Yes in an age where most cafes cut the top of a bag of generic chips before dumping them into the fryer, we dont.
In fact we get our Tasmanian Pink Eyes from Malcolm Dance in Middleton. We wash them, chip them & blanch them in low temp oil befor frying them to a golden crispness for each order.
Aren't all chips from potatoes you ask might ask reasonably? Well, yes they are of course,
but how many places can actually lay claim to coming from the area they are served in, yet alone go to the apparent trouble of actually making them?
We at The Red Velvet Lounge would like to put this question to any other cafe not only in Tasmania but Australia as well!
On another note, soon we will be doing very special dinners on Friday & Saturday evenings. By this we mean really local & unique foods to this area, food that you cant get anywhere else!
Yep, Friday & Saturdays evenings at the RVL will soon be real special!
see you soon
Cheers Steve & the team
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2 comments:
Looking forward to trying your chips on next visit to Cygnet but tell me Steve, after washing tats, do you peel them or do they end up as "skin on wedges"?
When I were a lad we didn't have chips with skin on at any school I went to.
Hi Rockoyster, we wash them but some of the skin stays on. They are definitely not weges though, just real chips.
I call them 'old school' referring to the fact that its almost an arcane practice to make them at all these days.
We are surrounded by spud growers here & it seems logical(though a lot of hard work) to use them.
I wanted a snacky type item on the menu & didn't want to resort to cutting the top off a bag of frozen McCains, as everyone else does. Also if I had just called them 'chips', no one would think twice about them as chips have been commodified so much these days.
Though deep fried at least you are getting the real spud!
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