The sides to order are the fried combo platter of medium-thick, crisp French fries, paper-thin homemade potato chips, crunchy onion rings and the steamed broccoli.
The juicy steak was sliced at tableside and placed on a circle of Patagonian potatoes (crisply fried, paper-thin potato chips).
catalogue reference: MCR Further material: An interview with Mary Crozier can be found in the Guardian/Observer oral history project WP Crozier Correspondence and other papers relating to the career of William Percival Crozier, editor of the Guardian, 1903-1955 catalogue reference: WPC Richard Fry Papers of Richard Fry (formerly Freund), financial editor of the Guardian (1939-1965), 1920-2000.
The other Tuesday afternoon, a be-scarfed couple, West European expats, were finishing a late lunch at a chic cafe table just as a cacophonous group of schoolchildren were beating a path to the Good Joy Chinese restaurant for ketchup-drenched French fries in little paper takeout boxes.
If you don't have a cooling rack, you can simply pile the fries on a paper towel-lined plate, but this can eliminate the crunchy texture of the batter.
"The light bulb went off," Fry told the paper.
"Letting anything that's been fried sit on paper towel will make it soggy, because it'll start to steam," explains Perry.
Pat them dry after frying, with a paper towel.
After frying, put in paper and let oil dry.
Thin, crisp fries arrived in a paper cone.
The crisp fries arrived in a paper cone with two dipping sauces: rémoulade and house-made ketchup.
