I feel a bit silly for raising this; but as they told me when I first dived (dove?) into computer world, there's no such thing as a stupid question; I'm still trying!
I'm in the market for a small 1 person chip fryer. I appreciate your brands will be different from ours, although their function will be similar, but I'm certain success will lie with the type of oil ; what type is best and can it be re-used several times? Obviously when it smells I might bin it, but it must produce crisp chips, not soggy as featured in that Dad's Army prog. Is the type of spud critical?
Sales kids in the shops will probably try to tell me anything to make a sale, so your expert advice would be welcome
Oh! by the way, inexpensive!
Well; what do you know,? I haven't posted yet and a heap of fryer ads have appeared ! That's unnerving!
Rufus2 Mon 25-Nov-19 13:06:52
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