Oh dear. When the peasants were uprising and killing the French
aristocracy... I got this NY Times menu suggestions via email today.
Let 'Em Cake!

"Good morning. It is Bastille Day, so we've put together a fine new
video recipe for French fries that you could make this evening in a hiss
and bubble of oil, then serve with a simple pan-fried steak, some
béarnaise sauce and a thatch of watercress, alongside a glass of vin
rouge. Steak frites! To the barricades!"

Jill

On 2017-07-14 11:25 PM, jmcquown wrote:
> Oh dear. When the peasants were uprising and killing the French
> aristocracy... I got this NY Times menu suggestions via email today. Let
> 'Em Cake!
>
> "Good morning. It is Bastille Day, so we've put together a fine new
> video recipe for French fries that you could make this evening in a hiss
> and bubble of oil, then serve with a simple pan-fried steak, some
> béarnaise sauce and a thatch of watercress, alongside a glass of vin
> rouge. Steak frites! To the barricades!"
>

Back in 1993 we arrived in Paris on Bastille Day. We had overlooked that
when we made out plans. We arrived there in the morning after a red eye
flight, hopped on the train and went to Strasbourg. It was a day much
like today was here, cool, hold, raining, cloudy, clear, rain, clear...

Dave Smith wrote:
> On 2017-07-14 11:25 PM, jmcquown wrote:
>> Oh dear. When the peasants were uprising and killing the French
>> aristocracy... I got this NY Times menu suggestions via email today. Let
>> 'Em Cake!
>>
>> "Good morning. It is Bastille Day, so we've put together a fine new
>> video recipe for French fries that you could make this evening in a hiss
>> and bubble of oil, then serve with a simple pan-fried steak, some
>> b??arnaise sauce and a thatch of watercress, alongside a glass of vin
>> rouge. Steak frites! To the barricades!"
>>
>
> Back in 1993 we arrived in Paris on Bastille Day. We had overlooked that
> when we made out plans. We arrived there in the morning after a red eye
> flight, hopped on the train and went to Strasbourg. It was a day much
> like today was here, cool, hold, raining, cloudy, clear, rain, clear...

interesting

On Sat, 15 Jul 2017 03:59:15 GMT, Wayne Boatwright
> wrote:

>On Fri 14 Jul 2017 08:33:49p, Dave Smith told us...
>
>> On 2017-07-14 11:25 PM, jmcquown wrote:
>>> Oh dear. When the peasants were uprising and killing the French
>>> aristocracy... I got this NY Times menu suggestions via email
>>> today. Let 'Em Cake!
>>>
>>> "Good morning. It is Bastille Day, so we've put together a fine
>>> new video recipe for French fries that you could make this
>>> evening in a hiss and bubble of oil, then serve with a simple
>>> pan-fried steak, some béarnaise sauce and a thatch of
>>> watercress, alongside a glass of vin rouge. Steak frites! To the
>>> barricades!"
>>>
>>
>> Back in 1993 we arrived in Paris on Bastille Day. We had
>> overlooked that when we made out plans. We arrived there in the
>> morning after a red eye flight, hopped on the train and went to
>> Strasbourg. It was a day much like today was here, cool, hold,
>> raining, cloudy, clear, rain, clear...
>>
>
>And your point was?

I think the 3 dots at the end mean that there is a part 2 coming.

But if you close your eyes does it almost feel like nothing changed at
all?

dae dae oh dayo dae dae oh dayo dae dae oh dayo dae dae oh dayo



On Fri, 14 Jul 2017 23:25:47 -0400, jmcquown >
wrote:

>Oh dear. When the peasants were uprising and killing the French
>aristocracy... I got this NY Times menu suggestions via email today.
>Let 'Em Cake!
>
>"Good morning. It is Bastille Day, so we've put together a fine new
>video recipe for French fries that you could make this evening in a hiss
>and bubble of oil, then serve with a simple pan-fried steak, some
>béarnaise sauce and a thatch of watercress, alongside a glass of vin
>rouge. Steak frites! To the barricades!"
>
>Jill

On 7/14/2017 11:33 PM, Dave Smith wrote:
> On 2017-07-14 11:25 PM, jmcquown wrote:
>> Oh dear. When the peasants were uprising and killing the French
>> aristocracy... I got this NY Times menu suggestions via email today.
>> Let 'Em Cake!
>>
>> "Good morning. It is Bastille Day, so we've put together a fine new
>> video recipe for French fries that you could make this evening in a
>> hiss and bubble of oil, then serve with a simple pan-fried steak, some
>> béarnaise sauce and a thatch of watercress, alongside a glass of vin
>> rouge. Steak frites! To the barricades!"
>>
>
> Back in 1993 we arrived in Paris on Bastille Day. We had overlooked that
> when we made out plans. We arrived there in the morning after a red eye
> flight, hopped on the train and went to Strasbourg. It was a day much
> like today was here, cool, hold, raining, cloudy, clear, rain, clear...

