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918

Buy salted, open the bag, grind a shit ton of fresh pepper inside, shake the devil out of it. (With apologies to Bob Ross)

I prefer thinly sliced potatoes, deep fried in the lard of your choice and some wypipo spices.

Alas, my wife's hot air fryer is the bane of my existence. Ever since that kiked POS has entered our household, it's like a whole new, dry, tasteless world for me. We already have a convection oven, woman. This is the same, just shittier.

But I ain't gonna accept defeat. The deep fryer will live again!

On an unrelated note: Any pointers to a fat that doesn't go rancid quickly?

Buy salted, open the bag, grind a shit ton of fresh pepper inside, shake the devil out of it. (With apologies to Bob Ross) I prefer thinly sliced potatoes, deep fried in the lard of your choice and some wypipo spices. Alas, my wife's hot air fryer is the bane of my existence. Ever since that kiked POS has entered our household, it's like a whole new, dry, tasteless world for me. We already have a convection oven, woman. This is the same, just shittier. But I ain't gonna accept defeat. The deep fryer will live again! On an unrelated note: Any pointers to a fat that doesn't go rancid quickly?
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[–] • 1 pt

I "starch wash" fries when we make them from scratch. It involves soaking them in cold water a few times. It results in the fries being more firm/crispy or at least that is my experience. Most of the water will "boil out" but it really depends on how thick the "chips" are.

[–] • 1 pt

Ah, I see. Great tip. I'll do an A/B comparison. I'll plan to slice the potatos pretty thin with my V-slicer, so that should help with the wash because of the large surface area. Thanks again.

[–] • 1 pt

That makes sense. If you do fries (and maybe chips too) you can do a double fry.

Have a pan/rack combo to pull them out to partially dry/drain, let the oil heat back up and toss them back in for a short while.

[–] • 1 pt

Darn. Now I'm "hungry", although I just ate...