Re: A real pizza
Steak fries are wedges of a large potato, cut longitudinally. Take a half kilo Russet and cut it into eight equal pieces, skins left on. They are often oven baked, sometimes twice-cooked (see below). Nice with a steak, thus the name.
Most of the GreatUnwashed think of generic "fries" as the garbage they sell at fast so-called "food" joints the world over. Greasy salt bombs. Narsty.
The rest of us think of fries as pretty much the same thing you get down at your local chippy in size and shape, except we double cook them.
Start with Russets, leave the skins on (unless you're a wimp, in which case you can peel them). For best results, cut the night before and leave to soak in cold water until time to cook. Dry them and put into 325F (165C) oil until they just start showing a hint of colo(u)r, about 6-8 minutes. Remove, and set on a rack to drain as you continue cooking the rest of your spuds. Once this round is done, raise the heat to 375F (190C) and cook 'em again, this time until GB&D, about 2-3 minutes (play with it until YOU like the results!). Shake off excess oil, remove to a rack to continue draining, salt immediately, and enjoy.
I use a large dutch oven for this, cast iron works better than anything else. Find the setting on your range that will hold the oil at temperature. Don't try to chase the heat while cooking! Leave it at the setting above. Put the spuds in and let 'em cook. The oil will cool a bit, but don't worry about it. Wait until the oil comes back up to temp before putting in the next batch. Lather, rinse, repeat. Do it all over again for the second pass through the oil. Use enough oil so the spuds have a lot of room to move around, do NOT crowd the pot. Also, do not over-fill the pot with oil, remember that the spuds will displace the oil and the steam boiling out will create bubbels, which will further raise the level. I generally suggest not starting with more than half a pot of oil.
I use peanut oil or canola oil. Any high smoke-point oil will work. If you don't overheat the oil, you can reuse it. Once it's cool, run it through a filter to remove the bits. I use standard cone-shaped coffee filters that I first soak in water (the water wets the fibers, keeping the oil from doing the same and slowing down the drainage ... another tech-tip from my Grandfather). Store in the bottle you bought it in. It'll last longer in the fridge. I can usually manage several uses before it starts breaking down.