My counter is finished. The plumbing is finished. The unvented water heater
installed with its expansion loop as discussed last week, and that all works
fine. The Plumbco macerator (discussed here a few weeks ago) is a good
quality unit at half the price of the equivalent Saniflo, and works
absolutely hunky dory at shifting the grey water from the prep sink over the
door and round the back room, to the bog. Electrics all sorted, once we
threw the original guy off the job, and got a 'proper' sparks on the case.
Floor done. Extraction installed. Burgers sourced and tested. Chip fryers
wired and working per the way we figured it on here, after a couple of false
starts with the way the labels on the backs implied they should be wired.
Much local buzz, so we're hopeful of a successful launch Monday night.

Can I just express my thanks to all on here who have sent their good wishes
for the success of the place, and for all the invaluable and freely given
help and advice on all the aspects that I have asked for help on. Good to
know that I'm not the last of the helpful people in this world ... :-)

Finally, for those who wanted to see some piccies, the website is not really
finished yet. However, my daughter has a Facebook entry for it where you can
see photos. I don't really understand all this Facebook stuff, but she
assures me that you will be able to see it all if you go here :

http://www.facebook.com/?ref=home#!/...52767711462499

There is some fairly good photos of the counter I built. I think it looks
quite impressive, but then, I would, wouldn't I ? :-))

The website is www.ljsburgerandshakes.co.uk

If anyone's up this way of an evening, pop in and try a burger and shake.
Tell 'em you're a friend of Arfa's on the 'net. Daughter will probably
charge you double for admitting that, though ....

Arfa

Arfa Daily wrote:
My counter is finished. The plumbing is finished. The unvented water
heater installed with its expansion loop as discussed last week, and
that all works fine. The Plumbco macerator (discussed here a few
weeks ago) is a good quality unit at half the price of the equivalent
Saniflo, and works absolutely hunky dory at shifting the grey water
from the prep sink over the door and round the back room, to the bog.
Electrics all sorted, once we threw the original guy off the job, and
got a 'proper' sparks on the case. Floor done. Extraction installed.
Burgers sourced and tested. Chip fryers wired and working per the way
we figured it on here, after a couple of false starts with the way
the labels on the backs implied they should be wired. Much local
buzz, so we're hopeful of a successful launch Monday night.
Can I just express my thanks to all on here who have sent their good
wishes for the success of the place, and for all the invaluable and
freely given help and advice on all the aspects that I have asked for
help on. Good to know that I'm not the last of the helpful people in
this world ... :-)
Finally, for those who wanted to see some piccies, the website is not
really finished yet. However, my daughter has a Facebook entry for it
where you can see photos. I don't really understand all this Facebook
stuff, but she assures me that you will be able to see it all if you
go here :
http://www.facebook.com/?ref=home#!/...52767711462499

There is some fairly good photos of the counter I built. I think it
looks quite impressive, but then, I would, wouldn't I ? :-))

The website is www.ljsburgerandshakes.co.uk

If anyone's up this way of an evening, pop in and try a burger and
shake. Tell 'em you're a friend of Arfa's on the 'net. Daughter will
probably charge you double for admitting that, though ....

If I pass I will have "The Bacon Blue".


--
Adam

"Arfa Daily" wrote in message
news
My counter is finished. The plumbing is finished. The unvented water
heater installed with its expansion loop as discussed last week, and that
all works fine. The Plumbco macerator (discussed here a few weeks ago) is
a good quality unit at half the price of the equivalent Saniflo, and works
absolutely hunky dory at shifting the grey water from the prep sink over
the door and round the back room, to the bog. Electrics all sorted, once
we threw the original guy off the job, and got a 'proper' sparks on the
case. Floor done. Extraction installed. Burgers sourced and tested. Chip
fryers wired and working per the way we figured it on here, after a couple
of false starts with the way the labels on the backs implied they should
be wired. Much local buzz, so we're hopeful of a successful launch Monday
night.

Can I just express my thanks to all on here who have sent their good
wishes for the success of the place, and for all the invaluable and freely
given help and advice on all the aspects that I have asked for help on.
Good to know that I'm not the last of the helpful people in this world ...
:-)

Finally, for those who wanted to see some piccies, the website is not
really finished yet. However, my daughter has a Facebook entry for it
where you can see photos. I don't really understand all this Facebook
stuff, but she assures me that you will be able to see it all if you go
here :

http://www.facebook.com/?ref=home#!/...52767711462499

There is some fairly good photos of the counter I built. I think it looks
quite impressive, but then, I would, wouldn't I ? :-))

The website is www.ljsburgerandshakes.co.uk

If anyone's up this way of an evening, pop in and try a burger and shake.
Tell 'em you're a friend of Arfa's on the 'net. Daughter will probably
charge you double for admitting that, though ....

