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Epicurean Kentuckian: Fish & Chips in a proper cone 2015-10-29 - Adair County, KY - Photo Epicurean Kentuckian. After seeing April Bloomfield's segment on Fish & Chips take out in London on PBS' Mind of a Chef," we have been fascinated by the take out containers. So far, we haven't been able to get many Fish Fryers to try the concept, but a few are helping. So far, our photo(s) are beta stage, not ready for prime time - though a lot of fried fish in this part of Kentucky is ready. The cone above was constructed using a stiff 10 x 14 sheet of paper and was lined with oil paper and insulated, outside with paper towels, which came in very handy for wiping fingers. We're wanting a walk-about-food, one that can be consumed with a degree of safety in a car, and in a container which can be disposed of in an environmentally safe manner, is cheap for the purveyor to offer, and can be constructed in an eatery while frying is in progress. Besides being easy to hold, the cones seem to keep the hot fish & chips hotter for a longer period of time than styrofoam - (the only food which is better in styrofoam is Scotch & Soda; it's kerosene taste is enhanced by the Styrofoam - but that's just one person's prejudice). So far, in development, we're pleased. But we'd like input on this major challenge. If the project gets traction, we'll continue to offer more photo(s). We hope less engineering-challenged and superior photographers and/or videographers will contribute to the effort. It ain't easy getting people excited about this idea, though mankind will be much better off when it's a part of South Central Kentucky's food scene. Even Matt Baker, whose fried fish in The Flatwoods had people stopping from all over to eat it before he exited the food business, and whose engineering skills are paramount, wouldn't bite. Never could get him to take the challenge. All help appreciated. - EW Permalink | Comments?

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