Banneker's Blend Seasoning

I am thrilled to share my seasoning mix with you. You are the first to try “Banneker's Blend”. It is the current status of a years-long project to create a seasoning for popcorn and french fries. It was inspired by my popcorn-loving partner, Crosby, with further advancement fueled by my french fry-loving friend, Dr. Amy. The flavors are cheddar cheese, wasabi, soy sauce, and other spices.

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For Popcorn

I recommend the Whirly Pop, Mushroom or Medium Hulless Popcorn (Wabash Valley Kernels are the best I can find these days), clarified butter, and Banneker's Blend. Add the seasoning in small “doses” until you reach the level of salinity and cheesiness that satisfies your soul.

Using microwave popcorn is a perfectly acceptable option as well... but you don't need to tell me about it.

For French Fries

Do you really want to make perfect french fries? It's a process. You can use Banneker's Blend on store-bought frozen fries and I will not judge you.

If you're still reading, I assume you really want the inside story.

You will need:

Deep Fryer – sure, you can use a dutch oven and a high-temperature thermometer, but a good deep fryer will serve you well.
High-Temperature Oil – many people will opt for peanut oil or the even more expensive avocado oil, but canola or vegetable oil will work just fine.
Fry Cutter – I am a chef with pretty damn solid knife skills, but I use a fry cutter to ensure uniform fries. This is my fry cutter. The cut is 3/8th inch squares. Requires a little arm-strength.

Steps:

Wash your potatoes under cold water.
Peel the potatoes (optional)
Cut the potatoes – I only use the center cuts so they all cook evenly, and repurpose the edge cuts into some other potato dish. Feel free to include the smaller, uneven cuts should you desire.
Soak the fries in cold water for at least 30 minutes, and as long as 1 hour.
Fill a stock pot with water (you will usually need 2 quarts/potato).
Add 1 tablespoon of salt/quart of water. Add 1 tablespoon of vinegar/quart of water.
Cover the pot and set to boil.
When the fries are done soaking, drain the liquid and add the fries to the now-boiling water.
Boil for 9 minutes and 30 seconds.
Drain the water.
Place the fries on a couple layers of paper towels and spread them on the towels to let them cool quickly, evenly.
Wait at least 30 minutes until the french fries are cool. At this point, the fries are ready for a deep fry bath, or they can be refrigerated for 5 days.
When ready for frying, let the fries come to room temperature. If there was condensation in their container, place the fries on paper towels and pat them dry.
Bring the fry oil to 370
NEVER OVER-FILL YOUR FRYER.
Fry in batches for 5-7 minutes (deep fryers vary greatly) until crispy and golden brown.
Immediately drain and move the fries to a paper towel-lined bowl and toss with Banneker's Blend. Add the seasoning in batches – you can always add more – until your glee-meter hits a 9 or better.

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