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I will spud.
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Oct 12, 2014 03:53
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| # ¿ Apr 28, 2024 13:45 |
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I often like the little desiccated nibbly slices that dry on top. 
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Oct 17, 2014 19:08
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Mashed potato cakes are awesome with some paprika-based essence-grade seasoning mixed in or some leftover chicken rub with brown sugar/paprika base as used on so many beer can chickens. 
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Oct 23, 2014 15:42
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I am a total fuckwit and thought the deadline was tomorrow. Totally plan to pommes soufflé, tonight
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Nov 1, 2014 16:18
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Made lazy pommes soufflé. I used fresh potatoes when older but not too old spuds puff best. And tried to only use one pan of oil which made for under-puffed pommes de terre. But they were still delicious things: Peeled a few spuds, sliced somewhere between 1/4"-1/2", sloshed in cold water to rinse, drained and patted dry between kitchen towels, fried 15 at a time at 325 degrees (a couple or so inches of oil) for six minutes while agitating to evenly cook. Pépin would have a second pot of oil at 375 degrees. And he would drain the par-fried slices for a few seconds before dropping them in the finishing oil and fry until puffed and golden, agitating here, as well. But I opted to par-fry all slices and leave to drain while the oil upper to 375 in the original pot. Then finished them. I think they had too much time to steam/cool/settle before the second fry and it contributed to the under-puffing. When Pépin reports a ~20% failure rate at best when practiced, I don't feel like it was a failure. Especially as you still get a yummy French fry/homefry hybrid at worst.
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Nov 3, 2014 02:48
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Anything worth doing?
Butch Cassidy fucked around with this message at 04:21 on Nov 3, 2014 |
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Nov 3, 2014 02:49
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Buggery
Butch Cassidy fucked around with this message at 03:35 on Nov 3, 2014 |
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Nov 3, 2014 02:49
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| # ¿ Apr 28, 2024 13:45 |
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This is my favorite avatar.
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Nov 6, 2014 17:15
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