Archived posting to the Leica Users Group, 2012/01/24
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]It is absolutely correct. The key to Belgian fries is the second frying at high temperature just before serving. However...for those who do not like deep frying: we have a device from Tefal which makes as close to the real thing as I have ever tasted at home. You take 1 kg of potatoes, peel and slice them appropriately, put one tablespoon olive oil on top, push a button, and 40 minutes later you have perfect fries. It is my favorite kitchen appliance (it can also be used to cook other root vegetables with equally lean and delicious results). Cheers, Nathan Nathan Wajsman Alicante, Spain http://www.frozenlight.eu http://www.greatpix.eu http://www.nathanfoto.com PICTURE OF THE WEEK: http://www.fotocycle.dk/paws Blog: http://nathansmusings.wordpress.com/ YNWA On Jan 24, 2012, at 4:04 PM, Sonny Carter wrote: > On Tue, Jan 24, 2012 at 8:52 AM, Jim Shulman <jshulman at > judgecrater.com>wrote: > >> http://gallery.leica-users.org/v/focusit/gourmet+hot+dogs+sm.jpg.html >> > > > > > Historical notes on "Belgian Fries" > http://www.belgianfries.com/bfblog/?page_id=1426 > > >> >> >> >> Leica M2, Sonnar 50/2, Neopan 400 >> >> >> >> Jim Shulman >> >> Wynnewood, PA >> >> _______________________________________________ >> Leica Users Group. >> See http://leica-users.org/mailman/listinfo/lug for more information >> > > > > -- > Regards, > > Sonny > http://sonc.com/look/ > Natchitoches, Louisiana > > USA > > _______________________________________________ > Leica Users Group. > See http://leica-users.org/mailman/listinfo/lug for more information >