Heat Hog Lard to near flaming and throw them sliced spuds in one handful at a time. When burnt to a crisp, remove but do NOT drain ...eat with HEINZ ketchup! 
Message [Page 1 of 1]
2 Re: Fried Tators Mon Aug 04, 2008 1:28 am
SSC
Admin
Location : Louisiana
Registration date : 2008-04-28
Number of posts : 7422
Gender :
Quote : Never question my reasons till you walk in my shoes.
Reputation : 477
Points : 6748
Registration date : 2008-04-28
Number of posts : 7422
Gender :
Quote : Never question my reasons till you walk in my shoes.
Reputation : 477
Points : 6748
lol...my kind of taters Figi 
3 Re: Fried Tators Mon Aug 04, 2008 1:39 am
Guest
Guest
Well, fry them chickens the same way and serve with honey mustard. I have a wonderful friend who is from Alabama and she uses Crisco in everything. My tongue is coated for 3 hours after I have dinner at her home. Uck! *Indigestion* follows.
4 Re: Fried Tators Mon Aug 04, 2008 1:49 am
SSC
Admin
Location : Louisiana
Registration date : 2008-04-28
Number of posts : 7422
Gender :
Quote : Never question my reasons till you walk in my shoes.
Reputation : 477
Points : 6748
Registration date : 2008-04-28
Number of posts : 7422
Gender :
Quote : Never question my reasons till you walk in my shoes.
Reputation : 477
Points : 6748
Crisco or plain lard is an artery clogger for sure, nothing is any worse than food cooked in them and then it cools ..Yuk is right
Message [Page 1 of 1]
Similar topics
Permissions in this forum:
You cannot reply to topics in this forum