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What the hell is so hard about slicing potatoes

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Markbnj said:
accompanied by a pile of nasty, ready-made fries with that clear coating on the outside to make them fake crunchy.
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Someone explain to me this "clear coating on the outside to make them fake crunchy". I don't think I've ever noticed this, and I eat a fair amount of mediocre bar food.

If you're going to deep-fry something, what would be the purpose of coating it with anything to make it "fake crunchy"?
 
Carson Dyle said:
If you're going to deep-fry something, what would be the purpose of coating it with anything to make it "fake crunchy"?
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I don't really know, but in these (truly wretched) cases, I think they go from pre-prepared frozen to microwaved to your plate. Enjoy! 😛
 
Perknose said:
And you could sexually harass a woman and get away with it. Ahhhhh, those were the good old days! 😀
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But we were raised better, plus I was probably in the 7th grade riding my bike home from school and rode right by one of the first McDonalds in the southeast on the way.
 
Carson Dyle said:
Good fries are an art form. (Or an industrial process challenge, if you happen to think McDonalds fries are great.)

I think you'd be surprised (and not in a good way) by how much of the food in the typical bar & grille comes exactly like it looks on your plate, frozen and pre-packaged from Sysco or U.S. Foodservice.
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in a bar, I'm find with that.... we're not exactly talking fine dining here.

when I go to my local watering hole, my primary goal is to get plastered and easy some greasy bar food (fries, wings, etc). I'm fine with the knowledge that it went from a plastic bag to the bar's deep fryer and onto my plate.
 
Carson Dyle said:
Someone explain to me this "clear coating on the outside to make them fake crunchy". I don't think I've ever noticed this, and I eat a fair amount of mediocre bar food.

If you're going to deep-fry something, what would be the purpose of coating it with anything to make it "fake crunchy"?
Click to expand...

Yeah I don't know how to better explain it. The fries are usually thin, and appear to be formed rather than sliced, and they have a thin shiny coating. Burger King had them for awhile not many years ago, and ultimately switched back to actual potatoes. I think it's roughly the same as the difference between "frozen desert" and "ice cream."
 
Perknose said:
I don't really know, but in these (truly wretched) cases, I think they go from pre-prepared frozen to microwaved to your plate. Enjoy!
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Microwaved french fries???

That's a new one on me. The fries you buy in the grocery store are typically coated in oil so that they can be baked (as is anything traditionally fried, such breaded fish fillets, chicken fingers, etc.) but a deep fryer is pretty standard equipment in just about any restaurant, greasy spoon or bar & grille in 'merica.
 
loki8481 said:
in a bar, I'm find with that.... we're not exactly talking fine dining here.
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Some of the best food I've had has been in bars, taverns, little dives here and there. I'm not really into "fine dining." I appreciate good, flavorful food wherever I find it, but I'm no gourmand. And even if I were a gourmand, I would appreciate a real damn french fry.
 
Markbnj said:
Yeah I don't know how to better explain it. The fries are usually thin, and appear to be formed rather than sliced, and they have a thin shiny coating. Burger King had them for awhile not many years ago, and ultimately switched back to actual potatoes. I think it's roughly the same as the difference between "frozen desert" and "ice cream."
Click to expand...

Weird. I guess I've never been subjected to these. That seems odd for a restaurant that is capable of producing a great burger.

I know around my town, a lot of bars get "hotel & restaurant" liquor licenses (requiring 25% of total sales to be food), just because they're easy to get, instead of a "tavern" license that has no food sales requirements. Then they don't put in real kitchens with an exhaust hood and grease trap and other very expensive renovations. So they cook everything in microwaves and toaster ovens, even the fries and burgers.
 
Do you plan on informing the restaurant of your displeasure or are you just going to complain about it here instead?
 
Carson Dyle said:
Microwaved french fries???

That's a new one on me. The fries you buy in the grocery store are typically coated in oil so that they can be baked (as is anything traditionally fried, such breaded fish fillets, chicken fingers, etc.) but a deep fryer is pretty standard equipment in just about any restaurant, greasy spoon or bar & grille in 'merica.
Click to expand...

