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‘…cooking is either necessary, because you starve, or cooking is love, because you care’
Kitchen Congregation – Nora Seton
Still two days to go of national chip week. It’s a relief that the chip in question is the potato variety rather than the silicon one. There will come a time when we might think more of chips with bytes rather than those with bite.
In any culture it’s an interesting question about which staple food you could not do without – potatoes, rice, pasta or bread. I’d be torn between bread and potatoes, but in the end would have to come down on the side of the spud – mashed, roasted, baked, rostied, crisped or chipped.
The bag of chips is almost our only contribution to the world cuisine of ’street food’ – a slightly condescending term. Condescended to or not, a bag of chips brings comfort after a night out like little else. And if it’s high tea you want, then wrap the chips in bread. Nigel Slater has some strict rules on how the the chip butty should be assembled:
- The bread should be white and thick sliced. The ‘plastic’ type is more suitable than real ‘baker’s bread’ because it absorbs the melting butter more readily
- The chips should be fried in dripping, not oil, and sprinkled with salt and malt vinegar
- The sandwich should drip with butter
(From Real Fast Food)
He feels its frightfully common which adds to the taste, but it’s also very un pc and about to be forced underground, as the nutrition police prepare to unleash a snatch squad at any moment.
Go eat.