Um... I was talking about the food mentioned in the article, not the
weather. I seriously doubt the poor people of France at that time were
eating pan fried steaks with bearnaise sauce with watercress. Or french
fries.

Jill

On 7/15/2017 1:15 AM, Sqwertz wrote:
> On Fri, 14 Jul 2017 23:25:47 -0400, jmcquown wrote:
>
>> Oh dear. When the peasants were uprising and killing the French
>> aristocracy... I got this NY Times menu suggestions via email today.
>> Let 'Em Cake!
>>
>> "Good morning. It is Bastille Day, so we've put together a fine new
>> video recipe for French fries that you could make this evening in a hiss
>> and bubble of oil, then serve with a simple pan-fried steak, some
>> béarnaise sauce and a thatch of watercress, alongside a glass of vin
>> rouge. Steak frites! To the barricades!"
>
> But National French Fry day was yesterday...
>
> -sw
>
Oh well, we're not French. But I do love fried potatoes. Skinny,
steak cut, quarter fries. Sliced into rounds. I seriously doubt the
peasant class was eating pan fried steak with bearnaise sauce. They
might have been picking watercress if they could find clean water.

Jill

jmcquown wrote in rec.food.cooking:

> On 7/15/2017 1:15 AM, Sqwertz wrote:
> > On Fri, 14 Jul 2017 23:25:47 -0400, jmcquown wrote:
> >
> > > Oh dear. When the peasants were uprising and killing the French
> > > aristocracy... I got this NY Times menu suggestions via email
> > > today. Let 'Em Cake!
> > >
> > > "Good morning. It is Bastille Day, so we've put together a fine
> > > new video recipe for French fries that you could make this
> > > evening in a hiss and bubble of oil, then serve with a simple
> > > pan-fried steak, some béarnaise sauce and a thatch of watercress,
> > > alongside a glass of vin rouge. Steak frites! To the barricades!"
> >
> > But National French Fry day was yesterday...
> >
> > -sw
> >
> Oh well, we're not French. But I do love fried potatoes. Skinny,
> steak cut, quarter fries. Sliced into rounds. I seriously doubt the
> peasant class was eating pan fried steak with bearnaise sauce. They
> might have been picking watercress if they could find clean water.
>
> Jill

I'm curious what the diet back then, was in the cities. I get the idea
of flour and lots of root veggies in winter and fruits and greens in
summer.

--

On 2017-07-16 9:31 AM, jmcquown wrote:
> On 7/15/2017 1:15 AM, Sqwertz wrote:
>> On Fri, 14 Jul 2017 23:25:47 -0400, jmcquown wrote:
>>
>>> Oh dear. When the peasants were uprising and killing the French
>>> aristocracy... I got this NY Times menu suggestions via email today.
>>> Let 'Em Cake!
>>>
>>> "Good morning. It is Bastille Day, so we've put together a fine new
>>> video recipe for French fries that you could make this evening in a hiss
>>> and bubble of oil, then serve with a simple pan-fried steak, some
>>> béarnaise sauce and a thatch of watercress, alongside a glass of vin
>>> rouge. Steak frites! To the barricades!"
>>
>> But National French Fry day was yesterday...
>>
>> -sw
>>
> Oh well, we're not French. But I do love fried potatoes.

But so-called French Fries are Belgian.

On 7/16/2017 12:54 PM, graham wrote:
> On 2017-07-16 9:31 AM, jmcquown wrote:
>> On 7/15/2017 1:15 AM, Sqwertz wrote:
>>> On Fri, 14 Jul 2017 23:25:47 -0400, jmcquown wrote:
>>>
>>>> Oh dear. When the peasants were uprising and killing the French
>>>> aristocracy... I got this NY Times menu suggestions via email today.
>>>> Let 'Em Cake!
>>>>
>>>> "Good morning. It is Bastille Day, so we've put together a fine new
>>>> video recipe for French fries that you could make this evening in a
>>>> hiss
>>>> and bubble of oil, then serve with a simple pan-fried steak, some
>>>> béarnaise sauce and a thatch of watercress, alongside a glass of vin
>>>> rouge. Steak frites! To the barricades!"
>>>
>>> But National French Fry day was yesterday...
>>>
>>> -sw
>>>
>> Oh well, we're not French. But I do love fried potatoes.
>
> But so-called French Fries are Belgian.
>
Yes, I know. Twice fried, too.

