Potato Chips

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             FOOD FUNNY
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Here's a good one from Rosemary Zwick:
 
A hostess is making final arrangements for an elaborate dinner party.
"Nora," she said to her veteran servant, "for the first half-hour I want
you to stand at the dining room door and call the guests' names as they arrive."
 
Nora's face lit up. "Thank you, ma'am," she replied. "I've been wanting
to do that to some of your friends for the last twenty years."

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             TODAY'S RECIPE
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As with French fries, these crispy treats are best when made with baking
potatoes that have been stored in a dark, cool place until the skin can
no longer be scraped off with a fingernail. If you like potato chips out
of a bag, you're going to flip over the homemade version.

Potato Chips

Mature baking potatoes, peeled
Vegetable oil for deep frying
Salt to taste

Slice the potatoes as thinly as possible using a mandoline, vegetable
peeler, or sharp knife. Soak in cold water for 2 to 3 hours, changing
the water every 30 minutes. Drain and pat thoroughly dry with paper
towels. Heat the oil to a temperature of 375F (190C) and cook the
potatoes in batches, dropping one or two slices at a time to prevent
them from sticking together. Cook until golden brown, drain on paper
towels, and season with salt while still hot.
Received on Thu May 1 19:37:45 2008