Homemade In-n-Out Animal Fries

We haven’t been to Southern California in a little over 3 months now. That means that the In-n-Out withdrawal, the so-called “out-n-out,” has finally set in. Luckily for us, with AK‘s creativity and SP‘s methodicalness, we have a temporary solution until our next visit West. Or South. Wherever there’s burgers.

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We’ve tried a few different ways of making what we miss most: animal style fries. People like the burgers and all, but for us, it’s all about that extremely saucy, super oniony fry mixture that gets our motors running. There are some serious bummer recipes out there that basically say that Thousand Island dressing is the same thing. They’re wrong. Here’s the closest we’ve come:

THE RECIPE FOR THE SOUSE:

  • 1 cup Hellmann’s Light Mayo
  • 1/2 cup (or a little extra) Ketchup
  • 3 Tbsp sweet pickle relish
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp sugar
  • 1 tsp cider vinegar

Basically you mix all of it and set it in the fridge for a couple hours for maximum impact. But making it looks a little funny.

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Heinz for the appropriate taste.

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Maaaayo. Maaaaaaaaaaaayo. Daylight come and me wanna make fries.

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SOMEONE BLED ALL OVER OUR MAYO!

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We relish making this sauce.

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You can also add a bit of garlic powder if you want.

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If you went to Kindergarten, you may remember that you get different colors when you mix stuff together.

Ok, so the sauce is made. The next important part is the umyum. This part is even more tricky than mixing the sauce because it requires patience, varying temperatures, and a keen eye. We’ll leave the eyeball part to AK.

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White onion outperforms yellow onion in this mixture.

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Dice. (Yes there’s yellow onion back there that we were going to use for our Sloppy Joes.)

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A tbsp and a half of vegetable oil, and throw in the onions.

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Leave it on super low heat, covered, for 30 minutes. For serious. Just leave it alone. SP STOP OPENING IT TO CHECK ON THEM!

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After that 30 minutes, bring the heat up and stir for about 6-8 minutes. Then throw in 1/4-1/2 cup of water, leaving it on hot, and let the water cook out. This will help loosen any stubborn bits of umyum and help the flavor get a bit smoky.

Ok. Now it’s time to build our animal fries. We may be a bit sacrilegious because we aren’t using cheese, but then again, we can’t source In-n-Out fries either. So this can only be a temporary fix.

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We used some Ore Ida “zesties.” They’re great seasoned fries to make in the oven and really good quality fries no matter the style you get. 

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Get some of the umyums on there.

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DOUSE IN SOUSE!!

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Served tonight alongside some homemade Untidy Josephs.

Please feel free to try the recipe and give us your feedback!

Man it feels good to type up some stuff again. Catch you on the flip-flop?

-SPAK

[FHCx306] National Calzone Day/National Deep Fried Clams Day/National Vinegar Day

IT’S NATIONAL CALZONE DAY, NATIONAL DEEP FRIED CLAMS DAY, AND NATIONAL VINEGAR DAY!

Riffing on this Ben Wyatt from Parks n Rec thing… if we were to make a restaurant to celebrate folded pizza, it would be specifically diet-friendly and located in areas nearby Los Angeles or San Diego. It would be called the Local LoCal Low-Cal Calzone Zone.

But for reals. Calzone Day was just established recently. Specifically, it was petitioned by Minsky’s Pizza on their 40th anniversary. So hooray for them!

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Today also celebrates something we were worried about finding. There are always days like that. Sea Salt, which we visited for fried scallops, closed for the season at the end of October. Our next best bet was a place called Mucci’s, which is known for their deep fried – wait for it – pizza. Yeah. We were excited to see they also had clam fritti. But when we called at 4:45 to ensure they had our item, we were aghast to find they didn’t have any! As of November 1st, today was a menu change, and they don’t have ’em anymore.

We were in luck that a local joint by SP‘s old apartment had the goods for us. Here’s Mac’s Fish and Chips.

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The menu on a white board. Too quaint not to share.

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“We don’t have soda. We have POP!” Thanks, Minnesota. SP approves.

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SP got half clams and half cod. Mmmmm those clam strips were AMAZING.

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AK went full-blown Minnesotan and got Walleye. Probably was from Lake Wobegon.

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And what’s this? Malt vinegar to have with our fish n chips? Such that we can enjoy National Vinegar Day? Perfect!

Despite the troubles, today was a success. We could’ve clammed up, but we got out of our shell and had an adventure.

Tomorrow is National Deviled Egg Day.

-SPAK