He's definitely got the frying technique down, and the fries (cooked in canola oil) were perfectly cooked, with just enough crispy brown bits at the bottom of the tray. The Kimchi with pork belly topping would make a hefty late-night snack with a good beer. Pairings of sodas like honey-blood orange or Cheerwine are suggested with each variety.
Wednesday, November 18, 2009
Frysmith preview tonight in Eagle Rock/Los Feliz
He's definitely got the frying technique down, and the fries (cooked in canola oil) were perfectly cooked, with just enough crispy brown bits at the bottom of the tray. The Kimchi with pork belly topping would make a hefty late-night snack with a good beer. Pairings of sodas like honey-blood orange or Cheerwine are suggested with each variety.
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7 comments:
Wow, looks perfect for a late-night, post-bar-hopping supper!
It would be hard to go wrong with any of those selections!
Stodge-a-rama in all the best ways?
Man, chili fries and a bottle of Cheerwine? What could be better?
OMG. Why must I be on South Beach Diet now? Why, God, Why?
I can see hitting up Frysmith for those kimchi and pork belly fries. That pretty much has to happen.
How do the fries compare to those at Wurstkuche or the Oinkster or Father's Office?
Talk about some serious fries competition lately.
And kimchi and pork belly fries do sound mighty tempting.
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