Plant based chips?

elstoof

Deep fry the whole unsliced potato you cowards

Sporky

I use a trebuchet to fire the potato into a slingshot trajectory around the sun, just close enough to bake it to perfection. It freezes on the way back, but is then thawed on re-entry and I catch it on a plate. 

ftumch

Jesus you lot really will argue about literally anything 

thecolourbox

ftumch said:

Jesus you lot really will argue about literally anything 

No we won't

Sporky

thecolourbox said:

ftumch said:

Jesus you lot really will argue about literally anything 

No we won't

I refuse to engage with anyone who isn't a professional chef and/or potato wrangler. 

Emp_Fab

thecolourbox said:

ftumch said:

Jesus you lot really will argue about literally anything 

No we won't

I will.

Sporky

Chant paste blips. Just saying what Big Tuber doesn't want you to hear - do your research! 

Potatoes aren't real. 

GoFish

Aren't cows plant based? Its all they eat!

Kurtis

Are led zep plant based? 

GoFish

Kurtis said:

Are led zep plant based? 

Yeas,  but may contain [Bon] Ham.

BluesLover

Growing up in Leicester, scraps were called scratchings, and if you couldn't afford a bag of chips, you could buy a small bag of scratchings. Which as kids is what we used to do.

WezV

Just had a meal from a small chippy in North Yorkshire.  

Cooked in dripping as standard.  Chips had less crunch than I am used to and by themselves i was not impressed if that was all I was eating. The battered products and gravy made it rather good.  The large portion of Chips was the same as a small back in the Midlands.

CavemanGrogg

WezV said:

Just had a meal from a small chippy in North Yorkshire.  

Cooked in dripping as standard.  Chips had less crunch than I am used to and by themselves i was not impressed if that was all I was eating. The battered products and gravy made it rather good.  The large portion of Chips was the same as a small back in the Midlands.

Large portions up here are verging on American portion sizes, the girlfriend and I usually share a single large chips, and have loads left over, more than enough for both of us the next night.

WezV

Yeah, the one near me does a large portion that feeds either 4 of us, of just me and the wife with leftovers for salt and pepper chips the next day.

stufisher

Had a craving for chips tonight so had to go old school.

4 good sized Bartlett rooster spuds peeled and sliced into medium sized chips, washed, drained and dried.
1.25 l (ish) of Crisp'n Dry (no beef dripping available) heated to 12/15 on induction hob.
Traditional, manual chip basket 1/4 full
Fried until golden brown
Drained and transferred into bowl lined with kitchen roll
Generous addition of salt
First four slices of a fresh sliced white loaf
Chips loaded onto one slice, HP sauce drizzled evenly across all of the chips.
Lid added
Two handed lift and then total scoffery ... accompanied by a mug of strong Yorkshire tea.
Second buttie constructed and scoffed accordingly.
20 units of insulin injected to compensate for carb load.

Stuffed and felt like a king   

CavemanGrogg

stufisher said:

Had a craving for chips tonight so had to go old school.

4 good sized Bartlett rooster spuds peeled and sliced into medium sized chips, washed, drained and dried.
1.25 l (ish) of Crisp'n Dry (no beef dripping available) heated to 12/15 on induction hob.
Traditional, manual chip basket 1/4 full
Fried until golden brown
Drained and transferred into bowl lined with kitchen roll
Generous addition of salt
First four slices of a fresh sliced white loaf
Chips loaded onto one slice, HP sauce drizzled evenly across all of the chips.
Lid added
Two handed lift and then total scoffery ... accompanied by a mug of strong Yorkshire tea.
Second buttie constructed and scoffed accordingly.
20 units of insulin injected to compensate for carb load.

Stuffed and felt like a king   

We leave the skins on potatoes whenever we make chips at home, which isn't often as it's £3.20 for large chips at my local chippy, and the chips they do are bloody hard to equal never mind beat.

Emp_Fab

I always parboil mine then leave them to cool before deep-frying in at least two stages with increasing temperature.

It's worth the effort I think.

bertie

they dont need to cool per se,  just need to stop steaming.  Steam surrounds the chip in the hot fat and "boils it"  and lessens the chances of a good crisp chip  - or roastie come to that.