Neither have I. Seems like a strange thing to call them, since *ALL*
fast food places make the fries on the premises. <BOGGLE>

They all fry them on premises, but they usually come frozen and pre-cut.
I wonder if the chain in question actually cuts their own taters on
premises.

I have heard the term housefries before, but never thought about what it
meant.
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MIKE POWELL wrote to GAMGEE <=-

Neither have I. Seems like a strange thing to call them, since *ALL*
fast food places make the fries on the premises. <BOGGLE>

They all fry them on premises, but they usually come frozen and
pre-cut. I wonder if the chain in question actually cuts their own
taters on premises.

Yep, I'm pretty sure now that that is what the OP meant by the term.

I have heard the term housefries before, but never thought about what
it meant.

Same here. :-)




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I have heard the term housefries before, but never thought about what
it meant.

Same here. :-)

I think at some places it also means they may have more seasoning on them
than just salt. There is a BBQ place I like that I *think* calls their
fries "housefries" -- they are seasoned and pretty good.

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Are you talking about just the meat patty part? Cause, no. The meat patty at fast food place can/will never be as good as one you grill at home. The sauce and other things is another story. The lettuce and tomatoes and onions you ge at the store might be 'too' fresh ;).

I would generally agree, although it might depend on how good you are at grilling them, i.e. if you are not good at it, Burger King could be better than yours. ;)

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the world. They, like all of us, are in bed with Big Spud.

I have used a pet-name or two over the years, but are you sure that your
wife or s/o likes that name??? :D

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I've heard a rumor that McDonald's uses sawdust as filler, and another about McDonald's using "pink slime", but I've always thought those are just myths. think the pink slime one in particular has been debunked as false. Also, Google sez the sawdust rumor comes from the use of cellulose as a filler.

Back in the 1980s, the rumor was that they used worms. ;)

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The McDonalds website now (and maybe for awhile now, I never paid attention until this conversation started) specifically states "100% beef". So maybe it was a thing in the past, but I'd still go with DM's comment that it's probabl not very high quality/grade beef. I'm also not sure if you could even have "fillers" of pork or turkey when you specifically state "100% beef".

I cannot speak for the restaurant industry but, at least in the 1990s, in
the packing industry, that would not be allowed. They are supposed to
list what other type of meat my be in the product, as well as if it has
soy. If they are not 100% beef, pork, etc., you cannot label the product
as such.
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As for french fry taste, I think McDonald's fries are the best.

I'm a curly-fry fan, myself. Mickey-D's are good, but a little thing; I like my fries on the thick side, with ridges.

When I was a kid, I didn't like thick "steak fries." When I got a little
older I did realize that, when you dip one in ketchup, you could get a lot more ketchup on it than the thin ones. ;)

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