Andre Hartslief
It was a real scorcher in South Africa today, man, we’ve’ been in the grip of a vicious heatwave for days now, it really is so energy sapping and one instinctively is drawn to a quick fix, energy-boosting carbohydrate laden dish, albeit only a temporary respite from fatigue.
My wife and I have been subsisting on a variety of cold salads for days now. So, she asked: “what’ll I make for lunch, today?” I could hardly muster up the energy to respond and was about to reply with one of those double negative answers, like: “Oh shucks, love, make it, and I’ll eat it.” kind of answers, you know, the type of useless answer, a self-respecting cook could end up “slappin someone, upside o da head, had she the energy to do so.
Instead, she replied, saying: “Let’s get dirty!” and for just a second there, I was, stone cold, speechless! Then a croaky voice which sounded like a stranger, asks: “Say, what?” “I meant, why don’t we fry up a mess of tater crisps, like back in the day?
Well, that banner picture was the result. Mmmm! mmmm! You can cuss and scold all you want, or you can get down and dirty yourself, it’s your life!
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My wife says, rinse and dry raw chips with a paper towel, test heat of the oil by adding a chip, if it bubbles, the oil is ready. Next, add sufficient amounts so as not to cool down the oil too drastically. DON’T STIR until chips start turning light brown. Then lift up the entire batch and turn over only once. Serve and enjoy. Thanks Andria, for commenting.
I would love to fry my that crisp, got a secret?