I always get the spicy deluxe not because it's spicy since i can't taste any heat but it just has some seasoning on it so it's not bland like the regualr one. The prices of cfa near me are somehow lower than mcd. Very likely because of the volume here in texas, it's so popular. And mcd seems to be taking the comcast style in how they treat customers in that the more customers leave the worse they treat/charge their remaining ones to make up for their spoiled brat executive raises which they refuse to take any less of. mcd is so expensive in my area that cfa is cheaper and with their high volume are always making fresh food. They even renovated the restaraunt again after just 1 year since the last time they renovated it to make the drive through even faster by making it that walk out kind in the kitchen part. Margin is less important with volume and they know that lower prices than the rest is giving them an edge. mcd is empty compared to 2+ years ago and cfa has gotten even more packed than it already was. Even during peak hours there are never more than 4 cars in the mcd drive through and there are hardly any cars packed for those that eat inside. I also love how i can ask for however many sauce packets as i want at cfa. Ever since mcd started to nickel and dime me i have gone there even less. I only go to McDonald's once every 2-4 months and that's only because my wife wants to go. If it wasn't for her It'd be 2 years since I last went there instead.
A Shift in the French Fry Market
- Thread starter Shel_B
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Didn't realize I had to clear my comments with you first before I posted. Sorry - NOT!
This..lol
Ironically, truly fresh fries aren't good. Anyone who has had fries from In-n-Out Burger, where the potatoes are cut right there, and thrown into the fryer, can attest to that.
Their fries have a lot of potato flavor, but the texture is not like what most people expect, and the fries get worse the longer they sit.
The crisp exterior and soft interior that most people expect from a good french fry comes from par frying, which the suppliers like Lamb-Weston do, before freezing and shipping.
They only become the magic food once the frozen fries are finished with a second fry at the fast food joint, and that "fresh out of the fryer" goodness is what is actually being described.
Of all the processed food being slung by fast food joints and restaurants, fries are actually one item where it's not necessarily a bad thing.
I-n-O does not use frozen products, and for all the hype the chain gets (though keep in mind it's still fast food), their fries are consistently criticized.
Go buy an air fryer. A good/decent one.
Grow some potatoes. Variety does not matter that much I have found.
Slice whatever style you want. Soak in clear cold water, rinse and soak a bit more.
Mix some olive oil, avocado oil, grapeseed oil 1:1:1 toss your cut taters in the oil, not a lot, just lube them up a bit.
Put them separated in the AF tray, around 400-425°F. Maybe 375° - depends how hot yours runs. Watch them until golden brown.
Fast food fries taste like garbage can scrapings after that. IMHO
Grow some potatoes. Variety does not matter that much I have found.
Slice whatever style you want. Soak in clear cold water, rinse and soak a bit more.
Mix some olive oil, avocado oil, grapeseed oil 1:1:1 toss your cut taters in the oil, not a lot, just lube them up a bit.
Put them separated in the AF tray, around 400-425°F. Maybe 375° - depends how hot yours runs. Watch them until golden brown.
Fast food fries taste like garbage can scrapings after that. IMHO
So that's why their fries taste old school, I didn't know that. Yeah they get bad if they sit for more than 30 minutes but when fresh I really like in n outs fries and they're gone in minutes. I get them every time. I don't mind the fries in fact I like them more than the others but maybe I'm old school for liking the old fashioned flavor I knew fries had as a kid. The mcdonads and whataburger fries hardly taste like they're made from potatoes. At least chick fill a and wendys leave the skin on which I will never not prefer. I didn't know they didn't use frozen products, thought they froze everything like everyone else which I'm not against. I made some ribs two days ago that I forgot were in the garage freezer for four months and they tasted perfect, very juicy, tender, and had a good crust. Didn't even give it time to warm up just dethaw but that was no issue, they fully cooked fine. I have zero issues with freezing but I do have an issue with all the chemicals, additives, and junk food has. I don't mind putting stuff in the fridge or freezer.
The type of potato they use (Kennebec) just isn't suitable for that sort of cooking. I've had double-fried Kennebec fries before, and they were extraordinary. They had a nice crispy outside but a soft inside. But yeah - it requires cooking lightly once, setting it aside (possibly overnight) and a final fry.
There was a fast food place near me (now gone) that had triple-fried fries. They were really good and all made in house from fresh potatoes. But one could see the previously fried potatoes stored in trays, then going back into the fryer for each order.
I don't hate them, like many do. They're ok when fresh, and do have more potato flavor. If anything, they remind me of those fried potato matchsticks in a can, which have flavor, but a not so great texture.
It's still a family-owned, not-franchised company (that has had the kind of drama that would be sanitized if it was ever to be featured on The Food That Built America show), and they say their expansion is limited by how far their fresh distribution network can reach.
They do most things in house, down to the menu boards.
Technique is the key, home or away, including soaking them to remove some starch, which INO also skips.
