I thought the regular fries were pretty good but these are over the top. Season some flour with garlic powder, onion powder, paprika, salt and pepper and whisk in water enough that the batter is a little thin. Dry the cut fries with paper towels, dip them one at a time, let any excess batter run off, and drop them into hot oil. Easy now, don’t get splashed with the oil. Keep the fries separated so they don’t stick together. You will be rewarded for your trouble.
Fun with Food
Ham and cheese sammich with a side of macaroni salad and a couple of sweet gherkins.
This is a slice off of a pork shoulder that cooked for a long time in broth and sauerkraut juice. The meat was very tender and the mustards put this snack over the top. In the middle is homemade Guinness Stout mustard, left is plain yellow, on the right is Dijon.
The usual chili with both ground beef and chorizo. I like the kick this one had from the fermented peppers. I used those copycat chili beans plus a can of Kroger house brand beans because I ran out of the homemade.
I made vegetable stock the other day, it went right into the soup. The Thai, sweet basil, and flatleaf parsley are all big enough to crop so they went in there. I just bought some thin Chinese noodles that I tried out. They work well enough, they claim to be egg noodles but use only the whites.
I tried out one of the rolled up pizza crusts and managed to get it somewhat ready for toppings after a struggle. It needs to be room temp to unroll, but it needs to be unrolled right onto a baking tray because it is then hard to move, being very stretchy. The sausage and olives went a long way in covering up rookie fumbles. Probably not going to try it again
I always put a big onion, chopped, into mine, and chopped peppers, too. My sauce is ketchup and Sweet Baby Ray’s BBQ sauce, along with mustard and brown sugar.
Fish for Lunch
Lightly breaded tilapia with fermented peppers and sides of mac salad, slaw, and baked beans. A cucumber tomato vinaigrette lurks in the background. Still working with supermarket tomatoes, alas.