Hi there all...

We're planning a school fundraising function and want to offer up
homemade french fries and potato chips, however, no one on the
committee knows anything about the best way to go about it!

Any advice on preparation, machinery/gadgets, oils, etc. would be SO
APPRECIATED!

It sounds so simple, and generally it is when you're only making some
at home for the family, but when we get talking about having hundreds
of kids and hundreds of orders, we get overwhelmed with the best
procedure to follow for the best efficiency, economy, and end-result
product.

If you might have any knowledge or suggestions to share, PLEASE HELP!

Thanks and miles of smiles your way....

Angela

angela wrote:
>
> Hi there all...
>
> We're planning a school fundraising function and want to offer up
> homemade french fries and potato chips, however, no one on the
> committee knows anything about the best way to go about it!
>
> Any advice on preparation, machinery/gadgets, oils, etc. would be SO
> APPRECIATED!
>
> It sounds so simple, and generally it is when you're only making some
> at home for the family, but when we get talking about having hundreds
> of kids and hundreds of orders, we get overwhelmed with the best
> procedure to follow for the best efficiency, economy, and end-result
> product.
>
> If you might have any knowledge or suggestions to share, PLEASE HELP!
>
> Thanks and miles of smiles your way....
>
> Angela

It's great that you guys want to do a fundraising function for the
school, but considering the problems with 'fried fast foods' and the
general health of children and their parents, wouldn't alternative food
selections such as fresh fruits, dried fruits (raisins, apricots,
cranraisins, etc.) and raw veggies (carrots, celery with peanut butter,
etc.) be wiser options than anything fried? Maybe some fruit sorbets,
fruit smoothies and the like? Even ice cream might be a better choice,
perhaps?

Sky, who's only suggesting alternatives

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

"Sky" > wrote in message
...
> angela wrote:
>>
>> Hi there all...
>>
>> We're planning a school fundraising function and want to offer up
>> homemade french fries and potato chips, however, no one on the
>> committee knows anything about the best way to go about it!
>>
>> Any advice on preparation, machinery/gadgets, oils, etc. would be SO
>> APPRECIATED!
>>
>> It sounds so simple, and generally it is when you're only making some
>> at home for the family, but when we get talking about having hundreds
>> of kids and hundreds of orders, we get overwhelmed with the best
>> procedure to follow for the best efficiency, economy, and end-result
>> product.
>>
>> If you might have any knowledge or suggestions to share, PLEASE HELP!
>>
>> Thanks and miles of smiles your way....
>>
>> Angela
>
> It's great that you guys want to do a fundraising function for the
> school, but considering the problems with 'fried fast foods' and the
> general health of children and their parents, wouldn't alternative food
> selections such as fresh fruits, dried fruits (raisins, apricots,
> cranraisins, etc.) and raw veggies (carrots, celery with peanut butter,
> etc.) be wiser options than anything fried? Maybe some fruit sorbets,
> fruit smoothies and the like? Even ice cream might be a better choice,
> perhaps?
>
> Sky, who's only suggesting alternatives
>
> --
> Ultra Ultimate Kitchen Rule - Use the Timer!
> Ultimate Kitchen Rule -- Cook's Choice

I think the object is to raise money not make the kids healthy. Ever heard
if a cake sale? How well would it succeed if it were a Bran Muffin Sale,
How about a carrot sale?

Dimitri

"angela" > wrote in message
...
> Hi there all...
>
> We're planning a school fundraising function and want to offer up
> homemade french fries and potato chips, however, no one on the
> committee knows anything about the best way to go about it!
>
> Any advice on preparation, machinery/gadgets, oils, etc. would be SO
> APPRECIATED!
>
> It sounds so simple, and generally it is when you're only making some
> at home for the family, but when we get talking about having hundreds
> of kids and hundreds of orders, we get overwhelmed with the best
> procedure to follow for the best efficiency, economy, and end-result
> product.
>
> If you might have any knowledge or suggestions to share, PLEASE HELP!
>
> Thanks and miles of smiles your way....
>
> Angela

What kind of facilities do you have available?

