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Frozen Fries vs "Fresh Cut"
The issue with fresh cut is often the blanching process. You have to fry them for a while at a lower temperature in order to cook them through, then rest them for at least an hour, then fry them at a higher temperature to crisp the outside. If this isn't done correctly, you get the massive sadness that is limp and greasy fries.
If they're done right, fresh are lovely, but most places should do frozen. Easy and consistent.
new healthy beverage?
Helpful suggestion, pumpkinbear.
Lifewater's pretty good. And I'm a fan of Viso Vitamin drink.
Fage and...?
diced cucumbers. seasoned with cumin and coriander. also, maple syrup and blueberries.
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About unarata
Website: http://unarata.blogspot.com/
Location: Seattle
About: nobody thinks I'm funny.
Favorite foods: pho, sushi, cha gio, cupcakes, cheese
Last bite on earth: Palmier
I'm a cook in an open kitchen of a corporate restaurant with a policy of against being "unwelcoming" to customers near close. If they walk in at 5 to close and want 3 courses plus dessert, we have to stay and pretend we're thrilled they've come.
You can bet we're all talking about the interesting ways we could kill them and chop them into the cobb salad.