Tonight’s dinner was Steak - Frites: Prime aged New York steaks purchased at Kaune’s Neighborhood Market; grilled to medium rare for Carollee and rare for me, with black truffle butter; with frites, twice fried with a tarragon and malt vinegar in mayonnaise frite sauce. Wine was a 1984 Grgich Hills Cabernet Sauvignon - cork saturated a ragged quarter inch, wine a quarter inch below the capsule; good cassis and dark cherry fruit with no vegginess, ok acidiity, and resolved tannins; with a long fruity finish with no off flavors. It was a great meal.
Impressive! Wonderful winter meal. That is a birth year wine for one of our daughters…
Sounds fantastic
It was!!
Whats your twice fry time and temp? How thick are them frites? I think I asked before but, what brand fryer?
I fry first for three minute at 315F then drain and let cool and fry them at 370F for three to four minutes. They are about a half inch square. It’s a Waring fryer. Our first one died a few years ago; the control unit no longer worked; it lasted maybe 10 years. So we replaced it with a somewhat larger one. It’s been working fine.