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Sod the cholesterol!
Fri, 26 Jan 2007 16:50:44 +0000
uk.people.silversurfers
previous
MCC...
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Fish and chips, cooked in beef dripping, for tea :-))
Rabbit...
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I haven't seen proper beef dripping for years, now you have put me in the
notion( chips have never tasted the same since they stopped using it in the
chippies). I must have a hunt for some place selling it.
MCC...
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Our chippy uses nothing but beef dripping. The queue last night outside
Michaelangelo...
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That's really rare. Mine uses beef dripping *and* potatoes. :)
Flyiñg Ñuñ 2°°7 +...
Rabbit...
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Ooh, Mike left himself open for that one :-)
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their shop at teatime was testament to their excellent quality and taste
:-)
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May...
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just on the main street - sold stuff cooked in dripping. Dont know if its
still so -- but then again, it's a long way for you to go just to tickle
your taste-buds I expect.. ?????
: o ) Marg
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Organic Icecube...
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My local Tesco stock it, along with jars of chicken stock (not that I ever
use unhealthy stuff like that .. well not often ... well not daily anyway)
:-))
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Flyiñg Ñuñ 2°°7 +...
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What are your favourite flowers then Mike. :)
MCC...
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No flowers, thank you :-)
To paraphrase a well known poem
"Give me flowers every day as I go through life
Flyiñg Ñuñ 2°°7 +...
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Not a chance!!! ;)
MCC...
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Tightwad :-)
Flyiñg Ñuñ 2°°7 +...
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Nah! Tyke. ;)
Rabbit...
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Same difference :-)
Flyiñg Ñuñ 2°°7 +...
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Well I suppose you also are qualified to know that. :)
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Put none on my grave at the end of the strife."
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Organic Icecube...
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I love it when you talk dirty ....
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Old Grizzly...
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what did you have to say that for!! LOL just as i was wondering
what"Healthy" food option to have for tea LOL now i know ROFL anyway my
Cholesterol is 3.7
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Jerry Atric...
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Typical tight fisted Janner. Where's MY invitation to tea then?
MCC...
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Bring your own - and plenty of vinegar, preferably not the brown stuff!
DavidC...
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No way, try mayonaise, just like the Belgians & the Dutch.
Rabbit...
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Nah, nothing beats curry sauce :-)
MCC...
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Or Emma's *green* tomato sauce. Looks revolting on her plate :-)
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David C...
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Philstine.......
I thought that the concept of using mayo was strange at 1st, (as well as
having to purchase fried fish & frites from different shops), but SWYTBMO
convinced me to try the combination, & I had to agree with her. Delicious!
:-P
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Organic Icecube...
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Now you're talking, t'old flower!
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MCC...
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I've seen people putting mayonnaise and salad cream on their chips. I was
quite ill for a while afterwards :-)
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Worth the experiment....Hellmans even sell "Chip Sauce" in the UK now.
MCC...
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Salt and vinegar, preferably without caramel colouring, are all the
condiments I need, thank you :-)
Organic Icecube...
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I know I'm a pernickety old pedant, but the caramel-coloured stuff you're
referring to is non-brewed condiment, not vinegar. Vinegar (French
vin-aigre) means sour wine. They do both contain acetic acid, but there the
similarity ends. Basically, one is a byproduct of the petroleum industry,
the other is overfermented wine. I wouldn't go near that chemically
produced synthetic stuff; it has to be red or white wine vinegar. It
tastes far far better. And balsamic vinegar is something else again ...
mmmmmmm, but it's better for dunking chunks of parmisan cheese into than for
sprinkling on chips.
MCC...
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I cannot see my chippy offering a choice of wine vinegars any time soon.
It has taken them all their time to start selling pizzas :-))
Organic Icecube...
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That's true. I don't use the chippy very often, but when I do I turn the
oven on at 150 degrees before I go. I make sure they don't put anything at
all on my jumbo haddock and chips and when I come home I tip it out onto an
oven tray and leave it in the oven for about 7 minutes. It comes out
wonderfully golden with extra crispy batter and chips properly cooked. I
then add my own red wine vinegar (always in the cupboard), a dash of black
pepper (no salt as I cannot stand the rotten stuff) and sit down and stuff
it all down my cake'ole. Goes down right well with a pint of widgetty
Guinness. That's the way to do it.
MCC...
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I don't bother with anything like that, but eat them straight out of the
paper, much to my wife's disgust
I tell her that it saves on the washing up but I don't think she's
convinced.
If my chips weren't cooked properly the chippy would hear about it before I
had left the premises :-)
Never tried black pepper on my haddock - doesn't appeal somehow.
And I don't like Guinness.
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Rabbit...
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Wot no black pudding ??? :-)
Organic Icecube...
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Yorks/Lancs answer to the haggis. Black pud is a thing to be worshipped. I
made the mistake of tasting a processed southern version years ago in London
and decided I didn't like it. But then I moved to Leeds. Having been
introduced to the local prizewinning stuff around Otley, I'm a convert.
High enough in fat, cholesterol and gloop to stop even the rustiest heart
from squeaking, no breakfast is complete without it.
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kat...
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Oh I don't know - makes the chips sound fancy. :-)
I also use it when roasting veggies. Toss cubes in a little olive oil and a
good swish of balsamic vinegar. Yummy.
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Jerry Atric
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