Back in the late 1980s I taught the chef in the small family run hotel I more or less lived in for 5 years in the deepest and most rural south east of Brazil, how to make British style fish and chips. Mince and tatties too as I recall.
It's a very long time since I was able to check if they still are, but both options remained on the menu and became a popular choice with the locals.
I can't imagine that chef is still alive though, given the industrial quantities of sugar cane alcohol he got through. We also used that to fuel the Ford Landau we used to bounce around in.
The car always smelled slightly of boiled sweets.
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