• 3/14 Nat Tater Chip Day 4

    From Dave Drum@1:18/200 to All on Sat Mar 12 21:40:34 2022
    March 14 - National Potato Chip Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Crispiest Potato Chips
    Categories: Five, Potatoes, Snacks
    Yield: 6 Servings

    1 1/2 lb Russet or purple potatoes
    1/2 c Distilled white vinegar
    8 c Oil; for frying (approx)
    Salt or Paprika Salt (recipe
    - follows)

    SPECIAL EQUIPMENT: A deep-fry thermometer

    Slice potatoes about 1/8" thick (a mandoline helps).
    Place in a large bowl, add cold water to cover, and stir
    to release starch; drain. Repeat until water runs clear.
    Return potatoes to bowl; cover with 1/2 cup distilled
    white vinegar and 6 cups water. Let sit at least 30
    minutes or up to 2 hours. Drain; pat dry.

    Fit a medium heavy pot with thermometer; pour in oil to
    measure 4". Heat over medium-high until thermometer
    registers 300┬░F/150┬░C.

    Working in 6 batches and returning oil to 300┬░F/150┬░C
    between batches, fry potatoes, turning occasionally to
    cook evenly, until golden brown and crisp (oil will have
    quit bubbling), about 5 minutes per batch.

    Using a spider or slotted spoon, transfer to a paper
    towel-lined wire rack. Season with salt.

    DO AHEAD: Potatoes can be fried 6 hours ahead. Keep
    at room temperature.

    Recipe by Alison Roman

    Bon Appétit | October 2014

    Makes: 6 Servings

    RECIPE FROM: https://www.bonappetit.com

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  • From Dave Drum@1:2320/105 to All on Wed Mar 13 16:23:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Ferran Adria's Potato Chip Omelet
    Categories: Five, Potatoes
    Yield: 5 servings

    12 lg Eggs
    6 oz Potato chips
    2 tb Olive oil
    Salt & black pepper; for
    - serving

    Crack the eggs into a medium bowl and whisk vigorously
    until frothy and lightened in color, about 4 minutes.
    (If you have a balloon whisk, now is the time to use it:
    It will aerate better than a standard whisk, and should
    take half the time and effort. Either way, your arm will
    burn by the end of this, but a fluffy, puffy omelet will
    be your reward.)

    Add 1 tablespoon oil to a 10-inch nonstick skillet and
    heat over medium.

    Add the chips to the eggs. Using a plastic spatula,
    gently fold a few times to ensure chips are coated. Let
    the chips soak for 1 minute.

    Pour the mixture into the skillet, using the spatula to
    spread the potatoes into an even layer, then to loosen
    the omelet from the sides of the pan.

    After the bottom of the omelet is just about set - it
    should barely take on color but the top isn't completely
    set - 3 to 4 minutes, cover the omelet with an upside
    down plate or a large, flat lid. Holding one hand flat
    against the plate and holding the skillet by its handle,
    gently flip over the omelet to release it onto the
    plate.

    Add the remaining 1 tablespoon oil to the skillet, then
    carefully slide the omelet from the plate,
    uncooked-side-down, into the pan and cook for about 2
    minutes. Slide the omelet onto a plate, slice and serve
    immediately.

    By: Alexa Weibel

    Yield: 4 to 6 servings

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

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