Fries with flair: Pommes frites are sizzling in Louisville; Pommes frites are sizzling in Louisville, by Erin Keane (Velocity; Jan. 18, 2011)
Lehman's frites ... undergo a multistage process that begins with the whole potato itself, selected, rinsed and hand-cut to a squared-off ¾-inch with the wall-mounted fry cutter in the kitchen — no bags of frozen crinkle-cuts in his kitchen. Then he rinses the raw fries to get rid of some of the starch, which results in a more even golden color. Then they're deep-fried in oil heated to 325 degrees Fahrenheit, blotted with paper towels to remove excess grease, and fried again at 375 degrees to achieve the perfect crisp. The frites are then finished with fleur de sel, a French sea salt.
The simple pleasures of beering locally. I'm older now, and simple beer pleasures are the most meaningful to me. They tend to be encountered locally. It is my aim to get unplugged and explore some of them, slowly and thoughtfully. I'd tell you where it's leading, except that I've no idea ... and that's the whole point of the journey: To find out.
Friday, January 21, 2011
Chef Josh on frites in Velocity.
Bank Street Brewhouse's Josh Lehman is featured along with other Louisville frites makers.
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