Jill

On Sunday, July 16, 2017 at 6:20:50 PM UTC-5, Jill McQuown wrote:
....
> Yes, I know. Twice fried, too.
>
> Jill

Twice fried is for people who didn't get enough grease the first time it was fried! And I fried donuts for eight years six nights a week in the 1980's!

John Kuthe...

Am Montag, 17. Juli 2017 08:46:32 UTC+2 schrieb John Kuthe:
> On Sunday, July 16, 2017 at 6:20:50 PM UTC-5, Jill McQuown wrote:
> ...
> > Yes, I know. Twice fried, too.
> >
> > Jill
>
> Twice fried is for people who didn't get enough grease the first time it was fried! And I fried donuts for eight years six nights a week in the 1980's!

Potatoes are a little different - and you wouldn't want to fry your donuts
in beef grease (as the Belgians do), would you?
First turn at low temperature to cook the potatoes and get rid of too much moisture. Before that, you have to cut them and soak them in water to
remove most of the starch (chose potatoes with as little starch as possible
anyways) and dry them, of course.
Second turn at high heat to make them crunchy.
Sweet potato fries/chips are delicious, too - had some last Saturday at
a British/American barbecue which involved a lot of deep frying.

Bye, Sanne.

On Mon, 17 Jul 2017 01:54:14 -0700 (PDT), sanne
> wrote:

>Am Montag, 17. Juli 2017 08:46:32 UTC+2 schrieb John Kuthe:
>> On Sunday, July 16, 2017 at 6:20:50 PM UTC-5, Jill McQuown wrote:
>> ...
>> > Yes, I know. Twice fried, too.
>> >
>> > Jill
>>
>> Twice fried is for people who didn't get enough grease the first time it was fried! And I fried donuts for eight years six nights a week in the 1980's!
>
>Potatoes are a little different - and you wouldn't want to fry your donuts
>in beef grease (as the Belgians do), would you?
>First turn at low temperature to cook the potatoes and get rid of too much moisture. Before that, you have to cut them and soak them in water to
>remove most of the starch (chose potatoes with as little starch as possible
>anyways) and dry them, of course.
>Second turn at high heat to make them crunchy.
>Sweet potato fries/chips are delicious, too - had some last Saturday at
>a British/American barbecue which involved a lot of deep frying.
>
>Bye, Sanne.

http://abc.go.com/shows/the-chew/rec...s-mario-batali

Am Montag, 17. Juli 2017 14:15:30 UTC+2 schrieb Sheldon:
> On Mon, 17 Jul 2017 01:54:14 -0700 (PDT), sanne
> > wrote:
>
> >Am Montag, 17. Juli 2017 08:46:32 UTC+2 schrieb John Kuthe:
> >> On Sunday, July 16, 2017 at 6:20:50 PM UTC-5, Jill McQuown wrote:
> >> ...
> >> > Yes, I know. Twice fried, too.
> >> >
> >> > Jill
> >>
> >> Twice fried is for people who didn't get enough grease the first time
> >> it was fried! And I fried donuts for eight years six nights a week in
> >> the 1980's!
> >
> >Potatoes are a little different - and you wouldn't want to fry your
> >donuts in beef grease (as the Belgians do), would you?
> >First turn at low temperature to cook the potatoes and get rid of too
> >much moisture. Before that, you have to cut them and soak them in water
> >to remove most of the starch (chose potatoes with as little starch as
> >possible anyways) and dry them, of course.
> >Second turn at high heat to make them crunchy.
> >Sweet potato fries/chips are delicious, too - had some last Saturday at
> >a British/American barbecue which involved a lot of deep frying.
> >
> >Bye, Sanne.
>
> http://abc.go.com/shows/the-chew/rec...s-mario-batali

"Place the potatoes in a large pot, cover with water, and bring to a boil.
Boil gently until tender. Drain and pass through a food mill or ricer into
a large bowl. Let cool."

Bingo - cooked first, drained and fried once again.

Bye, Sanne.