For a moment there I thought it was a very 'high class' establishment that don't serve vinegar on your chips but White Burgundy Talking of light crispy batter, I have often tried the 'Beer Battered Fish' but I cannot taste the beer, is it just me and my taste budsDamn fine BM.
Light crispy batter that melts in the mouth, huge portion of rather nice chips, and a very fine white burgundy to wash it all down.
I must stress that the wine was purchased elsewhere
Well my piece of halibut was good enough for Jehovah!Utter crap W.S we were in Kidwelly this last week and i kid you not in the high street we found a chippy that served us the best chips we have ever had and also it was ran by chinese .
I was stunned that they are now taking over our chips shops too lol,but the chips were perfect not greasy and no burnt bits or small chips.
Liked the picture of your ginger cake but looked a bit brown left it abit long in that beercooler microwave?Where are you ? We are heading to Cumbria tomorrow Just to give you enough time to clear the area
I will let you ask Sharon whether she left it in the oven too long, I am not that brave, I like to eat her cakes not wear themLiked the picture of your ginger cake but looked a bit brown left it abit long in that beercooler microwave?
Was this due to the photo? I still have my ration book from long ago and my mum used to make gingerbread cake you may like to try this one . It was from the war days when we had to save the coupons to get the ingredients .
Half lb of self-raising flower, 6 oz golden syrup , 2 teaspoons ground ginger ,1 teaspoon bicarbonate of soda,quater pint tepid water.
Hope you enjoy it when you make it .
- Place the flour & syrup in a basin.
- Mix the ginger and bicarbonate of soda with the tepid water,add to the flour and syrup, thenmix together .
- Turn into a greased tin 11 by 7in then bake in a moderate oven for about 1hour ,or unttill firm to touch.
- Wrap in greaseproof paper and store in a tin . Do not cut for 2 days.