Jump to content

Recommended Posts

thats good enough for me.


Been a regugular for a long time- but tonight, one of the woodrotettes fish was rotten. Not as rotten as the one 3 months ago, which was truly lifting and gag inducing , but still well off. Cant even be arsed to slog back up and demand a refund this time


and before you start, yes I did email them after the last lot, without a response.


Theres about 4 new F&C outlets in the hood now, we will be giving each one a go


v.poor show

I've not eaten there in there for at least a couple of years but I'd like to give a shout out to my local chish n' fip shop (The Two Brothers) up the other end of the Lane which in my opinion in now the best locally. Certainly the biggest improvement because it used to be seriously bad before they took over. Used to think the one on Underhill was the best but they need to up their game again. Not saying they're bad but they used to be very good. Now, it's just good. And I speak as a man who likes his fish supper on a Friday night.

BTW, this was takeaway, so the full gag effect didnt hit us until were were back at Woodrot acres & couldnt be arsed to trudge back with the remains for a refund. Opened the dishwasher this morning to put away the breakfast dishes and the stench from the plate used for the fish last night is truly appalling - the fish was on the cusp on full blown rotting when we tried to nom it last night. Once is a mistake, twice is too much


Sorry Sea Cow, you had a good few years, but this is the end for you and me.

Fresh fish straight from the market was always the Sea Cow's USP wasn't it?


It's not hard to do fish and chips well. Deep fried food doesn't travel well, nor does it stand being left under a heat lamps for longer than 10 mins ish so the tricky part is doing the freshly fried thing consistently at volume....and that usually means a wait in the shop. Changing the oil regularly is also a basic but adds cost so many places cut corners and string it out. Using different oil also makes a huge difference - one reason those French campsite fries from my childhood tasted so good was because they used sunflower oil.


I know......spoken like a true Scotsman.

If you can be arsed, then theres a fekkin good fish fryer in Camberwell just off Walworth Road. Just up from Arments on Westmoreland road.


He's only a young guy, but fries his fish beautifully. Super thin batter and moist flaking fish for around ?4 a go. I sometimes make a detour to eat a piece all on its own, no chips or anything, just fish.


Love it.

I did call into FC & more the other night (pre drinking )and the carton of chips were good- not those dutch pre cut ones at the seacow, but proper randomly cut ones with varying shades of brown , like olden days ones. May give it a go next time the woodrotettes need their F&C needs

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
  • Latest Discussions

    • An excellent point, ed. I reckon you could possibly get the cheese down to 75g per person depending on how many courses, the cheese media one is using and the accompiaments. A thicker biscuit can really increase the power of your cheese dollar. I'd also recommend putting all the last year's chutneys and pickles from the back of the cupboard in a single Kilner jar, adding a bit of malt vinegar and a grated apple, then attaching a hand written label saying 'Pikey's Pickle: Autumn 2025'.  It's not Megan Markle levels of domestic deceit, but it works every time. Pre-portioning cheese seems arbitrary, but I think acceptable when it's 20 people. It gives people an idea of how much a serving is, and negates the issue of somebody, normally a brother in law or cousin's new boyfriend, not taking their share of the rind. Remember, you're doing them a favour. Somewhere in the room there's an older family member who could see it and never forget. It's disinheritance stuff. It also gives rise to the great postprandial game of 'Cheese!' where guests can swap their share of cheese for another. Tastier than Monopoly and far less cardboardy, cheeses can be traded like currency or commodities. Hard and soft cheeses, dependent on their relative strengths, normally settle at close to parity but I've seen blue cheeses trade at less than half the price.  It's a Stilton lover's paradise, if you can hold your nerve.  Goat cheese lovers can clean up, but need to beware. As volatile as the 1970's Argentinian Peso, it's up and down like a bride's nightie.   I think I'll stick to Neal's Yard, then.
    • Another vote for The Cheese Block on LL but for 20 adults, you'd better be willing to pay a fair chunk of money or hope that they'll be happy with very small amounts of cheese! Other than that, supermarket or search online for a large Christmas cheese hamper and take your pick. For example: https://www.finecheese.co.uk/collections/christmas-selections-hampers (only mentioning them as we had a gift hamper, much smaller than a big Christmas one, from them a while ago and it was very nice). I'm sure there are other excellent options.
    • I think they still have a shop in Borough Market?? https://www.instagram.com/heritagecheeseuk/?hl=en-gb  
    • Sods law in action. I must’ve got lucky.
Home
Events
Sign In

Sign In



Or sign in with one of these services

Search
×
    Search In
×
×
  • Create New...