I’m dedicating this post to Kalyn of Kalyn’s Kitchen. She recently put up a post about grilling bell peppers, simple & yet way easy. I made a comment about it being beneath her skill level and to take a step up, or something along those lines. She fired back a comment, “If it’s so easy, how come I’ve never done it before?” Yes, I can be an ASS.
I found myself wondering throughout the day repeating her question to myself, over and over. All I could come up with is, “I don’t know”. And I didn’t, I don’t. Why don’t we do it when it’s so damned easy?
That evening I found myself standing at the open door of my bachelor fridge attempting to find something to make the boys for dinner. I’d just purchased yet another package of corn tortillas with 1.5 bags of stale ones still sitting behind the empty box of juice bags. If it’s so damned easy, how come I don’t make tortilla chips more often?
And that was that.
If you ever get an invitation from me for a dinner that includes something deep fried, eat before you arrive. I do exceptionally well in the kitchen, even better at grill-side. But there’s something about deep frying food that eludes me. Oh the horror stories I could tell! Um, no really.
That being said, I have learned some things. First off, I had to get a thermometer, just had to. Even for something this simple, I used it every 5 seconds. 3″ of corn oil in a cast iron dutch is kinda necessary too. Brought it to about 350 degrees, but 325 is good too. But be careful, I was kinda surprised at how much heat these little guys suck out of the oil, and quick too. I did about 20 chips or so at a time, not much.
While I do enjoy a hearty crunch to my chips, having them tender, crisp is even better. So, it only took a few minutes with some turning using a large, wide Asian type holed puller-outter thingy. Remove chips to a cookie sheet with paper towels and a cooling rack installed. Salt immediately, and within a half our or so I had a hugeass bowl of the best chips ever.
I’m still unable to answer Kalyn’s question, I think I can live with that. The world may never know.
PS – The boys and I ended up with sketti sauce made with ground elk, over pasta. Thanks to Mad Meat Genius for the elk.