U know why you always feel hungry after mcdonalds? cos the chips are given a suger bath before they are cooked, the sugar wears off fast and u think you want more. theyve got it sussed out to a fine science, and we wonder why the world is going obese.
I ****ing hate Ron's and B'Kings, I have to endure these big fat bastards eating them on my journey home and all you can smell is the fat content from them. Alternately I love burgers especially homemade where you know what's gone into them. You know the one's! they don't have any hooves, eyes, testicles or baby milk in.
You are all wrong (probably). I live opposite a potato merchant (we're talking lorry loads not selling to the general public) and he tests each batch in his fryers. He fries at 190c whereas your typical chippy fries at 160c. He fries the **** out of the spuds then analyses them to guage water content and other properties. According to him, the best spud for making chips are Maris Piper grown in East Anglia. He sells millions of tonnes of them, the Paddies buy a big chunk as do the supermarkets with Waitrose and M&S after the best ones. I've tried Frying the East Anlgian Maris Piper and inferior tatties at home: get decent spuds - you can't go wrong.
McDonalds' chips taste like ****ing cardboard. Why would anyone want to make them at home? But a nice chunky chip that is crunchy on the outside and fluffy within...
Fraid you're wrong, walk into a decent chippy in Ireland and almost certainly the spuds are East Anglian Maris Pipers.
