What's the deal with fish and chips? A Rant.
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The best fish and chips I've had anywhere is in Na Trang, Vietnam at Something Fishy. Owned by an Aussie, he had a light, crispy beer batter that was just excellent. Cheap too.
http://in2vietnam.com/SomethingFishyRestaurant.aspx
http://in2vietnam.com/SomethingFishyRestaurant.aspx
Perfect chips:
Not so easy after all. Let's not even get onto the fish.
http://www.wired.com/magazine/2011/02/ff_myhrvold/all/1Myhrvold cuts his potatoes into batons and rinses them to get rid of surface starch. Then he vacuum-seals them in a plastic bag, in one even layer, with water. He heats the bag to 212 degrees for 15 minutes, steaming the batons. Then he hits the bag with ultrasound to cavitate the water—45 minutes on each side. He reheats the bag in an oven to 212 degrees for five minutes, puts the hot fries on a rack in a vacuum chamber, and then blanches them in 338-degree oil for three minutes. When they’re cool, Myhrvold deep-fries the potatoes in oil at 375 degrees until they’re crisp, about three more minutes, and then drains them on paper towels. Total preparation time: two hours.
Not so easy after all. Let's not even get onto the fish.
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So you got fish and chips on the menu and you claim it's better than the Sun. I'll be round this coming Friday ( traditional fish supper day back in England)to test your boast.
k440, something to do when you're pissed.
- hanky
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Many of the fish and chip places in London are crap too, often run by Greeks or Cypriots. The Italian run places in Ireland are far superior, in my opinion.jm wrote:
So why do so many places in Phnom Penh serve bad fish and chips?
That's just getting ridiculous. Ultrasound to cavitate the water? WTF?Myhrvold cuts his potatoes into batons and rinses them to get rid of surface starch. Then he vacuum-seals them in a plastic bag, in one even layer, with water. He heats the bag to 212 degrees for 15 minutes, steaming the batons. Then he hits the bag with ultrasound to cavitate the water—45 minutes on each side. He reheats the bag in an oven to 212 degrees for five minutes, puts the hot fries on a rack in a vacuum chamber, and then blanches them in 338-degree oil for three minutes. When they’re cool, Myhrvold deep-fries the potatoes in oil at 375 degrees until they’re crisp, about three more minutes, and then drains them on paper towels. Total preparation time: two hours.
Who Gives a Fuck?
- hanky
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That's what I've heard too, I don't think they need to be blanched or anything. The variety of potato is important too. The restaurant "Fish" does very good battered cod, but their chips are from the freezer fucking rubbish.kahoy wrote:That's the secret to good chips.jm wrote:just takes a few minutes more to double cook the chips.
Who Gives a Fuck?
Green Vespa did a reasonable fish and chips last I was there, but it's pretty much mission impossible to find good fish and chips outside England.
Best ever for me was the coal-fired chippy
that was literally 100 paces down a quiet village road from this brewery... perhaps it was the combination that did it - gotta have a good beer first.
Best ever for me was the coal-fired chippy
that was literally 100 paces down a quiet village road from this brewery... perhaps it was the combination that did it - gotta have a good beer first.
BEER AND BREWERY AWARDS
Campaign for Real Ale Champion Beer of Britain Awards
BATEMANS (XXXB) Triple XB
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BATEMANS MILD
1988 Champion Mild of Britain
1990 Runner-up to the Mild Champion of Britain
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At a guess, I'd say it's that people can't get the correct variety of potato (Maris Piper) or species of fish (cod, haddock, or plaice).
No idea about Aussie style, never been there.
No idea about Aussie style, never been there.
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JM, are you aiming for Dec. 9 then for the fish and chips debut?
Will there be tartar sauce?
The chips at Blue Dolphin, fast becoming my default restaurant, are exceptionally good. They're crispy on the outside and soft, moist and delicious on the inside. And they have a good quality mayonnaise! Hard to find in PP (The Pub being another venue with great mayo). Hint, hint!
Will there be tartar sauce?
The chips at Blue Dolphin, fast becoming my default restaurant, are exceptionally good. They're crispy on the outside and soft, moist and delicious on the inside. And they have a good quality mayonnaise! Hard to find in PP (The Pub being another venue with great mayo). Hint, hint!
"We want our country to develop step by step. But that is such a long way off . . . as far away as the stars."
Jobless father in documentary Cambodia: Country of Scars.
Jobless father in documentary Cambodia: Country of Scars.
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Eeeewwww, dump that misconception! Australians think Barramundi, Red Emporer, Snapper, Jewfish, Salmon and Whiting make good fish and chips. Vietnamese Basa is a soft white soggy tasteless fish.jm wrote: I understand that Vietnamese basa fish is quite popular in Australia for fishchips.
Basa (Dory), Flake (shark) and NZ Hake only get a look in because they are cheap.
"What we call Basa is in fact farmed fresh water Catfish from Vietnam. But because Australians do not take to Catfish it was first marketed as Pacific Dory. This name also didn't take on so they droped the price and called it Basa".
Last edited by kahoy on Sat Dec 03, 2011 8:15 pm, edited 2 times in total.
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Barramundi, Snapper and Jewfish should all be available in Cambodia. Freshwater farmed Barramundi is named Pla Krapong in Thailand. The wild caught salt water Barramundi is considered one of the prime fishes of Australia.
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