Arfa

Best of luck with it, maybe Revd will pop in a help a little.

In message om, brass
monkey writes
The website is www.ljsburgerandshakes.co.uk

If anyone's up this way of an evening, pop in and try a burger and shake.
Tell 'em you're a friend of Arfa's on the 'net. Daughter will probably
charge you double for admitting that, though ....

Maybe I'm going blind? It might be an idea to say what town it's in on
the website? I could only see a postcode. NN Nottingham? Northampton?
Not Nown?
--
Bill

"Bill" wrote in message
...
In message om, brass
monkey writes
The website is www.ljsburgerandshakes.co.uk

If anyone's up this way of an evening, pop in and try a burger and
shake.
Tell 'em you're a friend of Arfa's on the 'net. Daughter will probably
charge you double for admitting that, though ....

Maybe I'm going blind? It might be an idea to say what town it's in on the
website? I could only see a postcode. NN Nottingham? Northampton? Not
Nown?
--
Bill

Well yes, point taken. But really it's a 'local' venture, and everyone round
here knows where the basic little map and road name is. Also, the RAC route
planner on the website will lead you to it being Wellingborough Northants,
if you put your own postcode in ...

Arfa

On Mon, 27 Jun 2011 01:27:53 +0100, "Arfa Daily"
wrote:


Well yes, point taken. But really it's a 'local' venture, and everyone round
here knows where the basic little map and road name is. Also, the RAC route
planner on the website will lead you to it being Wellingborough Northants,
if you put your own postcode in ...

The RAC route planner doesn't work without the space in the postcode.
It should be shown as NN8 4UF.

Well yes, point taken. But really it's a 'local' venture, and
everyone round here knows where the basic little map and road name
is. Also, the RAC route planner on the website will lead you to it
being Wellingborough Northants, if you put your own postcode in ...

FWIW we have used Lonely Planet,Tripadvisor etc to find some excellent
burgers and chips overseas - not so much in tourist places but en route
between them. So I'd have thought it'd be worth you encouraging your
fans give you reviews on Tripadvisor and the like. As Terry Fields
said, it all adds to your profit.

--
Robin
PM may be sent to rbw0{at}hotmail{dot}com

On Sun, 26 Jun 2011 19:33:57 +0100, Arfa Daily wrote:

My counter is finished. The plumbing is finished. The unvented water
heater installed with its expansion loop as discussed last week, and
that all works fine. The Plumbco macerator (discussed here a few weeks
ago) is a good quality unit at half the price of the equivalent Saniflo,
and works absolutely hunky dory at shifting the grey water from the prep
sink over the door and round the back room, to the bog. Electrics all
sorted, once we threw the original guy off the job, and got a 'proper'
sparks on the case. Floor done. Extraction installed. Burgers sourced
and tested. Chip fryers wired and working per the way we figured it on
here, after a couple of false starts with the way the labels on the
backs implied they should be wired. Much local buzz, so we're hopeful of
a successful launch Monday night.

All the very best...



--
Use the BIG mirror service in the UK:
http://www.mirrorservice.org

*lightning protection* - a w_tom conductor

In message , Arfa Daily
wrote

The website is www.ljsburgerandshakes.co.uk

Is it the doughnut shop for the local police force?

The customer facing side looks very dated and down market. It doesn't
create a good first impression.
--
Alan
news2009 {at} admac {dot} myzen {dot} co {dot} uk

On 26/06/2011 20:44, Alan wrote:
In message , Arfa Daily
wrote

The website is www.ljsburgerandshakes.co.uk

Is it the doughnut shop for the local police force?

The customer facing side looks very dated and down market. It doesn't
create a good first impression.

Not sure I agree - I think they're doing for a 'retro' feel,
in which case it's not a bad job.

Don't agree with the current preoccupation with unnecessary glitz on
websites (which only slows the pages down)
- people going there are looking for a burger, not an art gallery.

Adrian

Adrian Brentnall wrote:

In message , Arfa Daily

The website is www.ljsburgerandshakes.co.uk

Good luck with it, are you in the left hand unit(s) that were boarded up
when the google car drove by?

