The taste of a french fry is largely determined by the cooking oil. For decades McDonald’s cooked its french fries in a mixture of about seven percent cottonseed oil and 93 percent beef tallow. The mixture gave the fries their unique flavor — and more saturated beef fat per ounce than a McDonald’s hamburger.
I live in New York, sandwiched between Greenwich Village and Soho. I co-founded Fast Society and Cameo. Other neat things about me: I so infrequently go to midtown that I still feel sense of awe when I get off the subway. I go to concerts, I eat BBQ, and occasionally I will read a book. One day I will rewrite this paragraph and it will be much more interesting.
