Don't get lazy when it comes to following recipes!

[Consecrated]

I think I have seen it. lol Thank you! I will definitely check next time…I like a nice tang, I like most vinegars except balsamic…it’s just not for me. But, I must try this, and wish we were having it tonight. Hubby’s home…we are having phillie cheese steaks, a light version. You can turn just about any dish into a lighter calorie version…it’s really yummy, and healthy.

sorry, I just can’t imagine a “light” version of fish and chips… you’d have to call it cod and potatoes.

 

[gam3rchic]

This thread is hilarious and over the years that I was learning the wonderful world of cooking I’ve made pretty much all the mistakes people have listed here. Brings back lots of funny memories. My cooking skill was all trial-and-error, but what’s really funny is when I finally started to watch food network and they would say “do this, not that” I would always think “yeah, I’ve already made that mistake” LOL!

Brenda, I love how you have a ton of scientific knowledge, especially with baking. Baking is pretty much the last area of the culinary world I have yet to “conquer” so to speak. I’ve learned so much about food but baking has always been my weak point. I’m slowly learning, but as with cooking I need to know the “hows” and “whys” to do well. Thanks for all your info, especially about the different fats to use and why.

 

[paperwight]

hmmmm. Now I know what I want for dinner! (can’t have it though, dang Weight Watchers, fish and chips is just too many points!). I put malt vinegar on my fish, but it never even occurred to me to put it on the fries! (I’m just a salt type person, I don’t even use ketchup, which is the fry condiment of choice here in the U.S.). The next time I have the opportunity to have fish & chips the fries are definately getting doused too!

In Christ,

Ellen

Ah, but we call chips over here aren’t the namby-pamby little matchstick things they serve in McDonalds.

British chips are the length and thickness of your fingers, crisp on the outside and hot and soft in the middle, and soak up the vinegar nicely.

Actually, to complicate things further, i notice that what looks like a bottle of malt vinegar is now called ‘non-brewed condiment’. Perhaps malt has got too expensive.

Oh, I’m so hungry now.