Cyclist33
Guest
- Location
- Warrington
Actually, it doesn't, but yes it wasn't a particularly tasteful remark!
Chip Pan Fires
- Thread starter Pro Tour Punditry
- Start date
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Actually, it doesn't, but yes it wasn't a particularly tasteful remark!
Linford
Guest
Actually, it says:
Chip pans the cause of one-tenth of house fires in Scotland.
It makes no mention of any deaths.
It is also from July 2012 and further states:
A Scottish Government spokesman said: "The number of house fires related to chip or fat pan fires has reduced by more than two-thirds since 2001/02, which we believe indicates an improving awareness of the danger of fire in our homes.
All of which puts a slightly different light on the post.
This in no way discounts the fact that there are still far too many fires caused by chip or hot food pans.
I had a couple when I was a lad...put them out with a damp cloth or stuck the lid on it..no damage done as they flashed whilst I was stood next to them and I dealt with it, but I'd imagine the beer fuelled fryups are caused by someone getting hammered, sticking the pan on and then falling asleep...which isn't really the fault of the chip pan. stove top pans are smelly smokey devices which are virtually impossible to regulate the temperature with by eye so the sale of them marketed as chip pans should really be banned in favour of electric ones which are automatically and also come with a sealed lid.
Beebo
Firm and Fruity
- Location
- Hexleybeef
I think more people die in fires caused by falling asleep with a cigarette. But they are smouldering fires, not quite as dramatic as a chip pan flash.
asterix
Comrade Member
- Location
- Limoges or York
Quite a few chippies get burnt out, too. I can think of 2 in York very recently, one in Petergate, t'other in Acomb.
Maverick Goose
A jumped up pantry boy, who never knew his place
- Location
- A champagne supernova in the sky
[QUOTE 2821326, member: 1314"]BREAKFAST AT VERNONS!!!!!!![/quote]
Good title for a film.
Good title for a film.
fossyant
Ride It Like You Stole It!
- Location
- South Manchester
Deep fat fryer here that maybe gets used once or twice a month for proper chips.
Linford
Guest
Do chips in the oven. Par boil then whack up the heat for 30 mins
TBH, some of the nicest chips i've ever tasted are actually these McCain frozen oven chips. Stick in a hot oven on max for 15- 20 minutes and they are done (pre cooked, and probably double fried in the factory before being coated in beef dripping).
The down side is that they are £3 a bag and the bag is actually only 550g, so good enough for a couple of people tops. Still a very nice treat out of the freezer
vernon
Harder than Ronnie Pickering
- Location
- Meanwood, Leeds
[QUOTE 2821479, member: 1314"]This is my favourite - nutty, dense, with a bit of a kick. We have a few Samuel Smith pubs near work. I want to go to the pub now.
[/quote]
We've got the brewery just down the road. Beat that!
Face it Crocks. Leeds is your destiny.
[/quote]
We've got the brewery just down the road. Beat that!
Face it Crocks. Leeds is your destiny.
vernon
Harder than Ronnie Pickering
- Location
- Meanwood, Leeds
Pan is the God of Chips?
nickyboy
Norven Mankey
- Location
- You want hills? We got hills
Yup.....those aren't pipes he's playing. Slightly overdone chips that he's hollowed out in his spare time. Labour of love it was
With a dash of Mercury on the side?
vernon
Harder than Ronnie Pickering
- Location
- Meanwood, Leeds
[QUOTE 2821954, member: 259"]Ignore all previous advice and double cook in beef dripping. [/quote]
As the chipmeister in our shared student house in the late seventies - at my peak I'd despatch 3 stones of potatoes per week through the chip pan and having tested for several weeks at a time:
Lard
Beef dripping
Corn oil
Vegetable oil
I can assure you that there is no real difference in the flavour of the chips until the fat or oil starts to oxidise. Chips produced with fresh oils or fats are all great tasting. An superiority in taste is imaginary or wishful thinking. My house mates still talk wishfully about the fry-ins thirty five years later.
Addendum. I flatly refused to cook chips when arriving home from the pub not so much that I was worried about falling asleep but that I'd get distracted by the music and narcotics elsewhere in the house. I was easily led astray.
[/quote]As the chipmeister in our shared student house in the late seventies - at my peak I'd despatch 3 stones of potatoes per week through the chip pan and having tested for several weeks at a time:
Lard
Beef dripping
Corn oil
Vegetable oil
I can assure you that there is no real difference in the flavour of the chips until the fat or oil starts to oxidise. Chips produced with fresh oils or fats are all great tasting. An superiority in taste is imaginary or wishful thinking. My house mates still talk wishfully about the fry-ins thirty five years later.
Addendum. I flatly refused to cook chips when arriving home from the pub not so much that I was worried about falling asleep but that I'd get distracted by the music and narcotics elsewhere in the house. I was easily led astray.
