Shiitakes, not to mention French fries!

Post to Twitter Post to Facebook Send Gmail

The shiitakes were sauteed with onions, like we’ve done a zillion times.  The French fries were new, and proved that we need a little more experience deep-frying.  The oil must not have been hot enough because they didn’t get that nice crisp crust.  Next time …

Want to get notified when I post something new?

Post to Twitter Post to Facebook Send Gmail

Comments

  1. One thing I’ve learned living in Blighty is that the best chips are cooked twice. http://www.telegraph.co.uk/foodanddrink/recipes/3343493/How-to-make-the-perfect-chip.html

  2. What Kristin said, except that I learned it by living in the true home of the “French” fry (italics ironic). Fry them twice! Let them rest a good long while, overnight even, after the first frying. And if you want to really crank it up, fry them in any sort of rendered poultry fat you can get your hands on.

  3. Oh great! So deep-frying ONCE isn’t enough?? Good thing we’ve got lots of sources for poultry fat.