Quote from: DalPuri on March 23, 2013, 09:12 PM
I was thinking about lap yuk earlier after the talk about pork fat. 

As always, a site of education! Looks mighty good Frank

I've always ever used a table spoon.

Looks edible to me Phil, though I confess I am not a fan of the 'Singapore' influence on oriental dishes. Perhaps the few times I have had it, were just bad experiences.

Did the ham really replace the Char Siu? I love Char Siu, Cheung's in Brighton served Char Siu on a bed of plain rice with a thick almost black sauce served over the top, it was probably the finest Chinese dish I have ever eaten. Washed down with a pot of Jasmin tea.....heaven!

Quote from: spiceyokooko on March 23, 2013, 07:53 PM
You and your visual appearance! You mean you fancy one of those a bit more than green tandoori?

Actually having seen the video and the well cooked tandoori version, given the choice i'd probably pick the tandoori chicken. Being very much a savoury person. 

Quote from: spiceyokooko on March 23, 2013, 07:19 PM
Ensamaida's are quite similar to danish pastries dusted with icing sugar.

At least they look quite good, I could definitely chow down on one.

Quote from: Phil [Chaa006] on March 23, 2013, 07:09 PM
Try here, Malc.  Also well worth trying Polish "Pierrogi Ruskie" : little dim sum style dumplings stuffed with smalec : puts hairs on your chest !

I'm sure it does Phil that doesn't make it right! 

I'll give anything a go once though, well almost anything.

Quote from: DalPuri on March 23, 2013, 05:16 PM
Try some smalec Malc. Full of flavour, unlike the refined blocks we get in the uk. 

I've just Googled it, are you kidding? It looks awful! :-X

Of course i'm sure it's not as bad as it looks but just the shear thought is turning my stomach. I know ASDA does it, or at least I think they do, if it's cheap enough, i'll entertain a mouthful, just to say i've tried it.

Quote from: spiceyokooko on March 23, 2013, 04:38 PM
Yep, I've got one near me and I've had fish and chips from them - pretty good.

I know they should all be the same but the one at Ashtead is probably the best one.

Quote from: DalPuri on March 23, 2013, 04:51 PM
What i meant was, when everyone else was changing to oil, this chain of shops had popped up keeping the tradition of cooking with beef dripping.

Sorry that went over my head.

As for lard, I can't stand the stuff. it's like marmite.

Quote from: DalPuri on March 23, 2013, 02:30 PM
There was a small chain called Superfish who re-introduced dripping,

They have always cooked in dripping to my knowledge, i'll ask next time he's on the phone. Their ranges are pretty impressive too, all digital controlled, all to cook the old way. Best fish n chips around.

I'm amazed at the lengths some of you will try to get the perfect chip. :

The most important part is getting the right spud in the first place. It has to have the right hydration percentage which is around 29% I am told by a customer who owns a chain of chippies.

He did mention several types of potato among which was the the most popular choice for chippies up and down the country, the Victoria.

He simply blanches the chips in dripping at 157c for a few minutes, this is done in several baskets so by the time they come to the final cook, they are cold. The final fry is done at 203c for a few minutes or until the chip is perfectly crisp.

They turn out crisp, with a light and fluffy flesh and very little trace of any oil.