At the Golden Star…
‘It’s such hard work. I work so hard. Everything by hand. Scrubbing and peeling, scrubbing, all the time. This time of year potatoes are terrible. End of season. They leave them sitting in the warehouse. They are all shrivelled, soft; potatoes are terrible! Put them in the machine to peel them, goes round and round – won’t work! They are too soft. Have to do everything by hand. Hours! And they are so expensive. So expensive! Never come down in price. Ten, twelve pounds a bag. Start of season three pounds. Wholesaler says ‘That’s the price’. And they are full of black bits. Can’t get them out in the machine. Have to cut everyone by hand. The eyes go right through the potato. If you put them in the machine, still leaves some black inside. There is no potato left! Hours I am cutting. Some people use Dry White. From the catalogue. Put the powder in the water with the potatoes, make them all white, take away the black bits. Customer thinks, mmm, nice white chips. But the fumes! Just a bit in the water and I’m standing over it and my eyes are hurting. Horrible. I never use it. Just everything by hand, so hard.'
1 comment:
It's probably some kind of sodium bisulphite that degrades or reduces to carboxylic acid (like vinegar) in reaction to carbons on the surface of burnt chips. In fact vinegar is a stroger acid...I think
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