(no subject)

[andrewducker]

Probably not one for the non-UK readers...

[Poll #212834]

Comments

[sarcaustik.livejournal.com]

Chips, baked beans and cheese was a regular post-union alcohol-soaker-upper at Keele University in the early-mid nineties. I've never known that combination to be served anywhere else.

[kpollock.livejournal.com]

My husband eats that all the time.

[kpollock.livejournal.com]

I should add that he's from Stoke, so maybe it's a regional thing?

[moniqueleigh]

Hrmph. I prefer my chips plain, but hubs likes vinegar.

[yonmei.livejournal.com]

I'll eat chips with curry sauce or chips with cheese, but curry sauce is not one of my things: I'm neutral about it. And cheese on deep-fried chips is actively - well, not quite dislikable, but I'm not neutral about it - it's too greasy a dish, and the cheese isn't worth the extra grease, especially as it's usually the cheapest possible mild cheddar. (Oven chips, on the other hand,
with very intense hard cheese grated over the chips and then baked so that you have crunchy cheese and crisp chips.... or oven chips dipped into garlic boursin... everything tastes better with boursin... no, no, bad yonmei!)

The cheapest possible hot meal any student canteen will serve is usually baked beans and chips. I have eaten that combination more times than I care to think. With big gouts of brown sauce stirred into the baked beans it's not far from palatable, but I'm not sure I ever want to eat it again.

When I buy a bag of chips from a chippy what I want is either a bag of chips with salt, sauce, and vinegar, or a chip roll with salt and sauce. An English chippy will charge extra for brown sauce (it beats me how the rumour got around that the Scots are mean) but OTOH will routinely sell mushy peas in little pots, which I also like with chips.

When I make myself oven chips at home, my favourite way of eating them is with mushroom soy sauce and garlic chilli sauce (both available from Chinese supermarkets). I also like a portion of peas stirred in with the chips - green peas from the freezer, I mean, not mushy peas. Though I make my own mushy peas now and could have them with chips, if I wanted.

MAYONNAISE

[trashcanglam.livejournal.com]

Anything else is sacrilege.

[thadrin.livejournal.com]

Where's any of the above?
Where's mayonaisse?

What was the name of the place near the bottom of friar street in Stirling? The Chips and Curry sauce there were great.

[freemoore.livejournal.com]

all of them! sometimes all at once! you can't stop me! moowaahh hahaha ha ah ah ahahaha hahaaaaaaa

[derumi.livejournal.com]

Mmm... poutine.

I've been to Canada, so I'm familiar with both British cuisine and French technology.

[themongkey.livejournal.com]

No mayonnaise or ketchup and, worst of all, no mayonnaise and ketchup?

Tsk.

brown sauce?

[josephgrossberg.livejournal.com]

What's the diff. between brown sauce and gravy?

Well, brown sauce is sauce. And it's brown.

[yonmei.livejournal.com]

If brown sauce were sold in whatever equivalent of a chip shop Americans have, you would most likely call it brown ketchup, I guess.

The ingredients for HP Sauce, the uber-brown sauce, are: Malt vinegar, tomatoes, molasses, spirit vinegar, sugar, dates, salt, cornflour, rye flour, tamarinds, soy sauce, spices, onion extract. Chip shop brown sauce is diluted with more vinegar to make it more liquid.

Gravy is gravy. If it's bought in a chip shop it's most likely made from granules, but as it presumably has some minimal meat content lurking somewhere, I've never tasted it.

Re: Well, brown sauce is sauce. And it's brown.

[broin.livejournal.com]

Mmm. Say it again, but slower.

[broin.livejournal.com]

Great poll. :)

I favor malt vinegar, salt and pepper. But if I'm having fried eggs or sausages with them, I go for brown sauce too. As brown sauce is great with eggs.

Though if I'm having sausages by themselves (cf: now), I go for (english) mustard.

[odheirre.livejournal.com]

You're not talking about potato chips, eh? :-)

[chipuni.livejournal.com]

Vinegar. Lots of malt vinegar.

Pity that Merkins only serve chips with ketchup (or, occasionally, cheese.)

[ekatarina.livejournal.com]

Hmmm,.. this Canuck goes for ketchup - and *Canadian* ketchup not that awful American stuff.

Or, occasionally, melted over with cheddar.

Katja

[sylphigirl.livejournal.com]

CUSTARD

[octopoid-horror.livejournal.com]

Pepper.

Chips require pepper.

Chip shops not having pepper on the counter is a sad and tragic testament to the state of society.

[cx650.livejournal.com]

In reply to the advert question: 'Daddy or Chips?' my daughter said, 'Daddy, he can buy more Chips'.

Mayonnaise by the way.

Re: Well, brown sauce is sauce. And it's brown.

[josephgrossberg.livejournal.com]

Ah ... that's quite an interesting combo for brown sauce ... too many different things for me to imagine the taste.

I noticed two popular US "chips" condiments were omitted, FWIW:

* ketchup/catsup
* chili-cheese fries (picture a spicy tomato sauce with beef and kidney beans, with cheddar cheese sprinkled on top)

Re: Well, brown sauce is sauce. And it's brown.

[yonmei.livejournal.com]

* ketchup/catsup

Well, from googling (http://www.seasonalchef.com/historical7.htm), it sounds like catsup / brown sauce have historically a common ancestor.

A few chip shops offer tomato ketchup as an additional condiment: mostly you pay for it as a separate sachet, more rarely it's offered free in the same way as salt, vinegar, and brown sauce.

* chili-cheese fries (picture a spicy tomato sauce with beef and kidney beans, with cheddar cheese sprinkled on top)

Oh well, when you start getting into chip suppers, Andrew hadn't even scratched the surface of what you can eat with chips in Scotland. Most of which, of course, I can't eat at all: some chip shops sell falafel or pakora, but most things sold are preserved meat in some form or fresh fish, deep-fried in batter, and can be eaten with the fingers while walking along the street.

[ex-jetgrrrl855.livejournal.com]

You forgot the uniquely Edinburgh topping of 'salt 'n' sauce'.

Here, 'sauce' is a unique chip-shop made mix of vinegar and brown sauce.

Nothing quite beats it.

Re: Well, brown sauce is sauce. And it's brown.

[a-pawson.livejournal.com]

Or there is always the Ayrshire delicacy of battered, deep fried Mars Bar (or anything else from the sweet counter).