Malt Vinegar???
batmon
27,574 Posts
UK brothers - what do u put this on?Fish and Chips? 
I copped today.Is there a preferred brand? Homeade?
I copped today.Is there a preferred brand? Homeade?
Comments
It's all about the french fried pertaters....[/b]
Yep, it's an essential condiment for fish & chips, but I usually lash a bit of it onto mushy peas as well (Northerners, stand up). Sarsons is the brand of choice for me. I've never tried making it myself, though, and I wouldn't really know how, to be perfectly honest.
The Sarsons factory used to be located just to the south of Tower Bridge and my train would go over the factory on the way to work everyday.
The smell of the Sarsons would elicit the Pavlovian response and a craving for cod n chips even at 7am.
The factory has now been turned into an apartment block called the Maltings or some such.
realvinegarheadzknowthedealeth
This conversation is not doing my hungover desire to run away from work and sit on a park bench by the sea eating fish and chips any good at all.
Yeah, my girl is a genuine, real-life Cockney, born within the sound of Bow Bells, and she absolutely swears by pie & mash.
What are those? Naans? Rotti? The green sauce? That cucumber stuff?
Those are Pies? Just the lids? Or did somebody sit on them?
Dude, please.
Cardboard pastry filled with unidentified meat product scraped off of abbatoir walls (potential also for pie-dispensing wench sliced finger pieces)
Lumpy mash, often crumbly, always netral taste
Parsley sauce a.k.a. liquor
Dash of Sarsons
usual order: 2 pie 2 mash and liquor
Definitely no jellied eels
When Her Ladyship is jonesin' for some pie & mash, it's usually Kelly's on Bethnal Green Road, or Cooke's on Hoxton Street, where the veggie alternative is very good indeed.
Simon's on the Old Kent Road ditto.
I still think you can't beat a Manzies, although there's certainly less of them by the year. There's one in Chapel Market still I think. Used to be a time when every high street had at least one shop, and most families would get a take out once a week.
It was also a traditional pre-match beer-absorber on a Saturday lunchtime.
I kind of lament the fact that these glorious green-tiled emporiums are being done to death by other fast food joints, but have to admit that, from a healthy eating p.o.v., the pie n mash regime must be fated to fade away.
BTW vinegar is also good for de-icing the windscreen on deep winter mornings. The downside is the lingering stench in and around the whip. Of course you don't put it on the inside, but nevertheless you can't stop those aromas from entering via air vents.
Nice day out though, and 25 mins for us. Bakewell and Buxton are just a bit further down the A6 should you get up early enough. Beautiful places, any time of year. A lot of red-socked real-ale types around, but I manage to find the cafes without the need of a GPS, clown gear, or an OS-map around my neck.
Lakes is the realness, but wife has a hard time keeping me out of the mountain-bike shops. But when a bike costs more than my motors, combined, she need not worry.
"Made from Eigenvectored synthetic spider-webs, you say?"
IIRC, it was quite backward and many folks there were retarded, possibly inbred.
No offence to Tibshelfians, natch.
And on said week, visited the leisure centre in Matlock, which must have been one of the very first in the country. I distinctly remember local the Tibshelfish looking upon Matlock as if it were the Emerald City.
"Shofishticated? Don't talk to me about shofishticated. I've been to Leeds."
Edit: "South Yorkshire and the North Midlands' local radio station, Hallam FM has a regular feature on its Sunday evening show called 'The Tibshelf Report', in which fictional villagers supposedly living in Tibshelf are the subject of ridicule."
And when added with brown paper, ideal for mending for mending bumped heads, if my childhood has taught me correctly.
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Batmon.
You could try making pickled onions. Maybe not with the good vinegar, some cheaper pickling malt vinegar.
http://www.bbc.co.uk/dna/h2g2/A655535
I moved to Camberwell a couple of years ago & I went to Manzies in Peckham with my old man, it was ok but the liquor was bland.
Cool.
I've already been makin' pickled red onions in a Mexican steez. Ill check that recipe out.
They're a traditional dish(?) over here, but I don't know what a foreign pallet would make of them.
I would suggest leaving them a to pickle for much longer than a week (like that recipe suggests), more like a month, or two, then they get really strong and spicy.
Here's a different recipe that sounds better - http://101things.wordpress.com/2007/11/09/pickled-onions/
Crazy shit... i grew up in Ocean City... Thrashers are dope... in a way though.. when I think of malt vinegar on fries I always think of the fries at BJ's by the water. How you know about thrashers?