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spawned in the summer of 1853
these sliced succulent deep fried wonders 
resulted from the demands of a complaining customer
whose bullshit led our man, a one, 
mr. george crum
to do his best to satisfy the putz in question by
replacing the humdrum n’ waterlogged n’ sodden,
slithery, 
pommes de terre
with
his
new
& 
improved
(as thin as could possibly be imagined),
drenched in salt, 
deep fried & sizzling,
immaculate conception.

and as you can imagine, mr. cornelius vanderbilt
(said unruly customer),
whom mr. crum felt would most assuredly send back the creation he just made, 
again,
for his money back,
instead
had something of an orgasm of the taste buds!

and so these
“saratoga chips”
came to be the next big thing---
satisfying lovers of starch, grease & salt, everywhere.

it didn’t take long for word to get to canada where they buried them things in
dill pickle, 
ketchup,
jalapeño & cheddar,
salt n’ pepper,
roast chicken---or to
austria where they soak em’ in garlic, bulgaria, where paprika is the taste of the day—
& colombia boasts
mayonesa y limón,
egypt popularized the kebob & stuffed vine leave essence of zest,
you got oregano chips in greece
you got the overwhelming majority chomping down the tayto’s in ireland
whereas in
russia
it is caviar, crab and
shashlik 
which make the people salivate.

regardless of where you are or what you are doing
you can get some kind of potato chip
yes,
you can suck down that sodium & grease
mmmmmmmm
i
myself
am currently in something of a sour cream n’ onion phase---
and i must say
i praise the day
that crum went back in the 
kitchen
&
angrily 
whipped up a batch of 
yummyness
for
vandy
to 
suck
down---
commencing 
la revolución de patatas fritas.

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