When you work in a restaurant, french fries are currency. Hand cut russet potato fries, rinsed and soaked for a few hours before fried one time to cook the insides. Chilled before it was time to use them and then frying them again and seasoning.
Fries can be an art form on the line. Thrown together with every sauce that’s available for every dish on the menu. Sometimes adored with dressings, or steak or fried chicken crumblies, or — if it’s been a really good night — caviar and creme fraiche. Fries on the line for everyone to pick off after a shift makes the days toil all better, always.
Music is Overworld Lofi by @RiftiBeats
23 Comments
That's a lot of natto haha
You have a lot of tofu in your fridge/freezer (at least i think its tofu)
Mate just pour them from the bag, no need for prep
JON – QUESTION: Have you ever done a kitchen tour? I catch bits and pieces of your kitchen and love the organization and would love a tour, with commentary about how you thought it out and put it together ❤
I see a ton of NATTO in your fridge! I love NATTO ❤
84 Wood Rat too? 🥹💕
Fries are currency ❤
Especially if you are a fanci gurl 😂
FACTS
fries and also crying in the walk in tie FOH and BOH together
Loooove this! Two handsome men, doggy babies and kitchen 😚
Whats a french fry test?
Da PHUCK did HE just say a fancy girl. I could’ve swore he has testicles between his legs yeah🤦🏻♂️ I’m out
Can confirm. Not because I was ever a line cook but because fries always a currency at Bistro Huddy 😂❤
Left the skin on got the potatoes way too thick already clicking off the video 😂
Hi Jon, for “Fancy Girl Fries,” wondering:
What temp do you fry at for first fry and final fry?
How long do you chill the fries?
Do fry them right out of the fridge, or let them come to room temperature? TIA
I worked as a line cook for brunch and we didn’t serve fries at the restaurant period. But I had to hand tear an ungodly amount of pre-poached potatoes for our crispy potatoes every fucking weekend when I worked the fry station. What sucked was when the sous didn’t get them poached right earlier and they were either hard in the center and impossible to break by hand or they were too soft and turned to mush, falling apart, and spattered oil everywhere; I still have scars. 😂 Honestly, it was a pretty great gig if it wasn’t for minimum wage in SoCal where rent is unbearable.
So true. I usually order fast food when I want fries
Damn in my 40 years as a waiter no line cook ever gave me fries- though one did give me crabs after a late night new years party.😮
Even at restaurants without fries on the menu, somehow, there are always fries.
Are dark brown fries an American thing? 🤔
One thing I can't stand my fries not having anymore is pepper too now.
😊❤
You are what my mother refers to as “A gays” A+ smart, attractive, rich.