1 00:00:07,960 --> 00:00:10,920 Speaker 1: Hello, and welcome to Savor. I'm Any and I'm Lauren Vogelbaum, 2 00:00:11,000 --> 00:00:15,920 Speaker 1: and today we're talking about French fries. I love French fries. 3 00:00:16,079 --> 00:00:20,680 Speaker 1: Oh yeah, They're a perfect food. Yeah, I agree, end 4 00:00:20,720 --> 00:00:25,959 Speaker 1: of episode, the perfect food. And I will say I 5 00:00:26,000 --> 00:00:27,960 Speaker 1: do love French fries, not just for the catchup now, 6 00:00:27,960 --> 00:00:30,040 Speaker 1: because I did used to eat them primarily for the 7 00:00:30,120 --> 00:00:34,680 Speaker 1: catchup for a while. I I was in Belgium for 8 00:00:34,720 --> 00:00:36,920 Speaker 1: a couple of months, and I would eat them every 9 00:00:37,040 --> 00:00:42,320 Speaker 1: day because they come in those cones like a little 10 00:00:42,320 --> 00:00:44,839 Speaker 1: paper cone. Yeah right, and you can find them everywhere, 11 00:00:44,920 --> 00:00:47,440 Speaker 1: every like on every street corner, and then in between 12 00:00:47,640 --> 00:00:51,400 Speaker 1: just fruits. And they have like twenty four sauces you 13 00:00:51,440 --> 00:00:56,960 Speaker 1: can choose from. I wanted to try every sauce um. 14 00:00:57,000 --> 00:01:02,560 Speaker 1: And recently we had our company holiday party. To save money, 15 00:01:02,640 --> 00:01:05,199 Speaker 1: we had it in January. I can admit this because 16 00:01:05,240 --> 00:01:07,200 Speaker 1: our boss admitted it, and also I learned it was 17 00:01:07,200 --> 00:01:09,160 Speaker 1: a real thing that a lot of companies are doing now, 18 00:01:10,200 --> 00:01:13,280 Speaker 1: having them kind of in the middle of January, Happy 19 00:01:13,400 --> 00:01:18,640 Speaker 1: New Year, Happy New times. But what I invited as 20 00:01:18,640 --> 00:01:21,080 Speaker 1: my plus one, one of my best friends, one of 21 00:01:21,080 --> 00:01:24,480 Speaker 1: the Katie's Oh yeah yeah, and it was supposed to 22 00:01:24,520 --> 00:01:29,320 Speaker 1: be the semi formal, and I had a suspicion because 23 00:01:29,319 --> 00:01:32,520 Speaker 1: our office isn't really semi formal. We're pretty casual. Yeah, 24 00:01:32,560 --> 00:01:35,360 Speaker 1: that no one would dress up for it. So I 25 00:01:35,400 --> 00:01:39,040 Speaker 1: came in address. But because it was happening right after 26 00:01:39,080 --> 00:01:41,160 Speaker 1: work in her office building, well it was happening at 27 00:01:41,160 --> 00:01:44,720 Speaker 1: like six thirty. I were a pretty late office though. 28 00:01:45,480 --> 00:01:48,240 Speaker 1: I don't know sure, Yeah, I feel like people are 29 00:01:48,240 --> 00:01:51,720 Speaker 1: still here at six thirty. But okay, So I show up, 30 00:01:52,240 --> 00:01:55,760 Speaker 1: no one is dressed up and the office in the 31 00:01:55,800 --> 00:01:59,280 Speaker 1: morning and I my friend is texting me and she's like, 32 00:01:59,280 --> 00:02:01,919 Speaker 1: should I dress up? And I said, well, it looks 33 00:02:02,000 --> 00:02:05,240 Speaker 1: like you'll be the only person that does apart from me, 34 00:02:05,400 --> 00:02:08,679 Speaker 1: so take your pick. And she shows up in a 35 00:02:08,800 --> 00:02:11,800 Speaker 1: shirt that like a black sweatshirt and jeans, and on 36 00:02:11,840 --> 00:02:15,400 Speaker 1: the black sweatshirt it says more exercise but exercise is 37 00:02:15,480 --> 00:02:17,919 Speaker 1: marked out and it says fries and has a big 38 00:02:17,960 --> 00:02:21,200 Speaker 1: picture of Frice on it. Yeah, and then it turns 39 00:02:21,240 --> 00:02:23,679 Speaker 1: out everyone went home and changed and came back and 40 00:02:23,760 --> 00:02:29,359 Speaker 1: she wasy mad at me, very very mad. She kept 41 00:02:29,400 --> 00:02:34,640 Speaker 1: bringing it up. She still brings it up. Um, sorry, Katie, Uh, 42 00:02:34,720 --> 00:02:37,399 Speaker 1: but people loved her shirt more than one person. Yeah, 43 00:02:37,680 --> 00:02:39,800 Speaker 1: it was a great shirt. Yeah. I don't think I 44 00:02:39,800 --> 00:02:42,720 Speaker 1: told her specifically, but Katie, if you're listening, it was 45 00:02:42,760 --> 00:02:46,240 Speaker 1: a quality shirt. It was uh. And also, if you 46 00:02:46,240 --> 00:02:48,360 Speaker 1: want to see proof of this, I posted a picture 47 00:02:48,520 --> 00:02:56,119 Speaker 1: on Instagram where she didn't like either. She also has 48 00:02:56,200 --> 00:03:01,160 Speaker 1: towels that say fries before guys. So perfect. She's wonderful. 49 00:03:01,960 --> 00:03:04,920 Speaker 1: When I was a kid, you said this McDonald's device. 50 00:03:05,000 --> 00:03:06,320 Speaker 1: Did you Did you ever have one of these? You 51 00:03:06,360 --> 00:03:08,480 Speaker 1: put a piece of white bread in there and you 52 00:03:08,560 --> 00:03:10,919 Speaker 1: spun the little thing on the side, and then it 53 00:03:10,919 --> 00:03:13,880 Speaker 1: would give you fry shaped pieces of bread like crank 54 00:03:13,919 --> 00:03:16,400 Speaker 1: out a little like. Oh no, no, I never never 55 00:03:16,440 --> 00:03:18,839 Speaker 1: had one of those. It was the most exciting thing. 56 00:03:19,200 --> 00:03:21,320 Speaker 1: It sounds so boring now, but I would just say 57 00:03:21,360 --> 00:03:27,880 Speaker 1: they're like whoa, and it tasted better somehow. Oh man, 58 00:03:28,480 --> 00:03:30,600 Speaker 1: I have so many fry stories. I tried to move 59 00:03:30,639 --> 00:03:33,120 Speaker 1: out of the US when the freedom fry thing happened. 60 00:03:33,720 --> 00:03:35,920 Speaker 1: Oh that would like that was the that was the 61 00:03:35,960 --> 00:03:42,040 Speaker 1: final Yeah, I will like my neighbor. Actually Katie's I 62 00:03:42,240 --> 00:03:45,240 Speaker 1: checked her mom into taking me to the airport because 63 00:03:45,280 --> 00:03:48,000 Speaker 1: I had a school trip. But I was just trying 64 00:03:48,000 --> 00:03:52,920 Speaker 1: to leave the country. How old were you o? My goodness, yeah, 65 00:03:53,120 --> 00:03:58,880 Speaker 1: the police didn't it didn't fly. But anyway, do you 66 00:03:58,880 --> 00:04:02,400 Speaker 1: have a favorite fry, Lauren? All of them which which 67 00:04:02,400 --> 00:04:06,760 Speaker 1: everyone is in my mouth at the time. Um uh, well, 68 00:04:06,880 --> 00:04:10,080 Speaker 1: one of my happy hour spots, it will serve you 69 00:04:10,440 --> 00:04:13,400 Speaker 1: fries with the side of kso dip, and I say 70 00:04:13,440 --> 00:04:16,880 Speaker 1: that that's pretty ultimate. Um. But my favorite in the 71 00:04:16,920 --> 00:04:19,520 Speaker 1: Atlanta area might be Leon's Indicator. I think they do 72 00:04:19,600 --> 00:04:23,240 Speaker 1: like a handcut duck fat fry. Real good. Um. I 73 00:04:23,320 --> 00:04:27,040 Speaker 1: still daydream though about Nathan's famous restaurant, like the hot 74 00:04:27,080 --> 00:04:30,440 Speaker 1: Dog restaurant, like back when they had handcut fries and 75 00:04:30,440 --> 00:04:33,400 Speaker 1: they would they do these really like thick crinkle fries. 