tags: How It's Made: French Fries, food science, engineering, technology, streaming video
Long, skinny French fries .. are NOT EXTRUDED! Toldyaso! Don't believe me? Watch this video! Yes, I win this argument! Muahahahaha!
Vinegar on fries? Ew! But that's how those wacky Brits eat "chips", I guess.
More like this
Antagonistic pleiotropic effects reduce the potential adaptive value of the FRIGIDA locus:
There's lots of good blog fodder out there, but I don't want to let too much time go by before finishing my discussion of Stephen Fry's presentation of the Problem of Evil.
David Darlington has a post at In the Agora about the ongoing situation in Philadelphia over an English-only requirement at one of its famous cheesesteak establishments.
tags: Stephen Fry on Catholicism, Intelligence Squared Debate,
Well, if would have used a little common sense,they would have realized that extruding potatoes would have created mashed potatoes. ^_^
salt and vinegar is a good way to eat them (yes, it's a brit thing), but i've also enjoyed them with tartar sauce and whipping cream (separately, of course)...
FYI -- some locations, like In 'n Out, run each and every potato through a sieve blade that slices them whole with skin on: place the potato on the blade, bring the weighted lever down which forces the potato through the sieve/blade, and voilà , "french" fries...
i prefer my french fries long and skinny, dipped in either curry mustard or salsa.
Don't forget the French-Canadian poutine. Cheese curds, gravy and fries. Only for the suicidal.
Here's a recipe: http://frenchfood.about.com/od/sidedishes/r/poutine.htm
However, if you are eating your fries in a fast food joint then what you're eating is extruded "mashed" potatoes. Cheaper and greater consistency.