Rebecca and Karl Hoyle reckon they know what a good deep-fried chip should taste like.
To prove it, they're putting their skills up against the best takeaway contenders in the 2011 Best Chip Shop competition.
The husband and wife team took over the Abbott St Takeaway two years ago and entered the
best chip competition then.
But that year no one from Wanganui or Manawatu made the final 18.
The Heart Foundation is among the sponsors of the event and Mr Hoyle reckons it might raise an eyebrow when it finds out they prefer to cook their chips in beef dripping. "We used fat because it gives a better taste. The Heart Foundation would want us to use oil, but we reckon it retains a better flavour," he said.
He said they filter the fat regularly and replace it at least twice a week. They don't prepare the chips on the premises, either. The Hoyles say that method was too expensive and it was cheaper buying them ready-cut.
There's more to it taking part in this nationwide competition than simply putting in an entry. To take part the shops must complete online training which teaches them to cook chips to industry standards.
Guidelines to making the best chip cover chip size, cooking temperature, basket drainage, oil maintenance, filtering and cleaning, salt and frying oils used.
Voting is via text throughout July and those votes will find the top three shops from six regions around the country. Judges will visit the top 18 to find the overall winner. The winner will be announced in October.
Mrs Hoyle said apart from using dripping and keeping the fat in tip top condition she had another little tip for chip-a-holics too, poking the packet of deep fried delights a few times before giving it to the customer.
"It lets the steam out of the packet so the chips don't get soggy," she said.
To vote for the Abbott St Takeaways, text 3399 and enter the shop code, 3095.