Don't agree with the current preoccupation with unnecessary glitz on
websites (which only slows the pages down)
- people going there are looking for a burger, not an art gallery.

Yes, so long as it's got *a* website, it could probably do with having a
better local map than the generic RAC one, and something to point out
the quality of ingredients etc, I'm sure someone's got a few
improvements in hand ...

"Andy Burns" wrote in message
o.uk...
Adrian Brentnall wrote:

In message , Arfa Daily

The website is www.ljsburgerandshakes.co.uk

Good luck with it, are you in the left hand unit(s) that were boarded up
when the google car drove by?

Don't agree with the current preoccupation with unnecessary glitz on
websites (which only slows the pages down)
- people going there are looking for a burger, not an art gallery.

Yes, so long as it's got *a* website, it could probably do with having a
better local map than the generic RAC one, and something to point out
the quality of ingredients etc, I'm sure someone's got a few
improvements in hand ...

Right hand unit - the one under the 'peak'. As far as I know, it was never
'boarded up' as such. All of the units have electric roller shutters,
though. Originally, it was a single 3k sq ft unit that then had 1k sq ft
divided off for another business. The landlord then divided off a further 1k
sq ft for us, leaving now, one remaining unit of 1k sq ft, at the far left
end.

As for the website, as I said, it's by no means done and dusted yet. I'm
sure it will change a lot, before it is properly 'declared' :-)

Arfa

On 27/06/11 01:39, Arfa Daily wrote:

The website is www.ljsburgerandshakes.co.uk

As for the website, as I said, it's by no means done and dusted yet. I'm
sure it will change a lot, before it is properly 'declared' :-)

The one thing I would change on the website is too add more text. At
present, looking at the HTML source it is all script and images. Without
text Google wont index it, and many people these days use Google as a
substitute for domain name lookup, so if people cant find you by typing
your business name (or some half remembered version of it) into Google
your are lost.


--
djc

Adrian Brentnall wrote:

On 26/06/2011 20:44, Alan wrote:
In message , Arfa Daily
wrote

The website is www.ljsburgerandshakes.co.uk

Is it the doughnut shop for the local police force?

The customer facing side looks very dated and down market. It doesn't
create a good first impression.

Not sure I agree - I think they're doing for a 'retro' feel,
in which case it's not a bad job.

Don't agree with the current preoccupation with unnecessary glitz on
websites (which only slows the pages down)
- people going there are looking for a burger, not an art gallery.

Adrian

Good point - I agree about the "retro" - looks nice...

But re website, it *is* worth noting that more and more people are looking
at this stuff on mobile devices with 320xmumble screens and modem-speed
internet connections...

--
Tim Watts

"Tim Watts" wrote in message
...
Adrian Brentnall wrote:

On 26/06/2011 20:44, Alan wrote:
In message , Arfa Daily
wrote

The website is www.ljsburgerandshakes.co.uk

Is it the doughnut shop for the local police force?

The customer facing side looks very dated and down market. It doesn't
create a good first impression.

Not sure I agree - I think they're doing for a 'retro' feel,
in which case it's not a bad job.

Don't agree with the current preoccupation with unnecessary glitz on
websites (which only slows the pages down)
- people going there are looking for a burger, not an art gallery.

Adrian

Good point - I agree about the "retro" - looks nice...

But re website, it *is* worth noting that more and more people are looking
at this stuff on mobile devices with 320xmumble screens and modem-speed
internet connections...

--
Tim Watts

It's a valid point, and I will take it up with the person doing it.

Arfa

"Alan" wrote in message
...
In message , Arfa Daily
wrote

The website is www.ljsburgerandshakes.co.uk

Is it the doughnut shop for the local police force?

The customer facing side looks very dated and down market. It doesn't
create a good first impression.
--
Alan
news2009 {at} admac {dot} myzen {dot} co {dot} uk

Oddly, you are the very first person of many who have seen it and been
involved, who thinks that the initial impression is "dated and down market".
Presumably, you don't understand the concept of 'retro American Diner' ?

Still, no problem - if you don't like it, just stay away.

Arfa

The website is www.ljsburgerandshakes.co.uk


Good luck - but 2 tiny points:

a. the webiste only mentioned "Glasgow salad" as included with
burgers - not good *if* you are minded to attract those looking for
burger + "double salad"; and
b. the PDF of the menu (i) was not searchable (or at least, wasn't
for me in Acrobat Pro 7) and (ii) didn't give the address.


