What is your favorite and how often do you get them?
Chinese mostly saturday nights.
Pizza through the week but not every week
A Doner Kebab with chillie sauce & salad when im drunk.
The fish & chips occasionally how many like a kebab on here? i guess not many at all. :-)
****Mods can you please move to non motoring****** Thanks.
Last edited by: Bigtee on Sun 24 Jul 11 at 16:31
|
We dont have takeaway curry at home, I make my own, (including samosa)
We dont do takeaway Pizza at home either, you can buy pizza express ones to take home at waitrose or sainsbury. Or I make my own
We do have a takeaway chinese however. Once a month.
Also fish and chips from time to time.
|
Takeaway curry most Saturday evenings, have started going for the healthier tandoori options rather that the calorie laden creamy sauce curries. Love onion bahjis, but not many places do great ones. Never have takeaway pizza, always keep some decent bought ones in the freezer. I will have the occaisional kebab, but usually go for kofte or chicken shish, i am a bit suspicious of what is in donna meat - however they do taste great after 6 pints of Stella !
Rarely have chinese, am not a lover of it.
Last edited by: Skip on Sun 24 Jul 11 at 16:56
|
Dont do take aways except Fish n chips once a week from a mobile that comes to our neck of the woods.
Fantastic fish n chips. Probably the best I have tasted so well worth the wait while it cooks.
|
|
Our council has the results of the inspections of all food outlets on it's website, makes you careful where you eat or get take aways from in the local area.
Last edited by: Old Navy on Sun 24 Jul 11 at 17:09
|
|
We rely on friends and locals, if they are still alive to talk about it thats fine.
|
>> website, makes you careful where you eat or get take aways from in the local area.
I've worked in a couple of commercial kitchens, and have of course seen and heard things that would make your blood run cold. But life's too short - perhaps that isn't the best expression to use here - to worry unduly about stuff like that.
One of my very young minicab colleagues wouldn't touch even a shish kebab made with chunks of grilled lamb. He said - obviously quoting his mother - that 'you don't know what they've put in it'. But you can see them putting chili sauce, lemon juice and yoghurt in it, I said. What's the problem? He didn't know, but he was sure there was one.
I do feel a little bit like that about döner kebabs though, and seldom eat them. It's the thought of that huge lump of meat slurry and things slowly cooling overnight that puts me off. I prefer the Bengali or Indian Seekh kebab which is tastier anyway. Small place up the road from my old gaff in London used to do two with salad and sauce substances wrapped in a roti. Very nice and only a couple of quid. But we had a curry the other night in a small new place in Fulham recommended by friends. It was rubbish unfortunately.
|
>> Fantastic fish n chips. Probably the best I have tasted so well worth the wait
>> while it cooks.
>>
Try the fish and chip shop at Cobham (Stoke D'Abernon) railway station. Excellent.
|
>> Try the fish and chip shop at Cobham (Stoke D'Abernon) railway station. Excellent.
>>
I will log that if I need a fix on the hoof or supper at friends in the area.
This is my man.
fishersuk.com/
and lists the locations.
They even cater at weddings. Now there is an idea :-)
"A huge Thank You to Neil for his fantastic fish and chips at our wedding party. It was a great success and everyone commented on what excellent food it was as well as a unique idea for a wedding. It certainly saves on the washing up!"
|
Well, Hinchley Wood is my nearest, but I am not too keen on F & C midweek. I could always go over to Westcott on a Saturday evening when I am doing nowt else.
