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Archive for November, 2006

This is long…ish, but very cool. I think Tony is the winner of this battle.

Stop Motion…ish. Tony vs. Paul

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The Boston Fry Tour

Not your traditional poutine, but I’d still eat the heck out of em.

From The Phoenix:

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Poutine at Harvest
44 Brattle Street, Cambridge, 617.868.2255
$9
Keith Pooler, executive chef

Tell me about the poutine. It’s a bar-menu item? Yeah. I actually had a couple chefs come in last night and had it. It’s one of those chef kind of things. The funny story is, when I first put them on, every Canadian came in, had to have the poutine, and every single one had a comment on them. It’s a famous Canadian dish, and every [Canadian] place has it on the menu, and every place is a little bit different, so everybody has their favorite style. It’s kind of like the Lay’s potato chips. Lay’s tweaks their potato chip a little bit to accommodate different areas of the country, so that’s kind of like their version of Lay’s potato chips.
Tell me about yours. First they get fried and then they’re covered with cheese curd and baked for a little bit. And then we finish it with a little bit of chicken velouté. Traditionally, it’s usually a chicken gravy or a meat gravy that goes on it; I do chicken velouté, which is chicken stock thickened with roux. It’s a French gravy. And then we top that with a little bit of chopped scallions. One person has it at the bar, and usually you’re selling two or three more. It comes in a big bowl, and it’s good enough for two people. It’s great — you come in and have a beer and poutine, and it’ll almost fill you up.
When did you add that to your menu? That was about a month ago.
Why’d you put it on the menu? Well, I had a sous-chef that was French-Canadian, and he made it one day, because we were doing Wisconsin-style fried cheese curd, and when the cheese curd first came in, he goes, “Oh, I’ve got to make this.” And he made it and we had it one day. He did it in his way, and it evolved into the way it is now.

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Frytopian Last Supper

…and there was much rejoicing.

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Fries on TV

Foreign French Fry Commercial “Don’t be risky your life!”

Teach an old dinosaur new tricks…with fries

“McDonald’s fries sure make you girls cheerful”…yah sure, maybe in some kind of Frytopia

Funny, but seriously…chicken fries?! Burger King just doesn’t get it.

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Zamboni Fast-Food Run

This is really unfortunate. In hindsight I bet these guys wish they went to a place with better fries. Burger King fries are rubbish.

From CBC:

Two employees of Boise’s ice rink have been fired for making a midnight fast-food run in a pair of Zambonis.

An anonymous tipster reported seeing the two big ice-resurfacing machines chug through a Burger King drive-thru and return to the rink shortly after midnight Nov. 10. The squat, rubber-tired vehicles, which have a top speed of about eight kilometres an hour, drove 2.4 kilometres to the restaurant.

The Zamboni operators, both temporary city employees whose names and ages were not released by officials, had to drive through at least one intersection with a traffic light on their late-night creep from Idaho Ice World.

“They were fired immediately,” said Parks Department director Jim Hall.

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Drive Thru Turkey

Gobble gobble?

Happiest turkey ever?

Fattening up next years turkey dinner?

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Thanks to the Squire of the fries

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If there’s one thing that has always concerned me it’s that road safety just isn’t sexy enough. Well, thanks to those clever Danes I can rest a little easier:

From the BBC:

Danish road safety officials have come up with a novel way of warning motorists about the dangers of speeding – by using topless blonde women.

They have produced a spoof news report where the blondes carry road signs showing the Danish speed limit: 50km/h.

Slowing down cars by speeding up heart rates!

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