French fries

French fries were of great importance to Ray Kroc, one founder of McDonald’s. He wrote in his biography, “its preparation a ritual to be followed religiously." In the course of the chain's recent years, french fries were made from scratch every day. Their Russet Burbank potatoes were peeled, cut, and fried in McDonald's restaurants. As McDonald’s continued to expand across the nation, in the mid-1960s, it needed to compress employment costs, diminish the number of corporations they bought from, and guarantee that its fries tasted indistinguishable at every store within the chain. McDonald's started switching from their deliciously fresh potatoes to frozen french fries in 1966 and only few consumers realized that there was ever a nonconformity. Nowadays, McDonald's fries come from large industries that peel, slice, cook, and freeze two million pints of spuds each and every day. McDonald's is the biggest purchaser of potatoes in the United States today (Schlosser 669). The flavor of McDonald's french fries is part of a very important role in the chain's achievements. The fries are much more cost effective than their hamburgers and are still acclaimed by clienteles, rivals, and even food detractors even after all these years. Their amazing taste doesn’t come from the type of potatoes that McDonald's…

As I begin this paper I am watching my spouse and son share a moment of bonding over food and sports conversation. Sitting next to me is my own portion of this hectic weeknight indulgence, McDonald’s french fries, which makes the work I am about to discuss that much more poignant because it is woven into the fabric of my own life. In his 2001 essay “The Trouble with Fries” Malcolm Gladwell makes a simple statement, “Fast food is killing us. Can it be fixed?” These words are meant to provoke a…

Have you ever been walking down an isle at the grocery store and stopped to buy a product, but chose its competing product instead, simple because it had the word “natural” on the label? Well that is the topic Eric Schlosser constructed his article around in Why McDonald’s French Fries Taste So Good. The reason Schlosser chose McDonald’s French fries is because everyone has tasted them and knows how good they do taste. Schlosser’s intention in writing this article was to inform Americans what…

Thoughts like: what’s going on, and what just happened flashed through my mind while I was hanging there, off of the edge of the Boardwalk. I really didn’t understand why I was dangling by one hand and staring at what seemed to be a cement wall about 20 feet ahead. I heard my mother scream something about my name and I instantly remembered what I had been doing before whatever I’m doing now. I look down and see the big fish below me. As a ten year old, many things seem “big”, but these fish…

you'll need ground beef, a sesame seed bun, sliced cheddar cheese, vegetable oil, an onion, a tomato, dill pickles, iceberg lettuce, ketchup, mayonnaise, and yellow mustard. Yum! Number Two: Copycat French Fries To make the chain's fries, you'll need…

golden they have a bun that is white. The meat in the middle of the burger is not juicy and far from flavorful you can see the dryness before you even take a bite. The lettuce and tomatoes of the burger did seem fresh when I ate the burger. Between In and Out and McDonalds, In and Out had a more flavorful burger. Another key factor to a good fast food restaurant is that they should have good french fries. They must be freshly hot, crispy, and golden yellow. In and Out does not meet the…

Everyone knows the harm that fast food can do to their bodies, but they don’t seem to care all that much. Would you believe that one of the most popular fast food restaurants wasn’t always selling frozen food from a factory? In Eric Schlosser's article ‘Why McDonald’s Fries Taste So Good,’ informs his readers that, McDonald’s hasn’t always sold frozen fries. “During the chain's early years french fries were made from scratch every day” (Schlosser 559). Schlosser explains that as the fast food…

Second article is called “Why the Fries Taste Good” by Eric Schlosser. His article is the story of one of the richest men in Idaho, J. R. Simplot. The article starts in vivid detail about the looks, production, and manufacturing of the Simplot potato plant. Schlosser then tells about Simplots life. Simplot started working in a potato warehouse where he and his partner purchased an “electric potato sorter”. Later after the partners departed Simplot found a method for drying potatoes. This is when…

and fast food restaurants. Although the industry has boomed, it 's methods have had negative and positive effects. As Schlosser dives deeper into the fast food industry, he learns not only how fast food revolutionized itself, but also how fast food was modified. Chapter two begins with the story of how J.R. Simplot created a better French fry. Simplot was so successful and determined that he ended up growing his own potatoes, fertilizing them with his own phosphate, processing the potatoes at…

Fillet O Fish, and other many mores. They serve with either set or Ala Carte; set is always served with soft drink and French Fries, and customers can even have the option to change the normal…