What's the deal with fish and chips? A Rant.
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Obviously this calls for a response!!!
In answer to jm's original post as to why restaurants in this town screw this dish up so often is simple.
In culinary terms it is a dish that is made from scratch ie. there is no pre preparation done whatsoever, and that
can cause some issues on occasions. Doing one fish and chips is easy enough to get right, but if you have
a number of tables in a restaurant and say maybe 15 meals ordered at any one time including maybe 6
plates of fish and chips then things can get tricky. ie. oil drops in temperature, cooks rushing the batter mix etc.
I think the way forward here is perhaps the organisation of a fish and chip night whereby we cook all the suitable
fish available in a beer batter and let people decide. I will look to organise this and repost! Although
I think putting a decent piece of salmon fillet in a beer batter is a crime quite frankly!
BTW - we serve Dory currently, mushy peas, tartar sauce and bread and butter with our fish and chips.
HP SAUCE, HEINZ KETCHUP, MAYO, HEINZ MALT VINEGAR AND EVEN GRAVY IF YOU WANT IT!!!
Many people rate our fish and chips highly including LPB. It is our 2nd biggest selling food item and I think
it is a great product.
Also in answer to others posts - yes our meals are large and generally very good quality and and value
for money. We now have a light meal section and a kids menu - if you want a half serve just ask ME!
We also pay the staff considerably more than $60 per month!! Thanks.
In answer to jm's original post as to why restaurants in this town screw this dish up so often is simple.
In culinary terms it is a dish that is made from scratch ie. there is no pre preparation done whatsoever, and that
can cause some issues on occasions. Doing one fish and chips is easy enough to get right, but if you have
a number of tables in a restaurant and say maybe 15 meals ordered at any one time including maybe 6
plates of fish and chips then things can get tricky. ie. oil drops in temperature, cooks rushing the batter mix etc.
I think the way forward here is perhaps the organisation of a fish and chip night whereby we cook all the suitable
fish available in a beer batter and let people decide. I will look to organise this and repost! Although
I think putting a decent piece of salmon fillet in a beer batter is a crime quite frankly!
BTW - we serve Dory currently, mushy peas, tartar sauce and bread and butter with our fish and chips.
HP SAUCE, HEINZ KETCHUP, MAYO, HEINZ MALT VINEGAR AND EVEN GRAVY IF YOU WANT IT!!!
Many people rate our fish and chips highly including LPB. It is our 2nd biggest selling food item and I think
it is a great product.
Also in answer to others posts - yes our meals are large and generally very good quality and and value
for money. We now have a light meal section and a kids menu - if you want a half serve just ask ME!
We also pay the staff considerably more than $60 per month!! Thanks.
- horace
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[quote="greenvespa"]Obviously this calls for a response!!!
I think the way forward here is perhaps the organisation of a fish and chip night whereby we cook all the suitable
fish available in a beer batter and let people decide. I will look to organise this and repost! Although
I think putting a decent piece of salmon fillet in a beer batter is a crime quite frankly!
I want to be a judge
I think the way forward here is perhaps the organisation of a fish and chip night whereby we cook all the suitable
fish available in a beer batter and let people decide. I will look to organise this and repost! Although
I think putting a decent piece of salmon fillet in a beer batter is a crime quite frankly!
I want to be a judge
k440, something to do when you're pissed.
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This is the question I always ask before ordering fish in any South East Asian restaurant. I won't eat any freshwater fish except occasionally Tilapia, fried with rice for breakfast. My opinion is based purely on taste and consistency of the fillet.greenvespa wrote:BTW - we serve Dory currently
Would i pay more not to eat catfish, damn right...
http://www.dietmindspirit.org/2008/01/3 ... gray-sole/
http://www.ausfish.com.au/vforum/archiv ... 80460.html
- Jacked Camry
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I hereby submit that Kahoy's vote be taken as an "opposite" in any competition. To like the worst fish available in Southeast Asia, and a non-native variety at that, means you're disqualified to even discuss fish. To denigrate the magnificant catfish, the provider of the crunchy fish in "yam pla duk foo" and other classic dishes is simply unacceptable. And to not like some of the incredibly rich diversity of fish available fresh daily from the Mekong...I just don't know what to say, except I pity you.kahoy wrote: This is the question I always ask before ordering fish in any South East Asian restaurant. I won't eat any freshwater fish except occasionally Tilapia, fried with rice for breakfast. My opinion is based purely on taste and consistency of the fillet.
