Moderators ThudMaker Posted August 5, 2005 Moderators Share Posted August 5, 2005 Originally posted by Rowka Now high-school tater-tots, on the other hand, RULE!!! On that, I must agree. Link to comment Share on other sites More sharing options...
Members johnny6644 Posted August 5, 2005 Members Share Posted August 5, 2005 Some of the best fries I ever had was from a small burger chain called.... Black Angus. Anybody wanna venture a guess as to the place's nickname? Link to comment Share on other sites More sharing options...
Moderators ThudMaker Posted August 5, 2005 Moderators Share Posted August 5, 2005 Originally posted by johnny6644 Black Angus. Anybody wanna venture a guess as to the place's nickname? Lose the 'g'. Link to comment Share on other sites More sharing options...
Members Zamfir Posted August 5, 2005 Members Share Posted August 5, 2005 Originally posted by beam Wendy's has damn good fries. I hate to disagree, but, bleh. I also don't like their new square burgers. Reminds me of Krystal's... Link to comment Share on other sites More sharing options...
Members Paul Buerk Posted August 5, 2005 Members Share Posted August 5, 2005 Originally posted by Jonny Five You mean freedom fry :mad: I think mcdonalds fries have a certain amount of plastic in them to retain the shape. Watch the "Supersize Me" dvd. He puts a bunch of food under glass for several weeks, and all the Mcdonalds food decomposes except for the fries, which look the same after 4 weeks. That's because it's not even FOOD anymore. Link to comment Share on other sites More sharing options...
Members fallstar208 Posted August 5, 2005 Members Share Posted August 5, 2005 Popeye's, by far the top fry in all the land ...of fast food fries Link to comment Share on other sites More sharing options...
Members bbl Posted August 5, 2005 Members Share Posted August 5, 2005 Originally posted by johnny6644 Some of the best fries I ever had was from a small burger chain called.... Black Angus.Anybody wanna venture a guess as to the place's nickname? Black Angus Young MC Hammer? Hey, it's Friday. Link to comment Share on other sites More sharing options...
Members canadianriot55 Posted August 6, 2005 Members Share Posted August 6, 2005 the ones at the cafe at ikea i'm being serious they are good really good Link to comment Share on other sites More sharing options...
Members Jonny Five Posted August 6, 2005 Members Share Posted August 6, 2005 Originally posted by canadianriot55 the ones at the cafe at ikeai'm being seriousthey are goodreally good I really enjoy the food at Ikea. no lie. esp. the swedish meatballs. Link to comment Share on other sites More sharing options...
Members Nixon Neighbor Posted August 6, 2005 Members Share Posted August 6, 2005 My wife's are tops:p But you can't have any:p Link to comment Share on other sites More sharing options...
Members Thunderbroom Posted August 6, 2005 Members Share Posted August 6, 2005 Originally posted by sludgebass69 Portillos' fries (I don't know if they have Portillos outside of the Chicago area , but they have damn good fries!) A huge plus one...my absolute favorite. Link to comment Share on other sites More sharing options...
Members nicebigstrings Posted August 7, 2005 Members Share Posted August 7, 2005 Best fries? Cut Yukon Gold or good starchy potatoes length-wise to about 1/2 inch thickness. Don't cut them chunky and keep them long. Fry them once in peanut or olive oil, preferably at 300 degrees F if you've got a candy thermometer. Don't let them brown, just fry them till they lose their snap and get flexible. Let them cool. Crank up the oil to 375 F and fry them again until they're perfect. Most places don't dunk fries twice which is a shame because that's the secret of great fries. Link to comment Share on other sites More sharing options...
Members bleepo Posted August 7, 2005 Members Share Posted August 7, 2005 i'd go 350ish for the blanching. And I use kennebec potatoes. I thought Yukon Golds were a baby potato? Too small for fries surely. Link to comment Share on other sites More sharing options...
Members nicebigstrings Posted August 7, 2005 Members Share Posted August 7, 2005 Originally posted by bleepo i'd go 350ish for the blanching. And I use kennebec potatoes. I thought Yukon Golds were a baby potato? Too small for fries surely. 300F was the temp I got from 'Fine Cooking' magazine, but yeah, that does seem a bit coolish doesn't it? I'll hunt down some Kennebecs and give them a try. The Yukons I source are freaking huge things. If they're babies, their mutant parents are winning ribbons in the fair along with the 600 lb. pumpkins. Oh I forgot, cut and soak your fries in water for a few hours before frying. Makes them extra crispy. The best fries in recent memory I had at a friend's place who worked as a chef for years. He fried them three(!!) times in peanut oil. Temptation get thee behind me and PUSH!!! Link to comment Share on other sites More sharing options...
Members greenshag Posted August 7, 2005 Members Share Posted August 7, 2005 definately not In and Out, those fries are bleh... here in salt lake we have some crazy greek burger places with some good fries... Link to comment Share on other sites More sharing options...
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