Oi, fash. One assumes that you know how to make basic chips properly, of course, but

**7evens** · 02-01-2016, 03:16 PM

These are unashamedly quite superb and another monstrous time saver. I thought I'd gag at the concept but these really are very good.

**Sir Charlie of Nicholas** · 02-01-2016, 03:19 PM

**Sir Charlie of Nicholas** · 02-01-2016, 03:20 PM

**Berni** · 02-01-2016, 03:23 PM

I must admit that, when I do fish and chips, I simply cut them thick and cook them in one go at about 180 for that authentic chip-shop style chip.

**Sir Charlie of Nicholas** · 02-01-2016, 03:26 PM

I'll sometimes dabble with half an inch or so.

**Berni** · 02-01-2016, 03:27 PM

**Classic Jorge** · 02-01-2016, 03:29 PM

**Steve Williams - gay for Mark Knopfler** · 02-01-2016, 03:29 PM

What's the kids menu like?

**redgunamo** · 02-01-2016, 03:31 PM

less than golfball-size, steams them and then rubs the skin off with the fingers before deep-frying them.

Good job.

**Berni** · 02-01-2016, 03:37 PM

potatoes ever be left over and designated for use as sautee potatoes for the morning's breakfast, they will inevitably disappear from the fridge as the aged p will have scoffed them cold like a savage.

Thread: Oi, fash. One assumes that you know how to make basic chips properly, of course, but

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I'll tell you something else SC.

I'd rather die.

One centimetre.

Do you ever experiment with the larger chip?

I have been known to feel some big chip curiosity, but lack the courage to dive in.

I once deep fried an entire par-boiled potato. It was much like a roast potato, but more futuristic.

Not for me, clive

I will keep it in mind.

My old man takes the smallest potatoes from his crop, anything

Your father is a wise man, r. Mine, on the other hand, is Irish, which means that, should any boiled

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