76 00:04:34,760 --> 00:04:37,440 Speaker 1: Oh goodness, this is gonna be all long. This is 77 00:04:37,480 --> 00:04:40,159 Speaker 1: with a lot of cravings. At the end of this episode. Yeah, yeah, 78 00:04:40,160 --> 00:04:43,120 Speaker 1: behind the curtain, y'all, we're doing this topic and we're 79 00:04:43,120 --> 00:04:46,400 Speaker 1: also recording an episode about cocktails today and I'm it 80 00:04:46,440 --> 00:04:51,200 Speaker 1: was a craving filled week. Yes. Indeed, speaking of cravings, 81 00:04:51,200 --> 00:04:53,560 Speaker 1: if we're talking about fast food fries, I was always 82 00:04:53,560 --> 00:04:55,920 Speaker 1: a Zack s f person. You can get that extra 83 00:04:56,000 --> 00:04:59,960 Speaker 1: cagent sauce or I went through a big Arby's face. 84 00:05:00,279 --> 00:05:02,800 Speaker 1: It's kind of strange. Oh, I went to a Checkers 85 00:05:02,800 --> 00:05:05,200 Speaker 1: phase in college. I think that's kind of like fry, 86 00:05:05,200 --> 00:05:07,960 Speaker 1: like fry related. They're like fried cousins. Yeah, yeah, but 87 00:05:08,000 --> 00:05:11,279 Speaker 1: like McDonald's is just made of magic. I don't know 88 00:05:11,320 --> 00:05:16,559 Speaker 1: what it is. Yeah, well they do something special, because 89 00:05:16,560 --> 00:05:19,400 Speaker 1: I remember writing about it at one point in my life. 90 00:05:19,960 --> 00:05:23,240 Speaker 1: So there is something about we did that McDonald's episode. 91 00:05:23,240 --> 00:05:26,039 Speaker 1: I'm sure we probably mentioned it in there. I really like, 92 00:05:26,160 --> 00:05:30,039 Speaker 1: um Bocados fries in Atlanta. Great burger, great fries. Expensive 93 00:05:30,200 --> 00:05:34,599 Speaker 1: but worth it anyway. All this brings us to our 94 00:05:34,720 --> 00:05:43,880 Speaker 1: question here at last, fringe fries. What are they? Well, Um, 95 00:05:43,880 --> 00:05:47,800 Speaker 1: there are many styles of fry and many methods of 96 00:05:47,839 --> 00:05:50,440 Speaker 1: creating them, but at the root of the issue, we 97 00:05:50,480 --> 00:05:54,039 Speaker 1: are talking about slicing a potato lengthwise into sticks and 98 00:05:54,040 --> 00:05:56,760 Speaker 1: then deep frying those sticks and oil until they're crisp 99 00:05:56,800 --> 00:06:00,000 Speaker 1: and golden on the outside and cooked creamy on the inside. 100 00:06:00,839 --> 00:06:04,359 Speaker 1: And the golden color of Burger King's fries and most 101 00:06:04,480 --> 00:06:08,479 Speaker 1: likely McDonald's fries is due to a sugar solution that's 102 00:06:08,480 --> 00:06:11,320 Speaker 1: sprayed over the fries just before freezing and shipping them out. 103 00:06:11,360 --> 00:06:14,400 Speaker 1: To their restaurants. The sugar browns when frying, giving you 104 00:06:14,440 --> 00:06:18,120 Speaker 1: that golden hue, not caramelizes, though it's a different kind 105 00:06:18,120 --> 00:06:22,480 Speaker 1: of browning reaction. Yes, specific Well, we'll talk more about 106 00:06:22,480 --> 00:06:26,560 Speaker 1: that later. Supposedly, Okay, here it is McDonald's fries their 107 00:06:26,640 --> 00:06:30,760 Speaker 1: fries twice, the entire process taking about twenty minutes. That 108 00:06:30,960 --> 00:06:35,559 Speaker 1: is scientifically the better way to do fries. Again, again, 109 00:06:35,600 --> 00:06:38,280 Speaker 1: we will get into there's a long science section at 110 00:06:38,279 --> 00:06:40,440 Speaker 1: the end of this one guy, so so hold tight, 111 00:06:41,839 --> 00:06:47,960 Speaker 1: but related to science nutrition, yes, yes, well okay, so 112 00:06:47,960 --> 00:06:50,600 Speaker 1: so again, this is gonna vary based on the recipe 113 00:06:50,640 --> 00:06:55,160 Speaker 1: you're using, um and how much fry you're consuming. But 114 00:06:55,320 --> 00:06:59,000 Speaker 1: let's take, for example, a McDonald's medium sized fry, which 115 00:06:59,040 --> 00:07:01,680 Speaker 1: is about a hundred eventeen grahams or just over four 116 00:07:01,680 --> 00:07:05,000 Speaker 1: ounces of fries. For your average a two thousand calorie 117 00:07:05,040 --> 00:07:08,719 Speaker 1: a day diet, that's gonna account for just under twenty 118 00:07:09,360 --> 00:07:14,200 Speaker 1: of your daily caloric intake of your recommended carbs for 119 00:07:14,200 --> 00:07:19,200 Speaker 1: the day and of your recommended fats. So it's a 120 00:07:19,280 --> 00:07:23,040 Speaker 1: high calorie food. Yes. The good news is is that 121 00:07:23,080 --> 00:07:25,640 Speaker 1: there's a smattering of vitamins and minerals in there because 122 00:07:25,680 --> 00:07:28,040 Speaker 1: potatoes are rich and lots of stuff, so you know, 123 00:07:28,200 --> 00:07:30,760 Speaker 1: I don't know, just like deefrying things makes them delicious, 124 00:07:30,800 --> 00:07:34,640 Speaker 1: not really nutritious. Yeah, I'm hard pressed to think of 125 00:07:34,680 --> 00:07:41,680 Speaker 1: anything that's fried. It probably doesn't exist yet. And this 126 00:07:41,760 --> 00:07:45,000 Speaker 1: is another fun both words episode because, as I briefly 127 00:07:45,040 --> 00:07:48,520 Speaker 1: mentioned in our episode around, ranch fries are called chips 128 00:07:48,880 --> 00:07:51,680 Speaker 1: in the UK. Actually, a lot of listeners rode in 129 00:07:51,760 --> 00:07:54,680 Speaker 1: and solved my mystery that probably one of their letters 130 00:07:54,720 --> 00:07:57,520 Speaker 1: will show up in a listener mail, so so listen 131 00:07:57,560 --> 00:08:00,000 Speaker 1: out for that. But in most of the English speaking world, 132 00:08:00,080 --> 00:08:03,520 Speaker 1: there are two different words for thin cut fries and 133 00:08:03,800 --> 00:08:08,679 Speaker 1: thickly cut fries, which I sometimes confusingly see both labeled 134 00:08:08,680 --> 00:08:14,320 Speaker 1: as steak fries. Here in North America, we just add 135 00:08:14,320 --> 00:08:17,800 Speaker 1: an adjective to differentiate whether they be curly, thick, thin, 136 00:08:18,000 --> 00:08:21,960 Speaker 1: steak wedges, waffle, all kinds of fries. One of my 137 00:08:22,040 --> 00:08:24,160 Speaker 1: first memories of moving to the small town and for 138 00:08:24,200 --> 00:08:25,880 Speaker 1: the most part grew up in was eating at this 139 00:08:25,960 --> 00:08:31,880 Speaker 1: small Italian restaurant and getting the largest curly fry I've 140 00:08:31,880 --> 00:08:34,520 Speaker 1: ever seen. It was so big the staff came out 141 00:08:34,520 --> 00:08:37,160 Speaker 1: to look at it, like we were all staring at 142 00:08:37,160 --> 00:08:39,440 Speaker 1: this thing and I took it home as though I 143 00:08:39,440 --> 00:08:41,240 Speaker 1: was going to preserve it or keep it as a pet, 144 00:08:41,280 --> 00:08:44,280 Speaker 1: but I ate it, my resolved it and last very 145 00:08:44,360 --> 00:08:49,800 Speaker 1: long and uh. Speaking speaking of names for fries, though 146 00:08:50,240 --> 00:08:52,480 Speaker 1: um fries have a lot of them and a lot 147 00:08:52,520 --> 00:08:56,200 Speaker 1: of different preparations around the world. Right, French fries are 148 00:08:56,240 --> 00:09:00,120 Speaker 1: incredibly popular, one of the world's most loved sides. The 149 00:09:00,160 --> 00:09:03,320 Speaker 1: primary dipping sauces are ketchup, mayo or