As anyone who lives here knows, Sydney is currently awash with American food fever, with every suburban burger shop and second-rate pub serving up the likes of pulled pork sliders, chipotle fried chicken and the ubiquitous cheeseburger (invariably, ‘wagyu’) on a brioche bun, all served by a moustachioed hipster in a bow tie.
Frankly, I’m all for it (except perhaps for the hipsters), though I personally haven’t ventured far into the realm of this sort of food, with my plans for The Best Burger Ever still on the drawing board. I decided that I wanted to cook something on these lines and fell upon an item that I will always order if it happens to be on a menu – chili cheese fries
- A couple of starchy potatoes, peeled
Slice the potatoes in a mandoline on the widest setting, then slice into fries. Heat the oil to about 150 degrees and cook the fries for 5 minutes or so, then remove from the oil, drain and put on a tray in the fridge for an hour or so, then fry at 200 degrees until golden and delicious. Remove from the oil, drain and toss with salt.
This one was very straightforward – beef, onion, garlic, some of my roasted chilli oill, tomatoes and chicken stock
This was probably my favourite part of the dish – a splash of beer, a pinch of sodium citrate and handfuls of grated cheddar. Dead simple and wonderful – the sodium citrate essentially works to reduce the cheese’s acidity, making the proteins more soluble (thanks google!) and prevents the sauce from separating, ensuring it will remain a smooth and creamy texture.
Bowl, fries, cheese sauce, chili, cheese sauce , chives – awesome.