The scottish 'government' are spending 300k of tax payers money promoting tripe. I shit you not.
FFS! I just can’t believe it OH. You keep putting these thing nuggets of waste on your blog and at first I think you are just having a laugh, but no, it’s true and again I think of the waste of money.Thanks for the info and I know I will be saying FFS again when you come up with other gems of utter Labour waste.Ta very muchly.
It's dated 2009. Why are you posting this a year later?
According to Matt in the Telegraph, a portion of chips will cost a quid, and the shake or two of salt, fifty quid.
John,Are you mental?http://www.lovechips.co.uk/nominate-your-perfect-portion/
I quote :-" This year's campaign was really successful in communicating positive key messages "WHAT THE FUCK ! ...£6 million would buy rather a lot of road grit \ salt, eh ? ...
National Chip Week ?Trust me to be on the Atkins diet during it !
how is this potato council funded?It looks like an industry PR frontthanks for any info
We should start a campaign to have as many quangos as possible shut down. Starting with this absurd one. These are the trinkets of socialism. Smash them down.Urban11
I love em!...according to Heston this is how to make perfect chips...but it seems a bit labour intensive to meSo, let's make chips. Wash, peel and cut the potatoes into chip lengths. Don't worry if they're a little uneven, because this means that you'll get a range of textures, from thicker, luxuriant, fluffier chips to more crisp-edged pieces.Place the cut chips in a bowl of cold water and, when you have finished cutting them all, leave the bowl under the cold tap for five minutes to remove excess starch. Bring a large pan of unsalted water to a simmer and drop in the chips. Cook until the potatoes are soft, ideally to that point just before they start falling apart. With a slotted spoon, carefully lift out the chips and place on a tray, board or, best of all, a cake rack, then leave to cool. Once cool, place in the fridge for at least half an hour.Preheat the fryer to 130C. Cook the cold chips at this level until they take on a dry appearance on their surface - you don't want them to colour at all. Drain, and leave to cool again. When cool, refrigerate again for at least half an hour.Increase the temperature of the oil in the fryer to 190C. Plunge the cold chips in this and cook until golden brown and crisp. Drain, salt and serve at once. Mmmmm or you can nip down to the chippy on your bike and get a bag and a carton of curry sauce.
Heston's chips .. what about the excess energy and carbon footprint .. FFS
I rather like the irony that the government are paying with one hand to wage a war against fat, and yet on the other are paying 50 people vast sums to promote the eating of chips. What an excellent wheeze for keeping each other employed.
Taxpayer funded? According to its Accounts it is funded by levies on GB potato growers and packers and producers Rather like Tesco's advertising and marketing is taxpayer funded.
I laughed so hard... then I saw it wasn't a joke.Cheggers? Oh ye Gods!
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