HDTenEightyP/NetNews huggingface dataset:
From: dschieb@muse.cv.nrao.edu (Darrell Schiebel)
Subject: Food Processors/Kitchen Aid add-ons
Organization: National Radio Astronomy Observatory
Distribution: rec
Date: Fri, 20 Nov 1992 22:03:44 GMT


	Has anyone had any experience with the food processing add-ons
	for the Kitchen Aid mixers??? I appreciate hearing from you
	if you have.


						Darrell Schiebel
Newsgroups: rec.food.cooking
From: morrissey@stsci.edu
Subject: Re: Thanksgiving Turkey - what do you have WITH it
Organization: Space Telescope Science Institute
Distribution: na
Date: Sat, 21 Nov 1992 13:21:31 GMT

In article <By0zFq.Lzw@encore.com>, jpenovic@encore.com (Jan Penovich) writes:
> In article <1992Nov19.210407.1@stsci.edu>, morrissey@stsci.edu writes:
>> In article <psima01.722163612@convex>,
> psima01@convex.zdv.uni-tuebingen.de (M. Maisack) writes:
>> > with all the stuffing recipes, one question remains:
>> > what does one usually/traditionally have along with
>> > the bird?
>> > 
>> > Curious
>> > Michael
>> 
>> 
>> Well, we have the turkey, stuffing, mashed potaoes, baked candied sweet 
>> potatoes (with marshmallows on top), cranberry sauce, assorted veggies,
>> and....saurkraut.  I grew up with this and everyone one I knew had it
>> with turkey dinners.  In the last decade or so, however, I have found
>> that it must be a very regional thing.
>> 
> 
>   What region are you from?  I've never heard of saurkraut
>   with turkey dinner, though the other things seem to be
>   pretty standard.
> 
>   jan
> 



Specifically, I'm from Baltimore, Maryland.  Everyone I grew up with had
saurkraut with turkey dinners.  The school cafeterias and restaurants, etc.,
in the area still include saurkraut.  No one I know that hasn't grown up
here has ever even considered the idea.

Janet Morrissey
"Mostly Harmless"

Newsgroups: rec.food.cooking
From: reynold@binah.cc.brandeis.edu ("Susan Reynold (w/out the s)")
Subject: Re: Need a food-related word with a TH in it
Reply-To: reynold@binah.cc.brandeis.edu
Organization: Brandeis University
Date: Mon, 16 Nov 1992 18:24:47 GMT

In article <1992Nov16.173214.17256@magnus.acs.ohio-state.edu>, banderso@magnus.acs.ohio-state.edu (Betty Lise Anderson) writes:
>
>How about "slather" as in "slather on the whipped cream" or "slather it with 
>gravy"?

Smother
Newsgroups: rec.food.cooking
From: trills@matai.vuw.ac.nz
Subject: More Muffin Requests...
Organization: 	Victoria University of Wellington,  NZ
Date: Mon, 16 Nov 1992 21:26:33 GMT

Thanks Dawn for all the wonderful muffing recipes you have posted
so far!!! My flatmates and workmates really appreciate it too!!!

I'd like to request the following recipes from the infamous list...
Apricot and Walnut, Black Olive and Fetta, Cheese Herb and Smoked Salmon,
Coffee Date and Chocolate, Date and Spice. 

Thanks in advance
From: reb@amc.com (Bob Brunjes)
Newsgroups: rec.food.cooking
Subject: Re: cardamon, mace
Date: 23 Nov 92 23:36:18 GMT
Organization: Applied Microsystems, Redmond, WA

In article <2931488398.0.p00220@psilink.com> p00220@psilink.com (Barbara Rockwell) writes:
>Forgive me if this has come up before, I am new to this new group.  Two 
>flavors I really like are cardamon and mace.  Most recipes that use one 
>or the other at all use the spice in a minimal way, and it is not the 
>primary flavor.  The uses I have enjoyed so far are mostly in yeast 
>coffee breads, but still the flavor was usually subservient to something 
>else.  Does anyone have a coffee bread filling or any other type of use 
>that uses cardamon or mace in a more pronouced way than the usual fare?
>
And please post.  I'd like in on this one, too.


