Archive for December, 2006

Noriko checks in from glorious Newfoundland to gush over the Hot Shoppe fries…


Hello Fry Fans, Noriko here, reporting from the Rock.. With the Christmas season coming up, I’d like to try to give a little christmas cheer from east island yonder of the treasure trove I stumbled onto as I hungrily foraged for food after a hectic level of the zoo that was the mall. The shop is within the food court located at Village Tree Mall, one ofthe two malls at St. John’s, Newfoundland. It is called the Hot Shoppe, and as you can see from the sign and the busy-ness of the place, the popularity of the place, as img_0465_3_1.JPGthey serve fresh turkey and home fries, and my, these fries are surprisingly good. Prices and the amount of the servings are very reasonable, especially for the price. They don’t skimp on the fries, or any of the side dishes offered withthe fries. I ordered the small poutine for 2.86 dollars, and althoughvery filling, I still wanted more, and more! It sent me to levels of heaven I could not believe..neither actually could my mom, who watched me with a look of slight concern of a parent for a possible addict as I swooned over the hot home made gravy and melting cheese. But let me tell you about the fries. The outside was crispy and quite well done, but not oily, and the potatoes themselves, you could tell they were fresh, since it actually did not have that starchy powdery quality that sometimes constitute fries but actually like mashed potatoes, deep fried. It melted in your mouth, and it was hot! I’m going back for more next week, and this time, I’m taking people with me. I really recommend it if anyone has a chance to visit this place.

Till later then, cheers


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The Perfect Chip

Seems that many people end up on my blog via searches for “the perfect french fry” and such.  I stumbled across this webpage which has mucho mucho information in this regard from a British perspective.


To make enough chips to serve 4, peel and cut 675 g potatoes and cut into neatly squared strips with surface planes about 8 mm across. Discarding peelings and trimmings, this should give you 500 g chips.

Whatever fryer and fat you use, I think the preliminary blanching should be at 150C. Dry the chips thoroughly and cook for about 6 minutes. It is impossible to be absolutely precise. They may need another couple of minutes. You are aiming for the point where they are cooked through but only just starting to colour. Remove in the basket and boost the temperature to 190C. Leave them for 3-4 minutes before plunging them back for 90 seconds – 2 minutes when they will have become crisp and golden brown. Drain in the basket for 30 seconds then briefly on kitchen paper. Salt after about a minute and seconds before serving. Salt too soon and it will draw moisture, causing them to go soggy.

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9 Deaths of the Ninja (1985) Trailer

…the motion picture that is 9 times more exciting, more explosive, and more destructive than any ninja adventure before…

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poutine-at-harvest.jpgSo the Lord and Lady were out shopping in Cambridge on Saturday and we decided to try out the poutine at Harvest.
I blogged about these a while back and I am very glad we decided to finally try them out. Quite simply put, these may be the classiest fries you’ll ever have. Harvest itself wasn’t quite what we expected, a little more up scale than anticipated but the people were friendly and the atmosphere was sophisticated and very comfortable. We sat at the bar since we were only going to order the fries and a beer. I had a frosty pint of Cambridge Amber while the Lady had a Stella and we waited for our poutine to arrive. You might think these fries a little too expensive at 9 bucks a pop but let me tell you, they are worth every penny and there are enough for two people. These are some seriously high class fries. Its hard not to imagine yourself in a tux and top hat with your pinky finger extended while you eat these fries. So how did they taste? Fantastic! They are hand cut fries topped with cheese curd, chicken velouté (a French gravy), and chopped scallions. Both the Lord and Lady agree that the scallions really took these fries up a notch. Bam!

Seriously, if you like fries, and I can’t imagine why any self respecting person wouldn’t, you should treat yourself to an order if you are ever in Cambridge, MA.

44 Brattle Street (on the walkway), Harvard Square, Cambridge 02138

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Heinz and the rediculous “Funky Fries” fiasco.

This is a classic example of a company trying to improve upon something that is more than good enough as it is.

Back in 2002 Heinz decides to shake things up by introducing a new line of french fries.


From CNN Money:

Beginning in May, H.J. Heinz Co. will ship a new line of Ore-Ida frozen potato products called Funky Fries featuring five new shapes, colors and flavors, all intended to give kids even more say over their parents’ grocery store lists.


The new products include French fries flavored with sour cream and chives, or cinnamon and sugar, and a new product called Crunchy Rings – basically Tater Tots with a hole in the middle. Then there’s Kool Blue – a sky blue seasoned French fry, and Cocoa Crispers — a brown chocolate fry designed “for kids with a sweet tooth.”

I didn’t even know these fries existed, but maybe that’s because they were only on the market for a year before they were yanked from the shelves.

From CNN Money:

Consumers never warmed up to these odd fries and a year later Heinz is pulling them off the shelves and blaming disappointing sales of the product as one reason for its fourth-quarter profit miss.

“Kids already like the plain french fries,” said Marilyn Raymond, director with New ProductWorks, a Michigan-based product marketing consultancy. “Why try to make them more friendly to kids?”

“What bothered me the most were the chocolate fries,” Raymond added. “What was Heinz thinking? Chocolate in french fries is so different that consumers found no cord of familiarity with it. There aren’t even chocolate-flavored potato chips out there.”

Sad. Sad. Sad.

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Another hard hitting exposé from veteran fry reviewer Cuzzy.

Rogues Roost

located at 5435 Spring Garden Rd in Halifax, Nova Scotia.

French Fries $2.95, With Gravy $3.95
A generous basket full of our lightly seasoned, golden beefeater fries

I have to say that the fries at this place made up for everything it was lacking. I am not saying it was not a good place to eat, it just did not fill me with the joy it could have. I also had wings that were subpar and there was not return service to get any water or another drink. But those giant, crispy, golden beefeater fries were great. I ate an entire basket and picked off more from my girlfriends plate. I think I could have eaten more, they were just that good. A side dish of ketchup was just what the doctor ordered for this venture. There slogan is “Come for the beer, stay for the food”. Clearly that has to change to “Come for the beer, stay for the fries”.


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Seems that my shameless attempt to get hits (ie Fry Babe of the Week) has resulted in one raised eyebrow…

From, oddly enough, an SVB Financial Group Newsletter:

Earlier this year, when German supermodel Heidi Klum began a search for Germany’s next top model, people were outraged that models with BMIs below 17 were rejected as too fat. Of course, perhaps this anger merely underscores the difference between aspiring models and a true supermodel — and the problem we’ve created as a society. The deep-fried blog “Lord of the Fries” recently anointed a french-fry-wielding Klum as a “Fry Babe of the Week.” So, where does this leave us? Nutritionists know that these models are so unnaturally thin that they risk infertility, osteoporosis and, ultimately, kidney damage. How do they know? They study women in famine-blighted areas of the Third World. I often wonder what people would think if a modern fashion magazine were to fall out of the sky in, say, Darfur? Would the chronically malnourished residents find some affinity with these rich and glamorous women who are also slowly starving to death?

“Anointed”…I like that….sorry, I’m drunk with power…okay, okay, I’m just drunk.

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