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{"activity_order":null,"activity_type":["Recipe"],"assignment_recipes":null,"author_notes":null,"cooked_this":0,"created_at":"2013-04-29T23:29:32Z","creator":null,"currently_editing_user":null,"description":"French fry lovers, consider yourselves warned: these crispy treats are a category-shattering work of wonder. And once you\u2019ve tried them, the oil-soaked sogsters at your local diner may no longer pass muster. Fat Duck chef Heston Blumenthal and his team put serious elbow grease into developing the technique that changed the fried potato game, achieving a crisp, almost glass-like crust that conspires with an ethereally fluffy interior to make sure you\u2019re never satisfied with ho-hum fries again. But truth be told, making chef Heston\u2019s [link http://en.wikipedia.org/wiki/Triple_Cooked_Chips Triple-Cooked Chips] is a complicated and time-consuming proposition.\n\nHere, we simplify things with the aid of a brine and a sous vide bath*. After [link http://www.chefsteps.com/activities/finding-perfect-french-fry-potatoes carefully selecting] and peeling our tubers, we combine them with the brine (water, salt, glucose syrup or granulated sugar, and baking soda to slightly elevate the pH) and gently cook the combo in the bath for 25 minutes. This helps create those super-soft insides, and also helps ensure potatoes don\u2019t fall apart. As with most things sous vide, it\u2019s also quite convenient, allowing you to cook up some <a href=\"http://www.chefsteps.com/classes/burgers/landing\" no-nell-popup=\"true\" target=\"_blank\">burgers</a> as your side dish softens. Remove the potatoes from the bath, cool and let dry, then \"parfry\" to form what's known as a \"protocrust.\" (Geeky, we know. Go ahead and steal our lunch money). After that you can freeze them for later or fry 'em up on the spot. Finally, get ready to freak out as you experience the marvel that is a perfect fry. These bad boys may make a mockery of the \u201cchips\u201d you once loved, but you\u2019ll add a seriously spectacular side dish to your repertoire. Seems like a fair trade, right?\n\n*Psst: Got a SousVide Supreme bath? You can also use it to cook [link http://www.chefsteps.com/activities/low-temp-cooking-dungeness-crab killer crab], [link http://www.chefsteps.com/activities/squeaky-cheese-curds DIY cheese curds], [link http://www.chefsteps.com/activities/beef-stock bomb beef stock], [link http://www.chefsteps.com/activities/firming-oysters firm oysters], and [link http://www.chefsteps.com/gallery#/?generator=chefsteps&published_status=published&difficulty=any&sort=relevance&search_all=sousvide%20supreme and so much more].","difficulty":"intermediate","featured_image_id":"{\"url\":\"https://www.filepicker.io/api/file/mDsNnOUaQqiJ3QcfwsTJ\",\"filename\":\"Thick French Fry.jpg\",\"mimetype\":\"image/jpeg\",\"size\":309463,\"key\":\"vOEXWKGpTnGocCHOEDRI_Thick French Fry.jpg\",\"isWriteable\":true}","forks":[],"id":305,"image_id":"","include_in_gallery":true,"last_edited_by_id":114,"likes_count":127,"published":true,"published_at":"2013-04-29T23:29:32Z","show_only_in_course":false,"slug":"thick-cut-french-fries","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"","title":"Thick-Cut French Fries","transcript":"","updated_at":"2014-12-19T16:29:15Z","upload_count":0,"used_in":[{"activity_order":null,"activity_type":["Recipe"],"assignment_recipes":null,"author_notes":null,"cooked_this":0,"created_at":"2013-04-19T18:31:58Z","creator":null,"currently_editing_user":null,"description":"The