vinegar, but there 150 00:09:03,360 --> 00:09:07,760 Speaker 1: are so so, so many more. There's dishes like almost 151 00:09:08,160 --> 00:09:10,720 Speaker 1: out of Peru, steak frets and muscles with fries are 152 00:09:10,800 --> 00:09:13,680 Speaker 1: moul frets out of France, Fries with an egg on 153 00:09:13,720 --> 00:09:16,000 Speaker 1: top at the Belgium, fish and chips in the UK, 154 00:09:16,160 --> 00:09:18,760 Speaker 1: Potatos bras out of Spain, fries wrapped up in a 155 00:09:18,840 --> 00:09:21,240 Speaker 1: chicken peeda in the Middle East, topped with passabi powder 156 00:09:21,240 --> 00:09:25,760 Speaker 1: in Japan, and of course poutine are puttin out of Canada, 157 00:09:26,679 --> 00:09:33,160 Speaker 1: fries topped with brown gravy and cheese carts. YEP. When 158 00:09:33,200 --> 00:09:35,280 Speaker 1: I was in Canada a couple of years ago with 159 00:09:35,320 --> 00:09:38,000 Speaker 1: my parents who were staying, this tiny town called Tofino, 160 00:09:38,160 --> 00:09:41,800 Speaker 1: and I was determined to get some poutine for them 161 00:09:41,840 --> 00:09:44,720 Speaker 1: to try and this town is so small. There were 162 00:09:44,760 --> 00:09:48,840 Speaker 1: two taxis and the visitors center was a foam booth. 163 00:09:51,400 --> 00:09:54,440 Speaker 1: And I found somewhere that served poutine, and I convinced 164 00:09:54,520 --> 00:09:56,480 Speaker 1: the taxi driver to stop so I could get some 165 00:09:56,640 --> 00:09:58,760 Speaker 1: and take it back to the hotel with us. And 166 00:09:58,880 --> 00:10:01,120 Speaker 1: we sat in ate pot seen in this nice hotel 167 00:10:01,200 --> 00:10:05,120 Speaker 1: in Tofino, the ocean right outside, fire going, local beer, 168 00:10:05,200 --> 00:10:07,640 Speaker 1: wine and chocolate. And it's a real winner. My parents 169 00:10:07,640 --> 00:10:10,760 Speaker 1: still bring it up. Yeah, any time that you have cheese, 170 00:10:10,840 --> 00:10:15,040 Speaker 1: curds and gravy on fries, I recommend it. Yes. Also, 171 00:10:15,120 --> 00:10:18,000 Speaker 1: my ex boyfriend used to always say, I think it 172 00:10:18,080 --> 00:10:20,920 Speaker 1: was Modern Family is a quote from Modern Family, where 173 00:10:21,240 --> 00:10:23,000 Speaker 1: I don't know, I've never watched my own family, but 174 00:10:23,040 --> 00:10:25,600 Speaker 1: one of the characters bought out a thing of putine 175 00:10:25,640 --> 00:10:27,840 Speaker 1: and the other characters like, I'm not poutine it in 176 00:10:27,960 --> 00:10:33,720 Speaker 1: my mouth. I always think that every time I hear it. 177 00:10:34,320 --> 00:10:37,679 Speaker 1: What's wrong with that guy? It's so good? Um, if 178 00:10:37,720 --> 00:10:40,480 Speaker 1: we're looking at your The Belgians show down on the 179 00:10:40,480 --> 00:10:43,200 Speaker 1: most French fries per capita, which given my experience there 180 00:10:43,600 --> 00:10:46,240 Speaker 1: does not surprise me at all. And they have a 181 00:10:46,280 --> 00:10:50,920 Speaker 1: French frime museum, a French museum. Wow, if you have 182 00:10:51,040 --> 00:10:56,440 Speaker 1: been right, right in right in send pictures everything, And 183 00:10:56,760 --> 00:10:59,040 Speaker 1: I am not the only American old French fries by 184 00:10:59,080 --> 00:11:02,880 Speaker 1: a long shot. Twenty nine pounds that's how much fries 185 00:11:02,920 --> 00:11:08,439 Speaker 1: we Americans eat on average per year. Wow, Oh my goodness. Yeah, 186 00:11:08,480 --> 00:11:12,800 Speaker 1: that's a lot. Toddlers and in several surveys called it 187 00:11:12,840 --> 00:11:19,800 Speaker 1: their favorite vegetable, which if it counts me too, I mean, really, 188 00:11:20,600 --> 00:11:23,720 Speaker 1: I can't argue with Toddler logic in this one, that's true. 189 00:11:24,880 --> 00:11:27,880 Speaker 1: Fries have also been involved in some pretty high profile 190 00:11:28,080 --> 00:11:33,560 Speaker 1: art uh takes the faun Bohenburger's piece Poem Door, which 191 00:11:33,600 --> 00:11:37,120 Speaker 1: was a gold cross made out of French fries, and 192 00:11:37,200 --> 00:11:38,959 Speaker 1: they had a room of their own for display and 193 00:11:39,000 --> 00:11:43,080 Speaker 1: an immuniate gallery. According to Bonenberger, the piece is meant 194 00:11:43,080 --> 00:11:47,520 Speaker 1: to represent quote the metamorphosis of a profane, everyday object 195 00:11:47,600 --> 00:11:53,640 Speaker 1: into a sacred artwork. But intrigue, art intrigue. We so 196 00:11:53,840 --> 00:11:56,560 Speaker 1: rarely get to talk about art intrigue. In two thousand five, 197 00:11:56,640 --> 00:11:59,360 Speaker 1: the original French fries that served as the basis of 198 00:11:59,440 --> 00:12:04,440 Speaker 1: the cross we're discovered to be missing, missing missing gasp 199 00:12:04,920 --> 00:12:08,960 Speaker 1: bone Berger suit and one receiving two thousand euros for 200 00:12:09,120 --> 00:12:11,680 Speaker 1: the fries, which, if you think about it, seems like 201 00:12:11,720 --> 00:12:15,640 Speaker 1: the ultimate conclusion for this piece of art, one thousand 202 00:12:15,640 --> 00:12:20,840 Speaker 1: euros of fry, the metamorphosis of something. Did he do 203 00:12:20,840 --> 00:12:27,720 Speaker 1: you think he stold him more in ge That is interesting, Lauren, Okay, 204 00:12:27,840 --> 00:12:29,800 Speaker 1: we're gonna we're gonna think a little bit more about this, 205 00:12:30,400 --> 00:12:32,000 Speaker 1: and we're going to take a break for a word 206 00:12:32,040 --> 00:12:33,760 Speaker 1: for our sponsor. But when we come back, we're going 207 00:12:33,800 --> 00:12:44,720 Speaker 1: to get into the history of the French fry. And 208 00:12:44,760 --> 00:12:48,080 Speaker 1: we're back. Thank you, sponsor, Yes, thank you. I suppose 209 00:12:48,200 --> 00:12:53,080 Speaker 1: the first question you probably have is is the French 210 00:12:53,120 --> 00:13:00,719 Speaker 1: fry from France? No? Probably not, because obviously probably not um. 211 00:13:00,760 --> 00:13:02,600 Speaker 1: There are. There are a couple of origin stories, as 212 00:13:02,640 --> 00:13:05,600 Speaker 1: with most everything we talked about, and one does include France, 213 00:13:05,679 --> 00:13:10,560 Speaker 1: but it seems historians and probably not probably not um. 214 00:13:10,600 --> 00:13:13,920 Speaker 1: They probably come from Belgium. We're records show that folks 215 00:13:13,960 --> 00:13:16,160 Speaker 1: had potatoes and we're frying them by the end of 216 00:13:16,240 --> 00:13:19,840 Speaker 1: sixteen hundreds or maybe the seventeen hundreds, depending on the source. 