Jigaboo Trap

[Br.IanVonTurpie]

Jigaboo Trap



https://creativityalliance.com/forum/index.php?action=gallery;sa=view;id=3176

How to trap a Jig!

[Aleister Adams]

Need those all over the dreaded south. Have them baited with MD and mudsharks.

[N567]

Jigaboo Trap

The invention of the pressure fryer and deep fryer by Colonel Harland Sanders, the founder of KFC, in the 1940s started the fast food industry.

So did the invention of the pizza oven, electric pizza oven and conveyor belt multiple deck electric pizza oven by Sherwood Johnson, the founder of Shakey's, in the 1950s.

And the invention of the food assembly line by Richard and Maurice MacDonald, the founders of MacDonald's, in the 1950s along with the invention of the commissary, land-lease franchising and instant milk shakes by Ray Croc, the CEO of MacDonald's in the 1970s.

And the invention of the family entertainment center which is a one-stop shop complete with restaurant, arcade game machines, and theme park rides in the 1970s by Nolan Bushnell, the founder of Atari, Atari Hotels, and Chuck E. Cheese, and the inventor of the ordering tablets, ordering booths, automatic payment terminals, and robotic waiters, used in his Atari Hotels, the 1st smart hotels, in the 2000s.

RaHoWa!

White Power!

[Rev.Cambeul]

he invention of the pressure fryer and deep fryer by Colonel Harland Sanders, the founder of KFC, in the 1940s started the fast food industry.

I don't know about the pressure fryer - and still don't know the use of that - but the deep fryer was used in England since at least the 1850's. And that's being conservative. Think of the history of fish and chips. Both developed on the warves of England. And later into dirty, greasy fish and chip shops. Fast food decades before the idea. Fish and chips were sold from filthy greasy carts. And there were also pie carts. America probably had similar.

OK, let's extrapolate a little ... Colonel Sanders, whom was no more of a Colonel than Elvis' boss, may have travelled, had some fish and chips and extrapolated a little on his own? Hence, deep fried chicken. The fact is, before refrigeration, chicken was rarely eaten by the average person, so that explains the timing for Colonel Sanders at least.

https://www.youtube.com/results?search_query=the+history+of+fish+of+and+chips

https://www.youtube.com/watch?v=gdkYCcWK-qQ

FYI, Scotland used to rely on porridge and mince. That's it. Forget the haggis - that's for upperclass snobs at Burns Night and tourists. Scots eat MINCE. Well, they used to, but now that they have the deep fryer, it's deep fried pizza, a fish supper (with chips) for breaky and lunch, or a sausage supper (with chips) for breaky and lunch - perhaps with a deep fried onion, and a deep fried Mars Bar wrapped in flat bread for desert.

Other than an occasional Chinky takeaway and a pack of crisps, a deep fried fish or a sausage supper is what the Neds of Scotland grow up on. And that's why they are brain-dead, crazy, demented fucks that will chibb you, should you cross them. Get Salubrious - Have a Carrot Stick!

https://www.youtube.com/watch?v=NsNEl0UnBZY

[N567]

I don't know about the pressure fryer - and still don't know the use of that - but the deep fryer was used in England since at least the 1850's. And that's being conservative. Think of the history of fish and chips. Both developed on the warves of England. And later into dirty, greasy fish and chip shops. Fast food decades before the idea. Fish and chips were sold from filthy greasy carts. And there were also pie carts. America probably had similar.

Older deep fried dishes were deep fried in woks and kettles.

The Asians, such as the Chinese, used woks, while the English used kettles.

Both the Asians and Europeans mass produced their cooking oil in oil refineries and oil mills.

This mass-produced cooking oil is what the food is immersed into using tongs to protect the hands of the chef. The tongs are also used to remove the food after it is cooked.

The machine I am talking about is electrically powered and uses a strainer to immerse the chicken or French fries in a stainless-steel vat of boiling oil.

A few seconds later, it is cooked, and the strainer is raised so that the oil can drip through the gaps and fall back into the vat for reuse while the food is spilled into fast food containers after the oil has completely dripped off.