28 August 2013

Chips on shoulders

You might have thought that we had more important things about which to argue.  The Independent reports on a major controversy:
It is a gastronomic preference that has long divided natives of Scotland’s two biggest cities. But Edinburgh’s long-standing love affair with salt ’n’ sauce on its fish and chips has brought cries of racial discrimination from a Glaswegian.
Tony Winters, an electrical engineer, was told he would have to pay a 25p surcharge for tomato ketchup in an Edinburgh chippie. He now plans to take his complaint to trading standards officers....
As the debate over sauce choices rumbled across social media, Paul Crolla, the owner of the chip shop in question, defended his decision. “Fish and chips is an Edinburgh thing and people want salt and sauce on it,” he said. “If it was up to me I wouldn’t give anyone ketchup because it ruins the whole thing. Salt and sauce goes with fish and chips, anything extra should be paid for.”
Me?  I regard anything other than salt as an abomination - brown sauce, red sauce, vinegar, they detract from the crispiness of the batter.

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