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


Article Checklist for "Chips (food)"
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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