Chips

How do you like your hot chips?

  • Crispy

    Votes: 55 96.5%
  • Soggy

    Votes: 2 3.5%

  • Total voters
    57

The DoggFather

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Old fashioned wrapped bag of chips with salt and heaps of vinegar.

A bucket of crinkle cut chips covered in Tom sauce at the footy or ECCA.

Loaded chips with bacon and cheese at Lone Star Steak House and Saloon

Crispy chips and potato scallops from the CO Op at San Remo Phillip Island or any good Greek run Greasy Joes.
White or brown vinegar?
 

The DoggFather

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Gravy or mushroom sauce?

I think mushroom sauce goes better
 

Heckler

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Soggy ONLY when hot with vinegar.
 

Bazildog

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I used to take ham sandwiches White bread and margarine) to work, at lunch I would get chips with gravy over them. Put some of those in the sandwich. It was great. You guys should try it.
Fresh bread and butter with hots chips is awesome, a fresh bread roll and butter and a potato scallop or 2 is orgasmic.
 

Heckler

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Best chips ???? Kfc, oporto, red rooster???? Local fish and chips??
Oporto fast food, otherwise oldskool Greek fish n chips wrapped in butcher paper with vinegar.....and soggy. Makes the eye's water.
 

Heckler

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We can so many polls on chips...

Shoestring v thick cut v steak cut v crinkle cut.

PS I can't pick in between extra crispy shoestring or extra crispy crinkle cut.
Spiral on a stick......FAKE NEWS....
 

Mr Beast

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Who the hells like eating soggy chips?

I'll let you in on a little secret. Chicken salt mixed with citric acid. It's seriously crack
what the! I’ve never heard of this
 

The DoggFather

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Who the hells like eating soggy chips?


what the! I’ve never heard of this
A few member mentioned they like soggy chips IE when crappy restaurants put your steak on top of your chips.

So due to boredom I made a thread lol
 

The DoggFather

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Their already fucked as in he likes them soggy, does the actual "poison" applied really matter? :tearsofjoy:

Vinegar generally is too bitter/sharp for me
I don't mind a bit of white vinegar on chips but I won't eat scallops without vinegar.
 
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