Coming back to Belgian fries …
Actually more to do with a lot of travelling and a lot of in-flight and/or in-train reading, amongst which Metropolitan, the Eurostar Magazine. And the interesting article on ‘Slow Fast Food’ on the current debate about listing la frite Belge on the UNESCO Intangible Heritage List, very much alike to the French gastronomic meal
I personally can totally see this given that indeed la frite Belge is unique. The sheer number of fritkots is a good indication of the loving relationship to the fries in Belgium. But then there is a whole lot of other Very Belgian specialities one could consider.
Any thoughts on this?
The perfect frites recipe – buy waxy potatoes, peel and chop them into shape, put them in cold water to extract the starch, dry them off, fry first for 10-15min at 130C degrees, then drain and cool as much as possible (ideally in the fridge for a couple of hours), then fry again at full temperature 190C until crispy and golden. Enjoy!