Originally posted by FoodLover2003
Yeah I kinda figured they were being snobbish.
So tell me...Goose and T...what's the point?? I was just simply stating my opinion and I really don't see a need for rude comments.
Im just curious...thanks.
I can't speak for Goose, but my point is: What McDonald's passes off for french fries today is but a sad imitation of what they used to make thirty years ago.
Below is what I posted on page one of this thread a while back--the way McDonald's used to make the best, real, fresh fries. Not the cardboard consistency frozen items they fob off on unsuspecting consumers today. Don't take it personally (as you must be too young to remember) but you really don't know what you're missing re McDonald's fries today, versus what they used to sell.
To wit (from my post a couple of months ago--see page one of this thread):
I too worked at McDonalds in that time frame.
And your hubby is right--here's how McDonald's made french fries when they meant something:
You started by hauling a fifty pound sack of Russet potatoes from the basement. You put a bunch in a round container whose insides were coated with a rough material. The bottom of this cylinder was a turntable. You closed the lid on this thing and turned it on and it would spin the potatoes around, with the rough surface tearing most, but not all of the skin off. Then you'd open a chute and out they would tumble into a stationary tub.
Then you stabbed them with a big fork thing and sliced them lenghtwise in a slicer--the fries were really long back then. Then you filled the tub up with water and washed them by hand. You then drained the tub and repeated that six times (yes--we really washed them six times!) Why wash them? And why six times you ask? To remove the starch, which if you didn't would make them all stick together when you tried to fry them. After the first wash or two there would be a layer of starch half an inch thick on the bottom of the tub that you'd have to rinse away.
Ok, then they were ready to fry, which you'd do using that wonderful beef tallow.
But, since it took so long to make them as per above, and you wanted a supply ready to fry during the rush hours, so more often than not the french fry guy would blanch a bunch in boiling water so they wouldn't turn brown. This way, you could build up a supply for the rush times.
Now that made for real french fries. I'm telling you kids today, you don't know what a decent french fry is. These were real fries and tasted great!
Believe me, they were worth all that trouble.
What McDonald's passes off for french fries today is a pathetic excuse--a betrayal of the proud old McDonald's french frying tradition. I swear if McDonald's brought back the original way they made french fries, they would rule the world!