Discussion:
Tips for frying french fries?
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Spanks
2024-10-26 21:17:17 UTC
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Permalink
I saw the recipe of Mummychunk for Smash Burgers and was thinking o
trying it out tomorrow. I am also thinking of trying to fry som
french fries for the 1st time

What oil temperature should I use? I went to the state fair and aske
one of the famous vendors what oil they use and they said Peanut oil

Any other tricks to get the fries nice, beautiful and crispy??

Thank Yo
Hank Rogers
2024-10-26 21:21:00 UTC
Reply
Permalink
I saw the recipe of Mummychunk for Smash Burgers and was thinking of
trying it out tomorrow.  I am also thinking of trying to fry some
french fries for the 1st time.
What oil temperature should I use?  I went to the state fair and asked
one of the famous vendors what oil they use and they said Peanut oil?
Any other tricks to get the fries nice, beautiful and crispy???
Thank You
Some here say high oleic sunflower oil is the only oil you should use.
Mike Duffy
2024-10-27 04:23:33 UTC
Reply
Permalink
Post by Hank Rogers
What oil temperature [...] I [...] famous [...] asked [...]
state fair [...] what oil they use and they said Peanut oil?
When you end a sentence with statement syntax and interrogative
punctuation, are you trying to affect an aural 'valley girl'
accent, or are you not sure what they said?
Post by Hank Rogers
Any other tricks to get the fries nice, beautiful and crispy???
Peanut oil is not a trick for any of those. Peanut oil is a trick
to make the oil last longer before it makes everything taste burnt.
Post by Hank Rogers
Some here say high oleic sunflower oil is the only oil you should use.
It depends on the temperature. Higher temps degrade oil quicker
regardless of the oil provenance. Commercial vendors simultaneously
'famous' yet still stuck at the 'state fair' level usually have a bin
of almost done fries they can heat up in hotter oil for those
of discriminate taste who are willing to remain standing while
the fries are re-heated. To make oil last longer, this bin of
almost-cooked fries is cooked at lower temperatures during
slacker times, such as when the clientele are still lost
in a maze of mirrors or playing 'corn-hole'.
BryanGSimmons
2024-10-27 12:37:01 UTC
Reply
Permalink
Post by Mike Duffy
Post by Hank Rogers
What oil temperature [...] I [...] famous [...] asked [...]
state fair [...] what oil they use and they said Peanut oil?
When you end a sentence with statement syntax and interrogative
punctuation, are you trying to affect an aural 'valley girl'
accent, or are you not sure what they said?
Post by Hank Rogers
Any other tricks to get the fries nice, beautiful and crispy???
Peanut oil is not a trick for any of those. Peanut oil is a trick
to make the oil last longer before it makes everything taste burnt.
Post by Hank Rogers
Some here say high oleic sunflower oil is the only oil you should use.
It depends on the temperature. Higher temps degrade oil quicker
regardless of the oil provenance. Commercial vendors simultaneously
'famous' yet still stuck at the 'state fair' level usually have a bin
of almost done fries they can heat up in hotter oil for those
of discriminate taste who are willing to remain standing while
the fries are re-heated. To make oil last longer, this bin of
almost-cooked fries is cooked at lower temperatures during
slacker times, such as when the clientele are still lost
in a maze of mirrors or playing 'corn-hole'.
The higher an oil is in polyunsaturated fatty acids, the more quickly it
will degrade. Saturated fats are very, very stable. Monounsaturated
fats (like the oleic acid dominant in HO sunflower, avocado and olive
oils) are fairly stable. Polyunsaturates are not very stable, the worst
oil being grapeseed, and the second worst being soybean. Peanut oil
tastes OK, but it's not much cheaper than HO sunflower, which is better
in every way.
https://en.wikipedia.org/wiki/Peanut_oil
--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

"Most of the food described here is nauseating.
We're just too courteous to say so."
-- Cindy Hamilton
Citizen Winston Smith
2024-10-26 22:40:34 UTC
Reply
Permalink
I saw the recipe of Mummychunk for Smash Burgers and was thinking of
trying it out tomorrow.  I am also thinking of trying to fry some
french fries for the 1st time.
What oil temperature should I use?  I went to the state fair and asked
one of the famous vendors what oil they use and they said Peanut oil?
Any other tricks to get the fries nice, beautiful and crispy???
Thank You
Double fry them:

https://www.youtube.com/shorts/lELNLeBGFPs?feature=share

https://www.youtube.com/shorts/DnpjUDHnUlg?feature=share
Daniel
2024-10-27 08:30:20 UTC
Reply
Permalink
I saw the recipe of Mummychunk for Smash Burgers and was thinking of
trying it out tomorrow. I am also thinking of trying to fry some
french fries for the 1st time.
What oil temperature should I use? I went to the state fair and asked
one of the famous vendors what oil they use and they said Peanut oil?
Any other tricks to get the fries nice, beautiful and crispy???
Thank You
I've never used peanut oil but I asked the five guys fry cook and they
use peanut oil. I can't say that the oil is the culprit.

Over the course of many cooking videos, I've learned - by osmosis - of
boiling the fries in water for 2-3 minutes prior to dumping into the
oil.

This gets the fries at a cooking temperature and the outer part of the
fry is pre-cooked. Also, the starches are released out of the fry
exterior at this time, so when frying - you don't get that burned starch
flavor and appearance. The fries have a golden-brown exterior when
cooked when the exterior is pre-cooked in water.

It works well and my wife eats the hell out of the fries whenever I make
them.

So you get the crunchy exterior and the soft, mashed potato'ey
consistency on the inside.

I also boil the potatoes in a brine so that they absorb a bit of that
sodium.

I recently saw a video of a guy who took fries into a bag and shakes it
like hell before air-frying. The exterior of the fries get a bit beat up
and they give a 'battered' appearance and crunch after cooking.

Daniel
jmcquown
2024-10-27 13:21:28 UTC
Reply
Permalink
Post by Daniel
Over the course of many cooking videos, I've learned - by osmosis - of
boiling the fries in water for 2-3 minutes prior to dumping into the
oil.
This gets the fries at a cooking temperature and the outer part of the
fry is pre-cooked. Also, the starches are released out of the fry
exterior at this time, so when frying - you don't get that burned starch
flavor and appearance. The fries have a golden-brown exterior when
cooked when the exterior is pre-cooked in water.
It works well and my wife eats the hell out of the fries whenever I make
them.
So you get the crunchy exterior and the soft, mashed potato'ey
consistency on the inside.
I also boil the potatoes in a brine so that they absorb a bit of that
sodium.
Daniel
You could go to all that trouble. I certainly hope you've patted those
brined in salted water potatoes dry before dropping them in hot oil
because water and hot oil doesn't mix. Splatter!

