Crash Test Dumbass
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Post by Crash Test Dumbass on May 24, 2019 13:07:46 GMT -5
There are so many ways to make a French fry. (Take away his oil and he can't anymore, tho.)
Which way is canonically best?
Also, when I was a kid there was this shape that was like a disk of potato but it was whole (unlike a crispy crown) and when you fried it up it got all puffy and the outside was thin and crispy and WHAT EVEN WERE THOSE AND WHERE CAN I BUY THEM SOMEONE GET THEM FOR ME
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Post by Pastafarian on May 24, 2019 13:10:36 GMT -5
I've never heard of these "crispy crowns", is there a chain restaurant known for offering them?
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Crash Test Dumbass
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Post by Crash Test Dumbass on May 24, 2019 13:15:51 GMT -5
I've never heard of these "crispy crowns", is there a chain restaurant known for offering them? They're like tater tots, but maybe 1/4 the height? I've never seen them at a restaurant and that is a disgrace to what remains of the good name of the United States of America and its subsidiary countries. www.oreida.com/product/00013120001338 |
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LazBro
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Post by LazBro on May 24, 2019 13:28:01 GMT -5
My favorite is curly fries, but NOT seasoned curly fries, which seems to be how they almost always come. Not that Arby's stuff, in other words. Just regular fry flavor in a fun curly shape.
After that would be waffle fries and "slightly-thicker-than-shoestring", which are also just called "fries" right? Like "slightly-thicker-than-shoestring" is the default fry and everything else requires clarification, right?
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Post by Pedantic Editor Type on May 24, 2019 15:24:48 GMT -5
Where are skin on? Those are the best
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Post by Pastafarian on May 24, 2019 19:29:56 GMT -5
Where are skin on? Those are the best Whole deep fried potatoes have skin for days! |
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Post by Pastafarian on May 25, 2019 10:35:17 GMT -5
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Post by Powerthirteen on May 25, 2019 13:37:14 GMT -5
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songstarliner
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Post by songstarliner on May 25, 2019 19:30:43 GMT -5
^best Fry x 1000. Y'all don't know how much restraint I've exercised in not posting a dumb thing about him.
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Post by Buon Funerale Amigos on May 25, 2019 20:40:53 GMT -5
Any fry preparation that isn't creamy in the middle and crispy on the outside can fuck right off.
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dＬᵒ
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𝓐𝓻𝓮 𝓦𝓮 𝓒𝓸𝓸𝓵 𝓨𝓮𝓽?
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Post by dＬᵒ on Jun 9, 2019 21:25:50 GMT -5
Also, when I was a kid there was this shape that was like a disk of potato but it was whole (unlike a crispy crown) and when you fried it up it got all puffy and the outside was thin and crispy and WHAT EVEN WERE THOSE AND WHERE CAN I BUY THEM SOMEONE GET THEM FOR ME That sounds like a potato put through a mandoline on a really thick setting. My parents used to do that, but they also kept the oil at a low temp so the taters used to get soggy. |
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Post by Hachiman on Jun 9, 2019 23:19:13 GMT -5
Out here, they have these wonderful inventions at most fairs and festivals. Potato spirals, tornado potatoes, whatever you want to call them, they are pretty good and deserve some kind of award for inventiveness in getting a person to eat an entire potato as quickly as possible. |
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Post by Nudeviking on Jun 10, 2019 3:21:50 GMT -5
Out here, they have these wonderful inventions at most fairs and festivals. Potato spirals, tornado potatoes, whatever you want to call them, they are pretty good and deserve some kind of award for inventiveness in getting a person to eat an entire potato as quickly as possible. They have those here but the thickness of the spiral is a lot thinner than it is in the picture in that link so they're close to potato chips than a French fry in terms of "mouth feel" or whatever term food scientists and culinary wizards use.  |
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repulsionist
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Post by repulsionist on Jun 24, 2019 23:22:49 GMT -5
Who here calls their potato wedges "JoJos"?
