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TIP OF THE DAY: Make Seafood Crudo Or Beef Carpaccio

Carpaccio (beef) and crudo (seafood) is easy to make, and present themselves as a sophisticated dish that took you a lot longer to prepare. If you eat sushi, sashimi, steak tartare and other raw preparations, it’s a dish you can easily make at home.

From the earliest times, fishermen have eaten their catch on board, without cooking it.

Before man learned to make fire, some 350,000 years ago, the catch was de facto eaten raw.

The tradition continues today. Fishermen bring a bit of salt and/or citrus, and enjoy the rustic version of carpaccio, crudo, poke or sashimi: brethren raw fish dishes.

While crudo has been eaten for millennia, carpaccio is a modern dish, created in Venice in 1963, at the time of an exhibition dedicated to Venetian painter Vittore Carpaccio (1465-1526).

Here’s a list of raw fish dishes.
 

CARPACCIO VS. CRUDO & OTHER RAW FISH DISHES

  • Carpaccio is Italian for raw fillet of beef, not fish. Crudo is the term for raw fish or seafood. You will find fish “crudo” on restaurant menus, but that doesn’t make it correct. While raw fish consumption is ancient, beef carpaccio was based on the Piedmont speciality, carne cruda all’albese (raw beef Alba-style), created by Giuseppe Cipriani, founder of Harry’s Bar in Venice. Using fine Piedmontese beef (Piemontese in Italian), he originally prepared it for a countess whose doctors had recommended that she eat raw meat. At the time, there was a local exhibition of the 15th-century Venetian painter Vittore Carpaccio; hence the name of the dish.
  • Ceviche, seviche or sebiche, from South America, is a marinated raw fish dish that date to pre-Colombian times. Then, seafood was “cooked” (acid-cured) with a fruit called tumbo (Passiflora tarminina, a relative of passionfruit). The Incas cured fish in salt and fermented corn. The Spanish brought onions limes, which are essential to today’s ceviche.
  • Crudo is analogous to sashimi—plain raw fish, although the fish is cut differently.
  • Poke is a Hawaiian dish that recently has made its way from coast to coast. A mix of raw fish and vegetables are served as an appetizer or salad course. It is different from tiradito or ceviche in that the fish is cubed with a soy sauce and sesame oil dressing, and Hawaiian garnishes like roasted crushed candlenut and limu seaweed, along with chopped chiles. It is pronounced poe-KEH. Here’s more about it.
  • Sashimi is Japanese-style sliced raw fish, generally served with a bowl of plain, steamed rice (not sushi rice, which is prepared with vinegar and sugar). The word literally means “pierced body.” No one is certain of the origin, but it may have come from the former practice of sticking the tail and fin of the fish on the slices, to let it be known which fish one was eating.
  • Tataki is a fillet of fish that is lightly seared; just the surface is cooked, with the majority of the fish eaten in its raw state.
  • Tiradito is a more recent dish, fusing the concepts of ceviche and sashimi. Fish is sliced in pieces that are longer and thinner than sashimi. They are artfully arranged on a plate on top of a light sauce, and garnished (with cilantro, fresh corn kernels, thin slices of hot chile, etc.). The name derives from the Spanish verb tirar, which means to throw (i.e., throwing together raw fish with a sauce). Here’s a recipe.
  •  
    Don’t worry if you can’t keep these straight: We saw a dish called carpaccio at New York City’s top seafood restaurant, that was clearly tiradito (with sauce and chile garnishes).

    RECIPE: CRUDO OF TUNA, SALMON, OR OTHER SEAFOOD

    Tailor this recipe to your preferences. For example, you can replace the conventional olive oil drizzle with flavored olive oil, add the Italian-style shavings of Parmigiano-Reggiano cheese, add balsamic vinegar, use a Dijon vinaigrette, etc.

    You can add as much salad on top as you like…or none at all. If adding a mound of salad, dress it very lightly (we like lemon vinaigrette—half vinegar, half lemon [or lime] juice) before topping the fish.

    Ingredients For 4 Servings

  • 1 pound sushi-grade fish loin or steaks, sliced as desired
  • Quality extra-virgin olive oil
  • Sea salt, plus peppermill
  • Minced chives
  • 2 cups baby greens, loosely packed: arugula, watercress or mesclun mix (more as desired)
  • Vinagrette as desired
  • Garnishes: capers, microgreens, thinly-sliced hot chile and lemon wedges
  •  
    Preparation

    1. Combine vinegar and mustard in small bowl; whisk in 4 tablespoons olive oil. Season dressing to taste with sea salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill.

