Pause For Thought

Yes Madhatter, chips and gravy is popular here too.. In fact chips, mushy peas and gravy all in one tray is my favourite. A sheet of greaseproof paper goes over the chips here before wrapping..:D My family owned a chip shop for several years and I spent my teenage years working in it. It is an absolute must to put the vinegar on first, then the salt. It is the only way that both condiments will stay on the chips.
 
jambutty said:
I thought that I was weird in liking toast with jam and some good Cheddar cheese, but balsamic vinegar on strawberries?

It doesn’t hit my spot.
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In Soup on Warner St they do a really fabulous cheese and red onion jam sandwich - worth coming into Accy just for that.
 
Many thanks to everyone who suggested Balsamic Vinegar. I found some at Asda for just under three quid. I got me some Maris Piper spuds and after ‘the match’ this afternoon I will be making me a plate of chips liberally sprinkled with salt (sod the heart) and this new vinegar. A mug of tea and a couple of slices of a fresh Lancashire white loaf with best butter and a wedge of Cracker Barrel will complete my feast.

Cheese on a chip butty muffin with a sludge of salad cream has always been a favourite of mine, as has cheese on a chicken butt, also with a dollop of salad cream - Heinz of course.
 
kept telling my ex vinegar then salt but she's too stuborn to believe me.
our chips go straight in the tray here, in liverpool they use a clear piece of cellophane , like a flower sleeve plastic, there you use greesproof paper, so why nothing here? or why do you need greeseproof paper?
 
The greaseproof paper covers the top of the tray here, once the chips are in it. If your chips are being wrapped instead of in a tray there will also be greaseproof paper in the wrapping. This stops the grease and vinegar from the chips leaking into the surrounding paper after wrapping. That way your chips will stay wrapped and intact until you get home and open them. I don't know why they put cellophane on the bottom of the trays, my only suggestion is that they may be using cheap trays which absorb the fat and vinegar and would deteriorate mid-meal. We don't line the trays with anything here, our greaseproof paper goes on the top.:D
 
all these unusual combinations reminds me of when I had a thing for syrup and tomato ketchup sandwiches, sounds disgusting but it was yummy. Not tried it for years but it def had a sweet and sour thing going for it!!! :p
 
why on earth do they put a piece of greeseproof paper on top of the chips? You only have to take it off again to get to the chips.
 
lettie said:
This stops the grease and vinegar from the chips leaking into the surrounding paper after wrapping. That way your chips will stay wrapped and intact until you get home and open them. :D
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We always used to use open topped trays here Madhatter, the greaseproof stopped the contents leaking into the wrapping paper, so therefore the wrapping paper wouldn't stick to the chips..
 
Until I read this thread I thought I was the only person who put vinegar on first and then salt! I've never known anyone else do that and they look at me like I'm barmy when I say it's the right way to do it. No, I'm told, it says "salt and vinegar" not "vinegar and salt"

Thank you to all those sensible people out there who can see the logic of making your chips damp with the vinegar first so the salt stays on instead of washing the salt off with the vinegar afterwards.

That "non-brewed condiment" is weird stuff. Anybody know what it's made from? It doesn't taste of anything.

On the subject of vinegar needing to be an evaporating liquid for it to hit the spot, how come salt and vinegar crisps taste vinegary?
 
This vinegar first or last debate is as much use as the milk first or last in a cup of tea.

Surely it’s all a matter of choice?

I never have a problem with the salt not sticking to chip shop chips. They are so soggy and loaded with oil that anything except vinegar sticks to them, including greaseproof paper.

The only way to get proper salt and vinegar crisps is to get plain ones and add your own salt and real vinegar. The same goes for those tomato ketchup crisps.
 
Now then Jambutty - chip shop paper. Glad you mentioned that because it's one of my grouches that the chips stick to the bit of greaseproof but any which fall onto the other and don't contact the greaseproof don't stick. (It usually ends up pulling all the batter off the fish too.) So I think they should have a large sheet of the greaseproof and a small one of the other (non-stick) and wrap the chips first in the one they don't stick to and THEN in the greaseproof.

I never remember them sticking in the olden days when they were wrapped in newspaper with a bit of greaseproof inside that.:rolleyes:
 
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