This universally beloved food has a long and interesting history
6 Things You Didn’t know About French Fries
There are few foods that have been eaten at some point by just about everyone in the Western world, but French fries are one of them. Call them fries, call them chips, call them frites — whatever you call them, fried potato sticks are one of the most universally beloved junk foods on earth.
Nobody Can Agree on Where They Were Invented
The French, Spanish, and Belgians all claim that they were the sole inventor of fries. Belgian fry lovers claim that they’re called “French fries” because all Belgian food is appropriated by the French; the French claim that street vendors on the Pont Neuf bridge were the first to sell them, in 1789; and the Spanish claim that, as the first European country to bring potatoes back from the New World, they have a historical argument for inventing them.
British Chips Are Thicker Than American Fries
You might think that chips and fries are identical save for the name, but visit a traditional British chipper and you’ll see that they couldn’t be more different. Chips are cut much thicker, are slightly soggier, and actually contain less fat than American fries because of their thickness.
They Contain More Acrylamides Than Just About Any Other Food
Acrylamide, a chemical compound that develops when starchy food is cooked at a high temperature, is considered a potential carcinogen by the U.S. government and has been shown to cause tumors in the adrenal glands, thyroid, and lungs when consumed in high concentrations. In a 2002 study, the World Health Organization determined that the intake level for toxicity was 500 times higher than in the average diet, but more studies are being conducted.
McDonald’s Has a Lock on the Market
About 7 percent of all the potatoes grown in the United States are turned into McDonald’s fries. The chain sells more than one-third of all fries sold in restaurants.
Thomas Jefferson Introduced Them to America
Jefferson served “potatoes, fried in the French manner” at a White House dinner way back in 1802.
Don’t Steal Your Boyfriend’s Fries
Taking French fries off of a significant other’s plate is supposedly one of the most common causes of lovers’ quarrels at restaurants.
- Easy: These doubled fried fries are extremely simple to make with only a few ingredients! Who doesn’t love a good homemade French fry recipe on a weeknight? Dinner is ready in no time!
- Delicious: These fries have the perfect balance of crispy and soft. Since they’re homemade from whole potatoes, you’ll really get to experience those delicious comfort flavors.
- Versatile: Perfect with melted cheddar cheeses or Parmesan, seasoning blends, truffle oil, chili, shakshuka, buffalo chicken, or just by themselves! You can never go wrong with the classic: ketchup and fries.
- Pantry-friendly: That’s right. This recipe is pantry-friendly which means it’s also super budget-friendly. Got some extra potatoes lying around, All you need are just a few simple pantry ingredients to get this recipe started.
When I was little, we never bought frozen french fries, my Mom always made them homemade, cutting them up with her “Veg-O-Matic” and frying them in her “Fry Daddy.” These french fries are the ones that I grew up on, but in the age of convenience, I just don’t make them very often.
My two older kids were telling my twins, who are about 6 years younger, how we “always” use to make homemade french fries in our old house. So, I thought it was time to break out the Veg-O-Matic and dust off the fry baby fryer.
EASY FRENCH FRY BREAKFAST CASSEROLE
This past Saturday, I was feeling lazy and I didn’t have a lot of ingredients to work with. I didn’t have a fresh veggies such as an onion, bell peppers, or mushrooms (eww). I didn’t have hash browns either so I thought, why not use french fries in a brunch casserole!!
I know what you’re thinking, it is certainly not the healthiest meal (haters gonna hate). BUT, you can throw in some fresh veggies if you have them or sub turkey bacon for healthier options. It is a tasty recipe you can use every once in awhile. It’s especially good if you have leftover french fries already made up.
This recipe calls for zesty fries aka seasoned fries so if you use plain, make sure you add some seasoning on it. Keep in mind, you will have to plan for additional time to cook the fries (approx. 17 min if frozen). If you had cooked fries, it would only take around 25 minutes from start to finish.
My husband Garrett gave it two thumbs up and was a happy camper. I also made up some biscuits to serve on the side with grape jelly or honey. You can serve fruit, biscuits and gravy, or whatever else your heart desires on the side!
Flawless Faux-Frying Techniques
Almost anything that's traditionally coated in crumbs -- chicken nuggets, fish sticks, crab cakes -- can be oven-fried, often with the same crumb mixture. I use these 6 techniques to create tasty, lower-fat, oven-fried foods:
- Use a small amount of oil to coat the surface of the food, then brown in the oven instead of deep frying.
- Add moisture to meat by marinating it in buttermilk, then oven-fry.
- Give fried yeast breads like donuts time to rise on their own. Coat the outside with canola cooking spray and brown in the oven.
