Why McDonald's won fries

Fry domination. But how?
More info and sources at bottom.
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This was a super booky one. So here’s some books with little capsule reviews. They’re all affiliate links, which means I will make a fortune from your purchases of fry-based books.
Also, have you ever heard of Burger Chef? I had not - but it was so popular! Crazy.
Behind the Arches: amzn.to/47keWyY
The top book - super well reported, at least by appearances. Nails the fry issue (to a degree of complexity I barely covered). It also gets into all the other ways McDonalds optimized stuff, from the McD bros using modified multimixers to mix shakes faster, to beef bargaining. I really should have figured out a way to fit Fred Turner into this video - he’s very much the…I dunno, Jesse to Kroc’s Walter White.
Grinding It Out: amzn.to/49fRg0F
Ray Kroc’s opus to Ray Kroc. I guess I could have interrogated more whether Kroc was telling the truth about his fry obsession, but it seemed pretty confirmed by Behind the Arches. It was a fun book. I think The Founder had to sell him short a bit for storytelling purposes, but all this research made me respect Kroc a lot more.
The Burger King: amzn.to/3MqbVoQ
Not gonna lie, this memoir is not as good as Kroc’s. McLamore, well, he seems like a more well-rounded human being but a less interesting burger-preneur. It’s kind of a bummer how Pillsbury buys them and they end up in corporate purgatory. Nevertheless, it’s interesting just because you don’t know anything about BK’s origins before it.
JR Simplot: A Billion the Hard way: amzn.to/3QOZPIF
Good well done book - bit of a hagiography to be sure, which might be fine. It is very niche in that you have to be a Simplot obsessive to be into this imho.
Dave’s Way: amzn.to/45XfPN2
I just searched this one for the fry trivia, and he mentions how his successor was a fry obsessive.
Franchising: The Business Strategy that Changed The World: amzn.to/46YTfEV
I just read the McDonald’s chapter, but I read it first and it was a good starting point. I’m probably gonna read the rest of the book to mine for ideas for this series. Some reviewers point out that it’s a bit puffy of a book, but that can be fine if it’s a starting point.

[@jinn194]

The irony is in parts of Asia, McDonalds still does their own version of shake-em up fries called "Shaker fries". Currently the most sought after flavour is seaweed shaker fries, but it's definitely a major selling point whenever that period rolls around.

[@PhilEdwardsInc]

wow i had no idea

[@skullies3580]

meh here in my country in asia it's kinda of a seasonal thing happeing 1-2 times a year

[@UDIBro]

In Australia they've done a lot of shaker bag chips, the best of which being the cheeseburger shaker bag chips. I fucking dream of them. It's my Mulan sauce yknow

[@jncssl]

Same in Europe, here in Spain they currently have the "McShaker Fries Sour Cream"; they also have potato wedges that are very popular called "Patatas Deluxe (deluxe fries)". And, in other European countries they have a second fries type as well (in addition to the standard global McDonalds fries), in Germany they have curly fries, in France wavy fries

[@triadwarfare]

In the Philippines, it's marketed as "Shake Shake Fries". I just stopped going there since they raised prices. Also, standard offerings are Cheese flavor and BBQ. LTM is Honey Butter

[@alecgolas8396]

I feel like the scent of McDonald's fries has also been optimized. Sometimes I'll be driving past a McDonald's, take a whiff of their fries smell they're pumping out, and next thing I know I'm in the drive through ordering 2 McChickens and a large fry.

[@PhilEdwardsInc]

just walked across the street from one and experienced this!

[@DrGooseDuckman]

So true lol. BK also does this, or used to. Except instead of spudy goodness, it was more like faux flame, msg, and shame.

[@ruiz1871]

Living abroad, in a rural area for over a couple years. 6 months in, I visited the capital city of the country, smelled McDonald’s fries and ordered some and ate them and immediately started weeping from homesickness. The comfort and familiarity of the stupid McDonald’s franchise unleashed it all at once.

