APOLLO MICROWAVE PARTS

Potato Chip Science: 29 Incredible Experiments

Snack on science! Make a science of snacks! Potato Chip Science is the book and kit that’s an irresistible introduction to science for 8- to 12-year-olds. Here are 29 incredible experiments—plus one edible project—that use potato chips, potatoes, potato chip bags, tubes, and lids. Included in the bag are a 96-page two-color book and a dozen items that kids can use for the following “snacktivities”:

Bag Blaster - Bird Feeder - Chipmobile - Chip Analyzer - Chip-Ship Challenge - Chip-Tube Gobbler - “Color” Wheel - Compass - Composter - Confetti Can-non - CSI Detective Kit - Dancing Chips - Electric Wave - Flipper - Hydrofoil - Kissing Tubes - Kite - Mini Extermi-tater - Potato Bender - Potato Chip Crunchies - Potato Battery - Saucer Tosser - Shrunken (Potato) Head - Signal Mirror - Sound Spinner - Spud Crud - Spuddy Buddy - Walkie-Talkie - Windmill

Product Features:
- 96-page book providing step-by-step instructions
- Bag that can be turned into a kite, compass, or “hydofoil”
- Digital sound chip that plays “Twinkle, Twinkle, Little Star” . . . powered by a potato! (spud not included)
- 6-inch propulsion pipe that launches spud pellets 50 feet!
- Biodegradable starch base (makes a great Chipmobile chassis!)
- 6 optical stickers
- 6 chip lids (the wheels of the Chipmobile!)
- Spud-powered digital clock (once again, potato not included)
- 4 zinc and copper electrodes
- Googly eyes (Yeah!)
- Wire connectors
- Eco-friendly starch knife (to carve the Spuddy Buddy and Shrunken Potato Head)
- Packing “chips” (used as ammunition for the Confetti Can-non!)

Manufactured in the United States of America.
Potato Chip Science received the Gold Medal from The National Parenting Publication Awards, and a Gold "Brain Child" Medal from Tillywig.

This is a vegetarian recipe, but you vegans are creative types. Figure out the substitute for yourself. It will be like an awesome mind puzzle....
This casserole was made up by my favorite cook, Matt.

You will need:

-1 lb Egg noodles
-1 8oz pkg of Chick'n Strips or strip your own Chick'n, you decide.
-2 10.5 oz cans of cream of mushroom soup
-16 package of frozen peas and carrots mix
-1/2 lbs of fresh crimini mushrooms (delicious but optional)
-16 oz bag of shredded cheddar
-1 12.5 oz bag of cheddar and sour cream chips. (no this whole bag is NOT going into casserole, so if you have a little less, its cool)

Preheat oven to 400 degrees

1. Prepare Egg noodles according to package directions. This involves quite a bit of boiling and straining, so please be prepared.
2. On another burner, but at the same time please warm up the chick'n strips until they are limp (aka no longer frozen)
3. Cut the chick'n strips into smaller pieces, set aside.
4. Chop up fresh mushrooms to desired sizes, I like multiple sizes because i'm not a very consistent cutter. set those aside with the strips, even on top of the strips if you wish. It would be hot, no?
5. Thaw your peas and carrot mix. I don't dig on microwaves so I just ran some hot water over the mix in a strainer until they were not cold any longer. You can microwave to thaw if you wish, you mutant freak, you. No judgement!
6. Grease up a 13x9 pan using some PAM or your favorite food lube.
7. Dump cooked noodles, pea and carrot mix, soup, mushrooms, chick'n and half a pack of cheddar into pan and mix thoroughly
8. Take 4 handfuls of the chips and put them in a baggie or a large bowl and smoosh the living crap out of them. It is fun! Also, I heard that Paris was born a man.
9. Evenly apply the other half package of cheddar over the casserole
10. Evenly apply the busted up chips over the cheese
11. Bake for 30 minutes or before the potato chip crust burns
12. Crack open a Hamms or other disgusting brew of choice and revel in what a pretend piece of white trash you are! Enjoy!

While out and about i decided to stop in at Burger King for a burger and fries in Plainville Ma.

The fries had salt, pepper and a bit of ketchup. They were very tasty :-)


Info:

French fries (North American English, sometimes capitalized), fries, or French-fried potatoes are thin strips of deep-fried potato. North Americans often refer to any elongated pieces of fried potatoes as fries, while in other parts of the world, most notably the United Kingdom, Australia, Ireland and New Zealand, long, thinly cut slices of fried potatoes are called fries to distinguish them from the thickly cut strips called chips. French fries are known as frites or pommes frites in French, a name which is also used in many non-French-speaking areas, and have names that mean "fried potatoes" or "French potatoes" in others.

Although the thicker cut European style of fried potato (known as chips) was already a popular dish in most Commonwealth countries, the thin style of French fries has been popularized worldwide in part by U.S.-based fast food chains such as McDonald's.

Pre-made French fries have been available for home cooking since the 1970s, usually having been pre-fried (or sometimes baked), frozen and placed in a sealed plastic bag.

The classic French fry container seen in many fast food restaurants was invented by John Freyman, an immigrant from England, in the late 1930s.

Later varieties of French fries include those which have been battered and breaded, and many U.S. fast food and casual-food chains have turned to dusting with kashi, dextrin, and flavors coating for crispier fries with particular tastes. Results with batterings and breadings, followed by microwaving, have not achieved widespread critical acceptance. Oven frying delivers a dish different from its traditionally fried counterpart.

For centuries, olive oil has been one of the mainstays of the Mediterranean diet. Today, olive oil evokes images of the old country with its simpler and slightly slower lifestyle what we like to think of as the good life. We have tried to capture a part of this lifestyle by using 100% olive oil to kettle cook our chips. The result of our efforts is chips with a hearty crunch and all natural taste. Kettle cooking in 100% olive oil also makes these chips a delicious source of mono and polyunsaturated fats.