• 8/12 Julienne Fries Day

    From Dave Drum@1:18/200 to All on Wed Aug 10 16:32:10 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Shoestring Fries
    Categories: Five, Potatoes
    Yield: 6 servings

    Oil for deep-frying
    4 lg Russet potatoes
    Salt & pepper

    MMMMM--------------------OPTIONAL TOPPINGS---------------------------
    Garlic salt
    Chilli spice
    Cumin
    Crushed, dried rosemary
    Grated Parmesan
    BBQ spices
    Seasoning salt
    Cajun/Creole spices
    Smoky paprika

    Place oil in a large, deep, pan, Dutch oven, or deep
    fryer. Attach a deep-fry thermometer to monitor the
    temperature and heat oil to 350+|F/175+|C.

    While oil is heating, wash and peel potatoes and remove
    any dark spots.

    Using a mandoline slicer fitted with the julienne blade
    and slice potatoes into matchsticks.

    Place sliced potatoes in a large bowl of ice water and
    chill 10 minutes.

    Remove potatoes from water bath and place on paper
    towels or clean dish cloths to dry completely. Pat the
    potatoes dry or use a salad spinner, if available. The
    dryer the potatoes, the less excess splattering there
    will be.

    Once oil is 350+|F/175+|C, place dried potatoes (1 cup at
    a time) in the oil and stir to separate them. Adjust
    temperature to keep it as close to 350+|F/175+|C as
    possible. To avoid oil flare-ups, DO NOT add too many
    potatoes at one time.

    Fry 2 1/2 - 3 1/2 minutes or until dark golden brown.
    Watch closely and stir often.

    Transfer cooked potatoes with a slotted spoon to a
    paper-towel covered surface and season with salt and
    black pepper. If desired, add other spices or
    seasonings at this time.

    Repeat process until all potatoes are fried.

    Allow potatoes to cool completely, then store in an
    airtight container. The potatoes will stay crispy and
    crunchy at least 3 days and probably more.

    Serve as is or with a side of sweet, hot mustard, bbq
    sauce or dip of your choice.

    By: Becky Hardin

    RECIPE FROM: https://www.thecookierookie.com

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  • From Dave Drum@1:18/200 to All on Wed Aug 10 16:33:12 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Parmesan Carrot Shoestring Fries
    Categories: Five, Vegetables, Cheese
    Yield: 2 servings

    10 oz Bag of julienne cut carrots
    2 tb Oil
    1/3 c Parmesan cheese

    Set oven @ 350+|F/175+|C

    Lay out carrots on paper towel and dry off carrots.

    Put the carrots in a mixing bowl.

    In a separate bowl whisk together oil and Parmesan
    cheese then our oven carrots and mix together.

    Lay carrots out on a large baking sheet and put in
    the oven for 30 minutes

    Flip carrots throughout cooking

    RECIPE FROM: https://www.glitterandgraze.com

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  • From Dave Drum@1:18/200 to All on Wed Aug 10 16:33:14 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Sichuan Stir-Fried Potatoes
    Categories: Potatoes, Chilies, Herbs, Vegetables
    Yield: 2 servings

    2 lg Red skinned potatoes
    2 tb Oil
    1 tb Sichuan peppercorns
    2 sl (thin) ginger; minced
    2 cl Garlic; minced
    6 Dried red chilies; seeded,
    - chopped)
    1 Long red or green hot chile
    - seeded, julienned
    1 ts Soy sauce
    1/2 ts Sugar
    1 ts white vinegar
    1/2 ts sesame oil
    1 tb Chicken stock
    Salt
    1 Scallion; chopped

    Peel and julienne the potatoes. Soak them in fresh, cold
    water a couple times (until you can soak them and the
    water is somewhat clear). Drain and set aside, but don't
    let them sit longer than 20 minutes, as they'll turn
    brown.

    Heat oil in a wok over medium heat, and add the Sichuan
    peppercorns (make sure they don't burn). When the
    peppercorns are fragrant, turn off the heat and scoop
    all the peppercorns out, leaving the oil in the wok.
    Discard the used peppercorns.

