I must be Twitters thickest member...

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Emuchops wrote: »

Thanks for your replies barbiedoll. I don't think I'm allowed to put a link in my comments, but there's a link in my 'About me' for anyone thats interested...

I just read your first post (or latest?) about fish and chips, and enjoyed it
You really need to learn how to cook chips though, thin chips=more fat, less flavour. Fry chips (nice thick fingers of potato) until they are soft. remove from the oil for a while to cool a little (5 minutes or so, in your case long enough to cook the fish) Place back into the hot oil and they should pretty quickly brown, and form a lovely crisp shell protecting the flaky potato filling - Been about 20 years since I actually cooked chips in fat (we don't own a chip-pan!), but I'm pretty sure that was the way to perfection

spud17

DatabaseError wrote: »

I just read your first post (or latest?) about fish and chips, and enjoyed it
You really need to learn how to cook chips though, thin chips=more fat, less flavour. Fry chips (nice thick fingers of potato) until they are soft. remove from the oil for a while to cool a little (5 minutes or so, in your case long enough to cook the fish) Place back into the hot oil and they should pretty quickly brown, and form a lovely crisp shell protecting the flaky potato filling - Been about 20 years since I actually cooked chips in fat (we don't own a chip-pan!), but I'm pretty sure that was the way to perfection

Spot on, long time no see dbe :rotfl:, you've been following my advice from a previous life where I grew potatoes commercially on a large farm.
You could also try par-boiling them for a few minutes, don't use King Edwards or such, Estima or Marfona being my faves.

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hi, spud, kinda forgot I was a member of this forum, got sidetracked with work (now over ) and a new hobby, geocaching Seem to be a lot of faces missing
I thought she had it right with the pipers, but estima would be my #2 choice (I used to fry fish and chips a long, long time ago, one elderly customer told me a piece of cod I'd fried was the best haddock she'd ever eaten - I couldn't tell her her mistake, personally I think cod tastes nasty, even cooked well, haddock all the way for me

spud17

True Maris Piper was/is the chippies fave, but they're not the easiest to grow, the slugs love 'em too much.
BTW use Marfona for baking, we used to have a separate contract to grow them specifically for baking.

Not twigged the link between my specialist subject and username? :rotfl:

Emuchops

Thanks to DBE and Spud for the chip chat. Still, perhaps controversially, maintain that thin is best in my experience, not a fan of Estima, but glad that DBE agrees with me over the Pipers and haddock.
I'd better shut up about chips or run the risk of getting moved to the 'Old Style' boards....

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Emuchops wrote: »

..Still, perhaps controversially, maintain that thin [chips] is best...

No controversy, you're just wrong

spud17

chip chat

:rotfl:

Agree with DBE, you're wrong.

Fatter is better, but only for chips.

DCFC79

WarioTBH wrote: »

Have to say i enjoy reading Lord_Sugar and Peirs Morgon have their arguments on Twitter :P

I never tweet... I just follow a load of my fav celebs to see what they are up to im not a stalker...

Yes i also enjoy reading the arguements between the 2 of them, quite funny actually.

Emuchops

Sorry to harp on about this, but does anyone know whether tweets go to anybody when you haven't got any followers? I'm tweeting each time I update the blog but as I'm new to Twitter I'm wondering if theres any point?

Emuchops

ItsJuicy wrote: »

No they don't, unless you use a hash tag, in which case it is possible for people to find your tweet using the twitter search function.

So, if you wrote about flowers, you could tag on to your tweet #flowers.

Thankyou Itsjuicy-much appreciated.