Showing posts with label ray cornwall. Show all posts
Showing posts with label ray cornwall. Show all posts

Thursday, July 24, 2014

Random Tater Pic of the Day #158

The cover of Nova #21 from Marvel Comics, due out in September. Special thanks to my friend and podcast partner Ray for hunting the image down for me.

Tuesday, June 10, 2014

The Curley's Father's Day Challenge

Can you eat four and half pounds of French fries? Got nothing on tap so far this weekend on Father's Day? Then you might be a candidate for the annual Curley's Fry Eating Contest in Wildwood! Check out the details here.

Thanks to buddy and podcast partner Ray Cornwall for hipping me to this.

Monday, April 14, 2014

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.

Monday, March 24, 2014

French Fry Diary 568: Steak 38

My friend and GAR! Podcast partner Ray and I had been talking about going to Steak 38 for quite some time but somehow plans have never worked out. If you know Ray, you know why. His work and play schedule is a maze of madness that would make even minotaurs crumble from the pressure. Anyway, with a coupon that expired that night, Ray finally made time to go to Steak 38. Yeah, coupon. Priorities, baby.

The coupon was a godsend as Steak 38 is a classy restaurant, classy equaling expensive. Classy as in I might get The Look when I ask The Question. You know what The Question is, right? "Do you have French fries?" Well, they'd better, even though they're not on the online menu. After all, they are a steakhouse, classy or not.

I was worried when I realized I had to make reservations earlier in the day just to go to this place. Burger King it was not. Steak 38 is run by two life long friends who met while waiter-ing at Chubby's in Collingswood and whose fathers worked together at the legendary Latin Casino. These two know restaurants, and are very serious when it comes to Steak 38.

However, classy aside, it is near a reputed bad area. Once inside the restaurant however you would never know. Inside is very, very nice, and the service was professional and attentive. Like on the Disney Cruise, we had two people waiting on us, and serving our every need.

Our orders were brought to us on a cart. I got the chopped sirloin, which was huge and covered with onions. It was perfectly cooked. Perfect. It came with lightly frizzled onions, very tasty, and a twice-baked potato. They were both very good. I would have liked more frizzled onions and less of the sautéed kind, but still both were terrific.

No one blinked or flinched when I asked for French fries, test passed, no Look after The Question. The fries came as a side and were regular natural cuts. A little bigger than regular regular cuts, they were very good while hot, and still good while warm. All in all this was a great meal for potato products and side orders.

The crowning achievement for the meal was dessert, which Ray insisted on, and I'm glad he did. He ordered the Bananas Foster for two, which made it kinda seem like a date. And I think the folks at Steak 38 already assumed we were a couple. He ain't The Bride, but Ray's still a good date, heh. The cool part is that our waitress made the dessert at our table. Awesomeness. Food on fire is always a plus, and it was delicious.

All things considered, this was a pleasant dinner well worth the price. I would definitely come to Steak 38 again, highly recommended.

Thursday, January 09, 2014

French Fry Diary 552: Dunkin' Donuts Hash Browns 2014

On a recent episode of The GAR! Podcast, my partner Ray Cornwall espoused the virtues of Dunkin' Donuts Hash Browns. You can hear that episode here. I knew I had reviewed them once, and talked about them again a year later, and was more than unimpressed. Ray raved about them, so I felt it might be time to try them again.

Despite Ray's description of them as UFOs and flat pancakes (not necessarily incorrect or accurate either), I knew as soon as I saw them, these were the same hash brown discs I had tried years ago. These hash browns are inch wide, quarter inch high discs of shaped potato bits, similar to the offerings at, as I've said before, Burger King and Chick-fil-A.

When I saw them pulled from a drawer where they had been kept since a first deep fry, then put into a quick bake oven, I shuddered. This was not going to be pretty. They put them in a bag this time rather than a cup, but they still stuck together in a nasty greasy way.

These hash brown-ettes do have an herbal spicy kick (I'm still betting on Mrs. Dash), but that's not enough to recommend them. I imagine they might be good if they were hot and not so greasy, but I get the feeling they cannot be found thus. Sounds like Ray might have found that one percent occurrence.

Wednesday, November 13, 2013

Random Tater Pic of the Day #121

These Somebody Else's Fries come from my podcast partner Ray Cornwall. He had these "really good room service fries" at the Four Points Sheraton at Philadelphia Airport. Thanks, Ray!

