Alton Brown's Perfect French Fries

by Alison

I haven’t made “real” fries since coming to Canada over three years ago.  And before that it must have been a year at least since I made them, and then it was the very odd time.  Oven fries were my go to when I made fries, mainly for health reasons.

But there is something special about a “real” fried fry.  It is just so much better tasting.  And after making the fried chicken I took a notion for “real” fries I just couldn’t shake. So, I decided to just make them and get it over with.

Oh, they were good.

And they brought me to a realisation.

When you are tiny your parents know everything, then you grow into a teenager and they know nothing, then you grow some more and get a job and realise they really do know everything after all.

I know my Mom is a great cook, I have always known it.  But it was only when I read this recipe from Alton Brown for the “Perfect French Fries” that I realised that my Mom really, really does know everything.

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Lodge Logic 5-Quart Double Dutch Oven and Casserole with Skillet Cover

Read More: goo.gl Lodge Logic 5-Quart Double Dutch Oven and Casserole with Skillet Cover Lodge Logic 5 Qt double Dutch oven and casserole with ...

Enjoy!: Endless pasta-bilities - Casper Star-Tribune

31.12.69

Ah, April. The time of year when we plan backyard barbecues and breakfasts

in the sunshine on the patio. Oh, wait. So if you need some new, hearty pasta dishes

to warm up the family for the rest of this April-inter, or if you’re feeling optimistic

and would like to have some cool salad recipes at the ready — just in case spring

ever arrives — we’ve got you covered.

 

Creamy Italian Spiral Salad

2 packages (16 ounces each) multicolored spiral pasta

1 medium bunch broccoli, cut into florets

1 medium head cauliflower, cut into florets

2 cups frozen peas and carrots

2 cups cherry tomatoes, quartered

1 cup shredded Parmesan cheese

6 green onions, chopped

1/2 cup chopped green pepper

1 can (2-1/4 ounces) sliced ripe olives, drained

2 bottles (16 ounces each) creamy Italian salad dressing

Cook pasta according to package directions; drain and rinse in cold water.

Source: Casper Star-Tribune Online

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5 quart dutch oven Lodge Logic L8DD3 Double Dutch Oven and Casserole with Skillet Cover, 5-Quart
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Measures approximately 10-1/4 by 13 by 5-1/2 inches; lifetime warranty
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Lodge Logic L8DO3 Pre-Seasoned Dutch Oven, 5-Quart
Kitchen (Lodge Logic)
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5 Quart Dutch Oven- News


Frank's shrimp, potato and crabmeat casserole
WWL - Mar 21, 2011
First, preheat your oven to 350 degrees and make sure on rack is in the center of the oven. While that's in progress, in a 12- or 14-inch non-stick skillet (or a 5-quart porcelain-lined Dutch oven), melt together the butter and the olive oil and bring

Recipes from March 30, 2011
Mid Columbia Tri City Herald - Jun 20, 5479
Heat oven to 350 degrees. Place the rice and 4 cups broth in Dutch oven. Cover and bake 45 minutes or until most of the liquid is absorbed and the rice is al dente. Remove from oven; add remaining cup of broth, cheese, wine, butter and pepper,

Additional slow-cooker recipes from readers
Fort Worth Star Telegram - Jun 20, 7375
Heat oil in 5-quart Dutch oven on medium-high until oil faintly smokes. Add beef; sear 10 minutes until all sides are paper-bag brown. Transfer beef to 5-quart slow cooker; don't discard pan drippings. 2. Add vegetables to skillet with beef drippings;

Frank's meatless meal of pasta, mushrooms, red gravy and bread
WWL - Mar 14, 2011
In a heavy 5-quart Dutch oven, heat the olive oil to medium high. Then drop in the chopped onions and the garlic and—stirring constantly—lightly sauté them together until they just soften (it is not necessary to brown the onions and you don't want

Maple Dijon Asparagus/Maple Roasted Asparagus
GoErie.com - Jun 20, 6888
Snap off tough ends of asparagus spears. In 12-inch skillet or 4-quart Dutch oven, heat 1 inch water to boiling. Add asparagus. Heat to a boil; reduce heat to medium. Cover; cook 4 to 5 minutes or until asparagus is crisp-tender; drain.