Quoting Dave Drum to Jim Weller <=-
I don't stock cold cereals.
I don't eat them often and when I do it's as a bedtime snack and
not a breakfast item but I do keep some in the pantry for when that
occasional urge hits.
Andy Capp's Hot Fries;
Amazon.ca has it at $2.99 plus shipping for a 3 oz bag.
Amazon US and WallyWorld both come in at about 24c/oz.
It's amazing what resellers think they can get away with just by
flogging something imported. Bud Light sells for more money here
than Kokanee Gold or Big Rock Pale Ale. And Corona sells for more
than Bud.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Hot Garlic Potato Chips
Categories: Snacks, Sides, Appetizers, Potatoes
Yield: 6 servings
4 lg Idaho Potatoes (3 To 3 1/2
Lbs); peeled
1 1/2 qt Vegetable Oil For Frying
3 tb Butter
1 tb Garlic; pressed
2 tb Chopped Parsley
1 ts Salt
1/8 ts Black Pepper; freshly
Ground
With a mandoline or a sharp knife, slice the potatoes about
1/16-inch thick. You should have about 6 cups. Place the potato
slices in a large bowl and rinse with cold water until the water
runs clean. Thoroughly dry the potatoes, first in a salad spinner,
then on paper towels. This is important because any moisture left
on the potatoes will cause the oil to splatter.
Pour the oil in a 6-quart heavy bottomed, straight-sided saucepan,
8 to 10 inches in diameter. The oil should be 1 1/4 to 1 1/2
inches deep and the pan no more than 1/4 full. This prevents any
bubbling over when frying the potatoes. Heat the oil to 315 F on a
deep-fat thermometer. (To check the temp. without a thermometer,
drop a small piece of bread the size of a crouton into the oil. It
should float to the surface and lightly brown in about 2 mins.)
Carefully fry the potatoes in 2-3 batches until light brown and
crisp. You will need to stir the potatoes with a slotted spoon
almost constantly to ensure even cooking. Each batch should take
15 to 20 mins to cook. (If the potatoes brown in less time, the
oil is too hot. This will result in a chip that is neither cooked
through nor crisp.)
4s remove each batch of crisp chips, place them on a cookie sheet
lined with paper towels. When all the potatoes are done, place
them in a mixing bowl large enough to hold them comfortably.
Over a medium flame, heat the butter and garlic in a saucepan,
without allowing the garlic to brown. Drizzle the butter and
garlic over the potatoes, add the chopped parsley, salt, and
pepper, and mix thoroughly with a rubber spatula. Be careful not
to crush the chips. Serve hot.
NOTE: The chips can be made several hours in advance. Store in a
tightly closed container and reheat in a 350 F oven until hot.
Toss with the seasoned garlic butter at the last minute.
Recipe By: The Union Square Cafe Cookbook
MMMMM
Cheers
Jim
... Chips have little nutritional value. So you need to eat the whole bag
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