Text 258, 71 rader
Skriven 2006-04-12 10:44:05 av Glen Jamieson
     Kommentar till en text av Dale Shipp
Ärende: FROM AUSTRALIA 467 60412
================================
 -=> Quoting Dale Shipp to Glen Jamieson <=-

 GJ> The obligatory pile of chips ("fries" to Americans) which were served
 GJ> with every salad were good, home-made quality, and shared with
 GJ> everyone else.
 DS> 
 DS> The chips we have gotten in Britain were not like most American
 DS> fries. A lot of the time, American fries are thin (say the size of my
 DS> little finger nail, 1/4 inch or less) and cooked to a moderate
 DS> crispness -- then salted a *lot*.   The British chips were much more

I have seen, and even tried eating these, from McD or similar.  Too
salty for me, and the texture is unpleasant, particularly when cold.

 DS> substantial, usually being thumb thick (1/2 to 3/4 inch).  While they
 DS> were cooked to being done through and through, I would not have
 DS> called them crisp. They were usually moist and begging for a good
 DS> slathering of malt vinegar and salt.  Closest thing we have here
 DS> would be called steak fries, except that they are usually wedge
 DS> shaped instead of square in cross section like FF and British chips

We do have the "wedges" here, but the traditional chips are the
British style, when properly done made from boiled potatoes, cut into
square section pieces of 10 - 15 mm side and deep fried in animal or
vegetable fat.   The outside should be slightly crisp, with soft,
uniform inside.   Usually only lightly salted if served as a side dish
with hot meat or fish and cold salad, all on the one plate.  Like
baked whole potatoes, they still remain more or less edible when cold.
The wedges are often served by themselves as a snack with a sour cream
or a mayonnaise dip.

Thin slices of potato, deep fried crisp and flavoured with salt or
chicken extract are known as "crisps".

Something that I have not tried, but would like to:

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Krepik Bawang / Spicy Onion Chips
 Categories: Malaysian, Asia-se, Cakes, Snacks
      Yield: 1 Servings
 
           -Flour- wheat
           -spice- curry powder
           -fish- dried anchovies
           -;ground onions
           -salt
           -spice- chilli powder
           -water
 
  Mix the wheat flour with the curry powder, ground anchovies, onions,
  and salt in a bowl. The mixture is then divided in two and one half
  is coloured with chilli powder. A little water is added to each
  portion and each is kneaded into a smooth dough.
  
  Each lump of dough is rolled out into strips. One yellow strip is
  placed on top of a red strip, then both layers are rolled up tightly
  together and thin slices are cut from them.
  
  Deep fry briefly in hot oil.
  
  From: SOUTHEAST ASIAN SPECIALITIES By: CULINARIA ISBN 333 89508 909 5
  Typed by: KEVIN JCJD SYMONS
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)