You can't quite call them French fries; they're a little slab-like and not quite fluffy.
There's an education to be had here. The potatoes were not a flaky, Russet kind of variety. Almost impossible to find those at the farmers market in these parts.
Also the potatoes were on their last little potato legs, going sort of flabby. Pretty hard to resurrect with a spa treatment of hot grease, but one had hopes.
Finally, if the cuts had been more slender, there's a chance they might have crisped up better in the frying.
Oh, I forgot to tell you about the frying. Cranky used decidedly non-copious amounts of leaf lard (smoke 'em if you got 'em!). This was not deep frying at all. This was skillet fries. And when all the variables line up just right, you will get perfect French fries. I know. I've had some.
But I'm not here to talk about the fries. Well, obviously I am. Um, see that petite pale brown drizzle on the plate at about 5:00?
That's homemade malt vinegar, and it's fantastic.
I've made lots and lots of vinegars, and I love them all, but the malt is the best I've ever come up with, and it's easy as flipping the cap off a bottle of Guinness.
I added a teaspoon or so of some very active vinegar with a huge mother (couldn't get the mother out the neck of the bottle), topped the beer bottle with a loose foil lid (oxygen, good; spores and dust, bad), and left it out, unbothered, for four months, maybe five.
That's a long time to wait (good thing I have a pantry full of homemade vinegars), but it's worth it. The fermentation develops to a very sophisticated state, and minute amounts of evaporation are occurring so the resulting vinegar is a little bit concentrated.
The flavor, though. I have to thank Mr. Guinness for that.
I'm going to start a batch of new batches soon. Christmas is four months away!