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Thread: The Battle of the Chips

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    IMGreat101's Avatar
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    The Battle of the Chips

    I have been challenged on another board by a gentleman from Liverpool to see who makes the best chips.

    First, I want to thank Motorwaycop and Trojan 42 for their input in this challenge.

    On with the show.
    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.

  2. #2
    IMGreat101's Avatar
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    When making chips, it is important to select a starchy tuber. I have chosen a Russet Burbank. Russet Burbank potato - Wikipedia, the free encyclopedia

    The method I will be using involves a three step process outlined here. Perfect Thin and Crispy French Fries | Serious Eats : Recipes

    Select the potatoes. Check the entire surface of the potato for any blemishes that may indicate bad spots.



    Selected, washed and ready to peel. I like the old school style of peeler.



    Peeled and cut into a thicker "steak cut" style.





    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.

  3. #3
    IMGreat101's Avatar
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    I worked with three different meals and will be presenting each batch of chips. The third batch will include sweet potato fries.

    The 4 step method that I will be presenting.

    Step One - Boil 10 minutes in water, vinegar, salt 10 min. Drain and dry
    (1 qt water, 1 Tbsp white vinegar, 1 Tbsp kosher salt)
    Step Two - Fry for 1 minute at 400 degrees F
    Step Three - (optional) Cool down and freeze overnight.
    Step Four - Fry for 4 - 6 minutes at 400 degrees F.
    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.

  4. #4
    IMGreat101's Avatar
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    Step One - Water, vinegar, salt 10 minute boil.





    Drain and set out to cool and dry. This will take about 30 minutes.



    The chips will be flexible and not flaky or falling apart.

    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.

  5. #5
    IMGreat101's Avatar
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    Step Two - Fry for 1 minute at 400 degrees F

    Fry small batches so the temperature stays more consistent. I divided these into 4 batches letting the oil get back up to 400 degrees each time.



    The temp will lower a bit with each batch.



    Second step complete.



    At this point you can place the chips on a parchment lined cookie sheet and freeze overnight.
    Or you can proceed to finish with the final fry.
    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.

  6. #6
    IMGreat101's Avatar
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    Step Three - (optional) Cool down and freeze overnight.

    I did not freeze this batch.

    Step Four - Fry for 4 - 6 minutes at 400 degrees F.

    This batch I broke down to two sets so the temp could be maintained.



    I seasoned all of the chips with sea salt.

    Jenna likes this.
    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.

  7. #7
    IMGreat101's Avatar
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    Presentation: First Batch

    Fresh, hot, crunchy outer shell with a light fluffy interior.





    The meal.



    The ketchup and pan sauce from the steak au poivre mixed with the fresh chips was an incredible flavour.



    yummm...




    Batch 2 and 3, coming soon!
    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.

  8. #8
    23753 is offline Rookie
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    They look very tasty, but I was anticipating an end result looking like "potato chips". These are more like "french fries".
    http://www.uniformdecisions.com

    Uniform Decisions: My Life in the LAPD and The North Hollywood Shootout

    Trailer: http://www.youtube.com/watch?v=jBI2KwFuRzc

  9. #9
    IMGreat101's Avatar
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    Quote Originally Posted by 23753 View Post
    They look very tasty, but I was anticipating an end result looking like "potato chips". These are more like "french fries".
    In the UK.

    Chips = Fries
    Crisps = Chips
    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.

  10. #10
    23753 is offline Rookie
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    I pretty much knew the chips/fries thing, but being a "yank", I anticipated the flat variety. Is Smokey D's a UK themed eatery?
    http://www.uniformdecisions.com

    Uniform Decisions: My Life in the LAPD and The North Hollywood Shootout

    Trailer: http://www.youtube.com/watch?v=jBI2KwFuRzc

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    23753 is offline Rookie
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    Never mind my previous question. I got the answer from your website. Good luck with your "Liverpool competition".
    http://www.uniformdecisions.com

    Uniform Decisions: My Life in the LAPD and The North Hollywood Shootout

    Trailer: http://www.youtube.com/watch?v=jBI2KwFuRzc

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    IM....as I am about to have weight loss surgery and will be unable to eat any of the stuff you are always posting, I would very much appreciate your mailing me that steak and fries plate. If not, I will haunt you for decades after I have faded away to nothing.

    Love Car 4
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    I would like my country back. I used to believe that one man could never destroy this country. Not so sure anymore!

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    Quote Originally Posted by IMGreat101 View Post
    I have been challenged on another board by a gentleman from Liverpool to see who makes the best chips.

    First, I want to thank Motorwaycop and Trojan 42 for their input in this challenge.

    On with the show.
    Wow, those look like tasty chips! Pretty bold of you to try to beat the British at their own game!

    Quote Originally Posted by Car 4 View Post
    IM....as I am about to have weight loss surgery and will be unable to eat any of the stuff you are always posting, I would very much appreciate your mailing me that steak and fries plate. If not, I will haunt you for decades after I have faded away to nothing.

    Love Car 4


    Good luck with the surgery!

  14. #14
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    Dammit, I'm hungry again
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    Quote Originally Posted by pgg View Post
    Dammit, I'm hungry again
    That's what you get for clicking on an IMGreat thread....
    CTR man likes this.

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    Quote Originally Posted by Jenna View Post
    That's what you get for clicking on an IMGreat thread....
    Good point.
    SI VIS PACEM PARA BELLUM

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    IMGreat101's Avatar
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    Quote Originally Posted by Jenna View Post
    That's what you get for clicking on an IMGreat thread....
    powsmiley2lp.gif
    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. #18
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    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)
    Jenna likes this.
    Nothing clever here except my zombie defense gun... now where is that darn flashlight...


  19. #19
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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)

  20. #20
    Notorious's Avatar
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    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!
    Jenna likes this.
    Nothing clever here except my zombie defense gun... now where is that darn flashlight...


 

 
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