Lard was a big thing decades ago, have you forgot? Anyway you can still get it, so i may try Erns suggestion
I haven't forgotten - I remember my Mum used to buy the big white slabs from the butchers. I thought it was made from cow though, not pig. Looks like I am okay - the vegetable oils used here are mostly Palm Oil, which is pretty healthy for frying as well, although growing it does result in the destruction of the rain forest. I normally buy the bags of frozen crinkle cut chips here. Fry up nicely with lots of vinegar and a piece of grilled salmon.
I do but she tends to cut them too big and I think shallow fry them. I tend not to go round the back to watch what they do - she could be boiling them in water from the toilet for all I know.
They are actually quite nice but not chips - she leaves the peel on as well so its more like a Wedge.
Chip pan? Now, that’s a blast from the past! Haven’t used a chip pan since University days. When I could afford to eat nothing but ****e.
I think chip pans died out for 2 main reasons. 1. Oven chips 2. They used to regularly burn people’s ****ing houses down.
That was the bit I think might have got misunderstood yesterday by Ern in his reply to me. I said I couldn't do any chips, because I didn't have any sunflower oil (that although not said, also meant lard), in that I only have olive oil in the house, and i'm not sure if that can withstand the temp (in so many words) - ie I was thinking of past house fires. Nothing to do with preference of cooking oil/lard.
I used to live with some **** who filled a fryer with lard, the stench was grim as **** and lingered for hours. I ended up getting drunk n chucking the **** out the window.
Beef dripping would be the choice to fry chips. If anyone has been to Rick steins chippy in padstow everything is fried in beef dripping. Best fish n chips I’ve ever eaten. May buy some next time I change the oil in my fryer.
