Yes, there's a whole thread, well most of it anyway, devoted to it.
There seems to be a lot of interest in the seasoning of fish and chips and associated condiments and accoutrements.
Yes, there's a whole thread, well most of it anyway, devoted to it.
The favoured condiments in Edinburgh are salt and sauce. The latter seems to be some brown sauce‘watered’ down with vinegar.
I tend to get that “[you’ are not from around here”] look when I ask for salt and vinegar.
Andrew Rollins has a good reputation for VFM when it comes to servicing vintage Smiths watches.
Don't just do something, sit there. - TNH
After a night out in Liverpool I see quite a few discarded chippy boxes that look like that.
What's this chippy I see spoken of - up here a chip shop is a chipper
In fact I recall this discussion one time between Chris Moyles (I know) and Comedy Dave - somewhere around Leeds it changes to the former?
For most of our customers its salt & vinegar, some it tomato/brown sauce, though occasionally we get a request for chip spice, or mayo.
Then its mushy peas, curry sauce and gravy in that order of popularity.
I’m sure as soup it was great but the combo looks questionable. And the carrots. There’s always carrots.
The best fish supper (another Scottishism) is from Hass’s on Holburn Street in Aberdeen. End of.
Can people please stop talking about pouring soup over chips. I’m sure that there is a clause in the Magna Carta specifically referring to this....
”Hencef'rth people throughout the landeth shalt cease to cov'r the honest chip with foul soup upon teen of testicular removal 'r burning as appropriate”
If your feeling particularly hungry a chip bucket is perfect, hollow out a loaf of fresh bread, line the internal edges with salted butter, fill it with a large portion of piping hot chip shop chips so the butter melts and top with what takes your fancy, curry sauce, gravy, beans - Yum yum..
Reminds me of my favourite recent joke: that COVID won’t stand a chance in Scotland because we’ll deep fry and eat it.
This is a serious thread chaps. It’s (sparingly) vinegar, salt, vinegar, salt then 2/3rds of the way through the meal, vinegar, salt once more.
If I’m eating at home I’ll also have a generous dollop of Branson pickle on the side.
I quite like salt and vinegar with my fish and chips!
Scottish central belt has chip diversity, east coast like salt n sauce, west coast, salt n vinegar, my favourite topping for chips is mair chips. A fish supper when it has a mug o tea and bread and butter added becomes a "fish tea".
What is this 'vinegar' of which you speak? See link.
Sorry to derail this thread (sorry, not sorry), but I have often wondered (not that often) about a plate presenting chips and eggs simultaneously. Is it chips and egg or egg and chips? Both seem linguistically valid, so are the different locutions down to social situation, geographic location, age or some other reason?
Definitely egg 'n chips, same as fish 'n chips. The only time chips is allowed to be said before the main event is when it's chips 'n cheese.
Sent from my Pixel 3 XL using Tapatalk
Anyone gone out and bought fish and chips today on the back of these two threads?
I’m seriously contemplating it!
Makes me think that someone from the ‘National Association of Fish and Chip People’ has infiltrated us and we’re all upping their sales figures
Of course if you want some refinement with your fish and chips then the Hon. Simon and Minty Marchmont are the people to watch . . .
F.T.F.A.