Quote: Leevil @ November 26 2009, 1:58 AM GMT*waits for Planet of the Apes to happen*
*decides to taunt Aaron with a nightmare vision of a world ruled by the French: Planet of the Crepes*
Weird meats you wish to sample... Page 12
Quote: Leevil @ November 25 2009, 9:17 PM GMTThen I'm guessing you just chuck them in the chip pan. But I'd make sure they were well drained, t'otherwise you might DIE!
Yes, well-drained, and left to cool down and dry off, preferably on a rack. Then cook them at just the right temperature, which will probably require a proper deep-fat fryer. And the right oil.
As for 'how do I know when I've boiled them sufficiently', you'll get to know this better with experience. Just a few minutes should be enough. You want them to start to be falling apart on the outside, but still firm enough to hold together. Then, when you shake them around, the outsides get broken up into the parts which, on frying, turn into marvellous crispy coatings.
You could do worse than checking out Heston Blumenthal's show which dealt with this, but I don't see a video online about it. However, I almost always just use oven chips, because it's so much easier, even though the results aren't in the same league.
Quote: Nogget @ November 26 2009, 7:16 AM GMTYes, well-drained, and left to cool down and dry off, preferably on a rack. Then cook them at just the right temperature, which will probably require a proper deep-fat fryer. And the right oil.
As for 'how do I know when I've boiled them sufficiently', you'll get to know this better with experience. Just a few minutes should be enough. You want them to start to be falling apart on the outside, but still firm enough to hold together. Then, when you shake them around, the outsides get broken up into the parts which, on frying, turn into marvellous crispy coatings.
You could do worse than checking out Heston Blumenthal's show which dealt with this, but I don't see a video online about it. However, I almost always just use oven chips, because it's so much easier, even though the results aren't in the same league.
Many thanks, Herr Nogget. I usually just use frozen chips for convenience, but I think this'll be worth the extra effort if they are as nice as they sound. And they really do sound nice!
Quote: DaButt @ November 26 2009, 2:23 AM GMTPlanet of the Crepes
>_<
What does Seahorse taste like?
Quote: DaButt @ November 26 2009, 2:23 AM GMT*decides to taunt Aaron with a nightmare vision of a world ruled by the French: Planet of the Crepes*
Just had pancakes. Yes. 
Quote: Dolly Dagger @ November 24 2009, 8:09 PM GMTStill you can't beat British lamb and beef.
Actually I find Irish meat less gristly.
Quote: Leevil @ November 25 2009, 6:19 PM GMT
Even before the vinegar they have a unique chip-shop taste though.
You can buy the vinegar that they use in chip shops. Many chippies will sell bottles of it over-the-counter. Obviously there's some taste that's inherited from the fryer that you won't be able to replicate with a standard oven-cooked chip, but the vinegar goes a hell of a long way to help.
Quote: DaButt @ November 25 2009, 6:25 PM GMT"It was colder in San Antonio than London today," he said to the man whose country was waging war a thousand years before Texas was created.
So your point is void.
Quote: AndreaLynne @ November 25 2009, 6:21 PM GMTOf course. I think it's required by law.
zooo won't let me get one. She is mean.
Quote: Morrace @ November 25 2009, 6:37 PM GMTYes, that's them!. I don't know where I got 'Genital Warts' from.
don rushmore?
Quote: DaButt @ November 26 2009, 2:23 AM GMT*decides to taunt Aaron with a nightmare vision of a world ruled by the French: Planet of the Crepes*
Quote: LIME5000 @ November 26 2009, 3:20 PM GMTActually I find Irish meat less gristly.
The Priests already beat it out of them.
Quote: Aaron @ November 26 2009, 6:09 PM GMTdon rushmore?
... 
Quote: Aaron @ November 26 2009, 6:09 PM GMTzooo won't let me get one. She is mean.
They burn houses down!
FACT!
Quote: Aaron @ November 26 2009, 6:09 PM GMTYou can buy the vinegar that they use in chip shops. Many chippies will sell bottles of it over-the-counter. Obviously there's some taste that's inherited from the fryer that you won't be able to replicate with a standard oven-cooked chip, but the vinegar goes a hell of a long way to help.
Is it malt vinegar? The little Irish guy who ran my favourite hometown pub hated malt vinegar and said that it stank the place up and ruined the taste of the chips. He flew to Ireland twice a year and brought back the stuff he said was used in pubs over there: non-brewed condiment. I think it may have been straight acetic acid, because he had to water the stuff down to make it safe for humans to consume.
Quote: DaButt @ November 26 2009, 6:49 PM GMTIs it malt vinegar?
No. That's bog standard stuff that you can buy in any shop anywhere, and will be the vinegar in any restaurant or café except behind the counter in a chippy.
Quote: DaButt @ November 26 2009, 6:49 PM GMTnon-brewed condiment.
Yes.
Quote: Aaron @ November 26 2009, 7:00 PM GMTYes.
Cool. My friend had trouble bringing gallons of acid aboard a transatlantic flight after 9/11. 
Heheh. Not all that surprising. Bloody air Nazis!