy orange coloured batter or Matzo Flour for that really golden yellow batter. ;)
That sounds like a great tip. See if you can tap him up for the actual recipe, i.e. which leavening ingredient he uses and what ratio. I've always wants to make a good cod batter.
Out of interest, which chip shops does he run?
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Chris, i'll ask him on Thursday when I see him and let you know. :)
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Since u r seeing him axe can you ask him the best brand of hamburgers and sausages , and also how to make the batter for them and what type of oil he uses for them , also does he use dripping and how dos that work in relation to the chips
ps good work btw !!!
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I can tell you straight away that he doesn't sell hamburgers but I will endeavour to find out what brand of sausage he uses. They use the same batter for everything which i'll also confirm tomorrow but I do know it has rice flour in it. I also know that the sausages are double battered i.e. dipped in batter and cooked, dipped in batter and cooked again. Talk about crunch!
As I mentioned, they cook using dripping. The cost of looking after dripping is higher than conventional oils and he has invested some considerable money into his ranges, which are digitally controlled. They even clean the dripping through a filter system. This is done manually using an external pump and filter system.
Dripping is used primarily to achieve a higher temperature. This is preferred as it ensures that the batter seals the fish very quickly to maintain moisture in the fish itself. As a result cooking times are reduced, batter is crispier and less oil saturates the product.
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Battered sausage? It's got to be a southern thing yeah?
Pudding, chips, peas & Gravy, served on a buttered muffin mmmmmmmmm :P
Now THAT'S what I'm talking about...hell yeah ;D ;D ;D
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Axe,
fascinating stuff as always.
the dripping really does make a difference - a place in swinton used it (alas the owner retired, the dripping went and the place was never the same).
if making proper chips we often leave the skins on particularly for the american or french size of chip.
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Ray, now your talking! Meat Pudding, Chips, Peas 'n' Gravy, heaven on a plate. You can keep your muffin though. ;D
You talking about it being a 'Southern' thing made me laugh. I've always known that there are differences in the menu's between North and South. But the conversation I had yesterday briefly covered this. The reason it made me laugh is that we have discussed regional variation in BIR but it had never occurred to me that regional variation might exist in a chip shop. however, during our conversation about oil etc, he explained that Chippies on the seafront in Brighton for example, would use a certain oil. I begged the question what is generally used in say London and it was his reply to this that stunned me, "it depends on what part of London you are in" he said. The emphasis was on the ethnicity of the area.
Another customer I have in North London has a very different Fish n Chip Restaurant. Quite well known and has been frequented by some very famous people. They are a Greek family and have been running the restaurant since '68. They cook in Ground Nut Oil and use Matzo Flour in the batter. The difference between the two is quite considerable. Both are really good and both are quite unique these days. If I had to choose, I would say the Matzo Flour batter, is better. But that said, the dripping cooked fish n chips has less residual oil.
Jerry, it is a simple fact of practicality that forces the decline in dripping cooked Fish n Chips. The cost is considerably higher and the management of it is also more involved. It's also healthier to use Palm Oil etc, instead of Dripping.
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Axe,
I was in Skegness a couple of years ago, and asked for pudding and chips, and a chip muffin. This is roughly how the conversation went;
Chippy; Eh up Duck, what can I get ya? :)
Ray; Hiya, can I have pudding and chip's, and a chip muffin please? :)
Chippy; Eh ???
Ray; Pudding and chip's and a chip muffin? :)
Chippy; Pudding, what kind of pudding ???
Ray; Steak and Kidney pudding? :P
Chippy; eh? What dya mean Duck ???
Ray; Duck? No, steak and kidney, ya know :(
Chippy; No, Duck means luv, Dya mean steak and kidney pie? ???
Ray; No, pudding! Oh, it's ok, I'll have steak and kidney pie instead then. ;D
Chippy; We don't sell them, if you want a pie, you'll need to go to the bakery next door. ;)
Ray; Ok, can I have fish 'n' chips and a chip muffin then please? :-\
Chippy; eh? Muffin, dya mean like a chocolate muffin ???
Ray; FORGET IT, CAN OF DIET COKE PLEASE AND THAT'S IT!!!! :-\ :-\ :-\
Regional variations are alive and well in BFnCS land for sure ;D
Ray :)
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roflmao! Had me in stitches Ray!
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roflmao! Had me in stitches Ray!
The wife was in stiches too, she loves seeing me getting frustrated :-\ We ended up a McD's instead ;D
Ray :)
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Oh how I laughed when I found out the recipe for the batter mix today. It was a rather odd conversation of misunderstanding but eventually the penny dropped when I said "oh, then you don't actually make your own, you buy a premix?", to which he replied simply "yes".
