Bob wrote,

> Charlote wrote,

>> Bob Terwilliger > wrote:

>>> 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

Double frying is very standard. Double frying with ice
immersion between fryings is less standard. Ice immersion
before the first frying is not uncommon.

In Montreal I had gnochhi poutine in which the gnoccho were
fried, iced, refried. The ended up like delicate potato puffs.
They were delicious in the veal volute (sp?) and with the traditional
squeaky cheese. Best damn think you can imagine. You know,
life is so screwed up in many ways, but you travel to some
other city where people do things differently and you find
out a litte about it, and enjoy it, and your problems come
back into better perspective. This is why regional food is
important. Food heals.

Steve