764 replies to this topic

[UDeMan]

How about Halibut House? I think it might only serve Chinese food now, but when I was a kid, they had the best fish and chips.

[Sparky]

On the three-level plate they leave at your table, if you don’t eat all the stuff, does it carry on to the next table/sitting?

Talked to chef last night. If you can’t eat all your baked goods…take them home.

[Matt R.]

Chips are an odd thing, and not how we do fries usually here.

Usually jersey royal potatoes are used, and that’s a DPO so you don’t find them just anywhere. I imagine the UK imports almost the entire crop. Closest thing you can find here are Kennebec potato, which are the gold standard for fries. You don’t usually see these at retail either, because food service buys them all.

The Brits will cut, steam or boil until soft, then cool. Fried once or twice to serve. Fried in animal fat as well! Here we typically don’t bother with the steaming or boiling, so end up with a much different texture. We also usually use seed oils for frying.

[lanforod]

White Spot aint bad for Fish 'n chips, their fries are decently close to UK chips, right?

[Victoria Watcher]

White Spot aint bad for Fish 'n chips, their fries are decently close to UK chips, right?

 

I concur.