    2. Place a sheet of plastic wrap on a damp work surface (the moisture prevents the plastic from slipping).

    Arrange the tuna slices on the plastic as you would like them to be on the plate (this makes plating them easy). Cover with a second sheet of plastic wrap.

    3. USING the flat side of a mallet, gently pound the fish slices until they are to your desired thinness. Do this in batches as necessary.

    Refrigerate the fish in the plastic for at least 30 minutes, and up to 4 hours.

    3. ASSEMBLE: Remove the top plastic sheet from each serving of fish and place a plate upside-down on top of the fish.

    Invert the fish onto the plate and peel off the remaining plastic. Drizzle with olive oil, then sprinkle with a bit of sea salt, chives and pepper.

    Toss watercress and 2 tablespoons dressing in medium bowl; season to taste with sea salt and pepper.

    4. MOUND the salad greens on top and serve.
     
     
    WOULD YOU RATHER HAVE BEEF CARPACCIO?

    Take a look at:

  • Filet Mignon Carpaccio
  • “Stonehenge” Beef Carpaccio (fancifully decorated)
  •  

    Bluefin Tuna Carpaccio
    [1] Bluefin tuna crudo at Caviar Russe | NYC.

    Octopus Carpaccio
    [2] Octopus crudo at Katsuya | Los Angeles.

    Salmon Carpaccio
    [3] Salmon crudo from Mihoko’s 21 Grams | NYC.

    Squid Carpaccio
    [4] Squid crudo from Njam! TV.

    Beef Carpacio Salad Topped
    [5] You can top carpaccio or crudo with as much salad as you like (photo of carpaccio courtesy Cooking Channel TAV).

    Wagyu Carpaccio

    [6] Wagyu carpaccio, simply dressed with truffles and garlic potato chips (photo courtesy Catch NYC).

     

      

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    TIP OF THE DAY: Frosé, Frozen Rosé Wine For Cocktails Or Dessert

    Frose Granita

    Frose Dessert With Ice Cream

    [1] Frosé granita. [2] Frosé with ice cream (both photos courtesy Kim Crawford).

      Call it a cocktail or call it dessert: We have long enjoyed a frozen rosé cocktail by scooping some sherbet in a glass and topping it off with sparkling wine or still or sparkling rosé.

    A couple of years ago, some rosé marketer came up with a new term: frosé! Some winemakers even named bottles of sweet-style rose, frosé.

    Here are two frosé recipes courtesy of Kim Crawford Wines from New Zealand. He sent these for National Rosé Day, June 10th.

    (Mr. Crawford must have a sweet tooth: A few years ago, he proposed rosé ice pops. Just add the wine to ice pop molds, with optional berries.)

    For a cocktail, use a drier-style rosé. For dessert, top sorbet or ice cream with a sweeter rosé: a zinfandel rosé from California, or anything labeled frosé (a relatively new term taking advantage of the trend). Or ask the clerk for guidance.
     
     
    RECIPE #1: FROSÉ GRANITA

    This recipe is a rosé granita, a word that means granular in Italian (granité/granitée is the French word, meaning granite-like).

    Granita is a rustic version of sorbet, made without an ice cream machine. The ingredients are frozen in a pan. As the crystals on the top freeze, they are scraped into a grainy, coarse cousin of sorbet.

    Granita, made from sugar, water and flavorings, originated in Sicily. The preferred texture and flavor varies from town to town, where residents variously preferred (and still do) almond, black mulberry, chocolate, coffee, jasmine, lemon, mandarin orange, mint, pistachio and strawberry flavors.

    But the concept of water ices goes back to China in the fourth century B.C.E. The recipe, as it were, arrived in Persia via traders.

    Persians enjoyed what we might now call snow cones: snow flavored with syrups. Called sharbat (the origin of sherbet and sorbetto), it was made at least from the middle of the third century B.C.E.

    Alexander The Great brought the concept back to Greece after he conquered Persia in 330 B.C.E. Gelato, the first type of ice cream, took a while. It is believed to date to Florence, Italy in the late 16th century.

