McDonald's Gilroy Garlic Fries

Although still regional at the moment, McDonald's is test marketing a new fry item, something they don't do very often. Usually when there's a new Mickey D's product, it's a sandwich of some kind, but this time it's the fries.

Joining with the folks at Gilroy Garlic Fries from Gilroy California, the garlic capital of the world, McDonald's have introduced their new Gilroy Garlic Fries - their classic golden shoestring fries, tossed with a special mix of Parmesan cheese, parsley, olive oil, salt, and chopped Gilroy Garlic.

Gilroy Garlic Fries, sans McDonald's golden fries have been a favorite at ball parks in California for quite some time.

These fries proved so popular in the San Francisco and San Jose test areas that McDonald's restaurants ran out of the garlic mix. More on the story can be found here. I hope these new fries come to our area soon. How about you?

Special thanks to Peggy, Andrew, and the bro-in-law who were among the first to hip me to this ongoing fry situation.

Random Tater Pic of the Day #31

Here's a Somebody Else's Fries entry from my sister-in-law who spent a weekend in New Orleans with her husband recently. These fries are from the Gordon Biersch on Poydras Street near the French Quarter. Their signature Garlic Fries will make sure no one will talk to you afterward, very strong, but very delicious. Thanks, Amy!

French Fry Diary 314: Doghouse Burgers & Fries

I heard about Doghouse Burgers & Fries from friends. The Doghouse is located in the Voorhees Town Center, formerly the Echelon Mall. Wow. I used to work at the Echelon Mall as a teenager, and let me tell you, the only things that are the same are the location, the escalators, and the Salvation Army lady incessantly ringing her bell. I do not miss holiday retail.

Doghouse is actually outside of the mall proper, or what used to be the mall proper. It has a variety of burgers and hot dogs as well as French fries. I got a burger combo with an order of the Cajun fries, mostly because an order of regular fries was unavailable. Other types included salt and pepper, garlic and parsley, sweet potato, bacon cheese, chili cheese, and onion straws.

It's an order and sit down and wait place. The wait was long enough for me to get a good long look at the place. Very very orange, with three folks behind the counter, and a large holiday shopping lunch crowd. They were doing good business so I don't blame them for the wait.

The burger was chargrilled and perfect, but the fries while hot and a good portion were only okay. They were regular cut natural cuts, and might have been good had they just been plain. They were tossed with some spices, nothing too hot, but enough to leave an aftertaste. I didn't finish them. I think that says a lot.

The onion straws are nothing of the kind. They are out and out onion rings, big thick crunchy ones with panko bread crumb covering. Easily the best onion rings I've had in a while. These were just luscious.

On this later visit, when we got the onion 'straws', we also got a couple other kinds of fries. the salt and pepper fries, which were pretty much plain fries, with really not that much pepper and far too much salt. The garlic and parsley fries weren't bad, if you like garlic, which I do, but it's a lot of garlic. And we also got the sweet potato fries, which is why the place was recommended to me in the first place. They were rippled potato wedges, and above average, very sweet and tasty. Not better than Cool Dog Café, but still they were very good.

I'll definitely be back for the burgers, and the onion rings, but not so much for the fries. I think this is a life lesson. If you're going to subtitle your restaurant "burgers and fries," they'd better be your two strongest menu items. At Doghouse, it's one out of two, not counting misnomer onion straws.

French Fry Diary 149: Trader Joe's Garlic Fries

When it comes to upper crust gourmet grocery shopping, I'm a Whole Foods guy. I prefer Whole Foods over Trader Joe's. They are really the same kind of store. I like Whole Foods' butcher shop and also those delicious chocolate orange jellied candies that Trader Joe's has. Other than that, Trader Joe's is basically Whole Foods light.

Trader Joe's Garlic Fries, from the picture on the bag, look mouthwatering, but it's just a 'serving suggestion,' so yours might not look like these. Upon opening the bag, the truth is revealed. These are just thicker than usual, slightly battered regular cuts, with the garlic seasoning in a separate pouch to be put on the fries after they've cooked.

Without the garlic, these fries really aren't that bad. Actually they are quite tasty. The garlic itself is very aromatic and overpowering however. I think the fries are better without it myself, or maybe with just a touch. Good fries though.

Gourmet French Fries

Another one from [POTATO-RECIPE], by way of Marla in Las Vegas, the Happy Cooker and Allkindsoffood:

The gourmet's trick to French fries that are crispy on the outside and soft on the inside is double-frying them.

6 large potatoes (Idaho or Russet is a good choice)
Oil for deep frying (Vegetable or Peanut)
Ice water (optional)

Cut the potatoes into fries about 3/8" thick. (Thin fries soak up too much oil.) You can peel the potatoes, if you like, but it's not necessary.

Optional: Soak the cut fries in ice water for about 30 minutes. This step removes a lot of the starch, making them less sticky when frying. Pat the soaked fries dry with a paper towel before frying.

In a frying pan or deep fryer, heat the oil to 325°. Fry small batches of the fries for about 3 minutes; they will be softened but not browned. Remove them from the oil and let them rest, or sweat, on paper towels for at least half an hour, up to 2 hours. (A great make-ahead step.)

When you're ready, reheat the oil to 375°. Cook the fries a second time until golden brown, 4-6 minutes. Drain again on paper towels, transfer to a serving dish, and season with one of the gourmet seasoning recipes below while they are still warm and moist.

You're half way there! Seasonings are the second half of gourmet french fry recipes:

Lemon-Parsley Fries: Combine 1 heaping tablespoon each of lemon zest and chopped parsley in a small bowl. Sprinkle the mixture over warm french fries. Salt and pepper to taste.

Red Pepper Fries: Simmer 1 tablespoon crushed red pepper in 1/4 cup olive oil for about 5 minutes. Set aside until ready to use. When the fries are done, remove the crushed red pepper from the oil (unless you're very daring) and drizzle the oil over the french fries. Salt to taste and toss. Option: Add 1 tablespoon minced garlic and 1 teaspoon basil to the oil and simmer with the red pepper.

Truffle Fries: Drizzle 1 tablespoon warmed white truffle oil over fries. Sprinkle with 1/4 cup Parmesan cheese, salt and pepper to taste, and toss.

Garlic Fries Recipe: Lightly sauté 1/2 cup minced garlic in 1/4 cup olive oil . Stir in 1 tablespoon thyme. Drizzle the garlic mixture over warm french fries and toss. Salt and pepper to taste. Option: Sprinkle 1/4 cup grated Parmesan cheese over the fries and toss again. Delicious.


.

The Lansing State Journal Knows Fries

A recent article in the Lansing State Journal not only praises the favorite fried food but also offers up a cool recipe and even some interesting variations on the fry. Check it out here.

.