If I mention your name do I get a discount?
|
|
" what is in donna meat" "Shaped and formed from low quality meat, mechanically recovered (Water jets) from various breeds of animal carcasses plus cheeks, ears, tails and noses"
Last edited by: Meldrew on Sun 24 Jul 11 at 17:19
|
|
Thanks for that Zero. I have never eaten a donner, I don't like the look of the ones I have seen and your post confirms my suspicions (above)
|
>> Thanks for that Zero. I have never eaten a donner, I don't like the look
>> of the ones I have seen and your post confirms my suspicions (above)
It's not a real elephant's leg then?
|
>> " what is in donna meat" "Shaped and formed from low quality meat, mechanically recovered
>> (Water jets) from various breeds of animal carcasses plus cheeks, ears, tails and noses"
>>
and if you believe some quarters, some sawdust as binder.
|
|
Don't really like takeaways all that much, my wife is an excellent cook and can prepare a chinese meal or curry in the time it would take to get to the takeaway and back. Occasionally however in the summer I drive down to Cromer and buy fish and chips to eat on the pier
|
|
Fish and chips occasionally. Rare to find one that makes chips properly. S'pose thats what the punters want: suckable chips.
|
|
Can't get proper fish and chips south of Peebles. They fry cod in oil round here in Cheshire. Real fish and chips should first and foremost be haddock and quick fried in lard at very high temperature. Who wants soggy oily chips? ..And another thing, if it says "Fish and Chips" over the door why do the twonks down here act so surprised when you go in and ask for some eh? It's almost as if you'd asked the same ruddy question in a carpet shop. there's always a huffing and a puffing and a cry of "we're just waiting for chips it'll be 10 minutes" . They're a chip shop for pity's sake, why can't they have some blinking fish and chuffing chips ready eh? Not a huge mental leap is it that someone is about to enter the premises with an intent to buy some is it?
Last edited by: Humph D'Bout on Sun 24 Jul 11 at 18:18
|
|
Brilliant Mr. Fawlty. Love it.
|
|
My Local F & C used to cook in beef dripping, until the BSE problem and then I think he got it in from Germany. You are 'all aware of the little basket of batter bits which are given as an extra? This chaps trade dropped somewhat when it was rumoured that some of bits were deep fried drips off his nose - he seemed to have a 12 month a year cold. Sorry - too much information!
Last edited by: Meldrew on Sun 24 Jul 11 at 18:33
|
>> Can't get proper fish and chips south of Peebles. They fry cod in oil round
>> here in Cheshire. Real fish and chips should first and foremost be haddock
Rubbish rubbish rubbish
Should be cod
and quick
>> fried in lard at very high temperature.
again rubbish rubbish - beef dripping
What do you sweaties know about it anyway, it was invented in London.
|
|
I thought you lot down there only ate jellied eels.
|
|
..and perfected in Scotland.
|
|
Actually the best fish and chips I have ever had were in Halifax, Nova Scotia where a combination of excellent fish and an attachment to the deep fat fryer which put Glasgow in the shade produces truly wonderful results. Best of all is scallops and chips served with a bottle of root beer.
|
Coal-fired fryers are said to impart a better flavour to the food.
Beamish Open Air museum opened its restored chip shop last week:
www.beamish.org.uk/coal-fired-fish-and-chip-shop-to-open!/
I think there's a coal-fired chippy in one of the County Durham pit villages, possibly Esh Winning.
|
Deep fried mars bars?
Scotch Pies?
Haggis?
Pah - the wall was built to keep bad food out of England.
|
The wall was built because even the Roman Empire knew better than to upset us...
:-)
|
>> The wall was built because even the Roman Empire knew better than to upset us...
The wall was built to separate the midden from refined england, still the wode covered sweaties were welcome enough to devour the scraps, Gourmet food to them.
|
Anyone remember the jalabi, an Indian pudding consisting of a spiral of batter deep-fried golden brown, with some sort of syrup on it?
My oldest friend, since school in the mid-fifties, ordered a jalabi once in the notorious Cobra restaurant in St Ebbe's in Oxford, a solitary building propped up with timber buttresses in a devastated car park sort of place. Beautifully fried into the batter and looking exactly like a complicated bit of it was a golden brown cockroach.
We must have been unusually sober to notice it. Most of the Cobra's punters were drunk undergraduates. The staff were very crazed for Indians too. Great place. Did a good Madras.
