Hi,
What is poutan? I got no clue when I googled it.
Thanks,
Nancy
----- Original Message -----
From: "Jude DaShiell" <[email protected]>
To: <[email protected]>
Sent: Monday, November 18, 2013 9:50 PM
Subject: Re: [CnD] French fry preference - Re: French fry cutter
I like both kinds of fries but for different purposes. The thicker ones
can be made into poutan and are good for chili cheese fries, the thinner
ones maybe take a little salt but I wouldn't put sauces on match stick
fries and not expect them to break.
On Mon, 18 Nov 2013, Charles Rivard wrote:
If I want something that thick, I might as well have a baked potato. To
me,
fries are to be thin and crispy, not mushy in the middle.
---
Shepherds are the best beasts, but Labs are a close second.
----- Original Message ----- From: "W" <[email protected]>
To: <[email protected]>
Sent: Sunday, November 17, 2013 7:06 PM
Subject: Re: [CnD] French fry cutter
> Well I guess different people like different things. I like my fries
> thick.
> I guess you could say I like steak fries or potato wedges.
>
>
> -----Original Message-----
> From: Cookinginthedark [mailto:[email protected]]
> On
> Behalf Of Charles Rivard
> Sent: Sunday, November 17, 2013 7:06 PM
> To: [email protected]
> Subject: Re: [CnD] French fry cutter
>
> I have seen French fry cutters like that, but the only complaint I have
> with
> them is that you cannot cut a big potato into full length fries. I
> don't
> want short fries. I like them long and thin.
>
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jude <[email protected]>
Avoid the Gates Of Hell, use Linux!
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