JamesG
12-04-2011, 04:44 PM
Burger King's New French Fry Recipe Draws Rave Reviews
New fries are bigger and have less salt
By Matthew Deluca & Tracy Connor
New York Daily News
Friday, December 2 2011
Burger King has rolled out its weapon in the french fry wars — thicker, crispier, hotter, less salty ’taters that got good reviews from fast-food junkies.
“They’re fluffy and they’re crunchy all together,” said Shantel Jackson, 19, of Harlem, who was at a Burger King on Beaver St. in lower Manhattan on Friday.
“They taste way better. It reinvents the taste. I could eat these fries all day every day.”
BK’s new fries are about as wide as a No. 2 pencil and have a coating that keeps them hot and crispy. Sodium was cut, though there’s still 330 mg in the smallest size.
“The older fries had salt in it. This one we have to add the salt to them,” said Jermaine Victory, 27, manager of the franchise on Liberty St.
He said feedback has been positive. “They taste much better,” he said.
Javier Melendez, 28, an unemployed security worker from Williamsburg, Brooklyn, had to be told the recipe was different.
“I didn’t even notice,” he said. “Change is good, though. Less cholesterol would be a little better.”
The fries, which are cooked without trans fats in vegetable oil, are actually cholesterol-free.
Melendez said he prefers Burger King’s fries to McDonald’s, the No. 1 seller.
But, he added, “a fry is a fry. It’s always going to taste good.”
http://www.nydailynews.com/new-york/burger-king-french-fry-recipe-draws-rave-reviews-article-1.986218
New fries are bigger and have less salt
By Matthew Deluca & Tracy Connor
New York Daily News
Friday, December 2 2011
Burger King has rolled out its weapon in the french fry wars — thicker, crispier, hotter, less salty ’taters that got good reviews from fast-food junkies.
“They’re fluffy and they’re crunchy all together,” said Shantel Jackson, 19, of Harlem, who was at a Burger King on Beaver St. in lower Manhattan on Friday.
“They taste way better. It reinvents the taste. I could eat these fries all day every day.”
BK’s new fries are about as wide as a No. 2 pencil and have a coating that keeps them hot and crispy. Sodium was cut, though there’s still 330 mg in the smallest size.
“The older fries had salt in it. This one we have to add the salt to them,” said Jermaine Victory, 27, manager of the franchise on Liberty St.
He said feedback has been positive. “They taste much better,” he said.
Javier Melendez, 28, an unemployed security worker from Williamsburg, Brooklyn, had to be told the recipe was different.
“I didn’t even notice,” he said. “Change is good, though. Less cholesterol would be a little better.”
The fries, which are cooked without trans fats in vegetable oil, are actually cholesterol-free.
Melendez said he prefers Burger King’s fries to McDonald’s, the No. 1 seller.
But, he added, “a fry is a fry. It’s always going to taste good.”
http://www.nydailynews.com/new-york/burger-king-french-fry-recipe-draws-rave-reviews-article-1.986218