Pablo Bastardo wrote:
GaryMac wrote:
...a rapid cooling of ones chips...
fucking AMATEUR!
As anyone knows, chilled sauce is not applied to the chips, but dolloped onto a cold sideplate. Individual fistfuls of chips are dipped into the sauce directly before placing into the mouth. The juxtaposition of hot and cold complements the sweet/savoury rough/smooth interfaces already inherent in the sauce/chipped potato combination. Additionally, when applied thus to a meat and potato pie, an expert may swivel a mouthful around to cool areas of the mouth that have come into contact with hot pockets of filling.
Hope this helps.
ya lost me at side plate
chips, unwrapped, kept on chippy paper, place on a proper plate, sauce bottle given a helpfull twatting to facillitate sauce distribution, eat with fingers, side ASHTRAY to the right of your chips, can of cooking lager or other cheap libation within reach.
once chips go cold due to fridge storage put cig out in now cool comestibles, wrap up remains and chuck in bin.
clean plate of any stray grease with sleeve for future use
and smerk another tab
nb: non-smokers can use ashtray for paperclips and other house detritus
side plates...... aspirational that is
hope this helps
:D