French Fry Diary 509: Best Daym Takeout

Daymon Patterson, better known as Daym Drops, whose amazing ‘soopa oh-ficial’ restaurant reviews done from his car have made him a YouTube superstar, idol to millions, and a personal culinary hero of mine, has a new TV show on The Travel Channel. It’s called “Best Daym Takeout” and the first two episodes debuted this past Wednesday.

First, I gotta say I love this guy. He wouldn’t have to do much to impress me. He could’ve just broadcast his old YouTube reviews and I would have been glued to the TV, but he jumped in and gave us something new. The concept has him visited different cities and restaurants, followed by his trademark car seat review, all punctuated with his unique banter.

In the Chicago episode, he checks out Pequod’s Pizza, Mr. Beef, and the Superdawg Drive-In. On that last one, he shows us how they make their fresh cut crinkle cut fries. He even gets to taste some raw potato. Just for the record, they know how to make fries at Superdawg, and they get Daym’s approval as well.

The second episode explores New Orleans with the same charismatic manic intensity and enjoyment. I love it! I will be tuned in every Wednesday night for the next new “Best Daym Takeout.” And Daym, my brother from another mother, more fries please!

French Fry Diary 439: Popeyes, Delaware House

It’s been quite a while since I’ve been to Popeyes Louisiana Kitchen (or as they are colloquially known, Popeyes Chicken), not since they started to replace local area KFCs at least, and I’ve never been to the Delaware House rest stop on I-95 despite passing it perhaps hundreds of times, so why not kill two birds (or chickens) with one stone?

Delaware House, recently renovated a few years back, is a more likely stop on I-95 now that personal favorite Maryland House is now itself being renovated. Oddly enough, the first time I had ever been to a Popeyes was also at a rest stop, this one somewhere between Chicago and Milwaukee back in 1992. I remember two things about the visit – the biscuits were good, and there was a ‘gentleman’ giving out business cards at the rest stop declaring himself a ‘procurer of companionship.’ Uh huh.

That didn’t happen this time. Delaware House is actually rather nice, and has a loungey food court vibe. Originally The Bride was going to get pizza at Famous Farmiglia, but once she smelled what Popeyes was cooking, to paraphrase The Rock, she joined me in line there. Despite what seemed a long line on a busy Friday night, we were quickly taken care of with a friendly smile. A-plusses for customer service and appreciation.

The Bride and I shared some spicy chicken tenders, and I got a biscuit and some fries of course. The biscuits are still just as good as I remembered. The Cajun Fries were crispy and battered natural cut shoestrings, as opposed to the regular cuts I had gotten the last few times I’d been to Popeyes. I wonder if that’s a franchise-wide change or unique to this location.

The fries came in an old style fast food paper pocket, but overflowed into their own mini-box, which was a nice touch. Some of the fries were stuck together in batches due to the batter in the deep frying – nothing wrong with that, just interesting. The Cajun spices and cracked black pepper gives the fries a good zing, not unlike those at Checkers. Good stuff.

Good relaxing stop and dinner break, and best of all, no pimps. 😉

French Fry Diary 431: The Sandwich King’s Hand Cut Fries

It’s Food Network Friday, so here’s another entry and recipe from the Sandwich King Jeff Mauro. In the episode entitled “Hot Diggity Dog,” Jeff visits Gene’s & Jude’s in his hometown of Chicago, where they specialize in a very special kind of hot dog – one smothered in fresh cut French fries.

If I was local to Chicago I would have checked Gene’s & Jude’s out, but since I’m not, I’ll have to depend on Jeff via the magic of television. As per usual on “Sandwich King,” after learning how to do it at the restaurant of choice, Jeff heads home to create his own version of the sandwich. Including the fries. Mmmm… fries…

Here’s Jeff’s recipe for Hand Cut Fries with Celery Salt:

Prep Time: 15 min, Cook Time: 15 min, Level: Easy, Serves: 4 servings

Ingredients: Vegetable oil, 4 large russet potatoes, scrubbed, peel-on, Celery salt, for sprinkling

Directions: Fill a 6-quart heavy pot or Dutch oven two-thirds of the way full with oil. Heat the oil over medium-high heat until a deep-fat thermometer registers 375 degrees F.

Cut the potatoes lengthwise into 1/4-inch-thick sticks. Fry the potatoes in batches, until golden brown, 8 minutes per batch. Transfer the potatoes with a slotted spoon to a paper-towel-lined baking sheet. Sprinkle with celery salt and serve immediately.

Check out the full recipe here. “Sandwich King” airs new episodes on Sunday mornings.

I Hate My Job Value Menu Fries

Marissa of the brilliant Chainsaw Calligraphy blog noted an interesting observation common to many fast food restaurants – “The I Hate My Job Value Menu Fries.”

Read about it here along with where to get jazz radio when in Chicago. Much coolness.