Alternate "fries"...

OmManiPadmeOmelet said:

Corn starch is cheaper than arrowroot but will go back to arrowroot
when I re-stock it in the pantry anyway.

Why are you willing to pay more, are you rich? And how do you know
you're not getting cassava, kudsu, or some other starch instead?

Sheldon

Sheldon said:

OmManiPadmeOmelet said:

Corn starch is cheaper than arrowroot but will go back to arrowroot
when I re-stock it in the pantry anyway.

Why are you willing to pay more, are you rich? And how do you know
you're not getting cassava, kudsu, or some other starch instead?

You have evidence they're passing off cassava as arrowroot?

-sw

"OmManiPadmeOmelet" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Don't eat spuds anymore. Not for a good 4 years.
Each time I try, they make me ill..... Indigestion and heartburn.

I think it's the whole "nightshade" family thing.
I take zantac before eating tomatoes. I refuse to give THOSE up!

Anyhoo, don't remember who suggested deep fried carrot sticks, but they
are delicious.
So thank you!
Just over-cooked them a bit at 5 mintues, will try 4 next time. Yam
fries are fantastic at 3 minutes.

Yesterday's Sunday dinner was grilled Rib-eye, steamed asparagus,
sautee'd mushrooms with shallot, ginger and sesame seeds, and some yam
fries as garnish with a fresh greenhouse tomato on the side.

Still playing with the deep fryer, and will most likely use it for
shrimp pretty much most times with the spiced corn starch or arrowroot
coating. They come out reliably good and crispy without being rubbery.
Easier not to over-cook them. ;-)

Corn starch is cheaper than arrowroot but will go back to arrowroot
when I re-stock it in the pantry anyway. The catfish nuggets were
wonderful that way.

Chicken destroys my contact grill so I'll reserve that toy ONLY for
pork and beef, and the occasional salmon fillet'. Chicken goes into the
deep fryer or pan fried from now on. I'm on the third contact grill
now. <sigh> Chicken leaves a gluey coating that has to be scrubbed off
even a non-stick coating.

It does not hurt well seasoned cast iron however. <G>
Shows seasoned cast iron is superior to teflon.........

Om

Om,

My "two burger sized" GF grill gets that chicken crust crud. To loosen
it, I soak about three layers of paper towels in water and cook them for
a couple minutes to lossen the crud then wipe it away with a fresh paper
towel.

I use a paper plate instead of the drip tray. Tucks in there neatly with
no spill, then cool and toss. Something less to clean.

Andy
As somebody so rightly stated: "I'm not lazy, just efficient."

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Don't eat spuds anymore. Not for a good 4 years.
Each time I try, they make me ill..... Indigestion and heartburn.

I think it's the whole "nightshade" family thing.
I take zantac before eating tomatoes. I refuse to give THOSE up!

Anyhoo, don't remember who suggested deep fried carrot sticks, but they
are delicious.
So thank you!
Just over-cooked them a bit at 5 mintues, will try 4 next time. Yam
fries are fantastic at 3 minutes.

Saw this on a local TV show today. Looked delicious:

French-Fried Pepper Rings
Serves: 4 to 5

4 medium-sized green or red bell peppers (or a combination)
Vegetable oil for frying
3/4 cup milk
1/2 cup all-purpose flour
1 tablespoon cornstarch
3/4 teaspoon baking powder
1/4 teaspoon salt

1. Slice the tops off the peppers and remove the seeds; cut each pepper into
1/4-inch rings. Place 1 inch of oil in a soup pot and heat over medium-high
heat until hot but not smoking.

2. Meanwhile, in a medium bowl, with an electric beater on medium speed,
beat the milk, flour, cornstarch, baking powder, and salt until smooth. Dip
a few pepper rings into the batter, allowing the excess batter to drip back
into the bowl. Reduce the oil to medium heat and carefully place the rings
in the oil one at a time; fry for 2 to 3 minutes, until golden, turning
halfway through cooking. Drain on paper towels.

3. Continue until the remaining pepper rings are fried, adding more oil as
needed. Serve immediately, or keep warm in a 200F oven until ready to serve.

Andy said:

Om,

My "two burger sized" GF grill gets that chicken crust crud. To loosen
it, I soak about three layers of paper towels in water and cook them for
a couple minutes to lossen the crud then wipe it away with a fresh paper
towel.

