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Post by Deleted on Sept 8, 2013 19:20:15 GMT
That is one of the greatest advantages of the "imec" method of putting the potatoes in cold oïl and then heating it up. Any water is slowly steamed out as the temperature rises, so there is absolutely no splattering at any time.
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Post by Deleted on Jan 31, 2014 17:36:15 GMT
For starters, I resent the cold fried method being referred to as the "imec method" in that he eschewed my recommendation of it and now claims to be the creator of the method I introduced. Yes, egos among chefs do exist, and, in this particular recipe/method, being the "Potato Queen" of APIAS, take particular offense at credit being due where it is due. Pardon my ego in this matter. I'm real sensitive about the subject of potatoes.
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Post by Deleted on Jan 31, 2014 17:49:22 GMT
I am making french fries tonight and will be using the Casimira method. You need to be more assertive, Casi!
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Post by bjd on Jan 31, 2014 20:10:44 GMT
I had to read back to see what Casimira's cold method is.
I occasionally make fries but do them in the oven -- something I learned from one of my sons. I cut up the potatoes fairly thin -- not like big English chips, rinse them and dry them, then put them in a bowl, sprinkle with a bit of salt and toss in a bit of olive oil (I also add a bit of paprika), then put them on a baking pan in a hot oven for about 20 minutes. No more washing of a fryer and having all that oil left.
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Post by fumobici on Feb 1, 2014 2:30:19 GMT
I fond out a local butcher sold duck fat so i bought a half pound or so to try. I wasn't making real fries/chips, just pan frying potatoes in it. Makes a nice potato dish, plus it smells like you've got a duck roasting while you cook. Once the potatoes were cooked I did eggs in the pan. Really nice. I couldn't try the casimira method as the fat is solid when cold, although the thought had crossed my mind.
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Post by kerouac2 on Dec 31, 2019 17:18:54 GMT
350 kilos of chips/fries are eaten every second in the world.
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Post by mickthecactus on Dec 31, 2019 18:05:42 GMT
Who counted them?
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Post by kerouac2 on Dec 31, 2019 18:22:33 GMT
Probably the potato lobby. Or else they took all of the statistics from everywhere for the year and then divided them by 365 and then by 24 and then by 60 and then by 60 again. Such gluttons!
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Post by whatagain on Jan 1, 2020 4:02:29 GMT
I take advantage over this thread to correct Once and for all. French being French are autistic chauvinists who think they invented fries. I disagree. But ok. Let us admit they invented fries. However we Belgians (non chauvinists) know that only us can make GOOD fries. Fries are an art. Mastered only by us. Cesar already said it. De omnis Gallis belgi fortissimi sunt.
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Post by cheerypeabrain on Jan 1, 2020 9:34:12 GMT
I'm afraid I make 'bakes' rather than fries these days. I parboil the potato cut into chunky chips (only boil for a couple of minutes) then drain and dry. Pop onto a very hot baking tray sprayed with a little oil...season and spray with a bit more oil...then bake in a hot oven until golden. They don't taste the same as fried chips but they're still nice.
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Post by lugg on Jan 1, 2020 18:13:01 GMT
Its what you have on them ( either / or ) that really matters
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Post by cheerypeabrain on Jan 1, 2020 18:39:42 GMT
I like just salt and pepper on these...but if I have chips from a chip shop it HAS to be salt and vinegar....
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Post by lagatta on Jan 1, 2020 19:43:08 GMT
I sautéed some sliced yellow potatoes in a bit of olive oil (it doesn't need a lot, but it needs elbow grease, dumped these with some diced onion and garlic - and a sweet red pepper, just for colour really, and let them roast (added a bit of chicken stock, not too much as you want them to cook but not get soggy. Set haddock fillets (and the herbs/savoury spices you like on top. Simple New Year's Eve supper for person with a bit of post-cold bronchitis. I have at least two or three portions left.
I utterly love Belgian frites. We used to have a branch of Frite Alors! (Belgian bande dessinée imagery) at Jean-Talon Market and I could cycle home and have them still hot, or stick in little countertop convection oven if they had cooled to warm. I had other things ready to eat with them; sometimes good tinned fish. I haven't had mussels and frites for quite a while now and miss them.
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Post by bixaorellana on Jan 2, 2020 2:02:52 GMT
Okay, in the interest of fairness, Whatagain, it has to be pointed out that I was turned on to Belgian fries by Kerouac, who waxed eloquent on their deliciousness. Still, it's okay with me if you want to call Those People "autistic chauvinists", just because it's such a great phrase. I must say, though, that I was absolutely amazed by the French dedication to fries, to the point that I now understand the American term for this type of deep-fried potato.
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