Revitalized French fries

Turns out a double cheeseburger and French fries is too much. The amount of fries equals and entire russet potato, a large one.

They're horrible cold, just horrible.

From the refrigerator. Stored overnight.

Quart of oil heated to 360℉, the potatoes are cold and the temperature will drop. The target temperature 350℉ to fry only one minute to restore the potato's dehydrated surface and heat the inside.

I regard catsup a tomato-based sweet and sour sauce. It's the sort of thing that was originally something closer to garum, some kind of fermented fish sauce with something other than tomato for base. Then in the U.S. tomatoes took preference, fermented fish or anchovies omitted, with vinegar and sugar to punch out its profile. Then with herbs and spices including, garlic and ginger another Asian combination. Possibly tamarind like Worcestershire sauce has (with anchovy). This red tomato sauce is most likely much brighter altogether while earlier versions much richer and deeper.

French fried potato

A potato a day can improve what you weigh.

That's what I say, 

Add weight to yourself the daily potato way. 

I'm up 2.7 LBS! 

137.7 LBS up from 135 LBS and at 6.0' I must say, I carry it very well. *strikes a three quarter pose*

This potato was microwaved pre-sliced into incomplete planks held together at one end. Sections of wax paper inserted between slices to dehydrate the potato as much as possible without the potato re-glueing itself back together. 

Then the cooked potato planks sliced into potato boards.

Then deep fried. 

Beef gravy begun with roux fortified with a variety of spices and flavoring and completed with commercial beef stock. It's good, but not as good as pan drippings. 

I don't see the attraction to this. Mashed potato is better with gravy. It just is.

French fried potato

A potato is sliced through from end to end leaving caps and then microwaved to cook completely. The caps removed and the sliced, cooked and dehydrated pieces shallow fried in hot oil to produce French fried potatoes by a double cooked method.

This is a sorcerer's trick used primarily by males. It allows play with a sharp knife for skillful demonstration and for purpose of supplying a fast and excellent meal of a single potato. 

A pocket knife will do but not recommended. 

A potato will naturally lay flat on one side which can be regarded as its steady surface. Make slice through the center all the way through from near end to end leaving a cap. Then make another parallel slice on each side, perhaps two if the potato is large enough.

Rotate the potato 45˚ and make corresponding cuts all the way through so that the potato is held together by the caps.

Microwave the potato and cut off the caps. The potato is cooked and reasonably dehydrated.

Fry in oil 350℉ / 180℃

I said shallow fried. I meant enough oil to cover but in a very deep pot. The deepest pot you've got. For safety. 

It's a guy thing. If you're female and you do this, then face it, you're a tomboy. 

French fried potato

These are good but not as good as the fries I had at Cap City on Monday. Theirs are perfect. These are too wet.