Text 27132, 70 rader
Skriven 2012-07-12 10:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Fried 955
=================
 ML> For some reason, double-frying seems more appealing to me.
 DD> Imagine that!   Bv)=

The French method for frying potatoes involves soaking in a
couple changes of water, not parboiling. This is said to
improve the texture, with the side effect of getting rid of
the starch and making the dish more Atkins-friendly. They
also sometimes refry the potatoes as I described, making
pommes soufflees.

 DD> Isn't the pressure release valve that little rubber thingie in the lid
 DD> that puts the contents of the stove-top pressure pot onto the ceiling??

Yeah - often the mechanism includes a rocking weight
commonly called a jiggler.

 DD> Title: Church's Fried Chicken
 ML> When I had it, I thought it respectable but in no way
 ML> did it endanger the position of Popeye's in my heart.
 DD> ... When I walked in the door the
 DD> place smelled vaguely of rotting flesh and rancid grease - so, I did a
 DD> 180, got back into my delivery van and continued on my rounds.

Its being in a bad neighborhood shouldn't affect the quality
of the product - po' folks have taste buds, too. And as the
other Dave has pointed out, there's some dangerously good
chicken in some dangerously bad neighborhoods.

MMMMM----- Recipe via Meal-Master (tm) v7.04

      Title: Pommes soufflees
 Categories: Side dish, Vegetables
   Servings:  6

      3 md Russet potatoes
           Coarse salt
           Vegetable oil for deep frying

  Peel and trim potatoes to an even oval shape. Using a
  mandoline, cut the potatoes lengthwise, on the narrow
  side, into long, narrow, even oval slices, slightly
  less than 1/8" thick. Pat dry on paper towels.

  Half fill 2 large saucepans with oil. Heat the first
  to 350F.  Heat the second pan of oil to 400F.

  Drop several potato slices into the first pan. Remove
  from heat and shake to keep potatoes from sticking
  together. When the oil temperature drops to 300F,
  remove the potatoes with a skimmer and plunge them
  into the second pan. (The potatoes will puff and bob
  around on top of the oil.) Turn the puffs constantly
  until well browned on all sides. Transfer the
  potatoes to paper towels to drain.

  Bring both pans of oil back to specified temperatures,
  then repeat until all potatoes are cooked.

  Sprinkle with salt and keep warm until ready to serve.

  a 1952 Gourmet Mag. favorite

  NOTE: Be VERRRRY careful as there is a considerable
  tendency to spatter oil, doing this. BURNS to the cook
  or kitchen FIRES are a very REAL DANGER in this recipe.
  M doesn't know who appended this rather hysterical note.

MMMMM
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