Whatever works mate, but not exactly healthy...Quote:
Originally Posted by Macca
Marco.
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Whatever works mate, but not exactly healthy...Quote:
Originally Posted by Macca
Marco.
They cook the lamb chops, or I cook them, don't see what difference it makes health-wise.
Not so much that, but normal takeaways, such as curries, Chinese and fish and chips. It's all the saturated fat and salt. You might not put weight on, but it impacts adversely on your cholesterol levels and blood pressure, which is very bad for you.
Plus, with me, I like knowing what goes in my food and how clean the kitchen is where it's been prepared/cooked (and also the hands of person cooking it), and how fresh the raw ingredients are, none of which is possible with takeaway food, which is why I rarely have it.
Aside from anything else, high standards of food hygiene for me are absolutely paramount:)
Marco.
Luckily for your mum and dad (and you), the good people of Glasgow didn't share your views on takeaways :D You do seem to frequent a lot of small and family-run restaurants, and presumably the same rules apply there. Do they not get the hump when you insist on inspecting the kitchen and staff prior to ordering your meal?Quote:
Originally Posted by Marco
Lol... Firstly, about our chip-shops, you're absolutely right! It's was (and still is, if you run a chippy) about targeting a market, and what essentially is a British tradition. You'll never find a chip-shop in Italy, but that doesn't mean there's not a good business to be had from selling the product to the Brits!;)
We rarely ate fish and chips ourselves (or deep-fried food like that), maybe once a week, tops, despite it essentially being a free meal, but there were huge queues outside both our shops on Friday and Saturday nights, in particular, as my did was a stickler for the quality of food he served to his customers, and his shops were always spotless [just the way he is/was]:)
As for the pubs we go to for lunch, well yes, you can't inspect their kitchens, but that's a chance I'm willing to take, as I like a nice pint of beer and also someone else doing all the cooking and washing up for a change, and of course we're fussy about where we eat out!
Takeaways, I can take or leave (no pun intended), and have them pretty infrequently. I much prefer Del's cooking, whether it be traditional Italian food, French or Chinese or Indian!:D
Macca's had one of her curries., which I believe he quite enjoyed.....
Marco.
I'm guessing then that your dad may have done his fish & chips English style rather than Scottish :D
This may be a presumption, but the last two times I visited a Scottish chippy (once in Dumfries across from McDonalds and once from an establishment called Frankies on the road up to Ayr) the salt covered everything like snow and I had to launch the top third of the meal. And the pie I bought at Frankies, well, I bit into the pie and about half a pint of liquid fat burst out and soaked the front of my new blouse. What's that all about? Deep fried pie?
We always asked customers if they wanted salt or vinegar, and if they said yes to one or the other, or both, put it on slowly in front of them, and allowed them to say how much they wanted. No way would it be drowned in salt or vinegar, unless that's what was wanted.Quote:
Originally Posted by Pigmy Pony
Plus, the fish used (mostly haddock or whiting) was always obtained fresh from the market in Glasgow, and *never* frozen (as is the case now in the majority of chippies ), which makes a huge difference. My dad also had his own 'secret' batter recipe, and even mixed his own malt vinegar, which had a bit more of a 'kick' to it than the usual stuff, and which customers loved. He only ever used Maris Piper or Kerr's Pinks potatoes [the best for making chips], and all chips were cut and made fresh on the premises, not bought in already cut, as so often is the case these days.
That's where the habit of 'if you're going to do a job, then do it right, or not at all' was instilled in me, which is why anything important I've ever done in life has always been done to the best of my ability, and never half-heartedly!:cool:
Marco.
I don't care about any of that. I have whatever I fancy, healthy or not.Quote:
Originally Posted by Marco
As malt vinegar sold for commercial use is a concentrate, the user can decide how much dilution is required. The concentrate itself is pretty minging though.
Anita managed a chippy for a few years, and before that she had her own mobile chippy van which did well until husband number two decided it wasn't worth him missing his "tea on the table when I get home", and made her sell it. So she knows a thing or two about catering. And has become more discerning in her choice of blokes :)
Fair enough, that's up to you. I'm rather different. It's one of the reasons why my doctor doesn't know me, and I'm almost never ill:)Quote:
Originally Posted by Macca
Marco.