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Frying High
It's been some time now since I started paying slightly
too much attention to the chip. It's caused a few disagreements,
a few raised eyebrows and no end of disappointment. Like
many an item cooked in England, they seem to divide opinion
and almost always fail to live up to standard. I know that's
a little harsh, but it's these simple things we fail at
so often - the bacon sandwich, the pork pie, the fry-up.
These aren't exactly challenging, so when it comes to proper
chips, this distinct lack of the real thing causes just
a little upset.
...
Last night's effort at the Victoria were the best of the
bunch, served with a good bearnaise on the side (although,
Philistine that I am, I always prefer ketchup - chips just
cry out for something sharp). Quite fat, definitely crispy,
with those interesting craggy bits at the end that crunch
perfectly, while soft and fluffy inside.
I think the time has come to add a 'chipometer' to the
blog, so let's see how that pans out...
See the website at:
theboydonefood.blogspot.com
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