perfect fish and chips have a delicate, crisp crust surrounding a perfectly cooked fish. It's actually tricky to get this just right; usually, the crunchy batter is great but the fish is overcooked. Our version of fish and chips uses a batter engineered to crisp quickly, so that there is little risk of over cooking the fish. We also lightly brine the fish to bring out the sweetness of the flesh. Brining the fish also helps the flesh hold onto juices during and after frying, which helps keep the fish juicy and the batter crisp. A fine coating of methylcellulose helps bind the batter and also provides a moisture barrier between the steaming fish and the crunchy crust.","difficulty":"intermediate","featured_image_id":"{\"url\":\"https://www.filepicker.io/api/file/qq1zie4Q3uRL8Ww0fiIQ\",\"filename\":\"Fish & Chips.jpg\",\"mimetype\":\"image/jpeg\",\"size\":593149,\"key\":\"OsBYzXXJS9anQawwABPd_Fish & Chips.jpg\",\"isWriteable\":true}","id":295,"image_id":"","include_in_gallery":true,"last_edited_by_id":16465,"likes_count":193,"published":true,"published_at":"2013-04-19T18:31:58Z","show_only_in_course":false,"slug":"fish-chips","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"","title":"Fish & Chips","transcript":"","updated_at":"2014-06-26T19:40:53Z","yield":"4 portions","youtube_id":"Bfz86mpCK08"}],"yield":"500 g, about 15 fries","youtube_id":"hoFIWunEdqA","tags":[{"id":236,"name":"side dishes","taggings_count":12},{"id":261,"name":"fries","taggings_count":5},{"id":269,"name":"potato","taggings_count":4},{"id":278,"name":"deep fry","taggings_count":4},{"id":272,"name":"side dish","taggings_count":48},{"id":816,"name":"greasy","taggings_count":1},{"id":818,"name":"burger","taggings_count":31},{"id":520,"name":"snack","taggings_count":67},{"id":33,"name":"sous vide","taggings_count":120},{"id":549,"name":"kid friendly","taggings_count":101},{"id":1492,"name":"sous vide 201","taggings_count":7},{"id":1680,"name":"steak fries","taggings_count":1}],"equipment":[{"optional":false,"equipment":{"id":201,"product_url":"http://www.chefsteps.com/sous-vide-collection","title":"SousVide Supreme"}},{"optional":false,"equipment":{"id":586,"product_url":null,"title":"Strainer"}},{"optional":false,"equipment":{"id":1016,"product_url":null,"title":"Deep frying setup"}}],"ingredients":[{"display_quantity":"1200","note":"about 3 large potatoes","quantity":"1200.0","unit":"g","ingredient":{"for_sale":false,"id":697,"product_url":null,"slug":"russet-potatoes","sub_activity_id":null,"title":"Russet potatoes"}},{"display_quantity":"1000","note":"","quantity":"1000.0","unit":"g","ingredient":{"for_sale":false,"id":2687,"product_url":null,"slug":"water","sub_activity_id":null,"title":"Water"}},{"display_quantity":"15","note":"","quantity":"15.0","unit":"g","ingredient":{"for_sale":false,"id":2324,"product_url":null,"slug":"salt","sub_activity_id":null,"title":"Salt"}},{"display_quantity":"10","note":"DE 42","quantity":"10.0","unit":"g","ingredient":{"for_sale":false,"id":233,"product_url":"http://www.amazon.com/s/ref=nb_sb_ss_i_0_11?url=search-alias%3Dgrocery&field-keywords=glucose+syrup&sprefix=glucose+syr%2Cgrocery%2C197&rh=n%3A16310101%2Ck%3Aglucose+syrup&tag=delvkitc-20","slug":"glucose-syrup","sub_activity_id":null,"title":"Glucose syrup"}},{"display_quantity":"2.5","note":"","quantity":"2.5","unit":"g","ingredient":{"for_sale":false,"id":1162,"product_url":"http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Dgrocery&field-keywords=baking+soda&rh=n%3A16310101%2Ck%3Abaking+soda&tag=delvkitc-20","slug":"baking-soda","sub_activity_id":null,"title":"Baking