Thread: What Cut Fries?

On Jan 16, 7:33*am, "jmcquown" <j_mcqu...@comcast.net> wrote:
> If you had a potato or two and you had to make fries... what cut? *Just
> curious *Here are a few I can think of.
>
> thick cut steak fries
> quarter fries
> shoestring fries
> coin fries
> waffle fries
>
> Any others?
>
> Jill

I like fries cut into thick wedges. I just looked at a RR site, and
for steak fries she wants them cut into 'thin' strips.
Although she does them in the oven...
http://www.foodnetwork.com/recipes/r...ipe/index.html
{
Ingredients

5 russet potatoes, cut into thin wedges
3 tablespoons extra-virgin olive oil
1 teaspoon dried thyme, eyeball it
1 teaspoon dried oregano, eyeball it
1 tablespoon steak seasoning blend, such as Montreal Steak
Seasoning or, salt and pepper
}

On 2012-01-16, jmcquown <[email protected]> wrote:

> shoestring fries

I've been buying shoestring fries cuz you and pan fry them with only a
little oil. I then eat 'em with chopsticks.

nb

--
vi --the root of evil

"jmcquown" <[email protected]> wrote:

> If you had a potato or two and you had to make fries... what cut? Just
> curious Here are a few I can think of.
>
> thick cut steak fries


Jill,

We like the steak fries!

They are meatier, stay hotter longer and don't go limp as fast.

Best,

Andy & Andy's Evil Twin

"A Moose in Love" <[email protected]> wrote in message
news:[email protected]..
> On Jan 16, 7:33 am, "jmcquown" <j_mcqu...@comcast.net> wrote:
>> If you had a potato or two and you had to make fries... what cut? Just
>> curious Here are a few I can think of.
>>
>> thick cut steak fries
>> quarter fries
>> shoestring fries
>> coin fries
>> waffle fries
>>
>> Any others?
>>
>> Jill
>
> I like fries cut into thick wedges. I just looked at a RR site, and
> for steak fries she wants them cut into 'thin' strips.
> Although she does them in the oven...
> http://www.foodnetwork.com/recipes/r...ipe/index.html
> {
> Ingredients
>
> 5 russet potatoes, cut into thin wedges
> 3 tablespoons extra-virgin olive oil
> 1 teaspoon dried thyme, eyeball it
> 1 teaspoon dried oregano, eyeball it
> 1 tablespoon steak seasoning blend, such as Montreal Steak
> Seasoning or, salt and pepper
>

I like quarter fries. Those RR mentioned aren't exactly "thin". Quartered
baking potatoes rubbed with olive oil and sprinkled with dried thyme and
oregano and a little seasoned salt, roasted like baked potatoes, are pretty
terrific. I used to eat at a place that battered and fried them. But
baking is just as good. I also bake skinny fries

Jill

"notbob" <[email protected]> wrote in message
news:[email protected]..
> On 2012-01-16, jmcquown <[email protected]> wrote:
>
>> shoestring fries
>
> I've been buying shoestring fries cuz you and pan fry them with only a
> little oil. I then eat 'em with chopsticks.
>
> nb
>
I buy shoestring fries but I bake them.

Jill

On 2012-01-16, jmcquown <[email protected]> wrote:

> I buy shoestring fries but I bake them.

I can see that, but since I've cut back so much on meat, cheese, and butter and
such, I actually need to get some fats into my diet. It be cold here
in dees here moun-taynes! (brrrr...)

nb

--
vi --the root of evil

On Jan 16, 7:33*am, "jmcquown" <j_mcqu...@comcast.net> wrote:
> If you had a potato or two and you had to make fries... what cut? *Just
> curious *Here are a few I can think of.
>
> thick cut steak fries
> quarter fries
> shoestring fries
> coin fries
> waffle fries
>
> Any others?
>
> Jill

Coin - for oven fries. I never deep fry.

