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OriginalGriff wrote: Splats 'em with ketchup
This is similar to going to a fine steak house and paying $$$ for a fine steak, and watching someone drown it in brown sauce/steak sauce, etc. Makes you go, hmmmm. 
The meal sounds divine. When are you opening up your mail order restaurant to clients across the pond? I'm starving. 
modified 17-Nov-17 14:50pm.
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Oh god, I have this argument all the time with my family. When I have a meal, I like to savour the flavour, so to speak, which means not smothering it in crappy sauces. My brother, who is a very good cook, inspired by years of world-wide travel, even ruins his own meals – he concocts these lovely dishes and then gets a bottle of Mexican Hot Chilli Sauce and splashes it all over! I mean – wtt? Why does he bother cooking? May as well get fish’n’chips down the road if he’s going to do that. Each to his own, I guess, but still… it drives me mad…
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My always ready answer to ketchup is that it is a waste and ruination of perfectly good tomatoes
A human being should be able to change a diaper, plan an invasion, butcher a hog, navigate a ship, design a building, write a sonnet, balance accounts, build a wall, set a bone, comfort the dying, take orders, give orders, cooperate, act alone, solve equations, analyze a new problem, pitch manure, program a computer, cook a tasty meal, fight efficiently, die gallantly. Specialization is for insects! - Lazarus Long
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Fries drowned in ketchup, mayo, sate-sauce and unions.
That's how it is done.
Bastard Programmer from Hell 
If you can't read my code, try converting it here[^]
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I have to admit fries and ketchup do go together  , although I don't think I have ever had triple fried ones.
The wife does those little spuds in the oven - almost tasteless when they hit the plate so they need something.
Never underestimate the power of human stupidity
RAH
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Oh, they are damn fine - crisp like glass on the outside, and light and fluffy on the inside, all without being greasy!
Use a floury potato like Maris Piper (this is important!)
Peel and cut the potatoes so they are all about 1 inch thick squares - discard anything which isn't.
Wash in running water, then put into a pan of cold salted water. Bring up to just under a boil, and simmer for about an hour - they should be "about to fall apart" but not quite doing it.
Carefully transfer to a rack and allow to cool, then transfer to the fridge for at least two hours.
Fry at 130C for four minutes, gently moving them every minute to get oil to all surfaces.
Carefully transfer to a rack and allow to cool, then transfer to the fridge for at least two hours.
They should now be significantly smaller than they started!
Fry at 180C for eight minutes, drain and serve.
A lot of work for chips / fries - but the best you have tasted!
I'm planning to experiment with Sous Vide instead of simmering - 2 hours at 90C maybe? It works (I'm told) for roasties, so ...
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How do you fry something at exactly 130 and 180 centigrades?
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My deep fat fryer has pretty accurate temperature control from 50C to 190C*, plus it holds 8 litres of oil, so it has good "thermal capacity" to keep the temperature up when cold food goes in.
* It's an industrial unit as I got fed up with domestic ones being bloody useless or leaking. I checked it's thermostat and control with my infrared digital thermometer.
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Oh, I thought you meant this: Pan frying - Wikipedia[^] when you said frying. You said you turned them at 1 min each so. I couldn't understand how you could control that without some serious wizardry 
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No, chips / fries need deep frying to get even cooking.
It's similar to this: 10l fryer[^] but holds more oil and is a bit taller.
It's excellent for fish and chips, Sweet and Sour Pork Hong Kong style, and others - though it's a pain to clean, especially if you don't do it soon after the oil has cooled enough to drain.
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I'm hungry now 
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If I go to your region... may I invite me to dinner at your place? 
M.D.V.
If something has a solution... Why do we have to worry about?. If it has no solution... For what reason do we have to worry about?
Help me to understand what I'm saying, and I'll explain it better to you
Rating helpful answers is nice, but saying thanks can be even nicer.
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I'll ask the Boss!
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No need (yet).
Jokes apart... I would definitively tell you if I go over there within a comfortable range of distance. At least to have a something to drink in a pub or so.
M.D.V.
If something has a solution... Why do we have to worry about?. If it has no solution... For what reason do we have to worry about?
Help me to understand what I'm saying, and I'll explain it better to you
Rating helpful answers is nice, but saying thanks can be even nicer.
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Sounds like a plan!
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OriginalGriff wrote: Splats 'em with ketchup
And why was ketchup even in reach? Even in your household? 
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I know her nickname is "hobbit", but even she can reach the kitchen cupboards! 
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Horseradish, the only thing you need with beef. 
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Sounds like they receive the same type of training they give to auto mechanics.
| Ravings en masse^ |
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| "The difference between genius and stupidity is that genius has its limits." - Albert Einstein | | "If you are searching for perfection in others, then you seek disappointment. If you are seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010 |
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For me it sounds more they are trained to sell  
[Edit]
Ah, ok, yes it is the same
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What! Teach 'em how to whistle backwards through their teeth?
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Not quite off topic:
So - in GB and vicinity, cars have 'boots' and 'bonnets' - seems to me the inhaled whistling in just part of the fantasy[^].
| Ravings en masse^ |
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| "The difference between genius and stupidity is that genius has its limits." - Albert Einstein | | "If you are searching for perfection in others, then you seek disappointment. If you are seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010 |
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They wear them better in Bolivia than they ever did in London!
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We ask repeatedly to leave the EU and when the door is opened, we just sit there and stare at it.
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