Dimitri

Dimitri wrote:
>
> "Sky" > wrote in message
> ...
> > angela wrote:
> >>
> >> Hi there all...
> >>
> >> We're planning a school fundraising function and want to offer up
> >> homemade french fries and potato chips, however, no one on the
> >> committee knows anything about the best way to go about it!
> >>
> >> Any advice on preparation, machinery/gadgets, oils, etc. would be SO
> >> APPRECIATED!
> >>
> >> It sounds so simple, and generally it is when you're only making some
> >> at home for the family, but when we get talking about having hundreds
> >> of kids and hundreds of orders, we get overwhelmed with the best
> >> procedure to follow for the best efficiency, economy, and end-result
> >> product.
> >>
> >> If you might have any knowledge or suggestions to share, PLEASE HELP!
> >>
> >> Thanks and miles of smiles your way....
> >>
> >> Angela
> >
> > It's great that you guys want to do a fundraising function for the
> > school, but considering the problems with 'fried fast foods' and the
> > general health of children and their parents, wouldn't alternative food
> > selections such as fresh fruits, dried fruits (raisins, apricots,
> > cranraisins, etc.) and raw veggies (carrots, celery with peanut butter,
> > etc.) be wiser options than anything fried? Maybe some fruit sorbets,
> > fruit smoothies and the like? Even ice cream might be a better choice,
> > perhaps?
> >
> > Sky, who's only suggesting alternatives
> >
> > --
> > Ultra Ultimate Kitchen Rule - Use the Timer!
> > Ultimate Kitchen Rule -- Cook's Choice
>
> I think the object is to raise money not make the kids healthy. Ever heard
> if a cake sale? How well would it succeed if it were a Bran Muffin Sale,
> How about a carrot sale?
>
> Dimitri

A cupcake sale, or muffin sale would be better alternative than anything
fried, I'd think. I was trying to propose options other than doing
something with fried foods. Not to mention there are potential safety
issues with hot grease and hot foods.

Sky, who only meant to give other options

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

"Sky" > wrote in message
...
> Dimitri wrote:


<Snip>
>
> A cupcake sale, or muffin sale would be better alternative than anything
> fried, I'd think. I was trying to propose options other than doing
> something with fried foods. Not to mention there are potential safety
> issues with hot grease and hot foods.
>
> Sky, who only meant to give other options
>


If fried properly in the right kind of oil a batch of fries is probably
healthier than a Twinkie or a commercial or even a boxed cake mix cupcake.

Boxed cake mix ingredients in order ;
Sugar
Enriched flour
Partially hydrogenated soybean oil.

Talk about a sugar high!

Frosting next........

Dimitri

"Dimitri" > wrote in news:IVInk.4039$zv7.2038
@flpi143.ffdc.sbc.com:

>
> "angela" > wrote in message
> news:277a4052-9f4b-4d9f-9e41-9423853fde09
@d45g2000hsc.googlegroups.com...
>> Hi there all...
>>
>> We're planning a school fundraising function and want to offer up
>> homemade french fries and potato chips, however, no one on the
>> committee knows anything about the best way to go about it!
>>
>> Any advice on preparation, machinery/gadgets, oils, etc. would be SO
>> APPRECIATED!
>>
>> It sounds so simple, and generally it is when you're only making some
>> at home for the family, but when we get talking about having hundreds
>> of kids and hundreds of orders, we get overwhelmed with the best
>> procedure to follow for the best efficiency, economy, and end-result
>> product.
>>
>> If you might have any knowledge or suggestions to share, PLEASE HELP!
>>
>> Thanks and miles of smiles your way....
>>
>> Angela
>
> What kind of facilities do you have available?
>
> Dimitri
>
>

well my memmory kinda works...but I do need glasses....

--

The house of the burning beet-Alan

"hahabogus" > wrote in message
...


