David Walker
Barrel Sampler
Posts:2284
 | | 02/08/2007 3:54 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
Barrel Racker
Posts:1890
| | 02/08/2007 4:12 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
Wine Connoisseur
Posts:5221
| | 02/08/2007 4:50 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 Thief
Posts:2968
| | 02/08/2007 5:05 PM |
| | Soak in ice water to remove starch and frytwice for crispier fries that don't go soggy too fast. | |
The difference between genius and stupidity is that genius has it's limits...
ps - friends don't let friends eat farmed salmon. | |
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Marco
Barrel Filler
Posts:1046
| | 02/08/2007 5:16 PM |
| | Duck fat! | | | |
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BellaDonna
Barrel Racker
Posts:1890
| | 02/08/2007 5:18 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
Wine Connoisseur
Posts:5221
| | 02/08/2007 5:42 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 6:32 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 6:54 PM |
| | Deep fry in rendered duck or goose fat. | | | |
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TBird
Park Slope, Brooklyn
Wine Connoisseur
Posts:5221
| | 02/08/2007 7:58 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 8:48 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 3:59 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 5:29 PM |
| | In gribbones...... | | | |
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David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15756
| | 02/09/2007 5:32 PM |
| | Go drive through McDonalds | | | |
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juggernt
Tampa, FL, USA
Wine Bottler
Posts:3421
| | 02/10/2007 3:34 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:401
| | 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 3:03 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 5:50 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.
-- Woody Allen | |
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kevin baker
Grape Sorter
Posts:285
| | 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 Sorter
Posts:285
| | 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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