Cedar Point Fries Recipee

Hey guys, I work almost 7 days a week and can't always get to the point to enjoy those scrumptious fries from the Happy Friar. If ANYONE has the recipee I would greatly appreciate it. I have tried to make them in a deep friar with peanut oil, but I just can't get it right. Any help would be greatly appreciated as I'm sure the Berardi family will not divulge their methods of the original recipee.

Thanks much, Email Funboi248@aol.com

Jayson

But that's all it is... it's just the peanut oil. If you can find the same brand I don't doubt you'll get the same taste.

------------------
Jeff
Webmaster/GTTP, Sillynonsense.com
"Let's stop saying 'don't quote me,' because if no one quotes you, you probably haven't said a thing worth saying." - Dogma, KMFDM

Of course the other basic rules of good french fries still apply:

- Start with a good quality spud (low-moisture Russet)

- Cut, blanch (quick dip in boiling water), dry, THEN fry. Those prepackaged fries you see in restaurant kitchens have already been blanched

- Cook in small batches - large batches drop the oil temperature and you need hot oil for good fries

and that's about it.

-'Playa

(whose family would eat only his fries for dinner if he let them)
------------------
The CPlaya 100--6 days, 9 parks, 47 coasters, 2037 miles and a winner.....LoCoSuMo.

My neighbor works for GFS (Gordon Food Service) and he said that they are from GFS. He somethimes gets to deliver them. He got us a box and they are almost exactly the same :)

Ok, I'm new here (in fact this is my first post) but i've been lurking for just about two years now. I've had many a great laugh at several different theories that many posters have shared here. Most of these theories are generally coaster related. However, this misconception over the recipe of CP's fresh cut fries has caused me to start an account. I won't share what exactly goes into creating the perfect CP french fry because of respect for the employees who take so much pride in a fried potato, but I will say that you guys are somewhat off base as to what all goes into it. believe it or not, the recipe is quite complicated.

Thank you for letting me into your little online community, and please, don't flame this post.
*** This post was edited by w.d. 8/6/2002 3:57:15 PM ***

Aren't those the same fries from Berardi's in Huron? I thought I read on Walt's site that Back in the 30's or 40's, or something like that, that CP asked them to give them their recipie for their fries? I have only ate Breakfest @ Berardi's, so I've never had their fries to tell you for sure.

Well, w.d., if you're going to come on anonymously and say "I know and you don't" then you better be wearing a fire-proof suit, because the flames will most assuredly come your way.

------------------
Jeff
Webmaster/GTTP, Sillynonsense.com
"Let's stop saying 'don't quote me,' because if no one quotes you, you probably haven't said a thing worth saying." - Dogma, KMFDM

You can get the original fries at Berardi's Restaurant in Huron and Sandusky. They are different than Cedar Point's current version ... not quite the same as what you get at the park.

------------------
Virtual Midway
http://www.virtualmidway.com

w.d. said:
However, this misconception over the recipe of CP's fresh cut fries has caused me to start an account. I won't share what exactly goes into creating the perfect CP french fry because of respect for the employees who take so much pride in a fried potato, but I will say that you guys are somewhat off base as to what all goes into it. believe it or not, the recipe is quite complicated.

Har.

I suppose you can also explain why they just plain sucked in early 2001, right?

We're listening...

-'Playa

------------------
The CPlaya 100--6 days, 9 parks, 47 coasters, 2037 miles and a winner.....LoCoSuMo.

Jeff said:
Well, w.d., if you're going to come on anonymously and say "I know and you don't" then you better be wearing a fire-proof suit, because the flames will most assuredly come your way.

---

HOLD! No flame yet, w.d. is correct. I get this feeling that w.d. has spent some time in Happy Friar making these things himself! There really is much more to these fries than the Peanut Oil. I would tell you exactly how to make them, but then I'd have to kill you, and I know it's really not worth that much to you...or is it? ;)

-Craig

*** This post was edited by wings51 8/6/2002 5:46:53 PM ***

Tell ya what....I live 20 minutes from another CF fries stall known as the 'Happy Friar.' Let's say I go there and ask for the earth-shaking secret recipe.

-'Playa

------------------
The CPlaya 100--6 days, 9 parks, 47 coasters, 2037 miles and a winner.....LoCoSuMo.

ok, you've cracked me only because the playa be hatin. I'll squeal, but only if i'm allowed to wear my special gttp flame-retarded suit with built in "internet anonymity" feature. Fries are received at location in their native form, that of the potato. potato is cut in location, soaked for x amount of time, and fried at x temperature. as for why the fries "sucked in early 2001", i would assume it had something to do with employees who were new and did not have the skills and knowledge of intricate potato cooking methods that only come with time and experience.. there.. the cat is out of the bag, i just hope that the International Association of Fry Stand Alumni does not revoke my membership for divulging our "secrets".

I do know that CP thaws the fries before cooking them. This is common practice throughout the park. You will see the baskets staged. I know back in my college days I worked at a fast food restaraunt known for great fries and that is how they did it. It doesn't shock the oil as much and the fry cooks more thoroughly.

I may be way off base here, but I always thought the CP fries were fried twice. First, at a lower temperature to cook the potato, then quick fried in very hot oil, to brown and crisp the outside, while keeping the inside soft.

------------------
Florida may have Disneyworld and Key West,
but Ohio has Cedar Point and Put-In-Bay.
It's great to live in Ohio!

*** This post was edited by Pete 8/6/2002 10:26:32 PM ***

You ARE way off base....that would get you one disgusting, greasy mess.

5 minutes @ 200 degrees, sports fans. It's not that hard. It's like, a POTATO.

-'Playa

------------------
The CPlaya 100--6 days, 9 parks, 47 coasters, 2037 miles and a winner.....LoCoSuMo.

Ok guys here is the bigg secret. Cut fresh potatoes in a V-shaped cutter, let fall into ice water. Place in a fry basket, let dry. Place in 200 degree PEANUT oil for 12-15 min (remember to shake or the fries will stick together). Remove from oil. Place fries in 350 degree oil for 3-5 min. Serve fresh.

If that's the real recipe, than someone's in trouble.

BUT, if it isn't, as in that was made up, that recipe is probably more closely guarded than the Bush family's baked beans.

------------------
Andrew L. of Waterville, OH
So what's better; skydiving or riding in Raptor's front seat?

Hey I'm trying to perfect this recipee, and i'm close. The double fry technique is obviously right. I've bot the correct peanut oil, but is there anything else that goes into it?

A dash of TLC ;)

i dont think the fries are that great. lots of times they are nast. pure 100% nast.