The Battle of the Chips

**Jenna** · 05-30-12, 02:36 AM

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!

**Notorious** · 05-30-12, 02:43 AM

Sorry, back to the regular scheduled programming... pardon my hijacking.

**Jenna** · 05-30-12, 03:12 AM

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

**IMGreat101** · 05-30-12, 04:53 AM

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.

**Odd** · 05-30-12, 07:56 AM

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

**Buttercup** · 05-30-12, 08:20 PM

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!

That would be one amazing meal.

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

**pgg** · 05-31-12, 03:56 AM

I hereby volunteer to help judge the cook-off

**Jenna** · 05-31-12, 05:18 AM

Originally Posted by pgg

I hereby volunteer to help judge the cook-off

You and the worm inside your stomach....

**pgg** · 05-31-12, 09:43 AM

Clarence is a very good judge also

**IMGreat101** · 05-31-12, 10:36 AM

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

**IMGreat101** · 05-31-12, 10:44 AM

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.

**IMGreat101** · 05-31-12, 11:10 AM

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.

**IMGreat101** · 05-31-12, 11:26 AM

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.

**Notorious** · 05-31-12, 04:02 PM

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.

**Jenna** · 05-31-12, 08:18 PM

**Notorious** · 05-31-12, 09:00 PM

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.

**IMGreat101** · 05-31-12, 09:46 PM

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/

**IMGreat101** · 05-31-12, 10:22 PM

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.

**Buttercup** · 05-31-12, 10:34 PM

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.

**IMGreat101** · 06-03-12, 12:32 PM

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