#potato-chops

#potato-chops

"The potato industry is dynamic. The needs change, the costs, the pressures that they have, and the markets change. So we have to adapt to that with our varieties."

"Consumers want healthy foods, but at the time of purchase, cravings often prevail. The high oil content adds flavor, but it also contains a lot of energy and calories."

"The recipes that you have as a child are very powerful, they are very visceral. They stay with you, too. I remember many recipes, but certainly one of them, when my mother used to go to the garden just before we ate, and unearthed those tiny potatoes we called grenaille in France, which are like a fingerling potato."

A great and very traditional bistro cut is the bavette steak, also known as flank steak here in the U.S. You'll see it all over Paris, and in more and more American restaurants. Sometimes called a flap steak, the bavette steak is cut from the bottom sirloin. This makes it relatively lean, but it has a looser, more tender texture, and it is considered very flavorful.

Lines often form outside the doors of those looking for their choice of French fries, sauces, and toppings - and some of these orders aren't simply topped, they are towers.

Potato sprouts contain compounds (specifically glycoalkaloids like solanine and chaconine), which stick in the potatoes' skin and become toxic in the body when consumed in large quantities, leading to an upset stomach or indigestion. However, it's worth noting that potatoes already contain glycoalkaloids - the compound is just more concentrated in the sprouts.

A batch of bubbling, golden-topped scalloped potatoes offers heaps of creamy allure. This decadent side dish is the ultimate cozy crowd pleaser. The crispy edges, tender potato slices, and cheesy sauce are all hallmarks of a top-tier comfort food. The overall flavor is deeply savory and packed with richness. The saucy, layered potatoes are easily customized, whether you fancy experimenting with different cheeses, or throwing in extra proteins, herbs, or aromatics.

Kettle-cooked potato chips are usually sliced thicker and cooked in smaller batches for longer amounts of time. They get cooked in kettles that are filled with oil, and the temperature of the fat gets adjusted throughout the cooking process.

Starting with the tortillas and a piece of aluminum foil (shiny side down), Pépin drizzles olive oil on the foil, to grease both the foil and tortillas (rubbing them into the oil and flipping to coat the other side). Next, he slices ripe, fresh tomato, and covers his tortillas with the slices, along with a "bit of mild onion," followed by salt and pepper, and a few hand-torn pieces of fresh basil.

Using phyllo dough instead of traditional shortcrust for quiche changes the whole personality of the dish. The paper thin sheets of phyllo dough becomes light, flaky, and crunchy when baked, swapping rich, buttery heft for a lighter quiche with a crispy shell that shatters a little when you cut into it.