Tamarack French Fries

[dpg]

Originally Posted by dreamer55

this is directed to jim at the tamarack....i appreciate your responding to this topic. i think that all of us who have eaten at the tamarack would love to have it the way it used to be.

my only question i guess is why can't we who are spending our money on dining out at any establishment have an option of how or should i say what kind of oil they are cooked in. i hope that you take this as a hint to offer the option to your customers, not everyone wants the new cooking oils. i think that customers who want the option should let the restaurant know that you are unhappy with their choices, it may wake them up.

i will continue to eat at the tamarack as i have done for many years.

I don't know of any restaurant which offers your choice of cooking oils. Once the fryers are filled their filled and cannot be swapped out on request.

[RLW]

I believe that the category of Having ones choice of oil should not be in the poll. As stated below, when you order fries you get them the way they are cooked. You do not have the opportunity to say I'll have an order of fries and I'll have mine cooked in such & such type of oil.

[Winnigirl]

Originally Posted by dpg

I don't know of any restaurant which offers your choice of cooking oils. Once the fryers are filled their filled and cannot be swapped out on request.

Thank you for saying this. That is not a practical or economical suggestion for any restaurant!

[Pepper]

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]

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]

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

[Pepper]

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.