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  Pommes souffles
 
Yield: 6 Servings
 
3 md Russet potatoes
 uniform in -ize Vegetable oil for deep fryin Coarse salt Peel and trim potatoes to an even oval shape. Using a mandoline cut the potatoes lengthwise on the narrow side into long narrow even oval slices slightly less than 1/8-inch thick. Pat dry on paper towels. Half fill 2 large saucepans with oil. Heat the first to 350f on a deep fat thermometer. Heat the second pan of oil to 400f. Drop several potato slices into the first pan. Remove from heat and shake to keep potatoes from sticking together. When the oil temperature drops to 300f remove the potatoes with a skimmer and plunge them into the second pan. (The potatoes will puff and bob around on top of the oil.) Turn the puffs constantly until well browned on all sides. Transfer the potatoes to paper towels to drain. Bring both pans of oil back to specified temperatures then repeat until all potatoes are cooked. Sprinkle with salt and keep warm until ready to serve. a 1952 Gourmet Mag. favorite NOTE: Be VERRRRY careful as there is a considerable tendency to spatter oil doing this. BURNS to the cook or kitchen FIRES are a very REAL DANGER in this recipe.

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Organic Chia Seeds : Almost NO Taste, you can add them To Almost ANY Meal

Organic Chia Seed
The common complaint about flax seeds is that their flavor is too strong and they overpower the meal.
Organic Chia Seeds are almost tasteless, so they easily disappear into most meals.
When combined with liquid, they gel and become soft. When tossed on salads or toast, they add a little extra crunch.
Heating the seeds to add them to baking, soups, stews, sauces etc. does not affect their nutritional value.
Organic Chia Seeds : Almost NO Taste you can Add Them To Almost ANY Meal
Find Out more about Digestive Chia Seeds