The menus had the single word 'Cobra' at the top. On one of them someone had cheekily scrawled 10/- (ten shillings, you whippersnappers) next to it, a high price justified by the promise of an exotic treat...
|
Ironically enough, a millenium and some later we let a few Italians in because they turned out to be jolly good at fish and chips or making a decent fist of ice-cream.
Missed a trick with that wall they did. Could have made themselves a fortune.
:-)
Last edited by: Humph D'Bout on Sun 24 Jul 11 at 18:55
|
>> we let a few Italians in because they turned out to be jolly good at fish and chips or making a decent fist of ice-cream
Er, weren't some of those the chaps who turned Glasgow into a war zone for years in the fifties and sixties, bombs under Mr Whippsy, nice old ice-cream retailers suddenly appearing in front of their child punters with razor cuts from ear to ear 'by the scenic route' as our Jack Spot chillingly put it?
Just wondered...
∍:o}
|
>> Ironically enough, a millenium and some later we let a few Italians in because they
>> turned out to be jolly good at fish and chips or making a decent fist
>> of ice-cream.
>>
>> Missed a trick with that wall they did. Could have made themselves a fortune.
Alas, ICe cream appeared in England first, even the Italian version.
So tell me Humph, apart from Haggis and Deep fried Mars bars (and some strange things done with root vegetables that most civilised people use as cattle fodder) what does the world owe to cuisine Écosse?
|
|
Be fair Zero. Pubs in Edinburgh used to sell plates of peas and vinegar for sixpence.
|
|
Alas, that's one gastronomic experience that seems to have passed me by. Not sure I shall go to my death bed regretting that fact tho.
|
I once tried a battered, deep fried Mars bar which was requested as an experiment in a works canteen. Thinly sliced and shared between four or five of us it made a passable dessert. I could not eat a whole one!
You never know until you try it!
Last edited by: Old Navy on Sun 24 Jul 11 at 19:52
|
|
Needs must when the devil drives, Zeddo. Slipped down a treat with a couple of pints of heavy. A bit flatulent but good for the figure. The hamburger has been bad for the British physique. It's the hormones they feed cattle on in unregulated countries like this one.
|
>> bad for the British physique. It's the hormones they feed cattle on in unregulated countries
>> like this one.
Its banned in the UK. Still permitted in the USA
|
Well let's see now, anyone for Aberdeen Angus steak? Or perhaps a slice or two of smoked salmon, perhaps a freshly smoked kipper or an Arbroath Smokie alternatively? Or if not, some Scottish venison or grouse mayhap?
:-)
|
>>perhaps a freshly smoked kipper
I do like a kipper. I swerve round those Dundee pies though.
I'm with you on the haddock as well. Used to be the standard in the West Riding, meatier than cod.
They palm you off with cod here, though the Wednesday night chip van (Howe & Co from Winslow) is very good indeed, notwithstanding it's cod with the skin on ;-)
|
>> Aberdeen Angus steak? Or perhaps a slice or two of smoked salmon, perhaps a freshly smoked kipper or an Arbroath Smokie alternatively?
Now you're talking Jock... never tried a smokie but a good kipper is a treat and I've always liked smoked salmon (although gravadlax runs it very close and it's quite easy to make too if you have the gonads to buy a whole salmon). And of course no one can object to a decent steak although I would jib at paying 100 quid for one of those special Japanes ones however nice it was.
What's a Dundee pie? There used to be things called steeek pies in Scotland forty years ago. Went very well with peas and vinegar actually, with brown sauce of course.
Last edited by: Armel Coussine on Sun 24 Jul 11 at 20:50
|
>> What's a Dundee pie?
A scotch pie, best served with a runny poached egg on top. Gone off them in the past year though :-( used to like them.
Arbroath smokie, would sell my soul for 2 of those. Serve at room temperature for the best flavour.
|
Ok - give you that, an Arbroath smokie is gorgeous, but then so is any proper smoked kipper, however in my opinion smoked mackerel from here
www.anchorsmokehouse.co.uk/index.php?option=com_virtuemart&Itemid=3&vmcchk=1&Itemid=3
is stunning.
|
A couple of years back I bought some Arbroath smokies from the shop at Arbroath harbour.