soda"}},{"display_quantity":"","note":"for frying","quantity":"0.0","unit":"a/n","ingredient":{"for_sale":false,"id":2763,"product_url":null,"slug":"oil","sub_activity_id":null,"title":"Oil"}},{"display_quantity":"","note":"kosher","quantity":"0.0","unit":"a/n","ingredient":{"for_sale":false,"id":2324,"product_url":null,"slug":"salt","sub_activity_id":null,"title":"Salt"}},{"display_quantity":"","note":"ground fine","quantity":"0.0","unit":"a/n","ingredient":{"for_sale":false,"id":1270,"product_url":"http://www.amazon.com/gp/product/B000QF7KK2/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000QF7KK2&linkCode=as2&tag=delvkitc-20","slug":"black-pepper","sub_activity_id":null,"title":"Black pepper"}}],"steps":[{"activity_id":305,"audio_clip":"","audio_title":"","created_at":"2014-08-26T19:28:52Z","directions":"Sort potatoes using this [simple technique](http://www.chefsteps.com/activities/finding-perfect-french-fry-potatoes) to find those ideal for frying.\r\n\r\nPeel the potatoes, and place them in water to slow browning.\r\n","extra":null,"hide_number":null,"id":135531,"image_description":"Test potatoes for water content to get the best-crisping fries","image_id":"{\"url\":\"https://www.filepicker.io/api/file/6bowdqkJSAW0TMvcxaUK\",\"filename\":\"fries5.jpg\",\"mimetype\":\"image/jpeg\",\"size\":338965,\"key\":\"4LVHZ1AbToqqgAEI0J5U_fries5.jpg\",\"isWriteable\":false}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388593,"subrecipe_title":null,"title":"Select and peel potatoes","transcript":null,"updated_at":"2014-12-19T16:29:15Z","youtube_id":"","ingredients":[{"display_quantity":"1200","note":"","quantity":"1200.0","unit":"g","ingredient":{"for_sale":false,"id":697,"product_url":null,"slug":"russet-potatoes","sub_activity_id":null,"title":"Russet potatoes"}}]},{"activity_id":305,"audio_clip":null,"audio_title":null,"created_at":"2014-12-18T20:19:07Z","directions":"Heat your SousVide Supreme or other sous vide set up to [c 90].","extra":null,"hide_number":null,"id":167682,"image_description":null,"image_id":null,"is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388594,"subrecipe_title":null,"title":"Heat water bath to [c 90]","transcript":null,"updated_at":"2014-12-19T16:29:15Z","youtube_id":null,"ingredients":[]},{"activity_id":305,"audio_clip":"","audio_title":"","created_at":"2014-08-26T19:28:52Z","directions":"Cut peeled potatoes into slices [mm 18] thick.\n\nSubmerge in water to keep them from browning.","extra":null,"hide_number":null,"id":135532,"image_description":"Fries shrink while cooking. For thick fries, ChefSteps cuts 18 mm batons.","image_id":"{\"url\":\"https://www.filepicker.io/api/file/9fnTFkzT5iQbTTXN2G9M\",\"filename\":\"slice-fries.jpg\",\"mimetype\":\"image/jpeg\",\"size\":132669,\"key\":\"Jbqp5gI9StKqiGTErlMJ_slice-fries.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388595,"subrecipe_title":null,"title":"Slice potatoes","transcript":null,"updated_at":"2014-12-19T16:29:15Z","youtube_id":"","ingredients":[]},{"activity_id":305,"audio_clip":"","audio_title":"","created_at":"2014-08-26T19:28:52Z","directions":"Combine water, salt, glucose syrup, and baking soda to prepare a brine.\n\nHOME-COOK HACK: Don't have glucose syrup lying around? We get it. Substitute granulated sugar for a similar effect\u20142.5 g granulated sugar for every 10 g glucose syrup. (The idea here is basically to emulate the natural sweetness in the potato. We've found that glucose does this best, but regular sugar works, too.)","extra":null,"hide_number":null,"id":135533,"image_description":"","image_id":"{\"url\":\"https://www.filepicker.io/api/file/2X1rooQlSOWQrVcYhRQz\",\"filename\":\"prepare-brine.jpg\",\"mimetype\":\"image/jpeg\",\"size\":176877,\"key\":\"AXLsIZ79SmOSpKF09oZg_prepare-brine.