No, I’m Not Dead
I’m just not used to posting. I’m a creature of habit, and when the site goes down and I don’t post, I get into the habit of not posting. Bad Sam. Bad.
This evening I supped upon Belgian beer with Dennis and Dan. Barb, Caroline and Madalene were also over, but they supped upon no beer. They did however eat the fried potatoes we made. I’m fond of making ‘Bavarian Chips’, and so here is my little recipe.
Ingredients
- A few russet potatoes
- Vegetable oil, lots of it
- Salt
- Malt vinegar (optional)
- Ketchup
- Red Hot Cock Sauce (optional)
Procedure
Put the oil in a pot. Heat it up. If you have a cool deep frying appliance, use that. You want maybe an inch or two of oil in there. Aim for about 375 degrees F.
Cut up the potatoes into thin slices. The thinness is up to you. I like to cut them in about 3mm slices, but you can do a little thinner or thicker if you like. Experiment! Oh yeah, leave the skins on. You don’t even have to wash them if you don’t want. You are frying it in searing hot oil after all. But even if you wash them, leave the skins on. Peelers are for suckers.
Put the potatoes in the oil. Be careful because they will spatter, and they’ll try to stick together. Don’t put too many in at once, you want only enough so that the oil completely covers them all, you don’t want any sticking up. Now just stir and poke them for a few minutes until they start to look a bit golden brown. You can tell, they’ll look done. Then strain them out, either with a slotted spoon, or a handy wire grid, or something. Try to get most of the oil to drip back into the pot. Then put the chips on a plate with a paper towel on it. While they are nice and hot, shake some salt on there. Be careful, because they are fuck all hot, and will burn the crap out of you if you try to eat one now. Wait a minute, for the sake of your tongue.
After you’ve made some chips, put some ketchup in a little bowl. I like to add some Red Hot Cock Sauce to the ketchup to make it a bit spicy, but that is up to you. I also like to shake some malt vinegar over the chips, because that is delicious. But once again, your choice. That is the nice thing about making your own food, its all your choice!
Take the chips, dip them in the ketchup, and put them in your mouth. Chew and enjoy. I recommend pairing them with a hearty stout, like Guinness or Murphy’s.
Sunday 14 Dec 2003 | Sam | Personal
mmmmm…chips…(drool) they are too good!! it was wonderful to see you and m last nite. missed you lots with all the activity. i hope we can have more ale and chip nites this holiday season…you know like eggnog and family…ale and chips…theres a certain cheerful ring to it!
Well, I like ale, and I like chips, and I like you. So yes, we’ll have more ale and chips nights.
How was the beer thing last nite?
I’m unbelievably happy to see there is a product out there known as Red Hot Cock Sauce. Everything else today will seem better for knowing that. Thanks for the nice picture. (Where can I get some…?)
The sauce isn’t technically called red hot cock sauce, but I don’t know what it is really called, because I can’t read the writing on it. However, the sauce is bright red, very hot, and is labeled with a large, proud cock. I can think of only one name for such a sauce. You may be able to find it at the grocery store’s ‘asian’ section. Pretty much any asian/chinese grocery will also have it. It is basically the chinese ketchup, they use it on everything.