[@PhilEdwardsInc]

@@ruiz1871aww

[@herzogsbuick]

my band was in a battle of the bands years ago. the event wanted someone to sell food, so i decided to bring my hot plate and make...something, i forget what, but whatever it was i chose it so i could saute onions, confident the irresistible waft would seal our win handily. we lost, of course. there was also a break in a song where we played minigolf and pushed a vacuum around on stage, taking those acts very seriously. to this day i stand by those decisions.

[@chaseism]

Constantly impressed with your ability to find topics I didn't think I was interested in and you single handedly making me extremely interested in it. Great job...now I'm hungry!

[@skullies3580]

he is almost as good as Vsauce but tbh no one can beat Vsauce

[@SayAhh]

Supposedly from McDonald's FAQ in 2021: “When our suppliers partially fry our cut potatoes, they use an oil blend that contains beef flavouring.” “This ensures the great-tasting and recognisable flavour we all love from our World Famous Fries. The fries are cooked in our kitchens, seasoned with salt, and served hot to you.”

[@GauravSharma2106]

exception being India. I hope someone does a blind taste test between American and Indian McDonald's fries and see if they can spot a difference

[@matt45540]

Supposedly? You lead with that and Phil got to it at the end. Don't post some Twitter comment here

[@catatonicbug7522]

​@@matt45540he never mentioned beef flavored oil in the video. Only that beef tallow used to be the oil they used, but switched to vegetable oil later.

[@toobigtofit3584]

@@matt45540 He did not touch upon the use of a beef flavoring - he touched upon the use of beef tallow and how they switched away from beef tallow. The "beef flavoring" was only used after the switch away from beef tallow to (I believe) vegetable oil. As far as I understand it, the flavoring itself doesn't contain beef, but it does contain milk products making it vegetarian, but not vegan.

[@SayAhh]

​@@matt45540 Phil liked the comment. Also, beef tallow and beef flavoring are 2 different things. Twitter comment? It's literally still on the official McDonald's website, hence the quotation marks: "March 04, 2021" "Yes. When our suppliers partially fry our cut potatoes, they use an oil blend that contains beef flavoring. This ensures the great-tasting and recognizable flavor we all love from our World Famous Fries®. The fries are cooked in our kitchens, seasoned with salt, and served hot to you. Still curious? Find out everything you want to know about McDonald's World Famous Fries®"

[@unsoundmethodology]

My uncle Bill was a potato farmer in southern Idaho, and back in the 1980s had a big contract with J R Simplot; he was very proud that McDonald's (and Burger King) locations the world over used his (in some sense) potatoes for making fries. (He passed away some time ago, and I'm not sure if his son still supplies Simplot.)

[@NazriB]

Lies again? Grab Food USD SGD

[@PsRohrbaugh]

I worked at Frito-Lay for 5 years, and it's interesting to see the difference between chips and fries. Even though they're both fried potatoes, there's a lot of differences with all parts of the process. As an example - potatoes were not left to "season", instead the goal was to to from a potato being in the ground, to a chip on store shelves, in under 24 hours. This is likely because chips don't have an "inside" due to how thin they are, while fries have to be properly cooked both inside and out. Frito-Lay also developed their own varieties of potatoes to try and get a competitive advantage - IE they use a potato the competition is unable to buy. Anyway, it was cool to see how fries compared.

[@ThunderSims]

Nice

[@ryanortega1511]

Of course, in the UK, fries are called "chips".

[@PhilEdwardsInc]

interesting!

[@JensPilemandOttesen]

Video that!

[@developingtank]

10/10 LOL on the shot where you continue to talk into the freezer, but the angle has moved to point out how ridiculous talking into the freezer truly is. 🤣

[@TheAverageBearz]

Fries for a dime is such a crazy thing to think about. Sure, 10 cents was worth a lot more but its wild to think you could pay for a meal with just a couple coins.

[@PhilEdwardsInc]

and a whopper for 39 cents!!

[@Cyber_Chriis]

@@PhilEdwardsInc that's so insane...

[@MinneapolisRaven]

A silver dime from back then is worth $2.17 today, everything is the same, but the dollar is worth less. That's why ending the gold or silver standard is so bad for individuals, but awesome for banks and governments.

[@eltigre0320]

Visit Japan! Plenty of meals to be had under 500yen so you can use a 500yen coin to pay or a few 100s!