--
Robin
PM may be sent to rbw0{at}hotmail{dot}com

Robin wrote:
The website is www.ljsburgerandshakes.co.uk


Good luck - but 2 tiny points:

a. the webiste only mentioned "Glasgow salad" as included with
burgers - not good *if* you are minded to attract those looking for
burger + "double salad"; and



b. the PDF of the menu (i) was not searchable (or at least, wasn't
for me in Acrobat Pro 7)

It's a Burger and Shake PDF menu with 2 pages, not BS 7671. How searchable
do you need it to be:-)


--
Adam

ARWadsworth wrote:

Robin wrote:
The website is www.ljsburgerandshakes.co.uk


Good luck - but 2 tiny points:

a. the webiste only mentioned "Glasgow salad" as included with
burgers - not good *if* you are minded to attract those looking for
burger + "double salad"; and



b. the PDF of the menu (i) was not searchable (or at least, wasn't
for me in Acrobat Pro 7)

It's a Burger and Shake PDF menu with 2 pages, not BS 7671. How searchable
do you need it to be:-)



I was holding out for the corrigendum with the enhanced cheeseburger...

--
Tim Watts

It's a Burger and Shake PDF menu with 2 pages, not BS 7671. How
searchable do you need it to be:-)

I thought Google looked inside (searchable) PDFs when doing its thing
but I'm probably wrong (over the hill, fit for nowt but the knackers,
......).


--
Robin
PM may be sent to rbw0{at}hotmail{dot}com

ARWadsworth wrote:

Robin wrote:
The website is www.ljsburgerandshakes.co.uk

Good luck - but 2 tiny points:

a. the webiste only mentioned "Glasgow salad" as included with
burgers - not good *if* you are minded to attract those looking for
burger + "double salad"; and

b. the PDF of the menu (i) was not searchable (or at least, wasn't
for me in Acrobat Pro 7)

It's a Burger and Shake PDF menu with 2 pages, not BS 7671. How searchable
do you need it to be:-)

If you don't mind my saying, lose the pdf and make the menu a web page
- people don't like waiting for a separate app to open.



TF

Terry Fields wrote:

If you don't mind my saying, lose the pdf and make the menu a web page
- people don't like waiting for a separate app to open.

Apologies, I forgot to add my good wishes for your venture.

TF

"Terry Fields" wrote in message
...

Terry Fields wrote:

If you don't mind my saying, lose the pdf and make the menu a web page
- people don't like waiting for a separate app to open.

Apologies, I forgot to add my good wishes for your venture.

TF

Thanks for your good wishes, and your comment re the pdf, noted. I think
that the reason it was done that way was so that people could easily
download and save a copy or print it out.

Arfa

Robin wrote:
The website is www.ljsburgerandshakes.co.uk


Good luck - but 2 tiny points:

a. the webiste only mentioned "Glasgow salad" as included with
burgers - not good *if* you are minded to attract those looking for
burger + "double salad"; and
b. the PDF of the menu (i) was not searchable (or at least, wasn't
for me in Acrobat Pro 7) and (ii) didn't give the address.

And what's a Daim Bar milkshake? Dime Bar perhaps?

Good luck Arfa, the serving area looks really solid and professional.

Steve Walker wrote:

what's a Daim Bar milkshake? Dime Bar perhaps?

They *used* to be sold as Dime in the UK, but are now sold as Daim here
the same as RoW, dunno if they're still sold as the original Dajm in
scandahoovia ...

"Steve Walker" wrote in message
...
Robin wrote:
The website is www.ljsburgerandshakes.co.uk


Good luck - but 2 tiny points:

a. the webiste only mentioned "Glasgow salad" as included with
burgers - not good *if* you are minded to attract those looking for
burger + "double salad"; and
b. the PDF of the menu (i) was not searchable (or at least, wasn't
for me in Acrobat Pro 7) and (ii) didn't give the address.

And what's a Daim Bar milkshake? Dime Bar perhaps?

Good luck Arfa, the serving area looks really solid and professional.


Thanks for the good wishes, and no, it *is* "Daim". They used to be called
"Dime" bars a few years back, but then the name suddenly changed. Same
product though. A bit like changing Opal Fruits to Starburst and so on. I
suppose it made sense to someone somewhere :-)

See http://en.wikipedia.org/wiki/Daim_bar

The milkshakes are all made using the actual products in their names. Hence
a "Daim Bar Milkshake" is exactly that - a milkshake made with Daim bars in
it ! We served them in the two cafes that we used to have, for years, and
they were very popular.