Of course my next question was to ask what make. The batter he uses is supplied by Kerry Foods and is branded Henry Jones. It is available in 5 varieties to suit regional taste, the manufacturer explains: http://www.kerry-foodservice.co.uk/hjones.html (http://www.kerry-foodservice.co.uk/hjones.html)
Should I have been surprised to learn that colouring is used here too? Anyway, the batter he uses is the Light version and contains simply Flour, Bi-carbinate of Soda, Salt and additives to stop it separating once mixed.
I quizzed about the rice flour that he mentioned in previous conversations to which he added that they use this as the pre-batter coating on the fish. So they dip the fish in the rice flour to coat and then into the batter, before dropping in the hot oil. I haven't as yet determined as to the statement about the Matzo flour I mentioned, so am unsure if it is a pre-batter or actually used in the batter, I will try and find out.
I am a little disappointed to find that he buys it in but I guess it makes little difference. Afterall, it is all about efficiency and consistency, much the same as the reason that BIR's use pastes from Pataks and the like. The restaurant that uses the Matzo flour though, are proud to mention that they use their own recipe. I am not sure if they will be so keen to tell me, but if I get the chance I will ask all the same. ;)
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Axe,
I mentioned early in the thread that me and mi mate went to view a chippy not too long ago, they also had pre-mixed batter in big 25k sacks. Didn't get the brand though but it could well have been Kerry foods, as we have a branch nearby!
Ray :)
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I used to work as a chef (not for long and a long time ago). I do remember the cod and the scampi was all freshly beer battered. It was simply a pint of draught ale, salt then plain flour to the desired consistency. It was very good!
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Any idea where you can buy them? My wife loves chip shop gravy, I notice they do that. I wonder if Bookers stock them. I think we still have a membership card.
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Ray, I must confess, iv'e seen piles and piles of the same product or other products in the store rooms in his various restaurants, but had never thought to see what they were. Mind you, it's highly unlikely that anyone would really want to cook chip shop fish n chips at home, as half the reason you have them is because you can't be bothered to cook.
Chris, a good beer batter is delicious, I much prefer a good homemade batter to chip shop batter. I tend to use bottled ale's as the fizz helps to lighten the batter. I also add onion seeds too.
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was in the local chippy this week.
big poster celebrating 150 yrs of the stuff - i think starting it said in 1860. that's almost before football.
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was in the local chippy this week. big poster celebrating 150 yrs of the stuff
Yeah, and I bet they had no trouble getting pudding and chips, and a chip muffin, lol
Ray ;D
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Surely there is no such thing as a Chip Muffin? I've heard of a Chip Batch when I lived around Chester which was basically a round buttered roll with chips in.
I like muffins, and I like chips, just not sure the two would go together.
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I've never been a fan of the chip butty, it just seems wrong. The wife thinks otherwise though and often sneaks a few chips into a slice of buttered bread on the odd occasion we have them.
I was up in Lancashire on work and stopped off at a chippy. The chap with me asked for a roll with his chips and got a Barm Cake not sure about the spelling. But I do remember it being the size of a dinner plate!
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Hi
Oh the regional delights. We get baps, but go out of town and I've heard every name under the sun to describe them. To give it its full name it's a stove bottom muffin and yes they make a lovely chips bap. How come no one has not mentioned chip shop curry sauce!
Regards
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How come no one has not mentioned chip shop curry sauce!
'coz this section is 'talk about anything other than curry' init....
...simples. :P lol
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Hi
Axe you've been rumbled, you mean to say you class that yellow wallpaper paste as curry? too much time in those catering kitchens. Now I'm off to post a recipe and I expect your full support in putting it up for COTM. Now where do I start, open packet add water and heat. done! What do you think 10/10 for consistency, 0/10 for taste.
Regards
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Chris,
You've never had a chip muffin? ::) You haven't lived mate.
Only joking, yes, Chip bap, cob, barm, roll and muffin, all more or less the same thing, to our Chinese chippy owning cousins but, if your in an English Chippy (not many left) and ask for a chip muffin, it will be a Lancashire oven bottom muffin, like this: http://www.ovenbottommuffins.co.uk/ (http://www.ovenbottommuffins.co.uk/)
Much nicer than the rest.
I did once get kicked out of a Chinese chippy for asking the lady serving, if she had brown baps ;D
Ray :)
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Axe you've been rumbled, you mean to say you class that yellow wallpaper paste as curry?
Commis, 'tis a fair cop m'lud, you caught me proper. Only it was that other fella what told me that, he done me up like a kipper see, 'n' not a battered one neiver. ;D
Joking apart though, i've never tried the curry sauce. Is it any good in with chips, can't be that good if no-one has mentioned it. Is it meant to be a cheap take on a Chinese curry?
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Axe,
Chippy curry is hit and miss, and mostly powdered stuff (as per my viewing) and it wouldn't suprise me, if the curry dishes on the menu are just the same, with the extras cooked in.
