/ck/ - Food & Cooking

Belgian street fries are just double fried, at two temperatures. Once at lower heat for a fluffy/soft inside, and again at high temperature for the crispy outside. Because they deal with a high volume, they can just keep two fryers going. If you're doing it at home, its a huge pain in the ass. If you can be fucked to double fry, serve them with samurai sauce, which is just belgian spicy mayonnaise. Its fucking great though.

Nope. I don't even react to poison ivy. My hypothesis is that it might be do to my childhood exposures. My parents moved around a lot, so before I was 10, Id lived in england, kenya, belgium, and georgia. I spent a fair bit of time outside, and ate a varied diet. I think my early exposure to a wide variety of potential allergens let my immune system get used to them. Or maybe I just won the genetic jackpot.

Sup /ck/

How do I make caramelize onions?