tony b Posted October 2, 2015 Report Share Posted October 2, 2015 Ketchup? Thought you were more continental than that! Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 2, 2015 Report Share Posted October 2, 2015 I'm with Tony b on this one. Gravy is a huge improvement over ketchup any day. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 2, 2015 Author Report Share Posted October 2, 2015 No no no, it makes the fries soggy!!!!!!!! Quote Link to comment Share on other sites More sharing options...
tony b Posted October 2, 2015 Report Share Posted October 2, 2015 Only if you don't eat them fast enough. Never had that problem! Actually what I meant in my "continental" comment was I prefer mayonnaise over ketchup on my fries. Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 2, 2015 Report Share Posted October 2, 2015 Actually what I meant in my "continental" comment was I prefer mayonnaise over ketchup on my fries. You definitely scared me away with that comment. Chicken gravy, beef gravy, pork gravy etc ........ That's the way to rock out fries. Of course they have to start out extra crispy so you have a creamy outside with a crunch then smooth potato inside. Dang it I'm making myself hungry. Quote Link to comment Share on other sites More sharing options...
bosco Posted October 2, 2015 Report Share Posted October 2, 2015 I dip ketchup with my hot sandwich. Ketchup and gravy with a hot turkey sandwich is magic. It may just be a Canadian thing lol. Mackenzie I have you're back on that one Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 2, 2015 Author Report Share Posted October 2, 2015 Some how I can't see dipping my fries in mayo, I think I'll stick with the Canadian way;) Quote Link to comment Share on other sites More sharing options...
PRippley Posted October 2, 2015 Report Share Posted October 2, 2015 MacK those fries look perfect, do you have an air fryer also? I can't remember who is using what! All I know is I have an air fryer and trying sous vide on my list now! <br /> PJ Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 2, 2015 Author Report Share Posted October 2, 2015 Deep fried in a pan, but I started with frozen fries. You will love sous vide once you get into it. Quote Link to comment Share on other sites More sharing options...
tomahawk66 Posted October 2, 2015 Report Share Posted October 2, 2015 Deep fried in a pan, but I started with frozen fries. You will love sous vide once you get into it. I'll second that! It's such a useful tool that allows you to do some amazing cooks. Especially with a KK to finish the food with a high temp sear! Personal favs for sous vide are duck confit (just ate again tonight in a salad) and (surprise suprise...) tomahawk thick cut steak!! But also eggs are easy and baby carrots are crazy tasty! Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
tony b Posted October 2, 2015 Report Share Posted October 2, 2015 Add another "me, too" on sous vide! The other thing that's amazing that no one has mentioned so far, is seafood! Salmon, sea bass, lobster, and shrimp have all be fantastic! Best way I've found to butter poach fish! Best poached eggs I've ever done! Only downside is that they take 50 minutes, but it's sooooo worth it! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 2, 2015 Author Report Share Posted October 2, 2015 This chicken cook is here for the long run, the bones are in a stock pot with, onion, celery, carrot from my garden, spices and set in the oven at 180F-200F for 10-12 hours or maybe even longer. Here is the carrot from my garden, guess I won't be sous videing any baby carrots this year. I let the stock brew in the oven most of the night, I'm about to strain it. It does smell gooood. That is another thing about natural chickens that I like, stock without all the added chemicals. Quote Link to comment Share on other sites More sharing options...
wilburpan Posted October 3, 2015 Report Share Posted October 3, 2015 Some how I can't see dipping my fries in mayo, I think I'll stick with the Canadian way;) Weirdly, the first time I was at a place where they provided mayo with fries was in Canada. Toronto, to be exact. Quote Link to comment Share on other sites More sharing options...
Poochie Posted October 3, 2015 Report Share Posted October 3, 2015 I'm still trying to get over putting peas on a sandwich! No thank you. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 3, 2015 Author Report Share Posted October 3, 2015 I couldn't resist the chicken stock pixs. The total time in the oven was 15-16 hours at 180F-200F. Managed to get 10 C of stock. Strained it through a metal stainer and right now I'm waiting for the fat to rise to the top. The dregs;) from which all this goodness came. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 3, 2015 Author Report Share Posted October 3, 2015 I'm still trying to get over putting peas on a sandwich! No thank you. Poochie, that is what is always put on any type of hot sandwich around here, it's a traditional thing. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 3, 2015 Author Report Share Posted October 3, 2015 Weirdly, the first time I was at a place where they provided mayo with fries was in Canada. Toronto, to be exact. I suppose I could try it but I'm not holding out much hope for the switch from ketchup to mayo on fries. Quote Link to comment Share on other sites More sharing options...
tony b Posted October 3, 2015 Report Share Posted October 3, 2015 It's pretty much the standard in Europe. All kinds of spins on it - garlic aioli, curry mayo, sriracha mayo, etc. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 3, 2015 Author Report Share Posted October 3, 2015 Now your talking, Tony. Quote Link to comment Share on other sites More sharing options...
tony b Posted October 4, 2015 Report Share Posted October 4, 2015 Knew I'd get yah, MacKenzie! Come over to the dark side, leave the ketchup behind! Quote Link to comment Share on other sites More sharing options...
