Making Fish & Chips (Served With Mushy Peas) 

Yeah It brings me back to the old youtube where people just uploaded whatever they wanted to and people would hover around the people that they liked. this channel is one of my favorites, and i do have notifications on and watch all the videos, because there is a good chance I'll like what he puts out.

@The Bloody Doctor that makes them better, tighter knit community

My thoughts exactly! I subscribed for the scambaiting videos primarily, but after a while I decided to give his other videos a shot and I'm glad I did!

Yes, he's always up to new and very interesting mischief..... it's addictive and informative viewing!

I love this dudes channel. It’s weird. I couldn’t watch this kinda stuff from anyone but him.

Hi Jenny!

Who's jenny

@@pingmah7545 his wife you doo doo

I thought that's normal? I always give the better part to whoever's with me.

@@pralineys it is normal for kind and considerate people, but some folks are used to being around pushy "me me me" people their whole lives (we all know the type) so it's kind of remarkable when they see someone doing small kind gestures like that

Well said! If you were to ask me what is one of my favorite inventions, I would answer: a blanket.

I love Bob Ross. I still have a lot to learn from that man.

Never met a fish and chip i didn't like! If you're cooking, I'm eating. Great job 👍

@@AtomicShrimp - Bob Ross was, and always will be, one of the coolest blokes. He had a very interesting life. I'm rubbish at art, but I loved his show - I went to watch one on youtube some time back, and spent about six hours watching his shows. One of the trailers for the 'Deadpool' movie, had Deadpool (Ryan Reynolds) dressed up as Bob Ross. A friend of ours saw the trailer and had no idea what we were amused by, so I showed him a clip of Bob painting. Our friend pointed to Bob on the screen, and said: "That bloke is awesome!" Indeed he was.

@burteriksson not sure what you’re on about. He rarely apologizes for anything-but rather points out firmly and kindly that people are talking nonsense-and what on earth would he be sued for? They’re CHIPS

"You're enjoying it wrong" "Waaah" etc

@@EggBastion 😂 ‘zactly!

I can't blame them for being passionate but they do confuse alot of people when people want to try it out for themselves lol

Same mate I hate al dente pasta, gets stuck in yer teeth and tastes unpleasant. 🤣

I agree with your notion of enjoying things how you like it, but you should maintain the distinction between casual/personal and proper objectives. Pasta snobs are annoying, but the other side would be uninformed folks spreading false information about certain standards, traditions, methods, etc. Obviously this doesn't apply to 99% of cooks making home food. I just wanted to give my 2 cents on a polarizing topic.

His overall theme is curiosity on the everyday stuff and resourcefulness. It's a wholesome take on what we deal with

1st time here? Random is his whole identity! He even said once, "If variety offends you, dont bother staying!"

@@nghtwng1572 I think it's actually quite intriguing because it's the complete opposite of what a youtuber is 'supposed' to be doing on their channel.

@@lunamooncat7926 Totally Agree With You! 😁 His unique channel is what makes it such a pleasure to watch! 😁

I watched his before this one.. he did an excellent job! he seems to be a really good cook

The world feels small sometimes

I had fish and chips (though the fish was in tacos) for lunch and it still made me hungry.

For me carbs on carbs is ok because they cancel each other out.

Double carbs is always a win win. Especially if you've had one of 'Those' days. But not every day, though.

@@brianartillery I actually thought about this video on Sunday evening and ended up yielding to fish and chips for Monday's lunch. Usually a once or twice a year occasion for me, but I made sure to go to the local bakery and get some extra carby buns to add to the grandeur.

