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posted by
LaminatorX
on Saturday March 01 2014, @06:00PM
from the and-now-for-something-completely-different dept.
from the and-now-for-something-completely-different dept.
c0lo writes:
"More appropriate to an (no existing) idle section, no longer news, but it made a fascinating reading for me:
How to Make Perfect Thin and Crisp French Fries going the full range of:
- economic espionage involving Scavenger Hunt and social engineering
- reverse engineering
- original research and method improvement
- disclosure of the method the good side of it: no patent"
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Ultimate Geekness in Cooking Fries
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I'm not a robot like you. I don't like having disks crammed into me... unless they're Oreos, and then only in the mouth.
-- Fry
(Score: 3, Informative) by Khyber on Saturday March 01 2014, @09:51PM
1. Cut your wedges.
2. Place in a large-ish bag for shaking (I usually use the bags you get during grocery store trips, double them up because oil still seeps through.)
3. Drizzle with a few tablespoons of olive oil.
4. Add salt, pepper, smoked paprika, and a little garlic powder.
5. Put them on a wire rack inside a baking pan.
6. Bake at 425 for 25 minutes.
7. Who the fuck needs ketchup with fries like these?
Destroying Semiconductors With Style Since 2008
(Score: 3, Informative) by Khyber on Saturday March 01 2014, @09:53PM
Step 4.5 : Close the bag and shake. Derp. That'll teach me to write a recipe while actually doing it.
Destroying Semiconductors With Style Since 2008
(Score: 1) by expenseofspirit on Sunday March 02 2014, @06:41AM
yup, coating the wedges with oil does wonders. One more trick: increase the surface area of your wedges by making a lot of cuts from the inside almost to the skin. Takes less effort than it may seem and adds so much of delightful crispiness to the result.