MoonDog Grill for Breakfast

Here's the new Breakfast Sandwich from site favorite, the MoonDog Grill, two eggs, cheese, and bacon - on sliced potatoes.  Check them out on Facebook, Twitter, and Instagram.

Dollar Fries

I posted about this over on the French Fry Diary Facebook group (and if you're not a member already, why aren't you?) when the deal first started, and thought it needed repeating, especially when combined with other fast food deal news.

Checkers and Rally's, for a limited time, are selling their small, medium, and large famous seasoned fries for only a dollar. The Fry Lover's XL size are excluded sadly, but until further notice, fries are only a dollar at Checkers and Rally's.

Now, if you have the fast food places in your town close together, you could end up getting a very inexpensive fry snack by first hitting Checkers and Rally's for dollar fries, then hitting McDonald's, where for a similar limited time, any size soft drink is only a dollar as well.

Sound like a deal? Yep, that's what I thought. Can't beat it. Enjoy!

French Fry Diary 732: Jerry Mother's Day Breakfast

My good friend Jerry Whitworth, who's also one of my partners on the Nerdfect Strangers podcast, yesterday for Mother's Day made his mom breakfast. Now he's contributed to French Fry Diary before, but his step-by-step making of Mother's Day breakfast yesterday via Facebook was something else.

Here's some pics, and Jerry's own words, along with great advice for Mother's Day:

"Making breakfast for mom. Hand shredded potatoes for homemade hashbrowns."

"Was just telling mom it was easier using fresh potatoes for hashbrowns than bag potatoes or reconstituted ones. I could flip the fresh hashbrowns with a spatula without breaking while the other way I need to slide it onto a plate to flip it." 

 

"Mom's watching a show where they asked what was the most important thing your mother taught you. For me, it was to always remain a kid at heart."

Thanks, Jerry, and a belated Mother's Day to everyone out there!

French Fry Diary 686: Burger King Fiery Chicken Fries

Now I've reviewed Burger King's Chicken Fries before here, but now they've come out with Fiery Chicken Fries, a spicy hot variety.

These have been accompanied by a huge marketing push about how hot they are. From the clever as where the fries melt ice cream cones when set down next to them to the incessant Tweeting with #FieryChickenFries suggesting that you "Tweet the heat," they are everywhere.

I finally got to Burger King the other day and got my order of Fiery Chicken Fries. They came in the standard CF box, squared but fit-able into a cup holder, with the clever sauce holder in the lid, but decorated like a chicken luchador. The sides featured the words - "Tweet the Heat," "Stupid Spicy," and "Warning: Hot Chicks Inside."

According to the BK website, the Fiery Chicken Fries are "hotter than ever coated in a blend of spicy cayenne pepper, black pepper and savory spices blended into a crispy breading and cooked to perfection." Hmmm... right. They also come with a variety of dipping sauces, including BBQ, Ranch, Honey Mustard, Zesty, Buffalo, Sweet & Sour, and a mystery sauce made just for BK's Chicken Fries.

When I opened my henhouse box of Fiery Chicken Fries, the first thing I noticed is that they were cold, not hot. Not a good start. In the five-minute drive from Burger King to my home, they'd cooled considerably, and I'm being nice. So I tried them cold, and then I tried to resuscitate them in two separate ways, oven reheating and microwave.

No matter how I tried them, I had the same conclusion. They have more breading than white meat chicken, are horribly dry, and have just a bit of heat in the aftertaste. The marketing is much much better than the product itself. Not recommended.

As I mentioned on the French Fry Diary Facebook Group (and if you're not part of it already, why aren't you?) this is the kind of snack you give to someone you don't like.

French Fry Diary 675: Mission Statement

Every once in a while we should all take a moment to establish and remind ourselves what we are actually doing. I started this blog, French Fry Diary, found here and here, because of the premise of 'write what you know.' I know French fries, and I love French fries, so I write about French fries.

French Fry Diary is one man's journey into everything you wanted to know about French fries, and more - potato chips, recipes, onion rings, fast food, and good food - all aspects of the potato and fried food, and especially where the two meet. Whether it's a French fry restaurant review to pictures of fries from around the net, to odd facts to fries in pop culture, I try to feature it here.

French Fry Diary can also be found on Facebook, Twitter, and Pinterest, and fries are frequently a topic on my podcasts - The GAR! Podcast and The Make Mine Magic Podcast. Here's hoping you'll join me on my journey. Mmmm… fries…

Random Tater Pic of the Day #200

Friend Marni posted this on the Facebook, because The Bride is a redhead, and I love fries. Thanks, Marni!

French Fry Diary 672: Not All Fries Taste the Same

A friend's husband just this morning on the Facebook purported the opinion that "all French fries, in his expert opinion, taste the same. Greasy. And it's only dips that make them stand out."