Wrapped them in tin foil with butter inside them and put them on the barbecue at the caravan in Blairgowrie.
Was one of the most delicious foods I have ever tasted.
|
Fish and chips seems to be the favorite take away on here so far, So who has scraps on?
Scraps we call them up North is the bits of batter left over and scooped on should you want them, Mushy peas curry sauce or beans?
Curry sauce or mushy peas on mine please no beans & need a strong cup of tea and bread cakes too. :-)
The mrs got a kebab other week but by the time she got home was not too hungry so was left and i found it in the morning & no i didn't eat it but when opened the dried fat at the bottom was disgusting but after 8 pints id think nothing of eating it!!
|
Dear Lord BT. Salt and vinegar. Nothing more, nothing less. Mind you, I can quite see that one might well want to disguise the "flavour" of English fish and chips on reflection...
:-)
|
When I was at school the canteen sold batter scraps. Jamie Oliver would have fit.
Lord knows what he would make of a Jamboree (deep fried jam sandwich).
|
|
Fried eggy bread. You know you want some...
|
This one is worth a visit if you are in the area.
www.anstrutherfishbar.co.uk/
|
Battered haggis - in sausage shape. Delicious. About 5,000 calories and a heart attach guaranteed in 10 years time..
Scots have the worst diet in Europe : most of them can't (or won't ) cook.. or eat any green vegetables.
|
>> Battered haggis - in sausage shape. Delicious. About 5,000 calories and a heart attach guaranteed
>> in 10 years time..
>>
>> Scots have the worst diet in Europe : most of them can't (or won't )
>> cook.. or eat any green vegetables.
>>
I agree that applies to many, but not all by a long way. Just like the rest of the UK.
|
Who needs healthy eating when you can have a munchy box on a Saturday night:
www.monkeyreview.co.uk/2008/06/09/what-is-a-munchy-box/
|
Tray of good Lancashire chips covered in pea-wet.
Forget all yer Jock rubbish...live healthily !
Ted
|
How unprepossessing some of these provincial dialects can be at times.
'Pea-wet' indeed! Many of us have been that in our day, and we don't necessarily enjoy being reminded of it.
Think about it. Do we call it 'beak, claw, eyeball, gizzard, entrail, lung, feather and sphincter pie seasoned with small spheres of lead?'
No, we call it 'game pie'. Sounds frisky and healthy, and glosses over the less appetising details.
Honestly you Northerners... You couldn't be pea-elegant even with a member of the chattering classes chasing you down the street wanting to be your friend.
Last edited by: Armel Coussine on Mon 25 Jul 11 at 00:15
|
Damn! I forgot to include the fine bone splinters.
La cuisine anglaise - dont'cha just fear it?
|
>> Can't get proper fish and chips south of Peebles. .............
>> fish and chuffing chips ready eh? Not a huge mental leap is it that someone
>> is about to enter the premises with an intent to buy some is it?
>>
Delighted that you are keeping well, Victor.
That's more like your old self.
|
Every night at the "local" seems to be "Grazing Night" - there's always somebody wanting a take-away when they get the "Munchies".
I usually get a Thai red beef curry with egg fried rice, £6.50 - although no great kitchen wizard i can make the same dish from scratch, as good or even better! - but not as quick or for that price!
sometimes i indulge twice a week!
|
Instant food:
Fresh salmon from Waitrose/fishmonger. A few strokes of a knife and you have sushi. A few rubs with salt/sugar/dill and you have gravlax by the end of the week.
Fresh steak: on the griddle for two minutes, in a 75C oven for 10-20 minutes whilst the chips are cooking, the wine opened and decanted and the sherry drunk.
Takeaways take longer (even the doners that come from a few doors away).
|
>>and you have gravlax by the end of the week<<
>>Takeaways take longer (even the doners that come from a few doors away).<<
Crikey! they must be doing some trade! - better get your next weeks order in now then! ;-)
|
Food at the take away - Zero