- Batters offer a bit of a challenge, but you can do two things: First, sometimes you can thicken the batter with a starch ingredient so it stands up better to oven-frying -- versus a thinner batter that is deep-fried in hot oil to cook quickly. Second, you can change from a wet batter to a drier crumb coating (crumb coatings generally oven-fry very well.)
- Make a crispy crust by adding crispy ingredients to the outside of the food, then oven-fry, instead of deep-frying in hot oil.
- Broil foods to quickly add color and a crispy texture.
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Home of the free because of the brave.
"The American flag does not fly because the wind moves it. It flies from the last breath of each solider who died protecting it."
On this present day in America, we currently have over 1.4 million brave men and women actively listed in the armed forces to protect and serve our country.
Currently there is an increased rate of 2.4 million retiree's from the US military
Approximately, there has been over 3.4 million deaths of soldiers fighting in wars.
Every single year, everyone look's forward to Memorial Day Weekend, a weekend where beaches become overcrowded, people fire up them grills for a fun sunny BBQ, simply an increase of summer activities, as a "pre-game" before summer begins.
Many American's have forgot the true definition of why we have the privilege to celebrate Memorial Day.
In simple terms, Memorial Day is a day to pause, remember, reflect and honor the fallen who died protecting and serving for everything we are free to do today.
Thank you for stepping forward, when most would have stepped backwards.
Thank you for the times you missed with your families, in order to protect mine.
Thank you for involving yourself, knowing that you had to rely on faith and the prayers of others for your own protection.
Thank you for being so selfless, and putting your life on the line to protect others, even though you didn't know them at all.
Thank you for toughing it out, and being a volunteer to represent us.
Thank you for your dedication and diligence.
Without you, we wouldn't have the freedom we are granted now.
I pray you never get handed that folded flag. The flag is folded to represent the original thirteen colonies of the United States. Each fold carries its own meaning. According to the description, some folds symbolize freedom, life, or pay tribute to mothers, fathers, and children of those who serve in the Armed Forces.
As long as you live, continuously pray for those families who get handed that flag as someone just lost a mother, husband, daughter, son, father, wife, or a friend. Every person means something to someone.
Most Americans have never fought in a war. They've never laced up their boots and went into combat. They didn't have to worry about surviving until the next day as gunfire went off around them. Most Americans don't know what that experience is like.
However, some Americans do as they fight for our country every day. We need to thank and remember these Americans because they fight for our country while the rest of us stay safe back home and away from the war zone.
Never take for granted that you are here because someone fought for you to be here and never forget the people who died because they gave that right to you.
So, as you are out celebrating this weekend, drink to those who aren't with us today and don't forget the true definition of why we celebrate Memorial Day every year.
"…And if words cannot repay the debt we owe these men, surely with our actions we must strive to keep faith with them and with the vision that led them to battle and to final sacrifice."
If you're not crazy about the "hydrolyzed wheat and hydrolyzed milk" that go into making McDonald's fries' "natural beef flavor," you'll be even less appetized by this news. Before 1992, Micky D's made its fries with beef tallow, Malcolm Gladwell explained on the Revisionist History podcast. But thanks to pressure to eliminate the saturated fat that came from the beef tallow, McDonald's started using vegetable oil instead in 1992.
8 Things You Need To Know Before Eating McDonald's Fries
Have you ever gone to McDonald's and not ordered french fries? Yeah, didn't think so. They're crispy, greasy, salted to perfection, and hot (on a good day). No matter how many medium fries you've downed in your day, you probably have something to learn from our #fryfacts. Here's some food for thought, if you will.
1.It takes A LOT of ingredients to make them.
You'd think French fries would just be potatoes made with salt and oil, right? Yes, and no. McDonald's fries have tons of ingredients (some outlets report as many as 19), and many of which you can't pronounce. On McDonald's website, you can find a full breakdown of the lengthy list and the various purposes each ingredient serves. I bet you didn't know the fries include dextrose, a natural form of sugar, to "give the fries their perfect golden color." There's also a natural beef flavor, which brings me to our next tidbit.
2. They're not exactly vegan-friendly.
Though potatoes are indeed a vegetable and free of animal products on their own, McDonald's gives them a meaty touch. McDonald's says the "natural beef flavor" that's added to the fry's pan-fry oil contributes to "that World Famous Fry taste" which is fine and dandy, if you're not following a diet that avoids animal products. It's certainly worth noting that the beef flavor includes hydrolyzed wheat and hydrolyzed milk.
3. A variety of taters are used.
The most common being the Russet Burbank, Russet Ranger, Umatilla Russet, and the Shepody. They're all potato varieties known for "producing a flavorful fry that's crispy on the outside and fluffy on the inside."
