You get some inoffensive fried, breadcrumbed chicken and then you pour some gopping Chinese chip shop curry sauce over it and serve it with rice?
Fùck right off, you dirty yellow *******s.
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You get some inoffensive fried, breadcrumbed chicken and then you pour some gopping Chinese chip shop curry sauce over it and serve it with rice?
Fùck right off, you dirty yellow *******s.
Chips make sense. Essentially, you're making a Milanese. I mean, you're then putting curry sauce on it, which is perverted and wrong, but what a man chooses to do in his own kitchen is no affair of mine, so I shan't judge.
By they way: chips. I have come to the conclusion that all this triple frying is unnecessary. I have achieved much the best results by first par-boiling the cut chips in just plain water.
Oh, they were. But they were middle-class south Dubliners. It sounds grander than it was. Domestic staff were dirt cheap back then in Ireland due to all the agricultural poor. The eldest son inherited the farm, the other sons went off to England to dig roads and the daughters had to go into domestic service. And then they'd get knocked up and have to be dismissed.
Better times, p.
Burney "My 'nan' (if I'd ever had such a thing, which I didn't) wouldn't have been seen dead making chips. Either of them. They had cooks for that sort of thing."
Sir C appears to have stolen your Log In details
Let’s face it...what on earth does Jackie Chan know about a :curry:
I still cook chips in a chip pan
I have tried making them on a tray in the oven for 40 minutes but that fuggs up the texture and everything
Yes
The one with the lampshade hat and slitty eyes
To be fair my local Japanese makes a top notch Chicken Teriyaki with Jasmine Rice for 7.99
Perfect after a work out imo
I’ve been meaning to order the Chicken Katsu but just can’t get him over a J ap making a curry.
This double-frying thing is a foul continental habit and thus produces 'French fries' rather than chips.
After Brexit, such disgusting foreign behaviour will no longer be tolerated. Anyone caught double-frying their chips will be tarred and feathered like the Quisling scum they are.
:mrt: :sombrero: :kebab:
I didn’t see the Chinese one....
Maybe it’s cryptic like how the j aps refer to them as dogs ie :gromit:
Tony
It used to be either :orient: or :oriental:
Not sure why that one went yet the parky remains
Burney "It's where all the goodness is "
Precisely
The best nutrients are in the skin
As they are with a jacket potato
:music: Diddly diddly dee :music:
Mmmmmmmmmmmm
Salt and oil ribbed into it before putting in the oven
Mmmmmmmmmmm
Here is my way to treat a baked potato. Anoint with oil and salt and bake slow and low as suggested. To eat, cut in half lengthways, put each half fluff side down on the plate and press down with the back of a fork until the fluff and skin are separate. Mix the fluff with a fùckload of butter, salt and - crucially - pepper until its all fully amlagamated. Eat fluff with fork in right hand. Then enjoy the delicious, crisp skins with one's fingers as the climax of this culinary treat.
God, but the potato is a wondrous beast, is it not? :cloud9: