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By *ce Winger OP Man
over a year ago
P.O. Box DE1 0NQ |
Have recently gone back to the good old method of making my own. Red spuds are best fried in lard.
So, homemade or oven and which method do you prefer.
Salt & vinegar will be provided on this occasion  |
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By *smCouple
over a year ago
Liskeard |
ummm home made deep fried, with lashing of salt n vineger, then placed between a slice of bread and butter, slowly melting from the heat of the chips, a dollop of tommy K and a dollop of mayo on the plate to dip the bread into.
ummmm suddenly feel the need to peel some spuds and drag the deepfat fryer out of the cuboard. |
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By (user no longer on site)
over a year ago
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"Homemade every time as I don't really like chips, oven cooked in herbs and sea salt.
In the oven !!!! That's not a chip 
They have to be double fried  "
Can double fry if I want to, but tend to prefer oven cooked, or better still mini jackets with homemade garlic butter, or dauphinoise or boulangère , more to life than chips!!!  |
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By *Ryan-Man
over a year ago
In Your Bush |
"Homemade every time as I don't really like chips, oven cooked in herbs and sea salt.
In the oven !!!! That's not a chip
They have to be double fried
Can double fry if I want to, but tend to prefer oven cooked, or better still mini jackets with homemade garlic butter, or dauphinoise or boulangère , more to life than chips!!! "
Don't be ridiculous. People die without chips |
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By (user no longer on site)
over a year ago
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"Homemade every time as I don't really like chips, oven cooked in herbs and sea salt.
In the oven !!!! That's not a chip
They have to be double fried
Can double fry if I want to, but tend to prefer oven cooked, or better still mini jackets with homemade garlic butter, or dauphinoise or boulangère , more to life than chips!!!
Don't be ridiculous. People die without chips "
You'd die of taste explosion and tantalising heaven if you had mine, but hey you are greedy |
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By *Ryan-Man
over a year ago
In Your Bush |
"Homemade every time as I don't really like chips, oven cooked in herbs and sea salt.
In the oven !!!! That's not a chip
They have to be double fried
Can double fry if I want to, but tend to prefer oven cooked, or better still mini jackets with homemade garlic butter, or dauphinoise or boulangère , more to life than chips!!!
Don't be ridiculous. People die without chips
You'd die of taste explosion and tantalising heaven if you had mine, but hey you are greedy "
Take a good cook to satisfy my palate  |
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By (user no longer on site)
over a year ago
|
"Homemade every time as I don't really like chips, oven cooked in herbs and sea salt.
In the oven !!!! That's not a chip
They have to be double fried
Can double fry if I want to, but tend to prefer oven cooked, or better still mini jackets with homemade garlic butter, or dauphinoise or boulangère , more to life than chips!!!
Don't be ridiculous. People die without chips
You'd die of taste explosion and tantalising heaven if you had mine, but hey you are greedy
Take a good cook to satisfy my palate "
Exactly!!  |
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By (user no longer on site)
over a year ago
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I love home made chips but i don't own a fryer..
I went through a phase years ago after having them at my aunts and went n bought one.
Threw it away a couple of weeks later when kids were asking for chips with everything. |
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By (user no longer on site)
over a year ago
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As a chef I do triple cooked chips, labour of love but the best chips you will ever taste, light and fluffy inside and so crisp but light on the outside.
Peel and chip the potatoes, run under constantly running water for 5 mins to run off starch, boil gently until almost at stage they fall apart. Drain then place on wire rack and pop in freezer for 1 hour. Then deep fry at 130 till take on a light crust. Take out, drain and chill again on wire rack for another hour. Then deep fry at 180 till golden Brown. Lots of work but makes you appreciate them more. ( this is how a lot of the best gastro pubs do them so tried and tested ) |
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By *ce Winger OP Man
over a year ago
P.O. Box DE1 0NQ |
"As a chef I do triple cooked chips, labour of love but the best chips you will ever taste, light and fluffy inside and so crisp but light on the outside.