Would i pay more not to eat catfish, damn right...
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Huh? All the fish I said i liked are native fishes of Cambodia and all of SEA. I come from a town in Australia which has all the same fishes and is reputed to have some of the finest fishing in Australia. Just to make myself clear, I don't necessarily subscribe to the idea that fish grown in a filthy river are inherently unhealthy. I just don't like catfish based on their taste and texture as I said before. Why eat catfish when there are much better choices available at slightly higher prices?
What about the poms here who like haddock, cod and plaice which are definitely not fishes of cambodia?
What about the poms here who like haddock, cod and plaice which are definitely not fishes of cambodia?
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Ah, my comment on the portions was about Cadillac. It was a little unclear from my post. I can't remember if I've ever eaten at Green Vespa. Also, the $2 a day thing was a wild guess. I have no idea how much waitresses make.greenvespa wrote:
Also in answer to others posts - yes our meals are large and generally very good quality and and value
for money. We now have a light meal section and a kids menu - if you want a half serve just ask ME!
We also pay the staff considerably more than $60 per month!! Thanks.
Follow my lame Twitter feed: @gavin_mac
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Sorry, I was not suggesting going one on one with anyone or attempting to arrange any kind of competition or dispute. If Dory is not popular with some people then all I was suggesting was a cook off and tasting of the available fish varieties in Phnom Penh that do work well.jm wrote: You can go one on one with Buscador if you like but I'd prefer a competition if there is to be any when I've actually set upon a recipe that has got some track record. I am by my own admission an American and a hack in the kitchen, you are by your own admission an experienced professional restauranteur and a Northern Irishman to boot, neither of which are in dispute here.
And of course, different nationalities will have different preconceptions of different food items, preparations and presentation - even in Ireland the number of interpretations of an Irish stew, for example, is huge!
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I somehow doubt that there would be all the sames fishes in any part of Australia as there are here. Do you have giant Mekong Catfish? Elephant fish? Mekong Freshwater Stingrays?kahoy wrote:Huh? All the fish I said i liked are native fishes of Cambodia and all of SEA. I come from a town in Australia which has all the same fishes and is reputed to have some of the finest fishing in Australia.
It seems like an Australian thing, not liking catfish, I've heard it many times.I just don't like catfish based on their taste and texture as I said before. Why eat catfish when there are much better choices available at slightly higher prices?
Romantic Cambodia is dead and gone. It's with McKinley in the grave.
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I was referring to all the same fishes in the list that I liked. I grew up with these fish and that's why I like them. The majority of the saltwater fishes found in Northern Australia are also found throughout South East Asia.Lucky Lucan wrote:I somehow doubt that there would be all the sames fishes in any part of Australia as there are here. Do you have giant Mekong Catfish? Elephant fish?
I just don't like catfish based on their taste and texture as I said before. Why eat catfish when there are much better choices available at slightly higher prices?
I think that might be changing as other fish are becoming quite expensive lately and the Vietnamese dory, sold here as Basa is very cheap, below $10 a kilo. As an aside, where I come from, restaurants that misrepresent any other fish as Barramundi cop a $5,000 fine. The Barramundi and fishing for them are a big part of our tourist industry.It seems like an Australian thing, not liking catfish, I've heard it many times.
These are all freshwater fishes?Do you have giant Mekong Catfish? Elephant fish? Mekong Freshwater Stingrays?
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Um, 6 pages on fish 'n' chips. Life's too short; can I cut to the chase: is Garage doing decent fish 'n' chips now, and if so how 'bout this evening?
I came, I argued, I'm out
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Two willing guinea pig due c. 8.
Mushy peas is not a Scottish custom; it's northern English (Yorkshire mainly). Can't stand them meself.
Mushy peas is not a Scottish custom; it's northern English (Yorkshire mainly). Can't stand them meself.
I came, I argued, I'm out
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You back in town already ???andyinasia wrote: ... how 'bout this evening?
I may swing by Garage later this evening, probably be 7+PM onwards, I have a meeting at 6PM to finalise some important character assassination ...
"We, the sons of John Company, have arrived"
Spot on, Andy; jm, please make mushy peas and optional extra come launch day.
jm wrote:Anyway yes Andy happy to get your comments we'll be frying tonight.
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