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Question For Anyone Who Knows: Do they still use "griddle grease" now that a lot of places have done away with transfats?
When I worked in a diner many years ago, we used to get griddle grease in big five-gallon buckets. It was a bright orange-yellow color and it was about the consistency of pudding. This stuff was a must for making good hashbrowns. (The ones we served were considered awesome by the locals.) Not only did it have a higher smoke point than butter, margarine, or some cooking oils, but it also created a really gorgeous crisp and color to the hashbrowns. For us, it was matter of dropping our shredded potato/onion/spice mixture on top of a puddle of this stuff and frying it to a lovely crisp state.
I haven't worked a grill in many years and I don't even know if this stuff is used anymore.
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I think Market lunch has the piece of potatoes kind. That is what I am struggling with is the shredded limitation... Places I would think have good hash browns but may not be shredded: Market Lunch breakfast Saturday only before 11:30 and there is normally a long but worth it line. Other places I can't recall exactly but would seem like they would do it well would be Chef Geoff's, Clydes, Poste, Florida Ave Grill, Hank's (they have great hash but with small square potatoes so probably what hash browns are like)
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I think Waffle House more or less perfected hash browns. I suppose you can get fancier hash browns by adding more luxe ingredients such as truffle oil. Most steakhouse hashbrowns aren't necessarily better than Waffle House's.
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re: Hal Laurent
I totally concur with the love for WH hash browns -- especially covered and smothered. But I don't know of any within 20 miles of DC, or Baltimore.
Before this thread gets jettisoned to the Chains board -- can anyone cite nearby WHs? I know of two: one outside of Aberdeen off I-95, and one in Middletown DE right off Route 301.
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re: Mister Big
If I could Google that for you, I would've. Instead:
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