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I've got a cool meat restaurant nearby. Suddenly their french fries become burned, impossible to eat. I first tried to tell about this to the cook, but he was unable to fix them. Then I told about this to the manager. Since the manager was unable to understand the low quality of their french fries, I bought him fries from Mc Donald's in front and invited him to compare. Apparently it worked, because today their french fries are normal again. Do you think it was cook's fault, or potato supplier's fault? I can't believe a cook unable to cook fries properly may exist.

I've got a cool meat restaurant nearby. Suddenly their french fries become burned, impossible to eat. I first tried to tell about this to the cook, but he was unable to fix them. Then I told about this to the manager. Since the manager was unable to understand the low quality of their french fries, I bought him fries from Mc Donald's in front and invited him to compare. Apparently it worked, because today their french fries are normal again. Do you think it was cook's fault, or potato supplier's fault? I can't believe a cook unable to cook fries properly may exist.

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[–] [deleted] • 1 pt

I don't know.

[–] • 1 pt

I was asking because when you make hand cut fries you need to soak the starch from them. Usually places do this overnight. If that isn't done the fry will have a different taste and texture as well as become darker as you have to cook them longer.

More than likely though, as other have stated they are being lazy and or cheap and not changing their frying oil.

[–] [deleted] • 1 pt

I wonder how Mc Donald's is a shithole, but their fries are always good.

[–] • 2 pts

Part of the reason people like McDonald's is consistency. No matter which MCD you go into the food should be the same.

I'm not sure how they do their fries their though. I bet they have regional factories which make them and ship them out frozen to the different stores.