Just fry them on the way to the customer.
Just bake the pizza on the ride over to the customer.
Self driving, potato fryin future.
Fries of the Future
31–40 of 52 posts
Re: Fries of the Future
#32Just fry them on the way to the customer. Just bake the pizza on the ride over to the customer. Self driving, potato fryin future.
Spoiler: At the end of TFA, they actually reveal that they are already working on it.
Re: Fries of the Future
#33Does China not buy potatoes from the US? I don't understand why the executives wanted to wait... I'm sure we've all had soggy fries before in the US so its not a new problem isolated to fast food delivery...
China is the largest producer of potatoes in the world, accounting for 26% of the world total.
According to this, only Alaska is currently allowed to sell fresh potatoes to China. https://www.potatopro.com/news/2019/united-states-potato-ind...
Re: Fries of the Future
#34> DIHEL: So back then - almost 20, 25 years ago - Lamb Weston invented a coating called Stealth, which was their secret coating that you couldn't see and you couldn't tell was on the french fry, but it lasted - it was crispier longer, up to 12 to 15 minutes.
Costco sells Ore-Ida "Fast Food" frozen fries that have a coating on them. I hate them. You drop them on the pan for baking and your fingers get oily. They are supposed to come out crispy, and the best I can say is that they don't come out limp & soggy.
I'd much rather have fries au naturel. No coatings - just the sliced potatoes, deep-fried. And then a sprinkle of salt. Sam's Club sells a frozen waffle-cut fry that is pretty good.
McDonalds fries are actually cooked twice. And have a coating. They're briefly fried at the factory to keep them crispy, and then of course fried again at the restaurant just prior to selling them to you.
https://abcnews.go.com/Lifestyle/mcdonalds-reveals-beloved-f...
Re: Fries of the Future
#35Malcom Gladwell's Revisionist History podcast did an episode[0] awhile back on how much better McDonalds fries tasted when they were cooked in beef tallow. Now that the "fat scare" of the 90s is over, would this be a good time to switch back? I don't know if frying in tallow improves their longevity, but it may be worth trying instead of yet another chemical additive. [0] http://revisionisthistory.com/episodes/19-mcd…
If you need fries fried in beer tallow, Popeyes is a national chain that uses beer tallow to fry everything, including the fries. You'll find they are nothing special.
It isn't exactly special, but it tastes good and it doesn't make you feel like you just ate something that came entirely out of a factory.
Re: Fries of the Future
#36Malcom Gladwell's Revisionist History podcast did an episode[0] awhile back on how much better McDonalds fries tasted when they were cooked in beef tallow. Now that the "fat scare" of the 90s is over, would this be a good time to switch back? I don't know if frying in tallow improves their longevity, but it may be worth trying instead of yet another chemical additive. [0] http://revisionisthistory.com/episodes/19-mcd…
The fat scare is far from over. Not everyone spends time on Hacker News or controversial diet channels on youtube.
Moreover, nutrition is a lot more complex than "fad in, fad out". The subcutaneous fat of an animal can hold some pretty toxic stuff -- that's kind of its purpose. It wasn't a scare, people were just missing nuance and still more research needs to be done.
Re: Fries of the Future
#37> DIHEL: So back then - almost 20, 25 years ago - Lamb Weston invented a coating called Stealth, which was their secret coating that you couldn't see and you couldn't tell was on the french fry, but it lasted - it was crispier longer, up to 12 to 15 minutes. Costco sells Ore-Ida "Fast Food" frozen fries that have a coating on them. I hate them. You drop them on the pan for baking and your fingers get oily. They are s…
They're actually par boiled, then fried once at the factory, then frozen, then fried again.
Strangely, following this exact process results in a fantastic french fry made at home. I started doing this after reading about it in the Food Lab book by Kenji Lopez-Alt. Highly recommend that book btw.
Re: Fries of the Future
#38Malcom Gladwell's Revisionist History podcast did an episode[0] awhile back on how much better McDonalds fries tasted when they were cooked in beef tallow. Now that the "fat scare" of the 90s is over, would this be a good time to switch back? I don't know if frying in tallow improves their longevity, but it may be worth trying instead of yet another chemical additive. [0] http://revisionisthistory.com/episodes/19-mcd…
The fat scare is far from over. Not everyone spends time on Hacker News or controversial diet channels on youtube. Moreover, nutrition is a lot more complex than "fad in, fad out". The subcutaneous fat of an animal can hold some pretty toxic stuff -- that's kind of its purpose. It wasn't a scare, people were just missing nuance and still more research needs to be done.
Which toxins does subcutaneous beef fat contain in signification concentrations?
Re: Fries of the Future
#39Malcom Gladwell's Revisionist History podcast did an episode[0] awhile back on how much better McDonalds fries tasted when they were cooked in beef tallow. Now that the "fat scare" of the 90s is over, would this be a good time to switch back? I don't know if frying in tallow improves their longevity, but it may be worth trying instead of yet another chemical additive. [0] http://revisionisthistory.com/episodes/19-mcd…
Interesting, I had always assumed that they made the switch to be more vegetarian friendly, but it actually was because of the "fat scare." I googled around to learn more about it, and found an article called Why McDonald's French Fries Used to Taste Better [1] that's worth a read. [1] - https://blog.cheapism.com/why-mcdonalds-fries-used-to-be-bet...
Yeah they are still made with animal products. "Natural beef flavor".
Re: Fries of the Future
#40Earlier quoted context omitted.
The fat scare is far from over. Not everyone spends time on Hacker News or controversial diet channels on youtube. Moreover, nutrition is a lot more complex than "fad in, fad out". The subcutaneous fat of an animal can hold some pretty toxic stuff -- that's kind of its purpose. It wasn't a scare, people were just missing nuance and still more research needs to be done.
Which toxins does subcutaneous beef fat contain in signification concentrations?
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