I offer absurdist edits of absurdist Heathcliff comics and c/keeptrack of absurdist government.

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Cake day: July 9th, 2023

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  • Those were frozen ones baked in the hot oven from making the bread.

    I bake fresh cut fries to avoid oil waste. They might not be as crispy as you want on all four sides. You can mix in a third of a cup of corn starch with the seasoning and oil to add some crispness.

    Oven Fries

    1 lb potatoes

    2 tbsp olive oil or peanut oil

    Variables: (all amounts are estimates, go wild)

    1/2 tsp red pepper, 1 tsp salt, 1 tsp pepper

    Or

    2 tbsp McCormick’s Grill Mates Montreal Chicken Seasoning

    or 1 tbsp italian seasoning

    or

    2 tbsp McCormick’s Grill Mates Montreal Steak Seasoning

    or

    everything red, paprika, chili powder, cayenne, etc salt

    • pre-heat oven to 425
    • cut potato into fries of desired thickness
    • in some large container mix everything making sure to get oil and spices more or less evenly distributed on potatoes
    • space fries on a baking sheet lined with parchment paper so that they are close but do not touch
    • pop in oven
    • Bake for 25 minutes, the thicker the fries the longer the cooking time.







  • I thought about deep-frying them or brushing some bacon fat on them and tossing them in the air fryer but these were older tortillas that even when warmed weren’t as cooperative as they could have been and my wife kept asking when dinner would be done so I just went with the basic prep.




  • The only cheddar I have right now is smoked and it will be at least a week before I can afford to buy any groceries. It would be a waste to put that on a burrito. The peppers added enough heat and flavor that I didn’t need the tapatio, cholula, valentina or any home made on it. I might have a jar of homemade Sriracha laying around but if I do it’s probably 100% habanero which is dangerous stuff.