Odd

[NCHillbilly]

I decided to make bacon double deerburgers on Monday night. It was good, might have to do it again sometime.

 

[Cool Hand Luke]

Surprise Surprise! Looks excellent as usual . We had Popeyes fish sammiches, red beans & rice, coleslaw. Wasn't terrible

 

[the Lackster]

Always a solid choice! Looks killer 🤙

 

[bear claw]

Burger King ain't got nuttin on you. Looks good as usual man.

 

[NCHillbilly]

Burger King ain't got nuttin on you. Looks good as usual man.

I would hope not.

 

[Da Possum]

much better job on the pickle this time, that last hamburger was a disgrace

 

[DannyW]

I would hope not.

You have probably explained it a dozen times, but I haven't seen it.

Your fries always look so good. Fresh cut right? And how do you fry them?

 

[blood on the ground]

Unreal to think this time last year you were hardcore vegan! You have come a long way brother!

 

[KS Bow Hunter]

I think you just use the same picture over and over and over...

 

[tjchurch]

Man them taters look awesome.

 

[NCHillbilly]

You have probably explained it a dozen times, but I haven't seen it.

Your fries always look so good. Fresh cut right? And how do you fry them?

Those are fresh cut. I use frozen ones too, when I'm lazy.

Cut them and soak them in cold water for awhile to get some of the starch out. Fry them at just under 300* for a few minutes until they're blonde. Dump them out on a cooling rack, seperate them, and let them cool off. Then fry again at 350*-375* until they're crispy, and season them while they're hot.

 

[KS Bow Hunter]

Those are fresh cut. I use frozen ones too, when I'm lazy.

Cut them and soak them in cold water for awhile to get some of the starch out. Fry them at just under 300* for a few minutes until they're blonde. Dump them out on a cooling rack, seperate them, and let them cool off. Then fry again at 350*-375* until they're crispy, and season them while they're hot.

Same exact way I do it. One thing to remember, dry them off after soaking them or they will be poppin' all over the place!

 

[NCHillbilly]

Same exact way I do it. One thing to remember, dry them off after soaking them or they will be poppin' all over the place!

Yep. Definitely.

 

[ryork]

Odd.... just downright peculiar and strange...... Looks good!!

 

[Metro Trout]

Where’s the carrot?

 

[DannyW]

Those are fresh cut. I use frozen ones too, when I'm lazy.

Cut them and soak them in cold water for awhile to get some of the starch out. Fry them at just under 300* for a few minutes until they're blonde. Dump them out on a cooling rack, seperate them, and let them cool off. Then fry again at 350*-375* until they're crispy, and season them while they're hot.

What oil...peanut...vegetable? Does it matter? What do you season them with?

 

[Browning Slayer]

I'm on the road.. I ate PF Chang's on Monday... Spent $45... It was pretty dang good Steve.. But I would have rather thrown you the $45 and ate that basket brother cause it didn't look THAT GOOD!!

 

[NCHillbilly]

What oil...peanut...vegetable? Does it matter? What do you season them with?

I usually use vegetable oil. Peanut would be better, but I'd have to finance a gallon. Seasoning just depends on the mood I'm in, and what I'm having them with. Usually just coarse sea salt, I often add some cracked black pepper. Sometimes I use Creole seasoning. Sometimes some southwestern seasoning.

 

[mrs. hornet22]

The red and white checked paper just ties it all together. Looks A+

 

[pop pop jones]

Awwwwww, now I want a double quarter pounder with cheese.