Got so used to chips meaning "oven chips" I totally missed the bit on
the pack that said they were for frying. Really don't want to get into
the whole saucepan full of hot oil gig, so... Can frying chips be
ovened? In anything like an acceptable manner?

Carlton Miniott wrote:
> Got so used to chips meaning "oven chips" I totally missed the bit on
> the pack that said they were for frying. Really don't want to get into
> the whole saucepan full of hot oil gig, so... Can frying chips be
> ovened? In anything like an acceptable manner?

Chuck 'em in a plaggy bag wivva teaspoon or so of oil, and toss 'em
about a bit. Then juss stick 'em in the overn as usual.

In article <MPG.2375a26e5eeed53b98a723>,
Carlton Miniott <davebudd> wrote:
>Got so used to chips meaning "oven chips" I totally missed the bit on
>the pack that said they were for frying. Really don't want to get into
>the whole saucepan full of hot oil gig, so... Can frying chips be
>ovened? In anything like an acceptable manner?

If you really *must* oven "chips" (heathen!) then I'd suggest
treating them as rectangular roast potatoes and drizzling some
oil (and rosmary, and salt, and... drool... er...) on 'em and
ovening them thuswise.

I spect "oven chips" are only ordinary chips, parboiled and coated
with grease and possibly monosodium glutamate and/or sugar solution (for
"umami" taste and browning, resp.)

Costing the net hundreds if not thousands of dollars, Carl LHS Williams
said:
> In article <MPG.2375a26e5eeed53b98a723>,
> Carlton Miniott <davebudd> wrote:
> >Got so used to chips meaning "oven chips" I totally missed the bit on
> >the pack that said they were for frying. Really don't want to get into
> >the whole saucepan full of hot oil gig, so... Can frying chips be
> >ovened? In anything like an acceptable manner?
>
> If you really *must* oven "chips" (heathen!) then I'd suggest

Well, I'm averse to large quantities of oil at near-spark-point temps in
my house, and the chippy can't guarantee no cross-contamination between
the chips friers and the fish friers, for the gluten-free requirement.

> treating them as rectangular roast potatoes and drizzling some
> oil (and rosmary, and salt, and... drool... er...) on 'em and
> ovening them thuswise.
>
> I spect "oven chips" are only ordinary chips, parboiled and coated
> with grease and possibly monosodium glutamate and/or sugar solution (for
> "umami" taste and browning, resp.)
>
No, oven chips are potatoes and a bit of oil, that's it, unless you buy
weirdy stuff. Parboiled, yeh, I'd guess, or it wouldn't work, probably.

Carlton Miniott wrote:

> I'm averse to large quantities of oil at near-spark-point temps in
> my house

One of my custards is a fire service, a few of months ago I arksed
"Where do they park the chip pan fire demo van now?" the answer "Vg
pnhtug sver".

On Fri, 31 Oct 2008 23:48:37 -0000, Carlton Miniott
<davebudd> wrote:

>I'm averse to large quantities of oil at near-spark-point temps in
>my house, and the chippy can't guarantee no cross-contamination between
>the chips friers and the fish friers, for the gluten-free requirement.

So am, I which is why we have an automagically-controlled deep fat
fryer.

Not only does it enable The Boy to produce the best chips known to man
(or woman), but we can do our own GF battered fish, various delicious
fritters, samosas and all sorts of other stuff.

Jumbo King Prawns in tempura batter, anyone?

In article <MPG.2375a9ad317cdb0d98a724>,
Carlton Miniott <davebudd> wrote:
>>
>> I spect "oven chips" are only ordinary chips, parboiled and coated
>> with grease and possibly monosodium glutamate and/or sugar solution (for
>> "umami" taste and browning, resp.)
>>
>No, oven chips are potatoes and a bit of oil, that's it, unless you buy
>weirdy stuff. Parboiled, yeh, I'd guess, or it wouldn't work, probably.

Well, there y''go then, answered yer own question - just oven 'em with
a bit of oil... Jbexf for roast spuds, don't see why it wouldn't jbex
for roast spuds wot are chip-shaped.

Costing the net hundreds if not thousands of dollars, Countess-Palatine
Blackberry the Perplexed of Divine Intervention. said:
> On Fri, 31 Oct 2008 23:48:37 -0000, Carlton Miniott
> <davebudd> wrote:
>> So am, I which is why we have an automagically-controlled deep fat
> fryer.
>
> Not only does it enable The Boy to produce the best chips known to man
> (or woman), but we can do our own GF battered fish, various delicious
> fritters, samosas and all sorts of other stuff.
>
> Jumbo King Prawns in tempura batter, anyone?
>
I'm almost tempted!
We had a load of the wrong prescription bread once, but it makes good
breadcrumbs for coating fish for shallow frying. I just have to remember
to disable the smoke alarm...

