These look like those really gourmet thick cut kettle chips …

Comment on Crispy Oven-Roasted Potatoes by Adam.

These look like those really gourmet thick cut kettle chips you sometimes get at gastropubs. In other words, they look great. I wonder if you can do this equally well with russets? UTZ makes a great russet chip and I’ve always felt their ability to convert their starches to sugars makes them supreme when used in a chip application.

By the way, have you ever attempted ATK’s stupid-simple best french fry recipe where they start with cold oil and bring it up to 350?

Giving up cigs for hash browns. You’re father was a wise man.

Recent Comments by Adam

Pumpkin Butterscotch Cookies
I think I’ll have to try making this. My family typically goes with the usual chocolate chip-pumpkin cookie, but I’ve been looking to mix things up. Butterscotch is completly underutalized in baking. Just at the people at Tastykake 🙂

Eggs Florentine Burger
You’ve outdone yourself with these. I wonder if it wouldn’t be a good idea, however, to layer spinach, egg, then burger? That way all the fatty beef could render the spinach. Either way, an egg yolk makes an ideal partner to beef fat.

Taquitos de Lengua with Salsa Roja
I have always wanted to try lengua. I couldn’t help but chuckle at the “listen, I’m not going to bullshit you…” part. Reminds me of preparing grilled testicles. The smell is beyond revolting, but the meat has an amazing, scallop like texture and sweet, grassy finish once you tear the membrane away.

Tomatillo Lamb Tacos with Fresh Salsa Mexicana
I tried some Tacos de Barbacoa from a place that was featured on Diners, Drive-Ins, and Dives a few weeks ago. They apparently cut up a whole lamb and cook it down. I definetly have to say it’s a very earthy flavor, but the thing I didn’t like about it is that there was no element of sweetness to compliment it. I like the idea of a tomato based salsa with enough sweetness to balance the bitterness and acid. The place I went to served them with salsa verde, and I just thought it was too one-note.

How to Make Pizza Dough
I love the way you get that char. I use the Seriouseats “hack” method myself for neopolitan style pies — get a blazing hot skillet on the stovetop and then finish in the broiler. The dough recipe is very similar, calling for no oil. I like to do my pies with any kind of smoked cheese paired with figs.

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.