When Was The Last Time You Deep Fried Chips?

[barry1010]

Many years ago for me, I make my own chips but they are nothing like real deep fried chips.  I miss them, but I can't say I miss the greasy pan full of fat, or the smell.

My mother's chip pan was rarely emptied and washed.  It was topped up regularly with the used fat from the frying and roasting pans.  I don't think she was unusual.

[Canary42]

Not at all unusual - exactly the circumstances I grew up under.

[bhg481]

We make real chips regularly. A panful of oil on the hob and the chips are wonderful. We have a deep fat fryer but it doesn't make chips like a pan on the gas hob.

It reminds me of a story many years ago when we met someone I'd worked with who had emigrated to Canada and come back on a visit. His wife had been peeling potatoes and cutting them into chips to fry and a young friend of her son had been watching in amazement; he finally uttered "so that's how chips are made". He'd only ever seen oven chips before.

[davebro3]

About a year ago - the pan had had fat in it for quite a while & the chips came out awful. I threw the chips & the fat away. I doubt I'll ever use the pan again.

[ichkeria]

In 1977 our mum's chip pan caught fire and she rushed into the garden with it: attracting the alarmed attention of British trooos patrolling at the end of the street in honour of the Queen's visit to the local uni! 
I've always had a fear of chip pans and anyway you can get them from the local takeaway. Which also had a fire recently ...

[-SharonA-]

I haven't even got a chip oan. But we do eat chips occasionally & they're oven chips.

[davebro3]

There was a tragic case near where I used to live. A young woman returned home after a night out and put the chip pan on to make some supper. She unfortunately fell asleep. The chip pan (fat) overheated & exploded burning up all the oxygen in the flat. Due to the lack of oxygen the fire went out & the young woman suffocated. There was very little fire damage.  

[ichkeria]

I've seen a fire and safety film of what happens when you pour water on one. Flames gobble up the oxygen and whoosh! 
Sorry I know this isn't where the OP wanted to ho with this. I like oven chips anyway ;-)

[Barmaid]

I've got a double deep fat fryer.  I often make chips because Mr Fussy will only eat my chips or chip shop chips and will not touch oven chips.  I always soak the chipped spuds well in several changes of water before par boiling and make sure they are dry before deep frying.  I always do them twice as well.  It's a clat, I wish he would eat oven chips.

[barry1010]

I always double fried the chips, too.  Chip shop chips taste even better after a quick dunk in the chip pan - often did that the day after the night before during my bachelor days.

Chip pan fires were probably the biggest cause of house fires, closely followed by careless smokers.

These days I brush my chips with oil and cook them in my combi microwave.  Quick and tasty enough, but not the same.

I have had electric chip pans and always used them in the garden.

[Barmaid]

I never ever leave the room if I am using the deep fat fryer so I keep a close eye on it.  It is thermostatically controlled too.  The slightest hint of any smoke and it would be off.

[barry1010]

Can I come to yours for two eggs and chips, please, with bread and proper butter and a nice cup of tea?  I'll bring cake, Barmaid

[Barmaid]

Duck eggs or chicken eggs?  I get them fresh from over the road.  Dinner at 7!

[Peter Pedant]

O god I  thought this would be

when was the last time you deep fried a hamster ! hem hem

Sorry about your fren' - the room would  have had to have been sealed... ( poss)

the slow fire from an ignition point and hypoxic environment is the basis of stories of 'spontaneous combustion' inc Mr Crook in Dicken's Bleak House

https://www.britannica.com/story/is-spontaneous-human-combustion-real

discusses it, and in true AB tradition is wrong - Dupuytren in 1830 correct;y identified clothing as an 'external wick' which slowly and completely consumed the contents ( body)

sealed room and hypoxia necessary ( I dont think he defined that)

[Peter Pedant]

It isnt the smoke from an oil pan - but the shimmy-shimmy just before it  lights. I am sure Harry Potter would say 'platus  on toppus!" shazzam !

[youngmafbog]

We use a deep fat fryer, nothing like proper fried chips.  The Oven ones even done with its fancy 'air fryer' are nowhere near as nice.

my mum used to do similar barry, but she didnt leave it in the pan she had a white jug she poured it into and then it was put in the fridge.  It was then often used to scrape off the top on a thick piece of bread with salt and pepper for a snack.  Nothing like a lard sandwich.

Had a chip pan fire too, well my first wife did.  Wrecked the ruddy kitchen, we were only young (I was 23 she was 19), first flat we bought.

 

[jennyjoan]

My mum used dripping from the butchers, fabulous chips

[sandyRoe]

A long time ago.

Chips fried in Whitecap were very tasty.  I think whitecap was pig fat.

[barry1010]

Lard or dripping on toast, fabulous proper grub. We used dripping and lard for chips, too

[barry1010]

Whitecap is lard, sandy, which of course is pig fat. 

[Barsel]

I stopped using fat in this way when I read that used fat can be carcinogenic.

It's been oven chips for me since then.