Thursday, September 12, 2013

French Fry Diary on The GAR! Podcast

This week on The GAR! Podcast, a weekly nerd-centric conversation with Ray Cornwall and myself, we feature this very website - French Fry Diary.

We discuss the site, how it started, what it's about, and talk about various restaurants and their fries, many of the reviews here, what makes a good fry, and even French fry secrets.

And if you haven't been listening to The GAR! Podcast, you're missing out. It's an unrehearsed, unplanned, free form conversation where the topics go from comics to movies to music to video games to whatever happens to be on our minds, and eventually the conversation almost always turns to Prince, Breaking Bad, and French fries…

You can listen to the current episode here. Check it out.

Wednesday, August 28, 2013

French Fry Diary 514: Burger King's French Fry Burger

Burger King announced yesterday that they were coming out with a new burger next week, called the French Fry Burger, it's a burger, (you ready for this?) with French fries on it.

Perhaps Burger King thinks it's reinvented the wheel here, but really, putting French fries on your burger is as old as burgers and fries themselves. I've been doing it since I was a kid, and know dozens of other folks personally who do it. It's officially called planking (no, not that planking) or sandwiching, and I've talked about here on the blog many times before. What is ironic is that Burger King's new fries are as conducive to sandwiching as their older fries. Too little too late, BK.

Now there may some novelty in having someone else do it for you, but that doesn't work for everyone. A catastrophically picky eater would never be able to order this burger plain at Burger King. The clerk's head would explode. It's hard enough getting just a plain hamburger, I can't imagine trying to get one with fries on it…

And it's not just customers who have been doing the planking, some restaurants are also getting into the act besides BK. Rally's/Checkers have been doing it for a while with their Fry Lover's Burger, and fancier places have been doing onion rings and strings on burgers for decades. There's nothing new under the sun, or ahem, under the bun.

Special thanks to my GAR! Podcast partner Ray for hipping me to the BK news.

Wednesday, July 31, 2013

The Cow & the Curd

Okay, it's not French fries or potato chips, it's not even onion rings, but it is a fried food, and it is a local Philly sensation, so I'm down with this. My buddy Ray hipped me to this great food truck, The Cow & the Curd, that you might see on the streets of Philadelphia. The owner, Rob Mitchell, and his chef, Mark Tropea, make fried cheese curds.

Here's how:

To find The Cow & the Curd, look for them on the Facebook, and on the Twitter.

Friday, July 12, 2013

French Fry Skulls

"We Can't Stop" by Miley Cyrus

We've talked about this a few times already on The GAR! Podcast. I have nothing against Miley Cyrus, or even Hannah Montana for that matter, I'm just not fond of this song is all.

Anyway, in the first minute, the video features a skull made from, yeah, you guessed it, French fries. Enjoy.

Wednesday, July 10, 2013

Even a Broken Clock Is Right Twice a Day

I was not going to post this. Honestly when Paula Deen started her fall from grace recently I had decided not to reference her on this blog any longer. Forces have aligned to change my mind.

Folks who know me, and know how I put this blog together know that I have a huge backlog. Right now, I have dozens of posts that I have not yet put up. Among them was a recipe for French fries by Paula Deen. I saw it and figured I wouldn't be able to use it any more, so before I tossed it, I tried the recipe. The fries were awesome.

I mentioned it to my partner Ray on The GAR! Podcast, and he thought I should post it. I have heard from several listeners that thought I should as well. I figured, what the hell, even a broken clock is right twice a day. Let me just say for the record, I don't like the woman, but I like the recipe. Here are Paula Deen's formerly redacted French fries…

The full recipe can be found here.

Friday, July 05, 2013

French Fry Diary 501: The Melting Pot

Ray and his lovely wife have been trying to get The Bride and me to go to The Melting Pot for almost a decade now. After dragging Ray to Zinburger the night before, we all made impromptu plans to hit The Melting Pot in Philadelphia that night.

For those of you not in the know, The Melting Pot is a fancy chain restaurant that, similar to Benihana, is known more for the experience than anything else. It's a fondue restaurant where essentially you cook your own dinner, bookended of course by dipping food in cheese first, then later for dessert, chocolate. It's awesome.

