Chip Butties - Right or Very, Very Wrong?

[moose]

My most recent effort (posted this on the tea thread previously).

Black pepper has no place on chips!

Also, are they open sandwiches, in the Danish style? Very modern.

 

[Numbers]

Black pepper has no place on chips!

Also, are they open sandwiches, in the Danish style? Very modern.

You mentioned the black pepper on the tea thread too, BP is a must for me

Only open for photo, folded over for eating.

 

[Throbbing Angel]

And this raises the question regarding 2 slices of bread.

Fold over or sandwich?

One hand v Two innit.

 

[Throbbing Angel]

I'm not an oven-bottom connoisseur (titter ye not), but there's a stall on Tommyfield market that has this sign:

Yeah that's the market I used to get them from, among other places.

I recall there being small bakeries every other Street or so in the early 1970's. We used to get them from these places also.

 

[stdP]

These are the main shop-bought version available these days. They are good but they aren't the same as 'real' oven bottoms that were made as a way of not wasting the oven space.

So, not a flat or unleavened bread, but a baked less bread I suppose. Chewy. Dense. Fantastic.

Aye, I've had the Sheldon ones (brought some back to London, I've never seen them on sale here); they're better than your typical bap by a long shot but aren't as good as a "proper" barm. The heavier texture of the barmcake is essential for loading it up with butter and vinegar and a mass of hot chips and not disintegrating in the process - as you say it's more bagel-ey than anything else.

If anyone does know anywhere doing anything approximating this stuff in the big smoke, please do let me know since I'm craving one of these now Otherwise I might have to try my hand at baking some on the pizza stone...

 

[farmerbarleymow]

I've had the Sheldon ones (brought some back to London, I've never seen them on sale here)

Presumably you can get them at online supermarkets. The annoying thing is that it seems impossible to get proper stotties outside the NE. They're a bit heavy for chip butties though - like eating a brick.

 

[Ming]

I've had poutine, or something claiming to be poutine, in Liverpool once, can't really comment on whether the chips themselves were more "scouse" or "Vancouvery" though.

I’m from The Wirral so know Merseyside chippies pretty well. The chips here are mostly like Maccy D’s. Plus they have a habit of leaving the skins on (Ugh). The advantage UK chippers have is that big fucking vat of oil stainless steel thingy at the front of the place. You don’t get those over here and that’s the key to great chips. Poutine’s nice. I think because both places have a similar latitude and weather people lean towards stodgy comfort food.

 

[moose]

You mentioned the black pepper on the tea thread too, BP is a must for me

I just don't understand why I don't think it works. I have black pepper on everything. I've been known to have enjoy black pepper sandwich. I tried it again on chips a couple of weeks ago, to make sure, and it was a no from me