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For example, I used to wear more short skirts when I was a bit younger but I don't feel like I can pull those off anymore now. Not sure if it has to do with my age or just the fact that my legs don't look as good as they used to anymore.
But anyway, it's changes like those that seem to have come naturally, although I doubt that those have been very noticeable on my blog. But enough about me even though it's my Birthday and so this day really should be all about me.
Do you think your own personal styles have changed much throughout the years and if so, how? I would love to hear about it! Husmoder skrev:.
Anne skrev:. Karina skrev:. Barbara G Christensen skrev:. Hvor dejligt! Kristine Crawack skrev:. Annette Lizak skrev:.
Annette skrev:. Hej igen. Resten er beskeden forsvandt tilsyneladende. Mette skrev:. Bine skrev:. Tina Hesselager skrev:.
Inga skrev:. Dan skrev:. Fru Hvas skrev:. Lisbeth Skaalum skrev:. Tina Richardy skrev:. Sofia skrev:. Lars Pedersen skrev:.
Mvh Lars. Malene skrev:. Nana skrev:. Vh nana. Mikael tjellesen skrev:. Jens skrev:. Mads skrev:. Signe skrev:. The carbon dioxide in the beer lends a lighter texture to the batter.
Beer also results in an orange-brown colour. A simple beer batter might consist of a ratio of flour to beer by volume.
The type of beer alters the taste of the batter; some prefer lager   whereas others use stout or bitter. In Britain and Ireland, cod and haddock appear most commonly as the fish used for fish and chips,  but vendors also sell many other kinds of fish, especially other white fish , such as pollock , hake or coley , plaice , skate , and ray particularly popular in Ireland ; and huss or rock salmon a term covering several species of dogfish and similar fish.
In traditional fish and chip shops several varieties of fish are offered by name "haddock and chips" , but in some restaurants and stalls "fish and chips", unspecified, is offered; it is increasingly likely to be the much cheaper basa.
In Australia, reef cod and rock cod a different variety from that used in the United Kingdom , barramundi or flathead more expensive options , flake a type of shark meat , King George whiting little more expensive than other fish, but cheaper than barramundi or flathead or snapper cheaper options , are commonly used.
From the early 21st century, farmed basa imported from Vietnam and hoki have become common in Australian fish and chip shops.
Other types of fish are also used based on regional availability. In New Zealand, snapper or gurnard was originally the preferred species for battered fillets in the North Island.
As catches of this fish declined, it was replaced by hoki, shark particularly rig — marketed as lemon fish — and tarakihi. Bluefin gurnard and blue cod predominate in South Island fish and chips.
In the United States, the type of fish used depends on availability in a given region. Some common types are cod, halibut , flounder , tilapia or, in New England , Atlantic cod or haddock.
Salmon is growing common on the West Coast, while freshwater catfish is most frequently used in the Southeast.
In India, the dish is usually based on pomfret fish, and uses chilli paste, and more pepper than would be used in Britain. In chip shops in most parts of Britain and Ireland, salt and vinegar are traditionally sprinkled over fish and chips at the time it is served.
In a few places, notably Edinburgh, 'sauce' as in 'salt and sauce' is more traditional than vinegar - with 'sauce' meaning a brown sauce.
In Ireland, Wales and England, most takeaways serve warm side portions of sauces such as curry sauce or gravy. The sauces are usually poured over the chips.
In some areas, this dish without fish is referred to as 'wet chips'. Other fried products include ' scraps ' also known as 'bits' in Southern England and "scrumps" in South Wales , originally a by-product of fish frying.
Still popular in Northern England, they were given as treats to the children of customers. Portions prepared and sold today consist of loose blobs of batter, deep fried to a crunchy golden crisp in the cooking-fat.
The potato scallop or potato cake consists of slices of potato dipped in fish batter and deep fried until golden brown.
These are often accompanied for dipping by the warm sauces listed above. In the US, tartar sauce is commonly served with fish and chips.
There are distinct regional variations in how accompaniments are added to the meal where it is as a take away — related partly to whether the food is entirely wrapped in paper.
In some shops the customer is expected to add these; in others the expectation is that the server does so. An average serving of fish and chips consisting of 6 ounces grams of fried fish with 10 ounces grams of fried chips has approximately 1, calories and contains approximately 52 grams of fat.
In the United Kingdom, Ireland, Australia, Canada, New Zealand and South Africa, fish and chips are usually sold by independent restaurants and take-aways known as fish and chip shops.
Outlets range from small affairs to chain restaurants. Locally owned seafood restaurants are also popular in many places, as are mobile " chip vans ".
In Ireland, the majority of traditional vendors are migrants or the descendants of migrants from southern Italy. A trade organisation exists to represent this tradition.
Fish and chips is a popular lunch meal eaten by families travelling to seaside resorts for day trips who do not bring their own picnic meals.
The numerous competitions and awards for "best fish-and-chip shop"  testify to the recognised status of this type of outlet in popular culture.
Fish-and-chip shops traditionally wrapped their product in newspaper, or with an inner layer of white paper for hygiene and an outer layer of newspaper or blank newsprint for insulation and to absorb grease , though the use of newspaper for wrapping has almost ceased on grounds of hygiene.
Nowadays [update] , establishments usually use food-quality wrapping paper, occasionally printed on the outside to imitate newspaper.
It promotes fish and chips and offers training courses. It has about 8, members from around the UK. The long-standing Roman Catholic tradition of not eating meat on Fridays , especially during Lent , and of substituting fish for meat on that day continues to influence habits even in predominantly Protestant, semi- secular and secular societies.
Friday night remains a traditional occasion for eating fish-and-chips; and many cafeterias and similar establishments, while varying their menus on other days of the week, habitually offer fish and chips every Friday.
Thus, New Zealanders hear Australians say "feesh and cheeps," while Australians hear New Zealanders say "fush and chups. In the UK, waste oil from fish and chip shops has become a useful source of biodiesel.
From Wikipedia, the free encyclopedia. Hot dish of fried fish and fried potato. For other topics, see Fish 'n' Chips disambiguation.
A standard serving of fish and chips with a slice of lemon and garnish of parsley , served in Blackpool , England.
Main article: English cuisine. Main article: Australian cuisine. Main article: Irish cuisine. Main article: New Zealand cuisine.
Main article: Cuisine of the United States. Main article: Fish and chip shop. Food portal. Chicken and chips — another take-away dish often sold in the same establishments.
Fried potatoes List of deep fried foods List of fish and chip restaurants List of fish dishes Pescado frito Kibbeling Moules-frites Scampi.
New Ethnicities and Urban Culture. Oxford: Routledge. Retrieved 14 February BBC News. Retrieved 16 July United Kingdom: Prospect Books. The world of Jewish cooking: more than traditional recipes from Alsace to Yemen.
Eat My Globe. Retrieved 27 December The Foods of England Project. Retrieved 23 June The Guardian. Retrieved 19 January
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