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Denzil_DC

(8,012 posts)
12. Next you'll be telling me you've never had a tinned spaghetti butty.
Tue Apr 10, 2018, 05:13 PM
Apr 2018

For a proper chip butty, the bread's got to be buttered well, slathered on, so it makes a sort of sauce and lubricates the starch on the way down. Add salt and maybe vinegar (ketchup if you're feeling fancy), and with decent chips (US fries, though UK crisps - US chips - work, too for a low-cal option), it can be a real treat (I haven't had one in years, but my tummy's rumbling now).

Used to occasionally get a takeaway lunch in Dumbarton quite a few years ago. This cafe on the high street had a queue of schoolkids out the door. Their specialty was a "hauf V 'n' chips" - half a well-fired Vienna loaf, split lengthways, buttered and filled with chips. By gum, it took some eating.

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