after many weeks wait its arrived. They provide a tank to keep the oil in,
(which stores inside) I reckon that's going to be a good method, forces you
to clean in properly each time and the oil will last better. 

The best bit is the front panel "Harry Ramsden (facimile sig) the worlds
best loved fish and chips engineered by Morphy Richard" LOL I note "best
loved" not "best". We had to buy it from Amazon as John Lewis and House of
Fraser are too snobby to sell them.

Roll on beetroot crisps! Any other non chip suggestions?
-- 
Mike::::::::: 
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Mike..... wrote:
> after many weeks wait its arrived. They provide a tank to keep the
> oil in, (which stores inside) I reckon that's going to be a good
> method, forces you to clean in properly each time and the oil will
> last better.
>
> The best bit is the front panel "Harry Ramsden (facimile sig) the
> worlds best loved fish and chips engineered by Morphy Richard" LOL I
> note "best loved" not "best". We had to buy it from Amazon as John
> Lewis and House of Fraser are too snobby to sell them.
>
> Roll on beetroot crisps! Any other non chip suggestions?

Parsnip crisps!

Ophelia wrote:
> Mike..... wrote:
>> after many weeks wait its arrived. They provide a tank to keep the
>> oil in, (which stores inside) I reckon that's going to be a good
>> method, forces you to clean in properly each time and the oil will
>> last better.
>>
>> The best bit is the front panel "Harry Ramsden (facimile sig) the
>> worlds best loved fish and chips engineered by Morphy Richard" LOL I
>> note "best loved" not "best". We had to buy it from Amazon as John
>> Lewis and House of Fraser are too snobby to sell them.
>>
>> Roll on beetroot crisps! Any other non chip suggestions?
>
> Parsnip crisps!

That's just cruel!  :-(

-- 
Enzo

I wear the cheese. It does not wear me.

Enzo Matrix wrote:
> Ophelia wrote:
>> Mike..... wrote:
>>> after many weeks wait its arrived. They provide a tank to keep the
>>> oil in, (which stores inside) I reckon that's going to be a good
>>> method, forces you to clean in properly each time and the oil will
>>> last better.
>>>
>>> The best bit is the front panel "Harry Ramsden (facimile sig) the
>>> worlds best loved fish and chips engineered by Morphy Richard" LOL I
>>> note "best loved" not "best". We had to buy it from Amazon as John
>>> Lewis and House of Fraser are too snobby to sell them.
>>>
>>> Roll on beetroot crisps! Any other non chip suggestions?
>>
>> Parsnip crisps!
>
> That's just cruel!  :-(

David likes em:)

Ophelia wrote:
> Enzo Matrix wrote:
>> Ophelia wrote:
>>> Mike..... wrote:
>>>> after many weeks wait its arrived. They provide a tank to keep the
>>>> oil in, (which stores inside) I reckon that's going to be a good
>>>> method, forces you to clean in properly each time and the oil will
>>>> last better.
>>>>
>>>> The best bit is the front panel "Harry Ramsden (facimile sig) the
>>>> worlds best loved fish and chips engineered by Morphy Richard" LOL
>>>> I note "best loved" not "best". We had to buy it from Amazon as
>>>> John Lewis and House of Fraser are too snobby to sell them.
>>>>
>>>> Roll on beetroot crisps! Any other non chip suggestions?
>>>
>>> Parsnip crisps!
>>
>> That's just cruel!  :-(
>
> David likes em:)

Yabbut parsnips are just carrots wot 'ave had their throats cut and have 
been held upside down so all the orange leaks out.

Like I sed...   cruel.

-- 
Enzo

I wear the cheese. It does not wear me.

"Mike....." wrote:
> 
> after many weeks wait its arrived. They provide a tank to keep the oil in,
> (which stores inside) I reckon that's going to be a good method, forces you
> to clean in properly each time and the oil will last better.
> 
> The best bit is the front panel "Harry Ramsden (facimile sig) the worlds
> best loved fish and chips engineered by Morphy Richard" LOL I note "best
> loved" not "best". We had to buy it from Amazon as John Lewis and House of
> Fraser are too snobby to sell them.
> 
> Roll on beetroot crisps! Any other non chip suggestions?
> --
> Mike:::::::::
> remove clothing to email

Parsnips, carrots, sweet potatoes, plantains, apples and taro or yams
(which I've never made).