On Jan 16, 8:13*am, A Moose in Love <parkstreetboo...@gmail.com>
wrote:
> On Jan 16, 7:33*am, "jmcquown" <j_mcqu...@comcast.net> wrote:
>
> > If you had a potato or two and you had to make fries... what cut? *Just
> > curious *Here are a few I can think of.
>
> > thick cut steak fries
> > quarter fries
> > shoestring fries
> > coin fries
> > waffle fries
>
> > Any others?
>
> > Jill
>
> I like fries cut into thick wedges. *I just looked at a RR site, and
> for steak fries she wants them cut into 'thin' strips.
> Although she does them in the oven...http://www.foodnetwork.com/recipes/r...ak-fries-recip...
> {
> Ingredients
>
> * * 5 russet potatoes, cut into thin wedges
> * * 3 tablespoons extra-virgin olive oil
> * * 1 teaspoon dried thyme, eyeball it
> * * 1 teaspoon dried oregano, eyeball it
> * * 1 tablespoon steak seasoning blend, such as Montreal Steak
> Seasoning or, salt and pepper
>
>
> o
>
>
>
>
> }

I sprinkle with paprika too - helps me see during the turning process.

On Jan 16, 4:33*am, "jmcquown" <j_mcqu...@comcast.net> wrote:
> If you had a potato or two and you had to make fries... what cut? *Just
> curious *Here are a few I can think of.
>
> thick cut steak fries
> quarter fries
> shoestring fries
> coin fries
> waffle fries
>
> Any others?
>

I might just make Saratoga chips. But when I've made fries at home, I
set the slicer to about a quarter inch, then I cut by eye to about a
1/4-3/8.

"Kalmia" <[email protected]> wrote in message
news:[email protected]..
> On Jan 16, 7:33 am, "jmcquown" <j_mcqu...@comcast.net> wrote:
>> If you had a potato or two and you had to make fries... what cut? Just
>> curious Here are a few I can think of.
>>
>> thick cut steak fries
>> quarter fries
>> shoestring fries
>> coin fries
>> waffle fries
>>
>> Any others?
>>
>> Jill
>
> Coin - for oven fries. I never deep fry.

I don't deep fry either. At Publix I buy the store brand "restaurant style"
shoestring fries They bake up nice and crispy.

Jill

"jmcquown" <[email protected]> wrote in
news:[email protected]:

>
> "A Moose in Love" <[email protected]> wrote in message
> news:[email protected].
> .
>> On Jan 16, 7:33 am, "jmcquown" <j_mcqu...@comcast.net> wrote:
>>> If you had a potato or two and you had to make fries... what cut?
>>> Just curious Here are a few I can think of.
>>>
>>> thick cut steak fries
>>> quarter fries
>>> shoestring fries
>>> coin fries
>>> waffle fries
>>>
>>> Any others?
>>>
>>> Jill
>>
>> I like fries cut into thick wedges. I just looked at a RR site, and
>> for steak fries she wants them cut into 'thin' strips.
>> Although she does them in the oven...
>> http://www.foodnetwork.com/recipes/r...k-fries-recipe
>> /index.html {
>> Ingredients
>>
>> 5 russet potatoes, cut into thin wedges
>> 3 tablespoons extra-virgin olive oil
>> 1 teaspoon dried thyme, eyeball it
>> 1 teaspoon dried oregano, eyeball it
>> 1 tablespoon steak seasoning blend, such as Montreal Steak
>> Seasoning or, salt and pepper
>>
>
> I like quarter fries. Those RR mentioned aren't exactly "thin".
> Quartered baking potatoes rubbed with olive oil and sprinkled with
> dried thyme and oregano and a little seasoned salt, roasted like baked
> potatoes, are pretty terrific. I used to eat at a place that battered
> and fried them. But baking is just as good. I also bake skinny fries
>
>
> Jill
>

How long how hot?

I'd guess 400 about 45 min?

TIA



--
"Experience is something you don't get until
just after you need it." Steven Wright

"Sqwertz" <[email protected]> wrote in message
news:[email protected]..
> On Mon, 16 Jan 2012 07:33:00 -0500, jmcquown wrote:
>
>> If you had a potato or two and you had to make fries... what cut? Just
>> curious Here are a few I can think of.
>>
>> thick cut steak fries
>> quarter fries
>> shoestring fries
>> coin fries
>> waffle fries
>>
>> Any others?
>
> What are quarter fries - wedges? Those are 8'ths or 6'ths. I have
> never seen a wedge with a right angle.

Quarter fries are quarted baking potatoes. Cut lengthwise and brushed with
olive oil and seasoned, then baked. They're crispy on the ouside and nicely
tender on the inside.

> My potato wedges (with Romano cheese):
> http://www.flickr.com/photos/7275891...7519/lightbox/
>
> -sw

Nice, but the fries should have been hot enough to melt the cheese

Jill

"jmcquown" wrote:
>
>If you had a potato or two and you had to make fries... what cut? Just
>curious Here are a few I can think of.
>
>thick cut steak fries
>quarter fries
>shoestring fries
>coin fries
>waffle fries
>
>Any others?

