David Walker 
Barrel Sampler
Posts: 2284
 | | 02-08-2007 03:54 PM |
| Any experience making these? I'm curious as to what worked and what didn't. I've read that beef fat and vegetable oil is the best way to go. | | |
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BellaDonna
Wine Labeler
Posts: 3660
| | 02-08-2007 04:12 PM |
| I've made them a few times...not difficult. I fried in vegetable oil and topped with garlic. Very good. (Leave skin on) | | | |
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TBird
Park Slope, Brooklyn
Master of Wine
Posts: 10205
| | 02-08-2007 04:50 PM |
| Quote:
I've read that beef fat and vegetable oil is the best way to go.
 that's crazy talk!
bake them with olive oil, minced garlic & pepper. your heart will thank you.  | | | |
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kpak
Alaska
Wine Bottler
Posts: 3183
| | 02-08-2007 05:05 PM |
| Soak in ice water to remove starch and frytwice for crispier fries that don't go soggy too fast. | | In theory, there is no difference between theory and practice. In practice, there is...
.ps - friends don't let friends eat farmed salmon. | |
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Marco
Barrel Sampler
Posts: 2088
| | 02-08-2007 05:16 PM |
| Duck fat! | | | |
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BellaDonna
Wine Labeler
Posts: 3660
| | 02-08-2007 05:18 PM |
| Quote:
Quote:
I've read that beef fat and vegetable oil is the best way to go.
that's crazy talk!
bake them with olive oil, minced garlic & pepper. your heart will thank you.
When I bake raw fries, they turn out too dry. And what's up with all of this healthy heart talk? You sure didn't talk this way when you lived in California...the state of salads | | | |
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TBird
Park Slope, Brooklyn
Master of Wine
Posts: 10205
| | 02-08-2007 05:42 PM |
| Quote:
When I bake raw fries, they turn out too dry .
that's what the olive oil corrects. d'uh!  
Quote:
And what's up with all of this healthy heart talk? You sure didn't talk this way when you lived in California...the state of salads.
haven't i always pushed salmon, walnuts, oatmeal, etc etc?? helllooooooo??? 
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David Walker
Barrel Sampler
Posts: 2284
| | 02-08-2007 06:32 PM |
| Quote:
Quote:
I've read that beef fat and vegetable oil is the best way to go.
that's crazy talk!
bake them with olive oil, minced garlic & pepper. your heart will thank you.
Naah - I eat healthy fairly often. This is a splurge. | | | |
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JonesWineNo1
Sommelier
Posts: 8568
| | 02-08-2007 06:54 PM |
| Deep fry in rendered duck or goose fat. | | | |
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TBird
Park Slope, Brooklyn
Master of Wine
Posts: 10205
| | 02-08-2007 07:58 PM |
| Quote:
Naah - I eat healthy fairly often. This is a splurge.
then peanut oil and definately, double fry! my wife is a FF nut. drives me crazy.... | | | |
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Paul_H
San Francisco
Grape Puncher
Posts: 890
| | 02-08-2007 08:48 PM |
| Double frying is the secret of superior fries. | | | http://www.sweetandsourspectator.org | |
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skwid
Wine Connoisseur
Posts: 5452
| | 02-09-2007 03:59 AM |
| Quote:
Deep fry in rendered duck or goose fat.
Duck fat is the best. Did a taste test of frys in different oils and the duck fat won hands down. | | | |
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rjs3
NJ
Barrel Filler
Posts: 1124
| | 02-09-2007 05:29 PM |
| In gribbones...... | | | |
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David Niederauer
Los Gatos, CA
VinoCellar.com Extraordinaire
Posts: 30984
| | 02-09-2007 05:32 PM |
| Go drive through McDonalds | | | |
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juggernt
Tampa, FL, USA
Wine Labeler
Posts: 3501
| | 02-10-2007 03:34 PM |
| Quote:
Double frying is the secret of superior fries.
This is what the Belgians, inventers of said delicacy, do. | | | Visit The Butcher Block at http://www.butcherblocktampa.com/ | |
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Seamus Campbell
Portland, Oregon
Grape Fermenter
Posts: 442
| | 02-10-2007 11:07 PM |
| How are the pommes frites in Geneva these days? | | | |
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ChangeMe
Grape Picker
Posts: 7
| | 02-11-2007 03:03 AM |
| Quote:
Double frying is the secret of superior fries.
This is the key to great crispy fries!! of course good spuds, oil helps also
First fry is to get rid of the moisture in the fry...let it cool down a bit after this
2nd fry is for the crispiness/color | | | |
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whiner
Second star to the right, and straight on till morning
Wine Thief
Posts: 2875
| | 02-11-2007 05:50 PM |
| Not really fries, however...
I hav been known to coat 1/2" by 1/2" strips of potatoes in lots of extra virgin olive oil and lots of fresh rosemary, as well as plenty of salt, and then roast at 500 degrees F for 20-25 minutes. The potatoes do get somewhat crispy...and very yummy. | | | I can't listen to that much Wagner. I start getting the urge to conquer Poland. <br>-- Woody Allen | |
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kevin baker
Grape Truck Driver
Posts: 28
| | 02-12-2007 12:43 AM |
| the most incredible fries i've ever had were fried in duck fat and sprinkled with sea salt. | | | |
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kevin baker
Grape Truck Driver
Posts: 28
| | 02-12-2007 12:45 AM |
| after reading through the previous posts, i guess i'm not the only one who feels this way | | | |
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