 I didn't respond at first, I waited, because I knew others would correct him of his misunderstanding. And they did. I was going to as well, but then I thought, why waste it on the Facebook, I'd just make an entry of it right here. There just might be others in need of an education on the favorite fried food.

First off, anyone who has had McDonald's fries, and Wendy's fries, and duck fat truffle fries, can tell you that they do not all taste the same. There's a reason you pay two bucks for Mickey D's and twelve dollars for duck fat fries. It's not the dipping sauce, it's the taste of the fry. 

Also, there are dozens and dozens of potato varieties, none of which taste the same or cook the same. Most American fries are made from Russets, but try a fry made from a different potato, and you'll get a different taste.

As far as the greasy comment goes, yes, some fries do taste greasy, mostly because they are cooked badly (or just plain wrongfully) in grease. Some folks, some cooks and chefs even, don't know how to make French fries. They shouldn't taste greasy. As anyone who appreciates good food knows, 'greasy' is not a positive word. How about baked or grilled fries? They certainly do not taste greasy. Nor do those cooked in one of those new air deep fryers.

The last part of the quote is absolutely true however. The dipping sauce will make the fry (which as I've explained is already different in its own right) stand out. Whether you're dipping your fries in ketchup, honey, milkshake, curry, barbeque sauce, cheese, mayo, teriyaki, mustard, or an almost infinite number of others, it makes a difference. But not all fries taste the same. Lesson over.

Random Tater Pic of the Day #193

Even the Black Canary dips her French fries in her milkshake.

For more French fry/milkshake dipping, click here, for my review of the "Arrow" episode this image is from, click here, and for all of my reviews of the "Arrow" TV series, click here.

Don't forget, French Fry Diary is also on Pinterest, Facebook, and I also frequently post French fry-related content on my own Twitter as well. See you on the interwebs.

Featured Blogger at PhillyGrub

Many of you already know, but I'd thought I'd give a shout out here, after all, I'm not shy. I was recently the Featured Blogger at Philly Grub. You can read the interview here.

This was a real honor and aw shucks moment, and thank Marilyn a lot for the exposure, and please everyone check out her Philly Grub blog and Twitter. Philly Grub rocks.

And while I'm in promotion mode, you all do know that French Fry Diary is also on Pinterest, and has its own Facebook group, right? Also occasionally I'll be talking French fries on my two podcasts - The GAR! Podcast and The Make Mine Magic Podcast - check them out.

Random Tater Pic of the Day #187

This Somebody Else's Fries image comes from friend and fellow South Jersey Writer, Mieke Zamora-Mackay. On the Facebook she had asked where to go for lunch, and of course many suggestions were made, including The Pop Shop and the British Chip Shop (not just from me), but she decided on The Pour House in Westmont. She got the shrimp tacos and potato chips, which she pronounced as divine. The Pour House is now definitely on my list.

Joanne's Bacon Hash Browns

A week or two ago I featured a recipe for Bacon Hash Browns, which actually proved very popular on Pinterest. It also inspired friend and fellow South Jersey Writers' Group member Joanne Costantino to actually attempt the recipe.

Not only was it a hit with her family, she saved a few for me and brought them to the next SJWG function. They were indeed delicious. Thank you, Joanne!

You can check out Joanne's blog here and Follow her on Twitter here.

Also please Follow French Fry Diary on Pinterest here and check out our discussion group on Facebook here.

Random Tater Pic of the Day #183

Do not anger the Potato Clan. More Awesome Passive Aggressive Notes Left for Jerk Drivers can be found here. Thanks to Marni for hipping me to this on the Facebook.

Speaking of which, French Fry Diary can be found on Facebook here, and also on Pinterest here.

The Power of Potatoes

Folks are always telling me how bad French fries are for me, and that potatoes are starches not vegetables. Well, ha, it turns out that they're not as bad for me (or you) as we all thought.

This article indicates that potatoes, especially sweet potatoes, are pretty fierce disease fighters. Check it out here.

Thanks to friend Lisa on the Facebook for hipping me to this.

Random Tater Pic(s) of the Day #166

Not really potatoes, but still fun. These fried cinnamon apple rings come courtesy of Virgin Radio Toronto, via Marni on the Facebook.

The recipe: BATTER FRIED APPLE RINGS 1 c flour 1 1/2 tsp. baking powder 2 tbsp. sugar 1/2 tsp. salt 3/4 c. milk 1 egg 4 lg. apples Sugar and cinnamon Sift dry ingredients. Add milk and egg, beating well. Peel and core apples. Slice into 1/4 inch rings. Dip rings in batter and fry in 1/2 inch hot shortening until golden brown. Drain on paper towels. Sprinkle with sugar and cinnamon mixture.

