Thomas Keller's Sysco fries are totally punk rock, blogger says
In which Laura Froelich makes Michael Pollan cry some more
We know you're down because Nancy Pelosi personally hung, bled and skinned your farm reform bill in a Smithfield abattoir on account of it being terrorism, the kind of terrorism that keeps Democrats from controlling Congress again in 2008, when the new president might give them permission to finally end the war or whatever.
Might we suggest some ways to cope with your depression, Michael? Start with some bourbon, neat, followed perhaps by a kill-crazy rampage in which you and your mob personally smash all tractors, ethanol tanks and lifesaving hospital technology your great great grandmother's great great grandmother wouldn't recognize as anything other than witchcraft.
And then fire up your laptop (named for a genetically engineered fruit no doubt!) and log on to food writer Laura Froelich's blog, where she says prepared French fries from Sysco, the massive food service company, are the absolute best in the world, far better than the ones made by hand in a fussy traditional French style by Tony Bourdain in New York.
Laura is especially fond of the Sysco fries served in gauche Las Vegas by agribusiness giant Thomas Keller. As
One of the top reasons Bouchon uses frozen French Fries is consistency ... the consistency in these fries is often better than that of fresh potatoes.Laura Froelich is also a fan of the product. She writes of Bouchon's frozen, government-subsidized corporate welfare fries:
The second reason is capacity. Bouchon would need to use over 200 pounds of potatoes a day to fulfill French Fry orders.
In my opinion, the Keller fries were stellar. Thin-cut (but not too thin), crispy (but not crunchy) on the outside, light and fluffy on the inside, and just the right proportions of oil and salt.
Feeling better already, Michael? Thought so! Interest you in a FunYun??
Fro Fro Blog: Chowdown - Keller vs. BourdainNew York Magazine: Keller Cops to Using — No! — Frozen Fries