Arfa

"Arfa Daily" wrote:

The website is www.ljsburgerandshakes.co.uk

Nice site. It tells you almost everything.

Except where the place actually is.

Bert

Bert Coules wrote:

"Arfa Daily" wrote:

The website is www.ljsburgerandshakes.co.uk

Nice site. It tells you almost everything.

Except where the place actually is.

Bert

Stick a google map snippet on it...

--
Tim Watts

"Bert Coules" wrote in message
o.uk...
"Arfa Daily" wrote:

The website is www.ljsburgerandshakes.co.uk

Nice site. It tells you almost everything.

Except where the place actually is.

Bert


As I said to someone else, it's a local place, and all the locals know where
that is ! But yes, point taken. We'll get the town name put in. The website
is by no means 'ready' yet.

Arfa

"Arfa Daily" wrote:

But yes, point taken. We'll get the town name put in. The website is by no
means 'ready' yet.

It's something you see on a lot of websites: because the owner of the site
knows where his business is, it's awfully easy to overlook the fact that
other people don't!

That apart, best of luck with the enterprise.

Bert

"Bert Coules" wrote in message
o.uk...
"Arfa Daily" wrote:

But yes, point taken. We'll get the town name put in. The website is by
no means 'ready' yet.

It's something you see on a lot of websites: because the owner of the site
knows where his business is, it's awfully easy to overlook the fact that
other people don't!

That apart, best of luck with the enterprise.

Bert


Thanks Bert

Arfa

However, my daughter has a Facebook entry for it where you can
see photos. I don't really understand all this Facebook stuff, but she
assures me that you will be able to see it all if you go here :

http://www.facebook.com/?ref=home#!/...52767711462499

Just to mention that she is wrong. All I get is a page asking me to log in
to facebook. No thanks.

"Tahi" wrote in message
o.uk...
However, my daughter has a Facebook entry for it where you can
see photos. I don't really understand all this Facebook stuff, but she
assures me that you will be able to see it all if you go here :

http://www.facebook.com/?ref=home#!/...52767711462499

Just to mention that she is wrong. All I get is a page asking me to log in
to facebook. No thanks.


Understood. I think it is just accepted that everyone has a FaceAche account
these days, so she was just assuming that people wanting to look, would
have. I've got one that I use for no purpose other than being able to look
at stuff like this. She's always on at me to put up 'profile' (??) stuff and
to look for old schoolfriends and so on, but I have to admit that I have
absolutely no interest in that aspect of it, at all.

Arfa

In message on Mon, 27 Jun 2011 01:59:01 +
0100
Arfa Daily wrote:


I think it is just accepted that everyone has a FaceAche account
these days, so she was just assuming that people wanting to look, would
have.

just think how much profit you would make if everybody who hasn't got a
FaceAche account brought their business to you ...

Agree with most other points that have been made.

I couldn't find the opening times anywhere, other than on the pdf.

Could annoy potential punters who decide to drop in for lunch ...

Must remember to drop in some time - it doesn't look to be too much of a
diversion from our M1/M6, A14, M11 cross country return route from anywhere up
that way. Funnily enough, we did it last week, on our way back from Brum, but
that was the first time in ages, so I doubt the opportunity will present itself
again any time soon ...

Anyway, good luck to you and the business ...

One final query: you've extolled the quality of your burgers on here long and
hard - but what about the chips?

Please tell me they're freshly fried from real potatoes and not some of this
revolting pre-processed muck that is so prevalent these days ...

We're off to Belgium tomorrow, so we do know what proper chips are like ...!

--

Terry

"Terry Casey" wrote in message
...
In message on Mon, 27 Jun 2011 01:59:01
+
0100
Arfa Daily wrote:


I think it is just accepted that everyone has a FaceAche account
these days, so she was just assuming that people wanting to look, would
have.

just think how much profit you would make if everybody who hasn't got a
FaceAche account brought their business to you ...

Agree with most other points that have been made.

I couldn't find the opening times anywhere, other than on the pdf.

Could annoy potential punters who decide to drop in for lunch ...

Must remember to drop in some time - it doesn't look to be too much of a
diversion from our M1/M6, A14, M11 cross country return route from
anywhere up
that way. Funnily enough, we did it last week, on our way back from Brum,
but
that was the first time in ages, so I doubt the opportunity will present
itself
again any time soon ...

