Man I would kill for some Frites right now...for real (1 Viewer)

slisk250

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I'm with the program brah...2 deliveries per week from my local frituur ;)

No ketchup nor pindasaus (that's for chinese food)...tartare sauce or speciale (mayo, ketchup + fresh chopped onions)
Frozen fries & air fryer is as much fries as noodles & ketchup is spaghetti :ROFL: :ROFLMAO:

We now also have beer deliveries, chocolate deliveries, ... the essentials ;)
 
We use an air fryer for frozen potato products almost every time! They come out great! Although, I definitely prefer sweet potato fries...lol
 
We use an air fryer for frozen potato products almost every time! They come out great! Although, I definitely prefer sweet potato fries...lol

You lost me at frozen potato...
What is wrong with you people :eek::D:cool


The Universal Way to Create Fries (approved by Belgium( being me :p))

1. use fresh potatos, not too floury ones (Agria, Désirée, Première en Santé are excellent)...shell them and wash them
2. cut into fries (hand or machine)..not to small (0.5 inch min.)
3. DONT wash or rinse them again !
4. preheat oil (140-150C) and poach the fries (first bake) for 4-5 min (no big batch at once...they can not stick...shake well)
5. cool them down on kitchen paper (room temp is fine)
6. preheat oil (180C) and bake them goldbrown untill they start 'singing'
7. shake well in basket...in bowl with kitchen paper and add salt

Enjoy some real fries

Ps. Traditional we use 'ossewit' animal fat to bake...I prefer vegetal oil (arachide of sunflower, never use olive oil !!) so I can eat more often ;)
Pss. ALWAYS use clean oil
Psss. need mayo recipe too ?
 
He knows how to do it. If I can’t have frites in Flanders, well then Amsterdam is a very close substitute!
 
...and I almost forgot about the moules. Nothing really better than dining at the town square in Brugge...moules/frites, and a Duvel.
 
Psss. need mayo recipe too ?
Bring it.
rock_bring_it.gif
 
We use an air fryer for frozen potato products almost every time! They come out great! Although, I definitely prefer sweet potato fries...lol
Got an air fryer recently and have not used it to its full potential. Besides FP products what else am I missing out on most?
 
I'm with the program brah...2 deliveries per week from my local frituur ;)

No ketchup nor pindasaus (that's for chinese food)...tartare sauce or speciale (mayo, ketchup + fresh chopped onions)
Frozen fries & air fryer is as much fries as noodles & ketchup is spaghetti :ROFL: :ROFLMAO:

We now also have beer deliveries, chocolate deliveries, ... the essentials ;)

Um, you get beer deliveries??
How do I get THAT?? :)
 
Got an air fryer recently and have not used it to its full potential. Besides FP products what else am I missing out on most?

Big ones at our house are Shishito peppers, and Tofu (seasoned and ~1/2" cubes), we tried Kale chips one time but they come out better in the oven...
Our latest kitchen appliance is an Instant Pot, we made Butternut Quinoa Chili last night.
 
Got an air fryer recently and have not used it to its full potential. Besides FP products what else am I missing out on most?
We put everything in there, mozzarella sticks, cheese bites, jalapeno poppers, tater tots, chicken poppers, breaded mushrooms, the possibilities are endless
 
Big ones at our house are Shishito peppers, and Tofu (seasoned and ~1/2" cubes), we tried Kale chips one time but they come out better in the oven...
Our latest kitchen appliance is an Instant Pot, we made Butternut Quinoa Chili last night.
We put everything in there, mozzarella sticks, cheese bites, jalapeno poppers, tater tots, chicken poppers, breaded mushrooms, the possibilities are endless

Hmmm which path to take... :D
 
Bring it.
rock_bring_it.gif


74D6.gif


tenor.gif


2 big eggs (need to be on room temp)
2 theespoons lemon juice
250 ml arachid/mais/sunflower oil
1 tablespoon mustard (less/more according personal flavour)
pinch of salt

break the eggs and separate the yolks from the egg white
Yolks in a bowl and discart the egg white
Mix the lemon juice in and add the mustard
Slowly add the oil untill it's got the perfect consistency
Add some salt


Too thin-> add another yolk
Too thick -> add some water (little by little)
Too sour -> add some sugar (very little)
 
Ps. Traditional we use 'ossewit' animal fat to bake...I prefer vegetal oil (arachide of sunflower, never use olive oil !!) so I can eat more often ;)
Pss. ALWAYS use clean oil
"Ossewit" (whatever the name) animal fat against olive oil for any frying, or other, use is the utter defining criterion / cultural watershed between Barbarity and Civilisation.
Pitty you 're speaking out against olive oil, still being located south of the Rhine.:LOL: :laugh:
Vegetable oils are good for people anxious to maintain a very low body mass (mainly, athletes and porn stars).:D
Sorry.:p
 
"Ossewit" (whatever the name) animal fat against olive oil for any frying, or other, use is the utter defining criterion / cultural watershed between Barbarity and Civilisation.
Pitty you 're speaking out against olive oil, still being located south of the Rhine.:LOL: :laugh:
Vegetable oils are good for people anxious to maintain a very low body mass (mainly, athletes and porn stars).:D
Sorry.:p
I think olive oil is generally avoided for frying because of a lower flashpoint than other "vegetable" oils? I know that North American home use deep fryer instructions advise against animal fat use.

Edit: "light olive oil" has a sufficiently high "smoke point" (not flash) to deep fry.
 
I don't know about today's specifications; I 'm just craving for my late grandmother's frying of potatoe chips (in olive oil) together with (in the same frying pan) meatballs (seasoned with oregano, thyme, parsley, spearmint, onion and garlic).
The secret was to have the olive oil burning in a very high temperature, to limit the time of the food's exposure to the burning oil. So, temperature instead of (and against) time.:)
 
"Ossewit" (whatever the name) animal fat against olive oil for any frying, or other, use is the utter defining criterion / cultural watershed between Barbarity and Civilisation.
Pitty you 're speaking out against olive oil, still being located south of the Rhine.:LOL: :laugh:
Vegetable oils are good for people anxious to maintain a very low body mass (mainly, athletes and porn stars).:D
Sorry.:p

I only use veg oil...LOVE great Olive Oil but for frying (fries) it's

1. too precious for this kind of frying
2. adds too much flavour...you need a more 'neutral' oil...
 
I think olive oil is generally avoided for frying because of a lower flashpoint than other "vegetable" oils? I know that North American home use deep fryer instructions advise against animal fat use.

Edit: "light olive oil" has a sufficiently high "smoke point" (not flash) to deep fry.
Only when you don't change the fat and reuse...

Again, this was the traditional way...most now bake in veg oil
 
I only use veg oil...LOVE great Olive Oil but for frying (fries) it's

1. too precious for this kind of frying
2. adds too much flavour...you need a more 'neutral' oil...
I can take point 1 (like most housewives in Greece today, sadly) :)
 
Here is the thing...the Belgians invented frites. Any other way of doing it may be edible but you won’t be getting the very best product possible.

Some ‘muricans think McDonald’s fries are the best...that’s because they have never left their village to experience real frites. There is no substitute.
 

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