I'll be filling you in on my experiences at different places to eat from ya mommas house to hole in the walls to places that require a jacket & tie. Will also post recipes, food funnies and ideas. Leave feedback in the comments and follow me @immafoodie
Start off by taking about six or seven spaghetti noodles at a time and twisting them together. After they cooled a bit take the noodle strips and coated them in flour, dipped them in egg wash and roll them around in Italian style breadcrumbs. After that heat up the oil in a deep fryer to 375º and dropp the fries in for about a minute.
The Spaghetti Fries turned out nice and crispy on the outside while the noodles themselves retain their tenderness perfectly. Dipped in some marinara sauce for a damn good snack!
1. Wash the potatoes and poke holes in them with a fork. Bake at 350 degrees for about an hour or until fork tender.
2. Cool and cut the potatoes into bite sized chunks. I put them in a separate bowl and once they cooled enough I put them in the fridge to cool all the way. This gives them an excellent texture and prevents the dairy ingredients from getting hot or the cheese from melting. If you are serving this salad hot then you don’t need to cool the potatoes, just skip that step!
3. Mix the mayo and sour cream together in a bowl. Add to the potatoes, then add the onions, chives, and cheese. Salt and pepper to taste – I use a pepper grinder and a sea salt grinder for EVERYTHING so I never know exactly how much of either I put in. I think the taste is far superior to just using regular table salt and pepper.
4. Top with extra shredded cheese, bacon, and chives, and serve!