I use a paper plate instead of the drip tray. Tucks in there neatly with
no spill, then cool and toss. Something less to clean.

Andy
As somebody so rightly stated: "I'm not lazy, just efficient."

I don't care about cleaning the drip tray (but that's a cool idea and
foil would probably work too), it's the grill surface that's been
ruined with chicken...

So, soak paper towels in water and use them to steam off the crud?

Ok, I'll give that a try maybe, but a light spiced cornstarch coating
on chicken and placing it into the deep fryer has been EVER so good.
:-)

I'll try that at least once tho' as I'm always into the cooking
learning curve thing, thanks!

It's just that pork and beef residue wipes off the non-stick coating
with a paper towel.
Chicken "stuff" does not. Fish is also a bit of a challenge, but using
the contact grill is my preffered method for cooking salmon fillet' for
dad. Catfish fillet' too.

Om

Andy said:

Om,

My "two burger sized" GF grill gets that chicken crust crud. To loosen
it, I soak about three layers of paper towels in water and cook them for
a couple minutes to lossen the crud then wipe it away with a fresh paper
towel.

I use a paper plate instead of the drip tray. Tucks in there neatly with
no spill, then cool and toss. Something less to clean.

Andy
As somebody so rightly stated: "I'm not lazy, just efficient."

I don't care about cleaning the drip tray (but that's a cool idea and
foil would probably work too), it's the grill surface that's been
ruined with chicken...

So, soak paper towels in water and use them to steam off the crud?

Ok, I'll give that a try maybe, but a light spiced cornstarch coating
on chicken and placing it into the deep fryer has been EVER so good.
:-)

I'll try that at least once tho' as I'm always into the cooking
learning curve thing, thanks!

It's just that pork and beef residue wipes off the non-stick coating
with a paper towel.
Chicken "stuff" does not. Fish is also a bit of a challenge, but using
the contact grill is my preffered method for cooking salmon fillet' for
dad. Catfish fillet' too.

Om

Sheldon said:

OmManiPadmeOmelet said:

Corn starch is cheaper than arrowroot but will go back to arrowroot
when I re-stock it in the pantry anyway.

Why are you willing to pay more, are you rich? And how do you know
you're not getting cassava, kudsu, or some other starch instead?

Sheldon

One, I purchase from a reliable source, and two, I can tell by the
flavor.

Unless you use Arrowroot on a regular basis like I do, you probably do
not understand. ;-)

Om

"OmManiPadmeOmelet" <[email hidden]> schreef in bericht
news:[email hidden]...

Quoted message said:

Don't eat spuds anymore. Not for a good 4 years.
Each time I try, they make me ill..... Indigestion and heartburn.

I think it's the whole "nightshade" family thing.
I take zantac before eating tomatoes. I refuse to give THOSE up!

Anyhoo, don't remember who suggested deep fried carrot sticks, but they
are delicious.
So thank you!

In that case, I uspect you might like things like parsnip and celeriac, too.
Might be worth a try?

<snipped the rest>

OmManiPadmeOmelet said:

Don't eat spuds anymore. Not for a good 4 years.
Each time I try, they make me ill..... Indigestion and heartburn.

I think it's the whole "nightshade" family thing.
I take zantac before eating tomatoes. I refuse to give THOSE up!

Anyhoo, don't remember who suggested deep fried carrot sticks, but they
are delicious.
So thank you!
Just over-cooked them a bit at 5 mintues, will try 4 next time. Yam
fries are fantastic at 3 minutes.

Don't give up completely on potatoes. I used to find that they bothered me.
I cut way, way back on them, having potatoes only once every week or two,
and having only a very small portion of them when I did have them. Now,
after about 5 years, I find that I can have them once or twice a week
without suffering.

The suffering from tomatoes was always a lot more immediate and more
drastic with tomatoes. I still buy one once in a while to slice up for
hamburgers. It's just not a burger without a slice of tomato.

OmManiPadmeOmelet said:

Don't eat spuds anymore. Not for a good 4 years.
Each time I try, they make me ill..... Indigestion and heartburn.

I think it's the whole "nightshade" family thing.

