The upside, however, of being a fussy eater is that if there is stuff that you actually like, you'll love it enough to have it as your staple diet. Of all the several things I can think of, one of them is French Fries.
Some of the best restaurants where I have ordered a plate of French Fries disappointed me. There were places where the Fries were served in miserly quantities in bowls smaller than a soup bowl, were at room temperature, could've been classified as fried potato shavings or were oily enough to tick off Gordon Ramsay. The French Fries can be made in a gourmet way as well, if you will, employing molecular gastronomy and all that. But by their own virtue, they are not the kind of food which - like wine - requires one to acquire taste over a period of time. So however fancy-ass the restaurant might be, if a Fussy Eater is not impressed by their French Fries, the French Fries are not good enough. Period. I shall leave the critique of the rest of their menu to the abler bellied.
But then, I have eaten the best of the French Fries at some nondescript restaurants as well. They were the kinds which actually distracted you from the conversation around the table and made the hand-to-mouth movement consciously voluntary and anticipating of flavour. I get a welcoming and an inclusive vibe from such restaurants which serve good Fries. They seem to have a motto which promises that no stone is left unturned while preparing even the least fancy dish.
Just to make my adulation for the Fries simpler and seem less crazier, allow me to share with you my criteria for good Fries. For them to be well-cooked, the Fries should (be):
- adequately salted,
- of right thickness,
- taste as if your grandma is hiding in the kitchen personally frying you a batch,
- whichever unit crispiness is measured in, that precise unit level of crispy,
- not be limp,
- in such a large amount that you again feel that your hiding grandma used a bigger plate just so that she could throw in some extra fries for you,
- present in a right secret ratio of crispy to crunchy (it's always a delight to find a surprising piece of French Fries crunch, but neither too often nor too few and far between),
- very hot,
- actually taste spicy, when they say spiced French Fries; and are not served with chilli flakes sprinkled on them as an excuse for the added price and adjective.
- and hot. Have I mentioned it enough already?
Nothing can be more depressing than eating the first grab of Fries off the plate and realising it does not adhere to all the commandments listed above. You might as well order a pitcher of lemon iced tea and drink it without caring for the right balance between the lemony flavour and tea-ish flavour. If you find yourself in a situation where you get a bad plate of Fries and the short end of the stick, muster the courage to return the former. Because you have no idea the kind of happiness real French Fries can give you.
|Pearls Before Swine: Describing French Fries in an apt way.|