To think that gravy on chips is illogical.. and working class...

[vinegarandbrownpaper]

My heart sinks when I have a meal with fries and (it IS always) a working class server decides without asking that any liquid on the plate is there solely to turn something that is clearly cooked for crispyness into mush. Its the same with beans or anything.

Its double illogical (which I think is a class thing) because NOT doing that means you can have soggy and shit or crispy and lovely, whereas once a fry even remotely touches mush, its fucked.

I know about Iceland, but are all working class meals flavourless gullet swilling mush? Is that where it comes from?

Chips and gravy- not a fan of.

Chips and mayo - yum
Chips and ketchup- yum
Chrips and beans- yum
Chips and curry sauce- delicious!

Why is being illogical a class thing? I think it's a human thing.

This thread is a life saver, I'm recovering from food poisoning, I haven't eaten for days and I finally feel like food... chips, cheese and gravy!

oh and I live in West Sussex. Still love the "working class" food

ive never had gravy and chips, i like rice and gravy. I am working class.

squoosh My stunningly beautiful rosy cheeked server, plonked my plate down and said, "There you go my lovely". I was charmed.

Chips and gravy always make me feel better if have had a dodgy tummy.
Chips cheese and garlic after a night out.
Parmo chips and garlic mayo and sometimes salad if from takeaway as you pay extra for that. Usually comes with meal in a restaurant. And not just cheaper establishments sell them, naice places do too here.

chips and gravy is the food of gods; cheesy chips are a close 2nd (with mayo) - chips, gravy and cheese is just wrong

The thing with ostrich (and kangaroo) is to treat it like venison and not overcook it.

moneysox I may risk the chips and gravy. let's pray this cures my tummy hell.

Sadly for me as a born-but-expat Smoggie I have still not managed to try a Parmo. I saw them ready-made in the supermarket last time I was up, but that's just wrong.

Feeling hungry now.....

I agree chips should not be soaked. I feel the same with roast dinners. Gravey is for meat only and each person should add Gravey as suits them.

I think it's more a poor manners rather than class issue to serve a meal as you like with no thought for others.

To the pp who asked - I make my (proper Norrrrven) graaaaaave with the arse end of whatever meat got stuck to my roasting tin and all the juice and burnt on bits of deliciousness, stock, flour and (the secret ingredient) a great big slug of Vermouth. No word of a lie, it improves bloody everything from gravy to bolognaise to pies...

I want my chips very thick, crunchy, smothered in cheese and the whole thing drowned in gravy. And I want a wodge of buttered bread to wipe the plate afterwards.

My DH is from The Land Of The Parmo and we make our own quite often. His recipe for the best parmo ever is breaded chicken escalope (we have substituted pork escalope when we got desperate in the past), a layer of my white Bechamel sauce with extra cheese mixed into it, a mix of melted cheddar and mozzarella (so you get stringy and cheesy). For special occasions, he even serves it up with a soupcon of BBQ sauce drizzled over the cheese, and, of course, chips on the side.

I very much like a parmo but sometimes, I find it a bit too cheesy (hangs head in shame) BUT you can combat that by removing a little of the Bechamel. Some places that spring to mind Newcastle, I'm looking at you, the ratio of chicken escalope to Bechamel to cheese is 1:3:1. I find a better ratio is 1:1:1, or even 2:1:1. Yes, I math'ed it up!

I'm working class. I hate gravy or beans on chips.

You sound very contemptuous of the working class.

YABU.

Ooooh, and on a side note, to ensure an adequate chip to gravy ratio, I like to soak mine in the gravy, then squish them individually a bit with a fork, flip 'em, squish again and then eat - it adds a little time but the extra gravy you get is worth it!!!

Jesus, I've spent too much time thinking about this...

Surely you mean Jus not gravy op

Oooh, I tried a Parmo for the first time this year, while visiting my dp's family. I had never heard of it before but it is amazing!!! I hope it catches on in the rest of the UK.

It's the "middle class servers" I take issue with, ruining my delicately fried potato with enough red wine jus to sail a yacht in. Classless bastards

hahahaaaaa gotcha op, posh people call then chipped potatoes

try harder.

Looney.
Hth.

Chips and gravy must be a northern thing, I have lived in Surrey my whole life and never seen this in a chip shop. I guess it's a bit like here we have breakfast, lunch and dinner and northerners have breakfast, dinner and tea.

Loving those correct parmo ratios WyldChyld, do you think they'll work on ostrich steaks

2/10

A gravy chip here was a must have after a night drinking not sure what it has to do with class though...

I still enjoy them now

The only liquid that should go anywhere near chips is vinegar. Forget gravy, curry sauce, beans, mayonnaise and red wine jus. Just vinegar on my chips thanks with salt. And NO pepper.