Meat and Potatoes

It's getting meatier! Today's menu had two meat dishes, the first one was New York Strip Steak with fries and a sauce. Sounds good right?
But listen to the sound of this: Entrecotes Grilles Avec Pommes Frites. Much better right? Or this: Blanquette De Veau A L'Ancienne...nothing too fancy, just some slow cooked veal in a sauce served with a rice pilaf.
It all tasted great, chef got very excited about my Quadrillage - that's another beautiful French word for burnmarks (the nice diamond shaped lines on a piece of grilled meat).
I'm falling in love with fries again - now you have to know that when I'm at McDonald's I never get the value meals because I hate fries. Can't stand the way they look, smell or taste.
But now we're making our own fries and man what a difference. Here's how it's done right:

Cut your potatoes into 7cm by .8 cm sticks, keep them dry on a paper towel.
Heat your oil (I prefer peanut oil) to 300 degrees Fahrenheit, make sure that the potatoes are bone dry!
Now, put the potatoes in the hot oil for about 5 minutes - not too many at once (that would cool down your oil). After 5 minutes take them out and put them on paper towel to get rid of excess oil.
Now heat your oil to 350 degrees, just before serving add the potatoes to the oil until golden brown.
Drain off excess oil and season with salt...

Those fries will be so good, you'll want to smack anyone who dares call them "Freedom Fries".

It was a very good and very filling lesson today...

And I got 95 points on the test...happy!