From Newsgroup: rec.food.cooking

I had some chicken wings. Everything I thought to use with them, we'd
already had recently or was spoiled.
My wife suggested potato wedges. I'd never made those in my life! It
turns out that they cook at the same temp for the same amount of time,
and they're prepared exactly the same way. At least ours were.
I did chuck the wedges under the broiler afterwards for four minutes.
I will do this again, more than once. Live and learn by desperation. ;)

<https://postimg.cc/bZnKPs0w>

leo


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From Newsgroup: rec.food.cooking

On 8/28/2025 9:59 PM, Leonard Blaisdell wrote:

I had some chicken wings. Everything I thought to use with them, we'd
already had recently or was spoiled.
My wife suggested potato wedges. I'd never made those in my life! It
turns out that they cook at the same temp for the same amount of time,
and they're prepared exactly the same way. At least ours were.
I did chuck the wedges under the broiler afterwards for four minutes.
I will do this again, more than once. Live and learn by desperation. ;)

<https://postimg.cc/bZnKPs0w>

leo

They look decent. I do similar in the air fryer. Spray a little oil on
them and then 20 minutes at 400 degrees.

Never did wings in it though, but often do thighs.
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From Newsgroup: rec.food.cooking

On 8/28/2025 8:59 PM, Leonard Blaisdell wrote:

I had some chicken wings. Everything I thought to use with them, we'd
already had recently or was spoiled.
My wife suggested potato wedges. I'd never made those in my life! It
turns out that they cook at the same temp for the same amount of time,
and they're prepared exactly the same way. At least ours were.
I did chuck the wedges under the broiler afterwards for four minutes.
I will do this again, more than once. Live and learn by desperation. ;)

<https://postimg.cc/bZnKPs0w>

Those potato wedges are dried out and burned. A convection cooker is a
shitty way to cook them. The wings would be a lot better fried as well. https://www.walmart.com/ip/PRESTO-FRY-DADDY/9219298>

leo

--Bryan
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From Newsgroup: rec.food.cooking

On 8/28/2025 9:59 PM, Leonard Blaisdell wrote:

I had some chicken wings. Everything I thought to use with them, we'd
already had recently or was spoiled.
My wife suggested potato wedges. I'd never made those in my life! It
turns out that they cook at the same temp for the same amount of time,
and they're prepared exactly the same way. At least ours were.
I did chuck the wedges under the broiler afterwards for four minutes.
I will do this again, more than once. Live and learn by desperation. ;)

<https://postimg.cc/bZnKPs0w>

leo

I always called those quarter fries. Thanks for the reminder, I really
should make them again sometime soon. :)

Jill
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From Newsgroup: rec.food.cooking

On 2025-08-29 3:59 p.m., Jill McQuown wrote:

On 8/28/2025 9:59 PM, Leonard Blaisdell wrote:

I did chuck the wedges under the broiler afterwards for four minutes.
I will do this again, more than once. Live and learn by desperation. ;)

<https://postimg.cc/bZnKPs0w>

leo

I always called those quarter fries.-a Thanks for the reminder, I really should make them again sometime soon. :)

In our family they were chips.

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From Newsgroup: rec.food.cooking

Dave Smith wrote on 8/29/2025 4:08 PM:

On 2025-08-29 3:59 p.m., Jill McQuown wrote:

On 8/28/2025 9:59 PM, Leonard Blaisdell wrote:

I did chuck the wedges under the broiler afterwards for four minutes.
I will do this again, more than once. Live and learn by desperation. ;)

<https://postimg.cc/bZnKPs0w>

leo

I always called those quarter fries.-a Thanks for the reminder, I
really should make them again sometime soon. :)

In our family they were chips.

And potato chips were "crisps", right?