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388596,"subrecipe_title":null,"title":"Prepare brine","transcript":null,"updated_at":"2014-12-19T16:29:15Z","youtube_id":"","ingredients":[{"display_quantity":"1000","note":"","quantity":"1000.0","unit":"g","ingredient":{"for_sale":false,"id":2687,"product_url":null,"slug":"water","sub_activity_id":null,"title":"Water"}},{"display_quantity":"15","note":"","quantity":"15.0","unit":"g","ingredient":{"for_sale":false,"id":2324,"product_url":null,"slug":"salt","sub_activity_id":null,"title":"Salt"}},{"display_quantity":"10","note":"DE 42","quantity":"10.0","unit":"g","ingredient":{"for_sale":false,"id":233,"product_url":"http://www.amazon.com/s/ref=nb_sb_ss_i_0_11?url=search-alias%3Dgrocery&field-keywords=glucose+syrup&sprefix=glucose+syr%2Cgrocery%2C197&rh=n%3A16310101%2Ck%3Aglucose+syrup&tag=delvkitc-20","slug":"glucose-syrup","sub_activity_id":null,"title":"Glucose syrup"}},{"display_quantity":"2.5","note":"","quantity":"2.5","unit":"g","ingredient":{"for_sale":false,"id":1162,"product_url":"http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Dgrocery&field-keywords=baking+soda&rh=n%3A16310101%2Ck%3Abaking+soda&tag=delvkitc-20","slug":"baking-soda","sub_activity_id":null,"title":"Baking soda"}}]},{"activity_id":305,"audio_clip":"","audio_title":"","created_at":"2014-08-26T19:28:52Z","directions":"Package fries with an equal weight of brine. Use a plastic zip-top bag, or vacuum seal. Space fries in one even layer within the sealed bag. ","extra":null,"hide_number":null,"id":135534,"image_description":"Sous vide potatoes prior to frying","image_id":"{\"url\":\"https://www.filepicker.io/api/file/kNY1pXVlSP4EeFMsgyvH\",\"filename\":\"fries3.jpg\",\"mimetype\":\"image/jpeg\",\"size\":243794,\"key\":\"611lFB8QTFCO9eM9Izxo_fries3.jpg\",\"isWriteable\":false}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388597,"subrecipe_title":null,"title":"Package in a bag with equal weight of brine","transcript":null,"updated_at":"2014-12-19T16:29:15Z","youtube_id":"","ingredients":[]},{"activity_id":305,"audio_clip":"","audio_title":"","created_at":"2014-08-26T19:28:52Z","directions":"Cook the fries sous vide until very tender, about 25 minutes. This ensures that the inside will be light and fluffy after frying.","extra":null,"hide_number":null,"id":135535,"image_description":"Sous vide potatoes","image_id":"{\"url\":\"https://www.filepicker.io/api/file/ObdRltehQFyUPwoCUq8h\",\"filename\":\"fries2.jpg\",\"mimetype\":\"image/jpeg\",\"size\":248863,\"key\":\"MWPSPsNxTtaFMSusEQcd_fries2.jpg\",\"isWriteable\":false}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388598,"subrecipe_title":null,"title":"Cook 25 min","transcript":null,"updated_at":"2014-12-19T16:29:15Z","youtube_id":"","ingredients":[]},{"activity_id":305,"audio_clip":"","audio_title":"","created_at":"2014-08-26T19:28:52Z","directions":"Gently remove fries from the bag. Lay them out, not touching each other, onto a wire rack to cool and dry. \n\nCHEF TIP: If you have access to a chamber vacuum sealer, place the hot fries on the wire rack into the chamber and pull a vacuum. The falling pressure will cause water at the surface to quickly evaporate, cooling the fries and drying out the surface for a crisper crust. This is the technique used by Heston Blumenthal at The