Or you could simply twice-fry them. They are known as Belgian Fries.
First, simply fry them in batches in 325F vegetable oil. (Peanut oil is
not required.) Fry the potatoes 4-5 minutes until the potatoes are
tender, not browned and crisp. Remove with a strainer or slotted spoon
and drain them well on paper towels. Bring the oil back up to temp and
fry them again until they are golden brown and crisp outside. Strain,
drain, sprinkle with salt and they're done.

Jill
Mike Duffy
2024-10-27 17:04:03 UTC
Reply
Permalink
Post by Daniel
I also boil the potatoes in a brine so that
they absorb a bit of that sodium.
I certainly hope you've patted those brined in
salted water potatoes dry before dropping them in hot oil
because water and hot oil doesn't mix. Splatter!
Trump could revoke Daniel's 'Fry Cook' pin for such behaviour.
gm
2024-10-27 18:04:57 UTC
Reply
Permalink
Post by Mike Duffy
Post by Daniel
I also boil the potatoes in a brine so that
they absorb a bit of that sodium.
I certainly hope you've patted those brined in
salted water potatoes dry before dropping them in hot oil
because water and hot oil doesn't mix. Splatter!
Trump could revoke Daniel's 'Fry Cook' pin for such behaviour.
You Canucks *sure* are "obsessed" with THE DONALD...

Shouldn't you *instead* be "fretting" about your rapidly failing PM
"Judy" Trudeau*...???

[ *aka the bastard spawn of Fidel Castro... ]

--
GM
Citizen Winston Smith
2024-10-27 19:51:15 UTC
Reply
Permalink
Post by gm
Post by Mike Duffy
Post by Daniel
I also boil the potatoes in a brine so that
they absorb a bit of that sodium.
I certainly hope you've patted those brined in
salted water potatoes dry before dropping them in hot oil
because water and hot oil doesn't mix.  Splatter!
Trump could revoke Daniel's 'Fry Cook' pin for such behaviour.
You Canucks *sure* are "obsessed" with THE DONALD...
Shouldn't you *instead* be "fretting" about your rapidly failing PM
"Judy" Trudeau*...???
[ *aka the bastard spawn of Fidel Castro... ]
--
GM
+1!

https://www.fraserinstitute.org/blogs/new-federal-legislation-should-remind-canadians-of-orwells-1984

Now, a new piece of federal legislation—Bill C-63, the Online Harms
Act—seeks to control language and grant government power to punish
citizens for what the government deems to be unfavourable speech.

The government has sold Bill C-63 as a way to promote the online safety
of Canadians, reduce harms, and ensure the operators of social media
services are held accountable. In reality, however, the bill is Orwell’s
Big Brother concept brought to life, where government controls
information and limits free exchange. The legislation seeks to punish
citizens not just for what the governments deems as “hate speech” but
also grants the state power to bring Canadians before tribunals on
suspicion that they might say something hateful in the future. Not
surprisingly, many have raised concerns about the constitutionality of
the Bill, which will surely be tested in court.

Put differently, the Bill dictates that citizens may not only be
punished for speech crimes, but also punished when another person or
group of individuals believes they are likely to commit such a crime.
The legislation outlines punishment mechanisms at the government’s
disposal, including electronic monitoring devices, house arrest or jail
time. Frighteningly, if the government doesn’t like what you say or even
suspects they won’t like what you might say, then you could face serious
repercussions.

That sounds eerily similar to Orwell’s concept of the Thought Police. In
1984, a secret police force investigates and punishes “thoughtcrimes,”
which are personal and political thoughts unapproved by the state. The
Thought Police monitor citizens and arrest anyone who engages in such
crimes, to prevent personal autonomy and freedom of thought, thus
providing the state with immense power and control over the populace.

The big government approach inherent in the Online Harms Act and others
is antithetical to the idea of personal freedom. Famed English
philosopher J.S. Mill was particularly observant in recognizing the
perils of controlling and punishing speech government officials deem
“dangerous.” In his book On Liberty, Mill stated “If any opinion is
compelled to silence, that opinion may, for aught we can certainly know,
be true. To deny this is to assume our own infallibility. Secondly,
though the silenced opinion be an error, it may, and very commonly does,
contain a portion of the truth; and since the general of prevailing
opinion on any subject is rarely or never the whole truth, it is only by
the collision of adverse opinions that the remainder of the truth has
any chance of being supplied.”

Orwell’s famous novel provides a guidebook for what governments should
avoid doing at all costs. Unfortunately, hints of 1984 have seeped into
government policy in Canada today. The erosion of personal freedom is
not something we should take for granted anymore.
D
2024-10-27 22:23:26 UTC
Reply
Permalink
Post by gm
Post by Mike Duffy
Post by Daniel
I also boil the potatoes in a brine so that
they absorb a bit of that sodium.
I certainly hope you've patted those brined in
salted water potatoes dry before dropping them in hot oil
because water and hot oil doesn't mix. Splatter!
Trump could revoke Daniel's 'Fry Cook' pin for such behaviour.
You Canucks *sure* are "obsessed" with THE DONALD...
Shouldn't you *instead* be "fretting" about your rapidly failing PM
"Judy" Trudeau*...???
[ *aka the bastard spawn of Fidel Castro... ]
--
GM
Excuse me... his name is actually spelled Turdeau! Apologies to all
canadians out there!
jmcquown
2024-10-27 19:03:59 UTC
Reply
Permalink
Post by Daniel
I also boil the potatoes in a brine so that
they absorb a bit of that sodium.
I certainly hope you've patted those brined in
salted water potatoes dry before dropping them in hot oil
because water and hot oil doesn't mix. Splatter!
Trump
(snipped) Sick and tired of hearing political crap injected into posts
about cooking.

