Chips (US: French fries) are difficult. In the UK chips are inclined to be quite large strips of deep fried potato. They may also be made with mashed potato reconstituted into chip shapes and then deep fried. These are all inclined to be slightly heftier than French fries, which are much finer and capture more fat and are crisper. The best chips are those, cooked as my mother did, in beef fat, taken out and cooled for a little and then popped in to crisp up. I have never eaten chips as good as hers.
Jerky. The same thing as biltong from South Africa, consisting of narrow strips of meat cut from beef and ground vigorously to release the juices, then air or sun dried, salted and spiced, or smoked. It resembles an aged leather belt - and some would say tastes like it as well. It is popular with people travelling in remote areas, such as trappers and backpackers, as it is light and easily transportable and is high in protein.
I am sure that, in life, this dish does not exist, but here it is in a tin. I was so startled I took a rather poor photograph. I hope that you will never find yourself so in need of sustenance that you open such a tin.
The smaller intestines, often of the pig. Sometimes filled with mincemeat or forcemeat and made into a kind of sausage. Usually prepared by frying or boiling. May sometimes be tripe.
This large breed make excellent pets as they are docile in addition to being good to look at. Because they are slow to mature they are not usually seen as a commercial fowl, though their egg laying is about 140 per annum. They may be light, buff or dark in colour, the latter two of which are lighter in weight. The head and skull have a pea comb and brow. They also small wattles and well-feathered shanks and toes, as are evident in this picture. It is named after the Brahmaputra River area. Here the Malay and Cochin were crossed and exported to Shanghai, China in the 1840s. They went to New York in 1846 and then to New England in 1853. The first book on poultry standards, issued in 1856, mentions the Brahmas chicken. After a gift was made to Queen Victoria the name was changed to Brahma chicken. The breed was minaly developed in the United States between 1850 and 1890, when most were light or dark, with buff birds emerging more recently.
