I had mentioned in another post that I like to keep some potato slices left over from making scallop potatoes and this is why:
I put the thin slices in a light brine to ‘crisp them up’ then I heat the oil in our deep fryer. I then remove the slices from the brine, dry them well and put them in the hot oil. In a few minutes you have the freshest most wonderful warm crisp potato chips you’ve ever had. I add a little sea salt. This is a great muncher before dinner.
^This is my slow cooker contraption for reducing sauces. For the Pizza Sauce I kept it going for 24 hours. Works like a charm.
And, lastly a sampling of my tomato bounty. Sauce, soup and stew all winter long.