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posted by LaminatorX on Saturday March 01 2014, @10:00PM   Printer-friendly
from the and-now-for-something-completely-different dept.

c0lo writes:

"More appropriate to an (no existing) idle section, no longer news, but it made a fascinating reading for me:
How to Make Perfect Thin and Crisp French Fries going the full range of:

  • economic espionage involving Scavenger Hunt and social engineering
  • reverse engineering
  • original research and method improvement
  • disclosure of the method the good side of it: no patent"
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  • (Score: 0) by Anonymous Coward on Sunday March 02 2014, @01:29AM

    by Anonymous Coward on Sunday March 02 2014, @01:29AM (#9324)

    How doth thou get this "tallow flavour"? :D

  • (Score: 3, Informative) by Schafer2 on Sunday March 02 2014, @07:01AM

    by Schafer2 (348) Subscriber Badge on Sunday March 02 2014, @07:01AM (#9431)
    There's a pretty interesting answer to that question.

    Tallow flavor comes from the same source as other meat flavors added to frozen fast food: the industrial perfume complex situated along the New Jersey Turnpike . I kid you not [].

    The article specifically addresses McDonald's switch from real beef tallow to perfume. It cites the book Fast Food Nation--a great read.

    One other cool fact from FFN, if I recall correctly, is that In-n-Out is one of the few chains that both does not perfume their food and also controls their own beef production. If you've ever watched fries being made at In-n-Out, they go from potato slicer to the table very quickly, and, like the submitter's article indicates, this makes them go stale in minutes (even though they taste great at first).
    • (Score: 0) by Anonymous Coward on Sunday March 02 2014, @06:19PM

      by Anonymous Coward on Sunday March 02 2014, @06:19PM (#9691)

      Ewwww, gross, New Jersey!!

      Thank you. I think I shall stay away from fast food from now on. :)