Free Slider!

To celebrate their 88th anniversary, White Castle is offering this coupon to print out for a free slider!

Only for a limited time, so get moving!

And don’t forget the fries!


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Eat Fries and Support Kids with Cancer

NOTABLE TV AND NEW YORK FRIES COMBINE TO ORGANIZE THE BIGGEST FRY MEET-UP TORONTO HAS EVER SEEN

For the second year running, New York Fries is a Platinum Level Sponsor of the National Kids Cancer Ride (www.nationalkidscancerride.com) – a charity event to raise money for kids living with cancer. The Canadian fast food restaurant chain will be donating $1 from every regular fries and meal sold on June 18th to the National Kids Cancer Ride and has spent the last two months raising awareness of the event. The money raised will be used to support Oncology centres across Canada. To help out, Toronto-based Notable TV (www.notabletv.com) is teaming up with New York Fries to organize a unique charity event in the heart of downtown Toronto.

Notable TV Founder and CEO Julian Brass wants to take over the city’s busiest intersection – Yonge and Dundas – with hundreds of fry-wielding supporters of this great cause. The plan is to encourage people to purchase a regular fries or meal at either of the two New York Fries locations in the Eaton Centre on June 18th, and then meet at Dundas Square for a massive gathering and opportunity to mingle with other altruistic young professionals.

“We want to create the biggest fry meet-up the city has ever seen,” said Brass. “This fun networking event will lead to hundreds of dollars going to support kids living with cancer, thanks to New York Fries’ donation day.”

In addition, Brass has created a Facebook group about the Ride on behalf of New York Fries and Notable TV where members can leave supportive messages to kids living with cancer. The messages from the group’s wall will be copied onto a large billboard and delivered to children who are fighting cancer in hospitals across Canada.


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Have You Voted Yet?

The poll (found to your immediate left) to find out what your favorite fast food French fries will be coming to a close at the end of the month - have you voted yet?

McDonald's seems to have a very clear lead, but still the battle rages on for second. A tie between Five Guys, In-N-Out Burger and Burger King needs to be broken. Or perhaps there's another fry that should be in the lead? Where are the fans of Sonic? Or Checkers? Or my favorite, Fatburger? Come on out and vote!

As for the folks who have voted for the 'someplace other' option - why not send me a note and let me know where to find your favorite fries? I can be contacted here. Looking forward to hearing from you!

And don't forget to vote!


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Grilled Buffalo Potato Wedges

Here's one more from Potato-Recipe and The Happy Cooker, great for outdoor barbeque season:

Grilled Buffalo Potato Wedges

1/3 cup butter or margarine, melted
1 teaspoon cider vinegar or white vinegar
3 to 4 teaspoons red pepper sauce
1/2 teaspoon salt
4 unpeeled medium potatoes (about 1 1/4 lb)
1 cup blue cheese dressing

Heat gas or charcoal grill. In shallow dish, mix butter, vinegar, pepper sauce and salt. Cut each potato lengthwise into 4 wedges; pat dry with paper towels. Dip potato wedges into butter mixture; reserve any remaining butter mixture.

Place potatoes on grill rack over medium heat. Cover grill; cook 25 to 35 minutes, brushing occasionally with butter mixture and turning once or twice, until tender.
Serve with dressing. Makes: 4 servings


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Fried Potatoes with Onions & Peppers

Fried Potatoes with Onions & Peppers

4 red potatoes
1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, seeded and chopped
2 tablespoons olive oil
1 teaspoon salt
3/4 teaspoon paprika
1/4 teaspoon ground black pepper
1/4 cup chopped fresh parsley

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool cut into 1/2 inch cubes. In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add onion and green pepper. Cook, stirring often, until soft; about 5 minutes. Transfer to a plate and set aside.

Pour remaining 2 tablespoons of oil into the skillet and turn heat to medium-high. Add potato cubes, salt, paprika and black pepper.

Cook, stirring occasionally, until potatoes are browned; about 10 minutes. Stir in the onions, green peppers and parsley and cook for another minute. Serve hot.

The source is The Happy Cooker, posted by Marla in Las Vegas to the Potato-Recipe Yahoo! group.


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Could You Be the Next Colonel?

From the official KFC website:

A SECOND COLONEL? KFC LAUNCHES SEARCH FOR NEW FACE OF KENTUCKY GRILLED CHICKEN™

To Celebrate Its Grilled Menu, KFC Teams with MySpace to Cook Up Nationwide Quest to Find the Ultimate KGC Fan and Possible New Brand Icon

LOUISVILLE, KY – The Colonel needs a counterpart. For 65-plus years, the image of Colonel Sanders has represented Kentucky Fried Chicken. Now KFC embarks on a worldwide search, with online partner MySpace, to identify a new iconic face for the brand’s revolutionary new Kentucky Grilled Chicken (KGC). The search for the ultimate KGC fan has begun.

