stevemaskery

Hi Megan, I don't live in Stoke any more (I escaped years ago :) ) but tell me more about your launch, I'm not too far away.

You may be interested in this thread on UKW. You'll need to log in to see the pictures, though, I think. It uses a shop-made sub-fence to hold the workpiece down and in, and keeps my fingers and stack away from each other.https://www.ukworkshop.co.uk/forums/post1209805.html#p1209805CheersSteve Maskery, Workshop Essentials

Well the only way is to try it really. I've never tried frothig it up with sugar as you would do traditionally, but if you try it and it works please let me know.It doesn't last for ever in the freezer, but it does last a long time - months not just weeks. But I've been on a low-carb diet for the last year. Lost 18lb so far, but I really miss my home-made bread. Plus, if I do eat bread now, just a bread roll for a burger, say, I have a terrible night's sleep afterwards.RIP Steve's bread, I fear :(

Here in the UK we have Maris Piper. King Edward are good, too, when they are new season, not so good when they are old.I use corn oil, but peanut oil is also excellent. We used to get it in litre bottles, but these days I only ever see it in small bottles for dressings. In posh chip shops (they are "chips" here, rather than "fries") there is a move back to using lard or beef dripping, which is what we had when we were kids. Stinks a bit though.I parboil mine for about 3 minutes, dry them, then do the first fry at about 130C, so that is a bit cooler than you do. Second one at 180-200C. Great results.I have heard of the fry-from-cold-oil approach, but the problem with that is if you have a lot to do. You can really do only one batch that way.Thanks for the 'Ible, the w...

Here in the UK we have Maris Piper. King Edward are good, too, when they are new season, not so good when they are old.I use corn oil, but peanut oil is also excellent. We used to get it in litre bottles, but these days I only ever see it in small bottles for dressings. In posh chip shops (they are "chips" here, rather than "fries") there is a move back to using lard or beef dripping, which is what we had when we were kids. Stinks a bit though.I parboil mine for about 3 minutes, dry them, then do the first fry at about 130C, so that is a bit cooler than you do. Second one at 180-200C. Great results.I have heard of the fry-from-cold-oil approach, but the problem with that is if you have a lot to do. You can really do only one batch that way.Thanks for the 'Ible, the world does not need more chips, but it definitely needs better chips!BTW Salt and vinegar is the traditional seasoning over here.