In-N-Out ... changes in food dyes and condiments

[y_p_w]

Early 1980's, while in college, living in the dorm, someone would initiate an In-Out run. Driver and companion would eat for free. My buddy had a truck, so he often drove. Me, I went along, for free food, and in order to eat the fries while they were hot. We would devour our fries before getting out of the car. Great memories! Get them while they are HOT! Fantastic Fries!

I never heard of In-N-Out until the 90s. The first time I'd ever seen a location was when I was there for my cousin's wedding and the church in OC was near a location. Forgot the name of the place, but my cousin said the church was more or a less a business where they served up multiple weddings per day.

I do remember being at one location once when I saw someone in a US Coast Guard uniform bringing back huge bags. This was in Marin County where there's a location just outside of Mill Valley. There's no drive thru as the Marin County Board of Supervisors wouldn't override the decision by their planning agency. This article from the California Planning & Development Report is from 2000:

https://www.cp-dr.com/articles/node-1279​

Last year, Marin County had more success with a conditional use permit process. Based on careful site review for circulation and parking issues, combined with neighborhood character review and community input, a drive-through for In-N-Out was rejected in the Mill Valley shopping center. According to Tom Lai, principal planner for Marin County, the finding for denial — which went all the way to the Board of Supervisors on appeal — was based in the fact that the site was within a "neighborhood-oriented" center, and a drive-through would endanger pedestrians and harm the character. In-N-Out proceeded with building the restaurant sans drive-through. Of the chain's 143 stores, it is one of only two without a car queue lane.​

The location at Fishermans Wharf in San Francisco has no drive thru. Also I've seen 40-50 cars lined up waiting 40-50 when there's plenty of parking and reasonable lines inside.

 

[PandaBear]

Fix the fries!

I like it that way, it is a different kind of fries, no need to bash it.

 

[RhondaHonda]

I like it that way, it is a different kind of fries, no need to bash it.

Still bad.

 

[4WD]

Fries are something I eat if still hungry when the burger is gone …
The two of them together is a ton of calories …

 

[y_p_w]

I like it that way, it is a different kind of fries, no need to bash it.

Oh - they need bashing. What they've done to an excellent potato by preparing them improperly should be a food crime.

They should be double if not triple cooked. I remember these glorious triple-cooked fries I had. I don't care if they're "fresh". That's stupid that anyone claims they're better on the basis of being fresh and quick from cutting to table.

 

[KrisZ]

I like In and Out fries and I like the fact they are prepared fresh. I grew up on home made fries and of course you can’t always get them “right” with just a pot full of oil, so perhaps that’s why I’m less picky.

 

[Pablo]

I like In and Out fries and I like the fact they are prepared fresh. I grew up on home made fries and of course you can’t always get them “right” with just a pot full of oil, so perhaps that’s why I’m less picky.

I get the whole 2X3X frying for crispness. It's true.

That said eaten right away I n O fries are pretty tasty!!

 

[panthermike]

Glad to hear it! We go there once in a while. We actively avoid artificial colors for our kiddos, so this will make it easier.

And I personally think their fries are good, especially the horrible for you animal fries.

 

[y_p_w]

I like In and Out fries and I like the fact they are prepared fresh. I grew up on home made fries and of course you can’t always get them “right” with just a pot full of oil, so perhaps that’s why I’m less picky.

I saw something on how to prepare fries with just russets hand cut, cooked once, frozen, then cooked again. Tried it with just No 1 Idaho russet, hand cut, then fried in soybean oil. Didn't have a deep fryer or air fryer handy, so I had to do all of it with just a saucepan on a gas stove - no thermometer. After the first cooking it was kind of pale and soft. I tried the second cook immediately on a few, then two bowls frozen overnight. One of the bowls turned out OK, but the other the potatoes started falling apart. Probably from trying to separate them while in hot oil. The one that turned out OK was really nice though. Way better than anything I've gotten at a fast food place.

But without any additives, it takes a long time to get them to any reasonable semblance of golden brown. Something like 12 minutes. But I didn't have precise temps so I had to keep on watching. The other thing was how much they shrank compared to what I'd cut.

Of course I think I didn't quite do it perfectly. After the first cook, they should be placed on a non-stick surface to be frozen and preferably laid individually so it's not just a mass of potatoes. Didn't have enough room in the freezer for that.

But the flavor was great. It had an intense potato taste and odor, when most fast food fries taste like flavoring additives (aka "beef flavor"). Just a little bit of salt and it was perfect as long as the potatoes didn't fall apart. I suspect that a real deep fryer (mini ones can be maybe $25) with a temperature setting would be much better than using a saucepan.

 

[56Cummins]

I'm down in Texas. Whataburger has gone down the tubes. In and Out does one of the best burgers in my area and its not even close.

I tried Whataburger in September, place south of Houston. Better than INO in every way.

I think its great places are upping the standards on food quality.