217 00:13:21,040 --> 00:13:23,400 Speaker 1: If we stepped back a bit to the potato, and 218 00:13:23,400 --> 00:13:25,600 Speaker 1: we did touch on the history of the potato and 219 00:13:25,679 --> 00:13:30,160 Speaker 1: specifically its history in Europe interlock capsa briefly. One day 220 00:13:30,160 --> 00:13:36,440 Speaker 1: we will do a whole potato episode, yes, but for 221 00:13:36,520 --> 00:13:40,400 Speaker 1: this episode. The Spanish are the ones generally credited with 222 00:13:40,480 --> 00:13:44,040 Speaker 1: introducing the potato to Europe in fifteen fifty seven, when 223 00:13:44,160 --> 00:13:47,880 Speaker 1: him andez Dick Cassata brought them back from Colombia. At 224 00:13:47,880 --> 00:13:52,600 Speaker 1: the time, the Spanish called potatoes truffles. Around the same time, 225 00:13:52,920 --> 00:13:56,000 Speaker 1: the Italians were growing potatoes too, but in both of 226 00:13:56,040 --> 00:13:59,280 Speaker 1: these countries potatoes didn't grow very well, and what did 227 00:13:59,360 --> 00:14:05,120 Speaker 1: grow results in a bitter and smallish potato. As sign passed, 228 00:14:05,240 --> 00:14:09,160 Speaker 1: this change and the crops became overall less bitter and larger. 229 00:14:09,800 --> 00:14:13,120 Speaker 1: Legend goes that impoverished Belgium people residing in the Moose 230 00:14:13,200 --> 00:14:16,800 Speaker 1: Valley would catch and fry small fish that they caught 231 00:14:16,800 --> 00:14:19,440 Speaker 1: in the river, but when the river froze over during 232 00:14:19,480 --> 00:14:22,440 Speaker 1: the winter, they had to find a replacement. And what 233 00:14:22,520 --> 00:14:26,520 Speaker 1: they found, what's the potato. They sliced out the potatoes 234 00:14:26,560 --> 00:14:29,240 Speaker 1: and fried them the same way that they did with 235 00:14:29,280 --> 00:14:34,600 Speaker 1: the fish, and there you go. Proto fries, protato fry. 236 00:14:36,320 --> 00:14:40,800 Speaker 1: I'm so sorry. Yes, you're not sorry at all, No, 237 00:14:41,200 --> 00:14:44,400 Speaker 1: but I should be, and I know it worth mentioning 238 00:14:44,480 --> 00:14:47,520 Speaker 1: Spain controlled a good chunk of modern name Belgium when 239 00:14:47,520 --> 00:14:50,280 Speaker 1: it first brought potato back to Europe, so that would 240 00:14:50,280 --> 00:14:55,120 Speaker 1: food logic. Yeah, alright, So during World War One, American 241 00:14:55,160 --> 00:14:58,080 Speaker 1: soldiers in Belgium, after having their first taste of these 242 00:14:58,120 --> 00:15:03,040 Speaker 1: sliced and fried potatoes, dubbed them French fries, since French 243 00:15:03,240 --> 00:15:10,040 Speaker 1: was the official language of Belgium. All right, America, And 244 00:15:10,160 --> 00:15:15,640 Speaker 1: that does they say? Is that? Or is it more intrigue? 245 00:15:15,800 --> 00:15:19,120 Speaker 1: I love some good intrigue. Another version of French Fried 246 00:15:19,160 --> 00:15:22,080 Speaker 1: past does attribute the fry to France, and specifically to 247 00:15:22,240 --> 00:15:27,480 Speaker 1: one dude, Frenchman, Antoine Augustine Promontier. He was a medical 248 00:15:27,600 --> 00:15:30,360 Speaker 1: officer in the French army. And yes, he came up 249 00:15:30,360 --> 00:15:33,200 Speaker 1: in our lat episode as well, right right, because he 250 00:15:33,280 --> 00:15:36,440 Speaker 1: was really big and promoting the potato. He was captured 251 00:15:36,520 --> 00:15:39,480 Speaker 1: during the Seven Years War and he subsided on the 252 00:15:39,520 --> 00:15:43,640 Speaker 1: potato during his imprisonment and after he was freed, he 253 00:15:43,720 --> 00:15:47,640 Speaker 1: went around France and Europe, France specifically, but also Europe 254 00:15:47,680 --> 00:15:50,680 Speaker 1: a little bit um singing the praises of the potato. 255 00:15:50,760 --> 00:15:54,720 Speaker 1: It's health benefits, it's filling qualities, it's cheap, it's easy, 256 00:15:54,760 --> 00:15:58,000 Speaker 1: to grow right, and because the potato was not popular 257 00:15:58,040 --> 00:16:01,040 Speaker 1: at this point, it wasn't something people eight. It was 258 00:16:01,080 --> 00:16:04,720 Speaker 1: something that people fed to their hogs. Not only because 259 00:16:04,760 --> 00:16:08,480 Speaker 1: of bitterness, but also potatoes were believed to cause various 260 00:16:08,480 --> 00:16:14,080 Speaker 1: health ailments. Yep, like that, like the Tomato watch out exactly. 261 00:16:14,480 --> 00:16:17,760 Speaker 1: French parliament went as far to prohibit potato cultivation in 262 00:16:17,840 --> 00:16:22,440 Speaker 1: seventeen forty eight du belief that it caused leprosy. Yeah, 263 00:16:22,480 --> 00:16:24,600 Speaker 1: I mean, you know, leprosy is a big enough problem. 264 00:16:24,680 --> 00:16:28,800 Speaker 1: You're like, but serrery whatever that thing. Potatoes, Yeah, they're bitter. 265 00:16:30,600 --> 00:16:33,560 Speaker 1: Thanks to Pomentier's efforts, or at least in part to 266 00:16:33,680 --> 00:16:36,800 Speaker 1: his efforts, the Paris Faculty of Medicine gay potatoes the 267 00:16:37,360 --> 00:16:41,200 Speaker 1: Edible for Humans stamp in seventeen seventy two, which is 268 00:16:41,200 --> 00:16:43,440 Speaker 1: not a real stamp, but yeah, they were like, okay, 269 00:16:43,680 --> 00:16:47,520 Speaker 1: they seem cool enough for humans to eat. It took 270 00:16:47,520 --> 00:16:51,120 Speaker 1: a bit for people to get over their reservations around potatoes, though. 271 00:16:51,680 --> 00:16:55,440 Speaker 1: While working as a pharmacist at a French hospital, Pomentier 272 00:16:55,600 --> 00:16:58,640 Speaker 1: was not allowed to grow adding potatoes in his garden 273 00:17:00,040 --> 00:17:04,760 Speaker 1: for potato, but Palmentier was undeterred, and also in seventeen 274 00:17:04,800 --> 00:17:07,840 Speaker 1: seventy two, and I would presume as soon as this 275 00:17:08,080 --> 00:17:12,000 Speaker 1: edible for humans proclamation came out, he started hosting these 276 00:17:12,040 --> 00:17:16,200 Speaker 1: dinners for well to do influential types like Benjamin Franklin, 277 00:17:16,520 --> 00:17:20,920 Speaker 1: Queen Marie Antoinettes, and King Louis the sixte Of course, 278 00:17:21,359 --> 00:17:24,280 Speaker 1: Thomas Jefferson got in on the action. Of course he did, 279 00:17:24,800 --> 00:17:27,240 Speaker 1: and in eighteen o two he asked his chef, who 280 00:17:27,359 --> 00:17:30,959 Speaker 1: was French, to prepare potatoes quote served in the French manner, 281 00:17:31,200 --> 00:17:34,560 Speaker 1: which in his mind was potatoes deep fried while raw 282 00:17:34,760 --> 00:17:39,200 Speaker 1: in small cuttings for a dinner party. These were probably 283 00:17:39,240 --> 00:17:42,560 Speaker 1: thinly sliced rounds are curly cues. Curly cues is a 284 00:17:42,600 --> 00:17:44,919 Speaker 1: word I don't get to say very often, but I 285 00:17:44,960 --> 00:17:49,800 Speaker 1: appreciate it. I can't. Yeah, take take it, curly cues. 286 00:17:51,040 --> 00:17:57,120 Speaker 1: And I love this next fact so much. Palmentier hired 287 00:17:57,440 --> 00:18:02,920 Speaker 1: armed guards to stand touch over his potato patch. Yeah, 288 00:18:03,200 --> 00:18:07,120 Speaker 1: not because of vandalism or something like that, but to 289 00:18:07,119 --> 00:18:13,399 Speaker 1: convince people they were highly valuable. And on top of that, 290 00:18:13,720 --> 00:18:17,479 Speaker 1: he instructed the guards to accept any bribes for the 291 00:18:17,480 --> 00:18:24,000 Speaker 1: potatoes and to allow people to steal them. Well played, sir, 292 00:18:24,520 --> 00:18:26,040 Speaker 1: that's do you think we can use that as a 293 00:18:26,080 --> 00:18:31,239 Speaker 1: marketing thank for like our podcasts. I want to and 294 00:18:31,280 --> 00:18:33,760 Speaker 1: I'm going to think on that a lot later, because 295 00:18:33,800 --> 00:18:38,280 Speaker 1: that is an excellent ploy. I've gotta give it to him. 296 00:18:38,600 --> 00:18:43,040 Speaker 1: We also accept bribes, folks right to listen to this podcast. 