Jill
Bruce
2024-10-27 19:15:38 UTC
Reply
Permalink
Post by jmcquown
Post by Daniel
I also boil the potatoes in a brine so that
they absorb a bit of that sodium.
I certainly hope you've patted those brined in
salted water potatoes dry before dropping them in hot oil
because water and hot oil doesn't mix. Splatter!
Trump
(snipped) Sick and tired of hearing political crap injected into posts
about cooking.
Back to birdies!
--
Bruce
<https://emalm.com/?v=SQqZJ>
Graham
2024-10-27 19:30:17 UTC
Reply
Permalink
Post by Bruce
Post by jmcquown
Post by Daniel
I also boil the potatoes in a brine so that
they absorb a bit of that sodium.
I certainly hope you've patted those brined in
salted water potatoes dry before dropping them in hot oil
because water and hot oil doesn't mix. Splatter!
Trump
(snipped) Sick and tired of hearing political crap injected into posts
about cooking.
Back to birdies!
and cats!
Bruce
2024-10-27 19:33:40 UTC
Reply
Permalink
Post by Graham
Post by Bruce
Post by jmcquown
Post by Daniel
I also boil the potatoes in a brine so that
they absorb a bit of that sodium.
I certainly hope you've patted those brined in
salted water potatoes dry before dropping them in hot oil
because water and hot oil doesn't mix. Splatter!
Trump
(snipped) Sick and tired of hearing political crap injected into posts
about cooking.
Back to birdies!
and cats!
Your favourite animals!
--
Bruce
<https://emalm.com/?v=SQqZJ>
Hank Rogers
2024-10-27 19:43:27 UTC
Reply
Permalink
Post by Daniel
I also boil the potatoes in a brine so that
they absorb a bit of that sodium.
I certainly hope you've patted those brined in
salted water potatoes dry before dropping them in hot oil
because water and hot oil doesn't mix.  Splatter!
Trump
(snipped)  Sick and tired of hearing political crap injected into posts
about cooking.
Jill
Indeed. I think it's time for injecting some nice hummingbird pics, your
Majesty.
Citizen Winston Smith
2024-10-27 20:54:43 UTC
Reply
Permalink
Post by Hank Rogers
Trump
(snipped)  Sick and tired of hearing political crap injected into
posts about cooking.
Jill
Indeed. I think it's time for injecting some nice hummingbird pics, your
Majesty.
Oh you wanted MOAR TRUMP MAGA news, no problemo:


https://thelibertydaily.com/far-left-media-launches-all-trump-hitler-blitzkrieg/

This week, the far-left corporate media hate machine unleashed a
‘blitzkrieg’ of propaganda against the American people, a clear sign of
desperation as polls increasingly point toward a favorable outcome for
former President Trump this November.

New data from Bloomberg shows the story count for “Trump Hitler” in MSM
jumped to a mindboggling 5,500 this week – the most massive total count
in the ten years Deep State muppets in MSM have called Trump a
Hitler/Nazi. This is a clear indication that Biden-Obama-Harris radicals
and their billionaire funders are getting increasingly desperate.

https://rumble.com/v5k1hod-live-trump-holds-a-rally-at-the-iconic-madison-square-garden-in-new-york-10.html

President Donald J. Trump, 45th President of the United States of
America, will deliver remarks at a rally in New York, New York, on
Sunday, October 27, 2024, at 5:00PM EDT.

PolskiTechnikWynalazca
6 hours ago
Trump victory be not only for USA , this victory be for all world


PatriotMountainMan
12 hours ago
Democrats who oppose the Electoral College do so to permanently allow
the 4 largest States of CA, TX, FL, and NY to ALWAYS select the
President of the United States, instead of all 50 States!




PolskiTechnikWynalazca
6 hours ago
Polish For Trump , good luck Mr. President


Trump is True! Vote TRUMP MAGA 😇🙏❤️
Citizen Winston Smith
2024-10-27 20:02:56 UTC
Reply
Permalink
(snipped)  Sick and tired of hearing political crap injected into posts
about cooking.
Jill
TOUGH FUCKING LUCK, BULLY BITCH:


https://news.yahoo.com/news/parents-came-illegally-m-voting-093000644.html

Like millions of people living in the United States, Abigail Solorzano’s
parents came to the country illegally.

Crossing the southern border after a long journey from Nicaragua more
than three decades ago, they surrendered to the authorities, claimed
asylum and raised their daughter in their new home in the Miami suburbs.

Now, Abigail is one of a growing number of Latinos who think people like
her parents should be turned away.

“You don’t know their background,” she says, of the millions of illegal
migrants who have arrived in the US under the Biden administration. “We
don’t know what they’re doing. It’s scary.”

“My parents did come illegally. But they went through the process when
they were here. They got caught, [and] they went through the proper
steps to become legalised.”


The Telegraph met Abigail at the Alpha and Omega megachurch in Florida –
a vast complex more similar to a concert venue than a traditional place
of worship, where thousands of Latinos meet each Sunday. Like her, most
of them are supporting Donald Trump.

Polls show that Kamala Harris will be lucky to win half of the Latino
population at this election, a fall from the 66 per cent support Joe
Biden picked up in 2020.

Trump has experienced an unprecedented surge among voters who were
previously considered safely Blue. In Arizona and Nevada, two of the key
battlegrounds, the rightward shift in Latino opinion could be enough to
win him the White House.

Trump’s core message on illegal migration has had surprising resonance
with voters whose families themselves crossed the southern border and
made the US their home.

Alberto Delgado, the pastor at Alpha and Omega, arrived penniless from
Cuba aged 15 and has since built a multi-million dollar Christian empire
that broadcasts his sermons across Florida and South America each week.

During Trump’s 2016 campaign, he was appointed as an adviser to the
president on Christian and Hispanic issues, and attended monthly summits
at the White House during his first term. A portrait of the two men
hangs in a corridor at the back of the church.

“The country cannot absorb this amount of people at once,” he says.
“There are legal manners of arriving. And even though we, as Christians,
must help those that are already here, something has to be done because
of the high level of criminality.

“The gangs, the delinquency…where are we going to put all the people?
That’s why we lean towards Trump.”
D
2024-10-27 22:25:38 UTC
Reply
Permalink
Post by Daniel
I also boil the potatoes in a brine so that
they absorb a bit of that sodium.
I certainly hope you've patted those brined in
salted water potatoes dry before dropping them in hot oil
because water and hot oil doesn't mix. Splatter!
Trump
(snipped) Sick and tired of hearing political crap injected into posts about
cooking.
Jill
Are you sick and tired of the truth as well? ;)
Citizen Winston Smith
2024-10-28 19:21:12 UTC
Reply
Permalink
Post by D
Post by Daniel
I also boil the potatoes in a brine so that
they absorb a bit of that sodium.
I certainly hope you've patted those brined in
salted water potatoes dry before dropping them in hot oil
because water and hot oil doesn't mix.  Splatter!
Trump
(snipped)  Sick and tired of hearing political crap injected into
posts about cooking.
Jill
Are you sick and tired of the truth as well? ;)
My sense is it's some kind of unnaturally acquired immunity in play.

