On 16-Mar-2010, Gene > wrote:

> On Tue, 16 Mar 2010 02:21:50 GMT, "Brick"
> > wrote:

.. . .

>
> I use russets Brick. I rinse them well, hand cut with skin on, and pat
> dry well.
>
> 1st fry is at 275-300 till almost limp. I then set them aside to cool.
>
> 2nd fry at 375. They are done when they reach the desired doneness or
> float, which ever you prefer.
>
> For me, perfect.
>
> It also helps LOTS if you can fry them in BEEF LARD. Bad for you I
> know, but once a year I say, F*ck it:.
>
> Duck fat might be tasty, but I do not know for sure.
>
> Gene

I've made my best fries exactly like that Gene albeit with canola oil.
I think I know where I can get some hog lard, but it's 40 miles one
way.

--
Brick (Youth is wasted on young people)