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@sidmankowski: Good day? Iced coffee. Bad day? Iced coffee. Happy? Iced coffee. Tired? Ice coffee 🧊🤸🏼‍♀️ #icedcoffee#sweettreats#middayvibes#midday#coffeeaddict#coffee#relateble#forthegirls#minivlog

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Wednesday 12 June 2024 20:26:44 GMT
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Japanese Long Fries & Caramelized Shallot Mayo 🥹❤️ Fries: 4 large russet potatoes (3 lb). 1/3 cup corn starch. 1.5 tsp onion powder. 1.5 tsp smoked paprika. 1 tsp chipotle powder. 1/2 tsp white pepper. 1 tsp garlic powder. Kosher salt to taste. Grapeseed oil for frying. Gruyere for grating on top. Chives and parsley for topping. Caramelized shallot sauce: 4 large shallots (thinly sliced). 1/2 tbsp butter. 1 tbsp balsamic vinegar. Salt to taste. 1/3 cup Japanese mayo. 2 tsp dijon mustard. 1 tsp honey. 1/2 tbsp fresh tarragon. 2 tbsp fresh chives. 1/4 tsp white pepper. Directions: 1. Peel and cube your russet potatoes into about 1 inch cubes. Add to a pot and fill with cold water. Bring to a boil until knife tender, about 25 minutes. Strain and let them steam out for 15 min. 2. Rice them and a to a large bowl with the corn starch and spices. Place in a baking sheet over parchment paper and placing another parchment paper on top, smooth them out with a rolling pin. Let them cool for 15 min and then place in the fridge, covered for another 15 min. 3. Add your shallots to a preheated pan (2 min on medium) with a touch of olive oil. Let them cook on medium heat for 5-10 min, mixing often so they don’t burn. Add 1-2 tbsp water every 5 ish minutes so they soften, the water will deglaze the pan and help them develop that deep brown color. After 20 min, add in the balsamic, salt and butter. Let them go another 10-15 min, adding water as needed. 4. Blend the onion, mayo, mustard, honey, pepper, tarragon and chives. Adjust for salt. 5. Heat up a pot of oil until it reaches 365-375F 6. Remove potatoes from the fridge and slice into either long fries and then slice in half down the middle, or you can keep long. I like them a bit shorter. Using the help of a long spatula descend them into the oil. Fry until deeply golden and let them rest on a cooling rack so they don’t steam and become soggy. 7. Serve with gruyere, parsley, chives and the sauce. #longervideos #creatorsearchinsights #fries #japaneselongfries
Japanese Long Fries & Caramelized Shallot Mayo 🥹❤️ Fries: 4 large russet potatoes (3 lb). 1/3 cup corn starch. 1.5 tsp onion powder. 1.5 tsp smoked paprika. 1 tsp chipotle powder. 1/2 tsp white pepper. 1 tsp garlic powder. Kosher salt to taste. Grapeseed oil for frying. Gruyere for grating on top. Chives and parsley for topping. Caramelized shallot sauce: 4 large shallots (thinly sliced). 1/2 tbsp butter. 1 tbsp balsamic vinegar. Salt to taste. 1/3 cup Japanese mayo. 2 tsp dijon mustard. 1 tsp honey. 1/2 tbsp fresh tarragon. 2 tbsp fresh chives. 1/4 tsp white pepper. Directions: 1. Peel and cube your russet potatoes into about 1 inch cubes. Add to a pot and fill with cold water. Bring to a boil until knife tender, about 25 minutes. Strain and let them steam out for 15 min. 2. Rice them and a to a large bowl with the corn starch and spices. Place in a baking sheet over parchment paper and placing another parchment paper on top, smooth them out with a rolling pin. Let them cool for 15 min and then place in the fridge, covered for another 15 min. 3. Add your shallots to a preheated pan (2 min on medium) with a touch of olive oil. Let them cook on medium heat for 5-10 min, mixing often so they don’t burn. Add 1-2 tbsp water every 5 ish minutes so they soften, the water will deglaze the pan and help them develop that deep brown color. After 20 min, add in the balsamic, salt and butter. Let them go another 10-15 min, adding water as needed. 4. Blend the onion, mayo, mustard, honey, pepper, tarragon and chives. Adjust for salt. 5. Heat up a pot of oil until it reaches 365-375F 6. Remove potatoes from the fridge and slice into either long fries and then slice in half down the middle, or you can keep long. I like them a bit shorter. Using the help of a long spatula descend them into the oil. Fry until deeply golden and let them rest on a cooling rack so they don’t steam and become soggy. 7. Serve with gruyere, parsley, chives and the sauce. #longervideos #creatorsearchinsights #fries #japaneselongfries
My New EP comes out tomorrow, are you excited to hear the new songs?! Freedom | Part 3 #outlawmusic #bluecollarmen #blues #outlawcountry
My New EP comes out tomorrow, are you excited to hear the new songs?! Freedom | Part 3 #outlawmusic #bluecollarmen #blues #outlawcountry
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#lagurohani #rohani #kristenprotestan #walaukutakdapatmelihat #fyprohani
Always with the eyes watching #linguini #googlyeyes #PetsOfTikTok #cutesnakes #blblbl #watchingme @bubbaslivingemporium made the blblb!
Always with the eyes watching #linguini #googlyeyes #PetsOfTikTok #cutesnakes #blblbl #watchingme @bubbaslivingemporium made the blblb!
🩶#جود #foryou #fyp #explore
🩶#جود #foryou #fyp #explore
Versi warna putih clean 👉🏻🛒 @LOCALDISTRO #balaclava #fyp #fypシ゚
Versi warna putih clean 👉🏻🛒 @LOCALDISTRO #balaclava #fyp #fypシ゚

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