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Santiago
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Help for those of you who must drive thru SoCal to get to Baja
From an exhaustive study by the LA Times food critic.
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John Harper
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I've thought In-N-Out fries were the worst for years. This just confirms it. Even ordered "fresh made" they still suck. I saw this chart in the NY
Times this morning, gave me a good laugh.
John
[Edited on 2-13-2019 by John Harper]
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blackwolfmt
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Amazing how these places can F%@#up a french fry
So understand dont waste your time always searching for those wasted years
face up and make your stand and realize that your living in the golden years
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Lee
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I've always enjoyed McDonalds fries but only if they're fresh out of the fryer.
McDonalds has the worst burgers. In-&-Out has the best. Double Double. Enough fat to last me 3 days.
US Marines: providing enemies of America an opportunity to die for their country since 1775.
What I say before any important decision.
F*ck it.
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StuckSucks
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Agreed, I love a great fry, but the ones at In and Out are always under-cooked no matter what you ask for. How hard is it to cook a decent fry?
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DanO
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Ditto on the In-N-Out fries. They are awful, which is a shame because the burgers there are very good. I'd rather have carrot sticks than those
greasy, limp abominations of perfectly defenseless potatoes. I haven't set foot in a McDonald's in decades (got food poisoning at the one in San
Ysidro after returning from a Baja trip in the late 90s), but I do remember their fries fondly. The rest of the food, not so much. 
\"Without deviation from the norm, progress is not possible.\" -- Frank Zappa
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MrBillM
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McDonald's Still the Best, BUT ....................
It's been downhill since they quit cooking in Beef Fat.
Nowadays, the best fresh fries are the Russets cooked at home.
In Lard.
Yum.
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Don Pisto
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lol....I REALLY like der wienerschnitzel! 
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MrBillM
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Wunderbar Pommes Frites
Der Wienerschnitzel fries are pretty good.
Often when down in San Diego years back, we'd go over to Pt. Loma Seafoods to buy some smoked Albacore and then drive just down the street to
Der Wienerschnitzel for their fries.
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David K
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In and Out slices the potatoes and fries them while you wait. That you like other brands is fine but consider In and Out being what fresh, whole
potatoes actually taste like and others use some pre-formed potato mash that they salt and make taste good. It did take me a while to aquire a like of
In and Out. McDonald's had good fries but terrible terrible burgers. If no In and Out, then Jack in the Box or Carl's Jr. are next for me for burgers.
For fries only, McDonald's is it.
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bajaguy
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Order your In-N-out fries "light well"....big difference than regular
Quote: Originally posted by DanO  | | Ditto on the In-N-Out fries. They are awful, which is a shame because the burgers there are very good. I'd rather have carrot sticks than those
greasy, limp abominations of perfectly defenseless potatoes. I haven't set foot in a McDonald's in decades (got food poisoning at the one in San
Ysidro after returning from a Baja trip in the late 90s), but I do remember their fries fondly. The rest of the food, not so much. |
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drzura
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It's been a while since I visited their establishment, but I seem to remember that Five Guys made some pretty good french fries and burgers.
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StuckSucks
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| Quote: Originally posted by David K | | In and Out slices the potatoes and fries them while you wait. That you like other brands is fine but consider In and Out being what fresh, whole
potatoes actually taste like |
How hard is it to heat up grease before dumping in the potatoes? Warmed-up tuber sticks is not the point here.
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BajaMama
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Claim Jumper skinny fries are the best.
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blackwolfmt
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| Quote: Originally posted by StuckSucks | | Quote: Originally posted by David K | | In and Out slices the potatoes and fries them while you wait. That you like other brands is fine but consider In and Out being what fresh, whole
potatoes actually taste like |
How hard is it to heat up grease before dumping in the potatoes? Warmed-up tuber sticks is not the point here. |
Being a chef I would bet the biggest problem is the fryers cant stay hot enough because of the massive onslaught of spuds being put into them at a
nonstop pace,, especially the in and out style
So understand dont waste your time always searching for those wasted years
face up and make your stand and realize that your living in the golden years
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Alan
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Sorry David K, that's not what a fresh french fry has to taste like or as someone else mentioned not being able to keep the oil hot enough. When I was
a teen, McDonalds was still using fresh potatoes with a peeler slicer that looked identical to what In and Out is still using and were pumping them
out just as fast. McDonalds fries were as good back then as they are today. I just always assumed it was the oil they were using at In-an-Out that
makes them suck.
