I inherited a potato ricer from my mother - who got it from her
mother.
They are still fairly common kitchen items today. I bought one just
a few years ago. It would have come from either Canadian Tire's or
Loblaw's housewares section, not some specialty shop.
I can recall seeing my grandmother churning milk to get butter.
Actually one churns heavy cream not milk to make butter.
I've made butter by just shaking a jar of cream until it turns
to butter and buttermilk... I was probably in my 20's or so at
the time... :)
Roslind's dad used to fasten a container of cream to the back of his
tractor and make butter effortlessly while working the fields.
Another fry sauce ...
MMMMM-----Meal-Master - formatted by MMCONV 2.10
Title: Flemish Frites - Belgian Fries With Andalouse Sauce
Categories: Belgian, Potatoes, Sauces, Condiments
Servings: 4
1 c mayonnaise
2 TB tomato paste
2 TB minced red onion
1 TB minced green bell pepper
1 TB minced red bell pepper
1 TB fresh lemon juice
1/4 ts salt
3 lb russet potatoes, peeled and
cut into 1/4-inch strips
4 c olive oil for frying, or as
needed
salt to taste
Belgian fries are cooked twice for a soft middle and crisp outside
and served with a mayo sauce called 'Andalouse' that can be best
described as vaguely similar to Thousand Island dressing. The sauce
makes a great chip dip or vegetable dip as well. Be sure to use
firm, fresh potatoes. Bring the sauce to room temperature before
serving.
Stir mayonnaise, tomato paste, red onion, green bell pepper, red
bell pepper, lemon juice, and salt together in a bowl. Cover the
Andalouse sauce with plastic wrap and refrigerate 8 hours to
overnight.
Heat oil in a deep-fryer or large saucepan to 300 degrees F (150
degrees C). Submerge potato strips in a bowl of ice water; rinse
potatoes in several changes of cold water until water in the bowl is
clear. Drain potatoes and pat dry.
Working in batches, fry potatoes in the hot oil until just cooked
through but still white, about 5 minutes. Transfer fries to a
paper-towel lined plate to drain. Bring oil back to temperature
between batches. Cool potatoes to room temperature, about 30
minutes.
Increase oil temperature to 375 degrees F (190 degrees C). Working
in batches, fry the potatoes again until deep golden, 5 to 10
minutes more. Transfer fries to a paper-towel lined plate to drain.
Season fries with salt and serve with Andalouse sauce. Cook's Note:
Prepare the sauce the night before. It takes time for the flavors to
meld. Allow the sauce to come to room temperature for serving.
Fries can be cut and rinsed hours ahead of time and left in a bowl
of cold water for use later in the day. Once fries have received
their first fry they can sit for an hour at room temperature. This
works well when trying to time dinner preparations!
Recipe by: 6kids3cats
From: Allrecipes.Com
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Cheers
Jim
... Queen Abolishes Democracy: 'Enough of This Nonsense!'
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