TDS has a near identical sociopathy factor.
D
2024-10-28 21:13:21 UTC
Reply
Permalink
Post by Citizen Winston Smith
Post by D
Post by Daniel
I also boil the potatoes in a brine so that
they absorb a bit of that sodium.
I certainly hope you've patted those brined in
salted water potatoes dry before dropping them in hot oil
because water and hot oil doesn't mix.  Splatter!
Trump
(snipped)  Sick and tired of hearing political crap injected into posts
about cooking.
Jill
Are you sick and tired of the truth as well? ;)
My sense is it's some kind of unnaturally acquired immunity in play.
TDS has a near identical sociopathy factor.
Ahh, that would explain it! Well, hopefully, once our lord wins in a week
or so, TDS will fade into the background once they start to see the riches
that will follow once he puts his plans and the political machinery into
action! =)
Citizen Winston Smith
2024-10-28 21:44:39 UTC
Reply
Permalink
Post by D
Post by Citizen Winston Smith
Post by D
Post by Daniel
I also boil the potatoes in a brine so that
they absorb a bit of that sodium.
I certainly hope you've patted those brined in
salted water potatoes dry before dropping them in hot oil
because water and hot oil doesn't mix.  Splatter!
Trump
(snipped)  Sick and tired of hearing political crap injected into
posts about cooking.
Jill
Are you sick and tired of the truth as well? ;)
My sense is it's some kind of unnaturally acquired immunity in play.
TDS has a near identical sociopathy factor.
Ahh, that would explain it! Well, hopefully, once our lord wins in a
week or so, TDS will fade into the background once they start to see the
riches that will follow once he puts his plans and the political
machinery into action! =)
I think they're planning a national temper tantrum in case that happens.
honestly it could make the George Floyd riots look tame by comparison,
sad to say.

That benefits no one. :-(
D
2024-10-29 12:52:06 UTC
Reply
Permalink
Post by Citizen Winston Smith
Post by D
Post by Citizen Winston Smith
Post by D
Post by Daniel
I also boil the potatoes in a brine so that
they absorb a bit of that sodium.
I certainly hope you've patted those brined in
salted water potatoes dry before dropping them in hot oil
because water and hot oil doesn't mix.  Splatter!
Trump
(snipped)  Sick and tired of hearing political crap injected into posts
about cooking.
Jill
Are you sick and tired of the truth as well? ;)
My sense is it's some kind of unnaturally acquired immunity in play.
TDS has a near identical sociopathy factor.
Ahh, that would explain it! Well, hopefully, once our lord wins in a week
or so, TDS will fade into the background once they start to see the riches
that will follow once he puts his plans and the political machinery into
action! =)
I think they're planning a national temper tantrum in case that happens.
honestly it could make the George Floyd riots look tame by comparison, sad to
say.
That benefits no one. :-(
True. I will pray that there will be no riots, and that everyone will be
peaceful!
Citizen Winston Smith
2024-10-29 17:16:33 UTC
Reply
Permalink
Post by D
Post by Citizen Winston Smith
Post by D
Post by Citizen Winston Smith
Post by D
Post by Daniel
I also boil the potatoes in a brine so that
they absorb a bit of that sodium.
I certainly hope you've patted those brined in
salted water potatoes dry before dropping them in hot oil
because water and hot oil doesn't mix.  Splatter!
Trump
(snipped)  Sick and tired of hearing political crap injected into
posts about cooking.
Jill
Are you sick and tired of the truth as well? ;)
My sense is it's some kind of unnaturally acquired immunity in play.
TDS has a near identical sociopathy factor.
Ahh, that would explain it! Well, hopefully, once our lord wins in a
week or so, TDS will fade into the background once they start to see
the riches that will follow once he puts his plans and the political
machinery into action! =)
I think they're planning a national temper tantrum in case that
happens. honestly it could make the George Floyd riots look tame by
comparison, sad to say.
That benefits no one. :-(
True. I will pray that there will be no riots, and that everyone will be
peaceful!
Prayer it is, so mote it be.
D
2024-10-29 21:12:07 UTC
Reply
Permalink
Post by Citizen Winston Smith
Post by D
Post by Citizen Winston Smith
Post by D
Post by Citizen Winston Smith
Post by D
Post by Daniel
I also boil the potatoes in a brine so that
they absorb a bit of that sodium.
I certainly hope you've patted those brined in
salted water potatoes dry before dropping them in hot oil
because water and hot oil doesn't mix.  Splatter!
Trump
(snipped)  Sick and tired of hearing political crap injected into
posts about cooking.
Jill
Are you sick and tired of the truth as well? ;)
My sense is it's some kind of unnaturally acquired immunity in play.
TDS has a near identical sociopathy factor.
Ahh, that would explain it! Well, hopefully, once our lord wins in a week
or so, TDS will fade into the background once they start to see the
riches that will follow once he puts his plans and the political
machinery into action! =)
I think they're planning a national temper tantrum in case that happens.
honestly it could make the George Floyd riots look tame by comparison, sad
to say.
That benefits no one. :-(
True. I will pray that there will be no riots, and that everyone will be
peaceful!
Prayer it is, so mote it be.
Amen!

Citizen Winston Smith
2024-10-27 19:45:42 UTC
Reply
Permalink
https://x.com/MichaelPruser/status/1850501003566563561


Michael Pruser
@MichaelPruser
Take a gamble ... on a $7.95 steak dinner.

Nevada's nighttime update is in, but Clark County early in-person voting
is absent. Bet the pass line and rolled box cars. Damn.

🔴Republicans - 229,148
🔵Democrats - 198,979
🟡Others - 144,070

There was a lower volume today (expected), and without the Clark EV
number, we'll end the day flat from yesterday. R +30,169.

