What Do You Put On Your Chips?

The Backwards Man

Don't normally eat chips, I'm more of a poundies man, but I got drooked on the way home from the pub tonight, and feeling a wee bit sorry myself, so I took off my soaking jeans and I'm now sitting in my jocks eating homemade chips (Pipers) clattered in vinegar and nothing else listening to Shoot To Thrill on repeat.

What do you like on your chips?

maryishere

Ten grand , Vegas, all on red.

ciano1

Donner meat, cheese and sauce!

Tipperary Fairy

Wtf is drooked?

The Backwards Man

maryishere wrote: »

Ten grand , Vegas, all on red.

If I asked what you put your chips on, great answer!:pac:

The Backwards Man

Tipperary Fairy wrote: »

Wtf is drooked?

Soaked to the skin

SureYWouldntYa

Aromat

Or as it's better known, golden coke

PirateShampoo

Vinegar, salt pepper and drowned in gravy.

Rattser

A sprinkle of salt and lashings of vinegar(if you don't have acid indigestion after eating fish & chips, you didn't have enough vinegar).

Junkyard Tom

Curry sauce.

ProudDUB

Salt and vinegar and lashings of it. A bit of curry sauce too, for dipping, not too much though. It has to be decent curry sauce. The smell of that mass produced, cheap as chips (har har har) curry sauce that they serve at places like Croke Park, make me want to gag.

Zaph

What are poundies?

PennyWren

SureYWouldntYa wrote: »

Aromat

Or as it's better known, golden coke

Wonderful stuff! Everyone looks at me like I'm a weirdo when I say that

Rattser

ProudDUB wrote: »

Salt and vinegar and lashings of it. A bit of curry sauce too, for dipping, not too much though. It has to be decent curry sauce. The smell of that mass produced, cheap as chips (har har har) curry sauce that they serve at places like Croke Park, make me want to gag.

The food in Croker is absolutely horrendous. Especially considering the price. And I say that as someone with a stomach like a horse and who would generally happily eat any sort of grub.

Rattser

Zaph wrote: »

What are poundies?

Champ mash. Or what those from Ulster call it.

Arrow in the Knee

Chef Brown Sauce on my chips.

The Backwards Man

Zaph wrote: »

What are poundies?

Spuds and milk, some people put onions through it too

Lights On

Usually just a pinch of salt, but when the mood takes me a bit of honey & parmesan cheese is the business!

Stigura

Gravy. Yes.


God, yes!

ProudDUB

Rattser wrote: »

The food in Croker is absolutely horrendous. Especially considering the price. And I say that as someone with a stomach like a horse and who would generally happily eat any sort of grub.

It really is horrendous. It would be great if they had all those vans from different companies in their forecourt, that Leinster Rugby do at home games at the RDS.

Usually just salt.
Possibly some gravy, curry, pepper sauce or a sprinkle of grated cheese if readily available.
Not too keen on vinegar, find it too overpowering (though I like salt and vinegar flavour crisps).

Ketchup, mayonaise and brown sauce are all condiments of the devil and can go straight to hell where they belong. :mad:

mansize

Arrow in the Knee wrote: »

Chef Brown Sauce on my chips.

You mean Chef Sauce. There's no brown in the name.

Me? Salt.

Arrow in the Knee

mansize wrote: »

You mean Chef Sauce. There's no brown in the name.

Chef make Red Sauce aswell.

Tipperary Fairy

I mostly just have mayo, not a fan of salt or vinegar.

Here they have poutine, I'm curious to try it. Sounds awful though.

p38

Got to be coleslaw

mansize

Arrow in the Knee wrote: »

Chef make Red Sauce aswell.

Chef make Tomato Ketchup

alcea

Garlic Mayonnaise and a little grating of cheddar cheese.

The Backwards Man

mansize wrote: »

Cher make Tomato Ketchup

If you could turn back time . . .you'd edit that

mansize

Now I'm up cooking frozen chips... (Not as nice as freshly chipped Roosters)

qo2cj1dsne8y4k

Dijon mustard

mansize

The Backwards Man wrote: »

If you could turn back time . . .you'd edit that

Well I can't do that, no there's no turning back...

mansize

LexieOnRale wrote: »

Dijon mustard

Far from Djion mustard you were reared... (Unless poster brought up in France...)

mansize

Anyone else suffer manky Kandee Ketchup when they were a kid?

Now that, was Red Sauce!!!

The Backwards Man

mansize wrote: »

Anyone else suffer manky Kandee Ketchup when they were a kid?

Now that, was Red Sauce!!!

They had a brown one as well, didn't they?

mansize

The Backwards Man wrote: »

They had a brown one as well, didn't they?

