It has to do with hot water and cold water. That’s all I can remember. I never really paid attention to blanching, because it makes me think of old women.
What's blanched?
Yeah. Blanched, seasoned, baked, cooled off, and baked again.
It has to be at least twice baked, or else it's not...soft enough. Too hard to eat.
Baked, not friend. Oh, the letter n. Trying to corrupt me, I see :mad2:
Fried potatoes!
Auo! What’s the occasion?
I like some oregano.
Would you like seasoning with that?
Seasons greetings!
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