Sunday French Fry Blogging

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A few weeks ago I had lunch at my favorite diner and I asked what kind of oil they cooked their fries in. Corn oil, it turns out. But the owner of the place happened to be standing right there, and with no prompting he immediately grokked why I was asking:

Nobody makes fries the old way anymore. They used to be so good. These days—phhht. There’s no taste at all. But everybody got afraid of the health stuff, so it’s all vegetable oil now.

The fries at this place range from good to spectacular depending on the whims of the deep fryer, so it’s not impossible to get tasty fries from corn oil. Still, fries made in beef tallow—or a mixed oil that includes animal fat of some kind—are unquestionably better. So why hasn’t anyone picked up on this? There’s plenty of evidence suggesting that fries cooked in animal fat might be no worse for you than fries cooked in vegetable oil, and even if this is wrong there should still be a market for an “artisanal fries” menu item or some such. Upscale burger places are forever looking for ways to differentiate themselves for the foodie crowd, so why not this? I’d buy them.

It’s a mystery. Nobody should be afraid of some occasional fries cooked in animal fat. And if you are, nobody is going to take away your bland canola oil fries anyway. Someone needs to get on this bandwagon. Who will do it first?

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FACT:

Mother Jones was founded as a nonprofit in 1976 because we knew corporations and the wealthy wouldn't fund the type of hard-hitting journalism we set out to do.

Today, reader support makes up about two-thirds of our budget, allows us to dig deep on stories that matter, and lets us keep our reporting free for everyone. If you value what you get from Mother Jones, please join us with a tax-deductible donation today so we can keep on doing the type of journalism 2020 demands.

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