[@Stars-Mine]

@@MinneapolisRaven It was very good for individuals. Low amounts of inflation is not a bad thing, wild swings are.

[@kaitlyn__L]

Man, Satisfries were my favourite non-Five Guys fry tbh. I was sad when it got replaced with “chicken fries”, basically just long nuggets. And now they’re only in overwhelming Dorito flavour form!! You’re 100% right, BK is a marketing and brand deal company first and foremost.

[@kylecameron3459]

As a Google Reviewer this is a great example of why I think McDonalds is "King of the 3 Star". They weren't going for just greatness, they were going for consistency above everything else. It's why you don't get those highs and lows you get from other franchises. Sure you may have a particular individual McDonalds that is good because of a good manager or customer service, but the company as a whole strives for the quality and condition of everything to be the same. Not just average, but greatness through consistency.

[@andrepoiy1199]

Yeah, some franchises like KFC can really be hit or miss. I've been to some absolutely disgusting KFCs but also some that were very very clean and nice. Meanwhile, McDonald's, outside of very limited cases, are always clean, nice, and always have washrooms open to the public.

[@kgpz100]

"As a Google reviewer..." You mean, an average Joe? Quite literally anyone with a Google account can leave a review lol.

[@aerokas4817]

Hello again! Speaking as someone whose worked in a fish and chip caravan, the oil definitely changes the taste! The use of beef fat/tallow adds a more complex flavour and just tastes better. This was interesting for us as living in rural nz, most places got their chips from the same supplier, however we always had repeat customers because they "just taste better". It does make it a lot more dangerous when it comes to cleaning and changing the oil out however. This is because at room temperature the beef fat is a solid. Meaning to change the oil it needs to be hot. Whereas with vegetable oil, its always a liquid. Then there's the obvious fact that beef fat isn't vegan/vegetarian friendly. (Some vegetarians it seems to be a hot topic of debate! So we always needed to check *just incase*)

[@bryanbooneart]

I'm really enjoying watching your channel grow and your production expand naturally. I like the way you put your personality into things and the little silly touches or funny asides. Keep it up!

[@PhilEdwardsInc]

thank ya!

[@Aragon1500]

As someone who shares a birthday with Mcdonalds I'm glad someone appreciates the logistics of fast food

[@ilRosewood]

There is a whole industry full of people are are obsessed with these things.

[@haji2nd444]

This is very well researched and really well done. Your sort of mini-documentaries are always so much fun to watch, like that one about Standard gas stations.

[@PhilEdwardsInc]

thanks!

[@foxtrotdeltausn4757]

My first (3) stop(s) upon graduating boot camp after nothing but galley food for 8 weeks was Burgerking for a double whopper with bacon and cheese, Wendy's for a large Frosty, and McDonalds for a large fry. I ate with my family and shortly after regretted it. Going from a low fat high protein diet, to that, wrecked my insides, but it was everything I dreamed of food wise.

[@jim76356]

You never fail at giving us a story that we didn’t know we wanted. Love your channel. It’s just so interesting!

[@0o0ification]

I loved this piece! A comprehensive and deconstructive case study, with logistics and culinary chemistry too 😄

[@periodictableoftheelements]

Fun fact: In studying the science of picky eaters, researchers have found almost no one who doesn't like french fries.

[@ecmarsenal]

The editing was so good, i don't know the last time I was so concentrated on a video

[@luke-kz2mv]

just watched the new jj McCullough video and this vid pops up in my recommended, good timing!

[@PhilEdwardsInc]

fry fate!

[@Game_Hero]

you like that Mcdude?

[@DelayInBlockProductions]

Ken, you are, by far, my favorite KZbinr. The way to tell stories… Your sense of humor… and editing. Simply… the best.

[@pattykcake]

This video just got recommended to me out of the blue. you are an excellent video essayist! Subscribed!

[@ljphoenix4341]

Always enjoy Phil's videos, this is a great one! It's something you never think about, yet is vital to McD's.

[@phamwoaw]

I'm half way through the video and the productions value in terms of how this is so try boarded is awesome. I noticed it a few videos ago, but it's noticibly better now.