Carlton Miniott wrote:
> Costing the net hundreds if not thousands of dollars, Carl LHS Williams
> said:
>
> Well, I'm averse to large quantities of oil at near-spark-point temps in
> my house, and the chippy can't guarantee no cross-contamination between
> the chips friers and the fish friers, for the gluten-free requirement.
>
> No, oven chips are potatoes and a bit of oil, that's it, unless you buy
> weirdy stuff. Parboiled, yeh, I'd guess, or it wouldn't work, probably.

I usually juss cut raw spud into wedge shaped chunks, coat them in a
little oil (using the bag method), and bung them in the oven for a half
hour or so,. Come out lovely, they do. I sometimes add things like
garlic and 'goose poo' (basil or coreander inna toob), or some of me
favourite spice mixes. They go wonderfully well with such things as
venison burgers, sossijiz, chunks of salmon, and other goodies.

The message <6q6ng4t10nca0sjth4eq9ba6urjhqr7v2d>
from Countess-Palatine Blackberry the Perplexed of Divine
Intervention.<x{yz}enophil44> contains these words:

> Jumbo King Prawns in tempura batter, anyone?

Deep-fride Ma's Bras, anyone?

"Kate XXXXXX" <kate> wrote in message
news:nz2d
> Carlton Miniott wrote:
>> Got so used to chips meaning "oven chips" I totally missed the bit on the
>> pack that said they were for frying. Really don't want to get into the
>> whole saucepan full of hot oil gig, so... Can frying chips be ovened? In
>> anything like an acceptable manner?
>
> Chuck 'em in a plaggy bag wivva teaspoon or so of oil, and toss 'em about
> a bit. Then juss stick 'em in the overn as usual.
>
But unforget to take them out of the placcy bag.

In message <geg6p6$g63$2>, Carl LHS Williams
<ArK7prciXtWGb2qn> writes
>In article <MPG.2375a9ad317cdb0d98a724>,
>Carlton Miniott <davebudd> wrote:
>>> I spect "oven chips" are only ordinary chips, parboiled and coated
>>> with grease and possibly monosodium glutamate and/or sugar solution (for
>>> "umami" taste and browning, resp.)

>>No, oven chips are potatoes and a bit of oil, that's it, unless you buy
>>weirdy stuff. Parboiled, yeh, I'd guess, or it wouldn't work, probably.

>Well, there y''go then, answered yer own question - just oven 'em with
>a bit of oil... Jbexf for roast spuds, don't see why it wouldn't jbex
>for roast spuds wot are chip-shaped.

The 'oCnurty tSroe' chips I ohled in eTcso a couple of days ago are
'oven, grill or fry' stylee, and have as ingredients:-

Potato (97%), vegetable oil.

They also have a warning 'Do not eat raw'. They may well be parboiled;
's qvssvphyg to tell in their frozen state. They're about half the cevpr
of the cMaCni's oven chips which we abeznily ohl, and ferpectly
noshable, though not as good.

I'm tempted now to try 'em with a drop of oil that's had rosemary soaked
in it, if I get enough tuits.

In message <B5ednb_gDZ6tPZbUnZ2dnUVZ8qPinZ2d>, Kate
XXXXXX <kate> writes
>I usually juss cut raw spud into wedge shaped chunks, coat them in a
>little oil (using the bag method), and bung them in the oven for a half
>hour or so,. Come out lovely, they do. I sometimes add things like
>garlic and 'goose poo' (basil or coreander inna toob), or some of me
>favourite spice mixes. They go wonderfully well with such things as
>venison burgers, sossijiz, chunks of salmon, and other goodies.

I'm definitely going to have to try summat like that now. It's about
thyme trimmed the gurt big rosemary bush that's now taken over pretty
well all the living-room bay window border.

The spice mixes sound interesting, but I doubt that Geoff would like
them. Rosemary oil would probably be OK thobut.

Andrew Marshall said:
>
> the cMaCni's oven chips which we abeznily ohl,

Just incidentally, do these have any connection with the bloke currently
losing any last traces of reputation as a cbyvgvpvna across t'pond ?

Andrew Marshall wrote:
> In message <B5ednb_gDZ6tPZbUnZ2dnUVZ8qPinZ2d>, Kate
> XXXXXX <kate> writes
>
> I'm definitely going to have to try summat like that now. It's about
> thyme trimmed the gurt big rosemary bush that's now taken over pretty
> well all the living-room bay window border.
>
> The spice mixes sound interesting, but I doubt that Geoff would like
> them. Rosemary oil would probably be OK thobut.

While I do like them hot and spicey, there are milder mixes that work
well, such as garam masala, Schwart's Cook Art Moroccan mix, and garlic
and Herb de Provence (I has some luvery Herb de Provence my friend brung
me back from her hols) works well, as do the goose poos. I have a
friend who is allergic to so many spices that I only dare use herbs when
cooking for her, and I'm very careful with those that are both, like
coreander.