In this installment, the Cook wants to converse with you about the concept of FAST. It seems that everyone is in a big hurry to do everything these days. This fast pace of life invades everything we do. Fast is good and fast is bad, the Yin-Yang, the black and white. Fast is good when you are racing (running, swimming, biking, etc.) and want to win. The Cook likes fast here. Fast is bad if you are having brain surgery or a heart transplant and Cook really does not like fast there, but when fast relates to food and our kitchens? Fast food predominates our eating lifestyle, maybe this is good and maybe this is bad. The Cupboard Cook likes to eat but likes to eat good and healthy so he can be fast when racing.
One does not have to travel far to find fast food establishments in the States, but for fast foods, Cook thinks Japan wins. Talk about fast food! Walking down the streets and hunger attacks, what is one to do? No problem because they have vending machines along the streets for fast food. Plunk in you coins and hit the button, hot Udon noodles with the trimmings right now! One hardly has to break a stride. No drive-in or take-out windows and a much greener footprint plus the added value of burning off those newly consumed calories while you enjoy them. A stroll down supermarket isles really is a stroll down a fast food lifestyle. Offerings of canned this, pre-packaged that and instant everywhere else, has doomed us to the lifestyle. Europe still has fresh markets in each town nearly everyday and the residents enjoy their eating, so much so, that many town activities come to a halt during the meal times. Could it be coincidence that they have fewer strokes and heart issues than the fast food culture nations? Cook does not know but certainly thinks so. And do not get the Cook started on all of the gizmos that one can buy to make things in the kitchen faster. Why do you need them if you buy all of your food fast anyway? Oops, the Cook is speaking in dangerous waters as the Cook is working in a store that sells these gizmos. Aren’t these marvelous gizmos that make things faster in the kitchen just wonderful.
Right then, what is your opinion of fast food and fast food lifestyles, favorite fast foods, etc.?
Now the Cook will pass on a recipe for the best fast food type of fries without the fat added. Frites is what we shall call them and they can be made in no time. Well, maybe not near as fast as Mc’Ds or others, but in 20 minutes, you will have some good fries that will keep you fast and lean.
Frites the Cook way (to serve 2)
2-4 medium or large potatoes (Yukon Gold, Russet, or any sweet potatoes or yams)
1 tablespoon of olive or canola oil
salt, pepper and seasoning to taste.
Heat the oven to 450 degrees
Wash the potatoes and dry with a paper towel. The best tasting frites have the skins left on as this adds some crunch to the finished product. Cut the potatoes into 1/3 inch square strips (or to a size you prefer). They can also be cut into rounds like a chip. Place the potatoes in a large bowl and toss with the oil just to coat. Sprinkle with salt and pepper or seasonings of your choice and place on a large baking sheet. Cook for about 12-15 minutes, turning every 5 minutes or so. Do not over cook unless you like frites that are incinerated.
Try these and you will not look back at the pull in or drive-up window.
Cook has to go as it is mealtime. Slow eating to all!!