🚀 go-pugleaf

In article <znr1082635221k@trad>, mrivers@d-and-d.com wrote:


> It's Latino fast food, but it's crispy on the outside, juicy on the
> inside, a bit tangy, and for the gringos, they even do credible
> biscuits and french fries. This is apparently a chain that started 20
> years ago in Central America and is now branching out in the US.
> 
> 
Hello, and it seems fries are becoming an afterthought at many restaurants
these days.  Had some dreadful fries (the burger was fine) at Ruby
Tuesday's a few weeks ago.  They were limp and had that typical stale oil
taste that stays with you long after you've finished.  About the only
thing you can do in that case is drown them in catsup or leave them on the
plate.  I once felt that McDonald's had the gold standard in fast-food
fries (and those nifty hand-held hash browns) but even that mega-chain has
been inconsistent over the past 20 years IMHO.  Heck, baking Tater Tots at
home often is superior.  Perhaps too many fanchisees to police.  I think
Ray Kroc would not be amused.  Sincerely,

John Wood (Code 5550)        e-mail: wood@itd.nrl.navy.mil                     
Naval Research Laboratory
4555 Overlook Avenue, SW
Washington, DC 20375-5337