Come one, come all, for the ranking of the french fries!

[actualliberalnotoneofthose]

Five Guys are the closest to Thrasher’s so I go with them.
Steak n Shake are the worst. Everything else is in between. Places that serve fries that are like a school cafeteria get dinged and I wish they had alternatives if they don’t, but those bland fries are better than tasteless, texture-less shoestring fries. I can only go to Steak n Shake because they at least offer onion rings. Arby’s gets extra points for fry substitution variety. If you have to put anything other than salt or maybe vinegar to eat them, the fries suck.

[pulykamell]

@ftg

Note that proper french fry cooking is two steps: First you fry them at a low temp. This drives off most of the water. Then you fry at a higher temp for the actual cooking and making them crisp.

So there isn’t going to be much water in the fries but there will be [del]blood[/del] oil. Without significant water and kept under glass, most foods aren’t going to decay. The main thing that might happen is that the oil will turn rancid. But again, under glass so that cuts that down a lot.

If the fries actually went bad (visually) under those circumstances then that would mean they weren’t cooked right and would taste bad to begin with.

Yeah, I"m not sure most fries would look any different after a few weeks. I know I’ve found stuff I’ve deep fried many months later under the stove or in the gap between the stove and cabinets, and they don’t look much worse than when they were originally fried.