I doubt it's anything do do with that they're nightshades per se, not
unless you're consuming potatoes that have been over-exposed to light
and have gone green or you're simply not peeling them deep enough and
also removing the eyes. Try buying your potatoes somewhere else, where
their spuds are properly handled, that they're not over-exposed to
light... don't buy loose potatoes or those in net bags, buy only those
packaged in heavy paper sacks.

http://www.botanical-online.com/patatasangles.htm

Sheldon

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

OmManiPadmeOmelet said:

Don't eat spuds anymore. Not for a good 4 years.
Each time I try, they make me ill..... Indigestion and heartburn.

I think it's the whole "nightshade" family thing.

I doubt it's anything do do with that they're nightshades per se, not
unless you're consuming potatoes that have been over-exposed to light
and have gone green or you're simply not peeling them deep enough and
also removing the eyes. Try buying your potatoes somewhere else, where
their spuds are properly handled, that they're not over-exposed to
light... don't buy loose potatoes or those in net bags, buy only those
packaged in heavy paper sacks.

http://www.botanical-online.com/patatasangles.htm

Sheldon

Interesting. I've never seen potatoes sold in heavy paper sacks. They're
either loose, in net bags, or in plastic bags. Do you see them in paper
sacks at regular grocery stores where you are? If not, what sort of stores?

Actually, the best ones I've bought have been from farmstands, when they've
been recently dug.

Donna

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Don't eat spuds anymore. Not for a good 4 years.
Each time I try, they make me ill..... Indigestion and heartburn.

I think it's the whole "nightshade" family thing.
I take zantac before eating tomatoes. I refuse to give THOSE up!

Anyhoo, don't remember who suggested deep fried carrot sticks, but they
are delicious.
So thank you!
Just over-cooked them a bit at 5 mintues, will try 4 next time. Yam
fries are fantastic at 3 minutes.

Fried parsnips are good, and so is winter squash.

Last time I bought sweet potatoes/yams, they had three or four different
types. One had a very pale color flesh, not much different from a regular
potato. Flavor was somewhere between a regular potato and a sweet potato.
Might make an interesting fry.

Donna

D.Currie said:

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I doubt it's anything do do with that they're nightshades per se, not
unless you're consuming potatoes that have been over-exposed to light
and have gone green or you're simply not peeling them deep enough and
also removing the eyes. Try buying your potatoes somewhere else, where
their spuds are properly handled, that they're not over-exposed to
light... don't buy loose potatoes or those in net bags, buy only those
packaged in heavy paper sacks.
[snip]

Interesting. I've never seen potatoes sold in heavy paper sacks. They're
either loose, in net bags, or in plastic bags. Do you see them in paper
sacks at regular grocery stores where you are? If not, what sort of stores?

Nope, no paper bags at any of the stores I frequent on the left coast.
Maybe it's different in NY. I buy loose potatoes so that I can look
closely at them and reject any that have any hint of green. The bags
-- usually brown perforated plastic -- can hide potatoes that have
started to turn. -aem

On Mon 01 May 2006 07:25:47p, Thus Spake Zarathustra, or was it D.Currie?

Quoted message said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Don't eat spuds anymore. Not for a good 4 years.
Each time I try, they make me ill..... Indigestion and heartburn.

I think it's the whole "nightshade" family thing.
I take zantac before eating tomatoes. I refuse to give THOSE up!

Anyhoo, don't remember who suggested deep fried carrot sticks, but they
are delicious.
So thank you!
Just over-cooked them a bit at 5 mintues, will try 4 next time. Yam
fries are fantastic at 3 minutes.

Fried parsnips are good, and so is winter squash.

Last time I bought sweet potatoes/yams, they had three or four different
types. One had a very pale color flesh, not much different from a regular
potato. Flavor was somewhere between a regular potato and a sweet potato.
Might make an interesting fry.

Donna

Also turnip, especially rutabaga.

--
Wayne Boatwright @¿@¬
_____________________

Jke said:

"OmManiPadmeOmelet" <[email hidden]> schreef in bericht
news:[email hidden]...

Quoted message said:

Don't eat spuds anymore. Not for a good 4 years.
Each time I try, they make me ill..... Indigestion and heartburn.

I think it's the whole "nightshade" family thing.
I take zantac before eating tomatoes. I refuse to give THOSE up!

Anyhoo, don't remember who suggested deep fried carrot sticks, but they
are delicious.
So thank you!

In that case, I uspect you might like things like parsnip and celeriac, too.
Might be worth a try?

