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October 25th,
written by Arthur

I’ve been thinking and talking a lot about French fries.  I’m a strong believe that fries are one of the most underrated foods out there.  Yes, you can get them almost everywhere and yes people across America eat them by the bushel full.  But still, they get no respect. A crisp outside with a soft interior… it’s culinary magic. Thrillist, recognizing the magic of the fry, recently did a French fry power ranking.  The following are my mad ramblings on the subject (re-organized from an email exchange with Carly on the subject).

Steak fries are amazing. In part because they are great for scooping sauce (ketchup and/or mayo please!). On the other hand, regular old fries have a little bit of a better crisp though.  On the regular fries, a mixture of ketuchup and mustard is nirvana. If forced to choose between the two, I’ll take the platonic steak fry over an ideal regular fry. But, at the end of the day, steak fries seem more likely to be or get soggy.  The struggles of the idyllic versus the real world.

Waffle fries are best for toppings (chili, cheese, etc.) because they are basically a built in scoop.

Tatter tots are fantastic—though need to be considered separately from fries. And on the subject of excluding items from the list, kick the home fries too… good, but not true fries.  If we let in tots and home fries where are the hash browns I love for breakfast? Shame on you Thirlist!  Shame.

I constantly forget curly fries exist.  They are a great novelty, but almost always seem to disappoint.

Shoe strings:  Good.  But all crisp.  I like the soft middle of the other fry varieties.  The sauce is even more critical with these guys than usual.  Though with risk comes reward; these can provide a perfect canvas for interesting aiolis.

Crinkle cut fries are designed to be eaten with dogs or burgers fresh off the grill and preferably eaten outside at a red and white plaid plastic table cloth.  For BBQ time, these guys might be the winner.

Almost every fry is great. It’s hard to find a fry I hate. Under cooked, oily, crisp free fries do it, but these are so rare (and horrific) that any conversation of them can be cut-off here. *Shudder*

Think about your next French fry. Their ubiquitous nature only makes them all the more the culinary wonder.


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