It's just easier to eat the chips out of a shallower, wider box than it is a taller thin one, particularly when you're nearly finished.
^^ This, & not necessary MacDonald s but other places that serve Chips in similar type of cartons, it's easier to put sauce on all of the Chips as well rather than just the Chips at the top of the carton, when you transfer Chips to another carton or box.
By transferring the chips into the unoccupied half of the burger container it is easier to ensure an even and thorough distribution of salt on the chips.
By transferring the chips into the unoccupied half of the burger container it is easier to ensure an even and thorough distribution of salt on the chips.
Most McDonalds add the salt when the fries are in the heating tray. It may be company policy.
This is different to KFC where you need to apply the salt yourself.
Most McDonalds add the salt when the fries are in the heating tray. It may be company policy.
True, but the amount that they add is generally insufficient. If I'm going to scarf down a portion of chips I'm damn well going to have lots of salt with them.
It's even worse when you get chips from a takeaway. They always put the salt on the top layer of chips only, so that there's no salt on the chips below the surface layer. A good chippie would individually salt each layer, but alas, as a society we are generally too willing to put up with a majority of chips being unsalted. It is a truly lamentable state of affairs, and when I seize power the failure to correctly salt chips will be punishable by a protracted and painful death.
Also, the vinegar must be applied before the salt, so that the salt sticks better to the chips. Adding the vinegar after salting simply washes away the salt (which, in order to avoid a terrible death - see above - the chip shop worker has no doubt painstakingly applied with careful attention to even distribution throughout the chip layers). Vinegar before salt. It's nothing short of a national disgrace that this critical information is not taught in our schools.
It's even worse when you get chips from a takeaway. They always put the salt on the top layer of chips only, so that there's no salt on the chips below the surface layer. A good chippie would individually salt each layer, but alas, as a society we are generally too willing to put up with a majority of chips being unsalted. It is a truly lamentable state of affairs, and when I seize power the failure to correctly salt chips will be punishable by a protracted and painful death.
Also, the vinegar must be applied before the salt, so that the salt sticks better to the chips. Adding the vinegar after salting simply washes away the salt (which, in order to avoid a terrible death - see above - the chip shop worker has no doubt painstakingly applied with careful attention to even distribution throughout the chip layers). Vinegar before salt. It's nothing short of a national disgrace that this critical information is not taught in our schools.
It's even worse when you get chips from a takeaway. They always put the salt on the top layer of chips only, so that there's no salt on the chips below the surface layer. A good chippie would individually salt each layer, but alas, as a society we are generally too willing to put up with a majority of chips being unsalted. It is a truly lamentable state of affairs, and when I seize power the failure to correctly salt chips will be punishable by a protracted and painful death.
Also, the vinegar must be applied before the salt, so that the salt sticks better to the chips. Adding the vinegar after salting simply washes away the salt (which, in order to avoid a terrible death - see above - the chip shop worker has no doubt painstakingly applied with careful attention to even distribution throughout the chip layers). Vinegar before salt. It's nothing short of a national disgrace that this critical information is not taught in our schools.
Interesting :-) however, if the salt is distributed first, does the vinegar applied second not then cascade the salt through the many layers downward, so all chips are covered and not just the top layer?
Comments
^ This
^^ This, & not necessary MacDonald s but other places that serve Chips in similar type of cartons, it's easier to put sauce on all of the Chips as well rather than just the Chips at the top of the carton, when you transfer Chips to another carton or box.
This is different to KFC where you need to apply the salt yourself.
Also, the vinegar must be applied before the salt, so that the salt sticks better to the chips. Adding the vinegar after salting simply washes away the salt (which, in order to avoid a terrible death - see above - the chip shop worker has no doubt painstakingly applied with careful attention to even distribution throughout the chip layers). Vinegar before salt. It's nothing short of a national disgrace that this critical information is not taught in our schools.
LOLZ
Interesting :-) however, if the salt is distributed first, does the vinegar applied second not then cascade the salt through the many layers downward, so all chips are covered and not just the top layer?
Salt n shake
This is me too