Bob Brunjes		Applied Microsystems Corp
			Redmond, WA
			reb@amc.com
From: jdietz@natinst.com (Jennifer Dietz)
Newsgroups: rec.food.cooking
Subject: Re: A real Turkey of a question: Stop me before I baste again!!
Date: 19 Nov 1992 17:46:12 -0600
Organization: National Instruments, Austin, TX
NNTP-Posting-Host: eagle.natinst.com

In article <1992Nov19.230214.13712@chpc.utexas.edu> jbyrd@chpc.utexas.edu (Jan Byrd) writes:
>In article <BxxLBw.8oK@usenet.ucs.indiana.edu>, stcmille@silver.ucs.indiana.edu (Stephen C. Miller) writes:
>
>By far the greatest invention of the last 50 years is the Turkey Roasting
>Bag - a plastic bag that you vent slightly on the top, put your turkey in
>and leave it alone while it cooks.  The juices don't evaporate (so there's
>plenty for the gravy), and the white meat is really juicy because it's 
>essentially steamed.  I think they're made by Reynolds and they come in 
>all sizes, up to 24-lb.
>
My mother taught me to do the same thing with *HeavyDuty* aluminum
foil.  Works great everytime.  Mom's turkeys were *always*
deliciously moist.  One catch:  careful with the HD aluminum, it's
easy to really cut yourself on the stuff.

-jenn

>Jan


Newsgroups: rec.food.cooking
From: offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801)
Subject: Re: A real Turkey of a question: Stop me before I baste again!!
News-Software: VAX/VMS VNEWS 1.4-b1  
Organization: NASA/GSFC-Laboratory for Astronomy and Solar Physics
Date: Thu, 19 Nov 1992 13:45:00 GMT

In article <BxxLBw.8oK@usenet.ucs.indiana.edu>, stcmille@silver.ucs.indiana.edu (Stephen C. Miller) writes...
>But come on folks, let's talk Turkey!
> 
>Now to a question.  I've read that basting is worthless.  That skin is
>designed by nature to repel water (ever wonder why you don't dissolve in
>the rain?) and so pouring a little hot grease on it has no effect at
>all.  The source noted that you would have equal effect basting
>concrete.

Yes, but rarely does it grease at 350 F :)  I think that basting has several
effects...some of moisture will get through the skin and get to the meat, but
much of it will moisten the skin itself.  When the skin dries out, it will 
start drawing moisture from the meat, and then boil it away in the oven heat.  
Also, basting may have some effect involving temperature and heat distribution,
but I'm less sure about that.  The point is that the basting may not really
serve to directly moisten the meat through the skin, but it would still
improve the texture and flavor anyway.

Anyone ever not baste a turkey?  How did it turn out?

>How about Butterball turkeys?  How about 39 cents a pound turkeys?  
How about free turkeys?  Some years the supermarket will give you a free 
turkey if you buy $100 or $150 in groceries, but I haven't seen that sort of
thing lately.
From: mberteig@cco.caltech.edu (Michelle Berteig)
Newsgroups: rec.food.cooking
Subject: Re: Norwegian dish -- Cumula?  Kumula?
Date: 22 Nov 1992 20:59:22 GMT
Organization: California Institute of Technology, Pasadena
NNTP-Posting-Host: punisher.caltech.edu

In article <1992Nov22.003445.25554@coe.montana.edu> osyjm@cs.montana.edu (Jaye Mathisen) writes:
>
>
>My paternal grandmother came over from Norway on the boat.  She used
>to make this meal called Cumula, or Kumula, or something in that general
>phonetic vicinity.
>
>It was potato, flour, other stuff, and boiled in a ham broth-type-thing.
>
>Of course, I was very young, and wasn't too into recipes, and now that
>she's gone, I find I seem to be craving it.  Of course, being the
>type of cook she was, she never wrote anything down, so we have no recipe.
>
>Any help out there?
>
>Thanks.
>-- 
> Jaye Mathisen, COE Systems Manager                (406) 994-4780
> 410 Roberts Hall,Dept. of Computer Science
> Montana State University,Bozeman MT 59717	osyjm@cs.montana.edu

Hi!

This is the closest thing I could find.  Hope it is what you are
looking for...

