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  1. #11
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    Apr 2005
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    Lol.
    This is great.
    I've been doing it for yeaaaaaaaaars.
    Lmao.
    I didn't have fries one day so I was like hey.. what the hell why not?

    and tried it. delicious lmao.

    BUT I don't put them in water first. i just skin potatoes, cut them up and then put them in the oil. I'll try your way though

  2. #12
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    Jun 2007
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    That's the normal way to make chips anyway. Instead of water. Fill the whole pot with oil. Then cook the chips like that. Then just take the chips out and you can keep re-using the oil.

  3. #13
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    thanks for the idea but im too lazy
    Next match: Ipswich (H) Sunday 4th November, 12.45pm.
    3535
    ta very much; esurient
    myspace

  4. #14
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    its healthier using the water isnt it ?

  5. #15
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    Probably lol.
    But I dont really care when I just want something goood to eat

  6. #16
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    Apr 2007
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    Scotland :)
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    Cool ill try that
    Watch Scrubs on Paramount its gd

  7. #17
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    Mar 2006
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    WARNING

    When you have blanched (par boiled in water) your potato slithers, it is essential for them to be completely cold and dry BEFORE frying them.
    This stops the oil catching on fire, caused by the evaporating water when it touches the oil at temperatures of about 200 'C
    --
    AppleYard
    Habbox USA Events Manager and HxFUS Forum Moderator.

    Post Count:
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  8. #18
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    Aug 2006
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    the way I do it, is buy cutting out the oil. I cut some potatoes so some are thick like chips but others are really thin so you can almost see through them, put them in a pan of oil, keep flipping them over and in 15 mins they will be done, if you like it healthier you can boil OR put some oil at the bottom of a small glass fire proof dish heat on 200 degrees celcius for 5-10 mins whilst chopping potatoes and bung them in the dish leave in oven for 10 mins, then put them in kitchen towel and squeeze all the oil off of them.

  9. #19
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    Feb 2005
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    I'm gunna do this tomorrow

  10. #20
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    Sep 2006
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    ooh i've done this before they are delicious!
    hi.
    .

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