[@MakeSomething]

The research and production on this was phenomenal. So good.

[@PhilEdwardsInc]

hey thanks a lot!

[@ryanortega1511]

Who was swinging the camera?

[@PhilEdwardsInc]

@@ryanortega1511a robot! unnamed thus far

[@Game_Hero]

Love how this still feels like a simple personal channel on the best most quirky subjects and that you take the time to have fun with everyone in the comments.

[@laurabowles]

Sat down at my computer with my McDonald's drive-through and opened KZbin. When I saw this video I knew it had to be the first one I watched. Great work as always!

[@iftheshuafits4268]

Another great video bringing us knowledge we didn't know we needed!

[@I_Love_Learning]

Weird Sidenote: If you walked all the way up the Simplot hill on Halloween, you would get a signed dollar coin from Simplot himself.

[@PhilEdwardsInc]

this hill is very mythological to me. i need to go to boise and visit it and the standard station

[@ryanortega1511]

Oh! I see what you did there.

[@I_Love_Learning]

@@ryanortega1511 I really don't know what you are referring to.

[@ryanortega1511]

It's a reference to the previous video. He's probably planning a second trip at this very moment.

[@I_Love_Learning]

@@ryanortega1511 Well yes, I understand that there is a Standard pretty close to the Simplot hill, but Simplot is also close to the Simplot hill

[@Acerdmen]

And yet another excellent video. You're slowly becoming one of my top 5 KZbinrs to consume content from!

[@PhilEdwardsInc]

hey thanks!

[@robabiera733]

Watching you geek out over french fries and fast food history is truly a wonder to behold! Wow!

[@xyzrandom3981]

This was great! Thanks for the bibliography. I’m going to hit up your Patreon

[@jwillisbarrie]

Thanks for adding actual captions for the Deaf.

[@Slurkz]

Thanks Phil! Such a joy to watch. 💜

[@PhilEdwardsInc]

thank ya!

[@PeidosFTW]

7:08 laughed way too much at this bit

[@PhilEdwardsInc]

gotta keep perspective

[@dodaexploda]

This is just amazing. As a fry nerd this hits home.

[@englanddg6227]

I was snarky on the first or second video (I forget), but man.... You really are great at this! Keep it coming!

[@jonathandevries2828]

J.J. McCullough just released a video talking about mcdonalds fries like an hour ago! so weird when that happens!

[@PhilEdwardsInc]

fry zeitgeist!

[@chrisblake4198]

"...happened for all different food types, not just fries." Yeah? Then explain why the shake machines always break down Phil! (j/k I already know the answer, Johnny Harris made a decent video on it. Though it's always great fun to see someone explain how he got it wrong, if that is the case) On a more relevant note, you got me thinking that the drive for consistency is actually a story that plays out on the small scale for a lot of us. That ever elusive quest to make a dish "like mom used to make" is something most of us have been through. I know I could be in her kitchen, using her stuff, with her there to spot me, and I still wouldn't be able to get it quite the same, so it says a lot for how fast food places manage such a track record.

[@PhilEdwardsInc]

i agree with your consistency observation! a fun shake related tidbit i wanted to fit in - you know how they mix the mcflurry with the spoon itself? the mcdonald brothers actually modified a kroc multimixer to mix straight in the cup - it was one of the things that impressed him!

[@richardrude2819]

Damn, that shot of the fries in the fridge with the McD logo shining through the packaging is so good! Also the video is as well but that shot I just had to rewind and watch as a still frame :D

[@Garbimba1900]

This just got me thinking how some organisms adapt perfectly and require no change. I think people could relate more to fries, instead. Like, now I can explain people how something achieved perfection and there's little room for improvement after that. Sure, you can innovate in other areas, but it's that, in other areas. Thanks, Phil!

[@matthewarsenault463]

I was surprised how interesting this was great job keep it up

[@Otis151]

Such a great video!! Thank you!

[@RaleighHeckel]

This video was interesting and made me laugh several times - new subscriber!

[@feller6766]

I would have never expected to see Gary Oldman star in a Phil Edwards McDonald's essay

[@aerotheepic]

7:08 the shot from behind of you talking into the freezer was unnecessary but I appreciate you putting it in lmao 🤣

[@PhilEdwardsInc]

i just felt honesty was required. never forget there's a middle aged man talking into a freezer.

