From Spud To Supper: Inside The Prep For Chips Cheese & Gravy Day

Tindle News

Chippy Boss Mark Handley said: 'A lot goes on that you do not see, we'll be in here at 8 in the morning getting the spuds ready. Lots of gravy, everything about triples for chips cheese gravy day.'

Transcript

00:00Right, first of all you get your bag of spuds, you take the wire off it in the roller.

00:13Make sure there's plenty of water going, so they're in there rolling now.

00:18Take a couple of minutes, basically getting the skin off the spud.

00:27We'll let this out in a minute, but this time of year the spuds have lots of eyes in them

00:31so we have to get every one out, because you don't want eyes in your chips.

00:38So these are rolling now, the skin just off.

00:40Let them out slowly so we can get the eyes out, and any green ones.

00:57The eyes will all be taken out by hand, and then that bit's done.

01:03Then we take them out here into the chipper, which makes the chips.

01:24Still looking for eyes, to make sure there's no eyes.

01:27Eyes are the enemy.

01:28Then we fill that up, fill it with water, and that's ready to go.

01:32On the chips, cheese and gravy day we'll be doing about 15 of these barrels, three bags

01:37in each, so that's a lot of spuds we'll need.

Category

Transcript

Recommended