Chips!

Now eat it!  :twisted:

Ok.. I am currently trying the crinkle oven chips and cheese.. and it has become quite apparent that there are certain vital and exacting details to this dish.. I always cook my oven chips to be light golden brown on the outside, yet still moist and fluffy on the inside.. This crisyness is essential I feel, as the grated cheese which I put over the top went some way to making the chips slightly soggier than they would otherwise have been.. I went with the principle that the cheese would melt with the temperature of the scalding hot chips straight out of the oven and this was the case. With a large blob of helmans mayonaise, I set about putting these bad boys to bed inside my athletic, greek god like stomache..

I am glad I didn't go to crazy with the cheese as where it was clumped more densely, I fould it overpowered the chips and mayo.. So I think being frugal with the cheese is actually better than to over cheese! The Cheese was a mature cheddar and as such, had a bit of zing, but after I had finished the plate, my mouth felt like it needed something just a little bit acidic as a welcome break from the smoothness of the chips and cheese with mayo, so I think that I will try a drizzle or a helping of tomato sauce next time in addition..

All in all.. Very very nice, but with every mouthful, I knew it was bad for me and although the first few mouthfuls were all the better for this.. the last few were sadly found wanting and made me feel awfully guilty..

8.5 out of 10 scored for crinkle cut oven chips, cheese and mayo..

Sorry there was no pic.. I was starving..  :redfaced:

lea and perrins worcester sauce...yes please

marshy said

lea and perrins worcester sauce…yes please

On chips?… Or on chips n cheese?

walt said

marshy said

lea and perrins worcester sauce…yes please

On chips?… Or on chips n cheese?

just chips

Thats gotta be classed as a specialist connoisseurs tipple.. Hardly the choice of the common man as it were… I get the feeling that could be a bit of a marmite kind of affair.. I shall however investigate..  

Try cooking your oven chips on a tray with a drizzle of olive oil over them, they end up with a crispier skin on them mmmmmmmmm chips!

And as for the mayo, i like as many different ones as possible. At the moment I have garlic mayo, piri piri mayo and of course Hellmans.

Chips once done have a light dusting of salt, NO VINEGAR! and then some mayo of choice, sometimes all 3. And finally some groud white pepper so it sticks to the mayo.

Sorted!

Vinegar seems to be the make or break for some people.. Why is this?.. I can remember eating chips out of the paper as a child, back when they were 18p a portion from the local chippy and walking along with the warm vinegar air wafting up my nostrells was heaven, yet now I never have chips out of the paper, or vinegar.. Very strange indeed..

Some times I like using Maggi Sauce instead of salt:



It's like beef stock seasoning, try it.

Today I tried something different.

Grated a load of mature chedder cheese in a bowl and put in the micro untill it went really gooey (almost runny)

The chips I tried were McCain straight cut oven chips.

Mixed both up in a bowl and gave it a go.

I give it 8 out if 10 :-)

walt said

Marky 4.. I am going to try your chips and cheese, with selection of conduments for dinner today.. Please note this is a chips based meal and in no way do I expect it to be competetive against chips with steak and peppercorn sauce, mushrooms and onion rings with tomato sauce..  

Should the cheese be added at the end and served immediately, or allowed to melt / brown?  :dontknow:

Please can you be specific so that I can be true to your recipe..

add the grated cheese after they are cooked so you can cook the chips just so then enjoy :wink:  
I like abit of black pepper over the cheese and 2 side dips of mayo and tom sauce

I think it needed the tomato sauce to be honest.. I might try it again with tom sauce and give it a new score..  

Why has no mentioned the double fry technique.
I am not a frozen chip fan in honesty. But real potato chips cooked i lard till on the turn to light brown, lifted out of the pan, leave for the fat to re-heat up for a few mins and drop em back in till golden in colour.
Crispy outside, fluffy in the middle.

As for Chippy Chips, we used to have em in a cone, white paper and smoothered with S&V, then after eating the chips suck the vinegar through the point of the cone.

Wierd, but strangley nice.    

i had some potato waffles (not the same as chips i know but hold on)
i made a suacy made of mayo but mixed in some of branstons hot chilli & jalapeno relish.
it was FANTASTIC sure would be great with chips too
 :mrgreen:

Enough waffling… Back to oven chips..  8O

:cry:

Okay okay… Give me the damn waffle sauce recipe.. I'll try it and review it just for you..  :wink:

I did

After all this talk about chips etc, youll never guess what I had for Tea?????????????????????????????????????????????????????????
???????
                      Salad :roll:  :roll:  :roll:  :roll:  :roll: