Talk:Chips (food): Difference between revisions
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imported>John Stephenson (Article checklist) |
imported>Anton Sweeney (Drooping?) |
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| by = [[User:John Stephenson|John Stephenson]] 05:26, 14 June 2007 (CDT) | | by = [[User:John Stephenson|John Stephenson]] 05:26, 14 June 2007 (CDT) | ||
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== Drooping? == | |||
"[Chips]... are very similar to French fries, the distinction being that fries are much thinner and may droop. A chip, by contrast, will always remain straight even when a little pressure is applied." | |||
Surely the other way around? A cardboardy fry could be used to jab someone in the eye after being cooked; by contrast, a thicker chip tends to be softer and therefore more liable to drooping. Stand on a dropped fry and it might puncture your shoe - whereas a chip gets mashed into your sole. [[User:Anton Sweeney|Anton Sweeney]] 18:24, 14 June 2007 (CDT) |
Revision as of 18:24, 14 June 2007
Workgroup category or categories | Food Science Workgroup, Health Sciences Workgroup [Categories OK] |
Article status | Developing article: beyond a stub, but incomplete |
Underlinked article? | No |
Basic cleanup done? | Yes |
Checklist last edited by | John Stephenson 05:26, 14 June 2007 (CDT) |
To learn how to fill out this checklist, please see CZ:The Article Checklist.
Drooping?
"[Chips]... are very similar to French fries, the distinction being that fries are much thinner and may droop. A chip, by contrast, will always remain straight even when a little pressure is applied."
Surely the other way around? A cardboardy fry could be used to jab someone in the eye after being cooked; by contrast, a thicker chip tends to be softer and therefore more liable to drooping. Stand on a dropped fry and it might puncture your shoe - whereas a chip gets mashed into your sole. Anton Sweeney 18:24, 14 June 2007 (CDT)
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