The Battle of the Chips

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05-30-12, 02:36 AM
Jenna

Quote:

Originally Posted by Notorious

Sorry... none of the steaks survived for more than a few minutes on the plates of the guests. But I also perfected the art of the S'More over the weekend. I use a Micro-Torch with a pinpoint 2000F flame to perfectly melt the marshmallow on the graham cracker, then lay a square of Hershey's on top, sear it to make the outside of the chocolate crispy but leave the inside a molten chocolate lava mess. When you push the other graham cracker half on top and smoosh the whole thing, you get this melting gooey mess of marshmallow and chocolate lava cascading over the graham cracker... I think some of the girls who swore they were on diets ended up eating at least 3 each and one ate like... 5 of my monster creations!

:worthless: :hail: :pop2:
05-30-12, 02:43 AM
Notorious

Sorry, back to the regular scheduled programming... pardon my hijacking.
05-30-12, 03:12 AM
Jenna

Someday we'll get all the great cooks of O/R together in one kitchen to cook up a feast for the ages! :hail:
05-30-12, 04:53 AM
IMGreat101

Quote:

Originally Posted by Notorious

Very scientific, I love it. What's the reasoning behind the double frying with the 1 minute, drain, then the 4-6 minute refry?

Also, hate to tell ya, bub, but your steak ain't got nuthin' on my authentic Southern (as Southern as Los Angeles gets) chargrilled BBQ thin cut rib eye steak! Cross pattern grill marks and beautiful seared outside with a light pink and juicy inside, flavored with nothing but sea salt and some old fashioned black pepper. (Made a whole bunch yesterday)

Are you the next "Aluminum Chef" challenger? Remember, I have access to the best the Midwest has to offer.

:p
05-30-12, 07:56 AM
Odd

That's stellar spud pimping. Good thing I've learned to eat before viewing your posts. ;)
05-30-12, 08:20 PM
Buttercup

Quote:

Originally Posted by Jenna

Someday we'll get all the great cooks of O/R together in one kitchen to cook up a feast for the ages! :hail:

That would be one amazing meal.

Edit: Except we couldn't be in one kitchen. :D
05-31-12, 03:56 AM
pgg

I hereby volunteer to help judge the cook-off :attention:
05-31-12, 05:18 AM
Jenna

Quote:

Originally Posted by pgg

I hereby volunteer to help judge the cook-off :attention:

You and the worm inside your stomach.... :eek: :p
05-31-12, 09:43 AM
pgg

Clarence is a very good judge also :doh:
05-31-12, 10:36 AM
IMGreat101

Quote:

Originally Posted by Notorious

Very scientific, I love it. What's the reasoning behind the double frying with the 1 minute, drain, then the 4-6 minute refry?

Here is the detail on the three step- boil, double fry method.

The Burger Lab: How to Make Perfect Thin and Crisp French Fries | A Hamburger Today
05-31-12, 10:44 AM
IMGreat101

The second batch I went through with the optional step of freezing overnight.
The fries were cut and prepared the same as the first batch. I placed these, single layer on a parchment lined cookie sheet.

Results.
These were fried at 400 degrees F for about 6 minutes.
The meal was my Char-Roasted© burgers!

http://i279.photobucket.com/albums/k...mickeys402.jpg

You can see the detail of the chip. Crispier outer shell, same light fluffy interior.

http://i279.photobucket.com/albums/k...mickeys401.jpg

http://i279.photobucket.com/albums/k...mickeys403.jpg

Freezing the chips will be a must from now on.
05-31-12, 11:10 AM
IMGreat101

My final entry includes sweet potatoes.

http://i279.photobucket.com/albums/k...mickeys490.jpg

And Russet Burbank with the skin on.

http://i279.photobucket.com/albums/k...mickeys491.jpg

Boiled 10 minutes in the water, vinegar, salt, then drained and dried.
Fried in small batches at 400 degrees F for one minute.

http://i279.photobucket.com/albums/k...mickeys492.jpg

Sweet potato and Russet Burbank after first fry.

