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The lovely Mrs P. and I have just been for something to eat in a local pub that has recently been taken over, and had a most enjoyable meal.
The main courses both came with near perfectly cooked chips that were served in miniature buckets. I noticed a few other tables had chips served in the same buckets, and saw how the others there were eating them.
Some are them straight from the bucket, one at a time with the rest of the food.
Some emptied the whole bucket onto the plate with the rest of their meal.
A couple emptied a few at a time and ate them before tipping some more out.
This got me thinking - What is the correct way of serving/eating chips that come in a bucket or wire basket, and how do you eat yours?
Bucket to mouth. I was dragged up, me.
With your fingers out of the receptacle they were served in. Usually becoming coated in mayo on the way to your mouth. Like all chips.
Tip them out, add salt, and cover in mayo.
If I'm at Mickie D's or similar I'll eat them a few at a time dipped in BBQ sauce.
If there are not enough chips to give them a critical mass to retain heat then you need to pick them out of the bucket one at a time dipping in your preferred condiments on route to mouth.
I'm a wannabe continental with the sauce especially if skinny fries, therefore keep the vinegar away and dip in a ketchup/mayo combo.
If fat chips are presented pre seasoned vinegar has a wash off risk for the seasoning and needs assessment on a case by case basis.
Fat chips may have a ketchup only dip or whatever sauce was ordered with the steak.
miniature buckets
That's your first logisical problem.
No one likes cold chips. But when I do eat them, a nice garlic mayo/ chilli sauce combo is the best.
I should say, they were nice chunky, hand cut chips.
Salt & vinegar straight onto them in the bucket or wait 'til they come out?
And a sprinkle of paprika. Just a dash, don't go crazy.
At university, chips, cheese and beans. Every day. Now I'm on statins. Good times.
With mayo. Using a.finger and a thumb to pick up.
I'm in touch with my Belgian side.
And preferably with a monestry-brewed beer.
Decent long ones get treated as a fake moustache before a swift head tilt and snap! Down your cake hole.
Couple more get an aerial triple somersault before they hit the target.
The rest, drowned in mayonnaise on a Bonneville salt flat.
Buckets for chips......only one step away from serving food on slates.
I'm gastronomically bipolar me - both mayo and brown sauce work with the chip, but obviously not concurrently.
Wife took me to a very expensive local fish restaurant for my birthday.
they did a deal with fish, mushy peas , tartare sauce etc and the promise of endless chips.
only the endless chips were served in those stupid little baskets ,and they took about 5 mins to replenish them for you ! Crafty
Yup, we should not over complicate the simple, and magnificent chip.
Chips with enough salt and vinigar to melt the eye balls from the fumes is the correct way to consume potatoes.
This is the way.
It is indeed a path that some may dare not tread, but it is the path of the rightous and pure.
With salad cream and/or coleslaw if available
I'd lob them out of any 'bucket' or flat cap or dog bowl or miniature shopping trolley or anything else that wasn't a plate because I can't be doing with this utterly pointless, pretentious ****ery.
Besides, how are you suppose to season them when you can only see the top layer? Eat four chips, then back to the salt cellar again?
With salad cream and/or coleslaw if available
You ****ing what? 😉 😉
As quickly as possible before my wife helps herself to them. Of course she didn't want chips when we were ordering 🤔
I initially thought this was a salt & vinegar vs salt & sauce debate.
I actually prefer mayonnaise 😉
Of course she didn’t want chips when we were ordering 🤔
I forget who this was, possibly Billy Connolly:
"I'm going to the chippy, love, do you want anything?"
"No thanks."
Proceeds to help herself to his chips
"I thought you said you didn't want any chips?"
"Oh, I only wanted a couple."
"I'd have bought you an entire bag! Eat a couple, throw the rest away. I wanted all of mine."
It's the same with desserts
between thickly buttered white sliced bread.
In the situation described, from the basket / bucket with an appropriate dip - mayo, ketchup, maybe both.
For chips at home from the chipshop. Out of the paper, which may be placed on top of a plate in case of grease breakthrough dirtying the table. But (and here's the good bit) - with soy sauce sprinkled on. Covers the salt needs and adds a fabulous umami aspect. Don't knock it until you've tried.
But (and here’s the good bit) – with soy sauce sprinkled on. Covers the salt needs and adds a fabulous umami aspect. Don’t knock it until you’ve tried.
Find a Chinese which does salt & pepper chips.
You're welcome.
