Maybe mcdonald's should just go back the to classic french fries - you know, the ones that didn't suck.
Now they're adding so much other stuff and tons of salt to get them to taste mediocre. They had a recipe that was one of the best years ago.
Real spuns fried in beef tallow.
I remember when they first came out with those skinny fried things back in the 50's, $.10 for a bag of them. It was disappointing because the local places used to make them fat which I liked much better, still do if you can get any. I've grown used to the skinny ones and still get an order once in a great while.
I have no idea what they were fried in, crinkle cut or straight cut, just so long as they didn't use stale grease (it happened). The grease has to be used for a couple batches to get the best ones. How I loved to douse those fat things in ketchup. Only real ketchup would do, as I could tell when some restaurants used other brands.
I never could get them right home, oil too fresh, you have to soak them in ice water before you plunge them in hot fat, etc.
Their recipe for everything was CAREFULLY chosen to meet the palate tastes of the most DIVERSE group of people to increase the overall potential share. They stopped long ago making decent food for the sake of pandering to DIVERSITY and making a quick buck.
When I was young and started working at 14, I worked at Mickey D's in the early 60s when their food had real ingredents as Mother Nature made them (real beef, fries cut from real potatoes on-site, real coke, etc.) What they sell now bears No resemblance to the former, in my opinion (the IMO is there for libel purposes -- Mickey has been known to sue even the smallest critic).
;-)
Lard, baby, Lard.
When I go to Mexico when I get things like taquitos, enchiladas and flautas they taste soooo good to these poor American taste buds because they use The Real Stuff.