Alright, what we really need to look at I guess is what they are using in France, or Belgium, or whatever. The Wikipedia piece regarding beef tallow is very brief, although McDonald's is mentioned. The piece about lard is more thorough, and really quite interesting, I will do more research in this dept. It discusses un-hydrogenated lards, favored by some current chefs. It's evidently healthier than butter. Who knew? But there must be some good info out there about the REAL pommes frites method. Again, I don't really give a damn about health issues, we're all gonna get croaked from something, might as well enjoy the ride, oui? And as much as I seem to be satisfied with good old oven baked tater tots, or crinkle cut fries (again in the oven), before I die, I'd like to know just how good fries can really be, you know?
Now, once we settle the cooking method question, what about the cutting? Anyone got a favorite tool for this? It can't be that big of a deal, once you have it down, right?
Then, I think it's pretty clear that REAL french fries are always peeled, yes? I know that in the U.S., there is a tendency, perhaps more so in the South, toward what are called "Home Fries". These are sometimes just great, but they are NOT french fries. I like many kinds of potatoes, and I would not complain about hardly any (except mashed! hate them!), but I think there is a sort of unfortunate understanding about fries there, when we talk about "home fries". Here's why I say that: Everyone I've talked to about "street food" in Paris LOVES the Pommes Frites, and you know what? If a guy pushing a cart around on the street can make the best fries in the world, then why do we have all these Roadfood RESTAURANTS around, serving so-called "down-home", so-called "fries", when it's really just lazy, ignorant cooks tossing unpeeled chopped items into a couple tablespoons of some vegetable oil? Come on, how hard can this be??
Well, I mean to find out. I want to become an EXPERT french fry guy. My fries will kick butt.
I like learning how to do things better than Waffle House or Denny's. And it's not just about the $, or whatever. I have learned to cook a lot of stuff that I like so much more than at those dumps, I never even think of going back. I'll bet there are a lot of folks like me out there, too.
Yours in "fried earth apple" heaven,
-Scott Lindgren firstname.lastname@example.org