Path: csiph.com!news.neodome.net!fu-berlin.de!uni-berlin.de!individual.net!not-for-mail From: "Carlos E.R." Newsgroups: comp.os.linux.misc,alt.usage.english Subject: Re: GNU Date: Thu, 19 Mar 2026 03:01:29 +0100 Lines: 36 Message-ID: References: <10odsq2$er59$1@dont-email.me> <1772787512-12588@newsgrouper.org> <10oeeru$kih0$1@dont-email.me> <10oeiea$lo5g$2@dont-email.me> <6our7mxi9i.ln2@Telcontar.valinor> <2jipqkts0iiap7qekf3mr8n580hh3tgph6@4ax.com> <10oj4iv$256in$7@dont-email.me> <10ojmjv$2ashr$1@dont-email.me> <10okvro$2qvnj$1@dont-email.me> <10p7bp4$1g2jr$1@dont-email.me> <10p8ukd$1vi0v$9@dont-email.me> <10p901u$1vi0v$16@dont-email.me> <10pa3ad$2ea0n$1@dont-email.me> <1rs5akm.1myx7u1152yy81N%snipeco.2@gmail.com> <10pej4d$3v6t9$2@dont-email.me> <10peki3$jk8$1@dont-email.me> Mime-Version: 1.0 Content-Type: text/plain; charset=UTF-8; format=flowed Content-Transfer-Encoding: 8bit X-Trace: individual.net dzgzSSSwq6UiuKMIaduySwjWYhgZK9/z0pM6Kuk9z6ye3gpnKE X-Orig-Path: Telcontar.valinor!not-for-mail Cancel-Lock: sha1:uoBhyV3axXjI8OUnl/RWSMIzZH0= sha256:1C5sB+H45cQ5s7aOEkh16fEXtJ6PTWrY+BU9pVdv48c= User-Agent: Mozilla Thunderbird Content-Language: en-GB In-Reply-To: X-Leafnode-NNTP-Posting-Host: 127.0.0.1 Xref: csiph.com comp.os.linux.misc:83421 alt.usage.english:1140058 On 2026-03-19 01:36, Snidely wrote: > Carlos E.R. suggested that ... >> On 2026-03-18 17:40, Bobbie Sellers wrote: >>> >>> >>> On 3/18/26 09:16, lar3ryca wrote: >>>> >>>> -- I was told that french fries are not cooked in France. >>>> The are cooked in Greece. >>> >>>      French fries are cooked in oil, beef tallow or lard but mostly >>> in Belgium.  You can call the oleagenous substance grease but >>> Greece is just another nation and it is famous for olive oil which >>> is not suitable for French Frying. >> >> In Spain we do fry them in olive oil and we love them, although we >> don't call them "French". Just fried potatoes. If your budget is >> tight, then we use other oils. > > Are they fried in a skillet with a slurp of olive oil, or in a basket > that immersed in olive oil? A pan with 1 or 2 cm deep of oil, enough to submerge all the potatoes. If you have many potatoes, either more oil (and a bigger pan), or do two/three rounds. Yes, you can use a special pan with a basket. If you fill too much oil, you can make a mess in the kitchen, specially if the oil foams. Better a bigger pan and about half full, tops. Or, a small electric (deep) fryer. Mine takes about 2.5 litres, I think. Of course, in this case you don't change the oil till 20 or 30 uses. Should be a number of hours, but the instructions say "times". -- Cheers, Carlos. ES🇪🇸, EU🇪🇺;