#curry fries

[fieriframes]

[Image: A person holding a sign. Caption: I've got some curry fries.]

[friesandsalt]

Curry and mango chili fries in the streets of Tarragona.

[polaroidtransfers]

Best damn curry fries ever!

[dearaimee]

Got a hammock for the screen porch, sometimes deck when the weather is nice and bugs aren't out. It also folds up wicked small so I can turn it into a hammock seat and take it camping! (Two pups in this photo, lol)

Also date night with hayes. I just wanted a fun drink and ended up with a pretty gin one. This place is a sister spot to their location in Portsmouth (two other versions of this restaurant closed back in the day). Sitting out on their patio parking lot reminded me of their OG location that predated the restaurant. It was called Station, and it was just window service in an old gas station, a tiny corner lot in downtown Portsmouth. You ordered at the window, someone brought your food/drink out to your picnic table in the parking lot. This is where they first served those amazing curry fries! Where I fell in love with them, lol. Plus canned beer, wine, and iced coffee spiked with blueberry liqueur. This was back in 2012, it was only open in the summer. Man, I loved the summer of 2012. Station closed when the land got bought out and turned into multi million dollar condos. I know I'm a curmudgeon but I miss the old Portsmouth, lolz.

[bestrestaurantsnyc-blog]

BOKKSU - Memories of Hokkaido - White Chocolate! curated by Michelin Star Chef Sono

September's BOKKSU is 'MEMORIES OF HOKKAIDO' featuring white chocolate as a recurring flavor and hojicha tea. This BOKKSU is curated by Michelin Star Chef Sono of Kyo Ya restaurant in New York City! I'll be sure to remember to pay him a visit when I'm nearby his restaurant soon. As always, you Read more at http://bestrestaurantsinnyc.xyz/2017/09/24/bokksu-memories-of-hokkaido-white-chocolate-curated-by-michelin-star-chef-sono/

[rpsandcicobooks]

Recipe for the Weekend: Father's Day Fries

This weekend we're looking forward to some time with our dads... If you want to treat your old man to something special on Sunday (and we don't just mean a cold beer and the TV remote!), then why not cook him these delicious looking Father's Day Fries? This recipe is taken from the tempting new book by Laura Washburn, simply titled Fries and filled with all sorts of tasty tricks to pimp up the potato, sweet potato, parsnip, pumpkin and celeriac into the ultimate comfort food.

We'd love to see your fries and the guys you made them for, so tag us in your photos on Twitter or Instagram using #fathersdayfries and our favorite fries will win a copy of the book on Monday!

classic fries

3–4 large floury potatoes, all roughly the same size

vegetable or sunflower oil

sea salt flakes

SERVES 4 AS A SIDE

Peel the potatoes and trim on all sides to get a block. Cut the block into slices about 1-cm/3⁄8-in. thick, then cut the slices again to get chips.

Put the potatoes into a bowl of iced water for at least 5 minutes, to remove excess starch and prevent sticking when frying.

Fill a large saucepan one-third full with the oil or, if using a deep-fat fryer, follow the manufacturer’s instructions.

Heat the oil to 375°F (190°C) or until a cube of bread browns in 30 seconds.

Drain the potatoes and dry very well. Working in batches, fry about a handful of potatoes at a time. Place the potatoes in a frying basket (or use a slotted metal spoon) and lower into the hot oil carefully. Fry for 4 minutes. Remove and drain on paper towels. Repeat until all of the potatoes have been fried.

Just before serving, skim any debris off the top of the cooking oil and reheat to the same temperature. Fry as before, working in batches, but only cook until crisp and golden, about 2 minutes. Remove and drain on paper towels. Repeat until all of the potatoes have been fried.

Sprinkle with the salt flakes and serve.

curry fries

This is a British chip-shop staple that’s hugely popular. The sauce is usually a powdered mix but, when made from scratch, it does elevate this well above the average. Depending on how hot you like your curry, adjust the curry-powder heat in the recipe and if lots of fiery chilli is desired, add a good pinch of chilli flakes as well. Great with an ice-cold lager.

Classic Fries (see recipe above)

CURRY SAUCE

2 tablespoons vegetable oil

1 onion, grated

1 apple, peeled and grated

1 garlic clove, crushed

2-cm/ ¾-in. piece of fresh ginger, peeled and grated

2 tablespoons medium-hot curry powder

1 teaspoon turmeric

1 teaspoon paprika

2 teaspoons ground cumin

½ teaspoon ground coriander

1 tablespoon plain/all-purpose flour

500 ml/2 cups chicken or vegetable stock

1 teaspoon Worcestershire sauce

1 tablespoon tomato purée/paste

freshly squeezed lemon juice and/or sugar, to taste

SERVES 4

Prepare the curry sauce. Heat the oil in a large non-stick frying pan/skillet with the onion. Cook over a medium heat, stirring occasionally, until aromatic, 3–5 minutes.

Add the apple, garlic, ginger, curry powder, turmeric, paprika, ground cumin and ground coriander and cook, stirring for about 1 minute.

Add the flour, add a splash more oil if it is very dry, and cook, stirring continuously for another 1 minute.

While stirring, gradually pour in the stock and stir until well blended. Bring just to the boil, then lower the heat to a simmer. Stir in the Worcestershire sauce and tomato purée/paste and simmer for 15 minutes. Taste. Depending on preference, add some lemon juice for more acidity or a pinch of sugar to sweeten, or both.

Transfer to a blender and whizz until smooth. Set aside while you prepare the fries, according to the recipe above.

To serve, reheat the curry sauce. Mound the fries on a platter and pour over the sauce. Serve immediately.

For more fantastic fries recipes, check out the new book Fries by Laura Washburn, available here.

Happy Father's Day Dads!

[walkinglivingbreathing]

[rnanqo]

I really need bman's curry fries right now

take me home