Ray :)
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By'eck! I've not had chip shop curry in donkeys! I remember we used to think it exotic if it came wi' sultanas in....and they're not baps, buns or barms or muffins...they're bloody T-cakes! ;D
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they're bloody T-cakes!
T-Cakes are just muffins with dead flies in them
Ray ;D
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For a second there Domi, I thought you were going to break out in a Boddington's advert. ;D
I thought Teacakes had currants and raisins in. ::)
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they're bloody T-cakes!
T-Cakes are just muffins with dead flies in them
Ray ;D
I think that's a Mancunian banquet, isn't it? Is that what you were doing at Cannon Hall...looking for appetisers? dirrrty heathen!
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For a second there Domi, I thought you were going to break out in a Boddington's advert. ;D
I thought Teacakes had currants and raisins in. ::)
OI! don't you start an'all! :o fruit t-cakes have fruit in...where are you lot from? ;D and I don't drink boddies either! Got to be Old Eli or Enoch's hammer for me if you're ever round our way, Axe, I'll tek yer to't'Sair and show ya some real ales...I'll buy you a pint of leadboiler and challenge you to a pickled chilli eat-off ;D...it's lush! Sair is the yorkshire pronunciation of Sow (female pig) Tha'shull nivver went tuh guh back yom I tell thee :P ;D
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Arrrrr Bodingtons, the cream of Manchester (Brewed in Dublin :-\)
I think that's a Mancunian banquet, isn't it?
Well, there were a family in 't' farm shop, buying those little bags of pellet feed for 50p. They bought 4 bags, and I'm sure I heard the women say to her fella, "Aye up cock, I'll av theez pellets in a bhuna, quicker than thee can say Hovis, tha knowz"
Pmsfl ;D
Ray ;D
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For a second there Domi, I thought you were going to break out in a Boddington's advert. ;D
I thought Teacakes had currants and raisins in. ::)
OI! don't you start an'all! :o fruit t-cakes have fruit in...where are you lot from? ;D and I don't drink boddies either! Got to be Old Eli or Enoch's hammer for me if you're ever round our way, Axe, I'll tek yer to't'Sair and show ya some real ales...I'll buy you a pint of leadboiler and challenge you to a pickled chilli eat-off ;D ...it's lush! Sair is the yorkshire pronunciation of Sow (female pig) Tha'shull nivver went tuh guh back yom I tell thee :P ;D
That sounds right up my street. Mind it will be hard to prise me away from my favourite real ale brewed by Harveys of Sussex, especially being just down the road from me. :) They make a superb Porter and the Tom Paine will send you Lady Gaga, but for Christ's sake, stay away from the Christmas Ale its lethal!
:)
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That sounds right up my street. Mind it will be hard to prise me away from my favourite real ale brewed by Harveys of Sussex, especially being just down the road from me. :) They make a superb Porter and the Tom Paine will send you Lady Gaga, but for Christ's sake, stay away from the Christmas Ale its lethal!
:)
Aye but do they do pickled eggs, Axe? :P
Arrrrr Bodingtons, the cream of Manchester (Brewed in Dublin :-\)
I think that's a Mancunian banquet, isn't it?
Well, there were a family in 't' farm shop, buying those little bags of pellet feed for 50p. They bought 4 bags, and I'm sure I heard the women say to her fella, "Aye up cock, I'll av theez pellets in a bhuna, quicker than thee can say Hovis, tha knowz"
Pmsfl ;D
Ray ;D
They must have been snobs, Bez......round here we eat em straight out'o't' paper (lahk wi' us fish n chips, sithee) :P
I wouldn't mind, but I don't even have a Yorkshire accent....I actually sound quite posh :( I onny tahp i' Yoksher, it dunt cum art mi marth ;D
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Domi,
I onny tahp i' Yoksher, it dunt cum art mi marth
??? ??? ??? ??? ??? ??? ??? ???
Is that even English?? ;D
Ray ;)
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'Ere I'll have you know that if the Royal family were English they'd speak with a Yorkshire accent. Don't you dare blame it on inbreeding neither before you start!
Anyroad, what's all this tripe got to do wi' fish suppers? (and that's NOT a euphemism!) :P
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I have managed to find out about the Matzo Flour. It's actually Matzo Meal and used mainly for the large Jewish community in the area when they have I think he said Pass Over, but don't hold me to it.
Anyway, they simply dust the fish in flour then in egg yolk and then into the Matzo Meal before frying until golden. It produces as he described, a finish similar to a KFC crumb. They serve this in the restaurant regularly and in the take-away when the Jewish event takes place.
I also asked about his secret home made batter which they lay claim to on their website. Well the secret is out, they do make it on site and to their own recipe but it is a mix of of two different pre-mix types. ::)