Ripple Cut, chunks... of course I'd never bother to french fry two
measly spuds... before heating oil gotta be two pounds minimum.

"KenK" <[email protected]> wrote in message
news:[email protected]..
> "jmcquown" <[email protected]> wrote in
> news:[email protected]:
>
>>
>> "A Moose in Love" <[email protected]> wrote in message
>> news:[email protected].
>> .
>>> On Jan 16, 7:33 am, "jmcquown" <j_mcqu...@comcast.net> wrote:
>>>> If you had a potato or two and you had to make fries... what cut?
>>>> Just curious Here are a few I can think of.
>>>>
>>>> thick cut steak fries
>>>> quarter fries
>>>> shoestring fries
>>>> coin fries
>>>> waffle fries
>>>>
>>>> Any others?
>>>>
>>>> Jill
>>>
>>> I like fries cut into thick wedges. I just looked at a RR site, and
>>> for steak fries she wants them cut into 'thin' strips.
>>> Although she does them in the oven...
>>> http://www.foodnetwork.com/recipes/r...k-fries-recipe
>>> /index.html {
>>> Ingredients
>>>
>>> 5 russet potatoes, cut into thin wedges
>>> 3 tablespoons extra-virgin olive oil
>>> 1 teaspoon dried thyme, eyeball it
>>> 1 teaspoon dried oregano, eyeball it
>>> 1 tablespoon steak seasoning blend, such as Montreal Steak
>>> Seasoning or, salt and pepper
>>>
>>
>> I like quarter fries. Those RR mentioned aren't exactly "thin".
>> Quartered baking potatoes rubbed with olive oil and sprinkled with
>> dried thyme and oregano and a little seasoned salt, roasted like baked
>> potatoes, are pretty terrific. I used to eat at a place that battered
>> and fried them. But baking is just as good. I also bake skinny fries
>>
>>
>> Jill
>>
>
> How long how hot?
>
> I'd guess 400 about 45 min?
>
> TIA
>
Roughly, yes. Hot oven, 45 minutes to an hour for quartered baking potato
fries.

Jill

"jmcquown" <[email protected]> wrote in message
news:[email protected]..
> If you had a potato or two and you had to make fries... what cut? Just
> curious Here are a few I can think of.
>
> thick cut steak fries
> quarter fries
> shoestring fries
> coin fries
> waffle fries
>
> Any others?
>
> Jill

"jmcquown" <[email protected]> wrote in message
news:[email protected]..
> If you had a potato or two and you had to make fries... what cut? Just
> curious Here are a few I can think of.
>
> thick cut steak fries
> quarter fries
> shoestring fries
> coin fries
> waffle fries
>
> Any others?

Shoestring.

"Julie Bove" wrote:
>"jmcquown" <[email protected]> wrote in message
>news:[email protected]..
>> If you had a potato or two and you had to make fries... what cut? Just
>> curious Here are a few I can think of.
>>
>> thick cut steak fries
>> quarter fries
>> shoestring fries
>> coin fries
>> waffle fries
>>
>> Any others?
>
>Shoestring.

Shoestring, AKA fast food fries. I detest skinny fries, they're fat
magnets that taste nothing like spuds. Unless you've actually peeled
a spud and fried it yourself you haven't eaten a real fry in 30 years,
they're all *formed* frys. Every frozen fry at the stupidmarket is a
formed fry. In most all cases if the restaurant's fries don't have
skin they're mystery fries.
My fry cutter is older then you:
http://i44.tinypic.com/118zyf4.jpg

"Sqwertz" <[email protected]> wrote in message
news:bvd2c9k8m2vk$.[email protected]..
> On Mon, 16 Jan 2012 12:00:46 -0500, jmcquown wrote:
>
>> "Sqwertz" <[email protected]> wrote in message
>> news:[email protected]..
>>
>>> My potato wedges (with Romano cheese):
>>> http://www.flickr.com/photos/7275891...7519/lightbox/
>>
>> Nice, but the fries should have been hot enough to melt the cheese
>
> Show how much you know about Romano cheese.
>
> -sw

Yeah, I get it. It's a hard cheese. Doesn't matter. I generally don't put
cheese on french fries.

Jill

they sell crinkle cut extra long sweet potatoe fries at work-delicious.