The other day while at the Farmers Market I had a hankering for some fries. I had decided right then and there that I would pop over to the diner to satisfy that craving (and toss in a burger for good measure) after picking up all my produce and meat.
However, when visiting the butcher I spied some fresh bacon displayed. Suddenly, images of BLTs began floating in my head and the idea of a burger quickly became a faint memory.
Mmmm bacon.
Then my frugality set in and I realized that instead of spending $15 bucks at a restaurant I could pick up some of that bacon, a couple of potatoes and whip that shit up myself. After having the butcher wrap up half a pound of the thickly sliced smoked bacon, I headed over to the fruit and veg stand to grab some taters and other yummies. As I was picking out the potatoes, I was deciding how to slice them up. My mother was always partial to making her motherland’s British-style ‘chips’ – fat, soggy and drenched in vinegar, which have their merits, for sure. However, I knew that what I wanted were some nice shoestrings – or as close as I could get. Images of having to slice up potatoes into those fine strings began to haunt my grumbling belly. No way could I wait a second longer to enjoy my meal and with that I decided to pop into the local Sur La Table and pick up one a handy appliance to assist me in my time of need.
Sur La Table has some good, knowledgeable staff working for them, and if you are lucky, you can find someone to whom you can profess your cheapness to as well. I found luck on this run and was promptly taken to the mandolin/slicer area of the shop. After checking out several different options, including a one-use-only fry slicer, I finally decided on the cheapest Mandolin in the joint – an OXO Mandolin sliver – which set me back about $30.
I got that baby home and proceeded to get my lunch going. With the bacon in the skillet, I tackled the fries. Once they were peeled and ready to go, I loaded them up on the slicer, which was sitting at an angle, ready to go. Initially, I used the food handler which was provided. This doohickey allows you to stab the food with some tines attached to a handle to keep your fingers as far away from the blade as possible. However, I found that a potato does not work well with this add-on and quickly abandoned it (in fact, I have let to find anything that works well with this piece). After a few adjustments in the blade position, I was finally able to find the perfect setting to get the fries in my mind’s eye.
However, I did find that cutting the fries was much more time consuming that I anticipated. I found myself fantasizing about that one-use french fry cutter – the kind that looks like a giant garlic crusher, where a potato is loaded and pushed through all at once, leaving you with evenly cut fries within seconds. Maybe someday I will justify that one-use tool, but for the time being, I have to make my slicer work.
The fries came out great, fried up in the other skillet in a couple of inches of oil, served crispy with a delicious BLT.
Now, if only I had a deep fryer…..
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