As for frozen fries: I just don't eat them enough to ever have gone that route.
The few times I have fries I just cut up one or two potatoes, let them soak in cold water, then deep-fry the dried(!) chips for five minutes at 135C, let them cool off and deep-fry them again at 175C, again for five minutes.
That sounds like a lot of faff but it's mostly waiting, and the hands-on part isn't much work.
I can't keep buying new pots and bottles of this and that, since my three very long kitchen shelves, plus two cupboards and a pantry, are already way too filled/full.
Luckily I already have a quite-but-not-crazy-posh black vinegar that I really like. It's from Japan:
'Orihoro Jukeei Brown Rice Black Vinegar'.
I bought one bottle years ago, because I disliked the taste of cheap Chinese dark vinegar.
It was a bit of a gamble but it paid off: I haven't used any other Asian-style black vinegar since.
Cabbage- Have you ever tried Taiwan cabbage (flat cabbage) in place of common round cabbage? Texture is a little less coarse. Very good shredded in Vietnamese salads.
Yes, I buy the conehead cabbage at a weekly farmers market (spring- fall) that is outside my front door in Philadelphia. I roast that one. They also sell the red napa, but I've not tried it yet.
I am so excited about the vinegar! We put Chinese black vinegar in our soups all the time. It also helps with leg cramps. I can't wait to try the vinegars you mentioned --I have a bao vinegar I bought at a Chinese market but it is not remarkable. I probably have about 15 bottles of different vinegars (Asian and aged Balsamic, plus a British malt, white and red Regina wine vinegars, etc).
I think if my husband took it upon himself to go through my bottles I would wonder if he was the same guy lol. And that's grounds for divorce! I think most of us have many bottles of soy sauce, Maggi, vinegar....).
I am looking forward to receiving it. Had to control myself and not buy more things. My nice husband just ordered the Tatung rice cooker/steamer. I have a zojirushi, but I want to play around with the steaming part of the Tatung. I can already imagine the lovely soups with vinegar I will be having!
Hi Andrea, first of I apologize for interrupting the interesting comments.
Although ive enjoyed your recipes, your midweek gems and learned a lot, only I cant find the time to read them. Is there a link to manage subscription and unsubscribe?
Hi Lena, there is an "unsubscribe" link in the post at the bottom. Look for it to manage. your subscription. It's in all Substack posts. Sorry to see you go. Come back whenever you'd like!
We have always bought the Ore-Ida brand, besides a more potato flavor they have a very short ingredient list. Not the extra crispy type, but just the usual fries. I have tried other brands, however to us the Ore-Ida fries are winners.
As for frozen fries: I just don't eat them enough to ever have gone that route.
The few times I have fries I just cut up one or two potatoes, let them soak in cold water, then deep-fry the dried(!) chips for five minutes at 135C, let them cool off and deep-fry them again at 175C, again for five minutes.
That sounds like a lot of faff but it's mostly waiting, and the hands-on part isn't much work.
I used to make fries for my family when I was a teenager! And order them out as an adult. But now, not so much. Many people love the frozen fries.
For this recipe, I wanted to focus on something other than the fries.
The oreida fries are my favorite! I love frozen fries, but handmaking them is what I prefer if I have time.
I can't keep buying new pots and bottles of this and that, since my three very long kitchen shelves, plus two cupboards and a pantry, are already way too filled/full.
Luckily I already have a quite-but-not-crazy-posh black vinegar that I really like. It's from Japan:
'Orihoro Jukeei Brown Rice Black Vinegar'.
I bought one bottle years ago, because I disliked the taste of cheap Chinese dark vinegar.
It was a bit of a gamble but it paid off: I haven't used any other Asian-style black vinegar since.
The Japanese black rice vinegar sounds amazing Jan! At this stage in our cooking lives it’s wiser to wisely choose what to add to our kitchens.
Cabbage- Have you ever tried Taiwan cabbage (flat cabbage) in place of common round cabbage? Texture is a little less coarse. Very good shredded in Vietnamese salads.
Love Taiwan cabbage and use it all the time. I've been meaning to talk about it. Thanks for the reminder.
Conehead cabbage is amazing too. Have you tried it? There's a red napa that I love too but I rarely see.
Yes, I buy the conehead cabbage at a weekly farmers market (spring- fall) that is outside my front door in Philadelphia. I roast that one. They also sell the red napa, but I've not tried it yet.
Thanks for the Vietnam travel tip! We are heading there this year!! 50-year Anniversary of the fall of Saigon ... looking forward to more tips.
Ah, that will be one heck of a trip. When are you going? I wonder how the Hanoi government will handle the event.
Ah yea, government, it will be interesting. We plan to go either July or August. Let me know of any tips for sensitive stomachs.
I am so excited about the vinegar! We put Chinese black vinegar in our soups all the time. It also helps with leg cramps. I can't wait to try the vinegars you mentioned --I have a bao vinegar I bought at a Chinese market but it is not remarkable. I probably have about 15 bottles of different vinegars (Asian and aged Balsamic, plus a British malt, white and red Regina wine vinegars, etc).
What Mala Market sells is remarkably good. I have a lot of vinegars too, and they don’t go bad!
This happened decades ago but a friend of mine had started going out with a guy who was into organising and throwing out stuff.
One day she came home from work and saw three empty vinegar bottles in the sink.
When asked, the guy said he was still cleaning those bottles and that he had emptied them into the sink, because the vinegar had looked 'murky'.
I can't remember if (or imagine that) she stayed long with the guy but she (and me...) dined out on that story for years and years.
Precious story. He would have had to be quite a charmer for her to stick with him for long!
I think if my husband took it upon himself to go through my bottles I would wonder if he was the same guy lol. And that's grounds for divorce! I think most of us have many bottles of soy sauce, Maggi, vinegar....).
I am looking forward to receiving it. Had to control myself and not buy more things. My nice husband just ordered the Tatung rice cooker/steamer. I have a zojirushi, but I want to play around with the steaming part of the Tatung. I can already imagine the lovely soups with vinegar I will be having!
You have quite a kitchen full of fun things, Marion! Tatung is like the National rice cooker I grew up with. Easy and reliable.
Hi Andrea, first of I apologize for interrupting the interesting comments.
Although ive enjoyed your recipes, your midweek gems and learned a lot, only I cant find the time to read them. Is there a link to manage subscription and unsubscribe?
Thanks!
Lena
Hi Lena, there is an "unsubscribe" link in the post at the bottom. Look for it to manage. your subscription. It's in all Substack posts. Sorry to see you go. Come back whenever you'd like!
We have always bought the Ore-Ida brand, besides a more potato flavor they have a very short ingredient list. Not the extra crispy type, but just the usual fries. I have tried other brands, however to us the Ore-Ida fries are winners.