It may look like **** but if you've never had a chip and egg butty with red sauce and a snotty yolk you don't know what you are missing.
Nope. french fries are poor distant relations to Chips.
MMMMM Welsh rarebit....I know what I'm making tomorrow as well as brewing up a Hefe!
I miss the chippies in Devon. It's been too long since I've been there.
My Daughter lives in Devon! Keep your hands off her chips or I might have to do something to your naughty bits that could cause a certain amount of bleeding! :cross:
I eat them around once an month.
Look just like the fries that we used to make when I was a kid and can still get at plenty of places. I think most places call them Steak Fries, or Planks, or Home Fries, or Wedges. Lots of places nowadays are cooking them with spices.
So they're just fries then. OK, got it.I know what you mean, but they are still not chips.....It's very hard to explain, so I won't try.
I'll be pulling a nice filet of Haddock from the freezer tonight for just that. Where I come from the 'chips' in Fish 'n Chips are just little fried morsels of the fish batter. And we always put vinegar on those (and the fish). But I use Panko these days and serve it with fries.I simply must make fish and chips for dinner tonight. That is all.
I simply must make fish and chips for dinner tonight. That is all.
the double cook method which is the secrect to light fluffy crispy chips.
I think this is the major difference, beyond size. Fries in the USA are almost always cooked in a single cycle and that tends to make them darker and crisper.
Are you sure David? I've worked in many restaurants, some of which cut/cooked their own fries. They all cooked them twice. Frozen fries are cooked twice and most places don't make their own from scratch...so all the frozen fries are twice-cooked as well.I think this is the major difference, beyond size. Fries in the USA are almost always cooked in a single cycle and that tends to make them darker and crisper.
Real chips are made with real potatoes, peeled (badly) and cut into half-inch fingers then fried at least twice in beef dripping. They have a flavour that is a universe apart from French Fries. They should, of course, be wrapped in newspaper.
SCA,
I think part of the difference might have to do with the beef dripping. I've never had an authentic "chip", but I'd be interested to try some. This is from the article I referenced:
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