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 :cloud9:

https://blog.kamernet.nl/blog/wp-content/uploads/patatje-oorlog.jpg

['Neg]

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

...and satay sauce :nono: :puke:

[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. :shrug:

[Ashberto]

gravy. :-)

[Sir Charlie of Nicholas]

The Dutch know more about chips, sw. Believe me in this matter. I'm not sure I'd trust a Dutchman over a Paddy to boil a rake of floury spuds, but when it comes to chips, you would do well to follow the advice of the Dutchman.

[Berni]

Besides, isn't it Simon Hopkinson?

[Sir Charlie of Nicholas]

Your fancy 'jus' will simply slide from the chip.

[Berni]

is all wrong in this context.

She prefers Bisto on chips. :cry:

[Sir Charlie of Nicholas]

I cordially invite you to poke your unwanted omelette up your hole.

I don't really care what the man is called; he is merely the cook, after all.

[Steve Williams - gay for Mark Knopfler]

And beans of course.

[Sir Charlie of Nicholas]

Whence the f**k is she gfetting Bisto, for all love? Does she go and knock on next door?

[Berni]

at least two eggs a day in one form or another. Just today I lunched on a couple of muffin-shaped pepper, onion and chorizo frittata thingies.

Anyway, is that you cooking on Valentine's then? Not going out?

[Berni]

Oh, she has a stash somewhere. I won't allow it, but she hides it. :furious:

[Sir Charlie of Nicholas]

restaurants are booked out months in advance, serve a 'romantic' set menu and are rammed with tables of two wondering how the hell they are going to get through 90 minutes of talking to each other without kids or the TV to distract them.

[Ashberto]

Even I wouldn't have gravy with fried eggs.

[Sir Charlie of Nicholas]

Of course the flour, placed into the pan, combines with the fat therein, making a roux, no?

[Berni]

[Sir Charlie of Nicholas]

I remember Ian Harvey telling me many years ago that he never thickens his sauces with flour or even cornflour, but simply relies on reduction.

Now I defer to no man in my appreciation of a rich reduction, but it's not gravy, is it?

[Classic Jorge]

13 years in and I've still gone that native.

No peas, no pickled eggs/onions.

Scraps though, I'm mad for the scraps.

[Classic Jorge]

[Berni]

will merely complement the meat and leave the rest of the plate as dry as a witch's tit.

Gravy must be abundant, flavourful without being intense and above all brown. These are its key attributes.

My gravy contains the DNA of thousands of long-dead animals, since I always freeze what is left and use it 'start' the next gravy. I recommend this approach for depth of flavour.

[Sir Charlie of Nicholas]

[7evens]

What is this 1974 ?
Perhaps a little too much time on our hands here.. Hmmmm

[Classic Jorge]

each to his own and all that

[Sir Charlie of Nicholas]

Utterly flavourless but incredibly efficient at masking any flour-induced pallidness, a danger when dealing with a chicken stock gravy.

http://img.tesco.com/Groceries/pi/532/5060336500532/IDShot_540x540.jpg

[Berni]

https://s-media-cache-ak0.pinimg.com/564x/00/29/f5/0029f51f814316bf731f8a2d99938e8a.jpg

[Sir Charlie of Nicholas]

In my opinion.

[Steve Williams - gay for Mark Knopfler]

Truffle in beans. You big f**king Dutch queer.

[Berni]

through my childhood. Just a few drops could turn gloop into delicious brownnectar.

Although it has to be admitted that Marmite in moderation does a job as well.

[Berni]

[Sir Charlie of Nicholas]

No, I refer to the Man's truffle - the black Perigord truffle.

If you can make it to the Gard region in the second week of January for the Fete des Truffes, you will find Tuber melanosporum used in all sorts of dishes, from a salad of pig's trotter through grilled lobster to ice cream.

[7evens]

Just nip to the supermarket and procure some of the pre cut fayre.
Toss them in the deep fat fryer, perhaps on two heat levels and you won't really tell a distinguishable difference.
You will save yourself twenty minutes tho'

[Sir Charlie of Nicholas]

[Berni]

[7evens]

https://www.dikes-direct.co.uk/supermarket/public/cache/aunt%20bessies%20roast%20potatoes-0m2i__width_900__height_900__zoomcrop_none__bgcolo ur_FFF.jpg

These are unashamedly quite superb and another monstrous time saver. I thought I'd gag at the concept but these really are very good.

[Sir Charlie of Nicholas]

[Sir Charlie of Nicholas]

[Berni]

I must admit that, when I do fish and chips, I simply cut them thick and cook them in one go at about 180 for that authentic chip-shop style chip.

[Sir Charlie of Nicholas]

I'll sometimes dabble with half an inch or so.

[Berni]

[Classic Jorge]

[Steve Williams - gay for Mark Knopfler]

What's the kids menu like?

[redgunamo]

less than golfball-size, steams them and then rubs the skin off with the fingers before deep-frying them.

Good job.

[Berni]

potatoes ever be left over and designated for use as sautee potatoes for the morning's breakfast, they will inevitably disappear from the fridge as the aged p will have scoffed them cold like a savage.