Subj : Re: Fries
To   : Shawn Highfield
From : Dave Drum
Date : Sat Jun 04 2022 06:30:53

-=> Shawn Highfield wrote to Dave Drum <=-

 DD> The gold standard used to was McDonald's fries. But they've been
 DD> matched or eclipsed by a number of competitors.

 SH> McDonalds released waffle fries here last month.  We tried them once,
 SH> wouldn't get them again.  Dry and not crispy at the same time.

Mc Duck's here just do the regular fries. Around here the fats food
waffle fries are done by Chick-Fil-A and Arby's. Arby's is actualy a
sweet potato waffle fry. I don't patronise Chick Filly so can't offer
an informed opinion on them.

Wendy's has recently introduced Baconater Waffle Fries - breaded and 
spiced, then topped with sweet, maple syrup and crunchy bacon. Which I
have given a miss because of the maple sirop (Illinois spelling).

I mostly like regular (or crinkle-cut) fries. Freshly cooked with salt
and maybe some malt vinegar on them. Oh, and the curly fries that Arby's,
Hardee's/Carl's Jr., and Burger Whop errrrmmm King offer. I'll get those
if it's not an upcharge.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Deep Fried Sweet Potato Fries
 Categories: Five, Potatoes, Vegetables, Herbs
      Yield: 4 Servings
 
  1 1/2 lb Sweet potatoes
      2 tb Crushed rosemary
           Salt & Cayenne
 
  Fast and easy to make. Be sure to cut the sweet potatoes
  into long steak fries (1/2" batons). * This gets them
  cooked quickly. If you are frying a turkey add these to
  the heated oil once the turkey is out of the way and you
  will get more flavor into these fries.
  
  Wash sweet potatoes and cut into long thin strips, about
  1/2" thick. * Place in ice water for about 15 minutes.
  
  Remove sweet potato fries from water and pat dry with
  paper towels. Place in hot oil about 375ºF/190ºC.
  
  Fry for about 5 minute or until they look done. **
  
  Remove from oil and allow to drain. Sprinkle crushed
  rosemary and salt over top. Great served with a spicy
  tomato ketchup.
  
  VARIATION: Add a small turnip and a parsnip to the sweet
  potato for a multi-coloured and tasty presentation.
  
  * NOTE: I use a "French-fry" cutter that has 1/4" and
  3/8" dies. I find that the result fries up quicker and
  the centres are less mushy. -- UDD
  
  ** NOTE: Original recipe said until "golden brown". How
  can one tell "golden brown" on a baton that started out
  orange? -- UDD
  
  Recipe by Derrick Riches
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... I Have a Degree in Liberal Arts -- Do You Want Fries With That?
--- MultiMail/Win
 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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