The perfect chef's choice
We'll just fall straight into the house. We have had an extensive group discussion about it and agree that this is the place where the recipe can best be expressed. The cook must be closed from outside influences, so definitely not have access to a laptop, i-pad or other devices that he can search for information via the Internet. He has to walk straight out of a fashion magazine for catering clothing, with a starched chef's hat and such a white coat with an invisible collar. That gives the impression that he knows what he's doing. The fact that he scurches is nice, that prevents a too clear view and that he has access to a puppet stove is ideal. Small pans, for small squeaks, we also get rid of our tiny stock of jacks. The big ears are a must, so not only the place, also the person is extremely suitable.
The recipe: Take half a pound of potatoes, put them on with little water, cook very briefly, on the puppet stove that is no problem, they are done enough if you can insert a knitting needle thickness button pin. Remove them from the pan, drain and cut from them wafer-thin slices. Then take a cotton swab, pass it through the ear of the squinting cook, scrape the lubrication from the stick to prevent fluff, which is so nasty and spoils the end result. Mix with a pinch of salt, squeeze out a quarter clove of garlic, fry this mixture in a frying pan dry. Place the potato slices in a baking dish, spread the baked mixture over the slices, sprinkle it with an oil of your choice and slide it into the oven. At least forty-eight hours wait for the best result. Now all you have to do is fill a few chip bags and yell: At the table.
