On Aug 27, 2:55*pm, Nancy2 > wrote:
> On Aug 27, 2:45*pm, notbob > wrote:
>
>
>
>
>
> > On 2009-08-27, Chemo the Clown > wrote:
>
> > >> Can someone post them?
>
> > >> Thanks
> > >> MC
>
> > > Ok, I did the work for you.
> > >http://www.cookscountry.com/pwlogin....ecipe&iseason=
>
> > Ironically, they sound just as stupid as Test Kitchen. *
>
> > "resembled a miniature two-by-four, about a half-inch wide by a
> > half-inch thick."
>
> > "This is because as the water in the microwaved potato turns to steam
> > and escapes, the potato?s starch granules absorb some of the
> > moisture..."
>
> > "The key to crispiness turned out to be upping the amount of oil
> > coating the potatoes"
>
> > My mistake. *Even stupider than Test Kitchen.
>
> > nb
>
> I always thought that the key to a crispy outside and tender inside
> was to fry them twice with a rest/cooling period in between the two
> frying jags.
>
> N.

Yes, that's how you make "Pommes Frites" - I think they were Belgian
B4 they were French! It's also how the French do "Pommes Souflees" -
those puffy oval shaped fries. You're supposed to use duck fat,
Lynn in Fargo
no teeth , , , no fries , , , Belgian, French, Freedom or otherwise ;-(