![]() ![]() Not something you would serve at home either ![]() Pollan said that McDonald's does not accept any blemishes - particularly those caused by a viral disease that has a symptom in the tuber called "net necrosis." Those processors have other uses for all the little or big spuds because they make more than just the fries for McDonalds. Farmers don't sell directly to McDonalds but rather to a few major processing companies. The growers do get more money for potatoes in a certain size range and less for those that are smaller or larger. Russet Burbank is a very old cultivar that is still around because it is particularly consistent and because growers know very well how to produce it. In fact, McDonalds has approved several cultivars over the years which can meet their quality standards that involve much more than just size. He claims that McDonalds will only accept Russet Burbank potatoes and that those have unusually long tubers and are difficult to grow. I'll go through the main points of Pollan's talk. The "scary" aspect of the talk is now being trumpeted by entities like the Village Green Network to convince people they should "never eat McDonalds fries again!" This is not exactly a legitimate way to convince people of the benefits of home cooking. I don't know where Pollan got his information, but it was clearly not from someone with a very complete perspective. He also presents an unfair and inaccurate picture of the potato industry as a whole. Unfortunately, there is a lot of outright disinformation in his talk. He basically spins a scary, conspiratorial story about McDonalds french fries and how they are grown. I can certainly agree with that concept, but I have some problems with his approach in this talk. ![]() His main point is that Americans and Europeans would be much better off health-wise if they ate a lot more home cooked meals. The restaurant served items like pricey French champagne, truffles and edible gold.There is a widely watched video of a recent talk titled "How Cooking Can Change Your Life" given by author Michael Pollan (Omnivore's Dilemma etc). In July 2021, a restaurant in New York City went viral for creating a plate of fries that set the Guinness world record for priciness, at $200 per serving. Per CNN Business, the restaurant chain hasn't updated its fries since 2010. and Canada primarily, with plans to get the new fries into all locations by October 2021. "We used a batter system that allows us to be able to maintain crispiness, both when they're fresh and hot out of the fryer as well as several minutes later."Ī spokesperson for Wendy's told Snopes in an email that the company is currently rolling out the new fries, dubbed Hot & Crispy Fry, first to the U.S. "What we've done is balance the cut of the fry and kept a little bit of the skin of the potato on the fry to be able to drive flavor," Wendy's President Kurt Kane told CNN Business. ![]() Fast food chain Wendy's is adapting to the pandemic era with a new French fry formulation intended to keep fries crispy during delivery.Īccording to CNN Business, which first reported the news, the upgrade is four years in the making and includes a new fry design and cooking method intended to improve crispiness. ![]()
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