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We move out to the commuter belt, the fleshpots of the city – and another frites paradise, though different from downtown. Friterie de Corte is right outside the Metro. As fryer Steve Peeters fills my sauce-coated fries into a paper cone, he describes the cooking process: First fry the potatoes at 120 degrees to cook them on the inside, let them rest, then fry them at 180 degrees for a crisp finish that seals in the flavor. Pinch out a piece between thumb and index finger to test. A woman comes in. Ça va? Ça va!
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