    Here’s the history of ice cream. And now, back to the frosé, in photo #1.

     
    Ingredients For 5 Servings

  • 1 bottle Kim Crawford Frosé or substitute
  • Garnish: lemon twists or berries
  •  
    Preparation

    1. POUR the wine into ice cube trays, a baking pan, or what-have-you and pop it into the freezer. As ice crystals begin to form, scrape them to the front of the pan until frozen solid. You can do this in advance. To serve…

    2. USE a hand blender or food processor to process the frozen wine until smooth. Serve directly or freeze again for up to 1 week, covered. Garnish and serve with a spoon and/or straw.

    Note: We weren’t at home so couldn’t occasionally stir and scrape. So we simply froze the rosé as ice cubes. We then placed the frozen cubes into the blender. The result was a crunchy granita. If we had continued to blend, we might have ended up with something finer, but we liked the crunchiness!
     
     
    RECIPE #2: DRINKABLE FROSÉ SUNDAE

    Ingredients For 5 Servings

  • 1 bottle Kim Crawford Frosé or substitute, well chilled
  • 3 cups sliced strawberries
  • 1/3 cup sugar*
  • Club soda
  • 1 carton vanilla ice cream
  • Garnish: edible flowers or more berries
  • ________________

    *Use less sugar or omit it entirely if the strawberries are very ripe.
     
    Preparation

    1. COMBINE the strawberries and sugar in a bowl, cover and let sit for 30 to 90 minutes, stirring occasionally.

    2. DIVIDE the strawberries and any juices among 5 rocks glasses. Add the wine and a splash of club soda. Top with a scoop of ice cream and garnish (photo #2).

     
     
    CHECK OUT THE OTHER TYPES OF FROZEN DESSERTS.

     
      

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    TIP OF THE DAY: Go Beyond Your Brunch Comfort Zone

    Restaurant menus mostly offer brunch favorites: a bagel platter, corned beef hash, Eggs Benedict, eggs and omelets with your choice of bacon-ham-sausage, French toast, pancakes and waffles, steak and eggs (and if it’s a trendy place, avocado toast).

    At home, you can get more creative, from chilaquiles (here’s a gourmet version) and shakshouka to riffs on the standards, like peanut butter and jelly waffle sandwiches and an omelet roll.

    For home cooks, we’re devoting this weekend to getting out of the brunch comfort zone. Today we present two recipes, guaranteed to be appreciated.

    RECIPE: CHORIZO & EGG BREAKFAST BOWL

    This attractive bowl is loaded with a poached egg, fresh avocado, crispy hash brown potatoes, chorizo sausage, arugula salad and chipotle cream. The recipe is from Idaho Potato, which has many creative recipes for potatoes at every meal.

    You can buy chorizo crumbled, or in the casing (to crumble your own). You can also find turkey chorizo.

    If you don’t like things spicy, trade the chorizo for a sausage you prefer, omit the jalapeño and trade the adobo sauce for flavored olive oil or whatever else sounds good to you.

    Ingredients For 4 Servings

  • 4 russet Idaho potatoes, diced into 1/2″ cubes
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1/4 onion, chopped
  • 1/4 red pepper, diced
  • 1/4 green pepper, diced
  • 1 teaspoon jalapeño, minced
  • 2 garlic cloves, minced
  • 6 ounces chorizo, casings removed
  • 3 cups arugula
  • 1/4 cup cherry tomatoes, halved or quartered depending on size
  • Fresh cilantro and sliced avocado, for garnish
  • 4 eggs
  • 1 teaspoon white wine vinegar
  • Avocado and minced cilantro for garnish
  •  
    For the Chipotle Cream

  • 1/2 cup mayonnaise or sour cream
  • 1 chipotle pepper in adobo sauce, minced
  • 2 to 3 tablespoons adobo sauce (from the canned chipotle peppers)
  •  
    Preparation

    1. PLACE the diced potatoes in a pot of cold salted water. Bring to a boil and cook for 3 minutes and immediately strain. Set the potatoes on paper towels and carefully pat dry.

    2. HEAT the olive oil in a large skillet over medium-high heat. Add the par-boiled potatoes and season with salt and pepper. Cook for 10-15 minutes, stirring as needed.

       

    Poached Egg Chorizon Breakfast Bowl
    [1] The finished breakfast bowl (photo courtesy Idaho Potato).