<Snip.
>>
>> What kind of facilities do you have available?
>>
>> Dimitri
>>
>>
>
> well my memmory kinda works...but I do need glasses....
>
> --
>
> The house of the burning beet-Alan

What am I missing?

DC

"Sky" > wrote in message
>> >>
>> >> We're planning a school fundraising function and want to offer up
>> >> homemade french fries and potato chips, however, no one on the
>> >> committee knows anything about the best way to go about it!

>> >
>> > It's great that you guys want to do a fundraising function for the
>> > school, but considering the problems with 'fried fast foods' and the
>> > general health of children and their parents, wouldn't alternative food
>> > selections such as fresh fruits, dried fruits (raisins, apricots,
>> > cranraisins, etc.) and raw veggies (carrots, celery with peanut butter,
>> > etc.) be wiser options than anything fried? Maybe some fruit sorbets,
>> > fruit smoothies and the like? Even ice cream might be a better choice,
>> > perhaps?
>> >
>> > Sky, who's only suggesting alternatives

>
> A cupcake sale, or muffin sale would be better alternative than anything
> fried, I'd think. I was trying to propose options other than doing
> something with fried foods. Not to mention there are potential safety
> issues with hot grease and hot foods.
>
> Sky, who only meant to give other options

It is a school fundraising project. That means adults will also be buying
and consuming the snacks. While your suggestion may be healthier, it won't
make any money at a fair or other event. People make a fortune selling good
fries. I've never seen a fresh veggies booth at the local fairs, but they
all have fries, doughnuts and other unhealthy goodies to munch on. We don't
go there for the celery stalks.

On Sun, 10 Aug 2008 16:30:07 -0500, Sky >
wrote:

>How well would it succeed if it were a Bran Muffin Sale,
>> How about a carrot sale?

How about a Crudités sale? Bet they will come running from the
sixteen surrounding counties!

In the Southern portion of the United States, a fish fry is a family
or social gathering, held outdoors or in large halls. At a typical
fish fry, quantities of freshwater fish (such as bream, catfish,
flounder and bass) available locally are battered and deep fried in
cooking oil. The batter usually consists of corn meal, milk or
buttermilk, and seasonings. In addition to the fish, hushpuppies (deep
fried, seasoned corn dumplings), and cole slaw are served. These
events are often potluck affairs. The world's largest fish fry is held
each spring in Paris, Tennessee.

The Knights of Columbus have long been proponents of holding fish
fries on Fridays. Most parish based councils hold fish fries on
Fridays during Lent, while other more well-off councils hold such
events either monthly or bi-monthly throughout the year. Still others
hold the event once or twice a year, according to demand and financial
capabilities. Knights of Columbus fish fries are often advertised
throughout the local parish or local community as a family event,
often resulting in a social environment for parishioners to come
together.

Karimeen fish fry is also popular in Kerala, India.

"Billy" <Hereiam@hotmaildotcom> wrote in message
news
> On Sun, 10 Aug 2008 16:30:07 -0500, Sky >
> wrote:
>
>>How well would it succeed if it were a Bran Muffin Sale,
>>> How about a carrot sale?
>
> How about a Crudités sale? Bet they will come running from the
> sixteen surrounding counties!
>
> In the Southern portion of the United States, a fish fry is a family
> or social gathering, held outdoors or in large halls. At a typical
> fish fry, quantities of freshwater fish (such as bream, catfish,
> flounder and bass) available locally are battered and deep fried in
> cooking oil. The batter usually consists of corn meal, milk or
> buttermilk, and seasonings. In addition to the fish, hushpuppies (deep
> fried, seasoned corn dumplings), and cole slaw are served. These
> events are often potluck affairs. The world's largest fish fry is held
> each spring in Paris, Tennessee.
>
> The Knights of Columbus have long been proponents of holding fish
> fries on Fridays. Most parish based councils hold fish fries on
> Fridays during Lent, while other more well-off councils hold such
> events either monthly or bi-monthly throughout the year. Still others
> hold the event once or twice a year, according to demand and financial
> capabilities. Knights of Columbus fish fries are often advertised
> throughout the local parish or local community as a family event,
> often resulting in a social environment for parishioners to come
> together.