297 00:18:43,440 --> 00:18:47,640 Speaker 1: We do accept bribes. But it was famine in seventeen 298 00:18:47,720 --> 00:18:51,200 Speaker 1: eighty five that really changed the potatoes fortunes in Europe. 299 00:18:51,600 --> 00:18:55,520 Speaker 1: A decade later in large scale potato operations were present 300 00:18:55,520 --> 00:19:00,480 Speaker 1: in France. Even the woral gardens made way for potato fields. Yeah, 301 00:19:00,600 --> 00:19:03,639 Speaker 1: and the history is murky, but somewhere around this time 302 00:19:03,720 --> 00:19:07,320 Speaker 1: is when French people either invented or learned how to 303 00:19:07,480 --> 00:19:10,960 Speaker 1: make French fries fry. Well, I guess they wouldn't have 304 00:19:10,960 --> 00:19:13,920 Speaker 1: called them French fries. It sounds since silly, but anyway, 305 00:19:14,160 --> 00:19:17,640 Speaker 1: fries were particularly common in Paris, where there were vendors 306 00:19:17,640 --> 00:19:21,520 Speaker 1: who sold them out of carts as fritz. Some things 307 00:19:21,520 --> 00:19:26,360 Speaker 1: don't change. Worth mentioning here is that all of this 308 00:19:26,440 --> 00:19:29,520 Speaker 1: was taking place against the backdrop of the Franco Austrian 309 00:19:29,520 --> 00:19:32,760 Speaker 1: War a k a. The War of Austrian Succession, which 310 00:19:32,800 --> 00:19:35,600 Speaker 1: is worth mentioning because a lot of this war took 311 00:19:35,600 --> 00:19:39,480 Speaker 1: place in what is now Belgium. Oh right, so possibly 312 00:19:39,520 --> 00:19:42,879 Speaker 1: French soldiers encountered fries in Belgium, and then as the 313 00:19:42,920 --> 00:19:46,159 Speaker 1: potato became popular and common in France started making fries. 314 00:19:46,600 --> 00:19:50,320 Speaker 1: O there room and yet another thing worth mentioning. And 315 00:19:50,320 --> 00:19:53,840 Speaker 1: it's another fun language thing for some folks. Cutting things 316 00:19:53,840 --> 00:19:57,320 Speaker 1: into long strips like you traditionally would with fries is 317 00:19:57,359 --> 00:20:01,639 Speaker 1: called julienne, and others call it's french ng like French fries. 318 00:20:03,280 --> 00:20:07,320 Speaker 1: Huh yeah, there you go. Yep. Possibly Belgium and France 319 00:20:07,359 --> 00:20:10,600 Speaker 1: discovered French fries separately around the same time. Fried potatoes 320 00:20:10,640 --> 00:20:12,800 Speaker 1: just makes sense to me. Deep frying things as great 321 00:20:12,840 --> 00:20:15,480 Speaker 1: potatoes are great fried potato, especially if you've got a 322 00:20:15,520 --> 00:20:21,000 Speaker 1: lot of them. August A Scoffier included a recipe Palm 323 00:20:21,080 --> 00:20:24,399 Speaker 1: de pont Enuf in his three Complete Guide to the 324 00:20:24,520 --> 00:20:28,280 Speaker 1: Art of Modern Cookery. Quote cut the potatoes square at 325 00:20:28,280 --> 00:20:30,560 Speaker 1: the ends and size, and cut into batons of one 326 00:20:30,680 --> 00:20:34,760 Speaker 1: cinameter wide size. Deep fried until crisp on the outside 327 00:20:34,760 --> 00:20:37,520 Speaker 1: and soft in the center. This is the basic type 328 00:20:37,560 --> 00:20:42,960 Speaker 1: of fried potato. Mhm. The name references vendors who would 329 00:20:43,000 --> 00:20:46,600 Speaker 1: sell their fries on the pont Enuff bridge Oh yeah, yeah, 330 00:20:46,640 --> 00:20:51,600 Speaker 1: that's a good spot, whatever the case. After American and 331 00:20:51,680 --> 00:20:55,000 Speaker 1: British soldiers were exposed to fries in Belgium and were France, 332 00:20:55,359 --> 00:20:59,639 Speaker 1: they brought them home and they spread from there. Thanks 333 00:20:59,680 --> 00:21:03,840 Speaker 1: to the spreading of America's fast food chains, sliced fried 334 00:21:03,920 --> 00:21:06,600 Speaker 1: potatoes were introduced to countries outside of Europe under the 335 00:21:06,680 --> 00:21:10,000 Speaker 1: name of French fries, but nowadays you're just as likely 336 00:21:10,000 --> 00:21:14,520 Speaker 1: to see them under the name of American fries. Really yeah, 337 00:21:14,880 --> 00:21:17,880 Speaker 1: before this, between the eighteen fifties and nineteen thirties, they 338 00:21:17,880 --> 00:21:22,080 Speaker 1: were commonly known as French fried potatoes. The New York 339 00:21:22,080 --> 00:21:27,600 Speaker 1: Times called fish and chips England's hot dog. I also 340 00:21:27,680 --> 00:21:32,640 Speaker 1: love that by the sixties, Americans commonly called them fries 341 00:21:32,800 --> 00:21:36,199 Speaker 1: just fries. Poutine started popping up in Quebec in the 342 00:21:36,240 --> 00:21:41,960 Speaker 1: nineteen fifties, but of course there's something to dispute that. Yes, 343 00:21:42,600 --> 00:21:46,320 Speaker 1: field drifts abound for that one. I hope and Belgium 344 00:21:46,400 --> 00:21:48,960 Speaker 1: petitioned Unst Goo to grant the French fried to Belgium 345 00:21:48,960 --> 00:21:53,280 Speaker 1: as an object of cultural heritage. Recently, Oh yeah, we'll 346 00:21:53,280 --> 00:21:58,679 Speaker 1: have to We'll have to keep keep And that's kind 347 00:21:58,720 --> 00:22:01,919 Speaker 1: of a whirlwind at the history of the French fry. Yeah, 348 00:22:02,080 --> 00:22:05,240 Speaker 1: and we've got some French fries science for you coming 349 00:22:05,320 --> 00:22:07,040 Speaker 1: up after one more quick break for a word from 350 00:22:07,040 --> 00:22:19,800 Speaker 1: our sponsor, and we're back. Thank you sponsor, Yes, thank you, 351 00:22:20,200 --> 00:22:22,560 Speaker 1: and we're back. Okay, before I get into the science 352 00:22:22,720 --> 00:22:26,960 Speaker 1: of fries. Uh, our friend Ramsey, yes, who you heard 353 00:22:27,000 --> 00:22:29,960 Speaker 1: on the Chicken Wing episode? Yeah, just dropped by. He 354 00:22:30,119 --> 00:22:32,080 Speaker 1: heard that we were doing an episode about French fries, 355 00:22:32,160 --> 00:22:34,280 Speaker 1: and he told producer Andrew that he had a joke 356 00:22:34,359 --> 00:22:36,440 Speaker 1: to tell us, and uh, Andrew vetted it and then 357 00:22:36,600 --> 00:22:38,960 Speaker 1: let him come on Mike and say it. Um. So, 358 00:22:39,280 --> 00:22:41,760 Speaker 1: I mean, we just did the history section, so sold, 359 00:22:41,800 --> 00:22:44,680 Speaker 1: so hold back your snark, y'all. But did you hear 360 00:22:44,800 --> 00:22:48,439 Speaker 1: that the first French fries were not cooked in France? No, 361 00:22:49,200 --> 00:22:56,240 Speaker 1: they were cooked in Greece. Yeah. It was pretty spectacular. 362 00:22:57,080 --> 00:22:59,760 Speaker 1: I said, it was like having your own hype joke. Guys, Yeah, 363 00:23:00,040 --> 00:23:02,520 Speaker 1: in our fact that we take even though there's no 364 00:23:02,640 --> 00:23:08,760 Speaker 1: real reason. No, nope, okay, Um, but yes, fries are 365 00:23:08,920 --> 00:23:11,840 Speaker 1: cooked in Greece. They are. And there's a lot of science. 