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Thread: The Battle of the Chips

  1. #21
    Jenna's Avatar
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    Quote Originally Posted by Notorious View Post
    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!

  2. #22
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    Sorry, back to the regular scheduled programming... pardon my hijacking.
    Nothing clever here except my zombie defense gun... now where is that darn flashlight...


  3. #23
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    Someday we'll get all the great cooks of O/R together in one kitchen to cook up a feast for the ages!

  4. #24
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    Quote Originally Posted by Notorious View Post
    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.

    To Live Is To Eat

    IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24

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    There are no stupid questions, just stupid people asking questions.

    Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon

    We were all born wild. It was up to our parents to domesticate us.

  5. #25
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    That's stellar spud pimping. Good thing I've learned to eat before viewing your posts.

  6. #26
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    Quote Originally Posted by Jenna View Post
    Someday we'll get all the great cooks of O/R together in one kitchen to cook up a feast for the ages!
    That would be one amazing meal.

    Edit: Except we couldn't be in one kitchen.




  7. #27
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    I hereby volunteer to help judge the cook-off
    CTR man likes this.
    'Political Correctness is a doctrine fostered by a
    delusional, illogical liberal minority, and rabidly
    promoted by an unscrupulous mainstream media, which
    holds forth the proposition that it is entirely
    possible to pick up a turd by the clean end!'

    “A fear of weapons is a sign of retarded sexual and emotional maturity.” Sigmund Freud

  8. #28
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    Quote Originally Posted by pgg View Post
    I hereby volunteer to help judge the cook-off
    You and the worm inside your stomach....
    CTR man likes this.

  9. #29
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    Clarence is a very good judge also
    CTR man likes this.
    'Political Correctness is a doctrine fostered by a
    delusional, illogical liberal minority, and rabidly
    promoted by an unscrupulous mainstream media, which
    holds forth the proposition that it is entirely
    possible to pick up a turd by the clean end!'

    “A fear of weapons is a sign of retarded sexual and emotional maturity.” Sigmund Freud

  10. #30
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    Quote Originally Posted by Notorious View Post
    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
    To Live Is To Eat

    IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24

    And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's

    There are no stupid questions, just stupid people asking questions.

    Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon

    We were all born wild. It was up to our parents to domesticate us.

  11. #31
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    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!



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





    Freezing the chips will be a must from now on.
    To Live Is To Eat

    IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24

    And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's

    There are no stupid questions, just stupid people asking questions.

    Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon

    We were all born wild. It was up to our parents to domesticate us.

  12. #32
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    My final entry includes sweet potatoes.



    And Russet Burbank with the skin on.



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



    Sweet potato and Russet Burbank after first fry.





    You can see the outer crunchiness starting to form.





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



    To Live Is To Eat

    IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24

    And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's

    There are no stupid questions, just stupid people asking questions.

    Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon

    We were all born wild. It was up to our parents to domesticate us.

  13. #33
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    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.



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



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

    To Live Is To Eat

    IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24

    And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's

    There are no stupid questions, just stupid people asking questions.

    Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon

    We were all born wild. It was up to our parents to domesticate us.

  14. #34
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    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.
    Nothing clever here except my zombie defense gun... now where is that darn flashlight...


  15. #35
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  16. #36
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    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.
    CTR man likes this.
    Nothing clever here except my zombie defense gun... now where is that darn flashlight...


  17. #37
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    Quote Originally Posted by Notorious View Post
    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/
    To Live Is To Eat

    IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24

    And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's

    There are no stupid questions, just stupid people asking questions.

    Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon

    We were all born wild. It was up to our parents to domesticate us.

  18. #38
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    Presentation: The Final Batch

    The meal.

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



    The Chips.

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



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



    Russet Burbank chips with loaded potato dip.



    Light crunchy outside, fluffy light inside.

    To Live Is To Eat

    IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24

    And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's

    There are no stupid questions, just stupid people asking questions.

    Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon

    We were all born wild. It was up to our parents to domesticate us.

  19. #39
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    Quote Originally Posted by Notorious View Post
    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.




  20. #40
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    My opponent's presentation

    Click on the image to bring it to full size

    Posted by: goodi

    Here ya go..

    Peeled and cut dried on paper

    P3031020.jpg

    Then tested in the hot oil..

    P3031023.jpg

    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

    P3031026.jpg

    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

    P3031025.jpg

    Then put them on paper and drain

    P3031030.jpg
    To Live Is To Eat

    IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24

    And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's

    There are no stupid questions, just stupid people asking questions.

    Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon

    We were all born wild. It was up to our parents to domesticate us.

 

 
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