Thanks for the link, Mr. Taster. Great read.
I wish Gary Rhodes had been more specific about about the lager he uses (and Ms. Cloake about which beer). I'd love to know how it would taste with a darker lager. Too bitter? Will have to give it a try.
If it is a recommendation from a southerner, then feel free to ignore. Generally speaking it is difficult to get good fish & chips in the south.
Now now, just because we can't find them doesn't mean we don't know what we're looking for...
What it doesn't address is how the home fryer can fry both fish and chips without one or t'other going soggy in the oven.
Some things are best left to the professionals.
Agreed about the professionals. And, even then, so many manage to get soggy batter.
Even "oop north", finding a decent chippy is like winning the lottery. Only better.
Two Fools in good old Albuquerque, New Mexico has some of the best fish and chips I've ever had, and I'm from Boston. They could compete with any pub in Beantown.
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