http://i279.photobucket.com/albums/k...mickeys498.jpg

http://i279.photobucket.com/albums/k...mickeys494.jpg

You can see the outer crunchiness starting to form.

http://i279.photobucket.com/albums/k...mickeys499.jpg

http://i279.photobucket.com/albums/k...mickeys495.jpg

These went on parchment lined cookie sheets to cool and then into the freezer overnight.

http://i279.photobucket.com/albums/k...ckeys500-1.jpg

http://i279.photobucket.com/albums/k...ckeys501-1.jpg
05-31-12, 11:26 AM
IMGreat101

For this final presentation I made a couple of different condiments for the chips.

For the Russet Burbank I did a "Loaded Baked Potato" style dip with sour cream, shredded sharp cheddar cheese, bacon and onion chives out of my garden.

I found a recipe for sweet potato chips that sounded interesting, sour cream, brown sugar and vanilla.

http://i279.photobucket.com/albums/k...mickeys516.jpg

Bratwurst on the grill with my homemade sauerkraut sounded good so I made some buns.

http://i279.photobucket.com/albums/k...mickeys523.jpg

Went out to grill the brats and BONKERS joined me with a Blue Masonjarita©

http://i279.photobucket.com/albums/k...mickeys517.jpg
05-31-12, 04:02 PM
Notorious

You, sir, are a true master!

The trend here for sweet potato fries is some sort of a melted gooey sweet sugar marshmallowy dip that tastes almost like the Thanksgiving dessert.
05-31-12, 08:18 PM
Jenna

:hail:
05-31-12, 09:00 PM
Notorious

If we let PGG judge, we have to cook enough for about 20 people just to get him a small sampling of what we do.
05-31-12, 09:46 PM
IMGreat101

Quote:

Originally Posted by Notorious

You, sir, are a true master!

The trend here for sweet potato fries is some sort of a melted gooey sweet sugar marshmallowy dip that tastes almost like the Thanksgiving dessert.

And it did taste just like marshmallows!

Here is the site I got the idea from.
http://athriftymom.com/what-do-you-d...tato-fries-in/
05-31-12, 10:22 PM
IMGreat101

Presentation: The Final Batch

The meal.

Grilled brats served on fresh baked rolls with mustard, onion and homemade sauerkraut.

http://i279.photobucket.com/albums/k...mickeys522.jpg

The Chips.

Sweet Potato chips with "trashy sauce" http://athriftymom.com/what-do-you-d...tato-fries-in/

http://i279.photobucket.com/albums/k...mickeys520.jpg

Light crunchy crust, fluffy sweetness inside. The dipping sauce tasted just like melted marshmallows!

http://i279.photobucket.com/albums/k...mickeys521.jpg

Russet Burbank chips with loaded potato dip.

http://i279.photobucket.com/albums/k...mickeys524.jpg

Light crunchy outside, fluffy light inside.

http://i279.photobucket.com/albums/k...mickeys526.jpg
05-31-12, 10:34 PM
Buttercup

Quote:

Originally Posted by Notorious

You, sir, are a true master!

The trend here for sweet potato fries is some sort of a melted gooey sweet sugar marshmallowy dip that tastes almost like the Thanksgiving dessert.

I make chipotle mayo as a dipping sauce when I make sweet potato fries, if I have no chipotle I'll just blend Sriracha in with the mayo. I prefer the contrast of savory with the natural sweetness of sweet potato or even yucca fries.
06-03-12, 12:32 PM
IMGreat101

5 Attachment(s)

My opponent's presentation

Click on the image to bring it to full size

Posted by: goodi

Quote:

Here ya go..

Peeled and cut dried on paper

Attachment 1134

Then tested in the hot oil..

Attachment 1135

I do mine different to IMG where as I don't par boil them, I fry them very slowly on about 160 until they soften

Attachment 1136

Take them out and drain again. Then turn the heat up as high as it will go and flash fry them to get them crispy

Attachment 1137

Then put them on paper and drain

Attachment 1138

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