Wednesday, April 27, 2016

Random Tater Pic of the Day #238




"The Fries aren't the side, They're the Entourage." From the paper under the Bottomless Steak Fries cup at Red Robin...

Tuesday, April 26, 2016

All-You-Can-Eat McDonald's Fries


One of the best things about Red Robin is their Bottomless Steak Fries. They aren't the best fries, they're good mind you, but the best thing about them is that they keep coming.

Now a place that does have some of the best fries is getting into the bottomless business. A McDonald's in Missouri set to open in July will have not only custom made burgers, but also the bonus of all-you-can-eat fries.

You can read about it here.

Thanks to The Bride and podcast partner Ray for hipping me to this feisty fried phenomenon.

Monday, April 25, 2016

Random Tater Pic of the Day #237



Another treat from north of the border... Poutine Fries from McDonald's... or more accurately, McPoutine.

Friday, April 22, 2016

French Fry Diary 699: Ruffles All Dressed


All Dressed? Seriously, what flavor is this? It appears at first glance to be barbecue, but that couldn't be because I doubt that BBQ Ruffles even exist. I've never seen them, they're a myth.

According to the hype on the package, All Dressed is the #1 flavor in Canada. Honestly when it comes to potato products, I thought that would be poutine, but apparently it's All Dressed. It's been described as vaguely like German potato salad or ketchup, vinegar, and BBQ all mixed together. Hmmm... I don't know... Listed in the ingredients is a mystery substance called 'All Dressed Seasoning,' surely the FDA has some rule about this kind of stuff.

I have to say, when I opened the bag, the aroma wasn't pleasant. They looked just Ruffles in shape at least, but it was the flavor I was hesitant about. I tasted the vinegar right away and a bit of smokiness, and something else I couldn't quite identify. They weren't bad but they weren't barbecue either.

And I still don't know what All Dressed means...

Thursday, April 21, 2016

French Fry Diary 698: Herr's Kettle Cooked Mesquite BBQ Potato Chips


As much as I hate to say this, mostly because I really used to enjoy Herr's chips, but in recent years, maybe just over the last decade, their potato chips have decreased in quality and taste. They are much thinner, and greasier. There was a time when I would have said they were the best, but no longer.

That said, Herr's can make kettle cooked potato chips. They have the thickness and the crunch their regular chips used to have, well, maybe just a little crunchier. All of the varieties of kettle I've tried from Herr's are quite good, I just wish the flavors were consistent across the board.

These mesquite BBQ chips are great but this is the only chip you can get that flavor on. Just like the tangy BBQ on the popped chips or the honey BBQ on the regular. How about a baby back rib baked chip? Or a honey BBQ lattice cut?

Anyway, these chips are awesome, a little hot, a little sweet, and just right for dipping with their kettle twists. Recommended.

Tuesday, April 19, 2016

French Fry Diary 697: Eatrageous Sweet & Smokey BBQ


I had written about these before when I tried the Sea Salt variety of Eatrageous. I had suspected a little flavor might make them better, and with this bag of Sweet & Smokey BBQ I find that I was right.

My first impressions of this 'modern' chip remain dead on, and the BBQ flavor is just enough and just as advertised - sweet and smokey. A little flavor is all they needed. They still have that smooth almost shellac surface, and very crunchy. I do still wish they were bigger for optimal dipping, but I could just go buy some Bugles for that.

Monday, April 18, 2016

French Fry Diary 696: Lay's Korean Barbecue Potato Chips


So. Lay's Flavor Swap. What the hell, right?

It's one thing to look for new flavors, or to have contests to find new flavors, but why would a company plan to retire a potato chip flavor? That's the gist of this contest, one stays, and one goes.

Of the four pairings going to war - cheddar & sour cream vs. smoked Gouda & chive, flamin' hot vs. fiery roasted habanero, and sea salt & cracked pepper vs. olive oil & herbs - only honey barbecue vs. Korean barbecue concerns me. Now I'm biased but why take a major potato chip flavor like honey barbecue off the table? It's almost like a New Coke trick.

Now the voting is over, but the results have yet to be posted, so who knows what will happen? In a world where I can't find physical proof that BBQ Ruffles exist (they're that hard to find), why eliminate flavors?

The Korean Barbecue flavored potato chips aren't bad, thin, with not much heat, except for a light sting in the aftertaste. Too thin to dip properly, and with sort of a meat chip vibe, not that that's a bad thing, these aren't bad, they're actually quite good - but I wouldn't trade them for Honey Barbecue, ever.