    Chorizo Sausage
    Chorizo with no casing (photos 2 and 3 courtesy Good Eggs).

    Chorizo No Casing

    [3]Crumbled chorizo.

     
    3. ADD the onion, red and green pepper and jalapeño. Cook for another 15-20 minutes, stirring as needed, until the potatoes are golden and crispy. You may need to lower the heat to medium, so keep an eye on things. Then add the minced garlic and cook for one minute longer; remove from the heat.

    4. COOK the chorizo in skillet over medium-high heat, breaking into bite-sized crumbles, until cooked through, 8-10 minutes. Remove from the skillet with a slotted spoon and rest them on a paper towel-lined plate.

    5. WHISK the mayonnaise or sour cream with the minced chipotle pepper and the desired amount of adobo sauce for your heat preference.

    6. TOSS the cooked hash in a clean bowl with the chipotle cream, to coat lightly. Fold in the arugula and cherry tomatoes.

    7. PREP the bowls with the hash and salad mix, dividing equally into each bowl. Add the chorizo on top.

    8. POACH the eggs by bringing a saucepan of water to a gentle boil; add the white wine vinegar. Crack each egg into a small bowl. Gently drop each egg into the water and cook for 3 minutes. Carefully remove with a slotted spoon, gingerly shaking off any excess water. Place a poached egg on top of each bowl and garnish with sliced avocado and freshly minced cilantro. Serve immediately.
     
     
    WHAT IS CHORIZO

    Chorizo is a highly-seasoned, spicy sausage. Its red color comes from spices such as paprika and chipotle.

    There are many varieties of chorizo. You’ll find them in different colors, shapes and with different seasonings.

  • Spanish chorizo is made from coarsely chopped pork and pork fat, seasoned with smoked paprika and salt. It is generally classed as either spicy or sweet, depending upon the type of smoked paprika used.
  • There are hundreds of regional varieties of Spanish chorizo, both smoked and unsmoked. They may contain garlic, herbs and other ingredients.
  • Mexican chorizo is based on the recipe for uncooked Spanish chorizo, but the meat is ground rather than chopped; and different seasonings are used.
  • Mexican-style chorizo is a deep reddish color and largely available in two varieties, fresh and dried (although fresh is more common). It is so popular that beef, venison, kosher and vegan versions can be found in the U.S.
  • Green chorizo is a style native to Toluca, Mexico, southwest of Mexico City. The color comes from green vegetables and herbs mixed into the meat: tomatillo, cilantro and chiles, plus garlic.
  • Portuguese chorizo is made with pork fat, wine, paprika and salt. It is stuffed into natural or artificial casings, and slowly dried over smoke.
  •  
    Chorizo fans should gather the different types of chorizo and invite guests for a sausage board, with cheese, beer, bread and mustard.

     

    Mushroom Pancakes
    [4] Have a stack of pancakes, or just one (photo courtesy Gordon Ramsay Group).

    Baby Bella Mushrooms

    [5] Baby Bella is a marketing name for crimini mushrooms. Criminis and younger portabellas. When the crimini is allowed to grow large and ripen after being picked, the gills are exposed and dark.

     

    SAVORY MUSHROOM PANCAKE & EGG STACK

    We’ve published a template for making savory pancakes, and here’s an addition to the collection.

    Pancakes, no sugar added (or in a box mix), are topped with a flavorful mushroom and herb blend, and a fried egg. If you like, you can have a creamy mushroom topping with a bit of marsala

    Ingredients

    For The Pancakes

    This recipe makes six four-inch pancakes, or a three-pancake stack for two people. Of use your favorite from-scratch recipe, omitting the sugar.

  • 1 cup flour
  • 2 teaspoons baking powder
  • 1 cup buttermilk*
  • 1 egg
  • 2 tablespoons oil or melted butter
  • Large pinch salt
  • Optional: 1/2 teaspoon red chile flakes or other savory spice
  •  
    For The Mushroom Filling, Per Two Pancakes

    Don’t worry if you make too much filling. You’ll like it so much, that you’ll use it up on everything else you cook.