Enjoy.

French Fry Diary 606: Farewell to Little Shanty

There's nothing more heartbreaking for a foodie like me than when a favorite restaurant closes. It's even worse when it's someplace that you can't get to on a regular basis to support them if they're not doing well, because hell, you would be in there every day if you could. Such is the case with Little Shanty in Warren NJ.

I love this place. I've only been there three times, and I love this place. You want the best onion rings and some awesome fries? Here they are. Great burgers, shakes, desserts, and terrific service? It's all here. And sadly they will be closing this weekend.

We played hide and seek missing each other the first two times I had been to Little Shanty, but the third time was a charm and I finally met the owner, Jonathan Lidz. He's a great friendly guy, full of enthusiasm and has his heart in the right place - and knows his fries (a big plus as far as this blog is concerned), but he just couldn't make it work at that location. Jonathan has hopes to re-open at a new location. Let's hope it's closer than an hour and a half away.

If you want to stop by in the next few days and experience great food and service, please do while you can. Little Shanty cannot be beat. Please check out the website, the Facebook page, and the Twitter for re-opening news, and look back on my reviews of Little Shanty here, here and here. Thank you, Jonathan, and hoping for the best for you.

Random Tater Pic of the Day #156

This Somebody Else's Fries edition comes from my big sister Ginny, on the Facebook.

She dined recently at the Connecticut Avenue Hilton in Washington DC. They brought these 'hand rubbed' fries to the table in this basket as a side to an excellent crab cake. That's a lemon in the yellow netting there, what my sister thought was a nice touch. Indeed, they know how to do it at the Hilton.

Thanks, Ginny!

Random Tater Pic of the Day #154

It's not easy being an X-Man...

P.S. If you're interested in my non-potato-related opinions of the new X-Men: Days of Future Past movie, you can check out my written review here, and listen to The Bride and I talk about it on The Make Mine Magic Podcast here.

And while I'm shamelessly plugging away, you do know you can find French Fry Diary at Facebook and Pinterest too, right?

French Fry Diary 576: Long John Silver's Onion Rings

Never let it be said that advertising doesn't work. For weeks now my television viewing has been bombarded by commercials for Long John Silver's and their family sized chicken meal (I'm pretty sure it's over now). I finally broke down, went to the weird Taco Bell and LJS hybrid in West Berlin and got one.

The family meal, on special for $10.99, contains ten pieces of chicken, eight hush puppies, and two sides (I think the offer is over now). Me, being who I am, got fries and onion rings as sides. I've already talked about LJS' fries, both old and new (I do wonder however why it seems I get different fries every time I go there - this past time they were similar to Wendy's new fries), but man oh man, those onion rings.

I'll just say it. These are probably the best fast food onion rings I've had recently, even better than Sonic. If anything they are most similar to those at Raglan Road, only without that spicy kick. These are tender onions, deep-fried, so they are a bit greasy, but with a delicious crispy and crunchy batter.

The best part, mostly because the portions are so big, all of LJS' food reheats well in the oven and in the microwave. The boxes even have instructions. I love these onion rings, recommended.

And remember, French Fry Diary is now on Facebook, come on over and join the fun and the discussion!

Shoo Fry

My friend and GAR! Podcast partner Ray Cornwall sent this one to me while he was waiting for his brakes to be fixed at the King of Prussia Mall.

Shoo Fry has since closed that location but plan to open a permanent restaurant in Center City Philadelphia in the Spring/Summer. You can check out their Facebook page here, and their official website here.

The place has quite a concept. You choose a choice of potato cut (classic, curly, wedge, ribbon), then choose a protein, and then any number of sauces, toppings, etc. They also have sliders and milkshakes as well. You can check out their intriguing menu here. I can't wait for their new location to open.

Bacon & Onion Foil Packet Potatoes

Karen of The Pineland Players (as well as a half-dozen others, but she was first) hipped me to this cool built-for-camping recipe on the Facebook from the Spirit FM page.

Bacon & Onion Foil Packet Potatoes

Ingredients: 2 to 3 sheets of heavy-duty foil, 1 packet onion soup powder, 10-12 baby red potatoes, thinly sliced, 12 slices of cooked and crumbled bacon, 1 small onion thinly sliced and diced, 1 cup cheese (optional), salt and pepper to taste, 3 tablespoons butter, sour cream for serving (optional).

Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, 1 packet onion soup powder and mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.

Grill for 20 to 30 minutes. Or you can bake it in the oven, at 350° for about 35 minutes or till done. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired.

And don't forget, French Fry Diary is also on the Facebook, you can find us here.