Yesterday I made two hardboiled eggs. Hopefully I'll cook more with the stove.
I don't make chips very often, but I freeze potatoes after parboiling and then roast them from frozen: the results are extremely crunchy exteriors and fluffy interiors, the holy grail of roast potatoes.Frying twice seems to get the best results IMO. A plus with blanching in water is you can freeze them in large batches indefinitely before using them. I am still tinkering with this with mixed results.
There are also some kinds of frozen fries that are already likes this. If they're sold as extra crispy they might be. Most frozen fries you can buy are a sad, soggy affair without blanching or double frying, though.
More rice maybe... but some lime juice (call it Thai fried rice) should balance out the salt. Rice is hard because it just absorbs everything in a flash, like Amberlynn Reid.I made fried rice but accidently added way too much salt. Haven't decided if I can salvage it with more rice or just toss it and try again.
I find tobasco tough to work with unless you just want tobasco-flavored Thing, it ends up overpowering everything else.I got a bit too abitious and tried cooking ribs with Tabasco Sauce along with my usual mix of spices I prefer. I dunno if I used too much of it but the sweetness was just too much for me. Luckily my spice mix makes a big batch so its not a total waste of time, but I'm probably just going to ditch the Tabasco. I grew up thinking that stuff was too hot for me but its the sweetness that actually gets to me instead of the heat.