4. The calorie count is a littttttle scary.
340 cals in a medium fry, to be exact. Perhaps that wouldn't be so alarming if french fries weren't a side?! I don't know about you, but I'm going to get a burger or McFlurry with my fries&mdashno questions asked. Let's not even get into the caloric intake of a medium fry and burger, k? K.
5. You can get them for FREE right now.
Once you finish reading all of this glorious french fry fun, download McDonald's app on your phone. Then, let the magic happen. Every Friday (yes, EVERY Friday&mdashthrough the end of the year, that is) you can get a free medium fry with a purchase of at least $1. Dollar Menu, hello??
6. Salt-free fry orders are a PAIN.
Apparently, "the fry person" has to wipe down the station, the fry scoop, and then clear the area for a new batch "to keep salt from contaminating the new batch," says a former employee told Business Insider.
7. If you want fresh fries, just ask.
Former McDonald's employees say it's easy to tell who "genuinely needs it salt free and who's just trying to get the freshest fries they can." First of all, the salt is the best part on McDonald's fries. but anyway&mdashanother former employee suggests skipping the salt-free order, and just asking for fresh fries.
8. You have SO MANY dipping options.
Ketchup, mustard, ranch, ketchup + mayo for a DIY Mayochup, McDonald's new Signature Sauce, Tangy BBQ, Honey Mustard, Oreo McFlurry (don't @ me).
The Best Oven Roasted French Fries.
I remember when we made these oven roasted fries for the first time. It was several years ago, and now these fries are in our regular rotation.
We had a lot of potatoes, and they were a bit starchy, so I said, “We need to make something with these, maybe fries would be a good idea.” (Fries are not something that we usually make, but I just had a craving for them). Then I had to get Baby Bee settled for a nap, and when I came back to the kitchen, Darryl had sliced all the potatoes and busy getting them ready for the oven!
45 minutes later, we sat down to the best oven roasted french fries I’d ever had. They were so delicious! Nice and crispy on the outside, and perfectly seasoned. Darryl had consulted all recipes to get an idea of how to make oven fries, but then did his own seasoning blend, so I thought I’d share it here!
We made a big batch of these, which I would highly recommend, as they went really fast.
Like I mentioned, these oven roasted french fries were made with potatoes that were a little bit starchy, which was perfect for getting a crisp outside and a tender inside. The potatoes we used were “new yellow” potatoes from Costco. I think white potatoes would probably work well, too.
Yes, In-N-Out’s fries are bad
I say this with love, curiosity, appreciation, disgust, and full awareness of the human condition: In-N-Out’s fries are dogshit.
Let me explain. Fast food discourse is meaningless escapism, but fast food is also a culinary touchstone worth discussing. Embracing its nostalgia factor—and, more importantly, arguing about the minute, meaningless details therein—has never felt better. In the face of death, the influence of fast food has never been more widespread and palpable. There’s a specific and enduring reverence for it: even though deep down we know it’s a flawed product that’s often accused of killing us, we champion it. We criticize it. We rank its products , show up in droves for its new offerings , and pontificate on its cultural significance . And that’s why I’m here to tell you that In-N-Out Burger makes a terrible french fry.
You might be saying to yourself, “Okay, the fries aren’t great, fair enough. Who cares, loser? Don’t you have better things to do than complain about food, Yelp King?” First of all, no, and secondly, I love In-N-Out. The reason I’m writing about its fries, in addition to wanting to take my mind off of my own impending death, is that it’s goddamn astonishing to me that they are this bad. So bad that I need to talk to peers about it. There’s always a reason something is bad, and if I learn how and why these fries suck, I’ll have a better overall understanding of french fries. You can’t fully appreciate what makes something great unless you’ve seen how bad it can get.
The fries at In-N-Out are sickly. I’m not breaking ground here. People know this . You know this. It is well documented that they are flaccid, pale starch ghosts. They’re under-salted and only kind of saved by ordering them animal-style . Even then, any corner of your new potato casserole that’s not covered in pickles, onions, cheese, and special sauce is a letdown. Fries are one of the simplest things in the world to make properly. The method for making consistently delicious, perfectly textured fries is well known at this point. Fries only need two things to be successful:
- They must be golden brown preferably crispy on the outside and creamy on the inside
- They must be salted (ideally right when they come out of the fryer)
And these are two points on which In-N-Out fries fail.
“They suck cause they’re not blanched,” says chef Kenya Bovey of Jeff’s Table in Highland Park, Los Angeles. “I’m pretty sure they punch and fry.” That is to say, In-N-Out more than likely punches its potatoes through a potato puncher, then immediately plunges them into a deep fryer without blanching them in cold water or par-frying them first—two things that work to create a crunchier, more enjoyable fry.