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I swear I made these back in the 70s, but Julia cut them a different way...much more

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Joined: Dec 12, 2005


Posted to Thread #30217 at 2:57 pm on Apr 9, 2018

difficult that just slicing on a mandoline. This video makes it look really easy...especially since Jacques says you can do the prep 12 hours ahead. So it's just like par-cooking french fries so they get a great crisp on the second frying. But in this case, it's triple frying.


Although shaking that hot oil looked seriously dangerous.

Or am I hallucinating? I seem to recall Julia used a paring knife and cut them into small football size pieces. Or is that a different potato dish?


Jesus saves. Buddha recycles.

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