WEBVTT - Short Stuff: Fish n' Chips

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<v Speaker 1>Hey there, and welcome to the short Stuff. I'm Josh,

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<v Speaker 1>there's Chuck, there's Blinmey, old bloody old Jerry, and this

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<v Speaker 1>is short stuff everyone. I get you every time, Buddy.

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<v Speaker 1>I don't think there's a single short stuff intro that

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<v Speaker 1>I haven't made you snicker. They're also silly. I love it.

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<v Speaker 1>I'm glad you like it. So we're talking about chippy's. Yeah, man,

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<v Speaker 1>So apparently chips what we call in America French fries

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<v Speaker 1>what they call him France just fries um are called

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<v Speaker 1>chips because it's short for chipped potatoes, which is just

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<v Speaker 1>cutting up a potato and frying it. Apparently that's chipping it,

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<v Speaker 1>which I don't know. Does that explain cream chipped beef?

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<v Speaker 1>Like do you cut up beef and fry it and

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<v Speaker 1>then add it to like a creamy sauce? Is that

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<v Speaker 1>where that comes from? I don't think it's fried, I think,

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<v Speaker 1>or is it? I don't. I'm asking, buddy, Uh, well,

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<v Speaker 1>you have the light bulbleabo of your head. I thought

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<v Speaker 1>that meant you had an idea, not a question. No, no, no,

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<v Speaker 1>that's a question mark. Okay, I have a light bulb

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<v Speaker 1>in the shape of a question. Mark. I think chip

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<v Speaker 1>beef is just the the quality of the beef is

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<v Speaker 1>sort of chipped off. I don't think it's fried. It

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<v Speaker 1>might be wrong. I like that that. Okay, well, we're

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<v Speaker 1>not talking about cream chip beat far are we now

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<v Speaker 1>talking about fish and chips. We're talking about chippies, fish

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<v Speaker 1>and chips. That chippy is a fish and chip shop. Uh.

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<v Speaker 1>They're synonymous with the United Kingdom, of course, and I

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<v Speaker 1>ate fish and chips every time I've been over to

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<v Speaker 1>the United Kingdom. You're sure you probably had a little bit.

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<v Speaker 1>I never have, really, I know, I feel like a

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<v Speaker 1>total jerk, but the researching this made me definitely guarantee that,

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<v Speaker 1>well next time. Well, I mean, there are plenty of

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<v Speaker 1>great things to eat in the United Kingdom that are

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<v Speaker 1>known in the United Kingdom, like tika masala. Sure right,

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<v Speaker 1>did you have any of that? Yes? Okay, plenty of that.

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<v Speaker 1>But fish and chips they hit their boom in the

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<v Speaker 1>late nineteen twenties. There were about thirty five thousand chippy's

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<v Speaker 1>in the UK. Uh now there are about ten thousand

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<v Speaker 1>and change, and they served three hundred and sixty million

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<v Speaker 1>meals a year in the UK. Of fish and chips

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<v Speaker 1>that's equal to three hundred and sixty million big mac meals.

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<v Speaker 1>That's right, And you might be thinking to yourself, this

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<v Speaker 1>has probably been going on since the dawn of time

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<v Speaker 1>over there, they've been frying up fish. But no, no,

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<v Speaker 1>it was only a couple of hundred years ago. You

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<v Speaker 1>would have to go back and ask for fish and chips,

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<v Speaker 1>where they would just look at the cross side, oh

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<v Speaker 1>oh sort, what a right right, and kick you out

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<v Speaker 1>of the shop because it was a tannery. It was

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<v Speaker 1>a tannery. But it all goes back very interestingly to

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<v Speaker 1>Sephardic Jews, all the way back apparently to the at

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<v Speaker 1>least the eighth century in Spain, where um safari two's

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<v Speaker 1>lived and thrived and worked and played and observed the

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<v Speaker 1>Sabbath or shabbitt or Sabbath it's in there um, which

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<v Speaker 1>meant that they were not allowed to cook from sundown

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<v Speaker 1>Friday a sundown Saturday. They're already eat, they just weren't

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<v Speaker 1>allowed to cook. And I believe that's still the case.

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<v Speaker 1>So um the Sephardic Jews of Spain said, you know what,

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<v Speaker 1>I'll bet if we took some fresh fish and we

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<v Speaker 1>battered it lightly and fried it, it would taste really

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<v Speaker 1>good still, you know, by Saturday afternoon. They were right.

