Tamarack French Fries

Pepper · 06-08-2007, 08:30 AM

GoneTooLong WELCOME to the forum! (it's been so long since I've been able to visit and post that I think your screen name fits me better than it fits you!

)

Sorry I didn't get a chance to visit with the three of you earlier this spring, but I promise to stop by sometime soon. Waldo says you guys have done an AMAZING job with that kitchen! It's terrific to see you all working so hard to return the Tamarack to it's former glory, and we wish you the very best!!!!

Dreamer55 I am compelled to reply to your statement that restaurants should give you a choice regarding oil. Your wish is, quite honestly, a complete impossibility.

Fry oil is not exactly something which can be changed in a few moments, so that option is out. Reserving a fryolator for patrons who wish to have their products fried in a particular oil is totally impractical as well. Fryolators are typically the busiest piece of equipment in our business, and patrons expect consistency in flavor, texture, etc so it's important to make one choice and stick with it.

With regard to the "new oils" I must comment that the vast majority of our customers are very pleased that we cook with an oil that contains zero trans fat. Today's consumer is very health conscious, and providing the majority with what they want makes much more business sense than trying to accommodate a few consumers who want something different.

All that being said, the truth of the matter is that the potato is what truly makes the fries, not the oil! If the supplier who provided the wrong product where on this forum I'd blast him but good! Fresh-cut fries MUST be made with FRESH POTATOS, because if they potato sits in a warehouse the starch-to-sugar process begins, and the older the potato gets the harder it is to cook it without burning it. Sounds crazy, but trust me it's true. Been there, done that, and gave up on the fresh-cut fries because of it.

I sincerely hope the Clayton's have much better luck with it than we did!

loony · 06-08-2007, 10:04 AM

Restauranteurs should be sensitive to food allergies. My wife is allergic to seafood. She needs to be very careful of cross contamination at restaurants. She generally stays away from fried foods because a single fryolator is often used for all foods (a blessing in disguise

). She also avoids grilled foods as the grill may not have been thouroughly cleaned after fish has been cooked on it. Politely asking the grill chef or server to keep her food separate sometimes results in a negative reaction. Japanese restaurants and fine seafood restaurants are out

. She generally eats broiled or baked foods at unfamiliar restaurants. She has learned to adapt to her allergies, and believe it or not we both eat much healthier

.
I love seafood. Lobster. fired clams, whole belly of course. Calimari. Swordfish. Yum......Maybe I'll sneak over to Peppers for a double stuffed lobster roll

SIKSUKR · 06-08-2007, 12:34 PM

Nice to see Pepper back on the forum.
Pepper,what kind of oils are used now that don't contain trans-fat?

Pepper · 06-12-2007, 08:11 AM

The oil we use in our fryolators is Clear Canola Oil.

Not sure if all brands are created equal with regards to trans fat - I'll see what I can learn from our salesman.

View Poll Results: Who likes the french fries at Tamarack?
Really liked the fries	3	12.50%
Somewhat liked them...they were ok	5	20.83%
Hated them totally...	10	41.67%
I want a choice in what my fries are cooked in.	6	25.00%
Voters: 24. You may not vote on this poll

06-08-2007, 08:30 AM	#1
Pepper Senior Member Join Date: Apr 2004 Location: Laconia, NH Posts: 1,284 Thanks: 409 Thanked 155 Times in 40 Posts	GoneTooLong WELCOME to the forum! (it's been so long since I've been able to visit and post that I think your screen name fits me better than it fits you! ) Sorry I didn't get a chance to visit with the three of you earlier this spring, but I promise to stop by sometime soon. Waldo says you guys have done an AMAZING job with that kitchen! It's terrific to see you all working so hard to return the Tamarack to it's former glory, and we wish you the very best!!!! Dreamer55 I am compelled to reply to your statement that restaurants should give you a choice regarding oil. Your wish is, quite honestly, a complete impossibility. Fry oil is not exactly something which can be changed in a few moments, so that option is out. Reserving a fryolator for patrons who wish to have their products fried in a particular oil is totally impractical as well. Fryolators are typically the busiest piece of equipment in our business, and patrons expect consistency in flavor, texture, etc so it's important to make one choice and stick with it. With regard to the "new oils" I must comment that the vast majority of our customers are very pleased that we cook with an oil that contains zero trans fat. Today's consumer is very health conscious, and providing the majority with what they want makes much more business sense than trying to accommodate a few consumers who want something different. All that being said, the truth of the matter is that the potato is what truly makes the fries, not the oil! If the supplier who provided the wrong product where on this forum I'd blast him but good! Fresh-cut fries MUST be made with FRESH POTATOS, because if they potato sits in a warehouse the starch-to-sugar process begins, and the older the potato gets the harder it is to cook it without burning it. Sounds crazy, but trust me it's true. Been there, done that, and gave up on the fresh-cut fries because of it. I sincerely hope the Clayton's have much better luck with it than we did! __________________ Never waste time lamenting what was. Simply celebrate what is! Last edited by Pepper; 06-08-2007 at 08:34 AM. Reason: potatoe is not tomatoe, it's potato! (blush)

06-08-2007, 10:04 AM	#2
loony Senior Member Join Date: Apr 2004 Posts: 104 Thanks: 0 Thanked 9 Times in 8 Posts	French Fries & food allergies Restauranteurs should be sensitive to food allergies. My wife is allergic to seafood. She needs to be very careful of cross contamination at restaurants. She generally stays away from fried foods because a single fryolator is often used for all foods (a blessing in disguise ). She also avoids grilled foods as the grill may not have been thouroughly cleaned after fish has been cooked on it. Politely asking the grill chef or server to keep her food separate sometimes results in a negative reaction. Japanese restaurants and fine seafood restaurants are out . She generally eats broiled or baked foods at unfamiliar restaurants. She has learned to adapt to her allergies, and believe it or not we both eat much healthier . I love seafood. Lobster. fired clams, whole belly of course. Calimari. Swordfish. Yum......Maybe I'll sneak over to Peppers for a double stuffed lobster roll Last edited by loony; 06-08-2007 at 11:26 AM.

06-08-2007, 12:34 PM	#3
SIKSUKR Senior Member Join Date: Apr 2004 Posts: 5,075 Thanks: 215 Thanked 903 Times in 509 Posts	Hi PEPPER!!!! Nice to see Pepper back on the forum. Pepper,what kind of oils are used now that don't contain trans-fat? __________________ SIKSUKR

06-12-2007, 08:11 AM	#4
Pepper Senior Member Join Date: Apr 2004 Location: Laconia, NH Posts: 1,284 Thanks: 409 Thanked 155 Times in 40 Posts	Hello SS! The oil we use in our fryolators is Clear Canola Oil. Not sure if all brands are created equal with regards to trans fat - I'll see what I can learn from our salesman. __________________ Never waste time lamenting what was. Simply celebrate what is!