<snipped the rest>

Parsnip maybe, or even turnip, but I don't think Celeriac would work.
:-)
Jicima might be too high in moisture.

Om

Dave Smith said:

OmManiPadmeOmelet said:

Don't eat spuds anymore. Not for a good 4 years.
Each time I try, they make me ill..... Indigestion and heartburn.

I think it's the whole "nightshade" family thing.
I take zantac before eating tomatoes. I refuse to give THOSE up!

Anyhoo, don't remember who suggested deep fried carrot sticks, but they
are delicious.
So thank you!
Just over-cooked them a bit at 5 mintues, will try 4 next time. Yam
fries are fantastic at 3 minutes.

Don't give up completely on potatoes. I used to find that they bothered me.
I cut way, way back on them, having potatoes only once every week or two,
and having only a very small portion of them when I did have them. Now,
after about 5 years, I find that I can have them once or twice a week
without suffering.

I may get brave and try them again. <G>
I know I can still have some wheat if it's severaly limited to "treat"
status.

Quoted message said:

The suffering from tomatoes was always a lot more immediate and more
drastic with tomatoes. I still buy one once in a while to slice up for
hamburgers. It's just not a burger without a slice of tomato.

Same goes for some italian dishes.
Zantac taken about an hour before eating does wonders.

I also find that it increases my tolarance to Ibuprofen.

Om

Sheldon said:

OmManiPadmeOmelet said:

Don't eat spuds anymore. Not for a good 4 years.
Each time I try, they make me ill..... Indigestion and heartburn.

I think it's the whole "nightshade" family thing.

I doubt it's anything do do with that they're nightshades per se, not
unless you're consuming potatoes that have been over-exposed to light
and have gone green or you're simply not peeling them deep enough and
also removing the eyes. Try buying your potatoes somewhere else, where
their spuds are properly handled, that they're not over-exposed to
light... don't buy loose potatoes or those in net bags, buy only those
packaged in heavy paper sacks.

http://www.botanical-online.com/patatasangles.htm

Sheldon

I never buy _anything_ in bags. Just select loose stuff for a number of
reasons.
Even stored properly and/or peeled, they don't agree with me anymore
than dead ripe tomatoes off the vine do. Even commercial french fries
from burger places don't work.

Tomatoes tho' have too many other health benefits to give them up
totally (and I love them so!). I can actually live without spuds,
especially since I've gone low carb.

It's just that once in awhile, deep fried "fries" are so good......
and yam fries (and now carrot fries) fit the bill nicely. :-)
I need to seriously play with onion rings now, but a batter for those
is going to be a must.

I'm googling for recipes.

Om

D.Currie said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Don't eat spuds anymore. Not for a good 4 years.
Each time I try, they make me ill..... Indigestion and heartburn.

I think it's the whole "nightshade" family thing.
I take zantac before eating tomatoes. I refuse to give THOSE up!

Anyhoo, don't remember who suggested deep fried carrot sticks, but they
are delicious.
So thank you!
Just over-cooked them a bit at 5 mintues, will try 4 next time. Yam
fries are fantastic at 3 minutes.

Fried parsnips are good, and so is winter squash.

Ooh! Winter squash? Awesome idea!
I'll have to nab a butternut next time I see them. :-)

Quoted message said:

Last time I bought sweet potatoes/yams, they had three or four different
types. One had a very pale color flesh, not much different from a regular
potato. Flavor was somewhere between a regular potato and a sweet potato.
Might make an interesting fry.

I've seen "real" sweet potatoes at the Oriental market.
Black skin with white flesh.

Quoted message said:

Donna

Thanks for the winter squash idea!
Those are a little lower in carbs than yams.....

Om

Wayne Boatwright said:

On Mon 01 May 2006 07:25:47p, Thus Spake Zarathustra, or was it D.Currie?

Quoted message said:

Fried parsnips are good, and so is winter squash.

Last time I bought sweet potatoes/yams, they had three or four different
types. One had a very pale color flesh, not much different from a regular
potato. Flavor was somewhere between a regular potato and a sweet potato.
Might make an interesting fry.

Donna

Also turnip, especially rutabaga.

--
Wayne Boatwright @¿@¬
_____________________

I've never eaten a rutabaga. ;-)
I'm adventurous tho' so might have to check it out.

Root veggies contain more trace minerals than other veggies.

Om