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personally I find oven chips so disappointing
I’m totally not disappointed by my (^ recipe upthread) homemade oven chips. But they are somewhat of a chore if pushed for time. And I still prefer deep-fried. Have yet to test air-fried.
It’s weird, because growing up in the 1970s my experience was that all chips were ‘homemade’. Either at home or from the local chip shop. Fresh spuds - peeled, cut and fried. That was chips. No vacuum-packed, frozen etc.
Have since tried to like frozen oven fries more, as they are much more convenient. Have (so far) failed in that endeavour.
1″-1 1/2″ thick chips the whole length of the potato
That’s catering-vinegar sized 😉
I'd call myself a food snob, and to be honest I prefer the frozen McCain's Oven French Fries that I cook at home to the vast majority of chips I'm served in restaurants.
I find anything that is not a french fry normally turns out to be a crap, soggy disappointment.
Exceptions to the rule ;
- Proper chippy chips where a mixture of soggy and smaller crispy ones is what you are aiming for.
- Triple Cooked actually out of a Heston Blumental kitchen. They are fantastic, all the imitations I have tried have been shocking.
Circe of hell stuff;
- Sweet Potato fries. Seemingly only available as under-cooked, soggy, oil-absorbing things or burnt, soggy, oil-absorbing things. "Would you like to upgrade to sweet potato fries"? F"$%^ off.
- Jenga'ed. If they are uniform enough to stack they are going to be awful every time.
- Nandos chips. I really don't understand how they get them so bad. Not thin enough to be fries, not chunky enough to be chips, but never ever a hint of crispness.
I’d call myself a food snob, and to be honest I prefer the frozen McCain’s Oven French Fries that I cook at home to the vast majority of chips I’m served in restaurants.
I’m not a food snob (ie will eat anything, don’t care if inexpensive) and do not call myself one. And McCain’s oven chips 1. taste weird (not really of potatoes, more of an indescribable aftertaste) and 2. give me acid reflux. For those reasons I’m out (if I have a choice in the matter, which 9 times out of ten for family get togethers/pub meals is not the case)
Cheapest pub meals locally used (til changeover) to peel and fry their own chips*.
RIP Trevor.
*And they didn’t even do it in an ironic hipster way. It was £2 for a big bowl, and used to go down great with a buttie and pint, or egg, gammon and peas.
In (say) Bristol, such a moderate treat would cost you the best part of a beard-groom and trim and yet still be inferior to Trevor’s £2 bowl of chips.
We as a country made a few wrong turns along the way, in my estimation.
#trytoohard
#gammonisoverratedtoo
#gammonisoverratedtoo
burn the witch !
🔥🔥🔥🔥🔥🔥🔥
For those who dismiss oven chips, give these a go
Absolute game-changer
You can keep you faffing about 😀
For those who dismiss oven chips, give these a go
Absolute game-changer
Yep, see my post, near top of page 1. Just don't make em all soggy with poncy lemon juice 😉
You can keep
you faffing aboutyour ‘cooking’ 😀
FTFY 😉
PS I’ll give them a go (in the interests of assessing wild-sounding claims) but will keep Omeprazole and independent party/ref nearby for a fair shake at it.
Also, if I were to adopt the frozen oven chip model, would it lead to overconsumption because ‘easier’ tastes better after all? You see, home-cooking is possibly my last hurdle to morbid obesity (where self control fails) 😬
Absolute game-changer
They look like shit fish fingers.
"Shit fish fingers". Yum yum
They look like shit fish fingers.
And that's a bad thing, because...?
A massively chunky chip is a bit like a roast potato no?
Generally prefer fries for most occasions, in fact that's all we buy for the freezer, but will lower myself to normal oven chips every now and then, maybe even crinkle cut if it's rock bottom. Curly fries do get a look in every now and then
Our new house has a range cooker, the oven is SO much more powerful than our previous, pretty good oven. Makes a big difference to speed and cookedness
A massively chunky chip is a bit like a roast potato no?of
Depends. It’s also heading in the direction of ‘wedges’. Allegedly so-titled because they’ve been known to drive a ‘wedge’ between previously good friends, even married couples where oven-chips have been the background for one, and oven-wedges the other*
* Lives of countless young British men and women have been destroyed because they have dared to ‘love across divides’ defined by taste and community. The taste system is among the world’s oldest forms of social stratification.
I have no steak in the argument. I like my roasted and/or baked potatoes cooked and prepared certain other ways. I prefer to retain chips as chips and view ‘wedges’ simply as some kind of ‘affectato’ to be generally ignored (given a choice/their own thread)
wedges do have their place - easy to make, healthier than chips and if you sprinkle on the right spices they can be lovely with mayo
Definitely not a food connoisseur, but I am Scottish hence have standards when it comes to chips. McCain Chunky oven chips are the only chip in our house.
Peel and then cut into 1″-1 1/2″ thick chips
Are you high? Those aren't chips, they're whole potatoes. Do you mean centimetres?
I prefer to use a wok.
Nope. Definitely high. The alternative is too appalling to countenance.
I have no steak in the argument.
Please tell me that was intentional. 👏
😐
I prefer to use a wok.
Really??? I prefer to use the cheapo deep fat fryer I bought for putolining chains...
McCain Chunky oven chips are the only chip in our house.
Are you high? Those aren’t chips, they’re whole potatoes. Do you mean centimetres?
Did you miss the bit where the swear filter didn't allow me to type enormous big f8ck-off baking potatoes? These things are huge, and although I've never been tempted to build them into a jenga tower, it would certainly be possible. Which is why I use a wok....... much easier to lower them in carefully, turn them over and generally faff and fuss over them.
P7eaven we got mcain oven chips the other day. They're gluten free and all the things that normally scream "these don't taste of anything" but in actual fact. Pretty decent with none of the weird taste.
Did you miss the bit...
You're making chips an inch and a half thick?
You’re making chips an inch and a half thick?
Somewhere between an inch and an inch and a half. Using big baking potatoes. In a wok.
Is this apparent incredulity actually going anywhere, or would you like me confirm something else?