Derek Geldard wrote:
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



Couldn't agree more. Nearly all supermarket spuds smell bad if you put
your snout right up to them, but they've found a way to stop them
looking mouldy on the shelves. At least with proper spuds you can see
which ones to chuck.
I can only conclude that the nation's taste buds have been shot to
pieces by our obsession with herbs and spices, and no one can tell the
difference any more.
Ever tried KFC chips? I did once, not long ago, because I was absolutely
famished at the end of a long day. Desperate as I was, I just couldn't
eat them, and the dog I offered them to wasn't interested either (I
thought labs ate anything).