Use my no salt method and MickyD's will rock... IDK what kind of method they have ove there,,,but the fries are crispy here...Quote:
Originally Posted by LIP
http://boards.cannabis.com/1467763-post14.html
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Use my no salt method and MickyD's will rock... IDK what kind of method they have ove there,,,but the fries are crispy here...Quote:
Originally Posted by LIP
http://boards.cannabis.com/1467763-post14.html
i am starving.. yumm burritos.. and cake yumm oh yeah this is about fries lol.. yumm friess.. from arbys :thumbsup:
Dude come over,,,your welcome to a Steak and Fries...Quote:
Originally Posted by geonagual
Quote:
Originally Posted by Skink
I swear if you feed me some steak and fries right now..I will smoke you out and help you plant flowers.
That's cool cause I GOT NO WEED!!!Quote:
Originally Posted by geonagual
Yeah who the FUCk picked mcdonalds... whenever i get fries from them they are soggy and dont taste good and just suck in general.
I hate fast food, but i still eat it, and wendys and BK are where its at. Im on the east coast so we dont get this, but carls jr is pretty bomb too with a fat 6 dollar burger...
EDIT: Oh yeah forgot to say, best fries is definitely Great Steak & Potato company, or on the boardwalk in jersey.
McDonalds is leading 2 to 1,,, you my friend are part of a minority... Fries on the boardwalk are always better...Quote:
Originally Posted by Runaway Jim
Yeah, count me in too for the "boardwalk" vote too - Jersey, Brooklyn, doesn't matter.
McDonald's is a joke when it comes to fries, despite its showing here.
I agree that Belgian fries are unsurpassed, Lip! The Belgians use the twice-frying method to do their fries, too. I asked questions about their technique the last time we were there and watched their process in a fry shop. Unlike our tendency to leave the skin on, they generally peel their potatoes first, and they use a type of European-grown potato called a Bintje, which we can't usually find in the states. I expect they're sold in England. They also employ oil for frying that has some quotient of animal fat in it--usually duck fat. A ratio of two-thirds vegetable/canola/peanut oil to one third duck fat is the ideal, the fry-shop-owner said. They do taste uniquely wonderful. And they serve them with those wonderful sauces instead of ketchup. This whole subject makes me want to catch the next flight to Brussels.
Yea, Checkers (They're called Rally's round here in Cinci) are hands-down the best.