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posted by LaminatorX on Saturday March 01 2014, @10:00PM   Printer-friendly
from the and-now-for-something-completely-different dept.

c0lo writes:

"More appropriate to an (no existing) idle section, no longer news, but it made a fascinating reading for me:
How to Make Perfect Thin and Crisp French Fries going the full range of:

  • economic espionage involving Scavenger Hunt and social engineering
  • reverse engineering
  • original research and method improvement
  • disclosure of the method the good side of it: no patent"
 
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  • (Score: 3, Informative) by Khyber on Sunday March 02 2014, @01:51AM

    by Khyber (54) on Sunday March 02 2014, @01:51AM (#9333) Journal

    1. Cut your wedges.
    2. Place in a large-ish bag for shaking (I usually use the bags you get during grocery store trips, double them up because oil still seeps through.)
    3. Drizzle with a few tablespoons of olive oil.
    4. Add salt, pepper, smoked paprika, and a little garlic powder.
    5. Put them on a wire rack inside a baking pan.
    6. Bake at 425 for 25 minutes.
    7. Who the fuck needs ketchup with fries like these?

    --
    Destroying Semiconductors With Style Since 2008, and scaring you ill-educated fools since 2013.
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  • (Score: 3, Informative) by Khyber on Sunday March 02 2014, @01:53AM

    by Khyber (54) on Sunday March 02 2014, @01:53AM (#9338) Journal

    Step 4.5 : Close the bag and shake. Derp. That'll teach me to write a recipe while actually doing it.

    --
    Destroying Semiconductors With Style Since 2008, and scaring you ill-educated fools since 2013.
  • (Score: 1) by expenseofspirit on Sunday March 02 2014, @10:41AM

    by expenseofspirit (1205) on Sunday March 02 2014, @10:41AM (#9495)

    yup, coating the wedges with oil does wonders. One more trick: increase the surface area of your wedges by making a lot of cuts from the inside almost to the skin. Takes less effort than it may seem and adds so much of delightful crispiness to the result.