Mr Russell wrote:I like my chips/scraps to be drowned in vinegar and salt, anything else added is a travesty
One of the very few things i miss not living in the UK is some proper fish and chips, just not the same here. We did once have a British Fish & Chip shop here and the owners were from Hull who supported Leeds, sadly they have gone
I also miss decent fish and chips and I'm only down sarf. Our local chippie is not too bad (run by a couple from Malaysia!) but the best of a bad lot. West Yorkshire fish and chips are the best ever. Gravy should only be used when chips are part of a main meal. Otherwise, salt and vinegar ONLY. Chip butty on white bread with butter. Chips must be piping hot so that they melt the butter and should also be sprinkled with salt and vinegar, (plus glass of red.)
Having scoured my well used copy of Escoffier (all 1223 pages) i cannot find a recipe for tomato ketchup, therefor I conclude that the great man would not have ruined the humble chip butty with ketchup.
Although he may have added sauce tomate to his pomme fritte petit pain.
For homemade pickles, chutneys and tomato ketchup, go to www.stuckinapickle.co.uk
Davycc wrote:Chip butty, real butter, plain bread salt and ketchup.
That is so wrong on so many counts. Please confirm @cheffy007 would Escoffier have included ketchup on a simple chip butty
Having scoured my well used copy of Escoffier (all 1223 pages) i cannot find a recipe for tomato ketchup, therefor I conclude that the great man would not have ruined the humble chip butty with ketchup.
Although he may have added sauce tomate to his pomme fritte petit pain.
For homemade pickles, chutneys and tomato ketchup, go to www.stuckinapickle.co.uk