Tomorrow's numbers will be very small; mail will be minimal because it's
Sunday, and early in-person voting will only be available in Clark and
Washoe.
BryanGSimmons
2024-10-27 18:46:54 UTC
Reply
Permalink
Post by Daniel
Over the course of many cooking videos, I've learned - by osmosis - of
boiling the fries in water for 2-3 minutes prior to dumping into the
oil.
This gets the fries at a cooking temperature and the outer part of the
fry is pre-cooked. Also, the starches are released out of the fry
exterior at this time, so when frying - you don't get that burned starch
flavor and appearance. The fries have a golden-brown exterior when
cooked when the exterior is pre-cooked in water.
It works well and my wife eats the hell out of the fries whenever I make
them.
So you get the crunchy exterior and the soft, mashed potato'ey
consistency on the inside.
I also boil the potatoes in a brine so that they absorb a bit of that
sodium.
Daniel
You could go to all that trouble.  I certainly hope you've patted those
brined in salted water potatoes dry before dropping them in hot oil
because water and hot oil doesn't mix.  Splatter!
Or you could simply twice-fry them.  They are known as Belgian Fries.
First, simply fry them in batches in 325F vegetable oil.  (Peanut oil is
not required.)  Fry the potatoes 4-5 minutes until the potatoes are
tender, not browned and crisp.  Remove with a strainer or slotted spoon
and drain them well on paper towels.  Bring the oil back up to temp and
fry them again until they are golden brown and crisp outside.  Strain,
drain, sprinkle with salt and they're done.
In 2024, only a really poor person or a pig would fry in vegetable (soy)
oil.
Jill
--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

"Most of the food described here is nauseating.
We're just too courteous to say so."
-- Cindy Hamilton
Hank Rogers
2024-10-27 18:48:15 UTC
Reply
Permalink
Post by Daniel
Over the course of many cooking videos, I've learned - by osmosis - of
boiling the fries in water for 2-3 minutes prior to dumping into the
oil.
This gets the fries at a cooking temperature and the outer part of the
fry is pre-cooked. Also, the starches are released out of the fry
exterior at this time, so when frying - you don't get that burned starch
flavor and appearance. The fries have a golden-brown exterior when
cooked when the exterior is pre-cooked in water.
It works well and my wife eats the hell out of the fries whenever I make
them.
So you get the crunchy exterior and the soft, mashed potato'ey
consistency on the inside.
I also boil the potatoes in a brine so that they absorb a bit of that
sodium.
Daniel
You could go to all that trouble.  I certainly hope you've patted those
brined in salted water potatoes dry before dropping them in hot oil
because water and hot oil doesn't mix.  Splatter!
Or you could simply twice-fry them.  They are known as Belgian Fries.
First, simply fry them in batches in 325F vegetable oil.  (Peanut oil is
not required.)  Fry the potatoes 4-5 minutes until the potatoes are
tender, not browned and crisp.  Remove with a strainer or slotted spoon
and drain them well on paper towels.  Bring the oil back up to temp and
fry them again until they are golden brown and crisp outside.  Strain,
drain, sprinkle with salt and they're done.
Jill
I thought your Majesty did not ever deep fry anything.
BryanGSimmons
2024-10-27 18:51:35 UTC
Reply
Permalink
Post by Hank Rogers
Post by Daniel
Over the course of many cooking videos, I've learned - by osmosis - of
boiling the fries in water for 2-3 minutes prior to dumping into the
oil.
This gets the fries at a cooking temperature and the outer part of the
fry is pre-cooked. Also, the starches are released out of the fry
exterior at this time, so when frying - you don't get that burned starch
flavor and appearance. The fries have a golden-brown exterior when
cooked when the exterior is pre-cooked in water.
It works well and my wife eats the hell out of the fries whenever I make
them.
So you get the crunchy exterior and the soft, mashed potato'ey
consistency on the inside.
I also boil the potatoes in a brine so that they absorb a bit of that
sodium.
Daniel
You could go to all that trouble.  I certainly hope you've patted
those brined in salted water potatoes dry before dropping them in hot
oil because water and hot oil doesn't mix.  Splatter!
Or you could simply twice-fry them.  They are known as Belgian Fries.
First, simply fry them in batches in 325F vegetable oil.  (Peanut oil
is not required.)  Fry the potatoes 4-5 minutes until the potatoes are
tender, not browned and crisp.  Remove with a strainer or slotted
spoon and drain them well on paper towels.  Bring the oil back up to
temp and fry them again until they are golden brown and crisp
outside.  Strain, drain, sprinkle with salt and they're done.
Jill
I thought your Majesty did not ever deep fry anything.
Canned menudo is much improved by frying at 325F in soybean oil!
--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

"Most of the food described here is nauseating.
We're just too courteous to say so."
-- Cindy Hamilton
Daniel
2024-10-27 22:08:38 UTC
Reply
Permalink
Post by jmcquown
Post by Daniel
Over the course of many cooking videos, I've learned - by osmosis - of
boiling the fries in water for 2-3 minutes prior to dumping into the
oil.
This gets the fries at a cooking temperature and the outer part of the
fry is pre-cooked. Also, the starches are released out of the fry
exterior at this time, so when frying - you don't get that burned starch
flavor and appearance. The fries have a golden-brown exterior when
cooked when the exterior is pre-cooked in water.
It works well and my wife eats the hell out of the fries whenever I make
them.
So you get the crunchy exterior and the soft, mashed potato'ey
consistency on the inside.
I also boil the potatoes in a brine so that they absorb a bit of that
sodium.
Daniel
You could go to all that trouble. I certainly hope you've patted
those brined in salted water potatoes dry before dropping them in hot
oil because water and hot oil doesn't mix. Splatter!
Yeah I skipped that step. I do let the potatoes drain before putting
into the oil.

Also, I didn't mention the BBQ grill has a range burner on the side. I
typically take the oil out there, using a pot for the oil. I don't
actually have a fryer. If it's windy out, the grill is brought into the
garage.

Yeah it's quite seldom when making fries, so I will go through the
ordeal.
Post by jmcquown
Or you could simply twice-fry them. They are known as Belgian
Fries. First, simply fry them in batches in 325F vegetable oil.
(Peanut oil is not required.) Fry the potatoes 4-5 minutes until the
potatoes are tender, not browned and crisp. Remove with a strainer or
slotted spoon and drain them well on paper towels. Bring the oil back
up to temp and fry them again until they are golden brown and crisp
outside. Strain, drain, sprinkle with salt and they're done.
Never heard of Belgian Fries until now. What breed of potato do you use?

