Oprah's Un-Fried French Fries

Oprah Winfrey likes French fries. I know she does. And there is no malice or sarcasm involved in that statement. We all know Oprah likes French fries. Come on, look at that smile. She’s thinking about French fries right now.

To make up for her (an myself as well) luring folks to try that nasty Kentucky Grilled Chicken (with beef seasoning! thank you, El Pollo Loco), here’s one of Oprah’s recipes for fries:

Ingredients

* 5 lg Baking potatoes (about 2 3/4
* Light vegetable oil
* Cooking spray
* 2 lg Egg whites
* 1 tb Cajun spice

Instructions

Preheat the oven to 400 degrees.
Slice each potato into 1/4 inch ovals, then slice each oval lengthwise into matchsticks. Coat a baking sheet with 3 sprays of the vegetable oil.
Combine the egg whites and Cajun spice in a bowl.
Add the matchstick potatoes and mix to coat.
Pour the coated potatoes onto the prepared baking sheet and spread them out into a single layer, leaving a little space in between.
Place the baking sheet on the bottom shelf of the oven.
Bake for 40-45 minutes, until the fries are crispy, turning them every 6 to 8 minutes with a spatula so that they brown evenly.

Rumor has it that Oprah also likes honey on her fries, whether it’s for dipping or poured right on, I don’t know, but I can’t say that I disagree. Honey is an intriguing condiment, not every time, but once in a while it’s great. I hear it’s extra great when the fries are a side for honey dipped chicken.

Brandy also likes Oprah and digs the whole honey and fries thing, read her blog entry about that here.


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French Fry Diary 28: Popeyes Louisiana Kitchen

This one’s for you, Quentin…

First off, I was surprised at the name change. I always thought it was Popeye’s Chicken. I’ve seen signs that say Popeye’s Chicken and Biscuits. But apparently it’s really, or at least now it is, Popeyes Louisiana Kitchen.

Louisiana Kitchen does make a little bit of sense as the franchise started in New Orleans as Chicken on the Run. An additional fun fact is that the name comes from Gene Hackman’s character in The French Connection not the cartoon character. Although, that said, how one lends itself better to the name of a fast food franchise over the other is just beyond me.

But enough about that, you want to know about the favorite fried food, right? Their official name is Cajun Fries, or on the website, Cajun Battered Fries. Yeah, that about says what you need to know, doesn’t it? Popeyes Louisiana fries are natural cuts, thinner than standard straight regular cuts but not as thin as shoestrings. They are battered and deep-fried for that extra-extra-crispiness, and then heavily seasoned. They are actually very similar to Checkers fries.


The crispy factor, brought on by the battering, leads to lots of small pieces that are either all crunch and no potato, or just simply inedible. It also makes microwaving or reheating later after you’ve been home a while an exercise in futility. Only the full fries will make it through that process un-rock-like.

Warnings to heed… while the Cajun seasoning is hot, spicy and tasty – it will also stay with you for a couple days. It’s a heartburn I’m unsure is really worth it. But it is tasty when it first enters your body. Also, at Popeyes, a regular order of fries is the standard fries in paper packet, but a large is a big ass paper box. So unless you want that many Cajun fries, consider yourself warned.

Popeyes also has onion rings. Apparently. When I inquired about them I was told they didn’t have them. When I asked about the sign depicting the onion rings that was right next to the counterperson, I was told, “Oh, that’s just a sign.”

Ooookay.


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French Fry Diary 27: Starburst Café, King of Prussia Plaza

I should have taken pictures. Not only are there no graphics or photos on the net of this place, based on the service I suspect it may be gone by the time I post this review. Regardless, to the left is a photo of one of the food courts in the gigantic King of Prussia shopping megacomplex near Philadelphia. The Starburst Café is that speck of blue neon mid-center left in the accompanying photo.

Though upscale mall in design and architecture, it was basically just like any of the sandwich shops or delis we have over in South Jersey. But there were problems. And I’m not just talking about the fact that the gigantic pictures over the mounted menu looked nothing like what any of us received as our meals.

The lady at the counter and the cook both spoke broken English. This is neither unique nor a bad thing, but when I am asked if I want onions on my cheesesteak and I say no – when I pick it up I shouldn’t get dirty looks from both of them when I mention it has onions on it. It was one of those times when I knew, I just knew, if I didn’t say to forget about it – the second cheesesteak would have a little something extra in it for me if you know what I mean. I just don’t think there was much communication going on between employees or with customers.

The cheesesteak was terrible by the way. The onions were cold, as were the two slices of slimy whitish-yellow cheese. Maybe I’ve been spoiled living so close to Philly but I was expecting Cheez Whiz or some similar substance, not the plastic slabs I got. I ate around the cheese and onions. Just that morning The Bride had admonished me, “If you can’t say anything nice, don’t say anything at all,” so when she asked how my meal was I told her the roll was really good and the Orange Crush was ice cold.