In Memory of E-57
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David K
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| Quote: Originally posted by bajaguy | Order your In-N-out fries "light well"....big difference than regular
| Quote: Originally posted by DanO | | Ditto on the In-N-Out fries. They are awful, which is a shame because the burgers there are very good. I'd rather have carrot sticks than those
greasy, limp abominations of perfectly defenseless potatoes. I haven't set foot in a McDonald's in decades (got food poisoning at the one in San
Ysidro after returning from a Baja trip in the late 90s), but I do remember their fries fondly. The rest of the food, not so much. |
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Not "Animal Style"? LOL
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John Harper
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Yes, that's how I have ordered them, better than stock, but still suck compared to others.
I like Carl's burgers and fries (fresh ordered!) of those I've tried over the years. In and Out burgers are definitely a close second. McDonald's
fries good, but the burgers generally suck. Wendy's generally good, Burger King not, crappy buns.
Finally, a real subject worthy of debate.
John
[Edited on 2-14-2019 by John Harper]
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MrBillM
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A Kroc of Tasty Taters
Wired.com (Grant Cornett)
What Exactly Is in McDonald's Famous French Fries?
POTATOES ——–
Mickey D's uses varieties like the Russet Burbank, which have a nice oval shape and just
the right balance of starch and sugar. Excess sugar can cause a fry to have brown spots
where it's over-caramelized, leaving a burnt taste and deviating from the uniform yellow-
arches color. Just in case, the spuds are blanched after slicing, removing surplus sugar.
SODIUM ACID PYROPHOSPHATE ————————-
Taters can turn a nasty hue even after they're fried—iron in the spud reacts with the potato's
phenolic compounds, discoloring the tissue. The phosphate ions in SAPP trap the iron ions,
stalling the reaction and keeping the potatoes nice and white throughout the process.
VEGETABLE OIL ————-
In the good old days, McDonald's fries were cooked in beef tallow. But customer demand for
less saturated fat prompted a switch to vegetable oil in the early '90s. Here, that means
oils of varying saturations combined into something reminiscent of beef tallow. There's
canola (about 8 percent saturated fat), soybean oil (16 percent), and hydrogenated soybean
oil (94 percent). And to replace the essence of beef tallow? “Natural beef flavor,” which
contains hydrolyzed wheat and milk proteins that could be a source of meaty-tasting amino acids.
MORE VEGETABLE OIL ——————
That's right, the fries get two batches of vegetable oil—one for par-frying at the factory and
another for the frying bath on location. The second one adds corn oil and an additive called TBHQ,
or tertbutylhydroquinone, which at high doses can cause nasty side effects in rats (stomach tumors).
McDonald's uses this oil for all its frying, so the stuff usually sits around in big vats, which
means it can go rancid as oxygen plucks hydrogens from lipids. TBHQ acts as an antioxidant, replacing
those pilfered hydrogens with its own supply.
DEXTROSE ——–
A brief dip in a corn-based sugar solution replaces just enough of the natural sweet stuff that was
removed by blanching. The result is a homogeneous outer layer that caramelizes evenly. You'll add
more sugar later when you squirt on the ketchup.
SALT —-
Sprinkled on just after frying, the crystals are a uniform diameter—just big enough to get absorbed
quickly by crackling-hot oil. Now add ketchup and you've achieved the hedonistic trifecta: fat, salt,
and sugar.
#Food and Drink#magazine-22.07#mcdonalds#What's Inside
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John Harper
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Thanks Mom, but I'm over 18 and will eat whatever the hell I want.
John
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