Daniel
jmcquown
2024-10-27 22:56:45 UTC
Reply
Permalink
Post by Daniel
Post by jmcquown
Or you could simply twice-fry them. They are known as Belgian
Fries. First, simply fry them in batches in 325F vegetable oil.
(Peanut oil is not required.) Fry the potatoes 4-5 minutes until the
potatoes are tender, not browned and crisp. Remove with a strainer or
slotted spoon and drain them well on paper towels. Bring the oil back
up to temp and fry them again until they are golden brown and crisp
outside. Strain, drain, sprinkle with salt and they're done.
Never heard of Belgian Fries until now. What breed of potato do you use?
Daniel
Russets. You want a very high starch potato.

Jill
Daniel
2024-10-28 00:51:21 UTC
Reply
Permalink
Post by jmcquown
Post by Daniel
Post by jmcquown
Or you could simply twice-fry them. They are known as Belgian
Fries. First, simply fry them in batches in 325F vegetable oil.
(Peanut oil is not required.) Fry the potatoes 4-5 minutes until the
potatoes are tender, not browned and crisp. Remove with a strainer or
slotted spoon and drain them well on paper towels. Bring the oil back
up to temp and fry them again until they are golden brown and crisp
outside. Strain, drain, sprinkle with salt and they're done.
Never heard of Belgian Fries until now. What breed of potato do you use?
Daniel
Russets. You want a very high starch potato.
Jill
Same here.

D
Spanks
2024-10-27 19:25:26 UTC
Reply
Permalink
Post by jmcquown
Post by Daniel
Over the course of many cooking videos, I've learned - by osmosi
- o
Post by jmcquown
Post by Daniel
boiling the fries in water for 2-3 minutes prior to dumping int
th
Post by jmcquown
Post by Daniel
oil
This gets the fries at a cooking temperature and the outer par
of th
Post by jmcquown
Post by Daniel
fry is pre-cooked. Also, the starches are released out of th
fr
Post by jmcquown
Post by Daniel
exterior at this time, so when frying - you don't get that burne
starc
Post by jmcquown
Post by Daniel
flavor and appearance. The fries have a golden-brown exterio
whe
Post by jmcquown
Post by Daniel
cooked when the exterior is pre-cooked in water
It works well and my wife eats the hell out of the fries wheneve
I mak
Post by jmcquown
Post by Daniel
them
So you get the crunchy exterior and the soft, mashed potato'e
consistency on the inside
I also boil the potatoes in a brine so that they absorb a bit o
tha
Post by jmcquown
Post by Daniel
sodium
Danie
You could go to all that trouble. I certainly hope you've patte
those
Post by jmcquown
brined in salted water potatoes dry before dropping them in hot oi
because water and hot oil doesn't mix. Splatter
Or you could simply twice-fry them. They are known as Belgia
Fries.
Post by jmcquown
First, simply fry them in batches in 325F vegetable oil. (Peanu
oil is
Post by jmcquown
not required.) Fry the potatoes 4-5 minutes until the potatoes ar
tender, not browned and crisp. Remove with a strainer or slotte
spoon
Post by jmcquown
and drain them well on paper towels. Bring the oil back up to tem
and
Post by jmcquown
fry them again until they are golden brown and crisp outside.
Strain,
Post by jmcquown
drain, sprinkle with salt and they're done
Jil
Thank You. Thanks to everyone else too. I am looking forward t
trying this out today along with the Smash Burgers


This is a response to the post seen at
http://www.jlaforums.com/viewtopic.php?p=677050188#67705018
Spanks
2024-10-28 06:59:35 UTC
Reply
Permalink
Post by Spanks
Post by jmcquown
Post by Daniel
Over the course of many cooking videos, I've learned - b
osmosis - o
Post by Spanks
Post by jmcquown
Post by Daniel
boiling the fries in water for 2-3 minutes prior to dumpin
into th
Post by Spanks
Post by jmcquown
Post by Daniel
oil
This gets the fries at a cooking temperature and the outer par
of th
Post by Spanks
Post by jmcquown
Post by Daniel
fry is pre-cooked. Also, the starches are released out of th
fr
Post by Spanks
Post by jmcquown
Post by Daniel
exterior at this time, so when frying - you don't get tha
burned starc
Post by Spanks
Post by jmcquown
Post by Daniel
flavor and appearance. The fries have a golden-brown exterio
whe
Post by Spanks
Post by jmcquown
Post by Daniel
cooked when the exterior is pre-cooked in water
It works well and my wife eats the hell out of the frie
whenever I mak
Post by Spanks
Post by jmcquown
Post by Daniel
them
So you get the crunchy exterior and the soft, mashed potato'e
consistency on the inside
I also boil the potatoes in a brine so that they absorb a bi
of tha
Post by Spanks
Post by jmcquown
Post by Daniel
sodium
Danie
You could go to all that trouble. I certainly hope you've patte
those
Post by Spanks
Post by jmcquown
brined in salted water potatoes dry before dropping them in ho
oil
Post by Spanks
Post by jmcquown
because water and hot oil doesn't mix. Splatter
Or you could simply twice-fry them. They are known as Belgia
Fries.
Post by Spanks
Post by jmcquown
First, simply fry them in batches in 325F vegetable oil. (Peanu
oil is
Post by Spanks
Post by jmcquown
not required.) Fry the potatoes 4-5 minutes until the potatoe
are
Post by Spanks
Post by jmcquown
tender, not browned and crisp. Remove with a strainer or slotte
spoon
Post by Spanks
Post by jmcquown
and drain them well on paper towels. Bring the oil back up t
temp and
Post by Spanks
Post by jmcquown
fry them again until they are golden brown and crisp outside.
Strain,
Post by Spanks
Post by jmcquown
drain, sprinkle with salt and they're done
Jil
Thank You. Thanks to everyone else too. I am looking forward t
trying this out today along with the Smash Burgers

Hi jmcquown. I took your advice and tried frying the french frie
twice. I cooked the fries on the accessory burner of my outdoor grill
I put all the fries in for the first cook and the temperature droppe
into the lower 200s so I just cooked them longer before I took the
out to let the oil heat back up.

