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Chef John's French Fries

Reviewed: Jul. 15, 2015
This recipe is great as is, howsomever, we usually do up a big batch on first frying and freeze some for later use, and the votes are split on which way is best regarding the taste. Adding some beef tallow to the oil also helps with crispness and flavor. Have tried par boiling potatoes in lieu of first frying, but still like double frying best, although they'll soak up less oil if you're using the par boiled method. If you are using peanut oil in 2nd frying, you can increase the temperature to 365 and shorten the fry time to 3.5 minutes. Always use 350 degrees if you're doing frozen ones. Lastly, check your oil temp with a good thermometer, as 350 on most electric friers is not the actual temperature.
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Brown Sugar and Honey Limeade

Reviewed: Apr. 18, 2010
Used raw sugar instead of brown sugar and it tasted great.
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New Year's Day Black-Eyed Peas

Reviewed: Dec. 31, 2008
Gave it 5 stars because it's a good traditional recipe. The recipe is silent here, but you must always pick, soak and rinse the dried peas. If you make it more traditional by using smoked hog jowles, ham hocks, or smoked pork neck bones, instead of ham, it'll taste even better. We use the water fom cooking the pork for the liquid in this dish. Also, our preference is for a can of Rotel tomatoes, drained, instead of the purred tomatoes. There are several DO NOT's if you want to keep this dish "lucky" 1. Do not add chicken stock, as chickens and other fowl move backward as they eat. 2. Do not use beef, as a cow will move forward, sideward and backwards as it grazes, whereas, a pig always "pushes" forward as it eats. 3. Do not use canned peas as they've already swelled, so your luck will not "swell" as it will with dried peas.
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