or a single as we used to call them.
.sjb
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Local chip van was asking to try before purchasing this weekend.
New crop taters that were harvested that morning were so full of irrigation water that they wouldn’t fry properly. Chip authorities were on hand to advise that they would imrove as they dried.
Totally agreed. Perhaps almost 25 year ago I arrived in Helsinki on a late evening flight. All I got was an airline sandwich and airlline drinks. After a day of working and travelling on top of that I was exhausted.
I arrived in the hotel and asked whether it was still possible to get some food. The reception directed me to the restaurant and there was a wedding party going on in one part of the room. They located me at a table at the other side of the restaurant so there was just the party at one side and me at the other side.
The tablecloth was of high quality. A waiter arrived and he asked what I wanted to eat. I said some fries and a beer if possible. A few minutes later he arrived again with an impeccable beer and a bowl of fantastic chips or fries as some would say. I asked for mayonaise. The waiter went away and came back with a trolley and prepared the mayonaise at my table by using the egg yolk, oil, pepper salt and a bit of citron.
Happiness and satisfaction flowed through my veins in its most purest form.
In 2017 I went back to the place and it turned into an ordinary restaurant.
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Double dipped in beef dripping like the old days.
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Good chips (fries to transatlantic readers) are delicious, but all too many places don’t do good chips! For me they must be crunchy, with crispy but not hard outside, and fluffy inside. Not presalted - I have always preferred chips salt-free - and absolutely no vinegar! Naked is good (the chips rather than the eater!), but raises to a new level with truffle mayo, or garlic mayo. Never ketchup, brown sauce or gravy for me.
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Chip shops usually bulk fry and then hot hold them. This gives them that unique crispy/soggy quality I like.
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What a coincidence. A short time before this thread was started, Mrs Ebor and I were tucking into some great frietjes in the Markt in Brugge. After an early start and a slightly stressful drive from Wiltshire, the combination of good weather, a free beer from our hotel, a nice walk through the old town, chips and another good beer was absolutely what we needed.
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Lots of good beers there.
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Overrated! Usually bitter tasting because of the rancid oils they are fried in. Very occasionally you’ll come across somewhere that fries them in tallow and now you’re talking!
The only certain way to improve on a portion of chips, twice fried in beef fat, is to add a proper Yorkshire fishcake to your meal.
Thusly:
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Once, summer 1998 perhaps, I was on holiday in Marche and one morning I woke up with the most horrible classic migraine - I was rather prone to them then: heavy dizziness, a killing headache and such nauseous that I couldn’t do anything else than laying in bed waiting to lose my senses, which didn’t occur.
It lasted hours, then around 2 PM I - ehm, gave back to the Earth anything I had inside and slowly started to feel less bad.
I went down to the dining room of the pensione and asked the lady if I could have some roasted potatoes, cut in segments. When they arrived I slowly, slowly tasted each one like it was my last day on Earth. They were marvellous, and I somehow regained interest in staying alive. I love potatoes in any possible way.
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Ah, the famous potatoes of Le Marche especially the ones from Macerata. Love that part of Italy.
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A couple of months ago I was in a restaurant in a lovely little place called Saint Mary of the toilet (or more politely Saint Mary of the bathroom): Santa Maria al Bagno, way down south. One of us requested some patatine fritte (chips) to have with the shared Fritto misto di mare starter. What came were crisps - but what wonderful crisps! Just beautifully cooked very thin potato slices, absolutely nothing like the things you buy in bags. They were exquisite – so much so that another portion was ordered immediately, and we came back for that same shared starter combination another day.
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Or how about chips, mushy peas and gravy and if it’s been a good week
a meat and potato pie as well !!
Food of the gods, oh yes
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Mayo is missing!
you know what’s better. two bags of chips
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We’re off tomorrow to the coast (Forster) and fish and chips by the water. Warms you up on a chilly winters day.
You can get hot chips everywhere here but there’s a big difference good and average.
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There are very few good things I can think of about American cuisine, but in this case I have to agree with these guys.
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Aka “the devil’s pomade”, according to a former Sports Illustrated writer.
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I do agree … Thursday evenings are family gatherings at our local. My brother insists on crisps, when it’s my round the drinks come with a side of fries … bliss. And credit to the rest of the gathering they are soon polished off.
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