McDonald's French Fries

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June 28, 2001
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March 24, 2009
10 Questions: Kenny Bowers
Tom JenkinsBowers (left) with his vodka-pouring bartenders in a 2006 photoHe is synonymous with seafood in this market, having been associated with, oh, Daddy Jack's and Rockfish and Big Fish Little Fish before opening his own multi-purpose place, Kenny's Wood Fired Grill.Recently the Boston native ... More >>
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June 29, 2009
Short Orders: Kenny's Burger Joint
Kenny's Burger Joint1377 Legacy Dr. (Stonebriar Commons)Frisco214-618-8001One thing about Kenny's really, truly irked me.Years ago, chef Kenny Bowers served batch after batch of fantastic French fries at his Addison restaurant. Blanched and finished in beef tallow, they were crisp, rich and reminisc ... More >>
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August 13, 2009
Whataburger vs McDonald's: Fast Food Fisticuffs
Alex FloresWhen people say 'it tastes like cardboard,' what do they really mean? Well, after taking a bite from a box left over from my last Costco excursions--a corrugated job with a slick, four-color facing--I can report with some authority it has more character than the batch of McDonald's fri ... More >>
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November 2, 2009
Top 10 Foods We Really Miss
How long has the Hershey's bar occupied grocery shelves? It's just a sheath of inferior chocolate, but you can pick one up just about anywhere. Meanwhile, far more interesting treats disappear from the shelves.The way we eat and our taste in foods is subject to whims, nudged by marketing campaign ... More >>
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August 11, 2010
Five Mass-Produced Foods Even Food Snobs Love
Chefs are notorious for yapping on about the pleasures of farm-fresh vegetables - and then opening a bag of something for dinner. The rigors of restaurant work and human nature lead even the most fearsome food snobs to occasionally indulge in mass-produced, highly-artificial, uber-preserved snack ... More >>
Blogs
June 1, 2011
Don't Pass the Grey Poupon: One Man's Journey Through Mustard
This blogger's worst nightmare.For as long as I have had functioning taste buds, mustard has never really been my thing. What I'm saying is: I haven't given mustard a full-blown, balls-to the-wall chance in several years. Maybe it's because I have persuaded myself I loathe it and forevermore wa ... More >>