On Mon, 09 Apr 2007 11:38:59 GMT, Stuart Noble
wrote:

The idea of being able to choose the fish before cooking certainly
appeals.


This is possible in many other countries but not generally in
the UK - probably a residual effect of our poor food culture until
recent years.


And now you can't get a decent portion of chips anywhere.

I've done a lot of research on this.

I've come to the conclusion that potatoes should still have the muck
on them 'till the moment they are pealed and then be fried straight
away.

Potatoes that have been pre-washed and then stored at supermarket
temp. can't be used to make proper chips.

DG