[@aerotheepic]

@@PhilEdwardsInc true, KZbin needs more honest camera angles lol

[@labattomy]

I love McDonalds fries, but only when they are fresh. They just taste better. I have returned them if they were too soggy. I have resorted to ordering them with no salt so they usually come out fresh, but without salt they are not as good tasting. I do the same with a burger, order extra onions or something, seems to work for always getting fresh. I also remember growing up in Syracuse, NY, on Erie blvd there was an original McDonalds, stainless steel box with no seats inside. Large lighted M’s on the side. No one stepped up to preserve the building so they demolished it. I had a piece of the yellow plastic from one M for years.

[@englanddg6227]

Your stuff keeps getting better and better.

[@vamosajugarcr]

Man, you get better on each video. Thanks for the inspiration

[@livethefuture2492]

Lovin' all the movie and TV references! It's Great, I wouldn't mind more of them.

[@basimbaig]

Amazing video as always Phil.

[@al_drago]

Great video Phil, keep it up!

[@DrewSprague1218]

I used to sled down Simplot Hill in winter 😊 nice to see Idaho's part in McDonald's success highlighted. Also, thanks for pronouncing Boise correctly

[@Ashley-xu1lk]

I love this shot at 7:08 because first we get a "what the viewers sees" shot and then a "What his family sees" shot lmao

[@PhilEdwardsInc]

haha i didn't realize how much i had to contort my body until i was editing that shot in

[@grafkirk]

As an Idahoan I feel so seen 🥔 Also fun fact: the Simplot Hill is massive and kids come from all over Boise to sled down it in the winter

[@Thomas_TdK]

in the Netherlands you don't go to mac donalds for the fries, if you want some real fries you go to your local snackbar.

[@tessat338]

I'm really glad that I watched this after a large meal or I'd be heading out to get some fries!

[@Dr.Quarex]

Fancy Longs was basically memespeak in the 1970s, nice

[@justinblin]

The lesson I learned from this video is that McDonalds French fries are like cooking meth

[@PhilEdwardsInc]

you learned well

[@dennis1954]

In the late 50’s or very very early 60’s the potatoes were in bags with guys sitting and peeling them then running the peeled potatoes through a fry cutter that was attached to the wall. There were windows on three sides of the building so it was possible to watch the guys cook burgers and fry potatoes. Everybody (guys) was dress in white uniforms. The menu was simple and I think the burgers were 19¢. Today fries taste wise are not the same as back in the tallow days.

[@Thellloksd]

Interesting video as always, the graphics are so well done. The scratch looks painful, hope your okay.

[@PhilEdwardsInc]

healing. long fingernailed children should be avoided or placated at all costs

[@tomgidden]

Damn. I thought it'd be a future video on the traditions of Academic fencing scars.

[@HLR4th]

All those McDonalds and BK pictures brought back so many childhood memories…interesting and concerning what a big part fast food was! A video idea came to mind: Lines. McDonalds always had a few lines, each going to a cashier. Burger King had a single line snaking around to a single cashier. I loved the whopper (love onion rings!) but hate the single line- always seemed longer. I’d imagine there’s design philosophy behind the choice, efficiency, personnel issues, as well as “hosting” concepts. I noticed many stores have moved to the single line, sometimes then feeding multiple cashiers (Michael’s, Bed Bath and Beyond when they had stores, World Imports (god, I don’t shop much, but clearly think too much about it!). I’d love to see your take on Lines!

[@PhilEdwardsInc]

i have added to my list! every once in a while i try to look that up (they call it queuing theory- but i never considered a more historical look)

[@HLR4th]

@@PhilEdwardsInc Ten year old me standing frustrated in the BK line all those decades ago thanks you!

[@Mauissbu]

Wow I'm like 10 minutes from that hill at the end, cool stuff if you want to look into the hill itself. Locals here have fun on it all the time, but as far as I know its a private hill and not a park, and the house on top was demolished in 2016. Its maintained by the Simplot family, the grass alone takes $100,000 a year to keep cut.