@@edwardbirks1558 they don't, dork

@Misspol222 It must have been providence that I found your comment, but I have to ask a couple of control questions, before asking my actual question to you. Are you yourself greek? As in Poledouris and Theodorakis or Zorbas, greek? And secondly, are you a decent cook, with good knowledge and execution on the recipes you do? Because if the answer to both of those is yes, then I could really use your help. You see, I recently picked up some Moussaka from a shop, it was ready-made, but by an in-house chef, made fresh the same day. But I was a more than a little bit disappointed, and for a couple of reasons. Firstly because there was way more potatoes than meat, but that's not even the biggest question that I have for you. It's because of Moussaka containing cinnamon. But just to be clear, I'm sure they had some recipe they followed, but to me, I could really taste the cinnamon, and therefore giving me more of a porridge vibe, as we usually eat our porridge with cinnamon and sugar on the top. And while I'm sure the recipe might be supposed to have cinnamon in it, I think they might have been too light on the other spices, making the cinnamon come through even more, as it packs a flavorful punch, even in small amounts. So my question is this, are you supposed to taste the cinnamon like that, and it's just something one has to get used to, or do you think they might have messed up? Because I haven't eaten Moussaka often, but the first time, I made it at home, with one of those "kits" you can pick up at the store, and I don't remember it tasting like that. And I also want to ask if there isn't supposed to be a decent amount of meat to potatoes ratio, or did I just get unlucky? But most importantly, the one I had recently, seemed otherwise bland, and low on meat, but with a noticeable cinnamon note to it. And since I've only had Moussaka 3 or 4 times in total, including this latest disappointment, I hope that you as a greek, can give me the rundown of what a real authentic greek Moussaka is supposed to be, and taste like? And do I just have to get used to the flavor, or did they in fact butcher one of Greece's most famous dishes? Because the cinnamon part was bad enough on its own, but like I said, it was otherwise bland, and low on meat. And if I remember anything about greek food, from visiting there (Kos island) back in '95, is that it's full of flavor, but not overly spicy, but full of herbs and spices, much like the Italian cuisine. But all in all, in terms of spicyness, more on the balanced/medium level. And really delicious, if done right. But that Moussaka I had just a couple of days ago, was quite the disappointment. And sorry this was long, but I hope you still took the time to read it all, and answers to the best of your knowledge and abilities. Thanks in advance, from Beat. 👋😊

@@JarodMoonchild1975 Jesus Christ paragraphs man.. use them! No wonder he hasn't replied 🤣

@@JarodMoonchild1975 are you using aubergine in your moussaka,the finished dish should be fluffy and light

Pretty random but I'd love to hear what thrash you enjoy. I adore German thrash myself (Sodom, Destruction, etc) and Slayer too. American "pizza-thrash" never appealed to me. Slayer is among the American bands which I enjoy.

I'm not much of a metal-(subgenre)-aficionado, but I do appreciate it from time to time. So I happened to be listening to Mr. Bungles latest release "The Raging Wrath Of The Easter Bunny Demo", which is a formidable re-recording of their 1986 first demo tape of the same name. Extremely talented musicians, and a *very* different album from their other albums.

So far, I have enjoyed your comments in a couple of different videos. The Shrimp has an amazingly positive comment section.

decompressing from a shift watching a man on the other side of the country making wholesome food whilst I eat my processed ready meal is the timeline I am stuck on for now lol

I'll give this a go tonight, thank you for the tidbit!

No. If you take a look at Hector Blumenthal's recipe on here, you will learn how his Method is considered possibly the best in the world, and that's by chefs from all over the world. His is scientifically designed and based upon those principles. His takes a long time, be prepared. I shall try this recipe and method . I shall use Olive Oil as for me, it's the best. Personal.taste. I note your chips were cooked about three times going by the final colour.

I had no idea.

Better to have eaten and lost than to never have eaten at all. ❤️

@@PittsburghSonido That made me cry a tiny bit.

One year my parents happened to book a holiday on Menorca for the family, and the hotel we were in was primarily frequented by Brits. I got introduced to what I'm gonna call the "anything butty" there - some guys would put really anything in a roll, be it chips, spaghetti (with sauce) or even paella. Also, tea and cake in the afternoon, and three snacks (including a midnight one) which were always sausages, chips, and I forgot what else. Great time all around.

