I've always felt that perfect french fries are an important dish to have in one's making-your-friends-think-you're-a-good-cook repertoire. Historically, I used the method that "everyone" uses: soak in water, fry at low temperature to cook the interior, fry at high temperature to get the exterior crispy, then be sad 2 minutes later when your once-crispy fries have lost all crispiness. (Maybe that last part only happens to me? I don't know...) Poking around the interweb, I can across a lot of blogs (e.g., this one, which has step-by-step pictures) talking about cold oil french fries, a recipe that appears to have originated at Cook's Illustrated (and was inspired there by Jöel Robuchon). In short, they are super-easy to make, incredibly crunchy long after they finish cooking, and even have 1/3 less fat than fries cooked the usual way. Awesome.
Thursday, February 23, 2012
During my absence from this blog, quite a bit has happened. As a result of a lot of factors relating to pain management issues, I moved from Waltham to Portland, OR in January to crash with family until I can sort things out. Pedro and Rico, both blind and both having a hard time putting up with Charley's craziness lately, are with a new human in the Boston area who is giving them all the love and affection they so deserve. Mr. Charley, though, came to Portland with me.