The first fry really needs to be at a lower temperature, so ordering them "well done" (double-fried) still doesn't have the desired result, and at the risk of being overdone. Will have to try "light well" in the future.
https://laist.com/news/food/how-to-order-in-n-out-fries-that-dont-totally-suck
In the end, it's better than average fast food, which I'll readily choose over the other big chains when those are the only options on offer, but it's still fast food.
However, like a Costco, they do treat their employees well, which is another reason to patronize them over the others. I don't think I've ever had a bad experience in one of their stores, with the food or the people, who are never less than welcoming, even when the line reaches out the door like they often do in the locations found during a road trip. In a McDonalds, it's a bonus to find one with those ordering kiosks that are more prevalent in their stores overseas.
It's interesting that you mention this. Recently one of my favorite places Zoup (I know soup with a Z). They offered 6-8 soups, some low fat, some low sodium, and a vegetarian option. Plus sandwiches sides dessert. Apparently millennials are a large part of their customer base, and through market research have found want healthier options but will pay for it. So they recently rebranded to Z Eats. Time will tell if this works out.
Yeah the sugar helps with Carmelizing and browning. Its a cheap shortcut.McDonald's puts sugar in their fries
JHZR2
Staff member
Which data? It would be useful to know what apps are doing what…
Maybe it’s harder to eat good beef, out these days. I recently got a beautiful sirloin for $5.99/lb, at a store that is known for a very high quality meat counter (local small supermarket chain in central PA). I doubt that considering inflation and everything, that it’s worse than it ever was.
But it’s real meat, and you have to do some work to prep it. Then it is economical.
Hermann
Site Donor 2023
A few weeks ago I bought a package of Flank/Skirt steak at Costco. $35 worth for 3.5 lb . Cooked it on the Weber Smokey Joe and it got a decent smoke ring, using the indirect method after a 2 or 3 minute sear on each side, while still being medium rare when finished. After using the ends while were less rare for Fajita's, I froze the centers. Last evening I sliced some while still partially frozen, and cooked it in just the juices the meat still had. It was quite tasty with my favorite ingredient added which is caramelized onions on the side, slow cooked in a bit of butter. Tried some Weber steak seasoning which is very good without being overpowering, and not overly salty when the meat was first cooked. Ate 5 oz or so and some leftover country style green beans with ham cubes and onion. Even better the second time.
A low carb meal mostly, I don't know or care if green beans have carbs. It has been 14 hours since I consumed the steak so another successful day of fasting as my butt is still in bed typing this nonsense. Have a good day folks.
A funny-to-me observation: people complain about their French fries being soggy. If French fries were double-fried the way the French make them rhey'd be creamy on the inside and crispy on the outside. The fries are first fried at a lower temperature to cook them and then a second time at a higher temperature to make the outside golden crispy. Of course, the French method is not suited for fast food because it takes more time and effort.
The French use Russet potatoes for fries. The Brits use Maris Piper, and the Germans use firmer and less starchy potatoes similar to Yukon Gold potatoes. The Swiss like Victoria potatoes for fries. In Japan fries are usually made with sweet potatoes.
The French use Russet potatoes for fries. The Brits use Maris Piper, and the Germans use firmer and less starchy potatoes similar to Yukon Gold potatoes. The Swiss like Victoria potatoes for fries. In Japan fries are usually made with sweet potatoes.
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Ever since the it’s no vegan freakout years agoMcDonald's puts sugar in their fries
they had to add lots of strange ingredients to simulate the fact that they can’t fry in hamburger grease anymore
That’s all they had until a vegan nut job sued them, new vegan formula is chock full of all sorts of highly processed additivesall they need is potatoes, oil, and salt
I really like the freshness vs double fried between freezings classic Lamb Weston offering.
At in-n-out the fries must go down either before the burger, or need to be finished no later than the burger.
If you are a fries after burger guy, or they are headed home forget it.
This overly enthusiastic Asian family were a blast to just watch, I knew what they were saying when they were describing everything by their faces even though I didnt understand a single word.
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GON
$150 Site Donor 2025
Was at a grandson's birthday party this morning. His other grandfather owned and sold right before COVID 65 +/- Burger king and Wendy's franchises.
He said the problem with fast food fries are three things, and these three things are why fry sales are down
(1) Prices for fries are too high and higher than the cost of inflation
(2) Lack of consistency in the preparation of the fries (cold, under cooked)
(3) Fries are unhealthy
The former franchisee stated this is why fry sales are down. He also stated number three is no longer a issue if number one and number two are positive experiences.
He said the problem with fast food fries are three things, and these three things are why fry sales are down
(1) Prices for fries are too high and higher than the cost of inflation
(2) Lack of consistency in the preparation of the fries (cold, under cooked)
(3) Fries are unhealthy
The former franchisee stated this is why fry sales are down. He also stated number three is no longer a issue if number one and number two are positive experiences.
I was laughing at the last sentence - so true if its delicious and reasonably priced no one cares if it's healthy.
There are more inflationary pressures in the finished product than many.
Fries that you are willing to pay for are extremely energy and labor intensive to make with multiple cooking and cooling cycles.
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