Experiments in tinkering and thought

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Steak Frites

Today we tackle a classic.  I am not going to claim that it is an improvement, or the best version ever, but I did have some fun trying variations around the batter used for making the fries.  For the steak, I usually try to go as simple as possible and let the meat speak as it should.

So I wanted to get fries that were ideally crispy and flavourful. Generally speaking, when I have made fries that are simply fried, or even double fried, they would end up crisp for a very short time, generally about 5-10 minutes, and then become moist.  Some of the best crispy fries that I have had were very crispy and nicely flavoured, over at Poulet Bronzé, strangely enough Sushi Saint Jean also had delicious fries (but terrible everything else).  So to get them to be crispy, we need to batter them, and I experimented a bit with some batter.

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