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From Newsgroup: rec.food.cooking

On 8/29/2025 4:23 PM, Hank Rogers wrote:

Dave Smith wrote on 8/29/2025 4:08 PM:

On 2025-08-29 3:59 p.m., Jill McQuown wrote:

On 8/28/2025 9:59 PM, Leonard Blaisdell wrote:

I did chuck the wedges under the broiler afterwards for four minutes.
I will do this again, more than once. Live and learn by desperation. ;) >>>>
<https://postimg.cc/bZnKPs0w>

leo

I always called those quarter fries.|e-a Thanks for the reminder, I
really should make them again sometime soon. :)

You get *at least* 8 of them from a potato, so they should be pieces of eight.>>

In our family they were chips.

Mmm. Fish&chips.>

And potato chips were "crisps", right?

And both were fried, like they should be.

--Bryan
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From Newsgroup: rec.food.cooking

Bryan Simmons wrote on 8/29/2025 5:10 PM:

On 8/29/2025 4:23 PM, Hank Rogers wrote:

Dave Smith wrote on 8/29/2025 4:08 PM:

On 2025-08-29 3:59 p.m., Jill McQuown wrote:

On 8/28/2025 9:59 PM, Leonard Blaisdell wrote:

I did chuck the wedges under the broiler afterwards for four minutes. >>>>> I will do this again, more than once. Live and learn by
desperation. ;)

<https://postimg.cc/bZnKPs0w>

leo

I always called those quarter fries.|e-a Thanks for the reminder, I
really should make them again sometime soon. :)

You get *at least* 8 of them from a potato, so they should be pieces of eight.>>

In our family they were chips.

Mmm.a Fish&chips.>

And potato chips were "crisps", right?

And both were fried, like they should be.

In PURE high oleic sunflower oil!

None of that shitty canola or other nasty ass oils.

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From Newsgroup: rec.food.cooking

On 8/29/2025 6:38 PM, Hank Rogers wrote:

Bryan Simmons wrote on 8/29/2025 5:10 PM:

On 8/29/2025 4:23 PM, Hank Rogers wrote:

Dave Smith wrote on 8/29/2025 4:08 PM:

On 2025-08-29 3:59 p.m., Jill McQuown wrote:

On 8/28/2025 9:59 PM, Leonard Blaisdell wrote:

I did chuck the wedges under the broiler afterwards for four minutes. >>>>>> I will do this again, more than once. Live and learn by
desperation. ;)

<https://postimg.cc/bZnKPs0w>

leo

I always called those quarter fries.|arCU|e-a Thanks for the reminder, I >>>>> really should make them again sometime soon. :)

You get *at least* 8 of them from a potato, so they should be pieces
of eight.>>

In our family they were chips.

Mmm.-a Fish&chips.>

And potato chips were "crisps", right?

And both were fried, like they should be.

In PURE high oleic sunflower oil!

None of that shitty canola or other nasty ass oils.

Or chicken fat, or lard, or avocado, or clarified butter, or even peanut
oil. Canola is pretty bad, but soybean is the cheapest, shittiest oil.
High oleic sunflower oil has the advantage of being the most neutral,
when what you want is neutral. Peanut oil is pretty neutral as well. For savory foods, like fries, the best tasting (IMO) is chicken fat or
clarified butter. You're somewhere near Huntsvile, IIRC. Steak 'n Shake
fries their fries in pure beef tallow. $5.99 for a burger and fries. https://order.steaknshake.com/menu/steaknshake667/products/64375771

Frying has a bad rep. That's because stuff fried in shitty oil really
is bad, but if one fries in good fat, it's great. I'm not a nutcase
like RFK Jr. who claims that animal fats are the most healthful.
They're not. EVOO is great, while the fatty acid balance is not as good
as HOSO, there are other compounds in it that provide other benefits,
and for some things, one might enjoy the flavor of olive oil. Of course,
like unclarified butter, EVOO has stuff in it that scorches at frying temperatures. Flavor is where animal fats shine.

I really should, one of these days, clarify 2 pounds of butter, and use
it for frying. My wife could use it for frying beignets or donuts, and
I could use it only for potatoes, and totally unseasoned chicken wings.
Heck, for not much more than $20, one could make almost 5 pounds of
clarified butter. Folks here mostly think that I'm an insufferable,
elitist asshole. Imagine if I were deep frying in clarified butter.

--Bryan
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