Me (as the news of England's mammoth victory over India and elevation back to world's number one status came in): Do you know anything about cricket?
Friend (female, not British): There's a team, a big stick and a ball. That's it!
Me: I see.
Isn't that the simplest definition of cricket you have ever seen?
DW
26.8.11
25.8.11
How to Make Chips ... PROPERLY
I watched a few episodes of a cookery programme by a chef turned cookery writer the other week. This man made appealing food and seemed to be a good and confident cook. He is NOT one of these artificial, ne'er do well, cooks from Yorkshire who says everything's lovely and it's his granny's recipe!!
However, Simon ... he's from Bury and called Simon can you believe ... extolled the virtues of double fried chips. My response to that? Tosh, utter tosh! Jack Locke would be turning in his grave if ever he heard that people said the perfect chip is the double fried chip.
Here is the ONLY way to make perfect chips, with or without a chip pan or deep fat fryer. Prepare the chips in the way you prefer (thin, thick, peeled or unpeeled ...) and bring your chosen fat to the correct temperature. Bring the fat back to the correct temperature as it WILL have cooled as the chips have been added. NOW, immediately reduce the temperature to low and cook the chips until they become soft, i.e. cooked. THEN turn the temperature high again and the fat will bubble with joy. Cook now until the chips are as brown and crisp as YOU like them. Bear in mind that the chips will turn brown very quickly so be careful not to overcook them.
THIS will give you perfect chips!
That's not to say that double fried chips aren't any good, maybe they are; but my method, culled from standing in the queue in Locke's chip shop as a child and watching how Jack made the perfect chip shop chip, is the ONLY way. I would guess that no chip shop worth its salt ever double fries its chips! Well, maybe that nancy cook from Yorkshire's granny did!
DW
However, Simon ... he's from Bury and called Simon can you believe ... extolled the virtues of double fried chips. My response to that? Tosh, utter tosh! Jack Locke would be turning in his grave if ever he heard that people said the perfect chip is the double fried chip.
Here is the ONLY way to make perfect chips, with or without a chip pan or deep fat fryer. Prepare the chips in the way you prefer (thin, thick, peeled or unpeeled ...) and bring your chosen fat to the correct temperature. Bring the fat back to the correct temperature as it WILL have cooled as the chips have been added. NOW, immediately reduce the temperature to low and cook the chips until they become soft, i.e. cooked. THEN turn the temperature high again and the fat will bubble with joy. Cook now until the chips are as brown and crisp as YOU like them. Bear in mind that the chips will turn brown very quickly so be careful not to overcook them.
THIS will give you perfect chips!
That's not to say that double fried chips aren't any good, maybe they are; but my method, culled from standing in the queue in Locke's chip shop as a child and watching how Jack made the perfect chip shop chip, is the ONLY way. I would guess that no chip shop worth its salt ever double fries its chips! Well, maybe that nancy cook from Yorkshire's granny did!
DW
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