Vinegar seeps from the tip of the newspaper cone and its sharp aroma rises with the gentle steam. Oozing beef fat oils my fingers and the tang of salt seasons my tongue.
I gasp, and suck in short pulls of air to cool the blistering heat of the freshly fried potato. Beneath the log pile of chips the crisply battered fish is glistening, ready for me to break open its brown-dog shell and reveal the softly flaking flesh inside.
A taste from my past: fish and chips has not tasted so good for years.
24/01/2011
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