227 Comments
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santyclz's avatar

It's all in the seasoning. Gun oil rocks!

khanurik's avatar

Well, I always thought that chicken-fried steak is our state spice - and you can't make that without flour, so technically, we're in agreement.

sgt. jmk de la résistance's avatar

This is all very well and good, but this will only appeal to the Wonketariat if she then melts cedar cheese all over the frites.

dansezlajavanaise's avatar

yay, i'm not a lonely weirdo for having this go through my brain every week!

dansezlajavanaise's avatar

only a MONSTER would do that.

dansezlajavanaise's avatar

peas in guacamole? how did i miss that?

Riley Whodat Venable's avatar

Thank you so much for this quality recipe. You have everything the way I was taught. Soak. Dry. Fry twice. Peanut oil. No truffles allowed in the neighborhood.

Many people do not realize fries can be reheated in a convection oven, and they snap ack crispy.

One more thing, if you are frying fish or chicken dip the fries in batter after the first fry, and before the second fry. You then have Cajun Fries.

The main thing I want to thank you for is reminding all true Patriots that these a FRENCH FRIES (pomme frites), not Chips, not Freedom Fries, and not American Fries.

gingerwentworth1's avatar

For a minute I thought you were going to bow to Americans for some reason-- I almost got scared.

Bageled Mind Virus's avatar

recipe in the NYT iirc a few years ago and it sparked a VERY IMPORTANT national conversation.

(((Aron)))'s avatar

I appreciate her recipe for Freedom Fries, but Uncle Joe’s still my choice for the primary ;)

(((Aron)))'s avatar

Needz moar Erik Estrada!

(((Aron)))'s avatar

That’s the difference between a vegetarian and a vegan!

(((Aron)))'s avatar

Because it’s a day that ends with ‘y?’

(((Aron)))'s avatar

I have a bread maker machine. It makes bread makers!