Chips in the us are something quite different as you know—paper thin & deep-fried, sometimes twice, delicious when freshly made. And what about beloved, much derided poutine, québécois speciality with thick gravy and cheese curds to go with.
In Australia chips refer to a range of snack products, but for the sake of this article I'll reference hot fried potato chips. We often have them with gravy (chips and gravy) or with tomato sauce. On their own they are usually seasoned with "chicken salt" which doesn't necessarily contain chicken.
We're also very fond of our Halal Snack Packs (HSP) which are chips served under cheese, kebab meat/falafal, and the holy trinity of sauces - BBQ, chilli and garlic. I tend to eat mine without the BBQ sauce, and it's still good. I've started trying other countries' versions of these when I travel overseas, because it's interesting how this idea morphs between countries.
There is also a long-standing argument about potato cakes vs potato scallops, which are battered, deep fried slices of potatoes. The argument is between different parts of Australia and what we call it, it will never be settled.
I'd really like to try a spice bag, apparently an Irish-Chinese fusion dish. It's a mixture of fried onions and peppers, tossed with fried chicken pieces and chips, and seasoned with a Chinese Five-Spice and Szechuan pepper powder. Then the whole deal is served with a curry sauce. Sounds quite unique!
Chips in the us are something quite different as you know—paper thin & deep-fried, sometimes twice, delicious when freshly made. And what about beloved, much derided poutine, québécois speciality with thick gravy and cheese curds to go with.
In Australia chips refer to a range of snack products, but for the sake of this article I'll reference hot fried potato chips. We often have them with gravy (chips and gravy) or with tomato sauce. On their own they are usually seasoned with "chicken salt" which doesn't necessarily contain chicken.
We're also very fond of our Halal Snack Packs (HSP) which are chips served under cheese, kebab meat/falafal, and the holy trinity of sauces - BBQ, chilli and garlic. I tend to eat mine without the BBQ sauce, and it's still good. I've started trying other countries' versions of these when I travel overseas, because it's interesting how this idea morphs between countries.
There is also a long-standing argument about potato cakes vs potato scallops, which are battered, deep fried slices of potatoes. The argument is between different parts of Australia and what we call it, it will never be settled.
Great info - thanks so much Rebecca!
I'd really like to try a spice bag, apparently an Irish-Chinese fusion dish. It's a mixture of fried onions and peppers, tossed with fried chicken pieces and chips, and seasoned with a Chinese Five-Spice and Szechuan pepper powder. Then the whole deal is served with a curry sauce. Sounds quite unique!
Brilliant! Thanks for the heads-up, Alice!
Love the idea of poutine! Wonder if paper-thin works with papas bravas - don't see why not.
Further to: thins known as game-chips among the UK's huntin-shootin fraternity.