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Fish & chips - where do you put your ketchup?
Fish & chips - where do you put your ketchup?
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Replies: 99
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Save it for yer burger an' fries
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What about putting SOYA Sauce on your chinese meal Is this a big no no?
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I think having Tarter sauce with fish is disgusting. Anything named after a prostitute is a big no no is my eyes.
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Huge blob at the side, can't be doing with all over
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Some very disturbed people on this thread mo
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Oddly including a SEED,i thought they just started threads??
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No comment on putting Soya sauce on chinese food. Enough said chaps.
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[;)]Ketchup for burgers ^ chips ¬ I am out. nothing more to see here move along
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A favourite childhood sandwich of mine was; fish, chips and mushy peas (from The Yorkshire Fisheries) all liberally doused in vinegar, with a big dollop of Daddies tomato ketchup liberally spread over them, amply distributed between two doorsteps of Allan's Bakery farmhouse loaf.
A concertina jaw was required to eat said sandwich. |
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Once at the football I got the salt and sugar shakers mixed up and had an unexpectedly sweet portion of chips (but luckily I didn't have a salty cup of tea to go with it).
I can understand that cooks get upset when people smother their creations in salt or ketchup without even tasting the dish. But a basic foodstuff like chips needs a bit of condiment to liven it up. Anyway, back to the original question, I like a few splashes of ketchup over the chips, not smothering every single one, so that every few chips there is a tomatoe-y one to eat. |
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You are all demented
All these replies and not one mention of the only thing you should have with fish n chips apart from a barrel load of salt and vinegar. MUSHY PEAS Bet you're all southern puffs and drink shandy with it instead of Mild too |
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AgentR: "...fish, chips and mushy peas...". My post @13:12
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mushy peas were mentioned two posts before your one agent R
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Home cooked fish and chips i'll have tom sauce on my chips.
But from the chippy never anything but salt and vinegar. Tom sauce doesn't seem to go with that variety. |
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Yeah but TT's a pie, mash, whippets and ale Northern monkey so his point still stands.
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I just saw with a big dollop of Daddies tomato ketchup liberally spread over themand was nearly sick as I scanned the posts you big mentalist.
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Mushy peas are an abomination.
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I have to say I'm not a fan either.
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Very funny AgentR! - and MoMM and UTI!
Mushy peas are magnificent! |
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Jamov is wise. ALL OVER is manly.
Blob and dip is for pansies, fairies and ladies. |
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I must say; when I was a kid and had fish fingers and chips at home, I always covered the whole lot with Daddies tomato ketchup.
Blobs at the side just aren't adequate! |
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ketchup just ruins the taste of food for me, would never spoil a chip shop dinner with ketchup, burgers and hotdogs are fine ketchup material though
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"All over for me - G/F has it one blob at the side of the plate and uses it like a dip - I say that is odd"
Really doesn't matter, whichever you prefer, but for me, the same as your good lady, one blob at the side of the plate. Also, when you put salt and vinegar on, put the vinegar on first so it doesn't wash the salt off the chips. |
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I've never been one for slathering my food with sauce either. I go as far as tartar with fish and chips and brown sauce on bacon sandwiches.
Last summer we had a barbie and I cooked my brother a plate of food. It was beautiful. It was a quarter of chicken, a rib eye steak and a lamb chop all nicely barbecued. It was accompanied with some rice and salad. He smothered the lot, meats,rice and salad in ketchup. I could'nt believe it. He regularly has ketchup with: Cooked breakfasts Jacket potatoes Egg sandwiches Pasta I dont know what to do with him. |
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I'd buy him another bottle of tommy ketchup. If you like something - you like something. Nothing wrong in that!
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Treble had you prepared your bbq food with any marinades or sauces? or did you just not bother knowing the Tommy K would be out for the night.
Another good story is a colour blind colleague of mine who ordered the bacon roll at the pub, and then got the ketchup sachet and the mint sauce sachet mixed up. He claimed the bacon and mint roll tasted delicious, but I haven't been tempted to try this concoction yet. |
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Er, where's my post about 'home made' mushy peas gone? I posted it - and saw it on the forum - sometime this afternoon.
It's disappeared now. Are mushy peas banned now, yet every mentalist going allowed to spew their bile? Betfair you really are a total disgrace. |
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Apologies to Betfair. They hadn't pulled my mushy peas after all - although my comment about mentalists being able to run riot still stands.
For anyone the slightest bit interested (which won't be many!) this is from the tinned food thread: Tommy Toes 09 Mar 11 16:40 For any Mushy Peas fans, who want their own at home - without going through the mither of soaking the tins dried ones for hours on end, or don't want the expense of 'Batchelors Mushy Chip Shop Peas (currently 45p for a 300g can), try a tin of Tesco's Value Marrowfat Processed Peas (16p per can). It's very importsnt how you warm them through, though. Place in a small saucepan with a lid on, and warm them through at the lowest gas setting for (approx) 10-15 mins. Then, strain off most of the liquid, and stir vigorously with a fork. This makes for beautiful mushy peas - already infused with a slight taste of mint (as added by Tesco). Trial and experiment will enable you to have your mushy peas just as you like. Even if that means throwing them in the bin! |
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No ketchup.
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the drier the mushy peas are the better TT
v important to drain. I'm a salt and vinegar man me. malt vinegar preferably though cider vinegar has health benefits. |
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Are 'mushy peas' the same as 'processed peas' or 'marrowfat peas'? They used to feed me processed peas at primary school and I went off them for years.
A few seasons ago I went to Morecambe's old ground where they serve LHP (Lancashire Hot Pot) pies, with mushy peas and gravy. After a gap of decades, proper mushy peas were actually quite nice, and when I see them in a chippy I always ask for them now. Since then I have enjoyed tracking down football club's local grub. (Morecambe still do the same assemble at the Globe Arena, but it just doesn't seem the same being served from a proper catering outlet built into the stand). I think it was still a locally produced pie. rather than the mass-produced homogenous Pukka pies. Last week at Stockport, they also did an LHP and mash concoction, but served in a soup cardboard mug, with the mash at the bottom, and the meat gravy and veg all on top. Leaving Crewe, they had a chips and gravy-steak at the chippy, so I gave it a go, but the gravy all over the chips was a bit overpowering for a Southern softy like me. (I suspect the gravy was enhanced with a load of colouring and oxo cubes and MSG) |
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C-C, surely it's all a matter of taste about the moistness of a mush pea? I don't like mine dry at all - and would engulf them in vinegar if they were the slightest bit dry - or not, even (I do love vinegar)!
Billy Hill; Yes, mushy peas are marrowfat, processed peas. Some are good, some are bad - There is an 'art' to them! |
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all over for me, same as the OP
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TT
I discovered 'dryness ' when I ate some that had been left over from yesterday.  |
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Okay C-C. Not my pottage of peas though!
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Las Ketchup...
Wrong, but you would. |
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Give ( dry mushy ) Peas A Chance !
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~ John Lennon
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As said before, judged on the replies it looks like I am the odd one, I will try the blob and dip method tonight.
In the back of my mind I am thinking I may noy enjoy them as much  |
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Thick period blood on your food eeerrk!
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