Talk:Chips (food): Difference between revisions

From Citizendium
Jump to navigation Jump to search
imported>John Stephenson
(Article checklist)
 
imported>Anton Sweeney
(Drooping?)
Line 10: Line 10:
|                  by = [[User:John Stephenson|John Stephenson]] 05:26, 14 June 2007 (CDT)
|                  by = [[User:John Stephenson|John Stephenson]] 05:26, 14 June 2007 (CDT)
}}
}}
== 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 17:24, 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)

Retrieved from "https://citizendium.org/wiki/index.php?title=Talk:Chips_(food)&oldid=245727"