BLACKENED POTATO CRISPS
2 brown potatoes
3 clove garlic
2 tablespoons honey
1 tablespoon cayenne
3 tablespoons fresh ground ginger
1 tablespoon salt
3 cups oil
food processor with thinnest slicing disk
Wash potatoes. Use food processor to make thinnest possible potato slices. Dice garlic. Put potato slices, garlic, honey, cayenne, ginger,and salt into mixing bowl. Mix ingredients with hands until spices coat potato slices.
Put oil in skillet. There should be enough to cover potato slices. Heat skillet to 375 degrees. Put one potato slice in skillet. Oil is hot enough when the slice starts to dance around. Carefully put potato slices in hot oil. (Getting splattered by hot oil hurts quite a bit. May I suggest using the skillet lid as a shield between yourself and the oil?) To ensure even and crispy cooking, make sure none of the potato slices touch each other. You will most likely need to cook the potato slices in batches.
Fry each batch at 375 degrees for 7 minutes or until the slices become crispy. Remove slices with spoon with holes in it. Put slices in bowl. Remove remaining oil with paper towel. Repeat for each batch.
Promote world peace with this bit of culinary diplomacy.
1) Nanotechnology is the latest rage in science.
2) Scientists hope to use nanotechnology to solve all sorts of tiny problems using tiny devices that are maybe a nanometer, one-billionth, meter wide.
3) I am going to make my culinary name with nanocuisine. Entrees, such as, coq au vin, would be made as small as a nanometer wide.
4) Nanocuisine would provide great opportunities for fusion cuisine. I could create a fish taco/cheese-egg salad/ salad Niçoise/paella/sauerkraut/ ham and cheese omelette,suaasat/lasagna,kung pao chicken/doro wat dinner with ease.
5) Indeed with nanocuisine most dishes would be mere molecules wide. I could easily make a dish that combined every appetizer, every soup, every salad, every entree, and every dessert.
6) So, I will cook the first truly global fusion dish.
7) The Nobel Cuisine prize cannot be far behind.
As an e-book on Nook
or on my website-where you can get a signed copy at: www.lordsoffun.com