KOMLE (Norwegian Potato Dumplings)

4 cups grated raw potatoes
0.5 lb. salt pork or lamb
broth (preference is beef, ham, or pork)
1 tsp. baking powder (optional)
1 tsp. salt
1 cup all-purpose flour
1 cup graham flour

Dice meat.  Mix all ingredients except meat.  Shape into balls, and
put pieces of meat into the center.  Add enough flour to keep them
from sticking to your hands.  Drop into boiling broth, cover and
boil for one hour.  Stir occasionally to prevent sticking.  Remove
from broth as soon as done.

Tip:  Leftover Komle can be cut into halves and fried or sauteed
for dinner the next day.  Often served with berry jam.

This recipe was taken from the book, "The Best of ScanFest-(an
authentic treasury of Scandinavian recipes and proverbs)", 
edited by Cheryl Long.

--Michelle Berteig


Newsgroups: rec.food.cooking
From: blommel@sask.usask.ca
Subject: Re: Vinegar pie
Organization: University of Saskatchewan
Date: Thu, 19 Nov 1992 03:27:01 GMT

Hi,

In reference to the question to what vinegar pie is...from what I've
found out, it was made way far back in substitute of lemon pie as 
fresh lemons were so scarce...they made it of vinegar. It's suppose
to taste just like lemon pie.

Here's the recipe too! 

Vinegar Pie

1/3 cup vinegar
1/2 cup granulated sugar
1 3/4 cup water

1/2 cup granulated sugar
6 tbsp. flour
3 egg yolks
1/4 cup water
1 tsp. lemon extract

1 baked pie shell (9 inch)

meringue:  3 egg whites (room temp)
           1/2 tsp. vinegar
           6 tbsp. granulated sugar

Measure vinegar, first amounts of sugar and water into saucepan.  Stir.
Bring to a boil over medium heat.

In small bowl, mix next 5 ingredients.  Stir into boiling mixture until
it returns to a boil and thickens.

Pour into pie shell.  

Meringue: Beat egg whites and vinegar in small mixing bowl until a stiff
froth.  Add sugar gradually, beating until stiff and sugar is dissolved.
Spread over pie, sealing well to crust all around. Bake in 350F oven
about 10 minutes until browned. 


Enjoy!

Laura Blomme
University of Saskatchewan

email: blommel@admin.usask.ca
Newsgroups: rec.food.cooking
From: maryb@cix.compulink.co.uk (Mary Branscombe)
Subject: Re: Setting up a kitchen from scratch
Reply-To: maryb@cix.compulink.co.uk
Date: Sat, 21 Nov 1992 15:01:00 +0000


I did this last year. List: one Sabatier cooks knife 5-6 inches. One 
small Meyer/Circulon skillet, One large (large) Circulon pan with lid 
for everything else. One enamelled Viva stockpot for pasta, veggies, 
jam and stock(!). One le creuset casserole dish. One cheapie enamel 
milk pan for soup and stuff. And a cheapish wok for filling in for 
everything except oven casseroles. I'd say buy *really* good pans - 
one at a time - and look after them. One good pan will do lots of 
dishes, you can improvise. If reduced to one, I plump for the big 
Circulon - non-stick without Teflon - it has ridges to raise the food 
from the oil. This cooks casserols, chilis, ommeletes, sauces - 
virually everything except items in boiling water. I also wouldn't be 
without my very cheap bamboo steamer. Not everything needs to be 
high-cost. Don't forget a decent oven and sink!
mary
+-------------------------------------------+--------------------------+
| Ommmmmm, said the lift                    |maryb@cix.compulink.co.uk |
| Organisation: Me? You're joking, right?   |maryb@cix.compulink.uucp  |
|I know I type "teh" for "the" My fingers have their own accent ;-)    |
+-------------------------------------------+--------------------------+

Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Thanksgiving Turkey - what do you have WITH it
Organization: Lockheed Missiles and Space Co.
Date: Fri, 20 Nov 92 23:01:21 GMT

In article <psima01.722163612@convex> psima01@convex.zdv.uni-tuebingen.de (M. Maisack) writes:
>with all the stuffing recipes, one question remains:
>what does one usually/traditionally have along with
>the bird?
>

your choice, any combination of:
  dressing (we have traditional & oyster)
  mashed potatoes
  candied sweet potatoes/yams
  baked white & sweet potatoes
  fruit salad/ambrosia
  veggie/lettuce salad
  brandied peaches
  glazed onions
  brocolli
  brussel sprouts
  cranberry sauce (jellied/whole)