366 00:23:12,080 --> 00:23:15,879 Speaker 1: Oh it's French fried science is intense and it is beautiful, 367 00:23:15,960 --> 00:23:18,879 Speaker 1: and there has been much digital ink spilled about it. Uh. 368 00:23:19,400 --> 00:23:22,199 Speaker 1: We got into the science of deep frying in our 369 00:23:22,200 --> 00:23:24,120 Speaker 1: fried chicken episode a little bit, but I do not 370 00:23:24,200 --> 00:23:27,560 Speaker 1: begrudge repeating this. Um. Also, to be fair, like potatoes 371 00:23:27,560 --> 00:23:31,000 Speaker 1: and breaded chickens are slightly different objects. Yes, I would agree. 372 00:23:31,280 --> 00:23:35,919 Speaker 1: So the cool hot. The thing about oil is that 373 00:23:36,000 --> 00:23:38,359 Speaker 1: it can be It can be heated to temperatures away 374 00:23:38,400 --> 00:23:41,919 Speaker 1: above the boiling point of water without burning the oil. 375 00:23:42,280 --> 00:23:45,080 Speaker 1: This means that when you put slices of potato into 376 00:23:45,520 --> 00:23:48,560 Speaker 1: such heated oil, any water hanging out in the outer 377 00:23:48,680 --> 00:23:51,520 Speaker 1: layer of those slices is going to vaporize into steam 378 00:23:51,560 --> 00:23:54,800 Speaker 1: and jet straight out of the potato. Um. No, No, 379 00:23:54,880 --> 00:23:57,240 Speaker 1: this is good. It does It does a few things. Okay, well, First, 380 00:23:57,359 --> 00:24:00,240 Speaker 1: visually and alarmingly, it creates that bubble and spatter and 381 00:24:00,280 --> 00:24:04,439 Speaker 1: the oil that's terrifying. But second, more crucially to our 382 00:24:04,480 --> 00:24:09,000 Speaker 1: interests in deliciousness here, it totally desiccates that outer layer 383 00:24:09,000 --> 00:24:13,320 Speaker 1: of potato, forming a hard shell around the interior. Third, 384 00:24:13,440 --> 00:24:16,639 Speaker 1: the steam forms a protective layer around that shell, keeping 385 00:24:16,640 --> 00:24:18,960 Speaker 1: the direct heat of the oil at bay and preventing 386 00:24:19,000 --> 00:24:23,199 Speaker 1: the fry from from getting soggy with oil and the 387 00:24:23,240 --> 00:24:26,879 Speaker 1: combo of the shell and the protection of the steam 388 00:24:26,960 --> 00:24:30,040 Speaker 1: layer means that the interior of the potato can heat 389 00:24:30,119 --> 00:24:35,280 Speaker 1: up and and steam itself to perfect creamy cookedness, all 390 00:24:35,320 --> 00:24:41,600 Speaker 1: while the outer layer gently browns. I'm so hungry, it's okay, 391 00:24:41,359 --> 00:24:46,480 Speaker 1: I ate a lot of lunch, and potatoes are uniquely 392 00:24:46,720 --> 00:24:49,879 Speaker 1: adapted to make the most of this cooking method. Um. 393 00:24:49,880 --> 00:24:53,119 Speaker 1: They're both starchy and dense. That the density means that 394 00:24:53,119 --> 00:24:55,880 Speaker 1: the oil has a harder time penetrating too deeply, which 395 00:24:55,920 --> 00:24:58,520 Speaker 1: again would lead to a soggy fry. And uh and 396 00:24:58,600 --> 00:25:01,360 Speaker 1: starch okay this is and most fried foods are breaded 397 00:25:01,760 --> 00:25:05,800 Speaker 1: before they're deep fried because starch molecules like to chain up, 398 00:25:05,920 --> 00:25:09,720 Speaker 1: and those chains like to to innerlink, and those lattices 399 00:25:10,000 --> 00:25:15,320 Speaker 1: of molecules help form a firm, crunchy crust. Plus starch 400 00:25:15,440 --> 00:25:19,760 Speaker 1: helps create the mayard reaction, which just took us about 401 00:25:19,760 --> 00:25:21,679 Speaker 1: seven minutes of trying to figure out how to pronounce. 402 00:25:21,720 --> 00:25:24,400 Speaker 1: It's usually why I just call things browning. Um. It's 403 00:25:24,440 --> 00:25:28,600 Speaker 1: the specific browning process where chain reactions among amino acids 404 00:25:29,040 --> 00:25:34,280 Speaker 1: like proteins and sugars create deeper colors and tastier flavors. 405 00:25:34,600 --> 00:25:36,000 Speaker 1: One of these days we'll have to do a whole 406 00:25:36,040 --> 00:25:40,040 Speaker 1: episode about it anyway. Um Some some recipes call for 407 00:25:40,240 --> 00:25:43,199 Speaker 1: blanching ear strips of potatoes before you fry them. Um 408 00:25:43,280 --> 00:25:46,840 Speaker 1: as this can help the starches on the surface interlace 409 00:25:46,960 --> 00:25:50,120 Speaker 1: more tightly. Um. This both prevents those starches from from 410 00:25:50,119 --> 00:25:53,959 Speaker 1: breaking down into sugars and then caramelizing and blackening during cooking, 411 00:25:54,400 --> 00:25:59,439 Speaker 1: and it helps these starches form that thicker crust after blanching. 412 00:25:59,440 --> 00:26:01,960 Speaker 1: You should dry fries out either blotting with towels or 413 00:26:02,480 --> 00:26:06,880 Speaker 1: if you just happen to have a vacuum packer around. 414 00:26:07,080 --> 00:26:09,200 Speaker 1: Um yeah, you can drive out some moisture that way. 415 00:26:09,960 --> 00:26:13,000 Speaker 1: I mean, you know said there there's a lot of 416 00:26:13,040 --> 00:26:16,200 Speaker 1: science tips out there about French fries, and we thought 417 00:26:16,240 --> 00:26:21,040 Speaker 1: about this a lot. Yeah. Yeah, And and speaking of science, 418 00:26:21,080 --> 00:26:25,800 Speaker 1: does dictate that that double fry produces a superior fried potato. 419 00:26:25,960 --> 00:26:28,879 Speaker 1: Not just cooking first and then frying. That's different. It 420 00:26:28,880 --> 00:26:31,400 Speaker 1: needs to be a double fry. My very favorite food 421 00:26:31,440 --> 00:26:35,000 Speaker 1: science writer, Jake Kenji lipez alt Ransom home experiments and 422 00:26:35,440 --> 00:26:40,679 Speaker 1: found that a boiled or microwaved potato will not crisp 423 00:26:40,760 --> 00:26:43,800 Speaker 1: up properly. It will form like a really thin papery 424 00:26:43,840 --> 00:26:46,640 Speaker 1: crust instead, of that big crispy one that you're looking for. 425 00:26:47,160 --> 00:26:50,680 Speaker 1: Because you see, by frying once at a relatively low temperature, um, 426 00:26:50,800 --> 00:26:53,639 Speaker 1: then letting your potatoes cool and frying them again at 427 00:26:53,640 --> 00:26:57,800 Speaker 1: a higher temperature, you have primed the potato for arguably 428 00:26:58,280 --> 00:27:01,520 Speaker 1: the ultimate crust. More on that arguably in just a second. 