Quoting Shawn Highfield to Jim Weller <=-

malt vinegar just for English style chips

When Andrea's visiting friends or something my go to is fish and chips
and malt vinegar. We don't keep it in the house as I try to keep the kitchen gluten free.

I didn't realize that malt vinegar would have enough barley gluten
in it to be an issue in small amounts. FWIW I just now read on a
number of British sites that during the fermentation process most of
the gluten proteins in barley are hydrolysed which breaks the gluten
protein into small pieces and that manufacturers can label theirs
"gluten free" if they have less than 20 parts per million when
tested as that's the level determined to be low enough to be OK for
most Celiacs. There's a few such brands out there.

But the Canadian and American diet advice sites I found all say to
simply avoid.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Baker's Memory Potatoes
Categories: Vegetables, Potatoes, Onion
Yield: 4 Servings

ONION FILLING:
2 tb Peanut oil
2 sm Onions; peeled, finely diced
1 tb Fresh minced thyme or
1 ts Dried; crumbled
1 tb Champagne or
-white wine vinegar
Salt
Freshly ground black pepper
POTATOES:
1 1/4 lb Russet potatoes, peeled
2 oz Unsalted butter; melted
Salt
Freshly ground black pepper

For the Onion Filling, place a heavy medium saucepan on medium low
heat and add the oil. Add the onions and thyme, cover and cook until
very tender, for about 20 minutes, stirring occasionally. Add the
vinegar, bring to a boil and stir until absorbed. Season with salt
and pepper. (This can be prepared ahead, cooled, covered and set
aside at room temperature.)

For the potatoes, carefully cut potatoes into thin, even slices
using a knife, a mandoline or a food processor with a slicing
blade. Place in a large bowl of cold water. (This can be prepared
to this point and set aside at room temperature in bowl covered
with cold water. Drain before continuing with the recipe.)

To cook, preheat the oven to 450 degrees Fahrenheit. Dry the
drained potatoes well in a lettuce spinner and a clean bath towel.
Line a large baking sheet with parchment paper. Trace four 5 inch
circles on the parchment with dark ink. Turn the paper over. If
the circles are not visible, redraw them so they are. Brush the
circles lightly with butter. Overlap the potatoes to cover the
bottom of each circle, using the least attractive slices for the
center. Brush lightly with butter. Season with salt and pepper.
Divide the onions among the centers of the circles. Flatten onions
to 1/8 inch thick circles using a spatula. Overlap 1 layer of
potatoes around the rim of each circle, leaving part of the onion
center exposed. Brush the top layer of potatoes lightly with
butter. Season with salt and pepper. Press down on the top layer,
sealing it to the bottom layer.

Bake until brown and crisp, for about 30 minutes. Press the layers
together and neaten edges several times while baking. To serve,
slide a long narrow spatula under the potatoes to loosen them from
the paper. Switch to a broad spatula and carefully transfer the
potatoes to 4 small or main course plates, neatening the edges if
necessary. Serve immediately.

Recipe By: CHEF DU JOUR MICHEL RICHARD
From: Ed Bauman

MMMMM


Cheers

Jim


... If God didn't want us to hunt, He wouldn't have given us plaid shirts.

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