@@rolfs2165 'even paella', you sir have not tried a toast sandwich! 😉

+1 for the cob team.

exactly what i was thinking, like cultures shaking hands

Without all the chemical bleach..

@@cgavin1 What chip shops have you been going to? 😳

Fresh oil never seems to brown well until it's slightly broken down.

The crossover I didn’t know I needed!

Nice seeing you here.

Pea wet 👌

oooh did nay expect this

I was absolutely not expecting to see you here, but I am here for it!!

That's funny, I was wondering if Jenny would accept an elderly sister-wife! 😂

Which was what I enjoyed in Huddersfield, 64 years ago, with plenty of 'scraps'. Drooling!

It kind of is a thing with the Afghan population in Pakistan. They have this thing called an afghan burger - afghan flatbread rolling chips, vinegered zucchini, hot dogs (beef) or slices of pepperoni (beef), and a healthy dose of curried mayonnaise. God, nothing makes me happier than chips with flatbread.

Chip butties oh yes a wonderful secret of british cuisine

You call it fish fry, right?

In the US, the right texture is usually achieved by double frying them. First at a lower temp, then pull them and let them cool somewhat, then back in at a higher temp to finish and crisp up the outside. For what it’s worth.

@@psidvicious for a number of years i was a chef here in the uk and thats exactly how we did our chips, around 4 mins blanching in oil at 140C then drained and cooled thoroughly. to finish they get fried in oil at 185C until golden. if you chill them for a day after blanching they get the best crispiness and fluffiness when fried.

I might have to try that because they got a good deal on some potatoes lately

@@psidvicious I have also oven bake them with southwestern seasoning

@@bipolartorecovery1485 if your doing it on the hob i reccomend getting a thermometer that reads to 240C so you can manage the oil safely. its the most common cause of fires near me because all the students do it and it gets too hot and catches fire

No I think that would ruin it. TV channels require people to be very specific about something other than him being specific about something that interests him

Shrimp TV!

@@bipolartorecovery1485 yup, TV is death to creativity.

TV when he has a RU-vid channel? OK Boomer!

@@bipolartorecovery1485 Not always. River cottage is an example of when it can be about a little bit of everything.

batter scraps! Yes. I remember chip shops giving them away free to kids with no money (or who just said they had no money)

@@AtomicShrimp one of my friends would always ask for them because they were free. They’re known as scratchings where we grew up.

I always ask for scraps with anything I order from the chippy!

I always imagined it to be like overdone split pea soup with less liquid.

@@johnsteel6008 It’s more bland. Traditionally you put malt vinegar on it. (Don’t knock it until you’ve tried it.)

@@sallyintucson If I can find any of that malt vinegar I think I'll try it one night. Just in case though, would you have a recommendation for another vinegar that would fall into the range of "close enough"? We're kinda limited here in small town Mississippi unfortunately.

@@johnsteel6008 Malt vinegar tastes VERY different than other vinegars.

kosher salt FTW!

Not sure I have seen that one, but I will check it out. I have a plan afoot to try a 'vegan fried fish' experiment of my own, using Parasol Mushrooms

Thanks for the tip!

SortedFood also has a vegan fish and chips video. One of the fish replacements they used was (canned) banana flower.

Yes, that was interesting, didn’t he use celeriac? I am not even vegan but love Julien’s channel.

@@AtomicShrimp do you have the show Jamie 30 minutes or less meals? He's British but I'm not sure where the show is produced. Have you ever dipped your chips in honey? Or mayonnaise? Greetings from Delaware USA

I want to know where he found thw vinegar dropper

Omg if u like malt vinegar try cider vinegar

When I was 6 years old, my parents (born and raised in Dublin, Ireland) immigrated here to the US. I remember being vary conscious of learning "American" words for things. like "chips" for french fries. Couch or sofa was "chesterfied". Cookies were biscuits. Growing up, we ate potatoes a lot and I stilll love them. For dinner, we'd have boiled or mashed. At a very young age, I learned to peel and cut potatoes for "chips". Knelt on chair at kitchen country. Used a knife and became very adopt at it. Used vinegar at home for years and then switched mainly to ketchup because that's all they served outside of home.