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: stanton@haas.berkeley.edu (Richard Stanton)
Newsgroups: rec.food.cooking
Subject: Comments on hand blenders?
Date: 16 Nov 1992 23:15:55 GMT
Organization: University of California, Berkeley
Distribution: world
NNTP-Posting-Host: haas.berkeley.edu

I'm considering buying a hand blender, basically a plastic covered motor with
a blade at the end, which is supposed to be able to chop/puree/blend etc.
with much less cleanup required than a regular blender or food processor (the
main reason I almost never use them)

Does anyone have any comments about these? In particular, how useful are they
for whisking? How do they compare with portable whisks (with 2 balloon whisk
attachments)? Are they worth buying, and if so, what's a good brand/price.

Thanks for any suggestions

Richard Stanton


Newsgroups: rec.food.cooking
From: ekman@netcom.com (Crossly the Glad-Eyed Bear)
Subject: Re: What's for Dinner (Summary)
Organization: Home for the Terminally Infirm
Date: Wed, 18 Nov 1992 00:59:02 GMT

In article <1992Nov17.221403.17108@chpc.utexas.edu> jbyrd@chpc.utexas.edu (Jan Byrd) writes:
>I compiled all the replies I saw to the "What's for Dinner" thread, and
>here they are!  It makes for quite a menu:
>
>     Chicken Fat Surprise
>     Mustard & Custard
>     Beans & Oatmeal
>     Pickled Pigs Feet
>     Bees knees and mosquito tripe
>     Pig Sh*t and Cauliflower
>     pasta fazool!" or "calve's brains and scrambled eggs
>     Bat gravy and mushroom mash
>     Butterfly Wings" or "Eye of Newt
>     Chicken lips and ice cubes
>     A glass of water and a worm
>     Nothing, we're fasting, it's good for you
>     South Wind and Rabbit Tracks
>     Fried fish eyes and pickled pigs' feet!
>     Air pie and custard
>     Wienie Water Soup
>     Stewed bugs 'n onions
>     Take It or Leave It
>     Bats Brains and Bugs Guts
>     gumzinues (Portuguese for "grasshoppers")
>     Slumgullion
>     Pig's ass and cabbage
>     Re-runs
>     bat wings and lizard eyes
>     Air pie and Water sauce
>     Duck under the table
>     Bread and duck under the table
>     pickled pigs feet and lamb's tail
>     roast hummingbird tongues on silver platters
>     Caa Caa on a stick with green beans
>     Fishheads and rice
>     Mosquito eyebrows on Toast
>     crow's wing and lard sandwiches
>     Great green gobs of greasy grimy gopher guts!
>     Jellied Moose Nose on Toast
>
>Jan

What, no snake and pygmy pie?
-- 
Crossly the Glad-Eyed Bear              ekman@netcom.com
Home for the Terminally Infirm, Redwood City, California
From: wvenable@attunga.stats.adelaide.edu.au (Bill Venables)
Newsgroups: rec.food.cooking
Subject: Re: cardamon, mace
Date: 23 Nov 92 22:59:37
Organization: Department of Statistics, University of Adelaide
NNTP-Posting-Host: attunga.stats.adelaide.edu.au
In-reply-to: p00220@psilink.com's message of 22 Nov 92 02:24:57 GMT

>>>>> "Barbara" == Barbara Rockwell <p00220@psilink.com> writes:

Barbara> Does anyone have a coffee bread filling or any other type of use
Barbara> that uses cardamon or mace in a more pronouced way than the usual
Barbara> fare?

Here's one you can adjust to however you like it.  It's very simple, hardly
even a recipe.

