Quote:
Originally Posted by SirWinston
Dogfish goes under the name of 'Rock' in the UK, and the irony about the ammonia comments above is that most (usually Northern) Brits soak the whole newspaper wrapped collection of fish N chips with malt vinegar. It does make it hard for the batter to stay crunchy, though......
Me, I was fine without the vinegar, and rock really wasn't all that different from cod or haddock when battered and fried.
BTW, about the British cuisine - a lot of the comments here are about 20 years out of date. Back then it was bloody awful, but now there are a lot of seriously good (British food) restaurants and food serving pubs that belie the old stereotype.
And before anyone comments that I am merely defending the old country's cooking, I fully agree that there are some places that are still as bad as they used to be (and I've found a lot of both good and bad places over here, too!!), but there has been a huge improvement.
I've actually had stranger stuff in Kenya and Canada (seal steak, anyone?...)  |
But wait, the newspaper is soaked with vinegar along with the rock? Wouldn't that leach the print into the fish? And isn't a lot print done with lead-based ink? Maybe this is a stretch...
I used to work with a fun bunch of "Roast Beefs" and their lunch would consist of a going to the sleaziest pub in town and washing a greasy hamburger down with a couple of Bass ales and then staggering back to work. That was bad enough, but they used to pine away for their steak and kidney pies....yucch.
And then there are the Haggis's. What's up with that?
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