Hi there.

An aside first. I tried to connect via my usual AT&T news server and
discovered that AT&T no longer provides news servers. So after
struggling for a while I found this server, but I am not sure that it
is stable. If people have better recommendations please post them.
( The news servers were down for two months before I noticed, so I
probably won't subscribe. )

Now onto my main post. This weekend I saw an episode of Cooks Country
( a variant of America's Test Kitchen ) where they made french fries.
They first put the fries in a microwave then they fried them.
Unfortunately the episode caught me by suprise so I couldn't capture
the details.

Can someone post them?

Thanks
MC

On Aug 27, 12:10*pm, MilwaukeeConasor > wrote:
> Hi there.
>
> An aside first. I tried to connect via my usual AT&T news server and
> discovered that AT&T no longer provides news servers. So after
> struggling for a while I found this server, but I am not sure that it
> is stable. If people have better recommendations please post them.
> ( The news servers were down for two months before I noticed, so I
> probably won't subscribe. )
>
> Now onto my main post. This weekend I saw an episode of Cooks Country
> ( a variant of America's Test Kitchen ) where they made french fries.
> They first put the fries in a microwave then they fried them.
> Unfortunately the episode caught me by suprise so I couldn't capture
> the details.
>
> Can someone post them?
>
> Thanks
> MC

Ok, I did the work for you.
http://www.cookscountry.com/pwlogin....ecipe&iseason=

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

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.

"MilwaukeeConasor" > wrote in message
...
> Hi there.
>
> An aside first. I tried to connect via my usual AT&T news server and
> discovered that AT&T no longer provides news servers. So after
> struggling for a while I found this server, but I am not sure that it
> is stable. If people have better recommendations please post them.
> ( The news servers were down for two months before I noticed, so I
> probably won't subscribe. )

http://www.eternal-september.org/ind...wpage=techinfo

This news server is free.

Robert

MilwaukeeConasor wrote:
> Hi there.
>
> An aside first. I tried to connect via my usual AT&T news server and
> discovered that AT&T no longer provides news servers. So after
> struggling for a while I found this server, but I am not sure that it
> is stable. If people have better recommendations please post them.
> ( The news servers were down for two months before I noticed, so I
> probably won't subscribe. )

Astraweb is very stable. I've been using it for about 4 years. Paid a
one-time fee of $10 and I'll have text news feeds for the rest of my life.
>
> Now onto my main post. This weekend I saw an episode of Cooks Country
> ( a variant of America's Test Kitchen ) where they made french fries.
> They first put the fries in a microwave then they fried them.
> Unfortunately the episode caught me by suprise so I couldn't capture
> the details.
>
> Can someone post them?
>
> Thanks
> MC


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Thu, 27 Aug 2009 15:28:41 -0500, Janet Wilder
> wrote:

>Astraweb is very stable.

Isn't astraweb where a lot of trolls come from? Some people kill
entire domains. Just sayin'.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Thu, 27 Aug 2009 15:28:41 -0500, Janet Wilder
> > wrote:
>
>> Astraweb is very stable.
>
> Isn't astraweb where a lot of trolls come from? Some people kill
> entire domains. Just sayin'.
>

Not that I'm aware. Most trolls come from free servers and Google.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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 ;-(