				Honey Milk

1/2 pint warm to hot milk,
2 tsp    honey
1 pinch  cardamon powder
2 tsp    crushed nuts

Stir the honey into the milk and add as much cardamon powder as you like.
(I find it doesn't need much, though...)  Top with crushed nuts and drink.
--
___________________________________________________________________________
Bill Venables, Dept. of Statistics, | Email: venables@stats.adelaide.edu.au
Univ. of Adelaide, South Australia. | Tel: +61 8 228 5412  Fax: ...232 5670
Newsgroups: rec.food.cooking
From: 890707p@ace.acadiau.ca (GLENN G. PARSONS)
Subject: ftp site????
Organization: Acadia University
Date: Tue, 24 Nov 1992 03:39:37 GMT

Can anyone tell me if there are ftp archives for this group, and if so,
how to access?
Thanks,
Newsgroups: rec.food.cooking
From: max@currawong.bhs.mq.edu.au (Max Coltheart)
Subject: Need a food-related word with a TH in it
Organization: School of Behavioural Sciences, Macquarie University, Australia
Date: Mon, 16 Nov 1992 11:36:06 GMT

For a reason so arcane that I won't bother you with it, I need some 
food-related word that has the TH sound as in MOTHER in it. I am not
interested in the TH sound as in BROTH or VERMOUTH. Best I can do is
BREATHE (as related to wine) which is no good because not related
enough to food (or wine, for that matter). I don't think there are
any. How's that for a challenge, foodnet?

MaxC



Newsgroups: rec.food.cooking
Subject: Re: recipe for nondairy pumpkin pie
From: gary@cdthq.UUCP (Gary Heston)
Date: Sat, 21 Nov 92 19:36:42 CST
Organization: Garys' Home for Obsolete Computers

rcy@teradata.com (Rhody Yve Cohon) writes:

> HELP!!! Does anyone have a recipe for pumpkin pie
> that has no dairy products (ie cream, milk, etc)
> in the recipe?  I need it for Thanksgiving that
> i'm having for people who keep kosher.

I checked my files, abd came up without anything. (I've seen one
other request for this.)

Does anyone out there know if soy milk would be kosher in this
situation? How well would such a substitution work? Anybody game 
for a test run? :-)

Gary Heston, at home....
gary@cdthq.uucp
Newsgroups: rec.food.cooking
From: arnie@magnus.acs.ohio-state.edu (Arnie Skurow)
Subject: Re: Grape Nuts FURTHER defined - READ THE ORIGINAL!!
Organization: The Ohio State University
 (Stephen C. Miller) writes:
                                                  ^^^^^^^^^^^^^^^^
Date: Thu, 19 Nov 1992 12:40:11 GMT

One of my regrets, after leaving Post Cereals/GF, is that I didn't try
to write down the ingredients.  I did have to sign a non-disclosure
statement upon employment with GF.

My wife and I were very close friends with a couple in Battle Creek,
the husband having been my former next-door neighbor in Cincinnati when
I was a kid, and he was a Ph.D. Food Technologist at Kellogg's, our
major competitor.  It was hinted on several occasions by managers above
me that I should be careful about my choice of friends - that who I
socialize with could affect my career.  BTW, that friend developed many
major new ideas for Kelloggs.


>bread involved could be obtained?
>
The closest taste I can find to the Grape Nuts bread comes from one
of the Pepperidge Farms multi-grain whole wheat breads in their thick
slice brand.

Arnie
>
>
>--
>         -just give me what for,
>    rachel perkins =  rperkins@astro.as.arizona.edu
>      "Chastity..the most unnatural of all the sexual perversions...."
>                        -Aldous Huxley
From: sbhattac@rnd.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: Need a food-related word with a TH in it
Date: 17 Nov 92 00:51:23 GMT
Organization: NYU Stern School of Business

In article <Bxtrvn.802@usenet.ucs.indiana.edu> stcmille@silver.ucs.indiana.edu (Stephen C. Miller) writes:

>Heathen - as in cannibal

Yo! Some of us heathens draw lines along the way.

- Shankar   (entirely contented pagan heathen)
From: nall@ibm12.scri.fsu.edu (John Nall)
Newsgroups: rec.food.cooking
Subject: Re: Candy Bar Memories
Date: 19 Nov 92 15:43:39 GMT
Reply-To: nall@ibm12.scri.fsu.edu (John Nall)
Organization: SCRI, Florida State University

In article <92323.084503BETTYJ@MAINE.MAINE.EDU> BETTYJ@MAINE.MAINE.EDU (Betty Johnson) writes:
>The best candy bar in the world was a Gold Brick. Strictly a regional goodie,
>greater New Orleans area, 

Not so!  Unless one were to consider Florida part of the greater New Orleans
area, which is unthinkable :-)

>Anybody else remember penny candy such as Kits, Mary Janes and BB-Bats?

