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gordon mac
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gordon mac is offline  
Location: oldham, UK
Joined: Feb 2014
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19-11-2016, 09:37 PM
I've only just noticed this thread - so here goes.
Firstly - I never knew you could cook chips in lard. My preference is a good beef dripping.
Potatoes wise - for me it has got to be Long Irish Whites - when cooked as chips the insides are beautifully fluffy.
Steak wise - a well marbled rib-eye steak from a hereford steer. Cooked rare enough so that a good vet could bring it round! lol !
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Besoeker
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Location: Dunstable UK
Joined: Oct 2016
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19-11-2016, 11:16 PM
Chip frying....
We have a cooker that uses very little oil. The chip is at an angle and rotates so dips the chips in the tiny amout of oil. But I don't think we (she) has used it in over a year.

We do have chips once in a while but usually they are oven chips these days.

Steak..........a good Aberdeen Angus fillet.
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Julientreats
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Location: Manila, Philippines
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25-03-2017, 03:30 AM
I don't fry them but bake them instead.
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Gnasher
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Location: East Midlands, UK
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25-03-2017, 09:15 AM
Originally Posted by chlosmum View Post
We only get Desree potatoes over her and I normally cook them in sunflower oil. I've just bought a really dinky deep fryer which holds enough chips for one.

My mother who was a Yorkshire woman always used lard to cook chips. Absolutely delicious!

I don't know why I don't because every year I'm given around 2 kgs of home rendered lard from our village pig farm which I mainly use for making the pastry for steak and kidney pie or homemade pork pies!
Its many years since I ate home cooked chips, but lard all the way!! There is only one way to deep dry chips and that is in lard ... delicious but absolutely lethal ... mmmm
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Gnasher
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Location: East Midlands, UK
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25-03-2017, 09:18 AM
Originally Posted by gordon mac View Post
I've only just noticed this thread - so here goes.
Firstly - I never knew you could cook chips in lard. My preference is a good beef dripping.
Potatoes wise - for me it has got to be Long Irish Whites - when cooked as chips the insides are beautifully fluffy.
Steak wise - a well marbled rib-eye steak from a hereford steer. Cooked rare enough so that a good vet could bring it round! lol !
Gordon you have my mouth simply dripping with saliva!! Your description of a blue Hereford rib eye is EXACTLY perfect. As for chips cooked in dripping, what an amazing idea - never tried that, but I sure would like to!
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