"ChattyCathy" > wrote in message
...
> Here's mine: Fruity bobotie - a tradtional South African dish:
>
> NB: beef mince = ground beef
>
> http://www.food24.com/Food24/Recipe/0,,12327,00.html
>
> Fruity bobotie

<recipe snipped>
> --
> Cheers
> Chatty Cathy
>
> Egg tastes better when it's not on your face...


Saratoga Potatoes

From the Standard Cookbook By Marion Lockhart copyright 1925

In cold salted water soak potatoes that have been sliced very fine. After
Draining between cloths until dry, put a few at a time in hot deep fat.
When they have cooked crisp and delicate brown, they should be drained on
absorbent paper, then sprinkle with salt before serving.



--
Old Scoundrel

(AKA Dimitri)

"Dimitri" > wrote in
:

>
> "ChattyCathy" > wrote in message
> ...
>> Here's mine: Fruity bobotie - a tradtional South African dish:
>>
>> NB: beef mince = ground beef
>>
>> http://www.food24.com/Food24/Recipe/0,,12327,00.html
>>
>> Fruity bobotie
>
> <recipe snipped>
>> --
>> Cheers
>> Chatty Cathy
>>
>> Egg tastes better when it's not on your face...
>
>
> Saratoga Potatoes
>
> From the Standard Cookbook By Marion Lockhart copyright 1925
>
> In cold salted water soak potatoes that have been sliced very fine.
> After Draining between cloths until dry, put a few at a time in hot
> deep fat. When they have cooked crisp and delicate brown, they should
> be drained on absorbent paper, then sprinkle with salt before serving.
>
>
>

Dollar Fries?

--

The house of the burning beet-Alan

"hahabogus" > wrote in message
...
> "Dimitri" > wrote in
> :
>
>>
>> "ChattyCathy" > wrote in message
>> ...
>>> Here's mine: Fruity bobotie - a tradtional South African dish:
>>>
>>> NB: beef mince = ground beef
>>>
>>> http://www.food24.com/Food24/Recipe/0,,12327,00.html
>>>
>>> Fruity bobotie
>>
>> <recipe snipped>
>>> --
>>> Cheers
>>> Chatty Cathy
>>>
>>> Egg tastes better when it's not on your face...
>>
>>
>> Saratoga Potatoes
>>
>> From the Standard Cookbook By Marion Lockhart copyright 1925
>>
>> In cold salted water soak potatoes that have been sliced very fine.
>> After Draining between cloths until dry, put a few at a time in hot
>> deep fat. When they have cooked crisp and delicate brown, they should
>> be drained on absorbent paper, then sprinkle with salt before serving.
>>
>>
>>
>
> Dollar Fries?
>
> --
>
> The house of the burning beet-Alan


Ready?

Here it comes,.
















Potato Chips!

http://www.ideafinder.com/history/in...otatochips.htm


AT A GLANCE:
In the summer of 1853, Native American George Crum was employed as a chef at
an elegant resort in Saratoga Springs, New York. One dinner guest found
Crum's French fries too thick for his liking and rejected the order. Crum
decided to rile the guest by producing fries too thin and crisp to skewer
with a fork. The plan backfired. The guest was ecstatic over the browned,
paper-thin potatoes, and other diners began requesting Crum's potato
chipsTHE STORY
Invention:Potato Chips in 1853

Definition:noun / po·ta·to chips
Function:Snack food made of a thin slice of white potato that has been
cooked until crisp and then usually salted. Also known as Saratoga Chips or
potato crisps.
Patent:Never patented.

Inventor:George Crum (a.k.a. George Speck*)

Criteria:First to invent.
Birth:1822 Saratoga Lake, New York
Death:1914 Saratoga Lake, New York
Nationality:Narive American

Milestones:
1853 George Crum invents the Saratoga Chip, a thin French fry, now known as
the potato chip
1960 Crum opened his own restaurant, featuring potato chips in a basket
placed on every table..
1895 William Tappendon of Cleveland, Ohio begins selling potato chips as a
food in grocery stores
1908 Leominster Potato Chip Co., Leominster, MA (later changed the name to
Tri-Sum)
1910 Mikesell's Potato Chips, Dayton, Ohio.
1910 George Dentler, Houston, Texas.
1913 Dan Dee Pretzel and Potato Chip Company, Cleveland, Ohio.
1918 Num Num, Cleveland, Ohio
1919 Blue Bell - Illinois
1921 Wise Delicatessen Company, Berwick, Pennsylvania
1921 Utz - Hanover, Pennsylvania. started as the Hanover Home Brand Potato
Chips
1921 Magic Food Co, later Golden Flake*, Birmingham, Alabama.
1924 Moore's, Bristol, Virginia.
1926 Scudder's - Monterey Park, California
1930 Better Made - Detroit, Michigan
1932 Lay's - founded by Herman Lay of Nashville, Tennessee
potato chips, potato chip, saratoga chip, potato crisps, george crum, george
speck, native american, better made, wise, utz, frito-lay, invention,
history, inventor of, history of, who invented, invention of, fascinating
facts.

The Story
As a world food, potatoes are second in human consumption only to rice. And
as thin, salted, crisp chips, they are America's favorite snack food. Potato
chips originated in New England as one man's variation on the French-fried
potato, and their production was the result not of a sudden stroke of
culinary invention but of a fit of pique.
In the summer of 1853, Native American George Crum was employed as a chef at
an elegant resort in Saratoga Springs, New York. On Moon Lake Lodge's
restaurant menu were French-fried potatoes, prepared by Crum in the
standard, thick-cut French style that was popularized in 1700s France and
enjoyed by Thomas Jefferson as ambassador to that country. Ever since
Jefferson brought the recipe to America and served French fries to guests at
Monticello, the dish was popular and serious dinner fare.
At Moon Lake Lodge, one dinner guest found chef Crum's French fries too
thick for his liking and rejected the order. Crum cut and fried a thinner
batch, but these, too, met with disapproval. Exasperated, Crum decided to
rile the guest by producing French fries too thin and crisp to skewer with a
fork. The plan backfired. The guest was ecstatic over the browned,
paper-thin potatoes, and other diners requested Crum's potato chips, which
began to appear on the menu as Saratoga Chips, a house specialty.
In 1860 George opened his own restaurant in a building on Malta Avenue near
Saratoga Lake, and within a few years was catering to wealthy clients
including William Vanderbilt, Cornelius Vanderbilt, Jay Gould, and Henry
Hilton. His restaurant closed around 1890 and he died in 1914 at the age of
92.
The idea of making them as a food item for sale in grocery stores came to
many people at around the same time, but perhaps the first was William
Tappendon of Cleveland, OH, in 1895. He began making chips in his kitchen
and delivering to neighborhood stores but later converted a barn in the rear
of his house into "one of the first potato chip factories" in the country.
At that time, potatoes were tediously peeled and sliced by hand. It was the
invention of the mechanical potato peeler in the 1920s that paved the way
for potato chips to soar from a small specialty item to a top-selling snack
food. For several decades after their creation, potato chips were largely a
Northern dinner dish.
In 1921, Bill and Sallie Utz started the Hanover Home Brand Potato Chips in
Hanover, Pennsylvania. Salie Utz used her knowledge of good Pennsylvania
Dutch cooking to make the chips in a small summer house behind their home.
The hand-operated equipment Salie used made about fifty pounds of potato
chips per hour. While Salie stayed home making chips, Bill delivered them to
"mom and pop" grocery stores and farmer's markets in the Hanover, PA and
Baltimore, MD area.
Out in Monterey Park, California the Scudders company started making potato
chips in 1926. Laura Scudder is credited with developing the wax paper bag
for potato chips which made a wider distribution possible because of its
preserving properties. Prior to this bag potato chips were dispensed in
bulk from barrels or glass display cases.
In 1932, Herman Lay founded Lay's in Nashville, Tenn., which distributed
potato chips from a factory in Atlanta, Ga. Herman Lay, a traveling salesman
in the South, helped popularize the food from Atlanta to Tennessee. Lay
peddled potato chips to Southern grocers out of the trunk of his car,
building a business and a name that would become synonymous with the thin,
salty snack. Lay's potato chips became the first successfully marketed
national brand.
The industry that George Crum launched in 1853 continues to grow and
prosper. Potato chips have become America's favorite snack. U.S. retail
sales of potato chip are over $6 billion a year. In 2003 the U.S. potato
chip industry employed more than 65,000 people.
*George Speck was born to Abraham and Catherine Speck. George also used the
name Crum, as his father did while working as a jockey.
TO LEARN MORE

On Jun 19, 1:02*pm, "Dimitri" > wrote:
> "hahabogus" > wrote in message
>
> ...
>
>
>
> > "Dimitri" > wrote in
> :
>
> >> "ChattyCathy" > wrote in message
> ...
> >>> Here's mine: Fruity bobotie - a tradtional South African dish:
>
> >>> NB: beef mince = ground beef
>
> >>>http://www.food24.com/Food24/Recipe/0,,12327,00.html
>
> >>> Fruity bobotie
>
> >> <recipe snipped>
> >>> --
> >>> Cheers
> >>> Chatty Cathy
>
> >>> Egg tastes better when it's not on your face...
>
> >> Saratoga Potatoes
>
> >> From the Standard Cookbook By Marion Lockhart copyright 1925
>
> >> In cold salted *water soak potatoes that have been sliced very fine.
> >> After Draining between cloths until dry, put a few at a time in hot
> >> deep fat. When they have cooked crisp and delicate brown, they should
> >> be drained on absorbent paper, then sprinkle with salt before serving.
>
> > Dollar Fries?
>
> > --
>
> > The house of the burning beet-Alan
>
> Ready?
>
> Here it comes,.
>
> Potato Chips!
>
> http://www.ideafinder.com/history/in...otatochips.htm
>
> AT A GLANCE:
> In the summer of 1853, Native American George Crum was employed as a chef at
> an elegant resort in Saratoga Springs, New York. One dinner guest found
> Crum's French fries too thick for his liking and rejected the order. Crum
> decided to rile the guest by producing fries too thin and crisp to skewer
> with a fork. The plan backfired. The guest was ecstatic over the browned,
> paper-thin potatoes, and other diners began requesting Crum's potato
> chipsTHE STORY
> Invention:Potato Chips in 1853
>
> Definition:noun / po·ta·to chips
> Function:Snack food made of a thin slice of white potato that has been
> cooked until crisp and then usually salted. Also known as Saratoga Chips or
> potato crisps.
> Patent:Never patented.
>
> Inventor:George Crum (a.k.a. George Speck*)
>
> Criteria:First to invent.
> Birth:1822 Saratoga Lake, New York
> Death:1914 Saratoga Lake, New York
> Nationality:Narive American
>
> Milestones:
> 1853 George Crum invents the Saratoga Chip, a thin French fry, now known as
> the potato chip
> 1960 Crum opened his own restaurant, featuring potato chips in a basket
> placed on every table..
> 1895 William Tappendon of Cleveland, Ohio begins selling potato chips as a
> food in grocery stores
> 1908 Leominster Potato Chip Co., Leominster, MA (later changed the name to
> Tri-Sum)
> 1910 Mikesell's Potato Chips, Dayton, Ohio.
> 1910 George Dentler, Houston, Texas.
> 1913 Dan Dee Pretzel and Potato Chip Company, Cleveland, Ohio.
> 1918 Num Num, Cleveland, Ohio
> 1919 Blue Bell - Illinois
> 1921 Wise Delicatessen Company, Berwick, Pennsylvania
> 1921 Utz - Hanover, Pennsylvania. started as the Hanover Home Brand Potato
> Chips
> 1921 Magic Food Co, later Golden Flake*, Birmingham, Alabama.
> 1924 Moore's, Bristol, Virginia.
> 1926 Scudder's - Monterey Park, California
> 1930 Better Made - Detroit, Michigan
> 1932 Lay's - founded by Herman Lay of Nashville, Tennessee
> potato chips, potato chip, saratoga chip, potato crisps, george crum, george
> speck, native american, better made, wise, utz, frito-lay, invention,
> history, inventor of, history of, who invented, invention of, fascinating
> facts.
>
> The Story
> As a world food, potatoes are second in human consumption only to rice. And
> as thin, salted, crisp chips, they are America's favorite snack food. Potato
> chips originated in New England as one man's variation on the French-fried
> potato, and their production was the result not of a sudden stroke of
> culinary invention but of a fit of pique.
> In the summer of 1853, Native American George Crum was employed as a chef at
> an elegant resort in Saratoga Springs, New York. On Moon Lake Lodge's
> restaurant menu were French-fried potatoes, prepared by Crum in the
> standard, thick-cut French style that was popularized in 1700s France and
> enjoyed by Thomas Jefferson as ambassador to that country. Ever since
> Jefferson brought the recipe to America and served French fries to guests at
> Monticello, the dish was popular and serious dinner fare.
> At Moon Lake Lodge, one dinner guest found chef Crum's French fries too
> thick for his liking and rejected the order. Crum cut and fried a thinner
> batch, but these, too, met with disapproval. Exasperated, Crum decided to
> rile the guest by producing French fries too thin and crisp to skewer with a
> fork. The plan backfired. The guest was ecstatic over the browned,
> paper-thin potatoes, and other diners requested Crum's potato chips, which
> began to appear on the menu as Saratoga Chips, a house specialty.
> In 1860 George opened his own restaurant in a building on Malta Avenue near
> Saratoga Lake, and within a few years was catering to wealthy clients
> including William Vanderbilt, Cornelius Vanderbilt, Jay Gould, and Henry
> Hilton. His restaurant closed around 1890 and he died in 1914 at the age of
> 92.
> The idea of making them as a food item for sale in grocery stores came to
> many people at around the same time, but perhaps the first was William
> Tappendon of Cleveland, OH, in 1895. * He began making chips in his kitchen
> and delivering to neighborhood stores but later converted a barn in the rear
> of his house into "one of the first potato chip factories" in the country..
> At that time, potatoes were tediously peeled and sliced by hand. It was the
> invention of the mechanical potato peeler in the 1920s that paved the way
> for potato chips to soar from a small specialty item to a top-selling snack
> food. For several decades after their creation, potato chips were largely a
> Northern dinner dish.
> In 1921, Bill and Sallie Utz started the Hanover Home Brand Potato Chips in
> Hanover, Pennsylvania. Salie Utz used her knowledge of good Pennsylvania
> Dutch cooking to make the chips in a small summer house behind their home..
> The hand-operated equipment Salie used made about fifty pounds of potato
> chips per hour. While Salie stayed home making chips, Bill delivered them to
> "mom and pop" grocery stores and farmer's markets in the Hanover, PA and
> Baltimore, MD area.
> Out in Monterey Park, California *the Scudders company started making potato
> chips in 1926. Laura Scudder is credited with developing the wax paper bag
> for potato chips which made a wider distribution possible because of its
> preserving properties. *Prior to this bag potato chips were dispensed in
> bulk from barrels or glass display cases.
> In 1932, Herman Lay founded Lay's in Nashville, Tenn., which distributed
> potato chips from a factory in Atlanta, Ga. Herman Lay, a traveling salesman
> in the South, helped popularize the food from Atlanta to Tennessee. Lay
> peddled potato chips to Southern grocers out of the trunk of his car,
> building a business and a name that would become synonymous with the thin,
> salty snack. Lay's potato chips became the first successfully marketed
> national brand.
> The industry that George Crum launched in 1853 continues to grow and
> prosper. Potato chips have become America's favorite snack. U.S. retail
> sales of potato chip are over $6 billion a year. *In 2003 the U.S. potato
> chip industry employed more than 65,000 people.
> *George Speck was born to Abraham and Catherine Speck. George also used the
> name Crum, as his father did while working as a jockey.
> TO LEARN MORE

===============================================

Well that certainly buried that thread.
lynn in Fargo

"Lynn from Fargo" > wrote in message
...

<snip>



Well that certainly buried that thread.
lynn in Fargo

Not really

:-0

More traditions?


--
Old Scoundrel

(AKA Dimitri)

"Dimitri" > ha scritto nel messaggio
> Saratoga Potatoes
>
> From the Standard Cookbook By Marion Lockhart copyright 1925
>
> In cold salted water soak potatoes that have been sliced very fine. After
> Draining between cloths until dry, put a few at a time in hot deep fat.
> When they have cooked crisp and delicate brown, they should be drained on
> absorbent paper, then sprinkle with salt before serving.
> --
> Old Scoundrel

You are much, much, much older than I but not better taught history. That
is the original recipe for potato chips/crisps!


--
http://www.judithgreenwood.com

Giusi wrote:
> "Dimitri" > ha scritto nel messaggio
>> Saratoga Potatoes
>>
>> From the Standard Cookbook By Marion Lockhart copyright 1925
>>
>> In cold salted water soak potatoes that have been sliced very fine. After
>> Draining between cloths until dry, put a few at a time in hot deep fat.
>> When they have cooked crisp and delicate brown, they should be drained on
>> absorbent paper, then sprinkle with salt before serving.
>> --
>> Old Scoundrel
>
> You are much, much, much older than I but not better taught history. That
> is the original recipe for potato chips/crisps!
>
>
I dunno that that is THE original recipe, but that does seem to be
what the chips were originally called.

--
Jean B.

"Jean B." wrote:
>
> Giusi wrote:
> > "Dimitri" > ha scritto nel messaggio
> >> Saratoga Potatoes
> >>
> >> From the Standard Cookbook By Marion Lockhart copyright 1925
> >>
> >> In cold salted water soak potatoes that have been sliced very fine. After
> >> Draining between cloths until dry, put a few at a time in hot deep fat.
> >> When they have cooked crisp and delicate brown, they should be drained on
> >> absorbent paper, then sprinkle with salt before serving.
> >> --
> >> Old Scoundrel
> >
> > You are much, much, much older than I but not better taught history. That
> > is the original recipe for potato chips/crisps!
> >
> >
> I dunno that that is THE original recipe, but that does seem to be
> what the chips were originally called.
>

Also called 'game chips' in the UK; served with game...obviously.

Arri London wrote:
>
> "Jean B." wrote:
>> Giusi wrote:
>>> "Dimitri" > ha scritto nel messaggio
>>>> Saratoga Potatoes
>>>>
>>>> From the Standard Cookbook By Marion Lockhart copyright 1925
>>>>
>>>> In cold salted water soak potatoes that have been sliced very fine. After
>>>> Draining between cloths until dry, put a few at a time in hot deep fat.
>>>> When they have cooked crisp and delicate brown, they should be drained on
>>>> absorbent paper, then sprinkle with salt before serving.
>>>> --
>>>> Old Scoundrel
>>> You are much, much, much older than I but not better taught history. That
>>> is the original recipe for potato chips/crisps!
>>>
>>>
>> I dunno that that is THE original recipe, but that does seem to be
>> what the chips were originally called.
>>
>
> Also called 'game chips' in the UK; served with game...obviously.

Hmmm. Got an OED handy? Wonder when the first occurrence of that
name was?

--
Jean B.

"Jean B." wrote:
>
> Arri London wrote:
> >
> > "Jean B." wrote:
> >> Giusi wrote:
> >>> "Dimitri" > ha scritto nel messaggio
> >>>> Saratoga Potatoes
> >>>>
> >>>> From the Standard Cookbook By Marion Lockhart copyright 1925
> >>>>
> >>>> In cold salted water soak potatoes that have been sliced very fine. After
> >>>> Draining between cloths until dry, put a few at a time in hot deep fat.
> >>>> When they have cooked crisp and delicate brown, they should be drained on
> >>>> absorbent paper, then sprinkle with salt before serving.
> >>>> --
> >>>> Old Scoundrel
> >>> You are much, much, much older than I but not better taught history. That
> >>> is the original recipe for potato chips/crisps!
> >>>
> >>>
> >> I dunno that that is THE original recipe, but that does seem to be
> >> what the chips were originally called.
> >>
> >
> > Also called 'game chips' in the UK; served with game...obviously.
>
> Hmmm. Got an OED handy? Wonder when the first occurrence of that
> name was?
>
> --
> Jean B.

No idea. Don't have room on my shelves for a full edition...

Arri London wrote:
>
> "Jean B." wrote:
>> Arri London wrote:
>>> "Jean B." wrote:
>>>> Giusi wrote:
>>>>> "Dimitri" > ha scritto nel messaggio
>>>>>> Saratoga Potatoes
>>>>>>
>>>>>> From the Standard Cookbook By Marion Lockhart copyright 1925
>>>>>>
>>>>>> In cold salted water soak potatoes that have been sliced very fine. After
>>>>>> Draining between cloths until dry, put a few at a time in hot deep fat.
>>>>>> When they have cooked crisp and delicate brown, they should be drained on
>>>>>> absorbent paper, then sprinkle with salt before serving.
>>>>>> --
>>>>>> Old Scoundrel
>>>>> You are much, much, much older than I but not better taught history. That
>>>>> is the original recipe for potato chips/crisps!
>>>>>
>>>>>
>>>> I dunno that that is THE original recipe, but that does seem to be
>>>> what the chips were originally called.
>>>>
>>> Also called 'game chips' in the UK; served with game...obviously.
>> Hmmm. Got an OED handy? Wonder when the first occurrence of that
>> name was?
>>
>> --
>> Jean B.
>
> No idea. Don't have room on my shelves for a full edition...

Erm, I guess I'll have to drag mine out someday--soon. Like now.
(I am about to switch to a new [to me} PC and will lose this
thread.)

Hmm. I see nothing. (Note that "see" might be the operative
word.) More surprisingly, they are not in the Oxford Companion to
Food. There are quite a lot of hits when one searches, so perhaps
a clue can be found that way.

--
Jean B.

"Giusi" > wrote in message
...
> "Dimitri" > ha scritto nel messaggio
>> Saratoga Potatoes
>>
>> From the Standard Cookbook By Marion Lockhart copyright 1925
>>
>> In cold salted water soak potatoes that have been sliced very fine.
>> After Draining between cloths until dry, put a few at a time in hot deep
>> fat. When they have cooked crisp and delicate brown, they should be
>> drained on absorbent paper, then sprinkle with salt before serving.
>> --
>> Old Scoundrel
>
> You are much, much, much older than I but not better taught history. That
> is the original recipe for potato chips/crisps!
>
>
> --
> http://www.judithgreenwood.com


Of course. this was way before commercial packaging.


--
Old Scoundrel

(AKA Dimitri)