If I get to the little café/restaurant in town early enough to get some chips to go with my mocha, they’re well done, so crunchy on the outside, soft and creamy in the middle, in an old school enamel mug, along with a salt and pepper mill, vinegar and a dish of tomato ketchup, served on a square piece of wood*, making it easy to carry back inside when finished. It’s called The Garden Café, so all part of the general theme. <br />Nothing s****y about it, just a nice little place with lovely people who own it, and who do good food that isn’t stupidly expensive. It’s not unusual to have my drink being made before I get to the bar, if they see me coming in! 😁
*What that’s all about is not having smashed ceramics all over the floor if it gets dropped!
Nothing s****y about it
I'd disagree, assuming that's an autocorrect fail.
In a butty with salt, vinegar, tomato sauce and scraps* 🙂
* moved from Yorkshire to the midlands 20+ years ago and nobody here even knows what scraps are, never mind understand the word Butty.
meh I live in the midlands and chip shops around me know what both scraps and butties are
never mind understand the word Butty.
Must be living in the wrong part, then. 😉
I grew up in the Midlands and everyone round me knew what a butty was, especially if prefixed by 'chip'.
Definitely needs loads of s&v in it though.
Definitely needs loads of s&v in it though
The aroma of vinegar poured on piping hot chips has an almost hypnotic effect. It instantly convinces anyone within a 100 yard radius that what they need now, more than anything in the world, is chips!
There's a local chippy that's won a few awards (Town Street fryer in Marple Bridge). The owner went on a pie making course at Hugh Fearnley Whittingstall's River cottage. These pies are sublime. Chippy chap hasn't got any 'eating in facilities', so locals take the food across the road to the pub, pre order and sip their drink of choice while waiting.
I on the other hand take everything home and eat with cutlery (no fingers) and warmed plates.
meh I live in the midlands and chip shops around me know what both scraps and butties are
.....but then call it a chip cob....
How do you eat your chips
With a fork, as cultured people do.
Out of yesterday’s newspapers probably isn’t an answer you can give anymore, all seems to be cardboard cartons nowadays, which means at least you don’t have newsprint all over ya fingers.
These cones of chips present an issue with condiments, I was in Amsterdam in Feb and the top layer were coated in mayo meaning fingers were covered in thick sauce trying to get at the things and the other 90% of frittes were just scalding hot and no mayo.
Potatoes are the finest most versatile food stuff in the world, I do love em in all there forms.
Chips in baskets - just NO, they're cold before they even make it to the table.
Food on chopping boards - just NO, again if they've been through the wash, they're saturated and then suck all the heat out the food whilst also making it soggy. It's fine at home serving pizza on a board on the table, because you're doing it once, but I don't want cold soggy pizza when the boards been used ten times already that day.
so locals take the food across the road to the pub, pre order and sip their drink of choice while waiting.
Whilst waiting for what?
Chips in a basket... on the plate, cos they usually go down best in the same forkful as whatever else is on the plate. Depends how much space is on the plate!
As for chip condiments... vinegar and black pepper. Lots of both. Unfortunately being coeliac means I can't have malt vinegar any more, but cider vinegar is good.
When I was young I used to put tons of onion vinegar on my chip shop chips. Enough to make the chips and paper soggy. Yum. Not sure if I'd still like that now!
Out of yesterday’s newspapers probably isn’t an answer you can give anymore
It never was, not in anyone's living memory. It's been illegal since like the late 1800s. Newspaper was just the outer wrapper, food-grade paper had to be next to the chips.
Mandela Effect in action.
Plenty of salt and vinegar but never ever ever with mayo 🤮🤢
Tip, salt and vinegar, eat.
I have a problem with black pepper on chips, it's the one food* I don't add pepper to. But the problem is I did on occasion many years ago. And I liked it! Just can't bring myself to do it again but I secretly crave to but to insult the chip God of the deep fat fryer in the sky I must not.
* just on case it doesn't go without saying, I don't add pepper to any dessert.
Place in mouth; chew; swallow. YMMV 🤷🏼♂️
Ladies and gentlemen, this wins the the topic. There is no need of futher debate.
Lift bucket, tip into mouth.
Sirromj
Black pepper goes well with strawberries
slowoldman
Full Member
so locals take the food across the road to the pub, pre order and sip their drink of choice while waiting.Whilst waiting for what?
Ah yes, meant to write local go across the road buy their drink of choice and come back to the chippy for their order. But you knew that really :O)
TJ I know 🙂 my OH makes jam one of her lines is Strawberry with black pepper and balsamic vinegar.
Not really my thing though, I'm also strongly against duck with orange, utterly wrong, also lemon quite often is a step too far. Personally, I can't understand why so many chefs seek to ruin an otherwise perfect savoury meal with citrus! Bleuuuuurrrrghh!