[@MrHornback]

This video deserves a McDonald's sponsorship because most of us are about to go buy those fries. Well done, Phil. ( the video, not the fries )

[@niewazneniewazne1890]

I haven't been to mcDonalds in years. But last time I were their fries are usually cold, have 0 salt on them and a texture that doesn't belong on fries. mcDonalds is like someone has been described what food tastes like to a person without taste buds + scent sense and we're eating the recreations

[@gonnfishy2987]

Great insight. Sadly, very accurate

[@legbert123]

Most American video I have ever watched TY Phil. I love your content your videos make me proud to be an American.

[@go_dot]

spectacular documentary as always

[@Danielevans2]

Fantastic Video Phil! I know people love fries but I much prefer the British Pub "chip" which is a thick cut potato which holds it's heat WAYYY better than a McDonalds Fry.

[@Keith.Zielinski]

The Ronald McAngel was my favorite! 😂

[@meeseeeeks]

Disappointed that this video didn’t include any commentary or discussion on McD’s use of beef tallow. I was looking forward to that part! 🍟😌

[@180_S]

One of your best Phil!

[@RealLaone]

Never knew I'd get interested in a video about fries, or chips as we call them.

[@lohphat]

They contain sugar so they caramelize. My first job? McDonalds. 1981. We used to use beef tallow then it was changed to hydrogenated vegetable oil. Big mistake. I know too much.

[@michaelhannell4083]

They won the fry war but they lost the ice cream war bc that damn ice cream machine is always broken

[@lukerinderknecht2982]

Working at McDonald's in highschool in Canada, ca. 2001, we still used lard to cook the fries. Many vegetarians thought the fries were safe to eat...

[@possiblyadog]

J.J. McCullough just uploaded a video called "Why is "fast food" burgers, fries, and chicken?" With how close the uploads were, I swear it was gonna be a crossover! Even if not, I hope they migrate over here once they're done. You work always deserves more attention 😁

[@gabriellegeorge2648]

Came here after JJ's video. Agreed!

[@Game_Hero]

You like that guy?

[@pauljakeman]

Wow what’s with the size of the fries box at the start. Looks like a super large? Or is it just the portion sizes you get over there? If you can check out how big the large ones are in the uk, they’re half that! Great drawing of the potato btw mate. I wonder if they still do potato conferences? This was awesome work mate! Great video! 🍟

[@PhilEdwardsInc]

yea just a large fry! interesting!

[@Team974]

What about injecting them with beef extract?

[@skeven0]

As a Belgian im offended by calling them french fries, the only reason why they are called "french fries" is due to a vendor who spoke french, but that vendor was from the french speaking part of Belgium, in any town/city and parish you will find atleast one small independant Fries shop , thats how serious we are about our fries and 8 out of 10 of those are atleased qualified by a "degree" of mastering the skill of making fries (that plaque they display either at the entrance of the shop or the window)

[@PhilEdwardsInc]

i respect your people

[@skeven0]

at the 9:50 part of the video you spoke of vegetable or beef tallow way of frying, i can confirm there is a different taste in that

[@Game_Hero]

@@PhilEdwardsInc Glory to Wallonia

[@pdubsweir3]

I love how you covered this. Too often chefs push their own culinary biases in favor of freshness. This is one of the cases where food science makes total sense.

[@Bc232klm]

Fresh is still better, this is just what it took to capitalize at a massive scale. Frozen isn't better, just more efficient.

[@Game_Hero]

who can blame them?

[@aolson1111]

@@Bc232klm No, fresh isn't better for fries. Fresh gives you In n Out's shitty fries. Any good fry needs to be double fried. Freezing the fries between the two frys ensures that they don't get overcooked. Also, the moisture in the fry turns into jagged ice crystals that destroys the potato's cell structure, turning the interior from gummy to fluffy. Freezing is a legitimate cooking tool with many uses. Another example is freezing fish so that you don't get infested with parasites when you eat it raw. Only people who don't know anything about cooking say that freezing is inherently bad.

[@chrisrosenkreuz23]

Should we tell him? You're not supposed to thaw frozen fries yo... Just fry em directly out the freezer. Otherwise they just soak up loads of oil and get mushy.

