Percussion Kits

I hear of all manner of methods, to produce different types of chips.

Ok, as I am not a great fan of "French Fries" from chicken and burger jobs, but being more a Brit chippy shop style, I do thus. :

Nice big chip-shaped jobs in boiling salted water for a while to soften them up a bit

Dry, and plung into goose fat or lard for a while until golden

Put the heat up to danger point, and deep fat flash fry them to get a slighty crispy outside.

Sprinkle with a small dash of salt & a light splash of malt vinegar

There must be thousands of ways towards making chips.

These soggy limp jobs are no good, nor are some crispy sticks.

And what about wedges coated in fine herby stuff ?

All notions thankfully received.

Bob