Enzo Matrix wrote:
> Ophelia wrote:
>> Enzo Matrix wrote:
>>> Ophelia wrote:
>>>> Mike..... wrote:
>>>>> after many weeks wait its arrived. They provide a tank to keep the
>>>>> oil in, (which stores inside) I reckon that's going to be a good
>>>>> method, forces you to clean in properly each time and the oil will
>>>>> last better.
>>>>>
>>>>> The best bit is the front panel "Harry Ramsden (facimile sig) the
>>>>> worlds best loved fish and chips engineered by Morphy Richard" LOL
>>>>> I note "best loved" not "best". We had to buy it from Amazon as
>>>>> John Lewis and House of Fraser are too snobby to sell them.
>>>>>
>>>>> Roll on beetroot crisps! Any other non chip suggestions?
>>>>
>>>> Parsnip crisps!
>>>
>>> That's just cruel!  :-(
>>
>> David likes em:)
>
> Yabbut parsnips are just carrots wot 'ave had their throats cut and
> have been held upside down so all the orange leaks out.
>
> Like I sed...   cruel.

*point*

"Mike....."  ha scritto nel messaggio 
news:c37srcqjjdny$.h78tj147irv4.dlg@40tude.net...
> after many weeks wait its arrived. > Roll on beetroot crisps! Any other 
> non chip suggestions?
> -- 
> Mike:::::::::
> remove clothing to email

Lots of bahjis, fritters and tempuraed everything?

Following up to Arri London 

> sweet potatoes

havent done those! Theres a **** Ramsay recipe that has parsnip puree and
deep fried slivers of same, really works. 
-- 
Mike::::::::: 
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Following up to Ophelia 

>> Roll on beetroot crisps! Any other non chip suggestions?
> 
> Parsnip crisps!

love em!
-- 
Mike::::::::: 
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Following up to Mike..... 

> Any other non chip suggestions?

theres poutine from quebec, chips curd cheese and chicken gravy. Cant
visualise that as anything I'm in a rush to do but maybe its good.
-- 
Mike::::::::: 
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"Mike....." wrote:
> 
> Following up to Mike.....
> 
> > Any other non chip suggestions?
> 
> theres poutine from quebec, chips curd cheese and chicken gravy. Cant
> visualise that as anything I'm in a rush to do but maybe its good.
> --
> Mike:::::::::
> remove clothing to email

It's actually quite good! In our family, gravy on chips was always a
given even though we aren't the least bit Canadian :) But it's cheese
curds, not curd cheese, which is something different. The gravy doesn't
need to be chicken.

Following up to Arri London 

> gravy on chips was always a
> given even though we aren't the least bit Canadian :) But it's cheese
> curds, not curd cheese, which is something different. The gravy doesn't
> need to be chicken.

i never put gravy on chips but I do mayo, so I dont know if theres logic
there. I must google a photo etc to get an idea of it.

The fryer gets its first outing tomorrow with  cous cous and pinione balls.
-- 
Mike::::::::: 
remove clothing to email

In message , Arri London  
writes
>
>
>"Mike....." wrote:
>>
>> Following up to Mike.....
>>
>> > Any other non chip suggestions?
>>
>> theres poutine from quebec, chips curd cheese and chicken gravy. Cant
>> visualise that as anything I'm in a rush to do but maybe its good.
>> --
>> Mike:::::::::
>> remove clothing to email
>
>It's actually quite good! In our family, gravy on chips was always a
>given even though we aren't the least bit Canadian :) But it's cheese
>curds, not curd cheese, which is something different. The gravy doesn't
>need to be chicken.
Barry (A Londoner) says gravy with chips is a very Northern thing and 
refuses to have it.  I ( a Northerner) love cold roast lamb with chips 
and the gravy left-over from Sunday lunch.  I don't pour it on the 
chips, just warm up the meat in it.  The rest of the family have the 
lamb cold and no gravy:( They don't know what they're missing.
-- 
June Hughes

Following up to June Hughes 

>  I ( a Northerner) love cold roast lamb with chips 
> and the gravy left-over from Sunday lunch.  I don't pour it on the 
> chips, just warm up the meat in it.  The rest of the family have the 
> lamb cold and no gravy:( They don't know what they're missing.