There's a hot plate on your table and a pot into which your waitress puts various dips. The first course was a variety of bread you could dip in hot cheese. Mmmm. Then came salad. I'm sure some of you must have heard of this - raw green leafy vegetables in a bowl - very exotic, but no dipping. Dessert as I said was chocolate, as in various fruits, marshmallows, and even Rice Krispies treat to dip into it.

Your entree, and this is where it connects to FFD, potato people, is a variety of raw meats that you choose from the menu. You basically fork the meat (I got steaks) and place it in the hot pot for a while where it marinates/boils/deep fries. The stuff comes in various flavored and if you like well done, it could take a while. Next time I think I'll get the chicken FYI.

Anyway, dinner also comes with an assortment of vegetables. There're carrots, celery, and what's that under the broccoli? Yep, raw red potato wedges! Ray had kidded me beforehand that there were no French fries, but there were, kinda. The potato, like the steak, took a while to cook, but well worth it when done.

All kidding aside, I loved my experience at The Melting Pot and highly recommend it to all. It was a terrific fun night out with friends and a unique dining experience. And they even had potato product!

Thursday, June 13, 2013

The Wolverine Burger at Red Robin

In anticipation of the upcoming The Wolverine movie coming out July 26th, Red Robin Gourmet Burgers have introduced a couple special food items in honor of everyone's favorite Canadian mutant superhero.

There's the Berserker Burger, called 'a flavorful combination of zesty aioli, Sriracha onion straws and spicy pickles topped with Cheddar on a brioche bun,' and the best part, 'served with Bottomless Steak Fries.'

And they are also offering the Red Tavern Double. It's made in new Kuzuri style, Red Robin describes it like this: 'Feed yur inner Wolverine. Samurai slaw, ginger garlic wonton strips and cilantro.' You can mix it up with the ingredients if you want.

They also have a deal where you can get a ticket to The Wolverine with the purchase of special limited edition gift cards - only at participating restaurants.

What ever you do, when it comes to Red Robin, don't forget the Bottomless Steak Fries!

Special thanks to GAR! Podcast partner, Ray Cornwall, for hipping me to this deal!

Monday, April 29, 2013

Random Tater Pic of the Day #100

Today's Somebody Else's Fries come from my buddy Ray and his lovely wife, who recent had dinner at the Valley Forge Casino.

They dined at the steakhouse there, Pacific Prime, and Ray took a pic of these fries. From what I hear, the rest of the dinner was pretty sensational too.

Thursday, April 11, 2013

Free Tax Day Fries from Arby's

My friend Ray hipped me to this item from Deal News:

For the third straight year, the fast food chain is offering emotionally and financially taxed Americans a delicious freebie on Tax Day. Arby's is serving up patrons a choice of a free value-sized order of Curly Fries or a small order of Potato Cakes via this printable coupon. Not only is it a nice treat, it's also a great way to save some dough on lunch or dinner.

Happy Tax/Free Fries Day!

Tuesday, April 02, 2013

DragonBall Z Fries

My friend Ray hipped me to these - "DragonBall Z" French fries from Japan's Ministop.

The full story is here.

Mmmm... DragonBall Z fries...

Thursday, March 28, 2013

Random Tater Pic of the Day #94

Benihana is not usually the place you think of when you think of French fries, but they do have potato product. Check out these sweet potatoes from a recent visit.

Friday, March 08, 2013

Gibble's No More

Another potato chip company bites the dust, joining the ranks of Wonder Bread and Yodels on the list of foods we wish were still around. Here's the official story.

So, "the president of Martin's is married to the daughter of Gibble's founders." That's going to make Thanksgiving and other family get togethers very very interesting.

Maybe I will be able to snag some Gibble's to review before they disappear completely. Thanks to my buddy Ray for verifying what I think we all have been suspecting for a month or more. Thanks, Martin's Famous, now we know what you're famous for.

Tuesday, January 15, 2013

Random Tater Pic of the Day #82

This one comes from my buddy Ray, a fellow comics fan. This is page 14 of Wolverine #5.1, where our hero has been, ahem, incapacitated by two cannibalistic baddies who are going to try to cook and eat Logan...


...on the other hand, whether you're cooking Boy Scouts or mutant superheroes, when you heat up the deep fryer, it does smell like French fries...

Mmmm... French fries...

Monday, November 26, 2012