Quite often the portions/plates at the K of C fish fries are available to
go.

Dad picks up a batch on the way home.

IIRC some of the non-catholics will also come by for an inexpensive fish
dinner.

(sorry no loves multiplied)

:-)

Dimitri

"angela" wrote

> We're planning a school fundraising function and want to offer up
> homemade french fries and potato chips, however, no one on the
> committee knows anything about the best way to go about it!

Angela, it's not that hard but you will need some gear and obviously no kids
can be back where the oil pits are.

What type of gear do you have? You can often rent an outdoor fryer and you
may need several depending on the size of the basket.

Most recipes for really good fries, partly precook then freeze them then you
finish off in oil.

A simpler item, is a grunch of crockpots and you just steam the potatoes in
their jackets then have condiments about. Serve in wax paper, halved and
sprinkled with cheese, chives, parsley, and butter. Not a true 'baked
potato' but tastey fair fodder!

Before crockpotting, roll in olive oil then salt and pepper them. Cook
whole on low about 8-10 hours depending on size. Add 1 handful of water to
the crockpot and no more. No need to foil wrap. On serving, half them and
sell by halves with a little butter, some grated cheese, and chives or
parsley.

"Dimitri" > wrote in news:0hJnk.4044$zv7.3221
@flpi143.ffdc.sbc.com:

>
> "hahabogus" > wrote in message
> ...
>
>
> <Snip.
>>>
>>> What kind of facilities do you have available?
>>>
>>> Dimitri
>>>
>>>
>>
>> well my memmory kinda works...but I do need glasses....
>>
>> --
>>
>> The house of the burning beet-Alan
>
> What am I missing?
>
> DC
>

Hey! I didn't know there'd be a test....Hmmm is it bigger than a bread
Box? How many tries do I get? Your left sneaker? No...Your bow tie?

OH!OH! is it your lunch box?

I give up what are you missing?

--

The house of the burning beet-Alan

"cshenk" > wrote in
:

> "angela" wrote
>
>> We're planning a school fundraising function and want to offer up
>> homemade french fries and potato chips, however, no one on the
>> committee knows anything about the best way to go about it!
>
> Angela, it's not that hard but you will need some gear and obviously
> no kids can be back where the oil pits are.
>
> What type of gear do you have? You can often rent an outdoor fryer
> and you may need several depending on the size of the basket.
>
> Most recipes for really good fries, partly precook then freeze them
> then you finish off in oil.
>
> A simpler item, is a grunch of crockpots and you just steam the
> potatoes in their jackets then have condiments about. Serve in wax
> paper, halved and sprinkled with cheese, chives, parsley, and butter.
> Not a true 'baked potato' but tastey fair fodder!
>
> Before crockpotting, roll in olive oil then salt and pepper them.
> Cook whole on low about 8-10 hours depending on size. Add 1 handful
> of water to the crockpot and no more. No need to foil wrap. On
> serving, half them and sell by halves with a little butter, some
> grated cheese, and chives or parsley.
>
>
>

Get a Gas BBQ...sell burgers, dogs and smokies. Way less work than fries.

--

The house of the burning beet-Alan

On Sun, 10 Aug 2008 21:37:55 GMT, hahabogus > wrote:

>"Dimitri" > wrote in news:IVInk.4039$zv7.2038
:
>
>>
snippage
>>
>> What kind of facilities do you have available?
>>
>> Dimitri
>>

>
>well my memmory kinda works...but I do need glasses....

lol. You are too funny. ;-)

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 8/09

"cshenk" > wrote in message
> A simpler item, is a grunch of crockpots and you just steam the potatoes
> in their jackets then have condiments about. Serve in wax paper, halved
> and sprinkled with cheese, chives, parsley, and butter. Not a true 'baked
> potato' but tastey fair fodder!
>

Somehow I just can't get excited about steamed spuds. Am I missing
something? What kind of texture?

