The food thread

Fried potatoes are a staple here too, my daughters love them.

I don't boil them first though, just slice raw ones into the frying pan with some onion, chorizo and peas and pour some beaten egg on it. When the egg is nearly done I crisp the top under the grill.
Gotta use waxt salad potatoes (ideally Pink Fir Apple, if not available Charlotte) because floury varieties just disintegrate into mush. Takes about 15-20 minutes, quick and easy!
 
Too much sawdust

Those are the working class smoky breadcrumb substitutes.

Mechanically recovered meat sounds way more noble than the truth of the 'matter'
Chances are promising that MRM may be marketed as meat again in the UK after march 2019, as will be high LFTB content hamburgers.
The poultry/meat freezers at Turkish stores are nothing but recovered meat products, so much for 'Halal'.
 
You're right of course Jacco!
Mechanically recovered meat is the official name to make it sound more palatable, that is the phrase used in the ingredients list.

The correct term should be dehydrated meat slurry.
Sounds about as tasty as it is.

As far as I know halal only refers to the way the animal is killed, what they do with it afterwards or how it is raised is an entirely different matter.

If I want a sausage for frying or grilling I buy the boerewors my local Zimbabwean butcher makes or sometimes coarse pork chipolatas from Aldi for making breakfast.
 
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Fried potatoes are a staple here too, my daughters love them.

I don't boil them first though, just slice raw ones into the frying pan with some onion, chorizo and peas and pour some beaten egg on it. When the egg is nearly done I crisp the top under the grill.
Gotta use waxt salad potatoes (ideally Pink Fir Apple, if not available Charlotte) because floury varieties just disintegrate into mush. Takes about 15-20 minutes, quick and easy!

Those eggs must be pretty well done by the time the spuds are cooked.

YouTube
 
I don't chuck it all in at the same time of course.

I start with the spuds sliced about 5mm thick but it doesn't really matter that much, could be 3 or 7mm. Fry them on a low heat with a lid on. Always salt them straightaway because they cook quicker that way.
After about 10 minutes when they are nearly done I add the onion and chorizo and turn the heat up high. That way the potatoes brown and the onion doesn't burn.
After a couple or three minutes chuck in some frozen peas.
When it all looks pretty done I pour the beaten egg over it and put the lid back on while the grill heats up.
Then when the bottom is not burned yet and there is still some liquid egg at the top I shove the lot under the grill sometimes with some grated parmesan on top until its browned.
The whole thing takes 20 minutes tops.

I use a tiny fraction of the oil that guy in the vid uses but also some butter and I mix whatever fresh herbs I got and a good pinch of chili powder with the egg.
 
I don't chuck it all in at the same time of course.

I start with the spuds sliced about 5mm thick but it doesn't really matter that much, could be 3 or 7mm. Fry them on a low heat with a lid on. Always salt them straightaway because they cook quicker that way.
After about 10 minutes when they are nearly done I add the onion and chorizo and turn the heat up high. That way the potatoes brown and the onion doesn't burn.
After a couple or three minutes chuck in some frozen peas.
When it all looks pretty done I pour the beaten egg over it and put the lid back on while the grill heats up.
Then when the bottom is not burned yet and there is still some liquid egg at the top I shove the lot under the grill sometimes with some grated parmesan on top until its browned.
The whole thing takes 20 minutes tops.

That sounds delicious.

I use a tiny fraction of the oil that guy in the vid uses but also some butter and I mix whatever fresh herbs I got and a good pinch of chili powder with the egg.

To be fair Allhibhoy gets most of the oil back. I have made his recipe many times, it really is good, and you lose a few tablespoons of the oil.
 
You guys don't "blanche" the potatoes before frying? The blanching is the actual cooking, then allow them to cool to room temperature. Frying is done about 15F higher temp and for about half the time of blanching.

Fries are best when cooked in beef tallow + vegetable oil.

Yes that is the only way to make french fries, but of course there are other ways to fry potatoes. See rosti for example. I have heard that goose or duck fat are ideal for frites, but am unable to verify. 🙁