Peel and chip the potatoes, run under constantly running water for 5 mins to run off starch, boil gently until almost at stage they fall apart. Drain then place on wire rack and pop in freezer for 1 hour. Then deep fry at 130 till take on a light crust. Take out, drain and chill again on wire rack for another hour. Then deep fry at 180 till golden Brown. Lots of work but makes you appreciate them more. ( this is how a lot of the best gastro pubs do them so tried and tested ) "
Sounds good, I have heard of a method similar to this before. What type of potato do you use ? |
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By *nnyMan
over a year ago
Glasgow |
"how bout thin slices instead of chips
Dipped in batter, then fried. Chippies round here usually call them scallops. Fit on a barmcake perfectly."
Known as fritters in Glasgow (Scotland wide?)
The larger surface area seems to draw in extra oil/ fat. Not to everyone's taste. |
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By (user no longer on site)
over a year ago
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Once in a blue moon I do home-made chips, double fried. My son still prefers my friends chips though so he goes to eat them at her house, Bonus!
I only bought my fryer because he wanted chips like hers so it's retired to the back of the cupboard again. |
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By *azzaahhWoman
over a year ago
north wales / chester |
"mmmmmmmmm mayo n chips yummmmmmmy 
Disqualified on two grounds.
1)Home made or oven.
2)No Mayo, as salt and vinegar are provided
"
not playing this game if no mayo is allowed
_azzaahh and knight |
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By (user no longer on site)
over a year ago
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Had one of those deep fryer things and gave it away,now back to good old chip pan with lard best way to do chips.
Then salt lashings of vinegar,Tom ketchup and a couple of slices if bread and butter mmmmm |
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By *ce Winger OP Man
over a year ago
P.O. Box DE1 0NQ |
"Had one of those deep fryer things and gave it away,now back to good old chip pan with lard best way to do chips.
Then salt lashings of vinegar,Tom ketchup and a couple of slices if bread and butter mmmmm "
Let you off with the ketchup, but HP is far superior to compliment the perfect chip |
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"how bout thin slices instead of chips
Dipped in batter, then fried. Chippies round here usually call them scallops. Fit on a barmcake perfectly."
I grew up with scallops, Scunthorpe girl. When I moved down South, no one knew what the fuck I was on about!!! The chippies don't even sell gravy around here!! |
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By *Ryan-Man
over a year ago
In Your Bush |
"how bout thin slices instead of chips
Dipped in batter, then fried. Chippies round here usually call them scallops. Fit on a barmcake perfectly.
I grew up with scallops, Scunthorpe girl. When I moved down South, no one knew what the fuck I was on about!!! The chippies don't even sell gravy around here!! "
Bloody right. They would be tarred and feathered ! Shocking act |
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By *ce Winger OP Man
over a year ago
P.O. Box DE1 0NQ |
"Can't beat proper beef dripping
Anyone suggesting mayo will be immediately exiled to Belgium 
what about salad cream? "
Belgium would be too good for your type, maybe a rabbit hutch to go with your lettuce leaves |
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Cubed spuds with the skins on, olive oil in an oven proof fish, garlic, onions...bake till brown and yummy. Sprinkle with salt and put a huge glug of chili dipping sauce on the plate Mmm. Hungry now! |
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By *ce Winger OP Man
over a year ago
P.O. Box DE1 0NQ |
"Cubed spuds with the skins on, olive oil in an oven proof fish, garlic, onions...bake till brown and yummy. Sprinkle with salt and put a huge glug of chili dipping sauce on the plate Mmm. Hungry now!"
Almost disqualified as in cubed spuds aren't technically chips, but I'll let you off with the chilli sauce though |
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By (user no longer on site)
over a year ago
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"Have recently gone back to the good old method of making my own. Red spuds are best fried in lard.
So, homemade or oven and which method do you prefer.
Salt & vinegar will be provided on this occasion "
Chip shop easier |
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