This is what I look forward to, is it?
(Actually, I’d eat it…)
Come on, you’re far worse than the Brits when it comes to grammar. The American Revolution did not save you from a missing comma.
I’m having an aneurysm trying to find out where you think a comma needs to go.
After the chips, I guess?
Okay, it ain’t for everyone.
But, you never have peas and mashed potatoes, then have them get mixed up with some gravy? It’s delicious, even if the peas are canned.
Chips/fries just add extra texture to the basic idea, with a little of that brown goodness frying causes.
Shit, I could pan roast some peas, make some nice brown gravy, and do up some camp fries, throw it down and nobody would complain once they ate some. It’s the execution in the pic that makes it look yucky. Not saying the texture of what’s in the pic is ideal, but it’s not going to be worse than smashed potatoes and gravy. The peas being mushy is a thing that not everyone likes, but it isn’t going to be a problem with the fries giving some tooth to it.
I’d at least try the version in the pic because the basic flavor combo is a sure bet.
I just don’t understand the point of mushy peas. I’ve had them three times and each time every other component of the meal was better. It’s not like they’re there for their texture. I guess if you’re a new parent and you run out of baby food it’s convenient to be able to run out to the local chippie and get some.
Think of mushy peas like British hummus. It’s literally just mashed up beans and you can dress it up however you like.
I like mushy peas on toast with sliced tomato, salt and pepper and a drizzle of toasted sesame oil.
It’s a kinda similar concept to refried beans I think. Add a bunch of lard and it’s like a condiment almost.
Tbh, mushy peas are an acquired taste, and they aren’t my graduated favorite. But, if you start with good peas, they really add a lot of flavor to dishes like that. You have to think of them more like bullion cubes or whatever, they’re something to provide a bump of green flavor and thickness.
Well, except when they’re a side of their own, and that’s not exactly an easy taste to acquire as an adult
- The peas honestly need to be Marrowfat peas, it makes a difference
- Add lard or beef drippings
- Avoid the premade trash most pubs (and restaurants) serve.
But even so, it’s still pretty mid imo. Just like grits in the southern US; yes I will eat it if served as such, no I won’t pay for it.
Just like grits in the southern US; yes I will eat it if served as such, no I won’t pay for it.
You take that back, you dirty thing!
The thing about grits is that they will basically taste like whatever you put in them. So to me, saying you don’t like grits says you don’t like what you put in them.
You ever had hominy grits? Some people think that cornmeal is grits, and you’re dead right about them having a very flat taste. But hominy grits? There’s a bit more to them. Yeah, you gotta salt and pepper them, maybe some butter, but they have this earthy, kind of bread like taste.
The process that turns corn into hominy changes it a lot.
Mind you, cornmeal mush is pretty tasty by itself, but it’s a flat, one note taste.
I’ve always been a little befuddled by folks saying grits only taste like what you put in them. I mean, I know not everyone tastes things the same way because our tongues, noses, and brains process things differently. It just kinda amazes me how many people can’t taste the richness in grits. Makes me sad for them too, the way I’m sad cilantro tastes like soap for me lol.
Legit, if anyone comes across this, try picking up hominy grits, and not the instant kind. Cook them up with just salt and pepper, with butter at the end. Give that a try and see if it can taste that earthy depth or not. I know the instant grits aren’t as good for sure, and I’d hate to think of anyone missing out on that yummy goodness.
Fwiw, hominy itself is also worth trying at least once.
Cheese grits are good. Plain grits are a blank canvas for butter and pepper, and I’d rather have mashed potatoes or veg for that tbh
I mean, salt and pepper go on everything. Butter too for most things.
But there’s flavor in there, that’s just the grits. And that’s true of both real grits, aka hominy grits, and cornmeal mush that some folks call grits.
Man, this is one of those times I wish I could cook online. I responded to another comment about what I taste in grits, and that it could be the kind of grits that is messing things up for folks. I’ve never had anyone turn down seconds of grits, and I do them up just with salt, pepper, and butter. And that includes damn yankees ;)
I just want everyone to be able to enjoy that flavor I taste because it’s just so fulfilling. All earthy and bready. I love me some potatoes too, but grits have way more taste for me.
Those look more like french fries than real chips.
But honestly, don’t knock it til you’ve tried it. That’s some pretty tasty food, and better than a number of dishes we have in America.
Ngl it looks pungent in that pic but that food is hella tasty. I lived a couple years in the UK and learnt to love it.
(Yes my french mother would guillotine me for saying this).
The American equivalent is watching “football” whilst eating a boiled Pigs Anus in a plastic skin, accompanied by a beer that is essentially diluted water.
I know which I’d rather be doing
I could reduce the photo ingredients to sound gross too
Those are the mushiest and brightest green peas I have ever seen. 🤢 Shit looks like lumpy, artificial guacamole dip.
that’s because they’re “mushy peas”: peas that have been allowed to grow over ripe, sundried, rehydrated in water and baking soda, rinsed and then boiled. This removes all the natural coloring, making them grey, so then green food dye is added (E133 and E101).
Is this supposed to make them more appetizing? Because it’s not working.
It’s hilarious seeing people in this thread try to explain it.
This “dish” looks like a dog was sick and either vomited or shit on a plate (honestly both) and people pay money to eat it.
Yeah because it’s fucking tasty, cunt.
“Let’s fry potatoes and make them nice and crispy only to dump a cup of slop on top of it to make them all soggy again. And vinegar for some reason”
Edit: Maybe they weren’t even crispy to begin with, idk, not eating that shit
It’s like poutine, but with peas instead of the best part
You ever had a samosa though?
I love samosas. Smack some chutney on these fries and I may be on board
That 100% tastes banging.
Those “chips” don’t even look fully cooked I bet they soggy af
As far as my knowledge and experience tells me a chip will only brown in a deep fat fryer once the oil absorbs carbon. Brand new fresh oil does not change the colour of food. I’d suggest that the chips may well be crisp - but the optic suggests not.
