BR wrote:But the fries. I just don't understand how In-N-Out's fries are not better . . . and nothing really makes them better.
botd wrote: ...You need at least a double fry and the best are also boiled or steamed before any frying.
cilantro wrote:To me, what gives In-N-Out the edge is the quality of their tomatoes. Redhot Ranch's tomatoes are -- at best -- ... round.
thepld wrote:Not to get off the fry debate.....but
Does anyone know if the Western location has the "secret" pickles for the burgers like the Ashland location. I just think a burger of any variation needs pickles. And not just because I love pickles. A burger needs and wants pickles and onions.
botd wrote:Obviously your french fry predilections might be different than mine. Heck, I am sure someone out there really likes In-N-Out french fries. But IMO you get a fluffy interior with a crisp exterior by boiling/steaming and then double frying. In no way is it water logged.
This is the method advocated by Heston Blumenthal, Chefsteps, Kenji from Serious Eats, the guys at Modernist Cuisine and this ridiculously detailed duo of posts: http://www.cookingissues.com/2010/04/27/the-quest-for-french-fry-supremacy-part-1/. In short, there has been a LOT of research into perfecting french fries and , unless this is a case of massive group think, boil/fry/fry is the way to go for most people's tastes.
Katie wrote:I thought it was Joel Rubechon who made the blanch/boil + double fry method famous, so I'm a little surprised not to see his name mentioned above or in the (very interesting) linked article. But maybe many people stumbled on the best solution at about the same time.
misterchico wrote:AKA Butter with a potato garnish.
bnowell724 wrote:botd wrote: ...You need at least a double fry and the best are also boiled or steamed before any frying.
I've always thought that steaming/boiling the potatoes before frying them results in a water-logged inside of the French fry, which dilutes the potato flavor and also compromises the natural potato texture - more than the dry heat of the frying oil would. I'm sure it does help get to a consistent texture though.
ronnie_suburban wrote:misterchico wrote:AKA Butter with a potato garnish.
Yes, once you make them, you understand exactly why they're so awesome - just about 1 pound of butter for every 2 pounds of potatoes. What's not to love?!
=R=
botd wrote:ronnie_suburban wrote:misterchico wrote:AKA Butter with a potato garnish.
Yes, once you make them, you understand exactly why they're so awesome - just about 1 pound of butter for every 2 pounds of potatoes. What's not to love?!
=R=
I have seen the recipe before and it kind of grossed me out. I actually like the flavor of potatoes and I am also on the fluffy side of the mashed potato debate, so this doesn't appeal at all.
On another note Cook's Illustrated also recommends the cold oil start french fry, but I have heard conflicting results.
Damn right Matt. I had a fantastic double burger at RHR and then went down the street for my turtle sundae at Margie's. I only wish RHR had indoor seating for when it's cold out and I want to sit down and take my time (rather than eat and run as I stand) or have to eat in the car (which I did). I guess I can look at it as an old-time drive-in and eating in the car is what you have to do. I know the one on Ashland does have seating. RHR has really impressed me.mhl wrote:So from more down-to-earth perspective: in addition to my spur-of-the-moment-capable proximity of RHR, I'll just note that from the Western Avenue location, my ol' terraplane can practically coast the distance from there to Margie's for a turtle sundae dessert. That's what I call value-added.
--Matt
funkyfrank wrote:I was within a block of the Western store this past Sunday. It was a gorgeous day. I took a pass to go to Fatso's. The lack of outdoor seating at RHR was the deal killer.