Of course.  Some of us, undoubtedly living beyond our alloted years, remember
these things, as well as 5 cent Cokes, 5 cent candy bars, and movies which
cost 10 cents and had two feature films, a cartoon, and a continuation serial.
Not to paint too rosy a picture, though, we also remember segregation, no
AFDC, no State interest in child/spouse abuse, and a lot of other things which
are better today :-)

John






-- 
John W. Nall              | Supercomputer Computations Research Institute
nall@mailer.scri.fsu.edu  | Florida State University, Tallahassee, Florida
    Sorry - no cute quote!  Can't think of anything meaningful.....
From: jgostin@mal-s1.gatech.edu (Jill Gostin)
Newsgroups: rec.food.cooking
Subject: Re: HELP:  Wedding food
Date: 19 Nov 92 18:43:47 GMT
Organization: Georgia Tech Res. Inst., Modeling & Analysis Lab


I suggest that you get the book "How To Have A Big Wedding On A 
Small Budget." I found it very helpful. It includes lots of ideas
on how to find a dress/flowers/decorations/food without spending
big bucks. It includes some recipes. I think the major thing you can
do though is allocate responsibilities. Ask everyone you know to do
SOMETHING -- like make a relish tray, or a vegetable, or a cheese
tray, or donate some flowers from their garden, or allow you to use
their house/yard/club for the reception, or to take pictures. If you're
brave enough to ask people, you'll find most people are more than
willing to help out. 

Unfortunately for me, all of my relatives and most of my friends are
out of state, so I ended up doing everything myself. I made the decorations
for the church (had a florist provide one large flower arrangement for
the alter), and some of the decorations for the reception. I also made
my headpiece. I found my dress and my sister's (matron of honor.. I only
had 1 attendant) on sale. But since we weren't hurting for money that
badly, I chose to forego the headache of handling everything else.
We booked our reception at a bed and breakfast, and they provided the
food, photographer, some flowers for the reception and a pianist. For
80 people the cost was $3300 (heavy hors d'oeuvres and champagne punch).
Before you take someone's word that a wedding will cost you $19000, call
some places and look into package prices. A lot of state parks have nice
lodges which will cater receptions at a really reasonable rate. We wanted
to use one of the state parks here, but it was already booked solid -- 
and we called 6 months in advance!

If you have any specific questions about the things I made on my own,
let me know and I'll supply you with the details.

Jill


-- 
Jill Butterfield Gostin                EMAIL: jgostin@mal-s1.gatech.edu
Georgia Institute of Technology, GTRI Modeling and Analysis Lab
"Happiness is excitement that has found a settling down place..."
-E.L. Konigsburg, _From the Mixed-up Files of Mrs. Basil E. Frankweiler_
Newsgroups: rec.food.cooking
From: vleppert@casbah.acns.nwu.edu (Valerie Leppert)
Subject: Re: recipe for nondairy pumpkin pie
Organization: Northwestern University, Evanston Illinois.
Date: Fri, 20 Nov 1992 23:55:08 GMT

In article <1445@tdat.teradata.COM> rcy@teradata.com (Rhody Yve Cohon) writes:
>HELP!!! Does anyone have a recipe for pumpkin pie
>that has no dairy products (ie cream, milk, etc)
>in the recipe?  I need it for Thanksgiving that
>i'm having for people who keep kosher.
>
>thanks in advance,
>
>either e-mail or posting would be great!
>-rhody
>

Seems like it would be pretty difficult to make a pumpkin custard, which is
basically what a pumpkin pie is, without dairy and still make it turn out
well.

Maybe it would be good to switch to something like pecan pie?  

I'm curious to see what the potential substitutes are.

Valerie
From: pine@maui.nsc.com (Bill Needles)
Newsgroups: rec.food.cooking
Subject: Re: Crispy French Fries
Date: 23 Nov 92 22:12:38 GMT
Organization: National Semiconductor Corporation

Another common "trick-o-the-trade" is to cook the fries twice:

1) Deep fry at 300F for 5 minutes or until slightly limp, remove from oil and 
   drain. (Can sit like this for sometime)

2) When ready to serve, deep fry at 400F (using suitable oil) until crisp.
   (time about 1-2 minutes for 1/4" thick fry)

Really works well and allows the quick preparation of several batches.