-=> JIM WELLER wrote to RUTH HAFFLY <=-

 DS> I like malt vinegar on my fries.

 RH> I"ve tried it, like it but it's hard to find most places.

 JW> It's completely common in Canada thanks to our British heritage. You
 JW> guys threw away all your English heritage years ago! [g]

It's fairly common here - but you have to look for it. It's going to be
with the cider and wine vinegars. Not with the white vinegars which take
most of the shelf space.

 RH> We tried 5 Guys once, and were quite disappointed

 JW> I haven't had the opportunity yet but they are very highly regarded
 JW> by most US burger enthusiasts. You must have hit a bad one or a good
 JW> one on a bad day. Perhaps you should give them one more chance.

They are nothing special - except for their gimmicky *huge* order of
Fries. I first met them at Dulles Airport (Washington DC) when I was
flying in for an echo picnic at Dale Shipp's.

And there is an outlet in the local maul. I tried them locally and was
not impressed enough to return. There are many other, better venues.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sir Winston's "Good Companions" *
 Categories: Seafood, Potatoes, Dairy
      Yield: 4 Servings
 
      2 lb All-purpose potatoes
      2 lb Firm white-fleshed fish
      1 c  All-purpose flour
           Salt
      1 lg Egg; beaten
    1/3 c  Milk
    1/3 c  Water; approx
           Oil for Irving
           Malt vinegar
 
  Peel and slice potatoes. Cut into strips about 2 1/2" long
  and 2" wide. Leave in cold water until ready to cook. Wash
  fish; wipe completely dry. Cut into strips or pieces about
  3" X 3".
  
  Meanwhile, in a medium howl combine flour, salt to taste,
  egg, milk, and water. Whisk until batter is smooth. Leave
  at room temperature about 30 to 40 minutes.
  
  WHEN READY TO COOK: Heat shortening or oil in a deep-fat
  fryer to a temperature of 375-|F/190-|C. Preheat oven to
  250-|F/120-|C.
  
  Wipe dry the potato strips and deep-fry them in the hot
  oil, several at a time, until golden and crisp. With a
  slotted spoon transfer to paper towels: let drain. Keep
  warm in the preheated .
  
  For the fish, whisk batter. Dip strips or pieces of fish
  in batter, let excess drain back into bowl.
  
  Fry, several at a time, in hot fat until just cooked
  through and golden and crisp, about 3 minutes per side.
  With a slotted spoon, transfer to paper towels; let drain.
  Keep warm while frying remaining fish.
  
  TO SERVE: Arrange potatoes and fish on a platter. Pass
  salt and vinegar separately to be sprinkled over fish and
  chips.
  
  * "The Good Companions" as Sir Winston Churchill
  affectionately called fish & chips, have long been a
  popular Gaelic culinary duet, in fact an institution.
  
  RECIPE FROM: http://www.recipelink.com
  
  Uncle Dirty Dave's Archives
 
MMMMM



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