And the chips. Those chips. I can still taste them. Remember, English “chips” are not quite as large as steak fries. These were all-over golden brown as if they’d spent a sunny day at the beach. They were served in an aluminum tray, sitting in a pool of the most amazingly spicy and delicious curry sauce. I thought they’d be a soggy mess, but boy was I wrong. Divine. And surprisingly, for the next two days I fancied them even more as leftovers after a turn in the toaster oven.
The Link LonkAugust 19, 2020 at 07:07PM
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At The Chipper, fish and chips to revel in - The Virginian-Pilot - Virginian-Pilot
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