SOBELMANS RECIPES

Steps:

• Salt the rim of a tall glass. To do so, pour salt onto a small plate, moisten the rim of the glass on a damp towel and press into the salt. Fill the glass with ice cubes.
• In a cocktail mixer full of ice, combine the vodka, vegetable juice, Worcestershire sauce, hot pepper sauce, salt and pepper. Shake vigorously and strain into the glass. Garnish with a stalk of celery and olives stuck onto a toothpick.

Steps:

• Combine 5 Tbsp. salt and 8 cups water in a large bowl or pot, stirring until salt dissolves. Add potatoes and cabbage (potatoes should sink, but some of the cabbage leaves may float). Cover bowl and store in a cool, dark place (a kitchen cabinet or pantry is ideal) 4–6 days; the longer the potatoes sit, the funkier their flavor will be. Drain and pat potatoes dry; discard cabbage leaves.
• Fit a large pot with thermometer and pour in oil to measure 3" up sides of pot. Heat oil over medium-high until thermometer registers 325°. Working in batches (you want potatoes to have room to move around), fry potatoes until cooked through and tender but not browned, about 5 minutes. Using a spider or a slotted spoon, transfer fries to paper towels to drain as they are done.
• Heat oil until thermometer registers 375°. Working in batches again, refry potatoes until crisp (the edges may brown, but fries will mostly stay pretty light), about 1 minute per batch. Transfer to fresh paper towels to drain; sprinkle with salt (because of the brine, you won’t need to add much).