Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,032
Action shot. Mexican wings. They still have just a wee bit more to go.
Lovely, Pac! What's the sauce?
Action shot. Mexican wings. They still have just a wee bit more to go.
Pan fried a few taters here at home. Paper plate night!!
Had a lovely time at the bridal shop. She's going to be beautiful! It was 5:00pm before I got home so we're going to do leftovers. There's enough pork bbq for a meal so we'll heat that up with chips. I stopped at the farmers market and picked up some salad stuff so we'll be able to have salads too.
Pan fried a few taters here at home. Paper plate night!!
I haven't the slightest idea. I'm on a plane right now, on my way home after a fantastic long weekend in Austin with my dad, sister and BIL. I'll be landing at 5:20 this afternoon so dinner is unknown at this time.
Pretty straight forward. Yes, I used a CI pan and about a quarter inch of veg oil. About 3 min per side.Rock, those taters lood mouth-watering! Do you use lard and a CI pan or something else? Share, please.
I fried up two medium sized potatoes. Kept the first pan load in the toaster oven on paper towel while I did the second batch. I find you have to turn the heat down shortly after you get them in the pan and maybe fiddle with the dial so you can get a good consistent heat so you don't burn them. I use tongs to gently flip them so there isn't any splash.Thanks Rock. Gotta try it sometime. Any particular potato, or do they all brown up like that? For the life of me I can never remember what potato is best for what. Although I do know the waxy ones like reds and yukons are great for potato salad.