429 00:27:01,560 --> 00:27:06,200 Speaker 1: But this is because during that that low, slow first fry, um, 430 00:27:06,520 --> 00:27:09,760 Speaker 1: hot oil gets into the potato just a little bit 431 00:27:09,800 --> 00:27:13,439 Speaker 1: as water evaporates and exits. That helps break up the 432 00:27:13,520 --> 00:27:17,000 Speaker 1: starch chains on the surface a little bit and um, 433 00:27:17,040 --> 00:27:20,760 Speaker 1: and then the individual like warm as heck, starch molecules 434 00:27:21,000 --> 00:27:27,560 Speaker 1: can interact with remaining water in the potato and gelatin ezelin. Yeah, 435 00:27:27,760 --> 00:27:30,840 Speaker 1: and this creates like a thick sheath of starch on 436 00:27:30,880 --> 00:27:34,280 Speaker 1: the outside of the potato, which will brown and crisp 437 00:27:34,359 --> 00:27:36,720 Speaker 1: when you put it in for a second hotter fry. 438 00:27:37,320 --> 00:27:42,560 Speaker 1: Mm hmmm, delicious. But y'all, here's here's the arguably Okay, 439 00:27:42,560 --> 00:27:44,639 Speaker 1: because there are all kinds of innovations going on in 440 00:27:44,640 --> 00:27:49,520 Speaker 1: French fries. People want to know. Greek chemists uh used 441 00:27:49,560 --> 00:27:53,119 Speaker 1: a center fuge to find the gravity at which fries 442 00:27:53,200 --> 00:27:56,120 Speaker 1: cook best. Oh my goodness, Um, they say it's three 443 00:27:56,119 --> 00:28:00,000 Speaker 1: times Earth's usual gravity. Um as that is the pressure 444 00:28:00,000 --> 00:28:03,159 Speaker 1: sure at which the water escapes his steam and like 445 00:28:03,280 --> 00:28:06,480 Speaker 1: smaller puffs, which lets the oil seep in more uniformly 446 00:28:06,600 --> 00:28:09,359 Speaker 1: and and heat it to a to a thick, crisp 447 00:28:09,400 --> 00:28:12,320 Speaker 1: crust more quickly. Man, do you think these Greek chemists 448 00:28:12,320 --> 00:28:16,760 Speaker 1: were just one night? I think we can make these 449 00:28:16,800 --> 00:28:19,560 Speaker 1: fries better. They had to go. The centrifuge that they 450 00:28:19,560 --> 00:28:21,440 Speaker 1: did this in was in the Netherlands, so I mean 451 00:28:21,560 --> 00:28:26,240 Speaker 1: so unless I mean, I think it involved quite a 452 00:28:26,240 --> 00:28:29,080 Speaker 1: bit of planning. So if it was just them sitting around, 453 00:28:29,760 --> 00:28:32,440 Speaker 1: well then you think we can do this, we can 454 00:28:32,440 --> 00:28:33,879 Speaker 1: do and then you make a plan and then you 455 00:28:33,960 --> 00:28:40,360 Speaker 1: execute and you learn that you want these best fries supposedly, 456 00:28:40,480 --> 00:28:44,720 Speaker 1: and yeah, wow, that's that's by the way, approximately the 457 00:28:45,360 --> 00:28:48,920 Speaker 1: pressure of like the surface of Jupiter. Jupiter doesn't really 458 00:28:48,960 --> 00:28:51,000 Speaker 1: have a surface, but if you're ever on Jupiter, you 459 00:28:51,000 --> 00:28:55,800 Speaker 1: can make some fries. Excellent time for French fries, okay. 460 00:28:57,640 --> 00:29:03,120 Speaker 1: Noted the researchers found that, um, there's a particular enzyme 461 00:29:03,160 --> 00:29:05,360 Speaker 1: that will that will dissolve pect in, and you can 462 00:29:05,400 --> 00:29:08,640 Speaker 1: apply that to sliced potatoes to make the insides of fries. 463 00:29:08,920 --> 00:29:13,560 Speaker 1: Extra smooth and creamy, oh my goodness. And over at 464 00:29:13,600 --> 00:29:18,040 Speaker 1: modernist cuisine, Uh folks, Okay, first they first a souvied 465 00:29:18,800 --> 00:29:21,880 Speaker 1: uh potato sticks until tender, and then put them in 466 00:29:21,920 --> 00:29:26,040 Speaker 1: an ultrasonic bath. Um. You know, like the device that 467 00:29:26,080 --> 00:29:30,400 Speaker 1: like dentists and jewelers used to clean their implements and watches, 468 00:29:30,440 --> 00:29:33,240 Speaker 1: you know what, whatever kind of stuff. Yeah, it's this 469 00:29:33,440 --> 00:29:36,760 Speaker 1: like mini tank that blasts whatever is placed inside with 470 00:29:36,880 --> 00:29:42,360 Speaker 1: ultrasonic waves. The potatoes surfaces fissured into these wee little 471 00:29:42,400 --> 00:29:45,880 Speaker 1: crackles um releasing starch molecules, so when they were put 472 00:29:45,880 --> 00:29:49,360 Speaker 1: through a deep fryer, the resulting fries had little crispies 473 00:29:49,640 --> 00:29:53,400 Speaker 1: on their crests and reportedly a quote amazingly satisfying texture. 474 00:29:54,200 --> 00:29:58,400 Speaker 1: I bet they did. They also tried using vacuum packing 475 00:29:58,520 --> 00:30:01,920 Speaker 1: to infuse extra starch into the potatoes to produce an 476 00:30:01,920 --> 00:30:04,720 Speaker 1: extra thick and crispy shell, which they said works wonders, 477 00:30:04,800 --> 00:30:08,560 Speaker 1: especially as a double whammy. With that, I've got a 478 00:30:08,560 --> 00:30:12,000 Speaker 1: lot of extra tools I need to purchase. Let's start 479 00:30:12,080 --> 00:30:15,880 Speaker 1: my fund right now. Put the jar Ultimate French Frie 480 00:30:15,880 --> 00:30:22,840 Speaker 1: fund go fund specifically for this office. Yes, perfect, Oh, 481 00:30:22,880 --> 00:30:24,680 Speaker 1: I don't think we're allowed to. I don't. I'm not. 482 00:30:24,760 --> 00:30:27,800 Speaker 1: I'm not allowed to work with deep friars. Yeah. I 483 00:30:27,840 --> 00:30:30,920 Speaker 1: shouldn't really either. Maybe we can. We can get somebody 484 00:30:31,080 --> 00:30:33,600 Speaker 1: to help out with that part. We have a lot 485 00:30:33,600 --> 00:30:37,080 Speaker 1: of talented people who are less calmty around here. Yes, 486 00:30:37,200 --> 00:30:39,840 Speaker 1: yes we do. I am not giving up on this 487 00:30:39,960 --> 00:30:44,560 Speaker 1: dream because I love French fries and this sounds amazing. 488 00:30:45,560 --> 00:30:48,280 Speaker 1: So yeah, fry science. You know, if you want help 489 00:30:48,320 --> 00:30:52,160 Speaker 1: making your fries at home tastier, the internet is here 490 00:30:52,160 --> 00:30:57,240 Speaker 1: for you. Hopefully it won't fry your brain. But I 491 00:30:57,280 --> 00:30:59,400 Speaker 1: think that's all we have to say about French fries 492 00:30:59,480 --> 00:31:04,720 Speaker 1: unless you want we're fried puns. No, okay, well that 493 00:31:04,760 --> 00:31:14,560 Speaker 1: brings us to that actually is courtesy if somebody I 494 00:31:14,600 --> 00:31:17,520 Speaker 1: saw in the street last night who did this weird 495 00:31:17,640 --> 00:31:20,640 Speaker 1: wave at me, and I'm still thinking about it. It's 496 00:31:20,680 --> 00:31:22,920 Speaker 1: like a for those of you for getting along at home. 497 00:31:23,000 --> 00:31:25,080 Speaker 1: It's like it's like a double handed like up and down. 498 00:31:25,480 --> 00:31:29,160 Speaker 1: It's a phonetic wave excited jazz hands that hadn't up 499 00:31:29,160 --> 00:31:33,280 Speaker 1: and down alternate yeament. I don't know what she was 500 00:31:33,360 --> 00:31:38,000 Speaker 1: up to. I hope it was a good night. Sarah wrote, 501 00:31:38,640 --> 00:31:41,760 Speaker 1: I'm a born and raised Buffalonian and just finished listening 502 00:31:41,760 --> 00:31:44,160 Speaker 1: to the Ranch and Wings episode. I wanted to send 503 00:31:44,160 --> 00:31:47,520 Speaker 1: along a few fun facts about wings. You are correct, 504 00:31:47,560 --> 00:31:50,440 Speaker 1: there are no buffalo, wings and Buffalo that listeners may 505 00:31:50,440 --> 00:31:54,920 Speaker 1: find interesting. One. It is a huge point of contention 506 00:31:54,920 --> 00:31:57,440 Speaker 1: when it comes to Ranch versus blue cheese as the 507 00:31:57,480 --> 00:32:00,840 Speaker 1: optimal dipping sauce. Most people here will say it's blue 508 00:32:00,880 --> 00:32:03,760 Speaker 1: cheese and anything else is heresy, and I have seen 509 00:32:03,800 --> 00:32:07,160 Speaker 1: more than one social media war over the two condiments. 