Posted in Science & Nature


Pringles are a beloved snack well-known for its addictiveness (“Once you pop, you can’t stop“). There are a few other interesting factors that set Pringles aside from other potato chips.

Firstly, Pringles have been called many things, because it is not strictly a potato chip. When it first debuted, other snack companies complained that it was not technically a potato chip as they were made from dried potatoes, so they were labelled “potato crisps“. Ironically, the company successfully argued in 2008 that Pringles were not “potato crisps”, using the logic that they were not of natural shapes and only contained 42% potato as they are made from potato-based dough. This was so that they could avoid the British tax on potato crisps.

Secondly, Pringles chips have a characteristic saddle-shape, known in mathematics as a hyperbolic paraboloid. This creates a uniform shape, meaning they can be stacked neatly in a tubular container for efficient and reliable packaging, as opposed to most potato chips that are packaged in bags. Furthermore, the shape is structurally sound, preventing the chips from breaking under the weight of the stack.

Finally, the inventor of the cylindrical container was a chemist named Fredric Baur, who started the process of making Pringles. His dying wish was to have his ashes buried in a Pringles can and this wish was respected by his children.

Posted in Life & Happiness

Fried Chicken

Although it may be unhealthy, it cannot be denied that fried chicken is one of the most delicious foods in existence. The following is a simple recipe for fried chicken without using a deep frying machine.


Chicken drumsticks x 4 (although any piece can be used)
Flour 50g
Egg x 1
Breadcrumbs 50g
Salt 1/2t
Cajun spice or paprika 1t
Canola oil

  1. Wash the chicken then season it with salt and cajun spice. It is good to rub oil on the chicken as well to keep it moist.
  2. Let the seasoning set in for about 10~15 minutes. Meanwhile, preheat the oven to 180°C and line an oven tray with tin foil.
  3. Pour the flour into a plastic zip-lock back. Place the chicken in the bag, seal it, then shake it to coat the chicken with the flour.
  4. Beat the egg then dip the chicken in the egg to coat it.
  5. Coat the chicken with breadcrumbs. You can sprinkle some thyme, oregano or parsley on top as well.
  6. Rub or spray some oil on the tin foil to prevent the chicken from sticking.
  7. Use a knife to make 2~3 deep gashes in the chicken. This helps it cook through.
  8. Arrange the chicken on the tray then put it in the oven for about 15 minutes until the top is golden.
  9. Flip the chicken over to make sure both sides are thoroughly cooked. Cook for another 10 minutes.
  10. When the outside is crisp and golden, take out the chicken and check that the inside is cooked well.
  11. Serve with some potato fries and vegetables.