I would go for new pots with lamb. The thing about cold lamb is its
different from hot fresh lamb and I quite like that, but no reason to not
have gravy of course. I suppose the gravy and chips issue is about
potential sogginess?  
-- 
Mike::::::::: 
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Following up to Mike..... 

> Any other non chip suggestions?

another thing i'm looking forward to is Waitrose excellent breaded fresh
cod or haddock with chips and tartare sauce.
-- 
Mike::::::::: 
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In message <glhz79nvibey$.es4g6pibngs9$.dlg@40tude.net>, Mike..... 
 writes
>Following up to June Hughes
>
>>  I ( a Northerner) love cold roast lamb with chips
>> and the gravy left-over from Sunday lunch.  I don't pour it on the
>> chips, just warm up the meat in it.  The rest of the family have the
>> lamb cold and no gravy:( They don't know what they're missing.
>
>I would go for new pots with lamb. The thing about cold lamb is its
>different from hot fresh lamb and I quite like that, but no reason to not
>have gravy of course. I suppose the gravy and chips issue is about
>potential sogginess?
No.  You don't pour the gravy over the chips, just on the lamb. 
Southerners!  Huh!  :)
-- 
June Hughes

"Mike....."  wrote:
>
>i never put gravy on chips but I do mayo


For me, the best chips are the Dutch "frites" sold from roadside
stalls in cities and towns across the Netherlands.  They are crisply
fried and most often served with a dollop of mayonnaise.  

The best open-air hot snack, ever!

June Hughes wrote:

> In message , Arri London  
> writes
> 
>>
>>
>> "Mike....." wrote:
>>
>>>
>>> Following up to Mike.....
>>>
>>> > Any other non chip suggestions?
>>>
>>> theres poutine from quebec, chips curd cheese and chicken gravy. Cant
>>> visualise that as anything I'm in a rush to do but maybe its good.
>>> -- 
>>> Mike:::::::::
>>> remove clothing to email
>>
>>
>> It's actually quite good! In our family, gravy on chips was always a
>> given even though we aren't the least bit Canadian :) But it's cheese
>> curds, not curd cheese, which is something different. The gravy doesn't
>> need to be chicken.
> 
> Barry (A Londoner) says gravy with chips is a very Northern thing and 
> refuses to have it.  I ( a Northerner) love cold roast lamb with chips 
> and the gravy left-over from Sunday lunch.  I don't pour it on the 
> chips, just warm up the meat in it.  The rest of the family have the 
> lamb cold and no gravy:( They don't know what they're missing.

That's just the way we do it. Very yummy  :-)

In my wet lunch room (the pub) I am always surprised by the number of 
customers that, when asked if they want gravy, have it on cheese and 
onion pie. Now that is a NO NO to me.

Dave

Following up to Dave 

> when asked if they want gravy, have it on cheese and 
> onion pie. Now that is a NO NO to me.

call the food police.

today on BBC London, (thier dimmest presenter)

"what makes curry hot, I wouldnt know I never cook"
-- 
Mike::::::::: 
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In message <3x49ghzsoqc0.a6zhho9uyax3$.dlg@40tude.net>, Mike..... 
 writes
>Following up to Dave
>
>> when asked if they want gravy, have it on cheese and
>> onion pie. Now that is a NO NO to me.
>
>call the food police.
>
>today on BBC London, (thier dimmest presenter)
>
>"what makes curry hot, I wouldnt know I never cook"
Try listening to 'Today', Mike.  R4.
-- 
June Hughes

Following up to June Hughes 

>>"what makes curry hot, I wouldnt know I never cook"

> Try listening to 'Today', Mike.  R4.

I do. The traffic reports are on BBC London and our new digital radio
doesnt get good enough signals for the traffic interrupts to work. So until
I rig up an external arial we are stuck with London in the bathroom in the
mornings.

Not that I'm a huge fan of the hectoring pompous presenters on Today. My
favourite prog is Robert Elms on BBC London 12-3pm. Hes a bit of a wet
can't do science (or even cope well with a car or video recorder)
metrosexual and I disagree with him on almost everything, but he is
interesting and thought provoking and he has a lot of interesting guests
(especially as hes also strong on Spain, another interest of ours). 
-- 
Mike::::::::: 
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