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Thread: The Super Secret Potato Project page 49

  1. #481
    turquoisepassion's Avatar
    turquoisepassion is offline Senior Member
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    This thread made me curious so I am going to try it for five days and see how it goes. I am very skeptical it would work for me... But it would really be amazing if I could save money on food AND lose fat.


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  2. #482
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    Cool! Keep us updated for sure! EVERY.NUANCE.OR.ELSE.

    Scared?

    Good! Eat potatoes! RARR!

    Julia

  3. #483
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    I'm very curious as well. For me, potatoes are simply a vehicle for butter and/or roast fat which I think you don't do on the potato hack, correct? I don't think I would want to eat a potato only moistened with stock and a tsp of butter. I'd love to know how you prepare them and if you like them.

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  4. #484
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    You should really get inspiration at freetheanimal.com where the potato hackers have been creative!!

    Here is my way for French fries:

    You can make excellent oven-baked French fries (thus my alias name) by coating potato wedges with a thin layer of say slightly melted duck fat mixed with paprika powder, or garlic powder (whatever you like) and bake them at 200 C for ~ 30mn (at 15mn, toss them around). The result is really tasty. The guy at freetheanimal.com is doing something similar (with coconut oil in a wok for the thin fat coating of the wedges).

    Potatoes are a whole meal on their own

  5. #485
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    French fry, the potato "diet" site I saw was EXTREMELY low fat. I am talking one tsp per whole baked Idaho. I can see where high carb and low fat makes sense, but it sounds unpallatable to me. Chicken stock just sounds wet.

    However, I am totally going to make your fries since I happen to have some lovely duck fat in my fridge.

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  6. #486
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    I eat potatoes plain or just with some salt and red pepper flakes all the time. Delicious! Add some broth and mash 'em. Yum! Or, my favorite is to grate a baked potato and spread the grated potato out in a sort of thin layer on a baking sheet. Bake until nicely browned and crispy. Eat with hot sauce. Double yum! Fat is not necessary at all.

  7. #487
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    Quote Originally Posted by oceangrl View Post
    However, I am totally going to make your fries since I happen to have some lovely duck fat in my fridge.
    Go for it!!!
    I use about 2 to 3 Tbsp of duck fat for a big batch of french fries (2 grown-ups and 2 kids, sometimes we don't finish them). I slowly melt it just enough so it is liquid but not cooked, mix some paprika and garlic powder, poor the melted fat on the wedges in a big bowl, cover it andshake the whole thing until it is spread evenly. Pre-heat the oven at 200 deg C (don't know in F), lay the wedges on a baking sheet (don't stack them all if you have too many, use 2 baking sheets instead). 30mn is about right. I have a convection oven by the way.

  8. #488
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    It's going to be dinner tonight and I have no intention of sharing.

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  9. #489
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    Quote Originally Posted by oceangrl View Post
    It's going to be dinner tonight and I have no intention of sharing.
    hehe, I am sure you will thoroughly enjoy
    For best results, see slightly more advanced process: For the Love of Cooking Oven Baked French Fries
    The recipe calls for crapola oil ... duck fat is infinitely better!!

  10. #490
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    Fries for dinner tonight!!
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    HCLF: lean red meat, eggs, low-fat dairy, bone broth/gelatin, fruits, seafood, liver, small amount of starch (oatmeal, white rice, potatoes, carrots), small amount of saturated fat (butter/ghee/coconut/dark chocolate/cheese).

    My Journal: gelatin experiments, vanity pictures, law school rants, recipe links


    Food blog: GELATIN and BONE BROTH recipes

    " The best things in life are free and the 2nd best are expensive!" - Coco Chanel

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