Scientists for National Chip Week have deciphered the allure of the humble chip.
a complex blend of scents that includes butterscotch, cocoa, cheese and flowers and ironing boardsBut how does that explain the appeal to seagulls? Chocolate chips would be a well balanced meal for my kids.
The Leeds scientists collected the aroma from cooked chips, then separated the different compounds for analysis by an "aroma-meter" machine.
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5 comments:
Ah, the allure of the common french fry. The range of aromas is astonishing, but I think it is the ironing board that does it for me. Addicting. :)
Chips just aren't the same now that most places have switched to Canola oil. lots of places also don't cook them enough, they are pale instead of golden brown. When I order chips now I ask for them to be cooked a bit longer.
Personally when I order my hot chips I tell them to be light on the ironing board and heavy on the flowers. Its a kind of tricky balance to get it just right.
Damn you I am hungry now, and my minion is not home to satisfy my cravings.
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