"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...

On Jun 18, 12:24*pm, "Zeppo" > wrote:
> "aem" > wrote in message
>
> ...
> On Jun 18, 9:06 am, ChattyCathy > wrote:> Here's mine: Fruity bobotie - a tradtional South African dish:
> > *[snip]
>
> Traditional or typical to country/region, or maybe family? *Here's the
> simplest kind of southern China comfort food:
>
> * * *Lop Cheong Rice Pot
>
> 4 links lop cheong (aka Chinese sausage)
> 2 cups rice
>
> Start rice in a pot. *When the water has boiled, steam holes have
> appeared, and the water level is at the level of the top surface of
> the rice, lay the lop cheong on top. *Cover tightly, turn the heat to
> its lowest setting and cook for about 17 minutes. *Leave covered,
> remove from heat and let sit for about 10 minutes. *Eat. * *-aem
>
> One of my favorite sausages. I've used lop cheong in steamed buns and stir
> fry, and once in place of chorizo making clams steamed in white wine. Though
> a much sweeter sausage, it was darned good.
>
> Jon

I dice the sausage and make a "Chinese" omelet. If I have kamaboko
(fish cake), I also dice that and add it to the omelet, along with
chopped green onion.

Makes a wonderful omelet.

iuki

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.

"Jean B." wrote:
>
> 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.

Mrs Beeton refers to 'fried potatoes--French fashion', as in
thinly-sliced potatoes fried in fat until crisp and brown. Obviously
very close to potato 'chips' in the American usage. That's in the first
edition of her book on 'Household Management', dated 1861. She makes no
reference to chips as such but does say they are good with a rump roast.

Arri London wrote:
>
> "Jean B." wrote:
>> 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.
>
> Mrs Beeton refers to 'fried potatoes--French fashion', as in
> thinly-sliced potatoes fried in fat until crisp and brown. Obviously
> very close to potato 'chips' in the American usage. That's in the first
> edition of her book on 'Household Management', dated 1861. She makes no
> reference to chips as such but does say they are good with a rump roast.

I'll drag down my copies of that tomorrow. It does seem that
Saratoga chips had precedents, as one would expect, I guess. In
fact, that's very related to why I started collecting American
cookbooks.

--
Jean B.

On Jun 21, 12:47*pm, wrote:
>
> I dice the sausage and make a "Chinese" omelet. *If I have kamaboko
> (fish cake), I also dice that and add it to the omelet, along with
> chopped green onion.
>
> Makes a wonderful omelet.
>
I'll bet it does. I was going to do that once but I also had some
bean sprouts on hand and ended up making lop cheong egg foo yung. -
aem