Jeff posted a log and pictures of his golf tour in Scotland here. Thanks, Jeff.

A couple of people made comments about Fish and Chips, and I didn't want to add this to Jeff's thread and run the risk of detouring the subject at hand.

If you like fish, or fish and chips, and have had the real thing, then you know what I mean. If you have not, and you ever go to the UK or the Republic of Ireland, then get some.

I simply love fish and chips, and want to share my recipe with you.

Fish and Chips
fish fillets
flour
baking powder
beer
malt vinegar

Get started
Start the peanut-oil-filled deep fryer so that it comes to temperature. Chilled fillets are best; however, chilling is not necessary.

Make the batter
In a good sized bowl (a bowl big enough for all the fillets and batter), add 1 heaping teaspoon of baking powder to each cup of flour and mix thoroughly. Add beer, folding in such that the batter attains the correct consistency. This is important: the consistency one seeks is that of a thin pancake batter. (Not too thin, not too thick. After a few batches you will know exactly what I mean.) Add the fillets, one at a time, until all fillets are covered with batter.

Fry
Cook the fish. Overdone fish is to be avoided. I cook the fish until the floating fillets turn deep amber.

Serve