Fat Duck for his famous [link http://en.wikipedia.org/wiki/Triple_Cooked_Chips Triple Cooked Chips].","extra":null,"hide_number":null,"id":135536,"image_description":"Drying the surface of the fries helps yield a crisper crust","image_id":"{\"url\":\"https://www.filepicker.io/api/file/z7JLAkyOR9qDxCFz1FJM\",\"filename\":\"Fries1.jpg\",\"mimetype\":\"image/jpeg\",\"size\":331951,\"key\":\"uP5gjVDTRWfud0vUShtg_Fries1.jpg\",\"isWriteable\":false}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388599,"subrecipe_title":null,"title":"Remove from bag; lay on a wire rack to cool and dry","transcript":null,"updated_at":"2014-12-19T16:29:15Z","youtube_id":"","ingredients":[]},{"activity_id":305,"audio_clip":"","audio_title":"","created_at":"2014-08-26T19:28:53Z","directions":"Heat a large pot about half-filled with oil to [c 130]. \n\nUse enough oil so that the temperature doesn't drop too far when the cold fries are added, and be sure the pot is large enough that the oil won't boil over as the potatoes fry.","extra":null,"hide_number":null,"id":135537,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388600,"subrecipe_title":null,"title":"Heat frying oil to [c 130]","transcript":null,"updated_at":"2014-12-19T16:29:15Z","youtube_id":"","ingredients":[{"display_quantity":"","note":"","quantity":"0.0","unit":"a/n","ingredient":{"for_sale":false,"id":747,"product_url":null,"slug":"oil-for-frying","sub_activity_id":null,"title":"Oil for frying"}}]},{"activity_id":305,"audio_clip":"","audio_title":"","created_at":"2014-08-26T19:28:53Z","directions":"Working with small batches, carefully lower the fries into the hot oil with a strainer or slotted spoon.\n\nFry for about 8 minutes, or until the surface begins to feel dry and firm to the touch when the fries are lifted out of the oil.","extra":null,"hide_number":null,"id":135538,"image_description":"","image_id":"{\"url\":\"https://www.filepicker.io/api/file/WEorwG6gQFKszgJUldwW\",\"filename\":\"fry-eight-min.jpg\",\"mimetype\":\"image/jpeg\",\"size\":105279,\"key\":\"CJUkxyNiQiGOBzxwenjY_fry-eight-min.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388601,"subrecipe_title":null,"title":"Fry potatoes about 8 min","transcript":null,"updated_at":"2014-12-19T16:29:15Z","youtube_id":"","ingredients":[]},{"activity_id":305,"audio_clip":"","audio_title":"","created_at":"2014-08-26T19:28:53Z","directions":"Remove fries from oil, and lay them out on a wire rack to cool and dry.","extra":null,"hide_number":null,"id":135539,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388602,"subrecipe_title":null,"title":"Remove from oil; allow to cool","transcript":null,"updated_at":"2014-12-19T16:29:15Z","youtube_id":"","ingredients":[]},{"activity_id":305,"audio_clip":null,"audio_title":null,"created_at":"2014-12-18T20:19:07Z","directions":"Place cool, dry fries in the freezer. At this point, the fries can be stored for several months frozen. \n\nCHEF TIP: To avoid rancidity, vacuum pack the fries after they're frozen, being careful not to crush them.","extra":null,"hide_number":null,"id":167683,"image_description":null,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/ilwrboygTie9VVCha9Zn\",\"filename\":\"allow-to-cool.jpg\",\"mimetype\":\"image/jpeg\",\"size\":178405,\"key\":\"4SBUpjFSSOIoNrcrhYCc_allow-to-cool.