    Over medium heat, add the ginger, garlic and chilies to
    the oil. Cook for a minute, and add the potatoes and
    julienned peppers. Turn the heat up to high and stir-fry
    for 30 seconds. Add the soy sauce, sugar, vinegar,
    sesame oil, chicken stock (or water), and salt. Stir-fry
    everything for a minute and cover for 45 seconds.
    Uncover, stir in the scallions, and serve!

    By: Judy Yee

    RECIPE FROM: https://thewoksoflife.com

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  • From Dave Drum@1:18/200 to All on Wed Aug 10 16:33:16 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Julienne Sweet Potato Fries
    Categories: Five, Potatoes
    Yield: 2 servings

    2 lg Sweet potatoes
    Oil; for deep frying
    Salt

    Wash, dry and peel the sweet potatoes. Square off the
    ends by slicing the tapered edges. Julienne them by
    cutting into thin strips, around 3-inches long and no
    thicker than 1/4". Slice off any other curves to make
    the strips straighter.

    Heat the oil in the deep fryer. Carefully plunge the
    strips of sweet potatoes in the oil. Cook for 3-5
    minutes, being careful not to burn the fries or overcook
    them. Drain the fries on paper towels. While still hot,
    sprinkle salt on them to taste. Serve immediately with
    your favorite dipping sauces, such as ketchup or garlic
    mayonnaise.

    RECIPE FROM: https://hicookery.com

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  • From Dave Drum@1:18/200 to All on Wed Aug 10 16:33:18 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: N.Y.T. Julienne Fries
    Categories: Five, Potatoes
    Yield: 4 servings

    3 lb Russet potatoes; peeled, cut
    - in 1/4" julienne, kept
    - refrigerated in cold,
    - clean water overnight
    2 tb + 1 ts distilled white vinegar
    3 qt Oil
    Salt

    Working quickly, remove the fries from the cold water,
    and drain off as much water as you can without breaking
    the fries. Discard the water, and place the fries in a
    large, wide, heavy-bottomed pot. Cover with 2 1/2 quarts
    of clean, cold water, and add the vinegar. Bring to a
    low boil for 6 minutes. The fries should be cooked
    through but not falling apart. Remove the fries with a
    slotted spoon or spider onto a baking sheet fitted with
    a paper-towel-lined rack. Cool and dry the potatoes on
    the rack.

    Once the potatoes are cool and dry, prepare your deep
    fryer. Heat the 3 quarts of canola oil in a large Dutch
    oven (at least a 5 quart). Attach a candy thermometer to
    the side of the fryer, and heat until the gauge reads
    395+|F/200+|C. Working in three batches, add the fries to
    the oil, and cook for 1 1/2 minutes. Using a slotted
    spoon or spider, remove the fries and place on another
    baking sheet fitted with a paper-towel-lined rack.
    Repeat with the rest of the fries until all of them have
    been blanched in the oil for 1 1/2 minutes.

    Let the fries cool and dry on the rack for 1 hour, and
    then gently place them in a large, plastic food-storage
    container, being careful not to break the fries. Cover,
    and freeze overnight. Cool, strain and reserve the
    canola oil.

    The following day, reheat the reserved canola oil in the
    Dutch oven. Attach a candy thermometer to the side of
    the fryer, and heat the oil until the gauge reads 395.
    Working in three batches, add the fries to the oil, and
    cook until the fries are light golden in color, about 4
    minutes. Agitate the fries with a slotted spoon or
    spider during the cooking process to ensure even
    cooking. Adding the fries will have lowered the
    temperature of your fryer but adjust as needed in order
    to maintain 375+|F/190+|C. (It is better for your fryer to
    be below 375+|F/190+|C rather than over it.)

    Remove the fries from the oil into a metal bowl lined
    with paper towels. Season all over with salt, and serve
    at once.

    By: Gabrielle Hamilton

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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