Yes, watery shight

mansize

Went with salt grated cheddar with mayo and ketchup on the side

donegal_man

Depends what I'm having the chips with. If it's fish and chips then coleslaw, if sausages or similar then ketchup and if chicken goujons then either garlic mayonnaise or chilli mayonnaise. I just realised, I eat a lot of chip combinations

Potential Underachiever

Heinz Ketchup and plenty of salt and of course a few slices of bread.

Rattser

ProudDUB wrote: »

It really is horrendous. It would be great if they had all those vans from different companies in their forecourt, that Leinster Rugby do at home games at the RDS.

I suspect that someones grubby paw is getting greased to ensure that doesn't happen. Would really enrich the match day experience though, wouldn't it? Few different cuisines and take out to choose from.

I brought a few American friends to the Dublin and Westmeath game last summer. They queued up and got a semi raw hotdog. Instead of queueing back up to complain I just gave them mine.

Rattser

Tipperary Fairy wrote: »

I mostly just have mayo, not a fan of salt or vinegar.

Here they have poutine, I'm curious to try it. Sounds awful though.

Dive right in. The Canucks do decent chips. Poutine is the business. It's basically fancy cheese and gravy chips. Tasty though.

mansize

Had two lots now in bed

Gluttony is a sin isn't it...?


Not that I'm bothered, I'm done for for much worse anyway 😜

Rattser

Potential Underachiever wrote: »

Heinz Ketchup and plenty of salt and of course a few slices of bread.

Chip buttys can't be beaten. I'm more a Kingsmill batch man when it comes to that regard.

And Kerrygold, but that's a given, right?

mansize

Rattser wrote: »

Chip buttys can't be beaten. I'm more a Kingsmill batch man when it comes to that regard.

And Kerrygold, but that's a given, right?

I don't like chip buttys

Potential Underachiever

Rattser wrote: »

Chip buttys can't be beaten. I'm more a Kingsmill batch man when it comes to that regard.

And Kerrygold, but that's a given, right?

It's all good regarding the bread, I've tried and enjoyed many many varieties. Correct you can't beat a chip butty, I like to throw some potato scallops in with it too, I'd recommend it!

Sorry for de railing the thread slightly they're not things you have 'on' your chips as such!

La.de.da

Potential Underachiever wrote: »

Heinz Ketchup and plenty of salt and of course a few slices of bread.

This. With thick batch bread and a mug of strong tea.

Stigura

mansize wrote: »

Now I'm up cooking frozen chips... (Not as nice as freshly chipped Roosters)

Does this count? I'm a McCains Crinkle cut man, myself. Gravy with those.

Chipper chips? (Presumably Roosters?) I'd go salt 'n vinegar

jacksie66

This post has been deleted.

Billy86

Rattser wrote: »

Dive right in. The Canucks do decent chips. Poutine is the business. It's basically fancy cheese and gravy chips. Tasty though.

Fecking magic on a plate this time of year or with a hangover! Tipp Fairy, if you're in Toronto smokes poutinery is decent but ultimately a chain, top gun steak in Kensington is great poutine, but toma burger addictions pulled pork poutine is one of the best things I had all of last year. It's not the finest of dining for a national dish of sorts, but poutine sh*ts all over any (admittedly grand for the most part) drunken chipper chips+stuff combinations we have at home.

It can be hit and miss in pubs tho iv, because if the gravy gets added too early is can all turn into a seriously sloppy mess, and not really in a good way.

J Mysterio

No one has said Mayonnaise? Mayonnaise.

J Mysterio

Billy86 wrote: »

Fecking magic on a plate this time of year or with a hangover! Tipp Fairy, if you're in Toronto smokes poutinery is decent but ultimately a chain, top gun steak in Kensington is great poutine, but toma burger addictions pulled pork poutine is one of the best things I had all of last year. It's not the finest of dining for a national dish of sorts, but poutine sh*ts all over any (admittedly grand for the most part) drunken chipper chips+stuff combinations we have at home.

It can be hit and miss in pubs tho iv, because if the gravy gets added too early is can all turn into a seriously sloppy mess, and not really in a good way.

How do you say Poutine though? I keep on pronouncing it in my head as though it were potatoe liquour from the hills.

Billy86

J Mysterio wrote: »

How do you say Poutine though? I keep on pronouncing it in my head as though it were potatoe liquour from the hills.

Poo-teen (yummy!! ). I wasn't definite either since it look French and there's that whole Quebec thing. On it's own it's great, but pulled pork or smoked meat ones are ridiculous.

On a unrelated note, beer and cheese soup is addictive like crack, how it isn't a staple in Ireland (perfect for our weather and diet) is a mystery to me. Easy to make and reheat, pretty cheap and keeps for a good long while in the fridge too. Can't recommend the stuff enough!