[@PhilEdwardsInc]

ha i meant the ones in my office freezer

[@highnoon9333]

I am surprised that there is a shared association for both potatoes and onions

[@PhilEdwardsInc]

there are many!

[@vanguard812-vf7hr]

lol it should be location dependant because every time I go to McDo its pretty bad because its soft, salt is always inconsistant and oily. In & Out dominates CA because of that. In fact BK taste much like you said discribe. I don't know about other locations because I went zero carbs since then. If I wanted to try fries again I would just get In & Out or BK.

[@mattbosley3531]

Ugh! I've tried fries at many different restaurants and I never liked any skinny fries. The only ones I like are the thick ones, they generally call them steak fries. Red Robin has all you can eat steak fries with their burgers.

[@pamartin]

The consistency of process being key reminds me of when I was in a bar in the early 80's. An Anheiser Busch sales rep came in with a couple of other AB reps and proclaimed that he was buying as long as you were drinking an AB product, you know, Bud, Busch, etc. I, being young/dumb and stubborn, stayed with my current brand (shout out to Genesee Brewing, if you know, you know), but I spoke with him about AB and he said they put exceptional effort into Budweiser brewing so that the Bud you buy on the east coast tastes like the one on the west coast and everywhere in between. The "sub" brands of AB will vary depending where you are, but Budweiser is gonna be consistent across the board. Make no mistake, they knew what bought the butter for their bread and they were going to insure that quality nationwide. The clown did the same thing with fries. Just good business. That was 40 years ago. I'm sure (😉) quality across the board has risen to support all AB brands. Maybe... I do miss the beef fat flavor imparted to the fries, alas.

[@jannetteberends8730]

Strange that the portions are so small. I’m from the Netherlands, and based on videos about the usa USA I learned that the portions in the USA are way larger than in Europe. But the fries of McDonald is an exception. A Dutch or Belgian portion of fries is everywhere on average 3 or 4 times more than a McDonald portion. And it’s also easy to find places where they are tastier.

[@JaykPuten]

Haven't watched it... But A) made by Phil, B) me n wife love fries, C) after your hospital green video she makes me take headphones out to watch your vids with me So I'm already gonna say it's amazing I'll reply to this comment if I'm wrong... But in a digital world, clocks are only right once a day... And I was wrong when I forgot DST, so... I doubt I'm wrong here Also thanks Phil... I know you'll read this... I like how you keep with your community despite being big(or that you remember us first/early subscribers) means a lot that you care about your community

[@JaykPuten]

The BK by me has done half onion rings n fries since they opened... They're just called "onion rings... And apathy"

[@PhilEdwardsInc]

haha thank you please consider me roasting some fries to you all

[@JaykPuten]

@@PhilEdwardsInc you're just the best Phil, also noticed the "Inc" any reason (haven't finished videos dogs needed out) Also I appreciate that you did the research on fries... It's a tough job... But when there's a tough research job... I know I can count on you to do it for everyone Phil Or when there's a model (that looked fun in a particular video) to help explain something, I know you'll make it... Phil... Doing the research and making the models to know we, and he, understand the topic... Who else would buy a sax playing bill Clinton? (Also my wife said she'd love more hospital/nursing videos... The reason they all get lights when becoming in the sisterhood.. even male nurses are in it, is interesting, and goes back to Crimea... Or the fake nursing degrees in Florida scandal that's super recent is good to cover, or the gender disparity in nursing, to the point where some nursing schools "unofficially" have different passing standards for men... Just to get more out there, are topic she recommends, in case you are busy n need a quick free n interesting topic idea, plus the fake nurse thing, I think 1 in100 or less nurses didn't do the bookwork, and are despised by all nurses, and any Florida nurse gets extra scrutiny by other nurses, cus unlike the hospitals they know n care) Anyways back to video

[@JaykPuten]

@@PhilEdwardsInc yep amazing video.. just wish you'd have done a bit more research, into fries made from red potatoes... And cooked in peanut oil... OMG... So good, but not like "all the time good" more every fiscal quarter good, eat, wait 3 months.. repeat, with coconut oil... Then regular vegetable oil, then any oil you wanna try Next year you'll be growing potatoes... Just so you can get em fresh and perfect (if you got the garden space), though for non reds.. no point in growing them, Idaho has that down too good, and at a price point where it's not worth the garden room, and is too hard to like get them as good as Idaho non reds.. esp as mentioned the russet variety Also grow some lemon balm.. smells like pine Sol... But just a touch with certain fries, and other foods, or unsweetened ice tea! And you'll thank me later... And I don't like tea...

