The life and times of a sta­dium potato

The Compass - - NEWS -

• Brown bag full of No. 1 white pota­toes trav­els from Prince Ed­ward Is­land to Pow­ell’ Su­per­mar­ket in Har­bour Grace;

• S.W. Moores Me­mo­rial Sta­dium places an or­der and the bag makes its way to the can­teen’s kitchen;

• Pota­toes are placed in a me­chan­i­cal peeler and the abra­sive coat­ing ef­fec­tively strips the skin from the veg­etable as it spins at a high speed. Cleaned pota­toes move down a shute into a bowl of clean wa­ter;

• Veg­eta­bles are placed in the hand-pow­ered cut­ter. Pota­toes are placed up­right un­til the blades are pushed down, slic­ing the ob­ject into fry form;

• Freshly cut fries are soaked in a stay fresh so­lu­tion;

• Min­utes later, they’re placed in san­i­tized bins un­til ready to use that day;

• From the con­tainer, the deep fryer is the next step.

• Fried to golden brown per­fec­tion, they next move toa heated pan where they’ll cool slightly;

• When an or­der is placed, fries are scooped into a brown, card­board bowl where they’l ei­ther be smoth­ered in a com­bi­na­tion of gravy, dress­ing or cheese curds — some­times all three — or salted. Ketchup may be placed on them or on the side.

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