Barbecue Potato Crisps
So, the sports are going to sport soon... apparently in a bowl. I don't understand sports-games, but apparently the event requires snacks. This recipe is straight from one of Byron Talbott's videos. Watch it, and while you're there, Subscribe!
Byron also provides measurements... and I'm still trying to learn how those measury things work.
The basic steps are:
- thinly slice the potatoes - I used a food processor
- mix up that magic spice mix - smoky paprika, onion powder, garlic and salt
- fry them - I used peanut oil
- when they're starting to brown slightly, remove them and drain on kitchen roll.
- season them right away
- when they're cooled, dig in!
Experiment with the thickness of the potato slices. Paper thin chips are like pointy clouds that shatter on your tongue whereas thicker chips have a sturdy, hearty crunch.
Doughnuts
Fried carbs!!!!
Regular dough recipe with the addition of more sugar, barley malt powder, a whisper of cinnamon and nutmeg.
Mix, let raise and roll to 6mm (.25 inch).
Use a doughnut cutter or, simple ring cutters.
Peel the sheet of dough away leaving the cutouts. Re-roll the dough or form to other shapes.
Peanut oil is one of the best frying oils.
Use a deep fryer, or a pan and thermometer. 175C or 350F seems to work best for me.
Place gently in the oil and flip them as needed when they're that magical golden brown colour.
Remove from the oil and drain on paper towels. I also place newspaper underneath the paper towels to absorb more oil.
Make a glaze of icing sugar, vanilla, salt and water (or soy milk).
Mmmmm, sugar...
Dip the fried dough in glaze.
I also added cocoa powder and coffee to glaze and make a nice mocha drizzle.
Indulge, doughnuts are vegan ;) Mind = blown.