Is there a competitive French Fry league anywhere? If not, I'm calling out the texags outdoor board (like Goliath) to show us how you do it. My fries are based on over 75 years of tradition. Show me how you do it!. People will compete in almost anything so why not fried potatoes with a hush puppy sub group? Then branch out into corn bread? Let's get it on!
Post Reply
1 of 1
Competitive French fries
4,013 Views |
27 Replies |
Last: 3 yr ago by eric76
Whatcha drinking tonight?
I was in that middle of a huge batch of fried potatoes that my family couldn't stop eating so I felt inspired for OB humor. Competitive French fries reminds me of the King of the Hill episode about competitive lawn mower racing. Random things the OB should be willing to compete in!
Do you double fry at two different oil temps?
$240 Worth of Pudding
Joined:
Oct 3, 2012
Posts:
26,476
How long do you want to ignore this user?
AG
If you're not frying in beef tallow you're wasting your time.
I have some currywurst seasoning and some good German sausage chilling in the freezer.I want to try and fry up some pommes worth having with it, but haven't found the time.
Especially when there's a food truck in my area that sells damn good currywurst anyway.
Especially when there's a food truck in my area that sells damn good currywurst anyway.
Soak the cut to size potatoes in salted water for at least 2 hrs...double fry and salt immediately after being placed on a drying tray/pad....but try them fried in duck fat and you won't want any other fries....
Hush puppies will be a fun thread because I've had homemade hush puppies with so many different ingredients....
Hush puppies will be a fun thread because I've had homemade hush puppies with so many different ingredients....
I like to boil the potatoes (per Alton Brown) until I can just poke a fork into one. Much faster than soaking in cold water and the potatoes are already hot thus not cooling the oil when you drop them in.
About a 1/4" thick slices, uniformity is the key. Then, don't overcrowd your pot with fries. When to pull them comes with experience.
About a 1/4" thick slices, uniformity is the key. Then, don't overcrowd your pot with fries. When to pull them comes with experience.
Best store bought taters and the easy way out
Yelnick McWawa said:
If you're not frying in beef tallow you're wasting your time.
Change that from beef tallow to duck fat and you have the winning recipe
There's a youtube video of a fella that figured out how to cook McDonald's fries.
I never had the patience to try it.
I never had the patience to try it.
I've never heard of currywurst until now! I just looked it up. That looks good!
Why would anyone want to make McDonald's fries?? They are not even near being the best. Try Beck's Prime, Longhorn Tavern or Southwell's. My home made fries are better than 98% of fast food or restaurant fries.
This is the OB, no matter how you're doing it, you're doing it wrong.
fixedYelnick McWawa said:
If you're not frying inbeef tallowDUCK FAT you're wasting your time.
Duck fat is the best. Beef tallow follows.
marcel ledbetter said:
I've never heard of currywurst until now! I just looked it up. That looks good!
It's dang good stuff.
I could see Schmellba taking this too seriously.
Username checks out.
Sure is a lot of bragging and posturing OB style about how good some of y'all's fries are. All I see are empty posts and picture of store bought fries and Mickey D's. If you're gonna talk the talk......lets see some proof. My iPhone 11 has the new scent diffuser filter so you boys bring the heat and let's see some actual fries up in here.
Koppe Bridge fries are the best there are. If you can make them turn out the same, you win.
My kids eat the fries so fast there are barely any left that make it to the table for supper. I'll remember pics next time
Mexican Street fries at Mr Hamburger
You're welcome
You're welcome
Our favorite going back to the mid 70s were washed potatoes cut paper thin on one end, and slightly thicker at the other. Salt and pepper the cuts just prior to frying the venison backstrap. Crispy on one end with a little potato thickness on the other.
Serve with chicken fried backstrap, cream gravy from all the fryins, with a little ketsup or a tinge of Louisiana Hot Sause in the mix.
Not exactly "fries" but a kettle style chip with a french fry end on it.
MMM.
Serve with chicken fried backstrap, cream gravy from all the fryins, with a little ketsup or a tinge of Louisiana Hot Sause in the mix.
Not exactly "fries" but a kettle style chip with a french fry end on it.
MMM.
Fresh lard is also good.
Obligatory
The greatest argument ever made against democracy is a 5 minute conversation with the average voter.
This is true!McDadeTXAggie said:
Mexican Street fries at Mr Hamburger
You're welcome
Goose fat is generally considered the best for roasted potatoes. I have never heard of anyone using it for french fries, but it would surprise me if some people don't use it for fries.
Featured Stories
See All
14:28
16h ago
7.0k
Comparing metrics from Texas A&M's top teams throughout history
by David Sandhop
13:53
12h ago
2.1k
Reliever Evan Aschenbeck's JUCO path led him to Aggieland success
by Ryan Brauninger
43:16
13h ago
4.5k
Elko encouraged by strides exhibited during A&M's second scrimmage
by Olin Buchanan
12:56
16h ago
6.7k
Rattlin' Boggin' with Aggie sluggers Jace LaViolette & Hayden Schott
by Ryan Brauninger
ChillyAg19
Texas A&M Offers Colorado OT Savion Washington (Transfer Portal)
in Billy Liucci's TexAgs Premium
7