Hmmmm.
We have more cattle than people.
Tasmanians can grow just about any kind of potato.
Australians have a near insatiable appetite for chips.
Of course you can.
But you'd have to deal with Tasmanians...
Best I ever had - Bordeaux - fried in goose fat.
With little white estuary eels.
Andrew Fildes
afildes@xxxxxxxxxxxxx
On 24/11/2007, at 11:27 PM, Stephan Van den Zegel wrote:
> Now I know I could migrate to Australia and open a fritkot... (a
> place where
> you buy des frites... that you eat on the street in a paper
> cornet... with
> various sauces all derivated from mayonnaise...) but to be a real
> fritkot
> you must use :
> - the right kind of potatoes (depending on the season)
> - the right size of cutter to cut fires to the good standard
> depending on
> the kind of potatoes you use...
> - the right fat (not oil... but horse or beef fat... called "blanc de
> boeuf")
> - a very well calibrated "friteuse" with two parts (150°C and 179C
> °) in
> order not to spoil the "blanc de boeuf" which should never
> overheat... and
> be changed every day or more...
> - and of course some grey or white alimentary compatible paper to
> roll the
> "cornet"
> - salt... preferably seasalt
>
> And a good portion of "stoofvlees" or "carbonnades" (or in the
> region of
> Liège and Maastricht "boulets")
> Bier is of course also needed...
>
> So would this have some success in Australia ? (of course I see
> that as a
> cooperative alternative to fast food involving producers of
> potatoes and so
> on...)
>
> Stephan
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