Comments on: Zubufries — French fries “double-fried” in lard…

By: Catherine

Catherine — Thu, 29 Dec 2011 03:04:53 +0000

Hi MM,

Ever heard of POUTINE? It is essentially french fries topped with cheese curds and then smothered with brown gravy… definitely not for dieters but if you love cheese, gravy and fries… then is something that will certainly tickle your tummy.

By: atbnorway

atbnorway — Fri, 14 Oct 2011 19:35:19 +0000

I worked at a vegetable processing plant here in Norway in 2002 and was assigned to man the conveyor belt for the potatoes so I got to see the process from dirty potatoes to packaging of frozen fries. About that sucrose MM mentioned in this post, I can only confirm that, yes, there was this white powder that our shift leader or supervisor put into a big vessel or solution bath where the cut potatoes passed through before going into the frying chamber then into a fast freeze chamber, then onto big crates to be transported to the packaging plant. It is not a mystery to me on how the billions of potatoes were peeled, hehehe. That’s a lot of potatoes to peel, right?

By: Marketman

Marketman — Wed, 12 Oct 2011 22:57:52 +0000

MP, you’ll have to ask them, we don’t actually determine what they carry… :)

By: MP

MP — Wed, 12 Oct 2011 21:16:21 +0000

MM, I hope the Zubuchon authorized dealer in Mercato will soon include your leaf lard in their items for sale.

By: Divine G.

Divine G. — Wed, 12 Oct 2011 17:42:48 +0000

As Cris K. was explaining the frying science that when frying the amylose is coming out of the potatoes and staying on its surface. It turned out that cornstarch is 25% amylose.

By: Divine G.

Divine G. — Wed, 12 Oct 2011 17:40:02 +0000

I just turned on the tv and America’s test kitcken is cooking french fries. Double fried using peanut oil then really wipe-dry the first fried potatoes then sprinkling 2tsp of cornstarch then fry again Then fried ribeye steak in 2Tbp oil until it turned brown on both sides and put butter with chopped chives salt pepper garlic cover with aluminum and let it rest. Serve the steak with the french fries. Looks delicious….

By: Marketman

Marketman — Wed, 12 Oct 2011 08:25:30 +0000

James, it seems totally inexplicable, really. When the first McDonald’s opened in Manila, everyone said Filipinos would snack there but never eat a meal there. But since then, McDonalds, Jollibee, etc. have sold billions of hamburgers, albeit many of them flavored with sugar, soy, etc. to cater to the local taste buds. They have, however, sold even more chicken and rice I suspect. And the Philippines was probably the first country where McDonalds ever served rice globally…

As for a “good sandwich” elsewhere, I am not sure where the reticence comes from. Everyone I tested the “Pork Belly Sandwich” with from high brow diners to our gardeners and pig pen managers loved it. But would they order it and pay for it? Hmmm…

Oddly, as a nation, we consume a ridiculously inordinate amount of sweet spaghetti… way overcooked noodles, sickly sweet tomato sauce, synthetic cheese and sliced hotdogs… but wouldn’t think to order a simple al dente spaghetti al pomodoro… :)

By: James

James — Wed, 12 Oct 2011 07:07:18 +0000

MM – it is very odd to me that pinoy will gobble down KFC, McDonald’s, Jollibee, etc. But, when faced with sandwiches elsewhere, they’ll complain about the bread.

Why do you think that is?

By: Mart

Mart — Wed, 12 Oct 2011 06:38:11 +0000

That’s some good looking fries MM!

@Isaac
Getting lard here in the US shouldn’t be that hard. Not sure about unhomogenized lard though. I thought lard was what you get after rendering pork fat so there wouldn’t be large bits/blobs floating on top and the result is a uniformly clear liquid (or semi-solid/solid depending on ambient/room temps).
Here is one place that sells lard: https://www.localharvest.org/open-kettle-leaf-lard-ready-to-use-C8350
Here is where I buy my tallow: https://www.grasslandbeef.com/Categories.bok?category=Grassland+Beef%3ATallow%2C+Marrow+%26+Broth+Products
And you can get duck fat from Amazon! : https://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=duck+fat&x=0&y=0

I haven’t tried double fried duck fat fries but I’ve read that they’re great.

By: corrine

corrine — Wed, 12 Oct 2011 04:31:34 +0000

I love sandwiches! Please put back your pork belly sandwich. Maybe, you can have a specific day when you serve those special sandwiches to manage customers’ expectations? Hope it’s Thursday!