For the second cooking I just put small batches in and they came ou
absolutely perfect. They were extremely tasty along with the smas
burgers that I tried after reading mummychunks recipe in another pos
here

I also made some Halloween cookies from another recipe here so it wa
a pretty full evening

Here are a couple photos and video that I did for my social media i
anybody is interested. If not, please just disregard

View the attachments for this post at
http://www.jlaforums.com/viewtopic.php?p=677159689#67715968


This is a response to the post seen at
http://www.jlaforums.com/viewtopic.php?p=677050188#67705018
D
2024-10-28 10:06:41 UTC
Reply
Permalink
Post by Daniel
Post by Daniel
Over the course of many cooking videos, I've learned - by
osmosis - of
Post by Daniel
boiling the fries in water for 2-3 minutes prior to dumping
into the
Post by Daniel
oil.
Post by jmcquown
Post by Daniel
This gets the fries at a cooking temperature and the outer part
of the
Post by Daniel
fry is pre-cooked. Also, the starches are released out of the
fry
Post by Daniel
exterior at this time, so when frying - you don't get that
burned starch
Post by Daniel
flavor and appearance. The fries have a golden-brown exterior
when
Post by Daniel
cooked when the exterior is pre-cooked in water.
Post by jmcquown
Post by Daniel
It works well and my wife eats the hell out of the fries
whenever I make
Post by Daniel
them.
Post by jmcquown
Post by Daniel
So you get the crunchy exterior and the soft, mashed potato'ey
consistency on the inside.
Post by jmcquown
Post by Daniel
I also boil the potatoes in a brine so that they absorb a bit
of that
Post by Daniel
sodium.
Post by jmcquown
Post by Daniel
Daniel
You could go to all that trouble. I certainly hope you've patted
those > > brined in salted water potatoes dry before dropping them in hot
oil > > because water and hot oil doesn't mix. Splatter!
Post by Daniel
Post by jmcquown
Or you could simply twice-fry them. They are known as Belgian
Fries. > > First, simply fry them in batches in 325F vegetable oil. (Peanut
oil is > > not required.) Fry the potatoes 4-5 minutes until the potatoes
are > > tender, not browned and crisp. Remove with a strainer or slotted
spoon > > and drain them well on paper towels. Bring the oil back up to
temp and > > fry them again until they are golden brown and crisp outside.
Strain, > > drain, sprinkle with salt and they're done.
Post by Daniel
Post by jmcquown
Jill
Thank You. Thanks to everyone else too. I am looking forward to
trying this out today along with the Smash Burgers.
Hi jmcquown. I took your advice and tried frying the french fries
twice. I cooked the fries on the accessory burner of my outdoor grill.
I put all the fries in for the first cook and the temperature dropped
into the lower 200s so I just cooked them longer before I took them
out to let the oil heat back up.
For the second cooking I just put small batches in and they came out
absolutely perfect. They were extremely tasty along with the smash
burgers that I tried after reading mummychunks recipe in another post
here.
I also made some Halloween cookies from another recipe here so it was
a pretty full evening.
Here are a couple photos and video that I did for my social media if
anybody is interested. If not, please just disregard.
http://www.jlaforums.com/viewtopic.php?p=677159689#677159689
http://www.jlaforums.com/viewtopic.php?p=677050188#677050188
And you didn't experience that the fries were cool on the outside, and
burning on the inside? This has happened to me once when I visited
Brussels. Very unpleasant.
Citizen Winston Smith
2024-10-28 19:05:50 UTC
Reply
Permalink
Post by Daniel
Post by Daniel
Over the course of many cooking videos, I've learned - by
osmosis - of
Post by Daniel
boiling the fries in water for 2-3 minutes prior to dumping
into the
Post by Daniel
oil.
Post by Daniel
This gets the fries at a cooking temperature and the outer
part
of the
Post by Daniel
fry is pre-cooked. Also, the starches are released out of the
fry
Post by Daniel
exterior at this time, so when frying - you don't get that
burned starch
Post by Daniel
flavor and appearance. The fries have a golden-brown exterior
when
Post by Daniel
cooked when the exterior is pre-cooked in water.
Post by Daniel
It works well and my wife eats the hell out of the fries
whenever I make
Post by Daniel
them.
Post by Daniel
So you get the crunchy exterior and the soft, mashed potato'ey
consistency on the inside.
Post by Daniel
I also boil the potatoes in a brine so that they absorb a bit
of that
Post by Daniel
sodium.
Post by Daniel
Daniel
You could go to all that trouble.  I certainly hope you've
patted
those > > brined in salted water potatoes dry before dropping them in hot
oil > > because water and hot oil doesn't mix.  Splatter!
Post by Daniel
Or you could simply twice-fry them.  They are known as Belgian
Fries. > > First, simply fry them in batches in 325F vegetable oil.
(Peanut
oil is > > not required.)  Fry the potatoes 4-5 minutes until the potatoes
are > > tender, not browned and crisp.  Remove with a strainer or slotted
spoon > > and drain them well on paper towels.  Bring the oil back up to
temp and > > fry them again until they are golden brown and crisp
outside. Strain, > > drain, sprinkle with salt and they're done.
Post by Daniel
Jill
Thank You.  Thanks to everyone else too.  I am looking forward to
trying this out today along with the Smash Burgers.
Hi jmcquown. I took your advice and tried frying the french fries
twice. I cooked the fries on the accessory burner of my outdoor grill.
I put all the fries in for the first cook and the temperature dropped
into the lower 200s so I just cooked them longer before I took them
out to let the oil heat back up.
For the second cooking I just put small batches in and they came out
absolutely perfect. They were extremely tasty along with the smash
burgers that I tried after reading mummychunks recipe in another post
here.
I also made some Halloween cookies from another recipe here so it was
a pretty full evening.
Here are a couple photos and video that I did for my social media if
anybody is interested.  If not, please just disregard.
http://www.jlaforums.com/viewtopic.php?p=677159689#677159689
http://www.jlaforums.com/viewtopic.php?p=677050188#677050188
Dang if you didn't flat nail those cookies!
Spanks
2024-10-28 18:49:09 UTC
Reply
Permalink
Post by D
Post by Daniel
Over the course of many cooking videos, I've learned - b
osmosis - o
boiling the fries in water for 2-3 minutes prior to dumpin
into th
oil
This gets the fries at a cooking temperature and the outer par
of th
fry is pre-cooked. Also, the starches are released out of th
fr
exterior at this time, so when frying - you don't get tha
burned starc
flavor and appearance. The fries have a golden-brown exterio
whe
cooked when the exterior is pre-cooked in water
It works well and my wife eats the hell out of the frie
whenever I mak
them
So you get the crunchy exterior and the soft, mashed potato'e
consistency on the inside
I also boil the potatoes in a brine so that they absorb a bi
of tha
sodium
Danie
You could go to all that trouble. I certainly hope you'v
patte
Post by D
Post by Daniel
those > > brined in salted water potatoes dry befor
dropping them in ho
Post by D
Post by Daniel
oil > > because water and hot oil doesn't mix. Splatter
Or you could simply twice-fry them. They are known as Belgia
Fries. > > First, simply fry them in batches in 325
vegetable oil. (Peanu
Post by D
Post by Daniel
oil is > > not required.) Fry the potatoes 4-5 minute
until the potatoe
Post by D
Post by Daniel
are > > tender, not browned and crisp. Remove with
strainer or slotte
Post by D
Post by Daniel
spoon > > and drain them well on paper towels. Bring th
oil back up t
Post by D
Post by Daniel
temp and > > fry them again until they are golden brown an
crisp outside
Post by D
Post by Daniel
Strain, > > drain, sprinkle with salt and they're done
Jil
Thank You. Thanks to everyone else too. I am looking forwar
t
Post by D
Post by Daniel
trying this out today along with the Smash Burgers
Hi jmcquown. I took your advice and tried frying the frenc
frie
Post by D
Post by Daniel
twice. I cooked the fries on the accessory burner of my outdoo
grill
Post by D
Post by Daniel
I put all the fries in for the first cook and the temperatur
droppe
Post by D
Post by Daniel
into the lower 200s so I just cooked them longer before I too
the
Post by D
Post by Daniel
out to let the oil heat back up
For the second cooking I just put small batches in and they cam
ou
Post by D
Post by Daniel
absolutely perfect. They were extremely tasty along with th
smas
Post by D
Post by Daniel
burgers that I tried after reading mummychunks recipe in anothe
pos
Post by D
Post by Daniel
here
I also made some Halloween cookies from another recipe here so i
wa
Post by D
Post by Daniel
a pretty full evening
Here are a couple photos and video that I did for my social medi
i
Post by D
Post by Daniel
anybody is interested. If not, please just disregard
View the attachments for this post at
http://www.jlaforums.com/viewtopic.php?p=677159689#67715968
This is a response to the post seen at
http://www.jlaforums.com/viewtopic.php?p=677050188#67705018
And you didn't experience that the fries were cool on the outside
and
Post by D
burning on the inside? This has happened to me once when I visite
Brussels. Very unpleasant
They had a little bit of time to cool while I was finishing off th
Smash Burgers. It was my 1st time making fries at home and I was ver
happy with the result. The idea about double frying them was a grea
idea. Thanks again to all of those who suggested it


