Oi, fash. One assumes that you know how to make basic chips properly, of course, but

[Sir Charlie of Nicholas]

just to check - peel spuds, chop, wash well under running water, dry well, fry at 130 degrees for 7 minutes, remove, allow to cool, reheat fat to 190, fry for 5 minutes or so to brown, k?

After this, you might consider grating some (quite a lot) parmesan on top and grilling them to melt the cheese, before anointing with some good quality truffle oil.

You won't need ketchup.

['Neg]

peel spuds, chop, fry at 150 degrees for 6 minutes, remove, allow to cool, reheat fat to 180, fry for 5 minutes or so to brown, k?

That would be much better.
No need to thank me.

'Neg.

[Sir Charlie of Nicholas]

Of course, instead of the truffle oil he could add mayoinnaise, ketchup, chopped onions and satay sauce

['Neg]

Of course, instead of the truffle oil he could add
mayonnaise
ketchup
chopped onions

...and satay sauce

[Sir Charlie of Nicholas]

When you worked on Antwerp docks your cheeks were constantly filled with nuts.

[Berni]

image of you as an elitist, sybaritic food snob who pauses only occasionally from grinding the faces of the poor to have the odd peeled grape dropped in his mouth by bare-breasted serving wenches, don't you?

[Steve Williams - gay for Mark Knopfler]

The additional satay sauce does sound somewhat excessive, and I am Irish.

[Sir Charlie of Nicholas]

That's why everyone is so grateful to Gideon.

I watched a good Simon Hodgkinson show last night; a dinner for two which sounds like a Valentine's Day winner:

Oysters Rockefeller

Black truffle omelette

Fillet steak, Bearnaise, chips

Pancakes with creme pat in rum sauce

[Berni]

The rather odd Dutch obsession with satay is one of the less fortunate outcomes of their colonial past in the East Indies.

They also have Surinamese restaurants. I have no idea where Surinam even is.

[Ashberto]

gravy.