510 00:32:07,160 --> 00:32:11,360 Speaker 1: Since Ranch definitely has its loyal fans here, I personally 511 00:32:11,400 --> 00:32:13,720 Speaker 1: don't care for either, So I personally have no wing 512 00:32:13,800 --> 00:32:18,120 Speaker 1: in this fine medium sauce and no other frills for me. 513 00:32:19,320 --> 00:32:22,280 Speaker 1: While the anchor bar deserves due credit for inventing the wing, 514 00:32:22,720 --> 00:32:25,080 Speaker 1: most locals hold the point of view that it doesn't 515 00:32:25,120 --> 00:32:27,160 Speaker 1: have the best wings in the city by a long shot. 516 00:32:27,480 --> 00:32:29,760 Speaker 1: The best ones come from your local mom and pop 517 00:32:29,800 --> 00:32:31,800 Speaker 1: pizza joint, and if you're going to go to a 518 00:32:31,920 --> 00:32:35,320 Speaker 1: chain restaurant, Duff's is the better option. I also believe 519 00:32:35,320 --> 00:32:37,320 Speaker 1: that Buffalo has some of the best pizza in the country, 520 00:32:37,480 --> 00:32:39,960 Speaker 1: which may be because it's equidistant from New York and 521 00:32:40,080 --> 00:32:42,480 Speaker 1: Chicago and has a very appealing, middle of the road, 522 00:32:42,640 --> 00:32:48,520 Speaker 1: medium thickness crush. Yeah. When the Buffalo Bills made the 523 00:32:48,640 --> 00:32:54,200 Speaker 1: NFL Playoffs for the first time since nine, Duff's sent 524 00:32:54,520 --> 00:32:58,320 Speaker 1: one thousand, four forty wings, pounds of cellar and carrots, 525 00:32:58,600 --> 00:33:01,360 Speaker 1: six gallons of blue cheese, and nine gallons of wing 526 00:33:01,440 --> 00:33:05,200 Speaker 1: sauce to the Cincinnati Bengals as their victory over Baltimore 527 00:33:05,240 --> 00:33:09,640 Speaker 1: secured Buffalo spot in the playoffs. That's wonderful. No hard 528 00:33:09,680 --> 00:33:12,560 Speaker 1: feelings were forgetting that the Bills exist. Sometimes I'd like 529 00:33:12,640 --> 00:33:17,360 Speaker 1: to forget. I personally have never been to the Wing Festival, 530 00:33:17,480 --> 00:33:19,800 Speaker 1: but as I'm currently living abroad and miss wings more 531 00:33:19,840 --> 00:33:21,880 Speaker 1: than any other food item, I may just have to 532 00:33:21,920 --> 00:33:24,600 Speaker 1: go this year after I return, and ordering them from 533 00:33:24,600 --> 00:33:26,480 Speaker 1: my favorite piece of place will probably be one of 534 00:33:26,480 --> 00:33:29,200 Speaker 1: the first things I do when I get home. Thank 535 00:33:29,240 --> 00:33:34,400 Speaker 1: you for the nostalgia for my hometown. Thank you. I've 536 00:33:34,440 --> 00:33:37,800 Speaker 1: been hearing from all these people from Buffalo has been very, 537 00:33:38,160 --> 00:33:43,360 Speaker 1: very spectacular. Yes, Sean wrote. Back in my college days 538 00:33:43,360 --> 00:33:45,240 Speaker 1: the early nineties, I used to frequent a gay bar 539 00:33:45,320 --> 00:33:49,120 Speaker 1: called Reflections in Memphis, Tennessee. On weeknights. They only opened 540 00:33:49,160 --> 00:33:52,280 Speaker 1: the lower section, which was a smaller rectangular shaped room 541 00:33:52,280 --> 00:33:55,080 Speaker 1: with a floor to ceiling mirrors on all four walls, 542 00:33:55,320 --> 00:33:57,720 Speaker 1: which served to make the place look larger and more crowded. 543 00:33:58,400 --> 00:34:00,480 Speaker 1: There was a square shaped bar in this center of 544 00:34:00,600 --> 00:34:03,040 Speaker 1: one end of the rectangle, and the dance floor was 545 00:34:03,080 --> 00:34:05,640 Speaker 1: on the other end of the rectangle. I always assumed 546 00:34:05,680 --> 00:34:08,800 Speaker 1: the floor to sealing mirrors is why they called it reflections. Anyways, 547 00:34:09,120 --> 00:34:10,799 Speaker 1: I was out with a few friends one night, and 548 00:34:10,800 --> 00:34:13,440 Speaker 1: we were probably having a few too many drinks, but 549 00:34:13,560 --> 00:34:16,400 Speaker 1: we were having fun. There's about thirty or forty people 550 00:34:16,400 --> 00:34:19,000 Speaker 1: around the bar, clustered in groups. At some point in 551 00:34:19,000 --> 00:34:21,080 Speaker 1: the evening, I noticed a guy cross the room checking 552 00:34:21,080 --> 00:34:23,680 Speaker 1: me up. I'm generally shy by nature, so I don't 553 00:34:23,680 --> 00:34:25,879 Speaker 1: really do anything at first, hoping he might come say hi. 554 00:34:26,280 --> 00:34:28,200 Speaker 1: So I have another drink with my friends, and every 555 00:34:28,200 --> 00:34:29,759 Speaker 1: now and then I glance over to see what he's 556 00:34:29,800 --> 00:34:31,719 Speaker 1: up to, and every time I do, I see him 557 00:34:31,800 --> 00:34:35,120 Speaker 1: checking me out. Eventually I have enough liquid courage to 558 00:34:35,120 --> 00:34:37,360 Speaker 1: get up and walk over to say hi. As I 559 00:34:37,440 --> 00:34:40,400 Speaker 1: casually head over his way, I see he's headed towards 560 00:34:40,400 --> 00:34:42,920 Speaker 1: me too. I'm about halfway across the bar when I 561 00:34:42,960 --> 00:34:45,440 Speaker 1: come to the horrible realization that I have spent the 562 00:34:45,480 --> 00:34:48,359 Speaker 1: better part of the last hour or so flirting with 563 00:34:48,400 --> 00:34:51,959 Speaker 1: my reflection in the mirror. Every time I was looking 564 00:34:52,000 --> 00:34:55,799 Speaker 1: at him, he was looking at me. The silver lining 565 00:34:55,840 --> 00:34:58,800 Speaker 1: to the story I realized, when I've had enough to drink, 566 00:34:59,400 --> 00:35:09,800 Speaker 1: do me. That's pretty spectacular. I've had my own mirror mishaps, 567 00:35:09,840 --> 00:35:14,600 Speaker 1: but nothing. That's I think speaking is to like intensely 568 00:35:14,640 --> 00:35:19,280 Speaker 1: awkward human people. Um I I both appreciate and uh 569 00:35:19,320 --> 00:35:25,759 Speaker 1: and sympathize with that. Yes, yes, um, I mean I 570 00:35:25,800 --> 00:35:31,680 Speaker 1: would love to know when you came back to your friends. 571 00:35:30,360 --> 00:35:35,840 Speaker 1: Oh yeah, goodness, Yeah, follow up? Do they know? Have 572 00:35:36,000 --> 00:35:39,600 Speaker 1: you been talking to them about him? All questions? Oh 573 00:35:39,640 --> 00:35:44,319 Speaker 1: my goodness, yeah, that's wonderful, wonderful and we understand no 574 00:35:44,400 --> 00:35:49,200 Speaker 1: judgment here, zero. Thanks to both of them for writing in. 575 00:35:49,440 --> 00:35:51,040 Speaker 1: If you'd like to write to us, you can. Our 576 00:35:51,120 --> 00:35:53,520 Speaker 1: email is hello at the saber pod dot com. We're 577 00:35:53,560 --> 00:35:56,680 Speaker 1: also on social media. You can find us on Twitter, Facebook, 578 00:35:56,719 --> 00:35:59,719 Speaker 1: and Instagram at saber Pod. We hope to hear from you. 579 00:36:00,160 --> 00:36:02,400 Speaker 1: Thank you so much to our super producers Dylan Fagan 580 00:36:02,440 --> 00:36:04,560 Speaker 1: and Andrew Howard. Thanks to you for listening, and we 581 00:36:04,600 --> 00:36:07,080 Speaker 1: hope that lots more good things are coming your way,