Vocal Voices

I have seen a few TV cooks raving about these so I though to give them a try - par boil, par deep fry, deep fry again to finish off.

Awful bl**dy awful. Mashed potato in a crispy shell, a bit like square cut potato croquets without the breadcrumbs.

I'm off to the market for a pot of beef dripping to make some like mum used to.

Sounds a good plan!!

I never could cook what I'd call perfect chips from scratch, even with a deep-fryer
My mum could, I suspect it was to do with dripping, and never cleaning the chip pan

From an electric fryer, frozen chips are lovely, but I haven't had a fryer for years - I so hated the cleaning out of it.
Probably the traditional chip pan is best but we make do with oven chips or, more usually, h/m wedges or slices.
Very nice they are too, not that we have them very often, but not the same as proper chips

I make "proper chips"
Put olive oil in frying pan and put the chips in and cook on low heat.
When they begin to get soft i take them out and turn the heat up till
the oil is really hot then put chips back in until they are soft and brown.
They turn out really nice

lissie