Dear Chef Bourdain;
I’ve got a lot of posts chambered, and I’m doing quite well in keeping up with the requisite pace to get the whole book done in a year. But I’m really bad at video editing, and anyway I’m doing it on an iphone, or with video taken from one, so it’s not super easy. I’m just sayin’ – I’m cooking faster than I’m writing or editing.
So I actually made the pommes frites a couple of weeks ago, the same time as my previous letter, Quasi-Steak Frites. But they warrant their own entry, given how fries are really a lot harder than you’d think. I’ts not just a case of slicing up some potatoes and throwing them in a fryer, after all. I couldn’t find “GPOD 70″ Idaho potatoes, either, and everyone I asked for gave me a sort of wall-eyed goggly look, like I’d asked them if I could borrow their shoes or something. But I got potatoes that LOOK a lot like the ones in your book, so hopefully, that’s good enough.