Chips

[Karafan]

Upton, Lincolnshire. [URL="http://www.explorelincolnshire.co.uk/things-to-do/upton-chip-shop-36846.html"]The batter was crisper than a mid-winter eve. The vinegar was tangier than something really tangy. And the chips sang 'potato' with exquisite coloratura. What more do you want?

It's nice when you can take yer bag o' chips into the opera house...

[gurnemanz]

I associate heavy fish and chips indulgence with student days 40 years ago. In Durham we had Sweaty Betty's right opposite the Dunelm Student Centre which stayed open very late indeed. Later I spent a couple of months in Hull doing teaching practice. A popular rendezvous was t'Gainsborough, a vast f and c emporium on two floors, reputed at the time to be the largest in England. I tried googling it for nostalgia's sake but it seems to be defunct.

[jean]

The great thing about the best chips is their exterior crispness, and why anyone whould want to ruin this by dousing them in any sort of vinegar is beyond me.

The reconstructed Victorian town in Coalbrookdale has a chip shop that does chips fried in dripping, which the punters were raving about, but they'd run out by the time we made it to the counter.

[mangerton]

Thanks Globaltruth. I admit I'm not sure what malt vinegar is, and if it is made from beer then that explains the "Brewed" part of the name. What's the absolutely colourless liquid which has clearly never been near a grape? Is that just acetic acid? And if so, since it seems to be perfect for cleaning a stainless steel worktop, what on earth is everybdy doing pouring it on food?

I speak from experience, as I worked in a pickle factory many years ago.

"Non-brewed condiment" is dilute acetic acid. Nothing more, nothing less. If it's brown, caramel food colouring (E150) has been added. Acetic acid is the acid in vinegar, just as citric acid is the acid component of lemon juice. It's very cheap, and that is one reason why it's used. Another reason is as it is a manufactured chemical it is alcohol free (see below), and therefore found favour with the temperance movement.

Malt vinegar is made from malting barley which forms maltose. This is then brewed into an ale which is then allowed to ferment into vinegar. It may therefore contain some alcohol.

As far as "colourless liquids" are concerned, malt vinegar is tradionally brown, but distilled malt vinegar and spirit vinegar are colourless.

[Nick Armstrong]

I speak from experience, as I worked in a pickle factory many years ago.

...

Malt vinegar is made from malting barley which forms maltose. This is then brewed into an ale which is then allowed to ferment into vinegar. It may therefore contain some alcohol.

...malt vinegar is traditionally brown

I'm obliged for that, I've always wondered but not keenly enough to bother to find out....

Big malt vinegar fan here, I like my F & C liberally sprinkled... but I never add salt, not keen at all.

(I've never heard of 'non-brewed condiment' before)

[Curalach]

I'm obliged for that, I've always wondered but not keenly enough to bother to find out....

I was thinking exactly the same thing
It is truly remarkable the things one can learn on this splendid forum.
I'm afraid I haven't been in a Fish and Chip shop for years and would no doubt be amazed at today's prices. The only thing I use Non-Brewed Condiment for, now that I know what to call it, is to add a splash to the water for poaching my breakfast egg.

[Globaltruth]

You can tell that the marketing boys and girls have never really got hold of

'Non-Brewed Condiment'

not exactly a catchy name...suggestions please

[Sir Velo]

Two questions:

1. Why do chips constitute the Britsh (or English, if that is the implication) national dish?

The British national dish is a Vindy, I'll have you know.

[Ferretfancy]

Does anybody remember when they came in a conical paper bag? As you worked your way down, you arrived at all the little crisp bits at the bottom, the best part of the operation! As kids we were allowed into our local chippy because it was run by a school friend's dad. He saved himself some labour by letting us take over bunging the spuds into a hopper and turning the handle while watching the chips fall out ready for the fryer. What price health and safety then ?

[Alain Maréchal]

The British national dish is a Vindy, I'll have you know.

Wikipedia doesn't help. What is Vindy? Anybody else suggest why chips consitute 'the national dsh'? I grew up believing it was Roast Beef.

Lurking at the back of my mind is the thought that if you have to pile salt and vinegar (or condiment of either the brewed or non-brewed variety) on something to make it palatable (and quite how they improve the palatability escpes me), it can't be all that enjoyable to begin with.

Confession - I dont really like chips. Whatever you do to them they're still potatoes.

[Nick Armstrong]

Wikipedia doesn't help. What is Vindy?

Vindy is how you feel after consuming a Vindaloo curry

I think it's actually the technicolor 'Chicken Tikka Masala' that was decided to be the national dish in terms of quanties consumed...

[Alain Maréchal]

Vindy is how you feel after consuming a Vindaloo curry

I think it's actually the technicolor 'Chicken Tikka Masala' that was decided to be the national dish in terms of quanties consumed...

Oh it's getting worse - I can't cope with curry (in more than one way - hence my gallstones). Was not the original purpose of curry to disguise either poor, tough or decaying ingredients? It just seems another example of taking the unpalatable or dreary (like potatoes!) and adding flavour. Why not use something flavoursome in the first place?

I'm typing as I cook. I wonder if the herbs I've thrown into my Ratatouille could be accused of serving a similar purpose to the spices in curries. "Prisoner Rosemary, I accuse you...."

[Sir Velo]

Oh it's getting worse - I can't cope with curry (in more than one way - hence my gallstones). Was not the original purpose of curry to disguise either poor, tough or decaying ingredients?

Wasn't that the rationale behind the invention of all the sauces found in French cuisine?

[teamsaint]

Vindy is how you feel after consuming a Vindaloo curry

I think it's actually the technicolor 'Chicken Tikka Masala' that was decided to be the national dish in terms of quanties consumed...

Groanlol.

[Flosshilde]

Oh it's getting worse - I can't cope with curry (in more than one way - hence my gallstones). Was not the original purpose of curry to disguise either poor, tough or decaying ingredients? It just seems another example of taking the unpalatable or dreary (like potatoes!) and adding flavour. Why not use something flavoursome in the first place?

I think that in India the term 'curry' is unknown. There is, however, a huge range of dishes with more or less spice, producing a cuisine that is subtle and interesting. Calling them 'curries' would be like calling all the various Western dishes of meat cooked in a liquid 'stews'.


The origins of Chicken Tikka Masala are disputed, some claiming that it was first invented in Glasgow.