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Oi, fash. One assumes that you know how to make basic chips properly, of course, but
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.
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Please allow me to make some corrections my Dutch-ish friend.
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.
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You know nothing from chips. Nothing, I tell you!
Of course, instead of the truffle oil he could add mayoinnaise, ketchup, chopped onions and satay sauce :cloud9:
https://blog.kamernet.nl/blog/wp-con...tje-oorlog.jpg
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There you've done it again
Of course, instead of the truffle oil he could add
mayonnaise :nod:
ketchup :nod:
chopped onions :nod:
...and satay sauce :nono: :puke:
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You haven't developed a nut allergy, have you?
When you worked on Antwerp docks your cheeks were constantly filled with nuts.
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You realise that the admission of putting truffle oil on your chips will do little to dispel the
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?
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I must say.
The additional satay sauce does sound somewhat excessive, and I am Irish.
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Even ordinary people can afford minor luxuries like truffle oil these days, b.
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
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Indeed. Peanuts and chips don't belong together.
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:
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One of the best thing to put on chips, depending on circumstances, is, of course
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As you know, I have a great deal of experience of both Dutch and Irish culture.
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.
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The omelette seems a step too far for me. Not sure I need a wodge of egg between oysters and steak.
Besides, isn't it Simon Hopkinson?
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You are not wrong, a. It must, of course, be a traditional gravy, properly thickened with a roux.
Your fancy 'jus' will simply slide from the chip.
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My wife insists that my delightful, properly-made gravy using the juices of the roast and so forth
is all wrong in this context.
She prefers Bisto on chips. :cry:
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:sniff: I shall keep my discoveries to myself, in future.
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.
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I thought you were going to say a fried egg.
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Eh? Are you not thickening your gravy?
Whence the f**k is she gfetting Bisto, for all love? Does she go and knock on next door?
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It may be that egg is losing some lustre for me because I'm currently consuming
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?
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Of course I am. I swear not by the roux, but by the flour in the roasting pan and the slow simmer.
Oh, she has a stash somewhere. I won't allow it, but she hides it. :furious:
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I never ever ever go out on Valentine's Day. Unless things have changed since I was in my 20s
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.
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Certainly.
Under different circumstances of course.
Even I wouldn't have gravy with fried eggs.
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I see.
Of course the flour, placed into the pan, combines with the fat therein, making a roux, no?
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Of course. I merely thought you meant the flour and butter thingy.
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No, I was refrring to the natural variety.
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?
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To quote Hall and/or Oates, I cant go for that
13 years in and I've still gone that native.
No peas, no pickled eggs/onions.
Scraps though, I'm mad for the scraps.
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Beans are tough, you need the sausage breakwater
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No. What he's got there is a some sticky stuff that will never moisten a Yorkshire or a roastie and
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.
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I think beans could be enhanced with the introduction of some shaved truffle.
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Peeling spuds in order to make chips
What is this 1974 ?
Perhaps a little too much time on our hands here.. Hmmmm
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Listen, mate, nobody wants your fungus intruding on this fried festival
each to his own and all that
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We never have much left over. I recommend this stuff, though.
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/53...ot_540x540.jpg
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You know you sound like this lot, don't you?
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Skin on chips are f**king rank.
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I think you will find a quick squirt of ketchup works a treat.
Truffle in beans. You big f**king Dutch queer.
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Way ahead of you my friend. My mother had a bottle (I think the same bottle) in her cupboard all
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.
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What of mushrooms in the fry-up, though? Surely they are a must?
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I'm not talking about the homo Italian white truffle nonsense, sw.
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.
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Oh I get and appreciate the triple fry thing but seriously.
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'
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DON'T LISTEN TO THIS HEATHEN YOKEL FASH!
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Have we discussed girth? What girth chips are we talking here?
