Starting the extra large fries experiment. I decided to modify Larry's latke recipe and see what happens.

I used 1 box of instant potatoes (13.75 ounces), rather than grated potatoes. I do think it will give me a better shot at hitting the right consistency for the mixture. I also used 1 egg, 1/4 cup bread crumbs (to try and absorb moisture and help as a binding agent), and just under six cups of boiling water.

The French fry is about 18 inches long, which is what I was shooting for. It's in the freezer overnight. We will see how it fries up tomorrow.

 [ Invalid Attachment ]


 [ Invalid Attachment ]

I was a college kid in Portland for this one.

https://en.wikipedia.org/wiki/1993_Scotts_Mills_earthquake

I don't think I felt the first one, but the aftershock rocked my lofted dorm bed enough to wake me. 

Looks like a winner and did you notice any difference in the longer brine time

 Not really, I have gone 6 weeks, this may have been more salty than the last one I had done, but is has been probably a year since the last ones, so it could have just been my imagination.

Never had the seasoning mix, but my guess it is not like it is getting an original sandwich at one of the better places in Chicago.

Everybody at the meeting said it was!

Looks like a winner and did you notice any difference in the longer brine time

Yep.  I've been reading about them for a while.  At first I thought that it was a gimmick, but the more I had the more I'm convinced to try them.

Thanks for posting.

They really were not bad, I would wonder if using 90/10 would make a difference with the sour cream? I think that is the issue the sour cream coats everything and it keeps the meat from bonding together when cooked.

I  will be watching to see how you attack these, when you make them.

Never heard of them!

Just put in Crack Burgers in the Youtube search and take your pick. 

But was is it good tasting?

This was an experiment that did not turn out.  I thought i could make a Bunt Cake and add a filling.  I thought a stiff pudding with cream cheese would hold up, it did not.  I think I may have undercooked it, did not let it cool, and tried to take it out of pan to soon.  Sorry no unpanned photos, take my word for it, it was a fail.

Well buttered bunt pan, half batter all the filling.  It was to be a Pistachio cake.  Then the rest of the batter, then cooked.