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#12,704
#12,704
Fast food french fries... The two that are always recognizable are Checkers/Rally's and Burger King. Put 'em in a generic container, and folks are going to know from where they came at one bite. Love 'em or hate 'em, you recognize these fries.
 
#12,705
#12,705
Rocky_Top_Vol13 said:
You sir, are dumb.
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That's beside the point. You and Jot both can have an opinion obviously, but its wrong. You can both tell me water isn't wet but that doesn't mean its not.

I don't know about you but Joy eats his steak medium we to well and uses A1 steak sauce and eats Mac and cheese. From a crock pot. /discussion.
 
#12,707
#12,707
Behr said:
But see, they are the same now as 20 years ago, so if they were good then they still are. You are the one that has gone from not sucking to sucking.

Boon!
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However the fries from 55 years ago were definitely better and outstanding. The fries today have no taste.
 
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#12,709
#12,709
Behr said:
Last ones I had were orgasmic.
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A few years ago I stopped by one in a small town around here and they tasted like the original fries. Went back a few weeks later and they were back to the tasteless fries. I think the original ones were fried in a different oil that the health police outlawed.
 
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#12,710
#12,710
hmanvolfan said:
A few years ago I stopped by one in a small town around here and they tasted like the original fries. Went back a few weeks later and they were back to the tasteless fries. I think the original ones were fried in a different oil that the health police outlawed.
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I am told its the potatoes. Evidently they use a potato that's similar to if not the same as Yukon Golds.

I know that since I quit smoking errythang tastes different/better and I live me some McDonalds fries. I like steak fries and home made fries, but they're all different. Just like a good Krystal burger is different than the one I cook on my grill.

Anyway, I don't eat at fast food joints often enough to notice differences from one visit to the next. I just know if I get a craving for a fast food burger and fries, I'm gettin me a quarter pounder wif chez, fries and a Dr.Pepper. Boon Noogas!!!!
 
#12,713
#12,713
And I'm just giving Joy and Weeny head crap, I don't care if they like Micky D's or not. Its a once every year and a half treat for me.

I like it Steve I like it.
 
#12,716
#12,716
Behr said:
But see, they are the same now as 20 years ago, so if they were good then they still are. You are the one that has gone from not sucking to sucking.

Boon!
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hmanvolfan said:
However the fries from 55 years ago were definitely better and outstanding. The fries today have no taste.
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They changed the grease about 15 years ago and ruined them. It was a big deal on the news. Nkw they suck! And A1 is awesome!!!
 
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#12,720
#12,720
Back in the eighties because of the high content of saturated fat they stopped using beef fat and started using natural beef flavor added to the oil they use to fry them.

If y'all can tell the difference, I won't argue. I can't though and I still love them.

would be really good if they weren't soggy like every time I've had them.

Burger King and Wendy's suck. IMO.

Cut some potatoes real thin, soak them overnight in a little sugar water, add a little beef or bacon flavoring to your grease and fry some of the best fries you ever had. Or go get some from McDonalds, next best thing. Lulz.
 
#12,722
#12,722
Behr said:
Back in the eighties because of the high content of saturated fat they stopped using beef fat and started using natural beef flavor added to the oil they use to fry them.

If y'all can tell the difference, I won't argue. I can't though and I still love them.

would be really good if they weren't soggy like every time I've had them.

Burger King and Wendy's suck. IMO.

Cut some potatoes real thin, soak them overnight in a little sugar water, add a little beef or bacon flavoring to your grease and fry some of the best fries you ever had. Or go get some from McDonalds, next best thing. Lulz.
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I like to just slice potatoes into about 1/4” thick slices and fry them in vegetable oil. Yummy.
 
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#12,723
#12,723
At home, I baked extra taters and chill these. Chilled taters are easier to hand cut into fries. Preheat duck or goose fat in the pan. Add the fries such that there is separation - too many fries in too little oil makes for unevenly cooked fries. When perfectly golden brown, crispy on the outside, soft on the inside, remove them from the oil to a wire rack, sprinkle with salt to taste, and serve.
 
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