Same thing! Down in Cajun country the same one serves for seafood
boil and for frying crawdaddy, or whatever. Unless you want to
spring for peanut oil, canola oil has a lower smoke point than soy
oil. Heat it to 375, add the fries a little at a time, just enough
to keep the oil from boiling over. When they are browned enough,
pull em out. Buy some popcorn salt to shake over them. It is a
finer grain, so it sticks better. Regular salt will fall off.
Sounds delicious. I was wondering about a propane seafood boil
kettle-they are common here & have baskets-I don't know if they
would get hot enough for oil.
Dwight
Sent from my Verizon Wireless BlackBerry
-----Original Message-----
From: Dieselhead <126die...@gmail.com>
Sender: mercedes-boun...@okiebenz.com
Date: Sun, 6 Mar 2011 21:05:52
To: Mercedes Discussion List<mercedes@okiebenz.com>
Reply-To: Mercedes Discussion List <mercedes@okiebenz.com>
Subject: Re: [MBZ] Save the Date-2011 ChowdaQ
Got a turkey fryer? If you can find a way to scoop em out, or have a
basket, the fryer makes good fries. I made white sweet tater fires
for turkey day. They were really good.
I hand cut the fries with a 10" chef knife.
x
We have a good time.
I'm debating the feasibility of making french fries onsite...
>-Curt
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