Friday, December 19, 2008

French Fry Shellac

Ever notice the crappy coating that some fries have these days? It supposedly makes ‘em crunchier but the reality is that this stuff –Invisicoat by name- makes the fries last longer in the freezer section. Longer life, more time on the shelf, more sales. It’s used mainly by McCain, Denny’s, any number of nameless diners and more potato products than I would like. Yes, it’s good for the sales end of the business, but really, it tastes like crap.

A month or so back, Natalie posted her thoughts about the French fry shellac phenomenon on her blog, Curly Wurly Gurly. She’s got it right. Just say no to Invisicoat.

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