Welcome To Case's Column
Let me say a big welcome to all of you for joining me here. I'm going to call these blog meetings Case's Column. I wanted to use "Corner", but that was already taken.
Since 2008, it's been a real privilege to come on here and share some of my life with you, and it's a big world where we live.
In these blogs, I'll just speak whatever is on my mind, but we will be playing within the rules here. I may pick a particular topic, point out an event, or shoot the breeze. I'm a little bit of an essayist at times, so I'll just speak what's on my mind, and I might tell a story or two. Or, I might spew out an opinion or three. There will be some serious moments, some tender, some poignant, but there will also be those moments that you'll just bust out laughing. But, hopefully, everything will be in good fun here. And, of course, there's a place below for your comments and thoughts as we go along here. So feel free to join me for the ride -- I sure as heck hope I'm doing this right and not making any mistakes.
Thanks for taking your time in reading Case's Column. Hopefully, you'll enjoy being entertained by it as much as I've enjoyed putting these writings together. And thanks for the time you spend in City-Data.com, where it's great to be alive!
Regards,
case44
Let me say a big welcome to all of you for joining me here. I'm going to call these blog meetings Case's Column. I wanted to use "Corner", but that was already taken.
Since 2008, it's been a real privilege to come on here and share some of my life with you, and it's a big world where we live.In these blogs, I'll just speak whatever is on my mind, but we will be playing within the rules here. I may pick a particular topic, point out an event, or shoot the breeze. I'm a little bit of an essayist at times, so I'll just speak what's on my mind, and I might tell a story or two. Or, I might spew out an opinion or three. There will be some serious moments, some tender, some poignant, but there will also be those moments that you'll just bust out laughing. But, hopefully, everything will be in good fun here. And, of course, there's a place below for your comments and thoughts as we go along here. So feel free to join me for the ride -- I sure as heck hope I'm doing this right and not making any mistakes.
Thanks for taking your time in reading Case's Column. Hopefully, you'll enjoy being entertained by it as much as I've enjoyed putting these writings together. And thanks for the time you spend in City-Data.com, where it's great to be alive!
Regards,
case44
C-D Thread Highlight: French Fries --- Crispy Or Juicy?
Posted 12-16-2022 at 06:16 PM by case44
It's not often I do this, but I couldn't help but notice a certain thread with a delicious subject. What we have is a case of "Would you rather...." in our Food forums recently. An interesting and convincing pitch is made here.
Let me showcase a fellow C-D user's opening post to this thread. After you give this the once-over, I'll then give you my response.
Normally, I get my French fries while dining out. But if I made them at home?
Slight crispness, tender inside.
Potatoey.
Salted.
Let me showcase a fellow C-D user's opening post to this thread. After you give this the once-over, I'll then give you my response.
Quote:
Originally Posted by harry chickpea
Another thread where there is no "right" way or "perfect" result. Whatever you do and like is about as good as it gets.
I was checking a bag of russets that I just bought yesterday, looking for telltale signs of black rot or other damage that could shorten storage life, when I became hungry. I got to thinking about French fries or home fries, had a dirty cast iron pan that had been used to cook sausage, and a small steak and went "What the heck? I'll try something."
Peeled and cut some of the potatoes into batons, put them on a microwave safe plate, added some water and put a steam cover on, tossed them in the microwave for five minutes to par cook them, then added a little butter to the cast iron pan and heated it, tossed in my salt and peppered steak, and cranked up the air fryer.
After the five minutes, spray oiled the potatoes and salted, and they went into the air fryer to finish cooking. At about 15 minutes, everything was done and as I lifted the steak out of the fry pan I remembered... good home fries and the old McD fries took advantage of beef fat. Tossed half of the fries into the pan and did cleanup while they got a coating of schmutz and browned a little more.
It all ended up tasting quite good, but the fries still had some moisture compared to what is now a common fry. That got me to wondering - had I been brainwashed that French fries had to be the dry salty creation served with fast food? Mine had some crispness at the edges, but eating them felt more like I was eating real food than a lightweight container of fries from Arby's or McDs.
How important is the dryness of fresh fries to you? I know that old cold fries that are not crisp aren't the most appetizing thing, but when fresh I'm thinking I like the juicy fries over the fast food fries.
If you make FFs at home, what do you find works best for you? What do you find as the most tasty fry when you are eating a substantial portion?
I was checking a bag of russets that I just bought yesterday, looking for telltale signs of black rot or other damage that could shorten storage life, when I became hungry. I got to thinking about French fries or home fries, had a dirty cast iron pan that had been used to cook sausage, and a small steak and went "What the heck? I'll try something."
Peeled and cut some of the potatoes into batons, put them on a microwave safe plate, added some water and put a steam cover on, tossed them in the microwave for five minutes to par cook them, then added a little butter to the cast iron pan and heated it, tossed in my salt and peppered steak, and cranked up the air fryer.
After the five minutes, spray oiled the potatoes and salted, and they went into the air fryer to finish cooking. At about 15 minutes, everything was done and as I lifted the steak out of the fry pan I remembered... good home fries and the old McD fries took advantage of beef fat. Tossed half of the fries into the pan and did cleanup while they got a coating of schmutz and browned a little more.
It all ended up tasting quite good, but the fries still had some moisture compared to what is now a common fry. That got me to wondering - had I been brainwashed that French fries had to be the dry salty creation served with fast food? Mine had some crispness at the edges, but eating them felt more like I was eating real food than a lightweight container of fries from Arby's or McDs.
How important is the dryness of fresh fries to you? I know that old cold fries that are not crisp aren't the most appetizing thing, but when fresh I'm thinking I like the juicy fries over the fast food fries.
If you make FFs at home, what do you find works best for you? What do you find as the most tasty fry when you are eating a substantial portion?
Slight crispness, tender inside.
Potatoey.
Salted.
Total Comments 2
Comments
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Right now, if I didn't have to kick around this March diet, I'd have me some French fries anywhere I can get them.
And since I head to Austin this coming Sunday, instead of having the usual barbecue, maybe I'll sneak in elsewhere just to get some fries.
And leave the juicy for a potential burger.... 
Posted 03-14-2023 at 07:58 PM by case44
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Those who have tasted Louisiana Voodoo Fries know its unique and delicious taste, but if you’re hearing about this dish for the first time, you might wonder why it’s so beloved. The answer to your question is given below:
First of all, every bite has an explosion of flavor and texture.
Cajun Seasoning adds a next-level experience, giving rich and bold taste.
Creaminess and cheesiness are also present to melt and tantalize your taste buds.
After every bite, the craving for the next bite increases.
For complete recipe visit: https://recipevilla.com/voodoo-fries/Posted 03-27-2024 at 01:58 AM by MomizFelix 
