Wednesday, December 31, 2008

Nellie McKay’s Okay



We don’t exactly see eye-to-eye on a lot of things, especially politically, but I like Nellie McKay’s music, and even though she’s a vegan, I like her cuz she’s also a junkatarian, meaning she likes French fries. She’s okay in my book.

Tuesday, December 30, 2008

You Say Potatoe…


Nita has some things to say about how things are said, and one of the biggies is the favorite fried food. Check it out here.

Cool stuff, huh? Just remember wherever you are, and whatever you call the favorite fried food, it’ll be, in most cases, tasty.

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Sunday, December 28, 2008

French Fry Telepathy


Here’s Laume discussing her recent Sookie Stackhouse moment at a Burger King when she ordered onion rings and got French fries instead. Check it out here.

And don’t know who Sookie Stackhouse is? Shame on you. Make sure you check out HBO’s True Blood and the work of author Charlaine Harris.

Saturday, December 27, 2008

Tasty Potato Latkes


While we’re still in Chanukah, here’s another recipe from the POTATO-RECIPE Yahoo! Group, this one is for the holiday treat, latkes!

Tasty Potato Latkes

4 medium potatoes, about 1 1/2 pounds
3 tablespoon olive oil
2 large eggs, slightly beaten
2 cloves garlic (optional)
1/2 teaspoon salt
2 tablespoon cooking oil
1/4 - 1/2 cups non-dairy sour cream

1. Peel and finely shred potatoes. In a mixing bowl combine potatoes with olive oil, eggs, garlic (if desired), and salt. Using 1/3 cup mixture for each latke, press mixture into patties about the size of the palm of your hand, squeezing out excess liquid.

2. In a large skillet heat oil over medium-high heat. Carefully slide patties into hot oil.

3. Cook over medium-high heat about 2 minutes or until latkes are golden brown, turning once.

4. Repeat with remaining batter. Add cooking additional oil during cooking, as needed.

5. If necessary, reduce heat to medium to prevent over browning. Drain on paper towels and keep warm. Serve with non-dairy sour cream, if desired. Makes about 10 latkes. (Nutrition information is given per latke plus 1 teaspoon non-dairy sour cream.)

source is unknown

God Bless, Marla


Happy Chanukah all!

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Tuesday, December 23, 2008

The Peckerwood Gravy Company

The Peckerwood Gravy Company, located here, is a fun and informative food blog exploring the styles and recipes of the American Midwest.



Here is their recipe for, what else – French fries!

Monday, December 22, 2008

Diggin’ My Potatoes



“Diggin’ My Potatoes” by the Skiffle King with the Chris Barber Skiffle Group, thanks to maolchalium.

Friday, December 19, 2008

French Fry Shellac

Ever notice the crappy coating that some fries have these days? It supposedly makes ‘em crunchier but the reality is that this stuff –Invisicoat by name- makes the fries last longer in the freezer section. Longer life, more time on the shelf, more sales. It’s used mainly by McCain, Denny’s, any number of nameless diners and more potato products than I would like. Yes, it’s good for the sales end of the business, but really, it tastes like crap.

A month or so back, Natalie posted her thoughts about the French fry shellac phenomenon on her blog, Curly Wurly Gurly. She’s got it right. Just say no to Invisicoat.

Thursday, December 18, 2008

Fattiest French Fries


The folks at Eat This Not That really do mean well. I love the books. The books are good common sense guides for folks who are weight and nutrition-conscious, but sometimes, just sometimes, they veer into health Nazi territory. Here's just a little bit of what they have to say about the favorite fried food, French Fries:

"By now, almost everybody knows that trans fats are the food additive that should rarely pass your lips. They add useless calories, build bad cholesterol (known as LDL), and lower your good cholesterol (known as HDL). The American Heart Association says you should only consume 2 grams or less of trans fats in our daily diets. (And we say less. Zero is a good number.)

So why on earth is trans fat still in food if it’s so terrible? Because even though trans fats may shorten your life, they actually add to the shelf life of baked goods, and keep the deep-fat fryers stoked batch after batch. Choosing between your personal health and their own financial health, some chain restaurants and food manufacturers go the wrong way.

Our mission: to raise the warning flag. Here’s a list of the worst trans fat transgressors. Put them on your do-not-eat list, and we’ll all feel a lot better.


TRANS FATTIEST FRENCH FRIES
Jack in the Box's large Natural Cut Fries
10 g trans fat
300 calories
33 g fat

Although most fast food restaurants have transitioned to trans-fat-free fryers, Jack in the Box hasn’t. Their large servings of natural cut fries and curly fries both pack more than 5 days' worth of dangerous fats. In fact, most of the items on their menu are riddled with more than a day’s serving of trans fats.

Eat this instead:
Jack in the Box Egg Roll (1)
130 calories
6 g fat (1 g trans fat)

The fruit cup and one egg roll are the only sides that do not have 2 or more grams of trans fats. If the fruit cup isn’t for you, limit yourself to one egg roll."


Okay, like I said, somewhat good stuff, but really now, who's going to trade fries -even crappy natural cut fries like Jack in the Box has- for an egg roll or a fruit cup? Especially the egg roll... have you ever had a Jack in the Box egg roll? I think I'll take my chances with the world's fattiest fries.