Me too.
What have you bought today?
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You gotta move with the times Brig. They're not called 'oven chips' any more. They are just 'Frozen chips'. We buy these ones https://www.sainsburys.co.uk/gol-ui/product/mccain-home-chips-straight-21kgThat'll work
If you look on the cooking instructions you will see they are a lot less faff to cook in an air fryer than an oven. Quicker too.
Cooking instructions: General
Here's how to cook 500g of McCain Home Chips. If cooking a different amount, adjust the cooking time accordingly.
To get the best results cook from frozen, our instructions are guidelines only. For the most delicious results, do not overcook!
Other: From Frozen
In an Air Fryer...
Preheat air fryer to 200°C.
Cook times below based on the power output of the air fryer.
Cook times may vary in different models. Adjust cooking time accordingly.
2000W 15mins, 1700W 15mins, 1400W 20mins
Place the chips in the basket. Shake half way through cooking. Cook until they're lovely, crisp and light golden.
Oven cook: From Frozen
Preheat the oven to 220°C/210°C Fan/Gas Mark 8.
Spread a single layer of chips onto a baking tray and pop it into the top of the oven.
Bake for 24 - 26 minutes, turning them every now and again, until they're lovely, crisp and light golden.
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Where have you been Mottie? In a cave?
An oven chip is hardly at the cutting edge of cuisine
Also, the skin is the most nutritious part of the spud, so no need for me to peel them. Just chip away, the work of a minute.
And why would I want to pay quadruple the price -for something to be processed - when I can get healthier by a minute's chipping?
I honestly fail to see any upsides to your choice but, it's your choice.
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Not true, but IME they do taste better with the skin left on whatever method they're cooked.
Also, the skin is the most nutritious part of the spud, so no need for me to peel them. Just chip away, the work of a minute.
Didn't say it was, just the method of cooking it has changed. Calm down, it’s only a chip!An oven chip is hardly at the cutting edge of cuisine
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Careful!
Do you mean:
Or
Or
yorkshire teacake - Google Shopping
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Or
Just a plain bread bun, as it is in West Yorkshire?
I must confess, I spent 6 years at school in W. Yorkshire and I have never heard of the one with coconut in...
Yes, just this. Nothing more exotic! Some people I have known from darn sarf, said their chippies didn't sell chip butties. The other thing about parts of Yorkshire, is that if you buy fish and chips, you get haddock, not cod. There's even an area called the "Haddock Triangle".
Here, if you ask for a teacake, you get a plain one. If you want one with fruit in, it's a currant teacake. I've not heard of the coconut one either! Were you at boarding school in Yorkshire?
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Memories. About 12 years ago, 20 of us hired a large farmhouse in Yorkshire over the new year period. One night we sent someone out for fish and chips for all of us. They went to a chippie and ordered something like 2 haddock, 14 Cod and 6 skate. The humourless woman behind the counter said "we only have haddock so it’ll have to be that then!". We had haddock. On the bright side though, with such a large order we were given a couple of bottles of cheap 'pop' and a few bags of 'bits'. The 'bits' turned out to be what we used to called 'crackling' - the bits of oil soaked batter that they regularly fish out of the deep fat fryer. When I was young, chips were 6d a portion and crackling was 1/2d. Nobody wanted them, they were too fat laden so I chucked some on the open fire we had and the flames went up the chimney. Everyone went outside and I chucked a larger portion on the fire and they said flames and sparks came out the chimney. Oh, and the place smelled like a chip shop for a few days.
Memories. About 12 years ago, 20 of us hired a large farmhouse in Yorkshire over the new year period. One night we sent someone out for fish and chips for all of us. They went to a chippie and ordered something like 2 haddock, 14 Cod and 6 skate. The humourless woman behind the counter said "we only have haddock so it’ll have to be that then!". We had haddock. On the bright side though, with such a large order we were given a couple of bottles of cheap 'pop' and a few bags of 'bits'. The 'bits' turned out to be what we used to called 'crackling' - the bits of oil soaked batter that they regularly fish out of the deep fat fryer. When I was young, chips were 6d a portion and crackling was 1/2d. Nobody wanted them, they were too fat laden so I chucked some on the open fire we had and the flames went up the chimney. Everyone went outside and I chucked a larger portion on the fire and they said flames and sparks came out the chimney. Oh, and the place smelled like a chip shop for a few days.
We call them scraps in this particular part of Yorkshire. I usually love them, but they can be too oily! And most Yorkshire chippies still use beef dripping. A visitor, from another part of Yorkshire, asked for a bag of "bits" and was given the off cuttings from the raw fish.
That menu above is quite extensive, because it's quite a posh chippie attached to a restaurant. When I was growing up, chippies round here just used to sell fish (haddock), chips, fishcakes and mushy peas, and of course, teacakes. Many still don't do much more. When visiting friends, in other parts of the country, there would be all sorts of other things in the warmer, pies, sausages, saveloys, chicken etc. and when they came to us they couldn't believe how limited the choice was. What, no gravy!
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Whenever I happened upon one of those Gordon Ramsay "rescue a failing restaurant" progs, one of the common issues is too extensive a menu.
Ingredient turnover is slow, so not fresh.
Difficult to cook everything well (especially to time it, so one table or group get their disparate orders all together).
And so on, and so on.
GR's general advice / instruction is to offer fewer choices, but do them much better.
Yes, I know it's "only a chippie", but I'd reckon the principle would still apply (albeit to a lesser degree than a more high-end establishment).
What's on the 'special' haddock - Gold leaf?
A special haddock to me means that it is done in breadcrumbs, instead of batter. They still deep fry it though, which kind of spoils it.
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