You are only about 10 minutes out of your way on that route. Going west to
east on the A14, the second Kettering turn is the A509. If you come off
there, left would be into Kettering, and right would be to Wellingborough.
Heading that way, it's only a couple of miles to the next roundabout, which
is the one on the map. Left there, and then immediately right - well 100
yds - and you are with us. Fell free to drop in and see them. Wife, daughter
and S-i-L should be there.

Anyway, good luck to you and the business ...


Thank you - appreciated !


One final query: you've extolled the quality of your burgers on here long
and
hard - but what about the chips?

Please tell me they're freshly fried from real potatoes and not some of
this
revolting pre-processed muck that is so prevalent these days ...

We're off to Belgium tomorrow, so we do know what proper chips are like
...!

--

Terry

See reply to Tim S below

Arfa

Oh yes, now this is a very good point. What's your cooking process for
them? A Dutch former colleague always said that the problem with
fish/chip shop chips is the oil is only at 160, whereas it should be
at 180. Nice crisp ones please.

Oil? Ok, so what about those of us who want proper *British* chips
fried in beef dripping?
--
Robin
PM may be sent to rbw0{at}hotmail{dot}com

Robin wrote:
Oh yes, now this is a very good point. What's your cooking process
for them? A Dutch former colleague always said that the problem with
fish/chip shop chips is the oil is only at 160, whereas it should be
at 180. Nice crisp ones please.

Oil? Ok, so what about those of us who want proper *British* chips
fried in beef dripping?

That is why I do not fry my own chips. There is a chip shop within half a
mile of my house that sells proper British chips. A phone call means that I
do not have to wait if there is a queue.

--
Adam

"Tim Streater" wrote in message
...
In article ,
Terry Casey wrote:

Anyway, good luck to you and the business ...

One final query: you've extolled the quality of your burgers on here long
and hard - but what about the chips?

Please tell me they're freshly fried from real potatoes and not some of
this revolting pre-processed muck that is so prevalent these days ...

Oh yes, now this is a very good point. What's your cooking process for
them? A Dutch former colleague always said that the problem with fish/chip
shop chips is the oil is only at 160, whereas it should be at 180. Nice
crisp ones please.

--
Tim

They are, at least initially, a commercial grade of par-cooked chip. We
might change that when we get a better feel for how many are used. The trick
to getting a good crisp chip, is to start them at the lower temperature of
160 to ensure that they cook through, and then 'hold' them until as late as
possible. They can then be finished off in 180 degree oil just before the
rest of the order is ready. That ensures that they are crisp on the outside,
fully cooked through, hot, and don't sit sweating in the scuttle for any
longer than they have to, which makes them soggy. I have to admit that I'm
not a great lover of chips, due to them generally being cooked poorly, as
you say, but I forced myself to try these in the pre-opening test sessions
where we were getting used to using the equipment, and the cooking times,
and I have to say that they were very nice, so hopefully, the punters will
find them so, as well :-)

Arfa

On 27/06/2011 15:47, Tim Streater wrote:
In article ,
Terry Casey wrote:

Anyway, good luck to you and the business ...

One final query: you've extolled the quality of your burgers on here
long and hard - but what about the chips?

Please tell me they're freshly fried from real potatoes and not some
of this revolting pre-processed muck that is so prevalent these days ...

Oh yes, now this is a very good point. What's your cooking process for
them? A Dutch former colleague always said that the problem with
fish/chip shop chips is the oil is only at 160, whereas it should be at
180. Nice crisp ones please.


Cooking chips is a three-stage process.

First, parboil chipped Maris Piper or Arran Victory potatoes. Dry on
kitchen towel and cool.

Second, fry at 170C*, until soft, but not browned, usually about five to
six minutes. Dry and cool the chips. They can be stored for quite a
while in this state in the fridge.

Third, when ready to serve, brown at 190C for a couple of minutes or so,
then dry on kitchen towel.

* Some sources put the lower temperature as low as 130C, but with a
longer cooking time. Some put it as high as 190C, with the higher then
at 200C


Colin Bignell

* Some sources put the lower temperature as low as 130C, but with a
longer cooking time. Some put it as high as 190C, with the higher then
at 200C

IIRC one of the benefits of refined beef dripping is that it has a high
smoke point compared with refined vegetable oils and so facilitates a
really hot last dip.

--
Robin
PM may be sent to rbw0{at}hotmail{dot}com