On Sun 10 Aug 2008 07:30:23p, Edwin Pawlowski told us...

>
> "cshenk" > wrote in message
>> A simpler item, is a grunch of crockpots and you just steam the
>> potatoes in their jackets then have condiments about. Serve in wax
>> paper, halved and sprinkled with cheese, chives, parsley, and butter.
>> Not a true 'baked potato' but tastey fair fodder!
>>
>
> Somehow I just can't get excited about steamed spuds. Am I missing
> something? What kind of texture?

I would expect them to be rather sodden.



--
Date: August 10th,2008

*******************************************
Countdown till Labor Day
3wks 4hrs 8mins
*******************************************
I have as much authority as the Pope.
I just don't have as many people who
believe it. --George Carlin
*******************************************

cshenk wrote:

> A simpler item, is a grunch of crockpots and you just steam the potatoes in
> their jackets then have condiments about. Serve in wax paper, halved and
> sprinkled with cheese, chives, parsley, and butter. Not a true 'baked
> potato' but tastey fair fodder!

>
What a disappointment *that* would be to me if I thought I was going to
get a baked potato! Ugh!
Perhaps a real baked potato baked in large cafeteria ovens, then kept
warm for serving would be of interest to buyers. They could offer chili,
cheese, bacon, broccoli and other various toppings to let the diner pick
and choose ad lib.
Goomba

angela wrote:
>
> Hi there all...
>
> We're planning a school fundraising function and want to offer up
> homemade french fries and potato chips, however, no one on the
> committee knows anything about the best way to go about it!
>
> Any advice on preparation, machinery/gadgets, oils, etc. would be SO
> APPRECIATED!
>
> It sounds so simple, and generally it is when you're only making some
> at home for the family, but when we get talking about having hundreds
> of kids and hundreds of orders, we get overwhelmed with the best
> procedure to follow for the best efficiency, economy, and end-result
> product.
>
> If you might have any knowledge or suggestions to share, PLEASE HELP!
>
> Thanks and miles of smiles your way....
>
> Angela

There are crisp/chip making machines for home use. Don't know what the
capacity is though. Otherwise someone needs to get busy with mandolines
if thin cut is what is wanted.

As for the chips/fries, rent a commercial deep-fat fryer. The potatoes
can be cut up the night before, soaked and given the first frying off
site. The second frying can be done on site on the the day. Or buy
frozen chips/fries, which only need one frying.

Have seen machines that automatically portion out frozen chips/fries and
fry them. Probably quite expensive to hire/rent.

Obviously keep the hot oil away from the public and make certain whoever
does this actually knows what they doing. Liability issues...

cshenk wrote:

> A simpler item, is a grunch of crockpots and you just steam the potatoes in
> their jackets then have condiments about. Serve in wax paper, halved and
> sprinkled with cheese, chives, parsley, and butter. Not a true 'baked
> potato' but tastey fair fodder!
>
> Before crockpotting, roll in olive oil then salt and pepper them. Cook
> whole on low about 8-10 hours depending on size. Add 1 handful of water to
> the crockpot and no more. No need to foil wrap. On serving, half them and
> sell by halves with a little butter, some grated cheese, and chives or
> parsley.

Where can you rent 100+ Crockpots?

Crackpots are easy to come by here in RFC, but not Crockpots.

-sw

On Aug 10, 1:10*pm, angela > wrote:
> Hi there all...
>
> We're planning a school fundraising function and want to offer up
> homemade french fries and potato chips, however, no one on the
> committee knows anything about the best way to go about it!
>
> Any advice on preparation, machinery/gadgets, oils, etc. would be SO
> APPRECIATED!
>
> It sounds so simple, and generally it is when you're only making some
> at home for the family, but when we get talking about having hundreds
> of kids and hundreds of orders, we get overwhelmed with the best
> procedure to follow for the best efficiency, economy, and end-result
> product.
>
> If you might have any knowledge or suggestions to share, PLEASE HELP!
>
> Thanks and miles of smiles your way....
>
> Angela

Don't do it. Unless you have the support of a professional cook or
caterer and a professional kitchen it is not likely to work.