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<v Speaker 1>They were right, and so frying fish took off and

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<v Speaker 1>it became basically synonymous with Sephardic Jews, and they started

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<v Speaker 1>to travel far and wide. Um. They were pushed out

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<v Speaker 1>of Spain and then later Portugal, once Spain and Portugal

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<v Speaker 1>got married and so um, they started to travel the

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<v Speaker 1>world and wherever they went with them, they took this

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<v Speaker 1>fried fish recipe with them everywhere, that's right, and they

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<v Speaker 1>would sell it on the streets in England, um with

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<v Speaker 1>little like uh, it's sort of like the the cigarette

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<v Speaker 1>lady would come around back in the day cigars cigarette

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<v Speaker 1>exactly selling it on like a tray with a strap

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<v Speaker 1>around their neck. Um. Which, by the way, Portland, Maine,

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<v Speaker 1>on the sidewalk, you can get oyster shucked from a cart.

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<v Speaker 1>I did not see that. Like, just walk up and say,

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<v Speaker 1>just give me a couple of oysters. It's like shuck

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<v Speaker 1>about type of thing. Do it right, now, here's some money.

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<v Speaker 1>I would just follow that guy around the I can't

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<v Speaker 1>say I had the best saltwater taffy I've ever had

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<v Speaker 1>in my life that I purchased on the coast of Maine.

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<v Speaker 1>Oh really, oh, just not even close. And I had

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<v Speaker 1>eight lobster rolls between Boston and Portland, Maine over four days.

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<v Speaker 1>That's nice, man. And uh, because I wanted to kind

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<v Speaker 1>of find my favorite and I did. That's good. Where

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<v Speaker 1>was it? It was at the Sea Salt Gourmet Shop

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<v Speaker 1>in Cape Elizabeth. Okay, it's delicious. We did you get

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<v Speaker 1>a T shirt? And the worst one I had was

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<v Speaker 1>in the airport? Oh? I combat that's like playing slots

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<v Speaker 1>in the Vegas airport. Is this not the same? I

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<v Speaker 1>was flying out and I was like one more yea.

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<v Speaker 1>So it's just like slots in the Vegas airport. So

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<v Speaker 1>Jewish immigrants are selling these in England. Even Thomas Jefferson

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<v Speaker 1>vis it at England and wrote about fried fish in

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<v Speaker 1>the Jewish Fashion And it took trains and railroads to

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<v Speaker 1>really spread it out of London and far and wide

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<v Speaker 1>throughout the UK because all of a sudden you could

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<v Speaker 1>get fresh fish uh two far away places really fast.

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<v Speaker 1>And it was a pretty big hit. It was a

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<v Speaker 1>big hit. But again now we're still just talking about

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<v Speaker 1>fried fish. The Chips haven't made an intro yet, so

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<v Speaker 1>we're going to um leave you hanging for now as

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<v Speaker 1>it were, Um, wondering will the chips ever come? We'll

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<v Speaker 1>find out right after this message break. So I'm dying

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<v Speaker 1>to know. Have the chips come? The chips are coming,

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<v Speaker 1>finally could So it's funny to think of because you

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<v Speaker 1>think of potatoes is like super Irish. Um, you think

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<v Speaker 1>of chips is super English. But they were actually South American.

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<v Speaker 1>I mean, like the potatoes that we know and love

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<v Speaker 1>today weren't really brought to Europe until the maybe the

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<v Speaker 1>end of the fifteenth century, from the earliest explorers of

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<v Speaker 1>South America. Yeah, and people weren't eating them up, like

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<v Speaker 1>they were hard and weird and everyone's like, I can't

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<v Speaker 1>even eat this stuff. It's not even edible. So it

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<v Speaker 1>took you know, Belgium's popular for their fries, yes, because

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<v Speaker 1>they do it right. They do do it right. And

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<v Speaker 1>that's where the whole fried potato things started. Well, actually

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<v Speaker 1>in Spain in the sixteenth century. Um, but then they

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<v Speaker 1>brought them north to what was called then Spanish Netherlands,

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<v Speaker 1>which is now close to modern day Belgium. And here's

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<v Speaker 1>the deal. They would cut these things up into fish

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<v Speaker 1>shapes and fry them. These fishermen would, which is like

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<v Speaker 1>the cutest thing ever to do, and thisteenth century it is.