This is a response to the post seen at
http://www.jlaforums.com/viewtopic.php?p=677050188#67705018
MummyChunk
2024-10-29 03:00:21 UTC
Reply
Permalink
Post by Citizen Winston Smith
Post by Daniel
Over the course of many cooking videos, I've learned - b
osmosis - o
boiling the fries in water for 2-3 minutes prior to dumpin
into th
oil
This gets the fries at a cooking temperature and the oute
par
of th
fry is pre-cooked. Also, the starches are released out of th
fr
exterior at this time, so when frying - you don't get tha
burned starc
flavor and appearance. The fries have a golden-brown exterio
whe
cooked when the exterior is pre-cooked in water
It works well and my wife eats the hell out of the frie
whenever I mak
them
So you get the crunchy exterior and the soft, mashed potato'e
consistency on the inside
I also boil the potatoes in a brine so that they absorb a bi
of tha
sodium
Danie
You could go to all that trouble.� I certainly hope you'v
patte
those > > brined in salted water potatoes dry befor
dropping them in ho
Post by Citizen Winston Smith
Post by Daniel
oil > > because water and hot oil doesn't mix.� Splatter
Or you could simply twice-fry them.� They are known as Belgia
Fries. > > First, simply fry them in batches in 325
vegetable oil
Post by Citizen Winston Smith
Post by Daniel
(Peanu
oil is > > not required.)� Fry the potatoes 4-5 minute
until the potatoe
Post by Citizen Winston Smith
Post by Daniel
are > > tender, not browned and crisp.� Remove with
strainer or slotte
Post by Citizen Winston Smith
Post by Daniel
spoon > > and drain them well on paper towels.� Bring th
oil back up t
Post by Citizen Winston Smith
Post by Daniel
temp and > > fry them again until they are golden brown an
cris
Post by Citizen Winston Smith
Post by Daniel
outside. Strain, > > drain, sprinkle with salt and they'r
done
Post by Citizen Winston Smith
Post by Daniel
Jil
Thank You.� Thanks to everyone else too.� I am looking forwar
t
Post by Citizen Winston Smith
Post by Daniel
trying this out today along with the Smash Burgers
Hi jmcquown. I took your advice and tried frying the frenc
frie
Post by Citizen Winston Smith
Post by Daniel
twice. I cooked the fries on the accessory burner of my outdoo
grill
Post by Citizen Winston Smith
Post by Daniel
I put all the fries in for the first cook and the temperatur
droppe
Post by Citizen Winston Smith
Post by Daniel
into the lower 200s so I just cooked them longer before I too
the
Post by Citizen Winston Smith
Post by Daniel
out to let the oil heat back up
For the second cooking I just put small batches in and they cam
ou
Post by Citizen Winston Smith
Post by Daniel
absolutely perfect. They were extremely tasty along with th
smas
Post by Citizen Winston Smith
Post by Daniel
burgers that I tried after reading mummychunks recipe in anothe
pos
Post by Citizen Winston Smith
Post by Daniel
here
I also made some Halloween cookies from another recipe here so i
wa
Post by Citizen Winston Smith
Post by Daniel
a pretty full evening
Here are a couple photos and video that I did for my social medi
i
Post by Citizen Winston Smith
Post by Daniel
anybody is interested.� If not, please just disregard
View the attachments for this post at
http://www.jlaforums.com/viewtopic.php?p=677159689#67715968
This is a response to the post seen at
http://www.jlaforums.com/viewtopic.php?p=677050188#67705018
Dang if you didn't flat nail those cookies
The pics and vids are great. Great job. Looks fantastic


This is a response to the post seen at
http://www.jlaforums.com/viewtopic.php?p=677050188#67705018
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