  • 2 tablespoons butter or olive oil
  • ½ cup chopped onion
  • 3 cloves garlic, chopped
  • 12 ounces baby bella or button mushrooms, wiped and patted dry, sliced
  • Salt and pepper to taste
  • Optional: 1 teaspoon lemon zest or 1 tablespoon marsala or sherry, or 1 teaspoon or brandy
  • 2 tablespoons chopped fresh chives or green onions (more as desired)
  • 2-3 tablespoons cream or half and half
  • ______________
    *When a recipe calls for buttermilk and you don’t have any , just add a tablespoon of distilled white vinegar to a cup of milk. Let it sit for 5 minutes, until the milk begins to curdle.
    ______________

    Preparation

    1. MAKE the mushroom sauce. Heat olive oil or butter in a large skillet over medium heat until hot, but not smoking. Add the mushrooms, garlic and onions, and sauté for 2-3 minutes, stirring regularly. Sprinkle the mushrooms with a bit of salt, cover with the lid and continue cooking the mushrooms for another 5-7 minutes, occasionally stirring.

    3. REMOVE the lid after the mushrooms have released their moisture and sauté for another 5 minutes or so minutes. If you’re using the cream of lemon zest, add it now. Stir the cream into the mushroom liquid. Total cooking time from the beginning to end should be 15 to 20 minutes.

    2. SEASON with salt and pepper, to taste. Sprinkle with chopped chives or scallions. Keep warm and set aside.

    3. MAKE the pancakes Whisk together the flour and baking powder in a large bowl. In a small bowl or liquid measuring cup, lightly whisk together the milk, egg and oil or butter.

    4. POUR the liquid ingredients into the dry ingredients and stir just until combined. The batter will be lumpy, so don’t over-mix (it toughens the pancakes). Let the batter sit while heating up a griddle or skillet over medium heat.

    5. COOK the eggs and keep warm as you make the pancakes.

    6. GREASE the griddle or skillet and pour about 1/4 cup batter per pancake. Once bubbles are formed on top and along the edges, flip the once and finish cooking the other side.

    7. ASSEMBLE: Stack the pancakes with mushroom filling in-between and top with the egg. Spoon extra mushroom liquid on the plate, as shown in the photo.
     
     
    MORE BRUNCH RECIPES

  • Congee, China’s favorite breakfast
  • Caviar Eggs (with affordable caviar)
  • Eggs In A Nest (of hash browns)
  • Bone Broth Breakfast Soup
  • Overnight Cinnamon Rolls
  • Pho, Vietnam’s favorite breakfast
  • Smashed Pea Toast
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    TIP OF THE DAY: If You Buy, Buy Healthy (i.e., Buy This, Not That)

    Healthy Appetizer Platter

    Tempting, delicious, good for you (photo courtesy Botanica | LA).

     

    Over the recent Memorial Day weekend, we popped into a friend’s party.

    There was plenty to drink, and in an hour, salmon and steaks would start to sizzle.

    But the nibbles available prior to then were strictly “fraternity party”: cheese corn, potato chips, pretzels, tortilla chips, salsa, and sour cream onion dip.

    As we surveyed the table, trying to choose, the host read our mind and apologized: “Sorry, I had to race in and out of the supermarket.”

    That’s perfectly understandable, and thanks for inviting us.

    But next time, grab this, not that. Your guests will like the foods just as much, and will feel better for it—literally and figuratively.

    BETTER “CHIPS & DIPS”

  • Crudités
  • Rice crackers (they’re gluten-free)
  • Vegetable Chips
  • Whole wheat pretzels (we prefer them!)
  • Served With

  • Bean dip
  • Hummus
  • Pesto
  • Salsa
  •  
    COOKED OR BRINED VEGETABLES

  • Artisan pickles: dill spears, dilly beans
  • Beets, plain or pickled
  • Olives
  • Roasted potatoes
  • Whatever vegetable(s) looks good
  •  
    Grab some fresh herbs on the way to the cash register, and scatter them on plates, trays, etc.

    And please do invite us. If we have to use any examples in THE NIBBLE, no identifying characteristics will be revealed.
     
      

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    RECIPES: Chocolate Bacon Potato Chips, Wasabi Potato Chips

    For Father’s Day, for celebrations year-round or for general gifting, here’s something few others will be making: Chocolate Bacon Potato Chips. The bacon is optional: chocolate-only is just as delicious.

