baking fool
Senior Cook
mine's a good ol bacon/cheese burger & onion rings (or fries if i have to), beef dip or fish & chips.
i think it's called a french dip in some places, we call it a beef dip around here. it's best when it's on a super crusty bun/roll that won't dissolve in the au jus. some pubs use a soft sub sandwich bun which disintegrates when eating... terrible wikipedia says the two restaurants in LA that claim to have invented it serve the beef dip already 'dipped' but here i've always gotten it 'undipped' & with a little bowl of au jus on the side.buckytom said:baking fool, what's a beef dip? is that a french dipped (in au jus) beef sandwich?
i generally love spicy foods, but not wings. if i get wings i usually get honey garlic, teriyaki or sweet chilli (which are more sweet than chilli)or how about extra spicey buffalo wings, with lotsa celery and blue cheese.
i forgot all about fried kalamari w/tzatziki! that's another bigtime favourite of mine, i can never seem to get enough! (as long as it's crispy anyway... rubbery chewy kalamari is no good)Robo410 said:add to all the above fried calamari n marinara dippin sauce
yeah the best fish AND chips is light but crispy. at some pubs the batter is thick & crusty, at some it's light but soggy, the best is both. i seem to like everything light & crispy... i never noticed that beforeBreezyCooking said:Fish & chips so crisp & light they almost floated off your plate
YT2095 said:a ploughmans lunch for me.