European Stars and Stripes (Newspaper) - October 06, 1989, Darmstadt, Hesse                                Of shops from Ben Walers Coiner said this is another Choice shop and helpings Are huge hours Are tuesday. Thursday and saturday 11 30a.m. To 1 . Wednesday. Friday and saturday. 4.30 to 10pm. Robin s fish and chips on Prince s Street in Thurso. Scotland senior chief Petty Allicer Richard link says i anybody ale there they would t regret it it s excellent fish and chips " it s open 4  to Midnight every Day. Lechlade fish bar Bur lord Road in Lechlade near Raf Fairford is open tuesday through saturdays 11 30am -2pm.andsp.m. 10pm Brackley fish bar 93 High is in Brackley. Near Raf upper Heyford. Is open monday through saturday. It 30am to ii pm Lemon plaice 21 Shcop St. In Bicester near upper hey Ord. Does business monday through saturday. 12 -2 . And 5 10  monday and tuesday. 5 10 30 . Wednesday. Thursday and saturday and 5-11 Friday nights. Tuck inn. High Street in Edzell. Scotland near Raf Edzell. Is open 10am 10 ., every  g j an order of Mcdonald s regular French Fries according to figures from their brochure contains 32 percent fat again More than the amount of fat Content that Campbell quoted for a portion of chips. Besides the traditional animal fat used for frying Many fish and Chip shops use Palm Oil which contains a High level of saturated fat 40 percent. But rapeseed Oil with one of the lowest Levels of saturated fat is being used increasingly according to Naff literature. Another Oil used is groundnut Oil with 20 percent saturated fal. Campbell said we inf normally take the View hat there is no Good and bad food. There Are Good and bad  fish provides Good Quality proteins and minerals Campbell said but she went on to say that dish and chips is considered a High fat  nutrition experts say that fat should comprise no More than 35 percent of the daily diet. If you have them now and again it s Okay Campbell said. Fish is very similar to lean meat in terms of Vitamin Mineral protein and fat Content according of inf literature. A piece of cod Fried in Batter contains almost 20 percent protein slightly less than beef pork or poultry. Calcium and phosphorous Levels lend to be higher and Iron Levels Are lower in fish than in other meats. The most significant difference Between fish and meat is in the iodine Content. Fish contains 20 times More iodine than meat. But despite thai amount the inf estimates that Only five percent of the total iodine in the average British diet comes from fish citing that people eat relatively less fish than other foods As for the other ingredients in this combo Campbell said the potato a starchy product provides some Vitamin c and the Batter does provide a bit of protein and carbohydrates but nothing  . Fall veggies with hot garlic Oil by Nathalie Dupree Cox news services very Cook needs a few special weapons in the Kitchen. It s what you add to create a Little zip in a recipe making the usual unusual something worthy of comment and Praise. It is the ingredient chefs use when they turn their backs and make an addition no one can see and record. Through the years i be flirted with some of these. Before the English cordon Bleu got hold of  and made  swear off already ground Pepper Lemon Pepper was  instant solution. Now. I have a couple of new ones Pico de Gallo is great when tomatoes Are fresh and i use Pepper Jelly the Way some people use Salt. While Reading William Rica s feasts of wine and food William Morrow & co. Inc., 1987i found one of those magical combinations fall vegetables and a secret ingredient that makes them special hot garlic Oil. I be had a Jar of it in the cupboard for nearly a year and i have used it for everything from salads and vegetables to spicing up a Dull soup. Reading his Book is like talking with an old Friend. Some years ago. Beth and Billy Mckinnon owners of Atlanta s Mckinnon s Louisianne had a dinner party at which a group of us got together and milled around their Large Home Kitchen All of us cooking a Little something in turn. Bill Rice was telling us stories about the wine and food he encountered in Homes and restaurants on his travels including meals on the Queen Elizabeth 2 cruise ship. He talked about cooking classes with Marcella Hazan and Richard Nelson As Well As his Many memories of his own classes at the French cordon Bleu it was one of those special dinners we All remember and speak about when we meet in Jackson miss., or Chicago or wherever. It was the essence of entertaining with food and wine and close friends. At the Lime of the party Bill Rice was executive food editor of the Washington Post. He later moved on to become editor in chief of food & wine Magazine he s now wine and food columnist for the Chicago Tribune. His special love is the marriage of wine and food and this affection runs through the Book with recommendations about what wine to serve with each of the menus his movie night menu Lor example includes a frittata which he Calls Large and a thing of Beauty enough to keep people going to the end of gone with the  he recommends a dessert of chocolate dipped sweets for the Lime when the House lights come on and a modest bottle of bubbly is served. With the arrival of fall there is less to entice the Eye and the palate. Gone Are the fresh red tomatoes and other vegetables of summer. Thai s when i lean most on Bill s special weapon. Garlic vegetables head Broccoli 24 baby carrots scraped 24 Button mushroom Caps cleaned 2 unpeeled Zucchini Cut into 2-Inch Sticks 5 Tablespoons Balsamic or red wine vinegar