second port of call is the pie shop.
Pork pies with hot water crust - oh yumeee. Oh and for really traditional
English chips, the were cooked in beef dripping. Non of these fancy oils
back then.
By the way in France and Belgium it is pretty common to serve Pomme frits
with Mayonnaise, the calories are pretty bad, but it is a good combination.
Mike
-----Original Message-----
From: pure-silver-bounce@xxxxxxxxxxxxx
[mailto:pure-silver-bounce@xxxxxxxxxxxxx] On Behalf Of Richard Knoppow
Sent: Monday, February 28, 2011 3:32 PM
To: pure-silver@xxxxxxxxxxxxx
Subject: [pure-silver] Re: Vinegar on the table - RE: Re: Using diluted
vinegar as stop bath
----- Original Message -----
From: <mark@xxxxxxxxxxxxxxxxxx>
To: <pure-silver@xxxxxxxxxxxxx>
Sent: Monday, February 28, 2011 7:53 AM
Subject: [pure-silver] Re: Vinegar on the table - RE: Re:
Using diluted vinegar as stop bath
The only vinegar that goes on fries is the vinegar that
MIGHT be in ketchup. grin Everyone thinks a little
different. There are still a few people that (heaven
forbid) put sugar in their cornbread.
As a matter of fact British practice is to use the
vinegar on the _fish_ not the chips. I use lemon juice,
which I prefer and ketchup on fries.
FWIW,
British English.................................American
English
Chips...............................................French
Fries
Crisps.............................................Chips
--
Richard Knoppow
Los Angeles, CA, USA
dickburk@xxxxxxxxxxxxx
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