On Thu, 06 Feb 2020 09:59:37 -0500, Gary > wrote:

>Cindy Hamilton wrote:
>>
>> Gary wrote:
>
>> > Cindy Hamilton wrote:
>> > > Skinny fries have their place. For one thing, they have more
>> > > surface area to crisp up, if that's what you like.

I prefer chunky ripple cut fries, crispy exteriors and chunky enough
to still taste like potatoes... and remain hot far longer. Those fast
food joint skinny fries (shoestring fries) are never crisp, served in
those impervious bags they quickly go limp and are mostly grease. I
like my ripple fries from a brown paper bag, allows steam to escape
and blots up excess grease.

>> > Aka 'shoestring fries'. Whenever I have a nice steak dinner, my
>> > favorite sides are a pile of nice salty deep fried shoestring
>> > fries and a pile of sweet corn with butter.
>
>> I'll take a salad instead of the corn, but otherwise I'm right
>> with you.
>
>OK. I was talking about 2 different scenarios.
>
>Home cooked steak meals, it was always steak, shoestring fries
>and buttered corn.
>
>The few times I took my young daughter to Outback Steak House,
>(she liked it), the dinner came with a salad first to eat
>while the steaks were cooking. Then the steaks came with a
>choice of potato. Either baked or fries.

At sit down restaurant dinners I'll always choose baked so long as
they're not foil wrapped. Fries served on a plate are already cold
when served.