You will need professial deepfryers ( pans of oil are way way to
dangrerous both in terms of boiling oil and fire hazard. ) That means
you need to have a fairly solid outdoors place with , probably cover,
since you do not want rain in the hot oil (trust me.) You cannot do
this inside a building , unless it is in an existing kitchen since the
fire hazard is too high.

John Kane, Kingston ON Canada

On Aug 11, 12:08*pm, John Kane > wrote:
> On Aug 10, 1:10*pm, angela > wrote:
>
>
>
>
>
> > Hi there all...
>
> > We're planning a school fundraising function and want to offer up
> > homemade french fries and potato chips, however, no one on the
> > committee knows anything about the best way to go about it!
>
> > Any advice on preparation, machinery/gadgets, oils, etc. would be SO
> > APPRECIATED!
>
> > It sounds so simple, and generally it is when you're only making some
> > at home for the family, but when we get talking about having hundreds
> > of kids and hundreds of orders, we get overwhelmed with the best
> > procedure to follow for the best efficiency, economy, and end-result
> > product.
>
> > If you might have any knowledge or suggestions to share, PLEASE HELP!
>
> > Thanks and miles of smiles your way....
>
> > Angela
>
> Don't do it. Unless you have the support of a professional cook or
> caterer and a professional kitchen *it is not likely to work.
>
> You will need professial deepfryers ( pans of oil are way way to
> dangrerous both in terms of boiling oil and fire hazard. ) *That means
> you need to have a fairly solid outdoors place with , probably cover,
> since you do not want rain in the hot oil (trust me.) You cannot do
> this inside a building , unless it is in an existing kitchen since the
> fire hazard is too high.
>
> John Kane, Kingston ON Canada- Hide quoted text -
>
> - Show quoted text -

I'm going to agree with you there- a bunch of unexperienced people+hot
oil=a big mess. I'd try to think of something a bit less dangerous.

"Sqwertz" > wrote in message
...
> cshenk wrote:
>
>> A simpler item, is a grunch of crockpots and you just steam the potatoes
>> in their jackets then have condiments about. Serve in wax paper, halved
>> and sprinkled with cheese, chives, parsley, and butter. Not a true
>> 'baked potato' but tastey fair fodder!
>>
>> Before crockpotting, roll in olive oil then salt and pepper them. Cook
>> whole on low about 8-10 hours depending on size. Add 1 handful of water
>> to the crockpot and no more. No need to foil wrap. On serving, half
>> them and sell by halves with a little butter, some grated cheese, and
>> chives or parsley.
>
> Where can you rent 100+ Crockpots?
>
> Crackpots are easy to come by here in RFC, but not Crockpots.
>
Hear hear!

angela wrote:
>
> Hi there all...
>
> We're planning a school fundraising function and want to offer up
> homemade french fries and potato chips, however, no one on the
> committee knows anything about the best way to go about it!
>
> Any advice on preparation, machinery/gadgets, oils, etc. would be SO
> APPRECIATED!
>
> It sounds so simple, and generally it is when you're only making some
> at home for the family, but when we get talking about having hundreds
> of kids and hundreds of orders, we get overwhelmed with the best
> procedure to follow for the best efficiency, economy, and end-result
> product.
>
> If you might have any knowledge or suggestions to share, PLEASE HELP!
>
> Thanks and miles of smiles your way....
>
> Angela

Here's an alternative I think that might be a really big hit! And, it's
very simple to do with minimum equipment and is certainly less dangerous
than deep frying. How about fresh popcorn??? Definitely a lot less
labor intensive than french fries Just get the popcorn, a wee bit of
oil, salt, and lunch-size paper bags.

