Comments on: Eamonn’s A Dublin Chipper http://youmadam.com/2008/12/15/eamonns-a-dublin-chipper/ It must be time for a meal to be served... Wed, 04 Jan 2012 13:18:44 +0000 hourly 1 http://wordpress.com/ By: Tyson http://youmadam.com/2008/12/15/eamonns-a-dublin-chipper/#comment-434 Tue, 16 Dec 2008 17:24:53 +0000 http://youmadam.com/?p=934#comment-434 Ok, the fish at Eamonn’s is out. How ’bout we meet at PX for a Manhattan?

Is bycatch another name for frankfurters?

–t.

Madam says: Haddock at Eamonn’s would be IN if they offered it. Last time there was only grouper, cod, and ray. PX: I read somewhere they do not admit Del Ray riff raff. Let’s wear monocles, bowlers, and fake mustaches. Or Che Guevara t-shirts.

]]> By: headbang8 http://youmadam.com/2008/12/15/eamonns-a-dublin-chipper/#comment-433 Tue, 16 Dec 2008 08:57:03 +0000 http://youmadam.com/?p=934#comment-433 In Australia, if you ask for fish and chips without specifying the fish species, you’ll get something called flake. It’s shark. In fact, it’s bycatch.

As the name suggests, rather too flaky to stick together in a proper fillet, even after significant battering. But tasty. And it will always be fish’n'chips to me.

And–heresy!–it was always clear vinegar rather than dark. Egads!

Madam says: “Bycatch.” Could that sound any more tantalizing and delicious? Clear vinegar, an Aussie thing? Or a regional variation? I always saw malt vinegar in the U.K.

]]>