Whether it’s an uncanny resemblance to the fried chicken founder or an updated take on the classic chicken dance, KFC fans can submit a video now through July 7, at www.myspace.com/unthinkfc showcasing why they are the ultimate KGC fan. America will have the final vote on the brand’s new KGC ambassador.

By showing the world why they are the ultimate KGC fan, entrants have a chance to win the ultimate chicken prize – KGC for life – valued at more than $13,000, awarded in the form of KFC® gift checks. The winner will also have the chance to strut their stuff and represent KFC as the next American icon, potentially even appearing in future KFC advertising.

Three finalists will be revealed on July 25, with voting beginning on August 1 where KGC fans can watch the top three videos and vote for the “Ultimate KGC Fan.” (All entrants and voters must be registered members of the MySpace Web site and in compliance with MySpace’s Terms & Conditions policy).

“For decades, our founder Colonel Sanders has been the face of our world famous fried chicken,” said Javier Benito, executive vice president of marketing and food innovation for KFC. “With the launch of our second secret recipe, we’re encouraging all chicken lovers, grilled and fried, to showcase why they are the ultimate KGC fan and should be the new face of Kentucky Grilled Chicken.”

And if you do become the new Colonel, or even try to by entering the contest - don't forget about the fries!


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French Fry Diary 24: Pat’s Family Restaurant II

I’m willing to admit when I’m wrong, and I think I may have jumped the gun with only one visit to Pat’s Family Restaurant in Marlton NJ, and may have been harsh with my review.

The place is very local, so I’ve had the chance to return there numerous times, and I’d like to correct a few things I had said at first. They do a brisk busy business and the service I was concerned with previously has become quite quick and streamlined. And I hope they stay around for quite some time.

My opinion of the fries also needs to be corrected. Yeah, that first visit, they weren’t so hot, and as with many places the fries depend on who’s doing the cooking. Since then the French fries have improved greatly and have been fairly consistent every time I’ve gone back. As a matter of fact, they’ve been a major reason to go back.

A recent trip to get some fries to go revealed more improvements. They now have these cool little boxes for take out fries, sealable to keep the fries hot for the ride home. It should also be noted that they always come in abundant servings, whether to go or eat in. Pat’s fries are natural cuts that are always crispy and hot, well worth putting a sign out to brag about.



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McMulti-Use

I went to McDonald’s for breakfast the other day and I noticed something a bit different.

It seems the economy is even affecting the big fast food restaurants these days.

I discovered that Mickey D is no longer using the regular hash Browns wrappers for their tasty Hash Browns, but using the small French Fries bags instead. They don’t really fit the Hash Browns well but they do the job and I assume the company is saving some pennies this way.

Of course they could just enlarge the Hash Browns to fit the bags better…

I’m just sayin’...


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The French Fry Dog

Grateful Seoul, a travel blog about Korea, unearthed this intriguing photo…

Here is the description from the site: "Pictured above is, simply put, a heart attack on a stick. Look closely, what you are seeing is a hot dog that has been battered and then coated in French fries before taking a dip in the deep fryer. This lovely treat was on display at various stands throughout the Dongdaemun Market area in Seoul. No, I did not try one. It really doesn’t look that good in real life."

Mmmm... actually that does sound pretty good, despite being a heart attack-on-a-stick. I still wouldn’t mind trying it at least once.


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French Fry Diary 23: Skewers, Marlton NJ

Skewers is a Middle Eastern restaurant near Borders in Marlton NJ that serves Israeli home cooking, not the place you would expect the favorite fried food, but life is just full of surprises, isn’t it? They have no web presence or I would give them a plug, but apparently they have yet to enter this century. Their menu pushes the falafel, shawarma and hummus and entices you to “come and experience the great taste of the Mediterranean” with inappropriate capitalization.

The Bride, a much braver food explorer than I, discovered this place and then insisted I had to try their fries. A week later she finally brought some of the notorious Skewers fries home as take-out. It was then we learned that consistency was not high on their priority list.

Whereas The Bride marveled me with tales of crispy on the outside and soft and hot on the inside regular cuts, I was greeted by a whole ‘nother animal in the plain brown paper take-out bag. These were not the same fries as she had tried on her first trip to Skewers. It appears they use whatever fries are handy.

These were store-bought frozen crinkle cuts., deep fried with some mystery spice heavily sprinkled on them. They were soggy and only vaguely warm after the five-minute trip home, with no crispness whatsoever. The spice was orange with pepper flakes, and other than the color it was pretty inoffensive – until the aftertaste and heartburn hit about an hour later. They did look good, but trust me, they weren’t.


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