[@qntnquarantino.5762]

Why does it contain 19 ingredients then? If it's so focused on the type of potato?

[@radiantthought]

I want to say that I love your videos, they hook me every single time, however I always feel like I'm left lacking in depth. I want more. Have you tried/thought about doing longer-form content? I know you must do tons of research for these and I'd like to see more of that in the videos. Perhaps I'm in the minority, but I wouldn't mind if you made two videos, similar to destin from Smarter Every Day, one which is snappier, and one which is far less cut down for the folks who want to dive in all the way.

[@PhilEdwardsInc]

thank you! i geek out a bit more in the reaction videos, but that is a different thing. i just wanna make sure i have strong visuals for each moment. that said, if i get more time, it is an ambition of mine to take on bigger (though not necessarily more serious) topics. just really tight on time for a while

[@matt45540]

Phil could have gotten a story blocks as a sponsor, but he drew a potato. 😂 I'm here for the art now

[@PhilEdwardsInc]

now i need to sell the potato to storyblocks

[@the.original.throwback]

While going to college in the mid 1960s I worked at a food processing plant in Prosser, Washington that processed and packaged millions of tons of frozen russet potato French fries for multiple brands, including McDonalds. The in house USDA inspector made sure our products met federal food standards, the highest of which was USDA Grade A quality. However, a McDonalds quality inspector was always on hand, examining every phase of manufacturing and packaging when we were processing their French fries, to make sure they met McDonalds standards which were far higher than even USDA Grade A. The McDonalds inspectors were very thorough and any batch of fries that did not meet McDonald's extremely high standards were rejected and packaged under other labels. Your video about McDonalds French fry history explains why only McDonalds provided their own quality control inspector rather than simply relying on the USDA inspection to ensure quality.

[@davidhildreth]

Growing up in Boise kids would go sledding on Simplot Hill or in the summer slide down on blocks of ice. They tried to give the house to the state at one point to be a governor's mansion, they didn't want it.

[@rocko44444444]

I was wondering why would anyone have a high school locker in their aparment. Than I was wondering, why would NOT have anyone a high school locker in their aparment. Anyways, as the matter of fact, this is another brilliant video: McDonald's had shaker fries too, so they are varying their fries too.

[@_MaxHeadroom_]

8:06 the chart shows McDonald's and Burger King not McDonald's and Pillsbury

[@emoneytrain]

Does Phil Edwards share a production genealogy with Johnny Harris?

[@PhilEdwardsInc]

genealogy yes (we were coworkers and he literally taught me how to turn on a camera) but nothing currently!

[@justins8802]

Damn, I had my beef tallow comment cocked and locked, and you snuck it in at the end.

[@PhilEdwardsInc]

would have been valid if i'd left it out!

[@_Zaid]

Phil, if you're ever in Salt Lake City, try the fries at Astro Burgers or Apollo Burgers. They're crispy on the outside, creamy on the inside. Great with the local fry sauce. They make McD's fries look soggy and thin.

[@PhilEdwardsInc]

noted!

[@Karaoke-Bear]

My favorite is the twister fries here in the Philippines. Too bad it is just a seasonal menu item.

[@AcAlvin]

Well we do have curly fries here at Malaysia mcd during Jan, Feb every year because of chinese new year. Those curly fries are good.

[@ryan_walker]

What are your opinions on the JR Simplot biography? It caught my eye from the video but it's not in the description

[@PhilEdwardsInc]

sorry! added! amzn.to/3QOZPIF I mean, it was good if you really wanna know about JR Simplot. So very niche, but well done. Also pretty biased toward Simplot (which is fine, but worth mentioning).