Fresh Bread...

...In 5 minutes each day, without kneading. I will be trying this.

French Fries

This weekend, I made french fries, from scratch, for the first time. Crunchy and delicious, they were.

I don't own a fryer, so I used a deep wok-style skillet half filled with vegetable oil. More, and you risk an overflow when the fries go in. Avoid that.

Cut the fries into 1/4 inch slices. Flip and stack the slices, and cut them into 1/4 widths.

Heat the oil to about 375, which is approximately '7' on my electric stove.

Gently throw in about 2 potatoes worth of fries.

Cook until they reach 'blonde'. Slightly yellow, a bit raw in the middle. It should take 3-5 minutes. Take 'em out and put them on a cookie sheet to cool for at least 10 minutes. Repeat with the rest of the raw fries.

When the entire batch has gone through the first stage, take the first batch and toss it back into the oil until done. They will get crispy and firm and golden. They are done when they reach the stage you like. Take them out and lightly salt. Add any other seasonings you like immediately. The oil will spread the flavor for you.

A single batch will take approximately 20 minutes to complete, counting the 10 minute downtime. That's about the speed of baking frozen fries, and only a bit more work that can be done while you prepare the rest of the meal.

Double cooking is the way to go.

Pulled Pork Finishing Sauce

Found here.

The Finishing Sauce I use is as follows:

1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes

Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients.

I use it in one of those clear Ketchup bottles you can get from Wally World for about $0.99. Snip a little bit larger hole out of the spout with a pair of scissors. Once all your ingredients are mixed together, put your finger over the top, and shake vigorously.

Randomly squirt this over warm freshly pulled Pork, then kind of mix it up with gloved hands. This adds very little heat (despite the Red Pepper) and mellows out the stronger, gamier parts of the Shoulder. The Vinegar also helps break it down even more for some REAL juiicy pork.

Personally, I eat it just like that, but your guests can add whatever "Q sauce they prefer once it's on their plates or bun!

If you've never done Pulled Pork with a "Finishing Sauce" before, you're in for a real treat!!!! It's the secret ingredient that alot of Quer's don't know about, and part of the reason people at my 'Q Parties say "they've never had Pulled Pork that tasted this good, before!".

Jeff