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388603,"subrecipe_title":null,"title":"Freeze fries","transcript":null,"updated_at":"2014-12-19T16:29:15Z","youtube_id":null,"ingredients":[]},{"activity_id":305,"audio_clip":"","audio_title":"","created_at":"2014-08-26T19:28:53Z","directions":"Heat a large pot about half-filled with oil to [c 190]. \n\nUse enough oil so that the temperature doesn't drop too far when the cold fries are added, and be sure the pot is large enough that the oil won't boil over as the potatoes fry.","extra":null,"hide_number":null,"id":135540,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388604,"subrecipe_title":null,"title":"Heat frying oil to [c 190]","transcript":null,"updated_at":"2014-12-19T16:29:15Z","youtube_id":"","ingredients":[{"display_quantity":"","note":"","quantity":"0.0","unit":"a/n","ingredient":{"for_sale":false,"id":747,"product_url":null,"slug":"oil-for-frying","sub_activity_id":null,"title":"Oil for frying"}}]},{"activity_id":305,"audio_clip":"","audio_title":"","created_at":"2014-08-26T19:28:53Z","directions":"Fry for about 3 minutes, or until the surface appears golden brown and bubbles streaming from the fries slow to a trickle, which indicates the crust is dry and crisp.","extra":null,"hide_number":null,"id":135541,"image_description":"","image_id":"{\"url\":\"https://www.filepicker.io/api/file/8EjD2KRwQA20pdsEd97m\",\"filename\":\"fry-again.jpg\",\"mimetype\":\"image/jpeg\",\"size\":147246,\"key\":\"55ow8VHiSx29ily3PID3_fry-again.jpg\",\"isWriteable\":false}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388605,"subrecipe_title":null,"title":"Fry about 3 min","transcript":null,"updated_at":"2014-12-19T16:29:15Z","youtube_id":"","ingredients":[]},{"activity_id":305,"audio_clip":"","audio_title":"","created_at":"2014-08-26T19:28:53Z","directions":"Drain fries on paper towels to remove excess oil. This will prevent the crust from absorbing oil and becoming greasy as the fries cool.\r\n\r\nSeason fries with finely ground salt and black pepper to taste.","extra":null,"hide_number":null,"id":135542,"image_description":"Crispy French fries with a moist, fluffy interior.","image_id":"{\"url\":\"https://www.filepicker.io/api/file/oQ9tIEIvQnugu03g5zpR\",\"filename\":\"season.jpg\",\"mimetype\":\"image/jpeg\",\"size\":140863,\"key\":\"MyR8mnNSr2ElLXNWP58w_season.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388606,"subrecipe_title":null,"title":"Drain; season","transcript":null,"updated_at":"2014-12-19T16:29:15Z","youtube_id":"","ingredients":[{"display_quantity":"","note":"kosher, fine ground ","quantity":"0.0","unit":"a/n","ingredient":{"for_sale":false,"id":2324,"product_url":null,"slug":"salt","sub_activity_id":null,"title":"Salt"}},{"display_quantity":"","note":"fine ground ","quantity":"0.0","unit":"a/n","ingredient":{"for_sale":false,"id":1270,"product_url":"http://www.amazon.com/gp/product/B000QF7KK2/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000QF7KK2&linkCode=as2&tag=delvkitc-20","slug":"black-pepper","sub_activity_id":null,"title":"Black pepper"}}]},{"activity_id":305,"audio_clip":null,"audio_title":null,"created_at":"2014-12-18T20:19:07Z","directions":"With a burger, or a steak, or fried fish, or a milkshake, or... C'mon, you know fries go with everything, don't you?","extra":null,"hide_number":null,"id":167684,"image_description":null,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/TPfKCf4yQzGThEYtGEbl\",\"filename\":\"fries.jpg\",\"mimetype\":\"image/jpeg\",\"size\":188598,\"key\":\"QRsFjHOT3O3cgI8amewU_fries.jpg\",\"isWriteable\":false}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388607,"subrecipe_title":null,"title":"Eat.","transcript":null,"updated_at":"2014-12-19T16:29:15Z","youtube_id":null,"ingredients":[]}]}

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