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Kaizer Billimoria

Hello Sir,
I have been an avid follower of your ebcb blog. Congratulations on your publication. I shall lap up hte book once it comes to Bangalore, India.

Have a great day,


Came via diamond geezer, I'm dreaming of a big juicy fry up...though the bacon bit can get tricky round these parts...


Hi Russell,

As a connoisseur of EBCB, you must have had your fair share of frozen chips within the platter?

Now I'm sure you can tell fresh from frozen...?!

My eyes (and mouth) are wide open to the fact that, of necessity, sometimes, these chips, of all shapes and sizes, were not caught fresh this morning.

But, you know what? A great cafe can do wonders with a bag of the frozen kind! It's all in the frying, of course.

I've often suspected frozen, and many times, I've enjoyed them immensely.

Freshly cut, odd shaped chips are undoubtedly far and away supreme, but I'll eat perfectly fried frozen chips with my EBCB anytime a proprietor choses to serve it.


Ian Ridsdale

Hi Russell

We love your site down here in New Zealand, not a bad place itself for the odd EBCB. The fellow Pommes and I in my office look forward with relish (no pun intended) to the latest serving of EBCB on your website, and recognise some of the places you have surveyed.

Your analysis of chips (above) is superbly written, can't think why you didn't want to put it in the book?



Andrew McGleish

Wot,no Haggis?

anyway... there is such a thing as bad chips, although I've not had them for breakfast... take some lovely Pembrokeshire new potatoes, but don't boil them and serve with butter, instead, work them with your chip shop magic... and they turn into slimey, inedible abominations. The only excuse could be that the chip shop was in Pembrokeshire so maybe they were the only tatties they could get.

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