    These sweet-and-salty chips are a favorite at parties, and disappear quickly. We recommend dipping the chips most of the way, instead of completely enrobing them, to keep chocolate off of the fingers.

    It’s also faster; and no dipping tools are required.

    Don’t want chocolate? Make the wasabi-dusted potato chips recipe below.

    TIPS

  • Ridged chips are better because they are flatter, making them easier to dip.
  • The quick version is to purchase quality potato chips instead of making your own. But we make our own easily with this Mastrad microwave chip maker.
  • The better the chocolate, the tastier the chips.
  • If you want glossy chocolate, you need to temper it (here’s how to temper chocolate). But no one will notice if the chocolate is dull rather than shiny.
  • If you care about the taste of chocolate, never use candy coating. It doesn’t melt in the heat, it doesn’t require tempering, but it doesn’t taste good.
  • If you want to make the chips part of a dessert, we suggest a slightly tart-sweet counterpoint, like vanilla frozen yogurt.
  • Chocolate-dipped chips are best eaten the day they are made, when they are the crunchiest.
  •  
     
    RECIPE: CHOCOLATE OR CHOCOLATE-BACON POTATO CHIPS

    Ingredients

  • 24 ounces semi-sweet chocolate chips or chopped chocolate
  • One 16-ounce bag ridged potato chips
  •  
    For The Optional Bacon

  • 3 strips bacon
  • 2 tablespoons brown sugar
  • Optional: ¼-½ teaspoon red pepper flakes
  •    

    Chocolate Dipped Potato Chips

    Crisp Bacon Slice

    [1] Ridges work better (photo courtesy The Spruce). [2] Variation: Top the chocolate with crumbled bacon (photo courtesy iGourmet).

     
    Preparation

    1. PREHEAT the oven to 350°F. Line a baking sheet with parchment paper. Set the bacon slices on the parchment and sprinkle each slice with brown sugar, then with the red pepper flakes. Bake for 10-12 minutes until they are cooked completely. Set aside to cool. Once cool, dice the bacon into ¼” pieces.

    2. REPLACE the pan lining with parchment or waxed paper or and set aside for the dipped chips.

    3. Place the chocolate in a microwave-safe bowl and microwave it at 45-second intervals until melted. Stir well between intervals to prevent scorching. To dip…

    4. HOLD a chip at one end and dip it into the chocolate about 80% of the wa, leaving an un-dipped edge at the end for neat pick-up. Hold vertically and let the excess chocolate drip into the bowl, and tap the chip against the edge a few times to remove the excess.

    5. PLACE the dipped chip onto the parchment and sprinkle with a few bits of bacon. Repeat for the rest of the chips.

    6. REFRIGERATE the chips for 10-15 minutes to set the chocolate (no longer; they’ll get soggy). Alternatively, cool for 1 hour at room temperature, or place in the refrigerator for one minute.
     

     

    Wasabi Potato Chips

    Wasabi Powder

    [3] Wasabi potato chips (photo courtesy Idaho Potato Commission). [4] Wasabi powder (photo courtesy Silk Road Spices).

     

    RECIPE: WASABI POTATO CHIPS

    This recipe was developed by the Idaho Potato Commission.

    You need to make your own chips, so the spice mix can stick to the hot chips.

    Ingredients

  • 2 large Idaho potatoes (12 ounces to 14 ounces each)
  • Canola or other non-hydrogenated oil
  • 1 tablespoon wasabi powder
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground ginger
  • 1 teaspoon granulated garlic
  • Optional: 1 teaspoon sugar (we leave it out)
  •  
    Preparation

    1. PEEL the potatoes and slice into desired shape: 1/2-inch sticks, wedges or 1/8-inch thick chips. Rinse and pat dry.

    2. HEAT the oil in a deep fryer or deep-sided saucepan, to 275°F. Blanch potatoes for 5 minutes, cooking in batches as necessary. Drain and set aside on paper towels until ready to serve.

    3. BLEND dry seasonings and set aside.

    4. INCREASE the oil temperature to 350°F. Cook the fries until golden brown, 3 to 4 minutes for sticks and wedges and 1 to 2 minutes for chips.

    5. SPRINKLE the hot fries with the seasoning mix. (We tossed them in a large pan using protective gloves.
     
    POTATO CHIPS HISTORY

    It was a happy accident!

    TYPES OF POTATOES

    So many types, so little time!

     

      

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