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Cooking Fries in Tallow [split from Quebec]

finefoodie55 | May 1, 201212:59 PM

(Note: this post was split from the Quebec board at: http://chowhound.chow.com/topics/847066 -- The Chowhound Team)

I was told the secret at Frit Alors was the tallow/fat so now I am excited that I have put the other piece of the puzzle together.But how much fat would we put in for a table of four?

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