The best chip is always the first one you eat on getting back from the takeaway - the chip you have 'to keep you going' while you are unwrapping everything and sorting out who wants what.
+1. Chips from our local Chinese takeaway are very nice indeed and taste totally different and far less greasy than those from the local fish and chip shop.
The ones you nick off your friend's plate at a pub lunch, when you felt constrained to order only a salad (diet!) whilst your friend went for the full-blown....
But seriously now, guys. Chips have got to be chips, thats all that needs to be said on the subject. Proper English chips, thick cut and slightly soggy, plenty of bulk and not all oily surface. As for 'fries' or 'french fries' or any other such MacOutrage, let them keep it!
There's a Chinese chippy on the A6 in Stockport, just before you get to Stepping Hill, on the left as you head towards the hospital, that during certain (training) months of the year, it takes me all my time to go past. They are always more than superb.
Probably just nostalgia but chips in newspaper cooked in proper fat were better. Mind you a lot of the heavy cropping potato varieties these days have no taste so all you are tasting is the burnt oil they are cooked in.
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