McDonald's Corp's french fries often take the top spot in customer surveys, but independents like Five Guys Burgers and Fries, Smashburger and In-N-Out Burger have been dialing up the pressure

Smashburger fries FTW
//also burgers

[making note on calendar, 16 Dec]

oh god no. these new fries are total shiate. the old ones were flavor balanced with the whopper; these new ones are soggy nasty potato sticks that SUCK DONKEYBALLS. that f*ckwit farktard son of a biatch that took over as CEO has f*cked up the last bastion of fast food. first, avocado on a whopper, and now fries that make licking the asshole of a slut taste better.

Livingroom: oh god no. these new fries are total shiate. the old ones were flavor balanced with the whopper; these new ones are soggy nasty potato sticks that SUCK DONKEYBALLS. that f*ckwit farktard son of a biatch that took over as CEO has f*cked up the last bastion of fast food. first, avocado on a whopper, and now fries that make licking the asshole of a slut taste better.

Tell us how you really feel. Don't be shy. :-D

They are producing thicker fries so I can grab them with my excessively fat hands.

balthan: Burger King fries have sucked since the last time they changed them.

THIS

Axel_Gear: Despite the fact that 5 guys and In-n-out both offer fresh cut potatoes, In-n-out fries are vastly better.

I prefer Five Guys; they taste good even if cold or re-heated, and are the only fast food
fry that takes to malt vinegar.

Meatzilla [TotalFark]

Looks like Downy McMongoloid serving up da fries.

Fast food death rattle not heard since just before Arby's reincarnated Wendy's (and probably killing itself in the process). Consumer tastes change. When's the last time you saw an automat?

The biggest franchise owner locally died probably about five years ago. Many of its stores never re-opened. Another multiple franchise owner fled the country, leaving her employees unpaid at the holidays a couple of years ago. BK corporate did pay the employees, and re-opened about 2/3rds of the stores.

The only BK anywhere near where I live is over in a pretty nasty part of town. There's local places that have better burgers for not much more money.

Why the hell would you go to Burger King and get fries instead of onion rings anyway? What's wrong with you people??



/extra zesty sauce please
//though granted, Hardee's onion rings are far better
///not nearly as fat as I sound

heap: dimension seems less important than using cardboard and gym mats instead of potatoes.


There's very little meatpotato in these gym mats!

padraig:
Anyway, the REAL secret to good French fries, is the double bath. First, heat the oil to 325°, and then dip the oil for 6 minutes. After that, remove the fries, and allow them to drip their excess oils, by putting them in a skimmer, or in a bowl with paper towels to absorb the excess oil.
Then, heat up the oil to 375°, and dip the fries once again, for 3 minutes, or until they get exactly the color you want.

Some people advise to dip the potatoes in cold water before cooking them. You can also flavor the oil by adding a bit of lard or beef fat.

This person knows what he is talking about. I do soak in cold water as I was taught by my mother - something to do with the starch. My differences with the post are that I cut mine a little thinner with the skin on, and put into an air fryer with duck fat for taste.

I have always used sea salt for salting (I make my own flavored smoked salts and have done so for years before it became hip). Dipping sauces usually are mustard cut with mayo and sometimes horseradish, BBQ sauce, or a better ketchup. Otherwise I love Malt Vinegar.

Mr. Breeze: 1. Heat oil in pan. (canola or peanut works well) Approximately 350 degrees.

No duck fat?

Mr. Breeze: Whats the point?

Flavor. Check a French cookbook sometime. You've got the frying parts down pretty well. IIRC, lots of restaurants will do the first fry in the duck fat, then the second in oil with a high smoke point.

Also, where do you get duck fat anyway?

Um, a duck?

/Same way you'd get it from anything else you roast

Mr. Breeze: I've never cooked a duck before. The wife doesn't like it unfortunately but I get it at restaurants when the mood strikes.

It's waaaay too easy to fark a duck. Get a recipe, and follow it absolutely perfectly. Wild duck, you know, what your cousin blasted with his shotgun Saturday morning, is more difficult to cook well than what you'd buy.

Many grocery stores sell them, though maybe not the bargain basement places. A whole duck should run you a little more than an equivalent-sized turkey.

But they are fatty; you will get lots of drippings. Save 'em. You can use them for more than just fries.

DrippinBalls: Meatzilla [TotalFark]

Looks like Downy McMongoloid serving up da fries.

I take it you're not familiar with DING Fries Are Done (new window)?

Mr. Breeze: Also, where do you get duck fat anyway?

These awesome people: Link (new window)

3.5# of duck fat for under $20 out the door. Fantastic customer service. Just awesome customer service.

Mr. Breeze: Oh and Steak and Shake are good too.

Scarf and Barf has the best if done right. Thin, crispy, etc.
The sad thing is that the two local ones by me went under because the owner hired the most useless "off the street" people who did not give a rat's behind about customer service. The acted like they were doing us a favor to acknowledge our presence. What should have been a fast food experience was a "you won't see a waitress for 15 minutes to take an order, good luck even getting your order. And you will be yelled at if you don;t tip 50% for awful service". Milwaukee/Waukesha Wisconsin.

Fark Me Runnin: I actually came back here to add Steak and Shake to the "Fries that totally suck balls" list.

If you have a good staff they are great. Otherwise see my post on why the local ones went under by me.

Oh heck - it sounds like I live on fast food when I say this, but the closest White Castle to me has awesome people who will leave their fries in the fryer if you ask for it - so that they are crispy and not limp. The closest White Castle is 40 miles away and my kid and his friends require a crave case every time I pass by.

Wendy's fries are determined by the staff - decent or SUCK. Mosty suck.
McD's has not had decent fries since a) no beef tallow and b) gotta serve 'em limp due to time constraints.
I cannot say how many times as I go past their HQ I want to go in and scream about time studies vs. crap output. But the American consumer has gone WAY downhill. Lowest common taste buds. Soylent green, etc.

I will say that my father was brought in many years ago to McD's to help them go into other areas. Ray Kroc did one of the most amazing things in American management at the time. He stated "We do one thing, we do it well, we are not doing anything else that we are not experts in".