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Author Topic: Vagueness and the Aftermath - A sporadic diary  (Read 4457164 times)
RED-DOG
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« Reply #19170 on: August 15, 2012, 12:49:47 PM »

The plaice and chips at Rick Stein's in Falmouth was so good I wept when they took my plate away. When the waitress asked what I wanted for dessert I seriously contemplated ordering plaice and chips. Think they use dripping instead of batter and it is damn good.



Had some Rick Stein's fish & chips in Padstowe. They came complete with a slice of lemon and a sprig of parsley.

The queue was out the door and bout 100 yds along the prom. I had to use my special, patented, secret queue avoidance technique.





 Click to see full-size image.
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« Reply #19171 on: August 15, 2012, 01:00:41 PM »

... when he puts the fish in the boiling oil, he slides it in oh-so-slowly & gently.....VERY important that.
...

I used to work in a fish and chip shop and I'm happy to admit that sliding the fish in slowly to achieve a better result was a much lower priority for me than getting the fish in the fryer without getting burnt was Cheesy
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« Reply #19172 on: August 15, 2012, 01:04:55 PM »

The plaice and chips at Rick Stein's in Falmouth was so good I wept when they took my plate away. When the waitress asked what I wanted for dessert I seriously contemplated ordering plaice and chips. Think they use dripping instead of batter and it is damn good.

+1 on this in Falmouth, lunch time special was Cod, Chips, mushy Peas and a Peroni.
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« Reply #19173 on: August 15, 2012, 01:07:30 PM »

http://www.guardian.co.uk/lifeandstyle/wordofmouth/2011/sep/29/how-cook-perfect-battered-fish
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Jon "the British cowboy" Woodfield

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« Reply #19174 on: August 15, 2012, 01:13:14 PM »

This place opened up near my old flat a few years ago.  

http://www.thefishclub.com/

Not traditional and not at all cheap, but very good.  Used to serve up the likes of gunnard and razor clams on occasion.  The owners were fairly passionate about what they were doing.  Glad to see they seem to be still surviving and have another shop.    
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« Reply #19175 on: August 15, 2012, 01:20:51 PM »

Having spent many a day in Padstowe there at least 2 other chip shops which are better than Rick Steins and funilly enough a lot lot cheaper. Obv this is just my opinion and I've got the waist to prove it.
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« Reply #19176 on: August 15, 2012, 01:54:57 PM »

If you can find the time to explore these sites then you will make Tikay extremely jealous.

http://www.cornish-mining.org.uk/
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« Reply #19177 on: August 15, 2012, 01:57:14 PM »

If you can find the time to explore these sites then you will make Tikay extremely jealous.

http://www.cornish-mining.org.uk/

Hush, or I will upload lots of ship photos onto Tom's Diary, "Mowing the Lawn & the Aftermath".
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« Reply #19178 on: August 15, 2012, 02:24:19 PM »

If you can find the time to explore these sites then you will make Tikay extremely jealous.

http://www.cornish-mining.org.uk/

wow some sick places to go explore...anyone wanna look after two kids and wife while i go there for a holiday? Tongue
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« Reply #19179 on: August 15, 2012, 04:08:12 PM »

Would you rent the camper out for a week ?
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« Reply #19180 on: August 15, 2012, 04:10:28 PM »

Great pics Tom. We love Cornwall, took the 3 kids there when they were 10,12,14 years old. Have taken them on many hols abroad, however our St.Ives holiday with daily trips to other towns still one of their faves.

Mevagissey is another lovely narrow street town. Mousehole too is a smashing harbour village.

Keep the pics comming.
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« Reply #19181 on: August 15, 2012, 05:30:11 PM »

What is your secret queue avoidance technique? I wont tell anyone. Do you pretend to be a pregnant lady?



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« Reply #19182 on: August 15, 2012, 05:54:13 PM »

What is your secret queue avoidance technique? I wont tell anyone. Do you pretend to be a pregnant lady?




With that Tash Matt Lucas does a decent impression of Red
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« Reply #19183 on: August 15, 2012, 06:35:28 PM »

... when he puts the fish in the boiling oil, he slides it in oh-so-slowly & gently.....VERY important that.
...

I used to work in a fish and chip shop and I'm happy to admit that sliding the fish in slowly to achieve a better result was a much lower priority for me than getting the fish in the fryer without getting burnt was Cheesy

I thought as well as assisting the batter to seal and not stick to the pan they slid the fish (and other items) into the deep frier, to avoid splashing hot oil over themselves??

Geo
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« Reply #19184 on: August 15, 2012, 06:44:14 PM »

... when he puts the fish in the boiling oil, he slides it in oh-so-slowly & gently.....VERY important that.
...

I used to work in a fish and chip shop and I'm happy to admit that sliding the fish in slowly to achieve a better result was a much lower priority for me than getting the fish in the fryer without getting burnt was Cheesy

I thought as well as assisting the batter to seal and not stick to the pan they slid the fish (and other items) into the deep frier, to avoid splashing hot oil over themselves??

Geo

Apart from some bird from Grantham who tikay tells us just chucks it in.

She must be a right hard-nut.
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