Sky, who tends eat too many shoe soles sometimes

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

On Aug 11, 6:34*am, Goomba > wrote:
> cshenk wrote:
> > A simpler item, is a grunch of crockpots and you just steam the potatoes in
> > their jackets then have condiments about. *Serve in wax paper, halved and
> > sprinkled with cheese, chives, parsley, and butter. *Not a true 'baked
> > potato' but tastey fair fodder!
>
> What a disappointment *that* would be to me if I thought I was going to
> get a baked potato! Ugh!
> Perhaps a real baked potato baked in large cafeteria ovens, then kept
> warm for serving would be of interest to buyers. They could offer chili,
> cheese, bacon, broccoli and other various toppings to let the diner pick
> and choose ad lib.
> Goomba

When my son was in the high school marching band, the band boosters
would sell baked potatoes at the game. We'd bake them at home, then
transport them wrapped in foil to the game in styrofoam coolers.
They'd stay hot all through two games.

Served with many condiments, they were always a hit. Much better
baked than steamed in a crock pot.

Susan B.
eating tasty sharks

On Aug 11, 1:35*pm, Sky > wrote:
> angela wrote:
>
> > Hi there all...
>
> > We're planning a school fundraising function and want to offer up
> > homemade french fries and potato chips, however, no one on the
> > committee knows anything about the best way to go about it!
>
> > Any advice on preparation, machinery/gadgets, oils, etc. would be SO
> > APPRECIATED!
>
> > It sounds so simple, and generally it is when you're only making some
> > at home for the family, but when we get talking about having hundreds
> > of kids and hundreds of orders, we get overwhelmed with the best
> > procedure to follow for the best efficiency, economy, and end-result
> > product.
>
> > If you might have any knowledge or suggestions to share, PLEASE HELP!
>
> > Thanks and miles of smiles your way....
>
> > Angela
>
> Here's an alternative I think that might be a really big hit! *And, it's
> very simple to do with minimum equipment and is certainly less dangerous
> than deep frying. *How about fresh popcorn??? *Definitely a lot less
> labor intensive than french fries *Just get the popcorn, a wee bit of
> oil, salt, and lunch-size paper bags.
>
> Sky, who tends eat too many shoe soles sometimes
>
> --
> Ultra Ultimate Kitchen Rule - Use the Timer!
> Ultimate Kitchen Rule -- Cook's Choice- Hide quoted text -
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> - Show quoted text -

Excellent idea- different spices/flavors could be added, too. Good
plan!

"Edwin Pawlowski" wrote
> "cshenk" wrote in message

>> A simpler item, is a grunch of crockpots and you just steam the potatoes
>> in their jackets then have condiments about. Serve in wax paper, halved
>> and sprinkled with cheese, chives, parsley, and butter. Not a true
>> 'baked potato' but tastey fair fodder!
>>
>
> Somehow I just can't get excited about steamed spuds. Am I missing
> something? What kind of texture?

They dont sound exciting, thats for true! The texture is very like a baked
one except the skin is soft.

"Goomba" wrote
> cshenk wrote:
>
>> A simpler item, is a grunch of crockpots and you just steam the potatoes
>> in their jackets then have condiments about. Serve in wax paper, halved
>> and sprinkled with cheese, chives, parsley, and butter. Not a true
>> 'baked potato' but tastey fair fodder!
>
>>
> What a disappointment *that* would be to me if I thought I was going to
> get a baked potato! Ugh!

Agree, and they should be sold as that and a price to match.

> Perhaps a real baked potato baked in large cafeteria ovens, then kept warm
> for serving would be of interest to buyers. They could offer chili,
> cheese, bacon, broccoli and other various toppings to let the diner pick
> and choose ad lib.

Might not be available to them or the price might be over what a resale
could support?

Meantime, till we know what gear she has, cant really answer her question.