WE take spuds for granted in Australia.
They get mashed, roasted and baked, then shoved beside some great slab of meat alongside some greens.
But the potato needs to be cherished. It's a thing of beauty. Okay, so it's probably never going to be popular to compliment someone by saying they have a "face like Sebago" but there is something special about the spud.
If you don't know what this blog is about, take a quick recap with the intro entry here.
I've kicked off my spud-eating quest before I've even left with a typical fast food meal at the Brisbane domestic airport,
Yep, a Carl's Jnr standard burger combo (a drink and chips). The chips were chunkier than McDonld's French fries, closer to Kentucky Fried Chicken's chips but perhaps slightly crunchier. They were salty and delicious.
And that's about all I can say for them. I've no idea what oil they were deep-fried in, or the average size per chip or the nutritional value of them.
They were just good.
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Most Aussies will consume chips at some point in their lives.
It will be interesting to see if chips are a casual side order within "combos" that are regularly attached to fast food meals in Peru.
Note to self: Find out what the Spanish for chips is.
- Ashley Walmsley travelled to Peru with assistance from the Crawford Fund and with financial support from DFAT Council on Australia Latin America Relations.
Ashley Walmsley
Ashley Walmsley is the editor of ACM's only national, fresh produce magazine, Good Fruit & Vegetables, while also covering horticulture stories for the agricultural papers and websites. He also writes the weekly, The Ringer, column in the Qld Country Life.
Ashley Walmsley is the editor of ACM's only national, fresh produce magazine, Good Fruit & Vegetables, while also covering horticulture stories for the agricultural papers and websites. He also writes the weekly, The Ringer, column in the Qld Country Life.