As for the favorite fried food, they were natural regular cuts, obviously frozen, then deep-fried, maybe more than once and then had been sitting without benefit of a heat lamp for some time. Not good, not good at all. My advice – unless you’re thirsty and can’t find anywhere close that has Orange Crush – avoid the Starburst Café like the Black Plague.


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New for Dippin’

In case you haven’t heard, Wendy’s has new Boneless Wings, obviously trying to keep up with KFC and their boneless wings, and why not? It’s a great idea, and imitation is best form of flattery.

The ones from Wendy’s are especially tasty, all white meat, with sauces coming in three flavors: Bold Buffalo with aged cayenne, Honey BBQ with real amber honey, and Sweet & Spicy Asian Chicken with Asian chilies, pepper flakes and garlic. Yum.

Yeah, that’s all fine and good, and sounds delicious, but what does this have to do with the favorite fried food? Dipping, baby, dipping! All three of these sauces are especially tasty when you dip your fries into them.

Try it, you’ll love it!


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Steam n’ Mash

First the commercial from last year, and then the official testing and review from Foodnetworkaddict.com





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Get Your Mind Out of the Gutter...

Get your mind out of the gutter, if you can.

My friend Dom hipped me to this new ad running in Singapore by Burger King for their new “BK Super Seven Incher.”

I’m not saying a word.

Except make sure you get some fries with that, um, mouthful.

Mmm... fries...

French Fry Diary 26: The Deli, Harrahs, Atlantic City

The Bride is addicted to slot machines. No biggie, I’m addicted to French fries. We love each other and accept our respective flaws, quirks and pleasures. The point is I get to experience all manner of non-gambling experiences in Atlantic City while she’s gambling – and occasionally they involve French fries. For instance when we go to Harrahs, while she’s popping money into the machines, sometimes I go to The Deli.

The Deli is right next to the gambling floor, at the center of the entertainment at Harrahs. Restaurants above and nearby, the theatre behind, and a bar with a stage right next door, it’s convenient no matter what you’re there for. Its specialty is, duh, deli fare, but they do also have the favorite fried food.

They serve quickly deep fried steak fries, probably store bought and frozen, but no matter, not only are they always hot and tasty – the servings are enormous. They will fill, and I mean fill a twelve-inch plate and then pile them on. And yeah, that’s for even a side dish. These guys don’t play around. And it’s not just that the serving size is huge, they are also very filling. When I can’t eat any more fries, you know that’s a lot.

There is also something to be said about consistency. A lot of the times I review fries there is the proviso that it varies on the day and who’s actually doing the cooking. Not so at The Deli, no matter when or who is involved, no matter how many times I’ve gotten them – Deli fries are always terrific. And the selection of Hank’s Root Beer, Philadelphia’s own, only makes the experience that much better. Recommended.

Spam Fries

Yet another entry from This Is Why You’re Fat, ”where dreams become heart attacks...”

I love the site, just for its funky food combinations and its theoretical nose-thumbing at the Health Nazis. The problem is that there are probably as many fans of TIWYF for the wrong reasons as there are for fun reasons. It also kinda bugs me that all it takes to move a healthy dish into the unhealthy realm is the addition of bacon or cheese or especially French fries. I’m still a fan though.

Now, Spam fries. These are strips of Spam run through a French fry press as regular cuts and then deep-fried. They certainly look tasty (or is that nasty?) ... if you like Spam, that is.

I think all things considered, I’d rather have fries made from potatoes...


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Lego Fries

This photo was taken at the LEGO Store at the King of Prussia Plaza today.

Yep, that's right, those are French fries, made of Legos. They even have Lego ketchup on them!

Mmmm... fries...

Grilled Bacon Potatoes

For Father's Day, a recipe that can be done on the grill, Dad's favorite cooking tool...

Grilled Bacon Potatoes

3 large red potatoes, not peeled, sliced thin
1 medium yellow onion, sliced thin
3 slices bacon
3 tablespoons butter
2 teaspoons paprika
salt, to taste
garlic powder, to taste
pepper, to taste

Fire up the grill!

Place the three slices of bacon side by side in the center of a large piece of aluminum foil.

Layer your potatoes and onions on top of the bacon

Add your paprika, salt, pepper, and garlic to the top of the potatoes and onions.

Cut your butter into pads and place across the top of the potatoes.

Wrap potatoes up tightly in the foil; double wrap for extra support.

Let potatoes cook on grill, not over direct heat, for at least an hour.

Makes 2 servings


Originally from Potato-Recipe and The Happy Cooker, thanks to Marla in Las Vegas.


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