Yes, sweet corn is available...it goes by the name American Corn
The reason I restricted meat to chicken is as follows -
Cow beef is simply illegal.
Buffalo beef is legal but still frowned upon by local population. In this region, there is a substantial population that avoids restaurants that serve any kind of meat. Alienating even more customers by serving carabeef is something he will have to think about.
Goat meat is popular and is as accepted as chicken but not sure if goat meat can help with the american flavor.
Never seen sheep/lamb/pork in the market. Don't know why. Though they are legal.
French fries are tricky. The kind I see in fast food chains are impossible to make in a simple restaurant. There is too much of chemicals and research involved to get that flavor and crispness. Just dicing potatoes like fries and frying them doesn't work. Some restaurants here do have such fries and they taste horrible.
Potato wedges is probably doable.
Mashed potatoes, baked potatoes can be done.
Paul Anilprem wrote:
French fries are tricky. The kind I see in fast food chains are impossible to make in a simple restaurant. There is too much of chemicals and research involved to get that flavor and crispness.
None of that is necessary. Fries made using the double-cooking technique (par-fried, and then finish-fried) just need salt to be delicious.
OK, I will check it out. Thank you!
I believe most fast food chains also do the double frying technique -- except that the first frying is done at the factory, followed by flash freezing. This way, at the franchise/chain, only the second frying is needed.
IMO, the difficultly is the technique (timing) and the need to have two different fryers that have to be kept at different temperatures. The first is more of an issue at the fast food chain due to poor training and high turnover. The second, may be an issue for the restaurant -- doubling the cost and space needed to fry is not a good thing.