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<v Speaker 1>But I don't think there has any connection whatsoever to

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<v Speaker 1>fish and chips, does it. I don't think so. I mean,

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<v Speaker 1>I think this historian said, basically, they eventually got to

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<v Speaker 1>Great Britain in the eighteen sixties and it just kind

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<v Speaker 1>of coincided with the Sephardic Jews selling these fried fish meals,

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<v Speaker 1>and it all just sort of went hand in hand, right,

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<v Speaker 1>So um again, they think that Sephardic Jewish fried fish

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<v Speaker 1>peddlers said, hey, man, I really like this idea of

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<v Speaker 1>frying um potatoes too. I'll bet this would go really

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<v Speaker 1>well with my fried fish. And there's a couple of

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<v Speaker 1>claims of the first fish and chip shop or chippies um,

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<v Speaker 1>one in London and one outside of Manchester in Masville

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<v Speaker 1>and where Masville as that spelled mz Ville Okay after Morrissey. Yeah,

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<v Speaker 1>I love it, but I think it's actually called Mosley Mosley, Yeah,

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<v Speaker 1>but Masville is what I call Mosley. Now I got

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<v Speaker 1>to Okay, so the one here Manchester was definitely like

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<v Speaker 1>kick in, but by eighteen sixty three, the one in

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<v Speaker 1>Londerhood Lounderhood, Mausville in Lounderhood. I love that in the

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<v Speaker 1>neighborhood in London. Uh. Bow, I don't know if it's

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<v Speaker 1>Bow or bow. But this was in eighteen sixty and

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<v Speaker 1>they claimed to be the very first one to sell

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<v Speaker 1>that combo and good old Lunderville yep, Lounderville and Masville.

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<v Speaker 1>So um, no, Londerhood under hood. You already it already

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<v Speaker 1>evolved again. So this is the eighteen sixties when the

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<v Speaker 1>definitely the latest that the first chippies were established. And

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<v Speaker 1>by the find which as far as I know, applies

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<v Speaker 1>only to the turn of the twentieth century, right okay, Um,

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<v Speaker 1>by by the turn of the twentieth century, the beginning

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<v Speaker 1>of the twentieth century. They they are just everywhere. I

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<v Speaker 1>think you said thirty five thousand, and its peak in

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<v Speaker 1>uh the nineteen twenties. Even by nine there was something

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<v Speaker 1>like thousand of them in the UK. And um, just

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<v Speaker 1>to keep morale going during World War One, I'm Prime

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<v Speaker 1>Minister at the time, David Lloyd George ordered that fish

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<v Speaker 1>and chips and everything associated with making fish and chips

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<v Speaker 1>be kept off the rational list. Yeah. They wanted to

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<v Speaker 1>keep people happy. Yeah, And I think it worked, and

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<v Speaker 1>so much so that in World War Two Um Churchill

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<v Speaker 1>did the same thing. Right, that's right, he said, you know,

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<v Speaker 1>keep this fish and chip thing going because they are

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<v Speaker 1>good companions. There's a little bit of Schwarzenegger in there.

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<v Speaker 1>It was so in that war at Normandy on D

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<v Speaker 1>Day apparently, and identify er. A secret code for the

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<v Speaker 1>Brits is they would yell out fish and they would

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<v Speaker 1>wait for a coded response. And I love how this

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<v Speaker 1>house Stuff Works articles has barely coded uh chips right

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<v Speaker 1>and be because Germans would figure it out and say

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<v Speaker 1>chips and sush. That was Schwartzenegger for sure. Sure it

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<v Speaker 1>was a little weak for Schwartzenegger. Here's the deal. I

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<v Speaker 1>like mine with Chartar sauce. I didn't see anything about

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<v Speaker 1>charter sauce in here. Oh yeah, I think that maybe

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<v Speaker 1>I don't know. I might be wrong, but that feels like,

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<v Speaker 1>even though it's a French thing in origin, an American bastardization.

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<v Speaker 1>But that's just me guessing, because nowhere in here did

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<v Speaker 1>I see anyone in the UK eating Tartar sauce. I

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<v Speaker 1>might be wrong, Uh, I think it might have been

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<v Speaker 1>in the image on this House Stuff Works article well

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<v Speaker 1>that means nothing. But there's also in the article there's

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<v Speaker 1>a blob of green um, which is apparently what you

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<v Speaker 1>will find it served with in the North England. Yep,

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<v Speaker 1>mashed peas, which, according to Dave Ruse, who wrote this

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<v Speaker 1>house Stuff Works article, um are way better tasting than

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<v Speaker 1>they look. Yeah. I had that in Dublin. I had.

