(14:04 UTC-4)
(+78*F....sunny)
(now playing NCIS re-runs on USA, and later AMC is playing the Dirty Harry movie)
   Did take a brief walk this morning to the ATM to visit my money, and as per usual a few of my dollars were bored and insisted that I take them home to play.....
   There is an ongoing debate on Facebook that as to which fast food restaurant makes the best French fries.....and of course because peeps have different tastes, there will never be a clear winner, however they're debating the wrong question....does any of the fast food joints actually make a good old fashion fry, and the answer is know.....most if not all of them get pre-cut, pre-blanched potatoes, in an plastic bag and froze...the biggest problem is that the pre-blanch is in water, not oil, and even if they were blanched in oil, the freezing would destroy the proper crust that occurs when pre-blanched   which assures a fry that's crisp on the outside and soft and tasty on the insides.....I didn't google this, but I know from experience what I say is accurate.....during the summer of '67 between years of college, I worked as a grill man, and a fry cook for the old fast food restaurant Carrols....
(French Fries 101)
1) get a 100 pound sack of potatoes
2) peal said potatoes.....we had a devise that did that.....
3} use a manual fry cutter
4) put the cut raw potatoes in a sink of cold water
5) repeat step 4
6) dry
7) cook in 350*F oil for 3 and 1/2 minutes or until a slight crust can be felt on the surface
8) let stand in a cooler until needed, do not freeze
9) when needed cook for a second time until crisp in 375*F oil
10) salt immediately, and keep warm
   I don't unless peeps have ever eaten at a diner or restaurant that still hand cuts from the raw potato I doubt they've ever had a decent fry.....