Wonderful bit of history! BTW, the Peru's Sacred Valley link doesn't seem to point anywhere, did you want to point readers somewhere? Cheers to the potato!
My wife and I first encountered cassoulet in Carcassonne. I make it on special occasions using duck confit from Rougié (cheaper than D'Artagnan) and Rancho Gordo tarbais beans. I like to use the leftover fat from the confit to make salted duck fat caramels for dessert. I'm not by any standard a good cook, but the caramels always get rave reviews.
My daughter gave me the two different containers of duck fat as Christmas stocking stuffers. I haven't yet used the Maple Leaf frozen version, but you have inspired me to try the Cornhusker Kitchens aerosol version in your potato chip recipe. I will report back on the results.
I remember going to Hearst Castle when I was six but haven’t been since. The tour then included indoors and out, upstairs and down. I was fascinated by the kitchen even way back then. I look forward to hearing about your visit.
I so enjoyed this delicious deep dive. The idea that there are 4,000 varieties of potato in Peru alone is astounding. And yet, we are lucky if we get three or four kinds to choose from at the supermarket. Here in Italy (where I am for a few more days), my favorite potatoes are yellow ones from outside of Avezzano, in Abruzzo. It's said that the low plains in which they are grown are an ancient lake bed, filled with minerals that give the potatoes their great flavor. Also, thanks for transporting me momentarily back to Saratoga Springs, where I went to college.
Two things: using duck fat to fry potatoes! One reason for my high cholesterol but thank god for modern meds to keep doing it! AND TWO--thank you thank you thank you for recommending my newsletter. I'm so grateful for your support. It means a lot sitting in a little room typing away into the void.
Potato chips are my favorite food! Some folks call me the chip queen. The best chips to me are thin, crunchy, salty, and have a fold in them! Never made my own, but sure enjoy them!
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Gonna need to try these, they look delicious!
:-)
Wonderful bit of history! BTW, the Peru's Sacred Valley link doesn't seem to point anywhere, did you want to point readers somewhere? Cheers to the potato!
Thanks, Nico, for your kind words and for my error with Peru's Sacred Valley link!
We have a restaurant in Prescott called The Barley hound and they serve duck fat french fries and duck fat hamburgers that are out of this world!
Coolio!
Using butter to make chips--that never occurred to me! It sounds menacing and wonderful. Also, thumbs up on Maldon salt. Fun post!
Thanks Lisa!
Another fascinating newsletter!
My wife and I first encountered cassoulet in Carcassonne. I make it on special occasions using duck confit from Rougié (cheaper than D'Artagnan) and Rancho Gordo tarbais beans. I like to use the leftover fat from the confit to make salted duck fat caramels for dessert. I'm not by any standard a good cook, but the caramels always get rave reviews.
My daughter gave me the two different containers of duck fat as Christmas stocking stuffers. I haven't yet used the Maple Leaf frozen version, but you have inspired me to try the Cornhusker Kitchens aerosol version in your potato chip recipe. I will report back on the results.
Do you suppose Jane Fonda eats potato chips?
I'll have to watch Grace & Frankie with a keen eye to check for potato chips, but I do know she is a huge martini fan . . . .
I remember going to Hearst Castle when I was six but haven’t been since. The tour then included indoors and out, upstairs and down. I was fascinated by the kitchen even way back then. I look forward to hearing about your visit.
I so enjoyed this delicious deep dive. The idea that there are 4,000 varieties of potato in Peru alone is astounding. And yet, we are lucky if we get three or four kinds to choose from at the supermarket. Here in Italy (where I am for a few more days), my favorite potatoes are yellow ones from outside of Avezzano, in Abruzzo. It's said that the low plains in which they are grown are an ancient lake bed, filled with minerals that give the potatoes their great flavor. Also, thanks for transporting me momentarily back to Saratoga Springs, where I went to college.
Happy to oblige!
Two things: using duck fat to fry potatoes! One reason for my high cholesterol but thank god for modern meds to keep doing it! AND TWO--thank you thank you thank you for recommending my newsletter. I'm so grateful for your support. It means a lot sitting in a little room typing away into the void.
“Duck fat potato chips” A magical incantation!
I had to look up "incantation" and I have to thank you for using it and I luv it! Teach me more words, oh, literary one . . . .
One of my favorite words this time of year, as the amount of daylight shrinks, is “crepuscular,” referring to animals that forage at dusk and dawn.
Bravo!
Another foodie word—"allotriophagy"—right back at ya!
Potato chips are my favorite food! Some folks call me the chip queen. The best chips to me are thin, crunchy, salty, and have a fold in them! Never made my own, but sure enjoy them!
So are you a fan of Mrs. Fisher's these days?
Like others better now. 😪