Cooking oil?

[che2318]

one of my favourites is...

get two plates out, place them on the table, pick up your phone and dial the appropriate number........

order enough chinese for two people (or 5) and wait for it to be delivered. empty contents of trays onto plates, sit in front of a good movie and scoff it down.

chicken satay
beef chop suey
noodles with bean sprouts
crispy duck

prawn crackers
sweet and sour sauce




althogh im one for healthy eating.....i do love a chinese!

[JUDWAK]

take a way
tiz what they do if you live on it
take a way in a box too

[che2318]

take a way
tiz what they do if you live on it
take a way in a box too

indeed. but you can live on healthy food for your whole life and try to extend it as long as you can, or...

you can enjoy the things in life.

[fatfires]

the most important
1. variety of potato - not too much free starch.
2. temperature of oil/fat.
3. freshness of oil/fat.
4. type of oil/fat - this depends on your taste buds.
5. well rinsed chips, to lessen starch.
6. dry chips - we used to use a product called dry white it ment that chips could be left out of water without going brown. Lack of water mens the oil/fat cools less when chips are put in - crisper chips - better taste, less breakdown of oil/fat by starch.
7. one or 2 stage cooking can produce equally good results.
8. pan and oil/fat only used for chips - no aquired tastes
9 eat as soon after cooking as possible.
10 if wrapped in paper, open asap allow steam to vent off or soggy chips will result

[JUDWAK]

you runn a chippy then?
not heard of dry white i'll look next time i go to the cash n carry

[POPEYE]

Well! you guys certainly know your onions when it comes to chips

[gwh200]

Well! you guys certainly know your onions when it comes to chips

And their (pickled) eggs as well.

[fatfires]

you runn a chippy then?
not heard of dry white i'll look next time i go to the cash n carry

Used to run a chippy but many years ago - I wouldnt imagine Drywhite is still availlable and as we used to buy about 7lbs at a time and I seem to remember that it was an ounce or so to a dustbin full of chips I cant imagine it would be for you!!
domesticly just make the chips, rince and dry just before frying in good quallity veg oil - just do some homework of which spuds to use, we relied on specialist suppliers for everything as most do.

[fatfires]

Well! you guys certainly know your onions when it comes to chips

rings or pickled=onions
chips=spuds, havnt managed to make onion chips yet

[JUDWAK]

Used to run a chippy but many years ago - I wouldnt imagine Drywhite is still availlable and as we used to buy about 7lbs at a time and I seem to remember that it was an ounce or so to a dustbin full of chips I cant imagine it would be for you!!
domesticly just make the chips, rince and dry just before frying in good quallity veg oil - just do some homework of which spuds to use, we relied on specialist suppliers for everything as most do.

i'll look next time i go still tho

i did want a chippy a few years ago but it got sold before i got the money
lots of people around here (rotherham) live on such foods
coz they are fat and lazy and most are too dumb to cook
i hope they all read this too (its juddywakpac)
lots of work around here for a good chip shop