Carson Dyle said:
Weird. I guess I've never been subjected to these. That seems odd for a restaurant that is capable of producing a great burger.

I know around my town, a lot of bars get "hotel & restaurant" liquor licenses (requiring 25% of total sales to be food), just because they're easy to get, instead of a "tavern" license that has no food sales requirements. Then they don't put in real kitchens with an exhaust hood and grease trap and other very expensive renovations. So they cook everything in microwaves and toaster ovens, even the fries and burgers.
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:sneaky:
 
pete6032 said:
Do you plan on informing the restaurant of your displeasure or are you just going to complain about it here instead?
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Complain here, of course. What the hell good would it do to tell the people who cook the food?
 
Newbian said:
Problem is a fryer is a expense many small bars don't need or want thus go to a better one. 😛
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Not the case here. They have a huge kitchen and plenty of other fried foods on the menu. They simply don't respect potatoes. And it's an Irish pub. Irony.
 
Because they spent their kitchen space and equipment budget on other things?

When I go to a burger joint with an attached potato farm and butcher shop, and order a chicken sandwich with onion rings, I'm not surprised if I get a Tyson Frozen Chicken Breast and Ore Ida onion rings.

Order what the restaurant is good at.
 
I think I know what you're talking about re: the "coated" fries. My mom fucking hates those too (as do I, though to a bit lesser degree). Burger King's fries are a little bit like that actually, and IIRC so are TGIF's.

Anyway, I wholeheartedly agree with your rant. I doubt anyone here has had Norm's French Fries (they serve them at the U.P. State Fair in Michigan, among a couple other special occasions in a year) but those are definitely the best I've had. Those are the type the OP is talking about: just a good potato, fried in oil (skins on FTW).
 
MtnMan said:
I remember when you could see them cutting potatoes in a similar machine at McDonalds, straight into the fryer basket, which went strait into the fryer, which was filled with lard.

And a bag of fries cost 9¢, and they were good.
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When 1950?
 
Markbnj said:
Went to this big new Irish pub-type place nearby with my wife on Friday. Excellent burger, perfectly cooked and seasoned, great bun, real cheddar, some nice slaw... accompanied by a pile of nasty, ready-made fries with that clear coating on the outside to make them fake crunchy. More and more places around here seem to be serving these abominations now. When I order fries I want a goddamn potato, cut up, and fried. If you can't fry a potato take them off the menu, or better yet close the doors, go home, and wallow in fail.

/rant_off
/first_world_problems
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Those were Irish Potatoes.....c`mon get with the program!!
 
Markbnj said:
... and putting them into a fryer until they are, you know, fried?

Went to this big new Irish pub-type place nearby with my wife on Friday. Excellent burger, perfectly cooked and seasoned, great bun, real cheddar, some nice slaw... accompanied by a pile of nasty, ready-made fries with that clear coating on the outside to make them fake crunchy. More and more places around here seem to be serving these abominations now. When I order fries I want a goddamn potato, cut up, and fried. If you can't fry a potato take them off the menu, or better yet close the doors, go home, and wallow in fail.

/rant_off
/first_world_problems
Click to expand...
To do it right takes time, space, and effort, that they don't have. While not as good as those done right, non-coated frozen fries can actually be good, so long as they were par-fried, frozen ASAP, and never thawed until put into the fryer (visible coating of frost = BAD). I mean, not freshly made fries good, and they're mush in the middle, but not bad by any means.

To do crispy fries right, the potatoes need to be cut, and then allowed to dry out for a little bit. Otherwise, they'll become those fries that are soggy outside, while still firm inside. Lots of places around here do it that way D:.

OverVolt said:
I actually don't know why french fries have the reputation of being unhealthy. French fries from fast food with 8g trans fat, yes they will kill you dead by age 30.

Russet potatoes fried in fresh soybean oil... lightly salted...actually not that bad for you. I don't get it.
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I almost gag just thinking about potatoes fried in soybean oil. That's just nasty. Soybean oil smells like stale fish, and a slimy texture I think only native Asians could like. Canola, corn, and even cottonseed oil are OK; but lard, tallow, coconut oil, or peanut oil are what they should be done with. None of which should have enough trans fats to round up to 1g/serving.
 
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