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<v Speaker 1>I went to a chippy and got some peas. Also

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<v Speaker 1>obviously malt vinegar on everything. Yeah, I've come to like

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<v Speaker 1>that too. I remember growing up at Long John Silver's,

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<v Speaker 1>like I my family actually lived a Long John Silver's,

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<v Speaker 1>and I was like, this is gross stuff. And now

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<v Speaker 1>I'm like, I have I guess a refined palette or something,

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<v Speaker 1>because I just I do shots of that stuff. Yeah,

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<v Speaker 1>I didn't like it when I was younger either, or no,

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<v Speaker 1>I fully get it. Um, you gotta have your salt

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<v Speaker 1>as well. And apparently in the UK they love the

0:11:33.200 --> 0:11:37.080
<v Speaker 1>curry sauce and uh, we'll even go with the ketchup

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<v Speaker 1>every now and then. Yeah, and then what I always

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<v Speaker 1>think of fish and chips being served in because it's

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<v Speaker 1>a street food like through and through, even though there's

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<v Speaker 1>chip shops like it was originally from the streets. You

0:11:47.520 --> 0:11:50.720
<v Speaker 1>know what I'm saying. Um, and it would be served

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<v Speaker 1>and I think even in the chip shops too. It

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<v Speaker 1>would be served wrapped up in yesterday's newspaper, which originates

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<v Speaker 1>in World War Two where paper was in short supply,

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<v Speaker 1>so they somebody figured out, what, We'll just use yesterday's

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<v Speaker 1>newspapers to serve fish and chips in this kind of cone.

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<v Speaker 1>Found up in a cone, dumped some some chips, almost

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<v Speaker 1>said fries, I'm sorry UK. Also I'm sorry about Brexit, uh,

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<v Speaker 1>and then put some fried fish usually fried battered cot

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<v Speaker 1>on top and there's your fish and chips. But apparently

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<v Speaker 1>that went out in the Thatcher era. I'm sorry about

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<v Speaker 1>Thatcher too. Yeah. I wondered about people walking around dear

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<v Speaker 1>Old Lenderhood with uh like newspaper inc. Getting on their chip.

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<v Speaker 1>I wonder if that happened. I don't know. I'll bet

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<v Speaker 1>it did have to do with something with becoming a

0:12:33.280 --> 0:12:36.880
<v Speaker 1>little more health conscious, like this printer's inc. Soaking into

0:12:36.920 --> 0:12:39.240
<v Speaker 1>the hot oil that we're ingesting is probably not good

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<v Speaker 1>for And all of the third arms that children were

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<v Speaker 1>growing in the UK suddenly went away, right, you got

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<v Speaker 1>anything else? Uh? No, I'm just gonna shout out Gales.

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<v Speaker 1>That was the first fish and chip place that I

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<v Speaker 1>ever went in London back when I first went in

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<v Speaker 1>the mid nineties. And I am looking right now as

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<v Speaker 1>you can see it as still open and that is

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<v Speaker 1>in notting Hill and I didn't That was before the

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<v Speaker 1>moving notting Hill. So I was cool before country was cool.

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<v Speaker 1>We need to get your Gaels T shirt and uh,

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<v Speaker 1>what was the name of the lobster role place? Uh

0:13:14.360 --> 0:13:18.440
<v Speaker 1>s Salt with the letter C Salt gourmet shop. Oh,

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<v Speaker 1>that is cute. We need to get you those T shirts. Okay,

0:13:21.160 --> 0:13:24.079
<v Speaker 1>let's do it. Well. You can read a pretty interesting

0:13:24.160 --> 0:13:27.040
<v Speaker 1>article by Dave Rouse on how stuff Works about fish

0:13:27.040 --> 0:13:31.360
<v Speaker 1>and chips. Uh, and that means since I said that short,

0:13:31.400 --> 0:13:37.000
<v Speaker 1>stuff is over stuff you should know is a production

0:13:37.040 --> 0:13:39.880
<v Speaker 1>of I Heart Radio's How Stuff Works for More Podcasts

0:13:39.880 --> 0:13:41.920
<v Speaker 1>for my Heart Radio because at the iHeart Radio app,

0:13:42.000 --> 0:13:44.800
<v Speaker 1>Apple Podcasts, or wherever you listen to your favorite shows.