All this chips and French fries talk got me to thinking.. Lentrecote de paris, one of the best steaks around, made so by the chips or fries served with it.
I don't deep-fry at home but know the perfect chip can be done here so the right potatoes and oil must be available. These are from my favourite local place to get F&C, always perfect IMO which means golden brown and crispy outside, fluffy inside, and never a hint of that horrible after-taste you get when the oil needs to be changed. It probably helps that there's an English head cook in the kitchen and a Michelin starred chef involved in the business though.
Do you think that their spuds are imported? Looking at that pic I would guess 'Yes'.
It can't be underestimated how important the type of potatoes is. Crap fries are rarely because the cook doesn't know what he's doing. They're because of local potatoes. Which aren't poor because the farmer doesn't know what he's doing. It's the local conditions.
^ Fair enough. Too long in boiling or hot water for me.
Well it's Friday.
You've always seemed like a man with religious convictions.
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