On Saturday, November 14, 2015 at 12:20:01 PM UTC-5, Janet wrote:
> In article >,
> says...
> >
> > On Sat, 14 Nov 2015 09:53:57 -0500, Ed Pawlowski > wrote:
> >
> > > On 11/14/2015 4:47 AM, Bruce wrote:
> > >
> > > >
> > > > I don't understand how anyone can say that McDonald's revolutionized
> > > > fries/chips. The only thing McDonald's revolutionized is diabetes.
> > > >
> > >
> > > Didn't they invent the potato?
> > >
> > > Way, way back, McD popularized the French fry and made them readily
> > > available and cheap for the masses. I think they were 10 cents when
> > > burgers were 15 cents. They were salty, tasty, fresh made in beef
> > > tallow. The recipe has changed over the years for healthy eating
> > > reasons. IMO, they are just another fast food fry.
> > >
> > > Making them more popular is not a revolution though.
> >
> > They completely changed the standards of potato production and
> > potatoes in general. Those humongous 1+ pound potatoes people call
> > dinner these days were virtually unknown until McDonald's became a
> > behemoth
>
> That is absolute nonsense. Mc D's first burger/hotdog stall was in
> 1937. LONG before then, in other climates farmers and home gardeners
> could and did grow potatoes of that size (and without irrigation).
>
> Here's all the crud that goes into Mc D French Fries.
>
> http://metro.co.uk/2015/01/22/macdon...vealed-how-it-
> makes-french-fries-5031511/
>
> Chips, OTOH, are just peeled, cut and fried in boiling fat which is
> why both the texture and taste are so superior to FF.

When we peel, cut, and fry potatoes in boiling fat, we call them
French fries. No difference, really. I've had them cut every way
from thin shoestrings of potato 1/4" thick to enormous wedges that
amounted to about 1/8 of a potato.

McDonalds just made a commodity of them, and lowered everybody's expectation
of what a French fry should be.

I can recall eating some godawful French fries in the early 60s, before
McD's took hold of the American palate. And I can recall eating some
excellent ones over the years.

Cindy Hamilton