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Tellyfier
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Post by Tellyfier on Jun 25, 2019 3:42:55 GMT -5
Also, when I was a kid there was this shape that was like a disk of potato but it was whole (unlike a crispy crown) and when you fried it up it got all puffy and the outside was thin and crispy and WHAT EVEN WERE THOSE AND WHERE CAN I BUY THEM SOMEONE GET THEM FOR ME That sounds like a potato put through a mandoline on a really thick setting. My parents used to do that, but they also kept the oil at a low temp so the taters used to get soggy. My Patatas Bravas sense is tingling! Usually the recipes call for cubed potatoes but I've eaten the "mandolined", thick slice version in Spain too. spanishsabores.com/2018/08/26/patatas-bravas-recipe-spanish-fried-potatoes-with-spicy-sauce/ |
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Post by Liz n Dicksgiving on Jun 25, 2019 9:14:01 GMT -5
Who here calls their potato wedges "JoJos"? That seems like the kind of personal nickname that shouldn't be mentioned in mixed company. |
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Post by WKRP Jimmy Drop on Jun 25, 2019 15:13:28 GMT -5
I've never heard of these "crispy crowns", is there a chain restaurant known for offering them? They're like tater tots, but maybe 1/4 the height? I've never seen them at a restaurant and that is a disgrace to what remains of the good name of the United States of America and its subsidiary countries. www.oreida.com/product/00013120001338Nah man they got those at Carl's Jr (and maybe Hardee's). |
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Post by WKRP Jimmy Drop on Jun 25, 2019 15:17:07 GMT -5
I feel like this poll should be "What is the WORST french-fry?" because almost all french fries are good french fries.
Except shoestring. Shoestring potato of any kind are demonspawn.
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Post by Hachiman on Jun 27, 2019 22:01:55 GMT -5
I feel like this poll should be "What is the WORST french-fry?" because almost all french fries are good french fries.
Except shoestring. Shoestring potato of any kind are demonspawn.
I'm imagining shoestring potatoes swimming in a pool of lava in Hell like frogspawn swimming in a pond. |
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Post by WKRP Jimmy Drop on Jun 28, 2019 20:22:02 GMT -5
I feel like this poll should be "What is the WORST french-fry?" because almost all french fries are good french fries.
Except shoestring. Shoestring potato of any kind are demonspawn.
I'm imagining shoestring potatoes swimming in a pool of lava in Hell like frogspawn swimming in a pond. Yes that's exactly what they are. |
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Crash Test Dumbass
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Post by Crash Test Dumbass on Oct 7, 2019 18:53:34 GMT -5
There are so many ways to make a French fry. (Take away his oil and he can't anymore, tho.) Which way is canonically best? Also, when I was a kid there was this shape that was like a disk of potato but it was whole (unlike a crispy crown) and when you fried it up it got all puffy and the outside was thin and crispy and WHAT EVEN WERE THOSE AND WHERE CAN I BUY THEM SOMEONE GET THEM FOR ME I finally managed to track down what they were: cottage fries. OreIda discontinued them in the early 2010s. MY SADNESS KNOWS NO BOUNDS |
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moimoi
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Post by moimoi on Jul 5, 2021 21:00:30 GMT -5
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Post by Floyd Diabolical Barber on Aug 12, 2021 22:36:13 GMT -5
When the local Cracker Barrel first opened, I went there with my folks (because of course we did). One of their menu items was a whole, unpeeled potato, which, instead of being baked, was coated in an honest-to-goodness shellac, deep fried whole, and served steaming, scorching, searing hot, right out of the fryer. If you ordered one, it came with a stern warning not to eat or touch the molten, shellac covered skin, but to let it cool a bit, peel it and eat it as if it was a baked potato. Honestly, they tasted pretty good, but they didn't survive long on the menu. I suspect lawyers, insurance companies, and basic human stupidity put an end to them.
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