• 7/13 French Fries Day -

    From Dave Drum@1:18/200 to All on Wed Jul 12 15:53:20 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: French Fried Sweet Potatoes
    Categories: Five, Vegetables, Snacks
    Yield: 4 Servings

    3 md Sweet potatoes
    1 c Crushed corn flakes
    1 lg Egg
    1 tb Water

    Parboil sweet potatoes for about 10 minutes. Drain, peel
    and cut into 1/4" - 3/8" batons. Mix egg with water and
    beat throughly.

    Separate crushed corn flakes in separate bowls, making
    two 1/2 cups each. Flour may be substituted for one of
    the bowls of flakes. Dip the cut potatoes in the flour
    or crushed flakes, then in the egg mixture and then
    again in the other bowl of crushed flakes.

    Deep fry in oil (375+|F/190+|C) until browned. Drain on
    absorbent paper and sprinkle with salt.

    A mixture of cinnamon and sugar could also be used for
    a sweet taste.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Kitchen

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  • From Dave Drum@1:18/200 to All on Wed Jul 12 15:53:22 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: French Fried Potato Salad
    Categories: Salads, Potatoes
    Yield: 6 Servings

    3 Double orders french fries
    - from your favorite fast
    - food restaurant
    1/4 c Onion; fine chopped
    3 tb Parsley; chopped
    1 cl Garlic; mashed
    1 tb White wine vinegar
    1/2 c Mayonnaise
    Pepper

    Place French fries in a large bowl immediately, to
    prevent them from becoming limp. Set aside. In another
    large bowl, combine onion, parsley and garlic. Add
    vinegar. Add pepper.

    Mix thoroughly. Let stand for at least 1 hour, stirring
    occasionally. When ready to serve, add mayonnaise to
    onion mixture. Mix well. Add French fries.

    Serve immediately.

    Source: "The Unique Potato Salad Cookbook" by Vera Klein

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:18/200 to All on Wed Jul 12 15:53:24 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Classic French Fries w/Chilli Salt
    Categories: Potatoes, Chilies, Herbs
    Yield: 2 Servings

    1/2 c Catsup
    1 ts Ground cumin
    1 ts Balsamic vinegar or red
    - or white vinegar
    2 ts Salt
    2 ts Chilli spice mix
    3 lg Russet potatoes; peeled,
    - wiped dry, in generous
    - 1/4" thick batons
    Oil (For deep frying)

    Combine catsup, cumin and vinegar in small bowl. Combine
    salt and chilli spice in another small bowl. (Can be
    prepared 1 day ahead. Cover separately and let stand at
    room temperature.)

    Arrange potatoes in parallel rows on kitchen towel. Roll
    towel up, enclosing potatoes, and let stand at least 30
    minutes and up to 1 hour to dry potatoes.

    Pour oil into heavy large saucepan to depth of 3 inches.
    Attach deep-fry thermomether and heat oil over med-high
    heat to 325+|F/160+|C. add 1/4 of potatoes to oil and fry
    until just tender and barely colored, about 3 minutes.
    Using slotted spoon, transfer potatoes to wire rack set
    over paper towels and allow to drain. Reheat oil to
    325+|F/160+|C. if necessary. Repeat frying with remaining
    potatoes in 3 more batches. Cool completely. (Can be
    prepared up to 3 hours ahead.. Let potatoes stand at
    room temperature, let oil cool.)

    Reheat oil to 400+|F/205+|C (???-UDD). Fry potatoes in 3
    batches until deep golden brown and beginning to blister,
    about 2 minutes. Using slotted spoon, transfer potatoes
    to basket lined with several layers of paper towels.
    Sprinkle with chilli salt and serve with cumin catsup.

    Bon App++tit | January 1993

    Uncle Dirty Dave's Kitchen

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  • From Dave Drum@1:18/200 to All on Wed Jul 12 15:53:26 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: N.Y.T. French Fries
    Categories: Five, Potatoes
    Yield: 4 servings

    3 lb Russet potatoes, peeled,
    - in 1/4" X 1/4" fries kept
    - refrigerated in cold,
    - clean water overnight
    2 tb + 1 ts distilled white
    - vinegar
    3 qt Oil
    Salt

    Working quickly, remove the fries from the cold water,
    and drain off as much water as you can without breaking
    the fries. Discard the water, and place the fries in a
    large, wide, heavy-bottomed pot. Cover with 2 1/2 quarts
    of clean, cold water, and add the vinegar. Bring to a
    low boil for 6 minutes. The fries should be cooked
    through but not falling apart. Remove the fries with a
    slotted spoon or spider onto a baking sheet fitted with
    a paper-towel-lined rack. Cool and dry the potatoes on
    the rack.

    Once the potatoes are cool and dry, prepare your deep
    fryer. Heat the 3 quarts of oil in a large Dutch oven
    (at least a 5 quart). Attach a candy thermometer to the
    side of the fryer, and heat until the gauge reads
    395+|F/200+|C. Working in three batches, add the fries to
    the oil, and cook for 1 1/2 minutes. Using a slotted
    spoon or spider, remove the fries and place on another
    baking sheet fitted with a paper-towel-lined rack.
    Repeat with the rest of the fries until all of them have
    been blanched in the oil for 1 1/2 minutes.

    Let the fries cool and dry on the rack for 1 hour, and
    then gently place them in a large, plastic food-storage
    container, being careful not to break the fries. Cover,
    and freeze overnight. Cool, strain and reserve the oil.

    The following day, reheat the reserved oil in the Dutch
    oven. Attach a candy thermometer to the side of the
    fryer, and heat the oil until the gauge reads
    395+|F/200+|C.

    Working in three batches, add the fries to the oil, and
    cook until the fries are light golden in color, about 4
    minutes. Agitate the fries with a slotted spoon or
    spider during the cooking process to ensure even
    cooking. Adding the fries will have lowered the
    temperature of your fryer but adjust as needed in order
    to maintain 375+|F/190+|C. (It is better for your fryer to
    be below 375+|F/190+|C rather than over it.)

    Remove the fries from the oil into a metal bowl lined
    with paper towels. Season all over with kosher salt, and
    serve at once.

    By: Gabrielle Hamilton

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:18/200 to All on Wed Jul 12 15:53:28 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Wets (French Fries w/Gravy)
    Categories: Five, Sauces, Potatoes
    Yield: 5 Servings

    1 qt Stock: chicken, or veal/beef
    2 oz A-P flour
    2 oz Butter or oil
    Salt & pepper

    MMMMM--------------------------TO SERVE-------------------------------
    8 c French fries; cooked

    In a 2 quart pot bring stock to a boil. Add the butter
    and the flour, whisking continually over high heat, for
    about 3 min.

    Lower the heat to a simmer and continue to cook for
    around 35 minutes, stirring frequently.

    Strain the sauce, and add salt and pepper to taste.

    If you want your sauce to be thicker, lower the heat to
    medium and let it reduce further.

    FOR SERVING: Put an order of French fries in a bowl,
    cover the French fries with the gravy/sauce.

    Makes: 4 to 6 servings

    RECIPE FROM: https://www.sj-r.com

    Uncle Dirty Dave's Kitchen

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