Looks kind of fun (recipe included):

https://www.atlasobscura.com/articles/original-mcdonalds-french-fry-recipe

Yes, I enjoyed that as well

Biggest truth in that is how the fries taste after sitting a while. That copycat is pretty close to how I make fries at home only using a duck fat/peanut oil mix and a cut closer to Whataburger size. Obviously they are best right out of the fryer, but even after a few hours on the counter they are still pretty darn good. Pick any fast food restaurant and the fries suck by the time they cool to room temp much less a few hours later

Keeper of The Spirits said:

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How about doing it with the rendered fat from your brisket smokes?

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You mean smoked beef tallow?

…still haven't decomposed after all these years.


Makes me think it's not real food!

jayelbee said:

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I thought that was weird also. If it's 95% crisco, you're frying in Crisco, not tallow. I had always assumed it was mostly tallow

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kind of like if your "all beef" patty is 90% soy and rat a**hole, you're not eating an all beef patty.

MAROON said:

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https://www.pushkin.fm/episode/mcdonalds-broke-my-heart/

Malcolm Gladwell's podcast about McDonald's fries is worth a listen.

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