Charlotte L. Blackmer wrote:
> In article >,
> Bob Terwilliger > wrote:
>> Charlotte wrote:
>>
>>> ObFood: Homemade french fries from fresh organic potatoes using Jeffrey
>>> Steingarten's method are awesome. (Was served these by BFF#2's husband
>>> for dinner ... they have a mandoline and a proper deepfat fryer.)
>> What is Jeffrey Steingarten's method for fries?
>
> Two-stage frying. Fry at a lower temperature, drain, heat up the oil to a
> higher temp (425 IIRC) and put those taters back in to brown up.
>
> That way you get frites that are both crispy and cooked through.
>
> Charlote

I thought that was the standard Belgian way, and that other countries
adopted from a vendor standard?

If you look at the wiki for french fries, if gives an entertaining
account that they were called "french fries" by the americans that were
stationed/arrived in Europe through there during WWI when the official
language of the Belgians at that time was French. I don't know how much
of that is BS, but my first taste of that style of frying them was in
FRG (western Germany) and known commonly as "pommes frites". But when in
Brussels for a NATO conference (wife worked while I played), the couple
of lunch vendors I visited where I had had fries and I complimented them
on them, told me about how they were cooked, and that it started in
their country.

Bob