@@sampolchow5724 look for a reagent bottle on bangood. I now have the same.

@@arx754 couch for me has always been 'settee'. I suppose that's a regional thing from where I am in Britain

Neat tips. Can you actually taste the dried chillis? How much do you have to add before it imparts a flavour? Or is there another reason for doing it?

@@EvaAdorable Honestly, you can't taste the chilli much if at all but I feel for some reason that they amplify the flavour slightly, so I just throw them in out of habit. I should experiment with that a little more. The important thing though is the salt and baking powder. The salt brines the potato, whereas the baking soda lets them get crispier by increasing the pH, breaking down the pectin on the outside of the chips, which increases the surface area and therefore the crispiness.

@@novapariah8135 That's really interesting about the pH and pectin! When you make pretzels sometimes you boil them for 30 seconds in a baking soda bath. Maybe something similar is happening there.

@@EvaAdorable I think so, yeah. The alkalinity makes the pretzel rise less around the edges so it gets a chewier crust

I totally agree about almost over boiling the chips.. i do similar when i cook my roast potatoes

Of course I don't support cannibalism xD

I really should do that

@@AtomicShrimp I guess "Mange Tout" wasn't an overstatement.. especially with Weird Stuff in a Can

Chip butty is what a fry sandwich is called in the UK and theyre fab.🤣👍

My local chip shop does masala fish. It's lovely. Interesting fact. It's also a drive thru fish and chip shop.

Got to say that beef dripping does make superb fish and chips - haven't had them that way for a long time (I think a couple of years ago on the seafront at Great Yarmouth) but they were memorable. I think eating them on the beach somehow improves the experience too

You jammy sod!

@I love coconuts They don't sell it by weight, you just order Fish and Chips or Special and Chips, lol.

It's actually a bit of lab glassware - the larger size of these: uk.banggood.com/Clear-Glass-Dropper-Dropping-Reagent-Storage-Bottle-Lab-Glassware-w-Ground-Glass-Pipette-30-125mL-p-1260380.html?gmcCountry=GB&currency=GBP&createTmp=1&ID=533361&cur_warehouse=CN

Excellent, many thanks!

@@DirkMilus I also was admiring that and thought “what a perfectly efficient dispensing method.”

@@AtomicShrimp Hopefully your acetic acid is diluted enough! Great channel, some truly random content and I had never considered a chemistry pipette bottle for vinegar... until now! :D

@@AtomicShrimp awesome idea! You should market them at ten times the price LOL

That sounds hard. How's that going?

@@bipolartorecovery1485 I'm still waiting for them to show. They haven't sprouted yet.

Yeah, I would normally leave the skins on as a preference myself, but wanted to keep this as 'classic' as I could

@@AtomicShrimp i personally like my chips a bit more golden, but i couldnt tell if it was just the white balance making them look less golden. Superb video as always!

Maybe the vent doesn't go anywhere and it's one of those carbon filter ones. Not being patronising, but might be worth a check if you don't know!

> I'm reasonably certain that the vent over my stove goes nowhere. That's definitely a possibility, you can either hook them up to a pipe that goes outside, or you operate them in a circulating mode where they just blow the air out the top again. In that case you have to make sure there's a filter in it to catch the grease, and to change the filter regularly. (And I don't mean the metal mesh, but like a cotton wool filter inside.) The vinegar bottle looks like something you'd find in an old-time pharmacy.

Many stove vents in apartments put the air through a poor filter that catches some airborne fat, then exhausts it back into the kitchen a few inches higher up.

A British sandwich I recommend you try is tin tuna and HP brown sauce. Try it my friend. Delicious!

nah a full english breakfast does that for me ;)

Not a proper cuppa?

I'd eat a full english breakfast every day (without the beans, I hate beans)

@@cahallo5964I know this is unrelated, but what is black pudding?

@@eTurd basically just blood